Note : Les descriptions sont présentées dans la langue officielle dans laquelle elles ont été soumises.
CA 03056420 2019-09-12
WO 2018/170467
PCT/US2018/022989
SYSTEMS AND METHODS FOR DISTRIBUTING AND DISPENSING CHOCOLATE
CROSS-REFERENCE TO RELATED APPLICATIONS
[0001] This
application claims the benefit under 35 U.S.C. 119(e) of co-pending
US Patent Application No. 14/879,940, filed October 9, 2015; of co-pending
U.S. Patent
Application No. 14/879,984, filed October 9, 2015; of co-pending U.S. Patent
Application No.
14/879,997, filed October 9, 2015; of co-pending PCT Application No.
PCT/U52015/054968,
filed October 9, 2015; and of co-pending U.S. Patent Application No.
62/472,193, filed March
16, 2017; all of which claimed priority to now-expired U.S. Patent Application
No. 62/061,856,
filed October 9, 2014, and also of now-expired U.S. Patent Application No.
62/115,339, filed
February 12, 2015, and also of now-expired U.S. Patent Application No.
62/364,142, filed July
19, 2016, all of which are incorporated herein by reference in its entirety.
TECHNICAL FIELD
[0002] The
invention disclosed herein relates generally to the field of food storage
and dispensing, and more particularly, to a systems and methods for storing
and dispensing
molten food contents.
CA 03056420 2019-09-12
WO 2018/170467 PCT/US2018/022989
BACKGROUND
[0003] Chocolate, defined herein as a homogenous food substance that
includes a
suspension of cacao nibs, cacao powder, and/or cacao butter, and having a
relative moisture
content of less than three percent by weight, has been of economic and
culinary interest for many
years. Chocolate is typically solid at room temperature, and may form a liquid
suspension or
melt, at elevated temperatures above the melting point of the fat crystals,
conventionally above
ninety-three degrees Fahrenheit (approximately forty-six and one-tenth degrees
Celsius). While
chocolate may typically be characterized by an average particle size of less
than twenty-five
micrometers and a relative moisture content of approximately one percent, some
course ground
unconched chocolates, such as Mexican drinking chocolate, may contain particle
sizes ranging
up to one millimeter and a relative moisture content of over two percent.
[0004] In all cases, melted or molten chocolate is characterized by a
relatively high
viscosity compared to chocolate solutions, such as chocolate milk or other
chocolate containing
drinks, and unlike high water content chocolate drinks, chocolate is solid at
seventy degrees
Fahrenheit (approximately twenty-one and one-tenth degrees Celsius) and must
be melted in
order to achieve a reasonable working viscosity. In this sense, chocolate may
be considered a
composite material characterized by a fatty, or hydrophobic matrix rather than
an aqueous or
hydrate matrix.
[0005] While ready-to-eat chocolate traditionally includes cacao nibs
and sugar, other
materials such as cacao butter, vegetable oil, milk powder, soy lecithin,
ground vanilla bean,
and/or nuts are often added to increase the sweetness, decrease the viscosity,
dampen the flavor,
or stabilize the chocolate suspension.
[0006] Like many melted suspensions, a chocolate melt will separate
over time if left
undisturbed resulting in a layer of high cacao butter content near the top of
the melt, and a layer
of high cacao and sugar particle content toward the bottom. Melt separation is
one of the factors
that drove the chocolate industry to store and distribute chocolate in solid
tempered forms
including beta-V crystals, which melt at approximately ninety-three degrees
Fahrenheit
(approximately forty-six and one-tenth degrees Celsius). In order to produce
tempered chocolate,
molten chocolate is heated above ninety-eight degrees Fahrenheit
(approximately thirty-six and
two-thirds degrees Celsius) to melt all crystal morphologies, cooled to
approximately eighty-two
degrees Fahrenheit (approximately twenty-seven and seventy-seven hundredths
degrees Celsius)
to produce type IV and V crystals, and reheated to approximately ninety
degrees Fahrenheit
2
CA 03056420 2019-09-12
WO 2018/170467 PCT/US2018/022989
(approximately thirty-two and eleven-fiftieths degrees Celsius) to melt the
type IV crystals
resulting in pure beta-V seed crystals that may propagate to form a solid bar
upon rapid cooling.
Rapid cooling is traditionally achieved through the use of large and expensive
forced-air cooling
tunnels.
[0007] Unlike chocolate melts, tempered chocolate may preserve a
consistent particle
distribution for several months or years so long as it is stored in a cool and
dry environment. If
storage temperatures rise above eighty degrees Fahrenheit (approximately
twenty-six and two-
thirds degrees Celsius), the crystalline state of tempered chocolate will
soften and may result in
migration and precipitation of cacao butter on the surface of the chocolate,
resulting in a
characteristic white flakey appearance on the surface known as fat bloom.
Storing chocolate in
humid environments may cause a similar problem known as sugar bloom where the
sugar in the
chocolate becomes saturated with excess moisture from the atmosphere and
precipitate as tiny
white spots on the surface of the chocolate with a characteristic appearance
similar to fat bloom.
The beta-V crystal structure of cacao butter has a high density relative to
amorphous chocolate or
chocolate with other crystalline structures, resulting in a moisture resistant
hard composite.
Traditionally, the tempering process may be used to help store chocolate over
a longer period of
time in a relatively moisture-stable form as compared to amorphous chocolate.
[0008] Sugar and fat bloom are undesirable characteristics in finished
chocolate
goods, and often result in consumers either returning or disposing of their
purchased goods. Cold
chain distribution systems with refrigerated transports and storage facilities
are traditionally used
to avoid sugar and fat bloom. While this method is effective, it greatly adds
to the cost and
complexity of delivering chocolate goods.
[0009] Chocolate prior to tempering is traditionally melted and stored
in large heated
continuous mixing containers, such as tempering bowls or melting kettles.
While continuous
mixing and heating may maintain an even distribution of cacao butter in molten
chocolate, it also
exposes chocolate to a constant supply of open air, which promotes oxidation
and outgassing of
precious volatile flavors. As a result, chocolate manufacturers and
chocolatiers typically limit the
length of time chocolate is maintained in a molten state to only a few days in
order to preserve
the chocolate's flavor and freshness.
[0010] Molten untempered chocolate has many desirable culinary
characteristics.
Unlike tempered chocolate, melted chocolate may release its flavor without
absorbing heat from
a consumer's mouth, resulting in a more immediate and flavorful experience
when compared to
3
CA 03056420 2019-09-12
WO 2018/170467 PCT/US2018/022989
tempered chocolate. The flavor release from solid chocolate may be further
delayed if a patron
consumes a cold beverage or food prior to the consumption of solid chocolate.
Cold food or
drinks decrease the heat available in the mouth necessary to melt the
chocolate and release the
flavor.
[0011] Additionally, one technique for decreasing the viscosity of
chocolate or other
substances is a process known as conching, where the substance is heated above
its melting point
and milled in a conche for up to several days in an open- or forced-air
environment, resulting in a
refined particle size distribution and a more desirable flavor profile. The
milling process may be
responsible for decreasing the average particle size, while the aeration may
be responsible for
decreasing the relative water content and other volatile acids contained
within the chocolate.
[0012] Natural emulsifiers in chocolate have an affinity for water and
organic acids,
and may preferentially solubilize these compounds over less polar compounds
such as sugar,
resulting in a relatively viscous suspension. In an extreme case, excess water
may strip the
emulsifiers from sugar in melted chocolate causing the sugar to precipitate
and result in
chocolate seizing in a form resembling cement. Removing water and excess
organic acids from
chocolate releases bound emulsifiers and thereby decreases the viscosity of
the suspension.
While industrial scale chocolate manufactures often utilize conching in their
production, the
majority of small scale bean-to-bar chocolate manufactures utilize traditional
milling systems,
such as stone grinders, melangers, or roller mills, to achieve the desired
particle size distribution
in a conche-free process. While these methods are effective at producing the
desired particle size
distribution, chocolate produced using a conch-free process may typically be
characterized by a
relatively high moisture content and acidic flavor profile.
[0013] Traditional conching methods may remove water and organic acids
by passing
air over the chocolate resulting in evaporation. Unfortunately, this method
also results in
additional oxidation of organic alcohols and ketones resulting in additional
dissolved acids. In
order to appreciably decrease the acid content of the chocolate, the oxidation
process must first
be driven to completion, which may take up to several days. Only then may
aeration result in a
net decrease of the acid content through evaporation.
[0014] Molten chocolate is a desirable food product that may deliver a
superior
consumer experience to solid chocolate due to the immediate availability of
flavor and volatile
compounds; however, it is increasingly difficult to maintain molten chocolate
in a fresh
homogenous state for periods of time greater than a few days with increasing
container volumes.
4
CA 03056420 2019-09-12
WO 2018/170467 PCT/US2018/022989
As a result, molten chocolate is often converted to tempered chocolate prior
to distribution in
order to preserve freshness. While tempered chocolate may enable long term
storage and
distribution, it requires the use of cold-chain distribution systems in order
to maintain quality of
the finished goods. Therefore, there is a need for a system and method that
may enable
distribution of chocolate through relatively uncontrolled environments. There
is also a need for a
system and method that would enable retailers to dispense fresh molten
chocolate over extended
periods of time without subjecting it to constant oxidation. The present novel
technology
addresses these needs.
CA 03056420 2019-09-12
WO 2018/170467 PCT/US2018/022989
BRIEF DESCRIPTION OF THE DRAWINGS
[0015] FIG. 1 is an illustration of a chocolate dispensing system
according to one
embodiment of the present invention.
[0016] FIG. 2 is an exploded perspective illustration of a chocolate
dispensing system
of the present invention.
[0017] FIG. 3 is an exploded profile illustration of a chocolate
dispensing system of
the present invention.
[0018] FIG. 4 is a cross-sectional illustration of a chocolate
dispensing system
according to one embodiment of the present invention.
[0019] FIG. 5 is an expanded illustration of a semi-automatic plunger
valve of the
present invention.
[0020] FIG. 6 is an illustration of a barrel of one embodiment of the
present
invention.
[0021] FIG. 7 is an illustration of a volume makeup according to one
embodiment of
the present invention.
[0022] FIG. 8 is an illustration of a plunger according to one
embodiment of the
present invention.
[0023] FIG. 9A is a perspective illustration of one embodiment of a
container that
may be used with the chocolate dispensing system.
[0024] FIG. 9B is a perspective illustration of a second
implementation of the
container embodiment of FIG. 9A including an anti-drain dispenser.
[0025] FIG. 10A is a perspective illustration of a second embodiment
of a container
that may be used with the chocolate dispensing system.
[0026] FIG. 10B is a sectional view of the second embodiment of a
container that
may be used with the chocolate dispensing system.
[0027] FIG. 11 is a perspective illustration of a third embodiment of
a container that
may be used with the chocolate dispensing system
[0028] FIG. 12A is a front-perspective illustration of a fourth
embodiment of the
chocolate dispensing system.
6
CA 03056420 2019-09-12
WO 2018/170467 PCT/US2018/022989
[0029] FIG. 12B is a second perspective implementation of the fourth
embodiment of
the chocolate dispensing system.
[0030] FIG. 12C is a third perspective implementation of the fourth
embodiment of
the chocolate dispensing system.
[0031] FIG. 12D is a fourth perspective implementation of the fourth
embodiment of
the chocolate dispensing system.
[0032] FIG. 13A is a front perspective illustration of a fifth
embodiment of the
chocolate dispensing system.
[0033] FIG. 13B is a first top-down, cross-sectional illustration of
the fifth
embodiment of the chocolate dispensing system.
[0034] FIG. 13C is an exploded illustration of the fifth embodiment of
the chocolate
dispensing system having a unitary pressure member.
[0035] FIG. 14A is a front perspective illustration of a sixth
embodiment of the
chocolate dispensing system.
[0036] FIG. 14B is a first top-down, cross-sectional illustration of
the sixth
embodiment of the chocolate dispensing system having a unitary pressure
member.
[0037] FIG. 14C is a second top-down, cross-sectional illustration of
the sixth
embodiment of the chocolate dispensing system having multiple pressure
members.
[0038] FIG. 15A is a first schematic illustration of a seventh
embodiment of the
chocolate dispensing system including a remote delivery system.
[0039] FIG. 15B is a second schematic illustration of the seventh
embodiment of the
chocolate dispensing system including a remote delivery system and wall mount.
[0040] FIG. 15C is a third schematic illustration of the seventh
embodiment of the
chocolate dispensing system including a remote delivery system having a single
source and
multiple outlets.
[0041] FIG. 15D is a fourth schematic illustration of the seventh
embodiment of the
chocolate dispensing system including a remote delivery system in a daisy
chain configuration.
[0042] FIG. 15E is a fifth schematic illustration of the seventh
embodiment of the
chocolate dispensing system including remote heating and delivery systems.
7
CA 03056420 2019-09-12
WO 2018/170467 PCT/US2018/022989
[0043] FIG. 15F is a cross-sectional illustration of the double-walled
tubing used in
the seventh embodiment of the chocolate dispensing system.
[0044] FIG. 15G is a sixth perspective illustration of the seventh
embodiment of the
chocolate dispensing system including a proofing enclosure.
[0045] FIG. 16 is a method of storing chocolate according to one
embodiment of the
present invention.
[0046] FIG. 17 is a method of dispensing chocolate according to one
embodiment of
the present invention.
[0047] FIG. 18 is a method of conching chocolate according to one
embodiment of
the present invention.
[0048] FIG. 19A is an exploded perspective view of an eighth
embodiment of the
chocolate dispensing system.
[0049] FIG. 19B is an exploded perspective view of the eighth
embodiment of the
chocolate dispensing system from the front.
[0050] FIG. 19C is an exploded perspective view of the eighth
embodiment of the
chocolate dispensing system from the side.
[0051] FIG. 19D is a perspective view of the eighth embodiment of the
chocolate
dispensing system from the front.
[0052] FIG. 19E is a sectional view of the eighth embodiment of the
chocolate
dispensing system from the top.
[0053] FIG. 19F is a sectional view of the eighth embodiment of the
chocolate
dispensing system from the side.
[0054] FIG. 20A is a process flow associated with a method of
processing chocolate
according to one embodiment of the present invention.
[0055] FIG. 20B is a second process flow associated with a method of
processing
chocolate according to one embodiment of the present invention.
[0056] FIG. 20C is a third process flow associated with a method of
processing
chocolate according to one embodiment of the present invention.
8
CA 03056420 2019-09-12
WO 2018/170467 PCT/US2018/022989
[0057] FIG. 21A is a first perspective view of an eighth embodiment of
the chocolate
dispensing system container.
[0058] FIG. 21B is a second perspective view of the eighth embodiment
of the
chocolate dispensing system container.
[0059] FIG. 21C is a third perspective view of the eighth embodiment of
the
chocolate dispensing system container.
[0060] FIG. 22A is a first perspective view of a ninth embodiment of
the chocolate
dispensing system.
[0061] FIG. 22B is a second perspective view of the ninth embodiment of
the
chocolate dispensing system.
[0062] FIG. 22C is a third perspective view of the ninth embodiment of
the chocolate
dispensing system depicting extrusion of contents from container using lever.
[0063] FIG. 22D is a fourth perspective view of the ninth embodiment
depicting
interconnection members.
[0064] FIG. 23 is an example high-level environment in which the
chocolate
dispensing system may exist.
[0065] FIG. 24A is a first, side perspective view of a tenth embodiment
of the
chocolate dispensing system.
[0066] FIG. 24B is a second, front perspective view of the tenth
embodiment of the
chocolate dispensing system.
[0067] FIG. 24C is a third, angled perspective view of the tenth
embodiment of the
chocolate dispensing system.
[0068] FIG. 24D is a fourth, angled perspective view of the tenth
embodiment of the
chocolate dispensing system.
[0069] FIG. 25A is a first perspective view of an eleventh embodiment
of the
chocolate dispensing system.
[0070] FIG. 25B is a second perspective view of the eleventh embodiment
of the
chocolate dispensing system.
9
CA 03056420 2019-09-12
WO 2018/170467 PCT/US2018/022989
[0071] FIG. 25C is a third perspective view of the eleventh embodiment
of the
chocolate dispensing system.
[0072] FIG. 25D is a fourth perspective view of the eleventh embodiment
of the
chocolate dispensing system.
[0073] FIG. 25E is a fifth perspective view of the eleventh embodiment
of the
chocolate dispensing system.
[0074] FIG. 26A is a first perspective view of an alternative housing
and extruding
system used with chocolate dispensing system.
[0075] FIG. 26B a second perspective view of the alternative housing
and extruding
system from the front used with the chocolate dispensing system.
[0076] FIG. 26C is a third perspective view of the alternative housing
and extruding
system from the rear used with the chocolate dispensing system.
[0077] FIG. 26D a fourth perspective view of the alternative housing
and extruding
system from the top used with the chocolate dispensing system.
[0078] FIG. 26E is a fifth perspective view of the alternative housing
and extruding
system used with the chocolate dispensing system.
[0079] FIG. 27A is a first, side perspective view of a twelfth
embodiment of a
container used with the chocolate dispensing system.
[0080] FIG. 27B is a second, side perspective view of a twelfth
embodiment of a
container used with the chocolate dispensing system.
[0081] FIG. 28A is a first perspective view of a thirteenth embodiment
with a first
alternative extruder member in a closed, forward position, used with the
chocolate dispensing
system.
[0082] FIG. 28B is a second perspective view of the thirteenth
embodiment with the
first alternative extruder member in an open, reverse position, used with the
chocolate dispensing
system.
[0083] FIG. 28C is a third perspective view of the thirteenth
embodiment with a
second alternative extruder member used with the chocolate dispensing system.
CA 03056420 2019-09-12
WO 2018/170467 PCT/US2018/022989
[0084] FIG. 28D is a fourth perspective view of the thirteenth
embodiment with the
second alternative extruder member in a closed, forward position, used with
the chocolate
dispensing system.
[0085] FIG. 28E is a fifth perspective view of the thirteenth
embodiment with the
second alternative extruder member in an open, reverse position, used with the
chocolate
dispensing system.
[0086] FIG. 28F is a sixth perspective view of the thirteenth
embodiment with a third
alternative extruder member in a closed, forward position, used with the
chocolate dispensing
system.
[0087] FIG. 28G is a seventh perspective view of the thirteenth
embodiment with the
third alternative extruder member in an open, forward position, used with the
chocolate
dispensing system.
[0088] FIG. 29A is a first perspective view of the fourteen embodiment
with a
warmer chassis embodiment in a closed hinge configuration.
[0089] FIG. 29B is a second, rear perspective view of the fourteen
embodiment.
[0090] FIG. 29C is a third, side perspective view of the fourteen
embodiment.
[0091] FIG. 29D is a fourth perspective view of the fourteen
embodiment with a
warmer chassis embodiment in an open hinge configuration.
[0092] FIG. 29E is a fifth, front perspective view of the fourteen
embodiment.
[0093] FIG. 29F is a sixth, bottom perspective view of the fourteen
embodiment.
[0094] FIG. 29G is a seventh, rear perspective view of the fourteen
embodiment.
[0095] FIG. 29H is an eighth perspective view of the fourteen
embodiment without
warmer door members and with hinge in open configuration.
[0096] FIG. 291 is a ninth, side perspective view of the fourteen
embodiment with
hinge in closed configuration.
[0097] FIG. 29J is a tenth, rear perspective view of the fourteen
embodiment with
hinge in closed configuration.
[0098] FIG. 29K is an eleventh perspective view of the fourteen
embodiment with
hinge in open configuration.
11
CA 03056420 2019-09-12
WO 2018/170467 PCT/US2018/022989
[0099] FIG. 29L is an twelfth, rear perspective view of the fourteen
embodiment with
hinge in open configuration.
[00100] FIG. 29M is a thirteenth, top perspective view of the fourteen
embodiment
with hinge in open configuration.
12
CA 03056420 2019-09-12
WO 2018/170467 PCT/US2018/022989
DETAILED DESCRIPTION
[00102] For the purposes of promoting an understanding of the principles of
the
invention, reference will now be made to the embodiment illustrated in the
drawings and specific
language will be used to describe the same. It will nevertheless be understood
that no limitation
of the scope of the invention is thereby intended, such alterations and
further modifications in the
illustrated device, and such further applications of the principles of the
invention as illustrated
therein being contemplated as would normally occur to one skilled in the art
to which the
invention relates.
[00103] As shown in FIGs. 1-8, the present novel technology relates to a melt
dispensing system 5 having housing 10 that may be operationally connected to a
base 15.
Referring to FIGs. 1-4, housing 10 typically includes housing shell 30,
dispenser 35, volume
makeup 40, contents 45, and agitator 50. Housing shell 30 structurally defines
volume 20 of
housing 10 and operationally isolates housing volume 20 and contents 45, such
as solid or melted
chocolate, from external environment 25. Contents 45 of the present technology
may be a solid,
semi-solid, and/or highly viscous food or cosmetic substance at room
temperature that may be
warmed above room temperature and agitated in order to achieve a homogeneous
lower viscosity
melted state. Solid typically may be considered to mean when contents 45
retains shape in the
absence of outside forces being applied to contents 45. Contents 45 typically
may have a
nonaqueous matrix and may include chocolate, nut butter, coconut butter,
and/or the like. Some
implementations may also include lotions and/or other mixtures containing such
ingredients.
Contents 45 in housing 10 may be released into external environment 25 via
dispenser 35.
[00104] Dispenser 35 of the present technology is typically operationally
connected to
housing shell 30 at the boundary between housing volume 20 and external
environment 25, such
that operation and/or activation of dispenser 35 may enable fluid
communication from housing
volume 20 to external environment 25. During dispenser operation, melted
contents 45 are
typically urged from housing shell 30 to external environment 25 via dispenser
nozzle 75, which
may result in a negative pressure forming within housing volume 20 as measured
with respect to
external environment 25, which may be neutralized by a volume makeup 40.
Volume makeup
40 may be positioned in operational communication with housing volume 20 and
may introduce
additional fluid, such as ambient air, inert atmosphere, and/or the like into
housing volume 20 to
at least partially offset any negative pressure generated during dispenser
operation.
13
CA 03056420 2019-09-12
WO 2018/170467 PCT/US2018/022989
[00105] In one embodiment, volume makeup 40 may be positioned entirely within
volume 20 of housing 10 and may address and/or offset a portion of the
negative pressure by
releasing a compressed fluid, such as nitrogen or carbon dioxide, from a
compressed gas cylinder
55 into housing volume 20. In this case, volume makeup 40 is typically
positioned toward the
bottom of housing shell 30 and more typically includes a fluid filled cylinder
55 operationally
connected to a pressure regulator 57 that maintains constant housing volume 20
pressure during
operation.
[00106] As shown in FIGs. 1-4, another embodiment of volume makeup 40 may be
operationally connected to housing shell 30 and positioned at the boundary
between housing
volume 20 and external environment 25 such that it enables air from external
environment 25, or
inert gas from compressed cylinder 55, to enter housing volume 20 and
neutralize negative
pressure generated during dispenser 35 operation. In this embodiment, volume
makeup 40 is
typically positioned above content fill level 140 near the top of housing 10
to enable operational
communication between the air above fill level 140 and external environment 25
or inert gas
source 55. Volume makeup 40 may also result in the deformation of the housing
shell 30 itself,
resulting in a decreased housing volume 20.
[00107] Agitators 50 of the present technology may include conventional
stirring
blades, paddles, whisks, magnetic stir bars, subsonic, sonic, and ultrasonic
vibrators, rotators,
and the like. Agitator 50 may be a mechanical device positioned within housing
shell 30 that
may mix melted contents 45 when operationally connected and driven by an
agitator driver 105.
In one embodiment, agitator 50 may be a magnetic stir bar positioned entirely
within housing
shell 30. Stir bar 50 may be driven by a moving magnetic field projected from
an agitator driver
105 in base 15 resulting in stir bar 50 rotating or vibrating within housing
shell 30. In other
embodiments, agitator 50 may include a stir blade or paddle positioned mostly
within housing
volume 20 such that a portion of an agitator 50 crosses housing shell 30 to
enable operational
communication with agitator driver 105. In some implementations, where housing
shell 30 may
be flexible, a movable plate and/or object external of container shell 30 may
deform container
shell 30 resulting in indirect agitation of the contents 45.
[00108] Magnetic stir bars 50 typically include a suitable permanent magnetic
material, such as alnico, incased in an inert plastic material, such as
polytetrafluoroethylene or
silicone. Stirring blades 50 typically include stainless steel or plastic
blades that rotate about an
axis at relatively high velocities to induce a cyclonic movement in contents
45. Stirring paddles
14
CA 03056420 2019-09-12
WO 2018/170467
PCT/US2018/022989
and whisks 50 may also rotate about an axis; however, paddles and whisks 50
typically provide
agitation by introducing turbulent motion in contents 45 at a much slower
speed compared to a
stirring blade 50. Respective agitation elements such as stirring blades,
paddles, and whisks 50
may be connected to housing shell 30 via an anchor and dynamic seal, and may
have a drive
mechanism, such as a gear or driveshaft, protrude from housing shell 30 to
enable operational
communication with a drive mechanism 105, as is known in the art.
[00109] Housing shells 30 serve as the boundary between housing interior
volume 20
and external environment 25, and may provide mechanical support to housing
contents 45,
dispenser 35, and/or volume makeup 40. Housing shells 30 may be manufactured
from
conventional materials such as stamped and welded steel and stainless steel
cans, aluminum
cans, glass or plastic bottles, flexible plastic and aluminized plastic
pouches, and the like.
Housing shell 30 may be rigid, as in the case of steel or aluminum, or
deformable and flexible, as
in the case of plastic pouches. Housing shells 30 may be disposable after a
single use, as in the
case of a non-refillable keg or flexible plastic pouch, or may be repeatedly
refillable for reuse
and distribution, as in the case of kegs, barrels, glass bottles, and the
like. In some
implementations, additional housing shells 30 may be layered over other
housing shells 30
aesthetic and/or functional purposes. For example, additional housing shells
30 may bear a logo,
advertisement, contact information, contents 45 information, and/or the like.
Functional housing
shells 30 may provide weatherproofing, insulation, and/or other like
functional benefits.
[00110] Volume makeup 40 devices are known in the art and may typically
include
bung pressure release valves, regulated compressed gas cylinders, expandable
elastic bladders,
and the like. A bung pressure release valve 40 passively regulates the
pressure in housing volume
20 to equal that of external environment 25 via a tiny hole or channel 125
that may be
operationally engaged after transport and prior to releasing contents 45.
Flexible housing shell 30
may collapse housing volume 20 to serve as volume makeup 40 without
introducing air into
housing 10. Volume makeup 40 may further include an atmospheric separator (not
shown), such
as an air bladder, or filter, such as a micron or carbon air filter, to limit
contents' 45 exposure to
harmful materials or contamination.
[00111]
Unlike traditional liquid dispensers where contents 45 are either a liquid or
gas at room temperature, dispenser 35 of the present technology is typically
able to repeatedly
dispense warm melted contents 45 that may solidify at room temperature,
typically without
CA 03056420 2019-09-12
WO 2018/170467 PCT/US2018/022989
clogging. Traditional liquid nozzles and dispensers have a tendency to clog
with solidified melt
after only a few uses.
[00112] There are several dispenser designs known in the art capable of
dispensing a
melt without clogging. These may include guillotine valves, plunger valves,
and internal ball
valves. Guillotine valves are currently used in commercial chocolate and glass
dispensing
machinery and typically may include a large shearing plate that slides along a
relatively large
opening to control the flow. While guillotine valves may be effective at
dispensing melts, it may
be difficult to control the flow rate of the melt when operating a guillotine
valve due to their
relatively large openings.
[00113] Self-cleaning plunger valves may conventionally be used to dispense
chocolate melts from heavy chocolate tempering systems. Unfortunately, like
guillotine valves,
they require force to be exerted against a container during operation, which
may result in
disconnecting a relatively lightweight container from the base.
[00114] Ball valves typically may include a plastic or metal ball that forms a
seal
around a circular opening. Fluid pressure from a melt helps to maintain the
seal of the ball valve
around the opening. Ball valves may conventionally be used in confectionary
funnels to dispense
small amounts of chocolate melts; however, they have a tendency to clog and
remain in an open
position after long sessions of repeated use. Unfortunately, while guillotine
valves, plunger
valves, and ball valves may be used as dispensers, all require force to be
exerted on the container
when operating the dispenser. One aspect of the present novel technology
addresses this issue.
[00115] As shown in FIGs. 1-6, semi-automatic plunger valve 35 of the present
technology typically includes plunger 78 and barrel 65. Plunger 78 further
includes piston 80
radially surrounded by seal 85 at the terminal end of plunger 78 that may be
operationally
connected along a central axis to finger flange 90 at the proximal end, as
shown in FIG. 8. Barrel
65 further includes port hole 75, plunger guide 70, and open lock 60 formed
therethrough. Open
lock 60 typically may maintain system 10 in an open position to allow
continuous dispensing of
contents 45. During operation, barrel 65 with a central axis may be
operationally connected (e.g.,
via threading, adhesive, pressure contact, and/or the like) to housing shell
30, as shown in FIG. 6.
As shown in FIGs. 5-6, seal 85, plunger 78, spring 95 may be positioned along
the central axis
and retained by barrel cap 100.
16
CA 03056420 2019-09-12
WO 2018/170467 PCT/US2018/022989
[00116] In one implementation of the present technology, a dispenser plug (not
shown), such as a bung plug or punch-out plate, or a low profile dispenser
adapter (not shown)
may be used to temporarily seal dispenser port 75 of housing shell 30 during
packing and
transport prior to use. This would enable housings 10 to be packed at a higher
density during
storage and transport, and would protect the protruding dispenser 35 from
potential damage
during packing, transport, and unpacking. Dispenser 35 may be provided with
each housing 10,
or a reusable dispenser 35 may be fitted and/or used with replaceable housing
10 at the
dispensing location.
[00117] During operation of a semi-automatic plunger valve 35, opposing force
may
be applied between barrel cap 100 and finger flanges 37 to urge and/or advance
plunger 78
toward barrel cap 100. This may expand the volume of barrel chamber 130,
defined by volume
created between barrel 65, piston 80, and contents 45, and may enable
operational
communication between melt 45 and port hole 75. During this time, spring 95 is
compressed.
Once pressure is released from finger flange 90, plunger 78 advances away from
barrel cap 100
along the central axis and returns to its resting position. During this time,
plunger 78 may close
operational communication between melt 45 and port hole 75, and urging and/or
displacing
remaining melt 45 in barrel chamber 130 back to housing volume 20. This may
result in a
dispenser 35 that may repeatedly dispense a portion of melt 45 without
applying a net force to
housing 10, or clogging due over time, due to solidification of melt 45 in
barrel chamber 130.
Contents 45 typically may remain isolated from external environment 25 while
in the closed
configuration, typically maintaining a fluid-tight seal.
[00118] As shown in FIGs. 1-4, base 15 typically may include hotplate 110
operationally connected to heating element 115 and heating controller 120.
Hotplate 110 may be
positioned such that it may also enable operational communication with housing
10. Unlike
conventional bases, base 15 of the present technology may directly monitor and
regulate the
temperature of hotplate 110, rather than inferring or measuring the
temperature of contents 45, or
regulating a fixed power cycle of heating element 115. This prevents contents
45 from being
under-heated resulting in solidification when housing 10 may be full or
overheated resulting in
burning when housing 10 may be near empty. Heating controller 120 controls the
power
provided to heating element 115 while it monitors the temperature of hotplate
110. Drive
mechanisms for magnetic agitator drivers 105 are known in the art and may be
positioned below
a non-ferromagnetic hotplate 110 and transfer mechanical force from driver 105
to agitator 50.
17
CA 03056420 2019-09-12
WO 2018/170467 PCT/US2018/022989
[00119] Base 15 also typically includes agitator driver 105 that may be
operationally
connected to agitator 50 and may transfer work from base 15 to agitator 50,
resulting in mixing
of housing contents 45. During typical operation, housing 10 may be
operationally connected to
hotplate 110 and agitator driver 105 of base 15. Heat from hotplate 110 may
then be transferred
to housing shell 30, which may then melt contents 45 at an optimal operating
temperature.
During this time, agitator 50 may be engaged by agitator driver 105 to mix
contents 45, thereby
decreasing thermal gradients while increasing homogeneity of container
contents 45.
[00120] Suitable materials for heating elements 115 are known in the
art and typically
include resistive or inductive coils powered by an electrical supply.
Combustible gas heaters 115
may also be used for portable applications. The power to heating element 115
may be controlled
by heating controller 120 positioned in base 15.
[00121] Heating controller 120 typically may include a temperature probe, such
as a
thermoelectric element, in operational communication with hotplate 110 that
sends signals to a
microprocessor, which translates the signals to a temperature and then adjusts
the power to
heating element 115 via an electronically controlled power switch, such as a
transistor. Heating
controller 120 may be calibrated to a preset temperature, or may be adjustable
via a digital or
analog user interface, as is known in the art. For chocolate, heating
controller 120 may be set to
ninety-five degrees to one-hundred and ten degrees Fahrenheit (approximately
thirty-five degrees
to forty-three and one-third degrees Celsius), more preferably one-hundred
degrees to one-
hundred and eight degrees Fahrenheit (approximately thirty-seven and seventy-
seven hundredths
degrees to forty-two and eleven-fiftieths degrees Celsius), and more
preferably to one-hundred
and five degrees Fahrenheit (approximately forty and fifty-five-hundredths
degrees Celsius).
[00122] Agitator driver 105 typically may include an electromagnetic motor or
electromagnetic array that may transfer force from base 15 to agitator 50 to
do work. Agitator
driver 105 may operationally communicate with agitator 50 via a magnetic
and/or mechanical
linkage. One benefit of magnetic linkages over mechanical linkages may be that
they do not
require the use of dynamic seals during operation, which are expensive and
have a tendency to
leak over time. Instead, force is transferred directly through housing shell
30.
[00123] Housing 10 may be used to maintain contents 45 in an isolated,
sanitary
environment 20 during transport and storage. During transport, dispenser 35
and volume makeup
40 may be sealed with housing seals from operational communication with
external environment
25, enabling contents, typically chocolate, to be transported through warm,
high-moisture
18
CA 03056420 2019-09-12
WO 2018/170467 PCT/US2018/022989
environments up to one-hundred and twenty degrees Fahrenheit (approximately
forty-eight and
eighty-eight-hundredths degrees Celsius) and one-hundred percent humidity,
which may result in
contents 45 melting and resolidifying multiple times without harm to the food
product. Once
housing 10 arrives at its destination, it may be operationally connected to a
base 15, and heat
from heat source 110 may be transferred from base 15 to housing 10 to melt
contents 45.
[00124] While commercial applications typically may include a presealed
housing 10,
a residential housing 10 may include re-sealable lid to enable the consumer to
fill housing 10
with their own combinations of homemade chocolate 45.
[00125] Housing 10 typically may be assembled, filled, and used in the
following
manner. Housing shell 30, volume makeup 40, agitator 50, and dispenser 35 may
be sanitized
prior to filling housing 10 with contents 45, which may take place prior to or
after assembly of
the components. Once dispenser 35 and housing shell 30 are assembled, housing
10 may be
filled with solid or melted chocolate 45, or other melted contents 45, through
hole 135 to desired
level 140. A paddle 50 or stirring blade 50 may be added to assembly 5 prior
to filling housing
10, while a magnetic stir bar 50 may be at any time prior to sealing housing
10. Aperture 135
may then be closed with volume makeup 40 and/or an impermeable plug (depending
on the
desired vacuum makeup 40 system) and sealed from external environment 25. A
housing seal
may be formed by disengaging vacuum makeup 40, sealing vacuum makeup 40 from
environment 25, or using other conventional methods. Contents 45 may now be
isolated from
ambient conditions and may be stored at a wide range of temperatures and
relative humidity.
[00126] Once housing 10 has been transported to its destination, the housing
seal may
be disengaged, and housing 10 may be operationally connected to base 15 and
agitator driver 105
to melt and agitate contents 45 prior to dispensing. In one embodiment of the
present technology,
dispenser port 75 in housing shell 30 may be covered with a removable plug or
dispenser
adapter, enabling housing 10 with a dispenser plug to be safely transported in
a higher packing
density without the risk of damaging dispenser 35 during transport. The
housing plug and/or
dispenser adapter may be removed or operationally connected to dispenser 35 to
enable
dispensing prior to or after contents 45 have been melted. Once contents 45
are melted, dispenser
35 may be activated resulting in chocolate 45 flowing from dispenser port 75
into external
environment 25 and a negative pressure generated in housing volume 20. As the
negative
pressure builds, volume makeup 40 may neutralize and/or regulate the pressure
to maintain
consistent flow during dispenser 35 operation. Once contents 45 have been
removed, housing 10
19
CA 03056420 2019-09-12
WO 2018/170467
PCT/US2018/022989
may be operationally disconnected from base 15 and replaced with a separate
filled housing 10.
Housing 10 may also be operationally disconnected and reconnected multiple
times to enable the
dispensing of a variety of contents 45 from base 15.
[00127] Other aspects of the present novel technology are depicted in FIGs. 9-
15F.
Specifically, FIGs. 9-11 illustrate housing embodiments suitable for
containing contents 45
(typically chocolate, but potentially cheese, cosmetic products, and/or any
other material
benefitting from the present novel technology system). FIGs. 12A-15F
illustrate various
additional embodiments of the present novel system. These embodiments are
described in greater
detail below.
[00128] With
regard to the content containers (e.g., twist-type container 150, press-
type container 190, bulk container 220, and/or the like) illustrated in FIGs.
9-11, FIG. 9 depicts a
typically small-scale container 150 having a volume of between approximately
187 or 375
milliliters, although the container may be of any volume. A container
embodiment may, for
example, be used with small dispenser unit 145 (for example, as depicted in
FIGs. 12A-12C).
FIG. 9A depicts twist-type container 150 typically including container seal
155, twist-type
dispenser 160, twist dispenser outlet 165, twist closure 170, and anchor 175
(also referred to as
grip or neck). FIG. 9B depicts another implementation of small-scale container
150 as depicted
in FIG. 9A, but substituting an anti-drain dispenser 177 for twist-type
dispenser 160.
[00129] Twist-type container 150 typically may be sealed by container seal 155
to
define an interior volume that may contain contents 45 such as chocolate,
cheese, cosmetic
materials, etc. With contents 45 in a sufficiently moveable state, an
individual may apply a
torque to twist closure 170 sufficient to allow contents 45 to flow from the
interior volume of
twist-type container 150, through twist closure 170, and then be expelled
through twist dispenser
outlet 165. Expulsion of contents 45 through twist dispenser outlet 165 may be
through simple
gravity action, applying positive pressure toward contents 45 of twist-type
container 150
(typically the exterior of twist-type container 150, but direct positive
pressure on contents 45
inside twist-type container 150 may be used as well), and/or applying negative
pressure on twist-
type dispenser 160 and/or twist dispenser outlet 165 to pull contents 45 from
twist-type container
150. Grasping and/or immobilizing anchor 175, which may also act as a passage
from the
interior of twist-type container 150 to twist-type dispenser 160, may allow
the user to achieve
sufficient torque when components of twist-type container 150 are lacking in
sufficient frictional
properties (e.g., due to expelled contents 45 and/or liquid from a liquid bath
on twist closure
CA 03056420 2019-09-12
WO 2018/170467 PCT/US2018/022989
170). Anchor 175 may also act to provide additional structural integrity to
twist-type container
150. A user may then close twist-type dispenser 160 torque twist closure 170
in a direction
opposite of the opening direction, again using anchor 175 for support if
desired.
[00130] Container seal 155 may, for example, be achieved through the use of
thermal,
adhesive, chemical, vacuum, and/or other sealing techniques capable of
producing a sufficiently
impermeable container. Typically, container seal 155 maintains a fluid-tight
seal of twist-type
container 150 for the shelf-life duration (or longer) of contents 45 of twist-
type container 150. In
some implementations, twist-type container 150 and/or container seal 155 may
utilize one or
more materials in a layered and/or semi-layered configuration to maintain a
sufficiently
nonpermeable barrier including, but not limited to, plastic films, metal
foils, etc. Twist-type
dispenser 160, anchor 175, twist closure 170, and/or twist dispenser outlet
165 typically may be
constructed of a food-safe plastic, polymer, metal, and/or other suitable
material sufficiently
resilient of repeated applications of torque strain during the life of the
product. They also
typically may be constructed to sufficiently withstand (i.e., by maintaining a
majority degree of
structural integrity) repeated applications of thermal energy from the warming
process that twist-
type container 150 and its contents 45 may experience. In its closed state
(i.e., when twist closure
170 is terminally torqued onto twist-type dispenser 160 such that no contents
45 may be expelled
from twist-type dispenser 160), twist closure 170 typically may maintain a
fluid-tight seal such
that contents 45 of twist-type container 150 remain isolated from an external
environment 25.
Additional aspects to further seal twist closure 170 may include use of
resilient and/or flexible
gaskets that may deform and/or seat while torqueing twist closure 170 from a
closed position to
an open position. Further, twist closure 170 may include self-cleaning
mechanisms to expel
leftover contents 45 in twist-type dispenser 160, which may aid in maintaining
a proper seal
and/or easy action of twist closure 170.
[00131] Another implementation of twist-type container 150 of FIG. 9A depicted
in
FIG. 9B typically may substitute an anti-drain dispenser 177 for twist-type
dispenser 160. Anti-
drain dispenser 177 typically may be constructed of plastic, polymer, and/or
any other material
that may retain contents 45 within twist-type container 150 using a semi-rigid
portal and/or
membrane. Anti-drain dispenser 177 may function in a manner similar to
squeezable condiment
containers with a silicone valve. Contents 45 remain inside twist-type
container 150 until
sufficient internal pressure is reached, overcoming anti-drain dispenser 177
and dispensing
contents 45. Such pressure may be applied, for example, by manual pressure
from an individual
21
CA 03056420 2019-09-12
WO 2018/170467 PCT/US2018/022989
(e.g., by squeezing twist-type container 150 in a hand), by a preloaded
pressure plate (e.g.,
pressure member 315 (described below), a clamping device, and/or any other
mechanism for
applying force to the exterior of twist-type container 150. Anti-drain
dispenser 177 may also, in
some implementations, be used with press-type container 190 (and/or like
containers) in place of
press-type dispenser 200 and/or press-type dispenser outlet 215 (and/or like
components).
[00132] Similarly, FIGs. 10A-10B depict a typically medium-scale
container 190
typically having a volume of approximately 750 ml, although medium-scale
container 190 may
be constructed to be any size as desired. This container embodiment may, for
example, be used
in medium dispenser unit 180 (for example, as depicted in FIGs. 13A-13C)
and/or large
dispenser unit 185 (for example, as depicted in FIGs. 14A-14C). Press-type
container 190
typically may include contents 45, container seal 155, container handle 195,
press-type dispenser
200, dispenser button 205, dispenser tab 210, and press-type dispenser outlet
215.
[00133] As with twist-type container 150, press-type container 190 may
typically be
sealed by container seal 155 to define an interior volume that may contain
contents 45 such as
chocolate, cheese, cosmetic materials, etc. Container handle 195 may typically
be an aperture
formed into press-type container 190, either above and/or through press-type
container 190
materials (and bordered by container seal 155), providing a convenient and
resilient point to
grasp, transport, and/or manipulate press-type container 190. This may, for
example, be helpful
when inserting and/or removing press-type container 190 with medium dispenser
unit 180 and/or
large dispenser unit 185. With contents 45 in a sufficiently moveable state,
an individual may
apply a force sufficient on press-type dispenser 200 to depress dispenser
button 205, opening
press-type dispenser outlet 215 and allowing contents 45 to flow therethrough.
If zero or
insufficient force is applied to dispenser button 205, press-type dispenser
200 may not open, may
return to a closed state, and/or may maintain a sufficiently a fluid-tight
seal such that contents 45
remain sufficiently isolated from external environment 25. Dispenser tab 210
may be used as a
counterpoint to hold and/or lever against while depressing dispenser button
205. Dispenser tab
210 may also be used as a physical guide for putting press-type dispenser into
proper orientation
for use in a tapped position with lever 295 of, for example, medium dispenser
unit 180.
[00134] Also as with twist-type container 150, container seal 155 on
press-type
container 190 may, for example, be achieved through the use of thermal,
adhesive, chemical,
vacuum, and/or other sealing techniques. Typically, container seal 155
maintains a fluid-tight
seal of press-type container 190 for the shelf-life duration (or longer) of
contents 45 of press-type
22
CA 03056420 2019-09-12
WO 2018/170467 PCT/US2018/022989
container 190. In some implementations, press-type container 190 and/or
container seal 155 may
utilize one or more materials in a layered and/or semi-layered configuration
to maintain a
sufficiently nonpermeable barrier including, but not limited to, plastic
films, metal foils, etc.
Press-type dispenser 200, press-type dispenser 200, dispenser button 205,
dispenser tab 210, and
press-type dispenser outlet 215 (and the like) typically may be constructed of
a food-safe plastic,
polymer, metal, and/or other suitable material sufficiently resilient of
repeated applications of
pressing strain during the life of the product. Press-type dispenser 200,
press-type dispenser 200,
dispenser button 205, dispenser tab 210, and press-type dispenser outlet 215
(and the like) also
typically may be constructed to sufficiently withstand (i.e., by maintaining a
majority degree of
structural integrity) repeated applications of thermal energy from the warming
process that press-
type container 190 and its contents 45 may experience. Finally, in its closed
state, press-type
dispenser 200 typically may maintain a fluid-tight seal such that contents 45
of press-type
container 190 remain suitably isolated from an external environment 25.
Additional aspects to
further seal press-type dispenser 200 may include use of resilient and/or
flexible gaskets that may
deform and/or seat while pressing dispenser button 205 from a closed position
to an open
position. Further, press-type dispenser 200 and/or press-type dispenser outlet
215 may include
self-cleaning mechanisms to expel leftover contents 45 in the press-type
dispenser 200, aiding in
maintaining a proper seal and/or easy action of press-type dispenser 200.
[00135] In perhaps the simplest embodiment of the present novel technology, an
individual may take twist-type container 150 and/or press-type container 190
filled with contents
45, place a container (e.g., twist-type container 150, press-type container
190, bulk container
220, and/or the like) in a warm water bath or like heat source of a
sufficiently high temperature
to melt contents 45 (e.g., 43 Celsius) for a period of time sufficient to
melt contents 45, remove
the container from the water bath (or like heat source), and then dispense
contents 45 from the
container by manually applying pressure to the exterior of the container while
opening the
container's dispenser (e.g., twist-type dispenser 160, press-type dispenser
200, and/or the like).
In some other implementations, it may not be necessary to open the container's
dispenser. For
example, if using anti-drain dispenser 177, molten contents 45 may dispense
once the individual
has applied sufficient force to the exterior of the container to produce
sufficient positive pressure
within the container to overcome the resistance of anti-drain dispenser 177.
The container
typically may maintain contents 45 in a stable, moisture-free environment,
even when submerged
in water or any other heated fluid (within the temperature range that the
containers are specified
to be exposed to).
23
CA 03056420 2019-09-12
WO 2018/170467 PCT/US2018/022989
[00136] FIG. 11 illustrates a bulk-scale container 220 typically having a
volume of
approximately three liters or greater, although the container 220 may against
be constructed in
various sizes. This container embodiment may, for example, be used in a bulk
dispenser unit (for
example, as depicted in FIGs. 15A-15F). Bulk container 220 typically may
include exterior
content container 225, interior content container 230, container passthrough
235, and bulk
dispenser 240.
[00137] Exterior content container 225 may, for example, act as both a
shipping and/or
carrying container, while interior container may act much in the same way that
press-type
container 190 may act. Exterior content container 225 may typically be made
from cardboard,
boxboard, wood, plastic, metal, and/or any other desired material. Container
passthrough 235
typically may be a rigid and/or semi-rigid conduit from interior content
container 230, through
exterior content container 225, and to bulk dispenser 240. A fluid gap
typically may be present
between interior content container 230 and exterior content container 225 such
that a heated air,
water, and/or other fluid may circulate. For example, warm air may flow
through a port in
exterior content container 225, around interior content container 230, and
thereby melt the
contents 45 of interior content container 230.
[00138] Also as with the above-described containers, interior content
container 230,
exterior content container 225, container passthrough 235, and bulk dispenser
240 may be
constructed of food-safe and heat-tolerant material. Contents 45 may typically
be maintained for
the shelf-life duration (or longer) of the contents 45. In some
implementations, interior content
container 230 may utilize one or more materials in a layered and/or semi-
layered configuration to
maintain a sufficiently nonpermeable barrier including, but not limited to,
plastic films, metal
foils, etc.
[00139] In some implementations, as with bulk dispenser unit 245 depicted in
FIGs.
15A-15F, bulk dispenser 240 may be configured to accept a double-wall tube 265
(for example,
as depicted in FIG. 15F) that may simultaneously convey melted contents 45
from the bulk
container 220 to a dispensing station (e.g., as depicted in FIGs. 15A-15E) and
a heated fluid to
the bulk container 220 to melt and/or maintain the contents 45 in a
sufficiently liquid state. Such
implementations will be described in greater detail below.
[00140] Small-size containers (e.g., twist-type container 150)
typically may allow
contents 45 to undergo a limited amount of mixing of contents 45 by capillary
effect, but
agitation may be necessary and/or desirable to prevent undesirable separation
of contents 45.
24
CA 03056420 2019-09-12
WO 2018/170467 PCT/US2018/022989
Medium-sized containers (e.g., press-type container 190) typically may allow
contents 45 to mix
through capillary effect, reducing and/or eliminating need for agitation to
prevent undesired
separation of contents 45. Larger-sized containers (e.g., housing 10, bulk
container 220, etc.)
typically may also allow capillary effect mixing, but may also benefit from
mixing by agitation.
[00141] With regard to the various embodiments of the present novel system
illustrated in FIGs. 12A-15F, FIGs. 12A-12C illustrate small dispenser unit
145, FIGs. 13A-
13C illustrate medium dispenser unit 180, FIGs. 14A-14C illustrate large
dispenser unit 185, and
FIGs. 15A-15F illustrate bulk dispenser unit 245 (also known as remote
dispenser unit). Each
embodiment is discussed in greater detail below.
[00142] Small dispenser unit 145, as depicted in FIGs. 12A-12D,
typically may
include heating element 115, small pressure member(s) 255, pressure member
attachment(s) 260,
small stand 265, sliding track 270, and/or interface member 275. Typically, a
container (e.g.,
twist-type container 150, press-type container 190, etc.) filled with contents
45 may be attached
to heating element 115, which is in turn heated using power from a power
source 340 (e.g.,
battery, household electrical outlet, etc.). Contents 45 melt over time due to
the heat transferred
from heating element 115. Small dispenser unit 145 may typically reside
several inches (or
centimeters) above a surface using small stand 265 to allow easier cleaning
and placement. In
some implementations, small stand 265 may include telescopic components that
may allow a
user to select a desired height. This may, for example, be beneficial for
placing small dispenser
unit 145 under a kitchen cabinet.
[00143] In some implementations, small pressure member 260 may apply positive
pressure to the exterior of the container attached to heating element 115.
Small pressure member
255 may, in some implementations, operationally connect to heating element 115
through the use
of pressure member attachment(s) 260. For example, pressure member
attachment(s) 260 may
be, but are not limited to, clips, rivets, hook-and-loop fasteners, screws,
etc.
[00144] In some other implementations, as depicted in FIG. 12B, small pressure
member(s) 255 may themselves may attach the container to heating element 115,
rather than
using pressure member attachment(s) 260. For example, small pressure member(s)
255 may be,
but are not limited to, elastic bands (e.g., rubber bands, silicone bands,
etc.), hook-and-loop
fasteners, etc. This implementation may allow a home user to easily attach a
new container of
contents 45 to small dispenser unit 145 simply by looping an elastic band
around both the
CA 03056420 2019-09-12
WO 2018/170467 PCT/US2018/022989
heating element 115 and the container, which may then supply external pressure
to the container
to help dispense contents 45.
[00145] Further, in another implementation depicted in FIG. 12C, small
dispenser unit
145 may partially or completely surround the container of contents 45 with
heating element(s)
115. Small pressure member 255 may then compress heating element(s) 115 into
the container,
applying positive pressure to the exterior of the container and helping to
dispense contents 45. In
some implementations, heating element(s) 115 may be moveably attached to
and/or situated on
sliding track 270. For example, two heating elements 115 may be oppositely
disposed a container
of contents 45, and small pressure member 255 may be preloaded to compress the
two heating
elements 115 together, in turn compressing the container sandwiched
therebetween.
[00146] In yet another implementation, depicted in FIG. 12D, small dispenser
unit 145
may be minimally constructed using heating element 115, the container, and an
interface
member 275 therebetween. Interface member 275 may typically be a thermally
conductive
material that also acts to attach the container of contents 45 to heating
element 115. This may be,
for example but not limited to, a thermally conductive adhesive, gel, and/or
other suitable
mechanisms. Typically, interface member 275 allows removal of the container
from heating
element 115 by exerting a separation force between the two (i.e., pulling the
container away from
the heating element 115). In this implementation, a user may simply apply
manual pressure to
the exterior of the container (e.g., by pressing on the container with the
palm and/or finger(s) of
his or her hand) to create fluidic pressure inside the container to dispense
contents 45 from the
container.
[00147] While heating element 115 may typically be a thermally conductive
material
that warms to a predetermined temperature, solid block heating element 145 may
also implement
a variable temperature heating design (e.g., based on the parameters of the
incoming power
source, the resistance of the material, etc.). Further, in other
implementations, heating element
115 may be constructed by layering various materials (e.g., copper, nickel,
steel, aluminum, oil,
etc.) or by having an external shell that is then filled with a thermally
conductive fluid. This may,
for example, help in retaining heat in the heating element 115 better than
would be possible
using a singular material.
[00148] Further, medium dispenser unit 180, as depicted in FIGs. 13A-13C,
typically
may include exterior housing 290, lever 295 (also referred to as handle),
exterior dispenser 300
(also referred to as exterior tap), tray 305 (also referred to as catch and/or
catch tray), stand
26
CA 03056420 2019-09-12
WO 2018/170467 PCT/US2018/022989
member 310, pressure member 315, tapped container 320, reserve container 325,
heating element
330, power source 340, lid 345, and/or lid seal 350 (also referred to as lid
gasket)..
[00149] Medium dispenser unit 180 may typically be configured with exterior
housing
290 (typically configured as a cylinder having an open top end) resting and/or
affixed to stand
member 310 so as to typically reside several inches (or centimeters) above a
surface; lid 345
attached to the open top end to create an airtight seal using lid seal 350;
and with lever 295,
exterior dispenser 300, and tray 305 mounted to the exterior housing 290 wall.
Tray 305 may
typically be mounted below exterior dispenser 300 to catch any dripping
content flowing from
exterior dispenser 300.
[00150] Tapped container 320 may be placed inside exterior housing 290 and
positioned such that tapped container 320 has a dispenser (e.g., press-type
dispenser 200) and/or
an outlet (e.g., press-type dispenser outlet 215) positioned with exterior
dispenser 300. Lever 295
may typically be configured to activate one or more dispenser mechanisms
(e.g., dispenser
button 205, twist closure 170, etc.) and dispense melted contents 45 from
tapped container 320
through exterior dispenser 300. Lid 345 may typically be sized to interface
with lid seal 350 and
onto exterior housing 290. Pressure member 315, typically a pneumatic vessel
such as an air
bladder, typically may exert lateral pressure on tapped container 320,
providing positive pressure
to help expel tapped container 320's contents 45 when lever 295 is actuated,
allowing melted
contents 45 of tapped container 320 to flow through exterior dispenser 300.
Heating element 115
may be exposed and/or hidden within exterior housing 290 and be in electric
communication
with power source 340 (e.g., a battery, generator, household electrical
socket, etc.). A fluid (e.g.,
water, oil, air, etc.) may be circulated around and/or by heating element 115
within the confines
of exterior housing 290, providing thermal energy sufficient to melt the
contents 45 of the tapped
container 320 and/or a reserve container 325. In some implementations, fluid
within housing 290
may be still and/or stagnant and still provide sufficient thermal energy to
melt contents 45.
[00151] In some implementations, reserve container 325 also may reside in
external
housing 290 and be maintained in a similarly liquid state as tapped container
320. Once tapped
container 320 expels most or all of its contents 45, a user may open lid 345,
releasing pressure
from pressure member 315, and then remove the spent tapped container 320. The
user may then
move and insert reserve container 325 into the tapping position that tapped
container 320 was
just in, reattaching lid 345 and applying pressure to the now-tapped container
320. A new reserve
container 325 may be placed into the now void area if a user wishes, and a
lack of a new reserve
27
CA 03056420 2019-09-12
WO 2018/170467 PCT/US2018/022989
container 325 may act as an inventory reminder to purchase new content
containers for the
dispensing system.
[00152] In some implementations, pressure member 315 may be one or more
pneumatic bladders, spring-loaded, and/or similar elements. For example, an
air, fluid, and/or the
like may be pumped into a variably sized containment bladder, which may then
exert force upon
a container of contents 45 (e.g., the container may be tapped container 320,
reserve container
325, twist-type container 150, press-type container 200, interior content
container 230, and/or the
like). In some other implementations, the bladder-type pressure member 315 may
be preferable
to a spring-type pressure member 315 as disengaging a spring-type pressure
member 315 may
potentially expose an inexperienced user to be pinched and/or otherwise
physically injured body
parts. As contents 45 may be dispensed from a dispenser unit (e.g., small
dispenser unit 145,
medium dispenser unit 180, large dispenser unit 185, bulk dispenser unit 245,
and/or the like),
the bladder 315 may then increase in volume to continue exerting pressure on
the exterior of the
container. A pneumatic pump typically may be used to pressurize the bladder,
such as a
centrifugal-type, diaphragm-type, plunger-type, piston-type, gear-type, roller-
type, submersible-
type, rotary vane-type, peristaltic-type, impeller-type, metering-type, and/or
any other type of
pneumatic pump, although a simple diaphragm-type pump (e.g., an aquarium air
pump) may be
sufficient to pressurize the bladder 315 and exert force sufficient to expel
contents 45. Such a
diaphragm-type pump may natively (i.e., without metering, controllers, and/or
the like)
pressurize the bladder 315, for example, to about one PSI, which may then
translate to, for
example, about fifty or sixty PSI over the bladder's surface area. However,
any pump output
and/or type may be selected to achieve desired pressure characteristics and
output volume.
[00153] In some implementations, the bladder pressure member 315 may be
pressurized manually (e.g., upon switching on or plugging in a pump, expelling
gas into the
bladder either directly or indirectly, etc.) and/or automatically (e.g., a
pneumatic pump may turn
on when output from a dispenser (e.g., small dispenser unit 145, medium
dispenser unit 180,
large dispenser unit 185, bulk dispenser unit 245, and/or the like) decreases,
a pressure pad
registers insufficient force, etc.). Further, in some implementations, the
bladder-type pressure
member 315 may be directly connected to, and/or integrated with, the pneumatic
pump.
However, in other implementations, the bladder-type pressure member 315 may be
indirectly
connected by pneumatic tubing, valves, and/or other controlling/metering
elements. Further, in
some implementations, a pneumatic pump (and/or alternative pneumatic source)
may even
28
CA 03056420 2019-09-12
WO 2018/170467 PCT/US2018/022989
continue to provide sufficient pressurization when a leak in the pneumatic
system exists, with
low pneumatic output.
[00154] In yet other implementations, bladder-type pressure member 315 with an
automatic and/or manual valve may be used to meter pressure for pressurization
and/or
depressurization. For example, after opening a dispenser unit (e.g., by
removing lid 345 from
medium dispenser unit 180, large dispenser unit 185, and/or the like) and/or
before disconnecting
a source of contents 45 (e.g., twist-type container 150, press-type container
200, bulk container
220, and/or the like), the valve may be operated to release and/or maintain
fluid within the
pneumatic bladder 315. Thus, the pneumatic bladder 315 may be relieved of
pressure to allow a
user to remove a container from a dispenser 180 and/or reengage a pneumatic
source to
pressurize the bladder 315. In some implementations, the pneumatic valve(s)
may be automated
to pressurize and/or depressurize upon certain conditions. For example, upon
opening lid 345 or
removing power from a dispenser 180 and/or pneumatic pump, the bladder 315 may
automatically depressurize (allowing maintenance on the dispenser) and then
repressurize when
lid 345 is reattached and/or when the pneumatic pump is reconnected to a power
source 340. In
other examples, a stretch sensor connected to bladder 315 may cause bladder
315 to depressurize
when the bladder 315 is beyond a certain size threshold; a pressure sensor
located adjacent to a
container 190, when sensing insufficient pressure being exerting on the
container 190, may
depressurize the bladder 315 and/or lower the output of a controllable
pneumatic pump; and/or a
pressure sensor may send a signal to increase the output of a controllable
pneumatic pump.
[00155] In some implementations, bladder-type pressure member may be replaced
with a spring- and/or torsion-type pressure member 315. For example, such
implementation may
include torsion member 335, lid spring 355, and/or rod 360. Lid 345 may
typically be
operationally connected to rod 360 and lid spring 355, which may in turn
connect to pressure
member 315 and torsion member 335. For example, rod 360 may thread into lid
345, lid spring
355 may slip over exterior of rod 360 and exert pressure upward on lid 345
while securing lid
345 to exterior housing 290 via latches, threads, and/or any other attachment
mechanism.
Torsion member 335 may typically be, for example, a torsion spring, a worm
drive compression
system, and/or any other mechanism of exerting lateral pressure on pressure
member 315 by
placing vertical pressure onto rod 360 while securing lid 345. Pressure member
315 may then
exert lateral pressure on tapped container 320, providing positive pressure to
help expel tapped
29
CA 03056420 2019-09-12
WO 2018/170467 PCT/US2018/022989
container 320's contents 45 when lever 295 is actuated, allowing melted
contents 45 of tapped
container 320 to flow through exterior dispenser 300.
[00156] Further, in some implementations, an agitator 50 (described above) may
be
used to stir contents 45 of tapped container 320 and/or reserve container 325.
This may, for
example, be accomplished by a content producer depositing a magnetic stirrer
bar agitator 50
into a container before sealing the container. An agitator driver 105 may then
be situated below
where tapped container 320 and/or reserve container 325 reside in medium
dispenser unit 180,
allowing magnetic stirrer agitator 50 to help keep consistency of contents 45.
In other
implementations, a recirculating pump, a peristaltic pump, and/or any other
mechanism for
stirring and maintaining sufficiently uniform content distribution may be
used. Based on each of
these alternatives, the respective container (e.g., tapped container 320,
reserve container 325,
bulk container 220, etc.) may include additional tube connections (not shown)
for facilitating
these mixing mechanisms. However, for some contents 45, agitators 50 may be
unnecessary to
maintaining proper ingredient distributions within their respective
containers.
[00157] Additionally, large dispenser unit 185, depicted in FIGs. 14A-
14C, typically
may include exterior housing 290, lever 295 (also referred to as handle),
stand member 310,
exterior dispenser 300 (also referred to as exterior tap), tray 305 (also
referred to as catch and/or
catch tray), stand member 310, pressure member 315, one or more tapped
containers 320, one or
more reserve containers 325, heating element 330, torsion member 335, power
source 340, lid
spring 355 (not shown), lid 345 (not shown), lid seal 350 (also referred to as
lid gasket) (not
shown), and/or rod 360. Typically, large dispenser unit 185 may function as
described above
with medium dispenser unit 180. Large dispenser unit 185 may therefore act to
provide
functionality of multiple medium dispenser units 180 in a single unit. For
example, FIGs. 14A-
14C depict large dispenser unit 185 having three discrete exterior dispensers
300, tapped
containers 320, and reserve containers 325. However, providing each tapped
container 320 with
sufficient pressure from pressure member 315 may prove difficult when faced
with a plurality of
tapped containers 320
[00158] In some implementations, a single pressure member 315 may be connected
to
a single torsion member 335 and rod 360. This single pressure member 315 may
be made of a
flexible and/or semi-flexible material to provide greater contouring
capabilities and surround the
tapped containers 320. In other implementations, the single pressure member
may be connected
to multiple torsion members 335 and rods 360 to provide more distributed
points of lateral
CA 03056420 2019-09-12
WO 2018/170467 PCT/US2018/022989
pressure (and/or greater overall pressure exertion). In yet another
implementation, multiple
discrete pressure members 315 may be individually connected to torsion members
335 and rods
360 such that each pressure member 315 may individually respond to the
pressure demands of
each individual tapped container 320. This may, for example, allow better
pressure control on
each tapped container 320 and therefore better dispensing characteristics
(e.g., flow rate, etc.) as
compared to a single, long pressure member 315 design. However, where each
tapped container
320 dispenses at approximately the same rate, a unitary pressure member 315
design may reduce
necessary components.
[00159] Bulk dispenser unit 245, depicted in FIGs. 15A-15F, typically may
include
exterior housing 290, exterior dispenser 300 (also referred to as exterior
tap), tray 305 (also
referred to as catch and/or catch tray), dispenser passthrough 370, stand
member 310, heating
element 115, power source 340, dispenser connection member 375, double-walled
tube 365,
exterior content container 225, interior content container 230, contents 45,
and/or source
connection member 380. In some implementations, the bulk dispenser unit 245
may be wall- or
structure-mounted to a surface 385.
[00160] Bulk dispenser unit 245 may typically be used in a manner similar to a
commercial soda fountain by delivering remote contents 45 to a tap. However,
while soda syrup
is typically able to flow through tubing at room temperature, chocolate (and
other previously
described alternatives) remain solid at room temperature and impracticable to
flow to bulk
dispenser unit 245 in such a state. Bulk dispenser unit 245 and/or a remote
heating element 390
may provide a heated fluid (e.g., air, water, oil, etc.) through one section
of a double-wall tube
365 into source connection member 380 while melted contents 45 from a remote
container (e.g.,
bulk container 220) may flow back to bulk dispenser unit 245, entering
exterior housing 290
through dispenser connection member 375, flowing through dispenser passthrough
370, and then
flowing out of exterior dispenser 300. As described above, the heated fluid
flows into bulk
container 220 and around interior content container 230 while typically
remaining within exterior
housing 290. In some implementations, exterior housing 290 typically may be
fluid-tight,
maintaining a positive pressure within bulk container 220 to help expel melted
contents 45
through the double-wall tube 365 to the bulk dispenser unit 245. This fluid
volume and pressure
ultimately acts as a volume makeup as well as the contents 45 are expelled and
consumed. Once
the contents 45 of the remote container are exhausted, a user may change out
the old remote
container with a new remote container. In some implementations, the double-
wall tube 365,
31
CA 03056420 2019-09-12
WO 2018/170467 PCT/US2018/022989
source connection member 380, and/or dispenser connection member 375 may
include automatic
closures to prevent contamination of the contents 45 and/or double-wall tube
365. Double-wall
tube 365 may also include a cutoff valve to prevent sudden loss of restriction
that may occur for
heating element 115 when double-wall tube 365 is removed from bulk container
220.
[00161] Additionally, in some implementations (e.g., as depicted in
FIG. 15B),
exterior dispenser 300, tray 305, and dispenser connection member 375 may be
mounted to a
surface 385 instead of using exterior housing 290. In this configuration, an
establishment may
provide multiple taps without consuming too much space. This may, for example,
be beneficial
in a small pub, a busy café, or where a content manufacturer wants to provide
a "tasting" wall of
sorts for customers to sample products.
[00162] Further, as depicted in FIGs. 15C-15D, some implementations may
utilize
many-to-one and/or one-to-many topologies. For example, instead of connecting
one exterior
dispenser 300 to one bulk container 220, as shown in FIG. 15A, multiple taps
may be connected
to a single bulk container 220, as shown in FIG. 15C. Additionally, bulk
containers 220 may be
connected in a "daisy-chain" scheme, as depicted in FIG. 15D. In a "daisy-
chain" configuration,
bulk container 220 may include one or more input ducts 405 and/or output ducts
410 that may
allow heated fluid to pass through each exterior content container 225 and
around each interior
content container 230 to melt contents 45 in each respective bulk container
220. In some
implementations, contents 45 may also flow through input ducts 405 and/or
output ducts 410, but
typically only heated fluid to melt and/or maintain viscosity of the contents
is interchanged. In
some additional implementations, heated fluid may be vented out the terminal
bulk container 220
of the daisy-chain. Further, some implementations may include gang valves,
secondary transfer
tubes, and/or other mechanisms for combining dispensers 300 and containers of
contents 45 to
dispense in non¨one-to-one configurations. These configurations may allow
establishments to
reduce system downtime, decrease maintenance, increase content variety to
exterior dispensers
300, etc.
[00163] Additionally, in yet another implementation depicted in FIG. 15E,
double-wall
tube 365 may be connected to remote heating element 390 to provide the warmed
fluid to the
system. This configuration may, for example, be beneficial to reduce noise in
the bulk dispenser
unit 245, which would otherwise be providing the warmed fluid to the system
and sending this
through the double-wall tube 365. Remote heating element 390 may tap into
double-wall tube
365 (e.g., only to the exterior portion 400 of double-wall tube 365) and
supply warm air, water,
32
CA 03056420 2019-09-12
WO 2018/170467 PCT/US2018/022989
oil, etc. to melt contents 45. In some implementations, remote heating element
390 may
additionally include recirculating features to better maintain fluid flow
and/or temperature. For
example, in one implementation, remote heating element 390 may connect an
inlet on remote
heating element 390 with the dispenser side of the system, while connecting an
outlet on remote
heating element 390 with the bulk container 220 side of the system.
[00164] FIG. 15F depicts a typical flow pattern through double wall tube 365.
Heated
fluid from a bulk dispenser unit 245 or remote heating element 390 flows
through the exterior
portion 400 of the double-wall tube 365, and molten content from bulk
container 220 flows
through the interior portion 395 of double-wall tube 365 toward exterior
dispenser 300 (and,
typically, customers). While the heated fluid may alternatively flow through
interior portion 395
while molten contents 45 flow through exterior portion 400 it is beneficial to
have the molten
contents 45 surrounded by the warm fluid to maintain a molten state regardless
of surrounding
environmental conditions without further insulating the double-wall tube 365.
Some
implementations may include triple-wall, quadruple-wall, or greater walled
varieties in order to
carry multiple contents and/or heated fluid streams without additional runs of
tubing. Further, in
some other implementations, tubing may be sectionally divided portions instead
of radially
divided, circular portions. For example, a cross-section of tubing may carry
contents 45 through
two channels (where a circular tube is divided once through its diameter),
four channels (where a
circular tube is divided twice perpendicularly through its diameter), etc.
[00165] FIG. 15G depicts an implementation of remote heating element 390 and
bulk
container 220 located in a proofing enclosure 415, which may allow contents 45
of bulk
container 220 to melt. Bulk container 220 may then be in fluidic communication
with exterior
dispenser 300 directly and/or indirectly (e.g., through dispenser passthrough
370, dispenser
connection member 375, source connection member 380, etc.). The connection may
be
accomplished through double-wall tube 365, which in other implementations the
connection may
be through a single-wall tube. In other implementations, excess heat from
remote heating
element 390 may be vented from proofing enclosure 415. This may be helpful,
for example, to
prevent overheating contents 45 and/or causing damage to proofing enclosure
415, remote
heating element 390, and/or bulk container 220. Some other implementations may
utilize a
thermal probe and/or switch to detect the temperature of proofing enclosure
415, bulk container
220, remote heating element 390, and/or contents 45 (e.g., in proofing
enclosure 415, tube 365,
at exterior dispenser 300, etc.), activating and deactivating remote heating
element 390 to
33
CA 03056420 2019-09-12
WO 2018/170467 PCT/US2018/022989
maintain proper temperature of contents 45, ensure safety of equipment, and
save resources (e.g.,
electricity, money, etc.) during off- or closed-periods.
[00166] In some implementations, a container (e.g., twist-type
container 150, press-
type container 200, bulk container 220, and/or the like) may additionally
and/or alternatively be
warmed by heating the dispenser unit (e.g., small dispenser unit 145, medium
dispenser unit 180,
large dispenser unit 185, bulk dispenser unit 245, and/or the like) itself.
For example, a dispenser
unit may be located inside of, on top of, and/or otherwise adjacent (and in
thermal
communication with) a heating source. In one such aspect, a dispenser unit may
be placed in a
heated proofing enclosure 415 (as described above). In another aspect, a
dispenser unit may be
placed on top of a heated floor structure (e.g., a thermal mat, radiant-heated
flooring, etc.) and
the heat may transfer into the dispenser.
[00167] In yet another implementation, a container (e.g., twist-type
container 150,
press-type container 200, bulk container 220, and/or the like) may be warmed
by heating a
component (e.g., housing shell 30, hotplate 110, exterior housing 290, stand
member 310,
pressure member 315, rod 360, and/or the like) of the dispenser unit (e.g.,
small dispenser unit
145, medium dispenser unit 180, large dispenser unit 185, bulk dispenser unit
245, and/or the
like) itself For example, housing shell 30, exterior housing 290, and/or the
like may be
constructed with integral (partially or completely) heating elements (e.g.,
heating element 115
and/or the like), double-wall construction, a water jacket, and/or the like.
For example, the entire
shell 30 (or the like) of a dispenser may be in thermal communication with a
heat source, which
provides heat then to both the shell 30 and contents 45 within the shell 30.
In some
implementations, elements of a container may be constructed using high thermal
density
materials such as, but not limited to, copper, brass, aluminum, iron (e.g.,
cast iron), nickel, steel,
and the like. These materials may, in some implementations, be layered and/or
intermixed to
provide desired thermal, aesthetic, mass, and other characteristics. In some
further
implementations, heated container component heating techniques may
additionally be used in
conjunction with indirect and/or direct area (e.g., proofing enclosure 415,
heating mat, etc.)
and/or contents 45 heating.
[00168] In some instances, contents 45 of housing 10 may have a relatively low
viscosity in the melted state to enable it to flow out dispenser 35 at a
reasonable rate. While the
conching process (described elsewhere in this application) presents one
technique for decreasing
viscosity, FIGs. 16-18 describe methods using the present novel technology for
storing contents,
34
CA 03056420 2019-09-12
WO 2018/170467 PCT/US2018/022989
and for decreasing the viscosity of contents (typically chocolate) and
producing a flavor profile
superior to conched chocolate using a conche-free system.
[00169] FIG. 16 depicts storing method 1600 for maintaining contents 45 in
ambient
conditions without compromising the integrity of contents 45. Storing method
1600 may
typically include the steps of "Fill container with molten contents to the
desired level" 1602,
"Seal container from external environment" 1604, and "Store container at
ambient conditions"
1606. Examples of filling, sealing, and storing for steps 1602, 1604, and
1606, respectively,
using the present novel technology are described elsewhere in this disclosure.
Using storing
method 1600, a supplier, distributor, and/or customer may fill, pack,
distribute, and/or store
containers (e.g., container 10, twist-type container 150, press-type container
200, bulk container
220, and/or the like) for extended periods of time, while maintaining contents
45 in typically
stable (i.e., fluid-tight) conditions, until it is time to dispense contents
45 using the present novel
technology.
[00170] FIG. 17 depicts a dispensing method 1700 for dispensing contents 45
from a
container (e.g., container 10, twist-type container 150, press-type container
200, bulk container
220, and/or the like) of storing method 1600 without compromising the
integrity of contents 45.
Dispensing method 1700 may typically include the steps of "Disengage container
seal from
container" 1702, "Place container on base to melt and agitate contents" 1704,
and "Operate
and/or activate dispenser to release contents into external environment" 1706.
Examples of
disengaging seal, melting and agitating contents, and operating and/or
activating dispenser for
steps 1702, 1704, and 1706, respectively, using the present novel technology
are described
elsewhere in this disclosure. Using dispensing method 1700, a customer may
receive, unpack,
assemble, melt, agitate, and dispense contents 45 from containers (e.g.,
container 10, twist-type
container 150, press-type container 200, bulk container 220, and/or the like),
while typically
maintaining contents 45 in typically stable (i.e., fluid-tight) conditions,
until it is time to dispense
contents 45 using the present novel technology.
[00171] FIG. 18 depicts a vacuum method 1800 for vacuuming contents 45 in a
conche-free manner without compromising the integrity of contents 45 and
increasing quality
(e.g., desired flavor profile, viscosity, oxygenation, unpalatable compound
content, decreased
water content, and the like) of contents 45 (typically chocolate). Vacuum
method 1800 may
typically include the steps of "Place molten contents in vacuum chamber" 1802,
"Decrease
pressure in vacuum chamber to one to twenty Ton" 1804 (approximately one-
hundred-thirty-
CA 03056420 2019-09-12
WO 2018/170467 PCT/US2018/022989
three to two-thousand-six-hundred-and-sixty-six Pascals), and "Remove contents
from vacuum
chamber" 1806. During the placing step 1802, molten contents may preferably be
at a
temperature of ninety degrees to one-hundred twenty-five degrees Fahrenheit
(approximately
thirty-two and eleven-fiftieths degrees to fifty-one and two-thirds degrees
Celsius), and may be
more preferably at a temperature of one-hundred and five degrees to one-
hundred and twenty
degrees Fahrenheit (approximately forty and fifty-five-hundredths degrees to
forty-eight and
eighty-eight-hundredths degrees Celsius). During the decreasing step 1804,
atmospheric
pressure in the vacuum chamber may typically be decreased to one to twenty
Torr
(approximately one-hundred-thirty-three to two-thousand-six-hundred-and-sixty-
six Pascals),
more preferably one to five Torr (approximately one-hundred-thirty-three to
six-hundred-and-
sixty-six Pascals), more preferably two to four Torr (approximately two-
hundred-sixty-six to
five-hundred-thirty-three Pascals), and more preferably two-and-a-half to
three Torr
(approximately three-hundred-thirty-three to four-hundred Pascals).
[00172] While it is known that room temperature (i.e., approximately twenty-
one
degrees Celsius) water may boil at approximately eighteen Torr (approximately
two-thousand-
four-hundred Pascals) and that other undesirable compounds in chocolate
typically have a vapor
pressure greater than water, and one would assume at these levels the water
and undesirable
compounds would be removed, the desired flavor profile and viscosity produced
by the present
method may not achieved until the pressure is decreased below fifteen Torr
(approximately two-
thousand Pascals), and more preferably below five Torr (approximately six-
hundred-sixty-six
Pascals). If the vacuum pressure is less than one Torr (approximately one-
hundred-thirty-three
Pascals), the majority of the desirable flavors may be removed from the
chocolate. In some
implementations, processing chocolate in such a manner may release bound cocoa
butter and/or
help develop flavor. Further, in some implementation, contents 45 may be
agitated to further
promote flavor development.
[00173] Vacuum method 1800 may also decrease the viscosity of chocolate by
removing micro air bubbles suspended in the chocolate. Air bubbles in
chocolate may typically
be encapsulated in a layer of cacao butter due to the nonpolar characteristics
of air and cacao
butter. Removing micro air bubbles may typically release the cacao butter,
typically resulting in
decrease in the overall viscosity. Micro air bubbles in chocolate typically
pop at twenty to one
hundred Torr (approximately two-thousand-six-hundred-sixty-six to one-hundred-
thirty-three
Pascals), depending on their size and the particular recipe.
36
CA 03056420 2019-09-12
WO 2018/170467 PCT/US2018/022989
[00174] Further, vacuum method 1800 may be added to by vibrating and/or mixing
contents 45 during the evacuating process, resulting in rapid migration of air
bubbles, gaseous
water, and/or other acids. Unlike traditional conching methods, the present
vacuum method 1800
prevents further oxidation during the conching process, enabling a comparable
chocolate flavor
profile to be achieved in minutes instead of days (or longer).
[00175] A conche-free system utilizing vacuum method 1800 typically may
include
the following components: a vacuum chamber (not shown), a vacuum pump (not
shown), and/or
a vacuum pressure indicator (not shown). Melted contents 45 may be placed
directly into the
vacuum chamber or may be placed into a bowl or similar support prior and then
placed in to the
vacuum chamber. The vacuum may then be applied, and once the chamber reaches
the desired
pressure, the pressure may return to atmospheric pressure and the chocolate
may be removed.
[00176] In some implementations of the present novel technology, storing
method
1600, dispensing method 1700, and/or vacuum method 1800 may be performed
serially and/or
cyclically. For example, unconched chocolate may be shipped to a supplier, who
may then
initially process contents 45 and store contents 45 in a container (e.g.,
container 10, twist-type
container 150, press-type container 200, bulk container 220, and/or the like)
using storing
method 1600. The container may then be sent to a refiner who performs
dispensing method 1700
and then vacuum method 1800 to refine contents 45 to desired profile(s).
Contents may then be
stored using storing method 1600 and then shipped to a distributor and/or
customers directly.
Customers may then dispense contents 45 using dispensing method 1700. In other
implementations, all steps of methods 1600, 1700, and 1800 may be performed by
a single
individual (e.g., a customer, supplier, and/or the like). In still other
implementations, some steps
of methods 1600, 1700, and/or 1800 may be omitted (e.g., storing step 1608 may
be omitted and
disengaging step 1702 may be immediately performed), and the aggregate process
may remain
functional.
[00177] In some further implementations of the present novel technology,
further
pressure member(s) 315 (e.g., as might be used with or in place of bladder,
pump, pressure
member, torsion member, rod, lid spring, and the like) that may be used to
apply typically
constant force against a container of contents. In one implementation, a
spring steel member may
be attached to a springs, which are in turn slidably attached to a track with
loaded springs. This is
in turn attached to a rigid and/or semi-rigid wall. Thus, as the content
container depletes, the
springs may press the track attachments upwards, pressing the spring steel
against the wall and
37
CA 03056420 2019-09-12
WO 2018/170467 PCT/US2018/022989
into the container, while maintaining a typically consistent force profile
against both, and
allowing contents to continue to be expelled at a relatively constant rate
from a dispenser.
[00178] One of the challenges may be to design a pressure member 315 that is
sufficiently easy for a user to load and unload the pouch of contents. For
example, but not by
limitation, ideally the user may load the contents with one hand and set the
pressure member 315
with the other hand. Another challenge may be the space constraint of the
exterior container 290.
For example, the thickness of the base of the container (e.g., press-type
container 190), not
taking into account the valve may be approximately three inches (approximately
seven and sixty-
two-hundredths centimeters). Further, the valve may be, for example,
approximately one-and-
one-half inches (approximately three and eighty-one-hundredths centimeters)
from front to back.
If the pressure member 315 is attached to a fixed plate, then the stroke may
typically be at least
about four-and-one-half inches (approximately eleven and forty-three-
hundredths centimeters)
and still have compression at the end of the stroke to insure that the
contents are still flowing.
[00179] Another such implementation typically may include pull handle, support
plate,
contact plate, extension springs, spring steel, and/or pivots. The contact
plate typically may be a
curved plate that would press against the contents pouch (e.g., press-type
container 190). In some
implementations, it typically may be heated. In this implementation, a person
typically may pull
up on the pull handle. This typically may extend two extension springs,
straightening out the
spring steel plate. When the spring steel plate is straightened, it may
typically draw the contact
plate inward. There typically may be two pivot points that allow the spring
steel to straighten,
although more or less may be used as desired. In a loaded state, the above
implementation may
typically be ready to apply force to the content container, while the springs
are at or near full
extension.
[00180] In some implementations, the clearance of the dispenser typically may
be
taken into account. Typically, a content container may completely seat inside
and at the bottom
of a dispenser unit, with the content container pushed forward so that the
container dispenser is
protruding through the exterior housing. Container dispenser typically may not
be ready to
operate until actuated by a user, a tap, and/or other mechanism. In some
implementations, the
handle may be pulled upward with one hand, the container being removed with
the other hand.
The opposite set of steps typically may be used to remove the content
container and to load the
pressure member 315.
38
CA 03056420 2019-09-12
WO 2018/170467 PCT/US2018/022989
[00181] In further implementations, there may be room to store an additional
content
container within the housing volume. In one such implementation, a dispenser
unit may have a
diameter of approximately nine inches (approximately twenty-two and eighty-six-
hundredths
centimeters) and outer dimensions between the legs of approximately six inches
(approximately
fifteen and twenty-four-hundredths centimeters). However, a dispenser unit
may, of course, be
sized and/or constructed as desired.
[00182] In additional implementations, when the spring steel bends and
straightens,
the contact plate may tend to move vertically because only the top pivot
slides. In some
implementations, slots in the contact plate may be used to help keep the
contact plate at a
relatively constant height.
[00183] In yet another implementation, instead of simply storing an additional
content
container, a dispenser unit may have two or more functional exterior
dispensers within the same
dispenser unit, for example, disposed in a back-to-back orientation. In some
implementations,
dimensions may be modified to accommodate these orientations. Further, in some
implementations, the two pressure members 315 may, slide in order to get the
two content
containers to properly and/or easily fit and/or extend through the exterior
container. In some
other implementations, where two or more exterior dispensers may be desired,
the dispenser unit
may be mounted on a turn table such that when one content container is empty,
the top of the
dispenser unit may be rotated (by turning the turn table) to expose the other
exterior dispenser(s).
[00184] Additionally, in another implantation of a pressure member, a user may
insert
his or her fingers through the loop and push down on a handle. This in turn
may urge a pin,
typically connected to the end of a rod, against the bottom of a spring steel
loop.
[00185] As with above, clearance may be taken into account for container
dispenser(s). Containers of contents typically may be seated at the bottom of
the dispenser unit,
with the container of contents pushed forward such that the container
dispenser passes through
the exterior container and protrudes from the dispenser unit for use. Further,
additional room
within the exterior container that may be used to store an additional
container of contents may
also be provided. For example, a dispenser may have a nine-inch (approximately
twenty-two and
eighty-six-hundredths centimeters) diameter and outer dimensions of the legs
of six inches
(approximately fifteen and twenty-four-hundredths centimeters). These
dimensions may, of
course, be modified as desired. Similar, this implementation may be used for
with multiple
39
CA 03056420 2019-09-12
WO 2018/170467 PCT/US2018/022989
dispenser units including two or more exterior dispensers, pressure members,
and/or containers
of contents.
[00186] In some implementations, pressure member(s) may have a full stroke of
approximately four-and-one-half inches (approximately eleven and forty-three-
hundredths
centimeters) and apply about twenty pounds (approximately nine kilograms, one-
hundred-ninety-
six Newtons) of force at the end of the stroke. This may place the loop in a
deflective state,
which may be undesirable in some use cases. In some other implementations,
these strokes may
be modified to apply more or less force throughout a stroke, such as by using
energy in a spring,
spring steel, bladder, and/or the like. In some further implementations, the
pressure member(s)
typically may be removable, allowing for simplified cleaning of the exterior
container and
associated components.
[00187] In yet another implementation, a pressure member may typically include
handle, pivots, springs, and/or contact plate. Typically, there may be sheet
metal at the bottom of
this implementation's pressure member that has been folded. This extra
material may have
horizontal slots across its base, these slots purpose being to help prevent
the front end of the
contact plate from lifting upwards. In this implementation, one may load the
mechanism by
pulling on handle.
[00188] When the springs may be repositioned onto the front half of the
mechanism in
this implementation, the bottom end of the spring may pull up on the linkages,
which may in turn
drive the contact plate outward. The top of the spring may pull from the top
of the contact plate
downward and outward. In some implementations, if a wear resistant plastic
(including but not
limited to ultra-high-molecular-weight polyethylene (UHMWPE, UHMW),
polyoxymethyne
(POM), or the like) is placed at the base of the contact plate, the mechanism
typically may slide
without the need of a slot.
[00189] In another implementation, the direction of the linkages may be
reversed. In
this implementation, instead of a user pulling up on a handle to load the
mechanism, the
mechanism may be loaded by pushing down on the handle. In some implementation,
a locking
mechanism for the handle may also be included. Typically, when the handle is
fully pushed
down, the user may turn the handle ninety degrees to lock the mechanism. In
some
implementations, the user may push down slightly and rotate the handle ninety
degrees to
disengage and unlock the locking mechanism.
CA 03056420 2019-09-12
WO 2018/170467 PCT/US2018/022989
[00190] In one implementation of the pressure member, the beginning of a
displacement of about one-and-one-half inches (approximately three and eighty-
one-hundredths
centimeters) and may result in a force on each spring of about twenty-five and
three-tenths
pounds (approximately ten and one-half kilograms). These specifications may be
modified as
desired to achieve alternative displacements and/or forces. Similarly, at
approximately half-way
through a pressure member's travel, the force on each spring at this point,
for example, may be
about sixteen and eight-tenths pounds (approximately seven-and-six-tenths
kilograms).
Additionally, at the end of the travel, the force at this point may be, for
example, approximately
eighteen and nine-tenths pounds (approximately eight-and-a-half kilograms) per
spring. In some
implementations, the travel of the handle and the springs may, for example, be
close to vertical.
The force needed to be exerted on the handle may be, for example, about fifty
pounds
(approximately twenty-two-and-two-thirds kilograms) (which may also be the
load needed at the
start of the compression).
[00191] Further, in another embodiment of medium dispenser unit 180, as
depicted in
FIGs. 19A-19F, typically may include heating element 115, heating controller
120, external
exterior housing 290, lever 295, exterior dispenser 300, stand members 310,
pressure member
315, tapped container 320, reserve container 325, heating element 330, power
source 340, lid
345, lid seal 350, separating wall 420, bottom wall 425, pump 430, pneumatic
valve(s) 435,
and/or pneumatic line(s) 440.
[00192] Medium dispenser unit 180 may typically be configured with exterior
housing
290 resting and/or affixed to stand members 310 so as to typically reside
several inches (or
centimeters) above a surface; lid 345 attached to the top of housing 290 to
create an fluid-tight
seal using lid seal 350; and with lever 295 and exterior dispenser 300 mounted
to the outside of
exterior housing 290.
[00193] Tapped container 320 may be placed inside exterior housing 290 and
positioned such that tapped container 320 has a dispenser (e.g., press-type
dispenser 200) and/or
an outlet (e.g., press-type dispenser outlet 215) positioned with exterior
dispenser 300. Lever 295
may typically be configured to activate one or more dispenser mechanisms
(e.g., dispenser
button 205, twist closure 170, etc.) and dispense melted contents 45 from
tapped container 320
through exterior dispenser 300. Pressure member 315 typically may be a
pneumatic bladder
(such as an air bladder), which is filled by pump 430 through pneumatic
valve(s) 435 and/or
pneumatic lines(s) 440. As bladder 315 fills, thus increasing in side, it
typically may exert lateral
41
CA 03056420 2019-09-12
WO 2018/170467 PCT/US2018/022989
pressure on tapped container 320, providing positive pressure to help urge
tapped container 320's
contents 45 when lever 295 is actuated, allowing melted contents 45 of tapped
container 320 to
flow through exterior dispenser 300. Heating element 115 may be exposed and/or
hidden within
exterior housing 290 and typically may be in electric communication with
heating controller 115
and/or power source 340 (e.g., a battery, generator, household electrical
socket, etc.). Heating
element 115 typically may include a temperature sensing member (e.g.,
thermocouple,
thermometer, heat flux sensor, thermistor, and/or the like) and/or a heating
member (e.g.,
resistive coil/wire using Joule heating, heat pump, heat exchangers, Peltier
effect devices, and/or
the like). In some implementations, heating element 115 may be one or more
heating strips
attached to exterior housing 290 and/or bottom wall 425, allowing thermal
energy to radiate
through unit 180, housing 290, container(s) (e.g., tapped container 320,
reserve container 325,
etc.), and/or contents 45. A fluid (e.g., water, oil, air, etc.) may then be
circulated around and/or
by heating element 115 within the confines of exterior housing 290, providing
thermal energy
sufficient to melt the contents 45 of the tapped container 320 and/or a
reserve container 325. In
some implementations, still and/or stagnant heated fluid (e.g., air), such as
might result from
heating housing 290 using heating strips 115, may provide sufficient thermal
energy to melt
contents 45 and allow pressure member 315 to urge contents 45 out of tapped
container 320 and
exterior dispenser 300.
[00194] In some implementations, reserve container 325 also may reside in
external
housing 290 and be maintained in a similarly liquid state as tapped container
320. Once tapped
container 320 expels most or all of its contents 45, a user may open lid 345;
depressurize
pressure member 315 by deactivating pump 430, actuating pneumatic valve 435,
and/or
disconnecting pneumatic line(s) 440; and then remove the spent tapped
container 320. In some
other implementations, pump 430 may reverse inflow and outflows to remove
fluid from
pressure member 315 via pneumatic hose(s) 440. The user may then move and
insert reserve
container 325 into the tapping position that tapped container 320 was in;
repressurizing pressure
member 315 (e.g., by turning pump 430 back on, reversing pump 430
outflow/inflows, actuating
pneumatic valve 435 back to original position, reconnecting pneumatic line(s)
440, and/or the
like); and reattaching lid 345. A new reserve container 325 may be placed into
the now void area
if a user wishes, and a lack of a new reserve container 325 may act as an
inventory reminder to
purchase new content containers for the dispensing system.
42
CA 03056420 2019-09-12
WO 2018/170467 PCT/US2018/022989
[00195] Pressure member 315 may be one or more pneumatic bladders, spring-
loaded,
and/or similar elements. A fluid typically may be pumped into a variably sized
containment
bladder 315, which may then exert force upon a container (e.g., press-type
container 190) of
contents 45 (e.g., the container may be tapped container 320, reserve
container 325, twist-type
container 150, press-type container 200, interior content container 230,
and/or the like). As
contents 45 may be dispensed from a dispenser unit (e.g., small dispenser unit
145, medium
dispenser unit 180, large dispenser unit 185, bulk dispenser unit 245, and/or
the like), bladder
315 may then increase in volume to continue exerting pressure on the exterior
of the container
190. A pneumatic pump 430 typically may be used to pressurize bladder 315,
such as a
centrifugal-type, diaphragm-type, plunger-type, piston-type, gear-type, roller-
type, submersible-
type, rotary vane-type, peristaltic-type, impeller-type, metering-type, and/or
any other type of
pneumatic pump 430, although a simple diaphragm-type pump 430 (e.g., an
aquarium air pump
430) may be sufficient to pressurize bladder 315 and exert force sufficient to
expel contents 45.
Such a diaphragm-type pump 430 may natively (i.e., without metering,
controllers, and/or the
like) pressurize bladder 315, for example, to about one PSI, which may then
translate to, for
example, about fifty or sixty PSI over the bladder 315's surface area.
However, any pump 430
output and/or type may be selected to achieve desired pressure characteristics
and output volume.
[00196] In some implementations, the bladder pressure member 315 may be
pressurized manually (e.g., upon switching on or plugging in a pump 430,
expelling gas into the
bladder 315 either directly or indirectly, etc.) and/or automatically (e.g., a
pneumatic pump 430
may turn on when output from a dispenser (e.g., small dispenser unit 145,
medium dispenser unit
180, large dispenser unit 185, bulk dispenser unit 245, and/or the like)
decreases, a pressure pad
registers insufficient force, etc.), and/or the like. Further, in some
implementations, the bladder-
type pressure member 315 may be directly connected to, and/or integrated with,
pump 430.
However, in other implementations, the bladder-type pressure member 315 may be
indirectly
connected by pneumatic tubing 440, valves 435, and/or other
controlling/metering elements.
Further, in some implementations, pump 430 (and/or alternative pneumatic
source) may continue
to provide sufficient pressurization when a leak in the pressure member 315
pneumatic system
exists, with low pneumatic output.
[00197] In yet other implementations, bladder-type pressure member 315 with an
automatic and/or manual valve 435 may be used to meter pressure for
pressurization and/or
depressurization. For example, after opening a dispenser unit 180 (e.g., by
removing lid 345
43
CA 03056420 2019-09-12
WO 2018/170467 PCT/US2018/022989
from medium dispenser unit 180, large dispenser unit 185, and/or the like)
and/or before
disconnecting a container (e.g., twist-type container 150, press-type
container 200, bulk
container 220, and/or the like) of contents 45, valve 435 may be operated to
release and/or
maintain fluid within the pneumatic bladder 315. Thus, pneumatic bladder 315
may be relieved
of pressure to allow a user to remove a container from a dispenser 180 and/or
reengage a
pneumatic source (e.g., pump 430) to pressurize the bladder 315. In some
implementations, the
pneumatic valve(s) 435 may be automated to pressurize and/or depressurize upon
certain
conditions. For example, upon opening lid 345 or removing power source 340
from a dispenser
180 and/or pneumatic pump 430, the bladder 315 may automatically depressurize
(allowing
maintenance on the dispenser) and then repressurize when lid 345 is reattached
and/or when the
pump 430 is reconnected to power source 340. In other examples, a stretch
sensor connected to
bladder 315 may cause bladder 315 to depressurize when the bladder 315 is
beyond a certain size
threshold; a pressure sensor located adjacent to a container 190, when sensing
insufficient
pressure being exerting on the container 190, may depressurize the bladder 315
and/or lower the
output of a controllable pneumatic pump 430; and/or a pressure sensor may send
a signal to
increase the output of a controllable pneumatic pump 430.
[00198] In some implementations, an identifier system may be used to further
calibrate
dispenser units (e.g., small dispenser unit 145, medium dispenser unit 180,
large dispenser unit
185, bulk dispenser unit 245, and/or the like) to a desired temperature and/or
pressure for
different contents 45. An identifier system typically may include one or more
identifiers, one or
more user interfaces, and/or one or more interrogation devices. For example,
dispenser unit 180
may include a touchpad, touchscreen, and/or like user interface for entering
an identifier, such as
a contents 45 code (e.g., binary, hexadecimal, decimal, alphabetical,
alphanumerical, and/or the
like). Upon entry and/or confirmation, unit 180 may retrieve temperature
and/or pressure
parameters and configure unit 180 accordingly. Some implementations may
utilize passive
and/or active interrogation mechanism to retrieve identifier(s). For example,
a container (e.g.,
press-type container 190) may include one or more embedded identifiers (e.g.,
barcodes, QR
codes, active and/or passive radio-frequency identification (RFID) tags,
and/or the like.
Likewise, unit 180 may include one or more interrogation devices, such as code
scanners, tag
readers, and/or the like. Upon interrogation of identifier(s) by interrogation
device(s), unit 180
may receive and configure parameters of unit 180 accordingly for specific
contents 45. In some
further implementations, these identifiers may be used to enable monitoring of
approved and/or
unapproved counterfeit content 45 containers. For example, if unit cannot read
an identifier, or
44
CA 03056420 2019-09-12
WO 2018/170467 PCT/US2018/022989
the parsed identifier does not meet predetermined parameters, unit 180 may not
operate properly
and/or at all.
[00199] Additionally, contents 45 of the present novel technology may be
characterized as composite materials with a fatty, or hydrophobic, matrix
suspending partially
and/or fully emulsified hydrophilic components. In the case of chocolate,
cacao butter may
provide a matrix, which typically may be above twenty percent by weight, which
suspends cacao
bean solids and ground sugar crystals. Natural emulsifiers that may be
released during the
grinding process, such as cacao lecithin, help to provide the amphipathic
properties for
stabilizing the hydrophilic particles in the hydrophobic matrix and may also
prevent clumping.
Additional emulsifying agents, such as soy lecithin, may often be added to
chocolate to further
reduce the composite surface tension resulting in a decreased viscosity.
[00200] Fatty matrix composites, especially composites containing saturated
and/or
substantially saturated fatty acids may often be characterized as solids at
room temperature with
a relatively low thermal conductivity and narrow liquid window before
decomposing at elevated
temperatures. Chocolate, for example, typically may have a relatively narrow
liquid window
with melting points ranging from eighty degrees to ninety-six degrees
Fahrenheit (approximately
twenty-six and two-thirds degrees to thirty-five and fifty-five-hundredths
degrees Celsius)
depending on crystal structure, and a thermal degradation taking place at
temperatures above
one-hundred and twenty degrees Fahrenheit (approximately forty-eight and
eighty-eight-
hundredths degrees Celsius). Chocolates narrow liquid window and low thermal
conductivity
typically may require long, gentle melting cycles to preserve flavor and
texture.
[00201] Processing methods for contents 45 present novel technology typically
may
process molten chocolate under vacuum. Low or rough vacuum levels are
typically between
twenty-five and seven-hundred and sixty TOIT (atmospheric pressure)
(approximately three-
thousand-thirty-three to one-hundred-one-thousand three-hundred-twenty-five
Pascals). This
pressure range typically may be characterized by a very short molecular mean
free path, which
typically may be approximately sixty-six nanometers to one-and-three-quarter
micrometers, and
which typically may result in a high level of molecular interaction. Medium
vacuums levels
typically may be between one to twenty-five Torr (approximately one-hundred-
thirty-three to
three-thousand-thirty-three Pascals). This medium pressure range transitions
through a relatively
broad range of molecular mean free paths, which may typically be approximately
one-and-three-
quarter micrometers to ten centimeters, and which typically may correlate to
rapidly decreasing
CA 03056420 2019-09-12
WO 2018/170467 PCT/US2018/022989
molecular interactions as the pressure decreases through this range. In some
implementations,
this typically may be observed in a plasma discharge transitioning from an arc
at twenty-five
TOIT (approximately three-thousand-thirty-three Pascals) that may then rapidly
delocalize to a
diffuse plasma under one Torr (approximately one-hundred-thirty-three
Pascals). At the lowest
point of this medium range, gas molecules typically may be more likely to hit
the walls of a
relatively small vacuum chamber than interact with each other.
[00202] Processing methods typically may manipulate the atmospheric pressure
to
consistently remove trapped air bubbles and develop the flavor of contents 45
prior to sealing in
a container (e.g., press-type container 190). Contents 45 typically may be
preferably maintained
in a liquid state during processing method 450 to enable efficient migration
of trapped gases.
During the first stage of vacuum processing, trapped air bubbles expand in
size enabling them to
rise to the surface of the material. This typically may be observed by the
rapid expansion of
contents 45 volume in the vacuum chamber.
[00203] At approximately seventy-five to twenty-five TOIT (approximately nine-
thousand-nine-hundred-ninety-nine to three-thousand-thirty-three Pascals)
(depending on
temperature, viscosity, and degree of agitation), the surface tension of the
expanding bubbles in
contents 45 typically may be unable to contain the gases, resulting in a rapid
rupturing of the
evolving bubbles and a substantial release of the trapped air bubbles. This
first stage may
typically also be characterized by decrease in contents 45's viscosity
resulting from the release of
bound emulsifiers and fatty matrix components previously encasing the air
bubbles.
[00204] During the second stage of processing method, at pressure typically
under
twenty-five TOIT (approximately three-thousand-thirty-three Pascals), some of
the molecules in
the content begin to rapidly evaporate resulting in a reproducible evolution
of content 45's flavor
profile. Once the desired pressure is reached, contents 45 may be returned to
atmospheric
pressure and packaged in a container (e.g., press-type container 190).
[00205] Further, if the pressure is decreased below the desired
pressure (i.e., typically
below one Torr (approximately one-hundred-thirty-three Pascals)), the third
stage of processing
method may be reached. Typically, during this stage, contents 45's flavor
profile typically may
begin to degrade as desirable components typically may be removed from
contents 45, resulting
in a bland and/or undesirable flavor. For chocolate, the third stage typically
may occur at
pressures less than one Torr (approximately one-hundred-thirty-three Pascals),
significantly
higher than typical vacuum levels used for freeze drying and/or vacuum-
processing of food. In
46
CA 03056420 2019-09-12
WO 2018/170467 PCT/US2018/022989
some implementations, while this may create undesirable chocolate due to
releasing desirable
elements through outgassing on contents 45, collection of these desirable
elements for further
processing, concentration, and/or distilling may result in alternative
products (e.g., candles,
aromatics, and/or the like) that may contain these desired elements.
[00206] In one example of processing method, a sample chocolate in its liquid
state
typically may be heated to approximately one-hundred and fifteen degrees
Fahrenheit (forty-six
and eleven-hundredths degrees Celsius), removed from the heat source, placed
in a vacuum
chamber, and evacuated at a rate of one cubic foot per minute (approximately
one and sixty-nine
hundredths cubic meters per hour) of pumping capacity per cubic foot of vacuum
chamber until a
pressure of approximately five Torr (approximately six-hundred-sixty-six
Pascals) is reached.
During heating, loading, evacuation, and/or other stage, the vacuum chamber
and chocolate
typically may be vibrated, stirred, rotated and/or otherwise agitated using
any convenient
mechanism for agitation to help break the surface tension of the chocolate
bubbles released
during the first stage and to prevent contents 45 from overflowing in the
vacuum chamber.
Agitation during heating may also help reduce the thermal insulating
properties of the chocolate.
[00207] In a first exemplary embodiment, a content dispensing container (e.g.,
twist-
type container 150, press-type container 190, and/or the like) includes a
deformable fluid-tight
container shell defining an internal volume and separating the internal volume
from an external
environment; a semi-solid content contained within the internal volume; a
valve stem
operationally connected to and disposed at least partially through the
deformable container shell;
and a valve disposed in the external environment and operationally connected
to the valve stem.
Further, the semi-solid content may be a hydrophobic matrix with at least
partially emulsified
hydrophilic components suspended therein; the container shell may be
substantially fluid-tight;
the valve may have at least one open state and a closed state; the valve may
be actuated between
the at least one open state and the closed state; the valve may be self-
cleaning; the internal
volume may be in fluidic communication with the external environment during
the at least one
open state; the internal volume content cannot fluidically communicate with
the external
environment during the closed state; and the content may remain moisture-
stable while the valve
is in the closed state.
[00208] In some further implementations of the first exemplary embodiment, the
content may contain less than three percent water; the content may be solid at
room temperature;
and/or the valve may be selected from the group comprising: a twist-type
valve, a press-type
47
CA 03056420 2019-09-12
WO 2018/170467 PCT/US2018/022989
valve, an anti-drain valve, a bulk dispenser, an exterior dispenser, and a
ball valve. Additionally,
the semi-solid content may melt into a viscous fluid upon heating; the matrix
may be cacao
butter and the at least partially emulsified hydrophilic components may be
cacao bean solids and
ground sugar crystals; the content may be solid at room temperature; and/or
the semi-solid
content may be selected from the group consisting of chocolate, cheese,
cosmetic products, and
combinations thereof
[00209] In a second exemplary embodiment, a content dispensing apparatus may
be
provided, typically including a housing defining a first volume; a pressure
member operationally
connected to the inner wall, where the pressure member is actuatable to move
into the first
volume; an aperture formed through the housing for fluidic communication with
the first
volume; an actuator operationally connected to the pressure member; a heater
connected in
thermal communication with the first volume; and a first deformable pouch
positioned in the first
volume. The first deformable pouch may further include a fluid-tight
enclosure, dispensable
content substantially filling the fluid-tight enclosure, a fluidic conduit
extending through the
fluid-tight enclosure, and a fluidic valve operationally connected to the
fluidic conduit and
positioned without the fluid-tight enclosure. Additionally, the fluidic
conduit typically may
extend through the aperture; the fluidic valve may be positioned without the
first volume;
energization of the actuator may urge the pressure member against the first
deformable pouch;
and, when the actuator is energized, actuation of the valve may allow
chocolate to flow from the
first deformable pouch.
[00210] In some other implementations of the second exemplary embodiment, the
apparatus may further include an inner wall positioned in the housing and
bifurcating the first
volume into separate second and third volumes. In other implementations,
apparatus may also
include a cover member 345 operationally connected to the housing, where
engagement of the
cover member 345 with the housing may substantially isolate the first volume
from an outside
environment; where engagement of the cover member 345 creates a substantially
pressure-tight
seal defining a pressure vessel; and where disengagement of the cover member
345 from the
housing allows deformable pouches to be moved into and out of the first
volumes
[00211] Further, in still another implementation of the second exemplary
embodiment,
the pressure member may be a pressure vessel and the actuator may be a pump in
fluidic
communication with the pressure vessel and/or the pressure member may be an
inflatable bag
and the actuator may be a pump in fluidic communication with the inflatable
bag
48
CA 03056420 2019-09-12
WO 2018/170467 PCT/US2018/022989
[00212] In exemplary method embodiment, as depicted in FIGs. 20A-20C, a method
for treating chocolate typically may include the steps of a) placing a
quantity of chocolate in a
pressure-controllable environment 2005, b) heating the quantity of chocolate
to a temperature of
about 115 degrees Fahrenheit (approximately forty-six and eleven-hundredths
degrees Celsius)
2010, c) decreasing the pressure of the pressure-controllable environment to
about twenty-five
TOIT (approximately three-thousand-thirty-three Pascals) 2015, d) holding the
pressure of the
pressure-controllable environment at about twenty-five Torr (approximately
three-thousand-
thirty-three Pascals) for a first predetermined period of time 2020, e)
decreasing the pressure of
the pressure-controllable environment to about five Torr (approximately six-
hundred-sixty-six
Pascals) 2025; and f) holding the pressure of the pressure-controllable
environment at about five
TOIT (approximately six-hundred-sixty-six Pascals) for a second predetermined
period of time
2030. In some other aspects, the method may also include, after b) and before
c), ceasing heating
the quantity of chocolate 2035; after f) increasing the pressure of the
pressure-controllable
environment to about seven-hundred and sixty Torr (one-hundred-one-thousand
three-hundred-
twenty-five Pascals) 2065; placing the quantity of chocolate into a pressure-
tight container and
evacuating substantially all air from the pressure-tight container 2070;
and/or heating the
pressure-tight container to soften the chocolate to a substantially liquid
state, squeezing the
pressure tight container, and extruding chocolate from the pressure-tight
container 2075. Further,
in some implementations, step c) may occur at a rate of about one-hundred and
fifty Torr
(approximately nineteen-thousand-nine-hundred-ninety-eight Pascals) per minute
2040, step e)
may occur at a rate of about four TOIT (approximately five-hundred-thirty-
three Pascals) per
minute 2045, step b) may occur at an average rate of about two degrees
Fahrenheit
(approximately one and eleven-hundredths degrees Celsius) per minute 2050,
and/or the first
predetermined period of time may be ten seconds and the second predetermined
period of time
may be one minute 2055.
[00213] Another example process embodiment may include the steps of heating a
quantity of chocolate to a temperature of about forty-six degrees Celsius to
yield a quantity of
heated chocolate; placing the quantity of heated chocolate in a pressure-
controllable
environment; agitating the quantity of heated chocolate; decreasing the
pressure within the
pressure-controllable environment to about twenty-five Torr (approximately
three-thousand-
thirty-three Pascals); holding the pressure within the pressure-controllable
environment at about
twenty-five TOIT (approximately three-thousand-thirty-three Pascals) for a
first predetermined
period of time; decreasing the pressure within the pressure-controllable
environment to about
49
CA 03056420 2019-09-12
WO 2018/170467 PCT/US2018/022989
five to fifteen Torr (approximately six-hundred-sixty-six to two-thousand
Pascals); and holding
the pressure within the pressure-controllable environment at about five to
fifteen TOIT
(approximately six-hundred-sixty-six to two-thousand Pascals) Torr for a
second predetermined
period of time to remove acetic acid from the quantity of chocolate; and where
the quantity of
chocolate consists of an admixture of cacao, cocao butter, and sugar.
[00214] In further implementations, steps may include ceasing heating the
quantity of
chocolate, where decreasing pressure to the first pressure range (about twenty-
five Torr) occurs
at an average rate of about one-hundred-and-fifty Torr per minute, where
decreasing to the
second pressure range (about five to fifteen Torr) occurs at an average rate
of about four TOIT per
minute; where heating the quantity of chocolate occurs at a rate of about one
degrees Celsius per
minute, where the first predetermined period of time is about ten seconds and
wherein the second
predetermined period of time is about one minute, increasing the pressure of
the pressure-
controllable environment to about seven-hundred and sixty TOIT (one-hundred-
one-thousand
three-hundred-twenty-five Pascals), placing the quantity of chocolate into a
pressure-tight
flexible container, evacuating substantially all air from the pressure-tight
flexible container,
heating the quantity of chocolate, squeezing the pressure tight container,
and/or extruding
chocolate from the pressure-tight container.
[00215] In yet another example, a steps may include placing a quantity of
heated
liquid chocolate at a temperature between forty and fifty degrees Celsius (one-
hundred-and-four
to one-hundred-and-twenty-two degrees Fahrenheit) in a pressure-controlled
receptacle,
mechanically agitating the quantity of liquid chocolate, decreasing pressure
within the pressure-
controlled receptacle to two to fifteen Torr (about two-hundred-sixty-six to
two-thousand
Pascals), and holding the pressure of the pressure-controlled receptacle at
two to fifteen Torr
(about two-hundred-sixty-six to two-thousand Pascals) for a predetermined
period of time to
remove undesired chemical compounds, where the quantity of liquid chocolate
consists of cacao,
cacao butter, and sugar.
[00216] In further implementations, decreasing pressure may occur at an
average rate
of about eight TOIT (one-thousand-sixty-six Pascals) per minute; the undesired
chemical
compounds may include water, air (or particular subcomponents thereof),
carboxylic acids, fatty
acids, flavonoids, esters, terpenes, aromatics, amines, alcohols, aldehydes,
anhydrides, ketones,
lactones, thiols, or combinations thereof
CA 03056420 2019-09-12
WO 2018/170467 PCT/US2018/022989
[00217] Typically, the chocolate has been ground or otherwise processed to
have a
particle size distribution (PSD) substantially within (i.e., typically more
than 85%) the range of
five to fifty microns, more typically within ten to thirty microns, still more
typically within
twelve to twenty-five microns, and yet more typically within fifteen to twenty-
three microns,
thus increasing effective surface areas and decreasing bulk viscosity to
increase the efficiency of
vacuum treatment steps.
[00218] Typically, the majority of deaeration may occur at or above about
twenty Torr
(about two-thousand-six-hundred-sixty-six Pascals), and below about fifteen
TOIT (about two-
thousand Pascals) the physical properties of chocolate itself begin to change
such that offgasing
changes the chemical makeup of the chocolate (and accompanying flavor
profiles) itself. It
should be noted that flavors are an artifact of complex intermolecular
interactions, so some acid
may be desirable on certain types of cacao beans and chocolate. For example,
in a cacao bean
dominated by cacao flavonoids reducing to four Torr (approximately five-
hundred-thirty-three
Pascals) may be desirable to remove extraneous flavor notes, while a cacao
variety such as
Tanzanian cacao having fruit or berry notes may be complimented and enhanced
by acid and
thus only reduced to thirteen Torr (about one-thousand-seven-hundred-thirty-
three Pascals).
Further, substantially all flavors are rendered absent below about 1.2 Torr
(about one-hundred-
sixty Pascals).
[00219] Still another example method may include steps of heating a batch of
chocolate to a temperature sufficient to liquefy the batch of chocolate;
placing the batch of
chocolate in a pressure vessel; decreasing the pressure of the pressure vessel
to a first pressure
range of between twenty-five and seventy-five TOIT (about three-thousand-
thirty-three to ten-
thousand Pascals), where trapped gases are outgassed from the batch of
chocolate; holding the
pressure of the pressure vessel at the first pressure range for a first
predetermined period of time
to substantially outgas the batch of chocolate; decreasing the pressure of the
pressure vessel to a
second pressure range no lower than two Torr (about two-hundred-sixty-six
Pascals), where at
least some volatile flavor elements outgas from the batch of chocolate;
holding the pressure of
the pressure vessel in the second pressure range of between four and thirteen
Torr (about five-
hundred-thirty-three to one-thousand-seven-hundred-thirty-three Pascals) for a
second
predetermined period of time; and mechanically agitating the batch of
chocolate.
[00220] Further implementations include where the value of the second pressure
and
the second predetermined period of time define a flavor profile for the batch
of chocolate; where
51
CA 03056420 2019-09-12
WO 2018/170467 PCT/US2018/022989
the first predetermined period of time is about ten seconds and where the
second predetermined
period of time is about one minute; where the second pressure range is between
four and nine
TOIT (about five-hundred-thirty-three to one-thousand-two-hundred Pascals);
where
mechanically agitating the batch of chocolate occurs concurrently with holding
the pressure of
the pressure vessel at the first pressure range for a first predetermined
period of time to
substantially outgas the batch of chocolate; where mechanically agitating the
batch of chocolate
occurs concurrently with holding the pressure of the pressure vessel in the
second pressure range
for a second predetermined period of time; where decreasing the pressure to
the first pressure
range occurs at an average rate of about one-hundred-fifty Torr (about twenty-
thousand Pascals)
per minute; where decreasing the pressure to the second pressure range occurs
at an average rate
of about four Torr (about five-hundred-thirty-three Pascals) per minute; where
heating the batch
of chocolate occurs at a rate of about one degree Celsius per minute; where
heating the batch of
chocolate occurs at a rate of no more than a half degree Celsius per minute;
and where
temperature, second pressure range, and the second period of time defines one
or more flavor
profiles for the batch of chocolate.
[00221] Other implementations may include a variety of pressure ranges, such
as two
to thirteen Torr, two to twelve Ton, two to ten Torr, two to nine Torr, two to
eight Ton, four to
eleven Ton, four to nine Torr, six to nine Torr, and/or the like. Other
temperature ranges may
include thirty-five to forty-eight degrees Celsius, thirty-seven to forty-six
degrees Celsius, forty
to forty-three degrees Celsius, forty-one to forty-two, and/or the like.
Further, while the
predetermine periods of time may be about a minute, they may be increased (for
example to
three, five, ten minutes, etc.) or decreased (for example one, five, ten,
thirty seconds, etc.). In
some implementations, initial moisture range of chocolate may be between about
0.5 to 2% prior
to outgassing, more specifically about 0.5 to 2.0%, and more specifically
around 0.75 to 1.5%,
typically as determined by gravimetric evaporation under heated halogen
environment.
[00222] FIGs. 21A-21C depict yet another novel embodiment of the present novel
technology: connected container 2100. Connected container 2100 typically may
include
container seal 155, anchor 155, anti-drain dispenser 177, connected
location(s) 2105, container
guiding structure 2110, and/or aperture(s) 2115. Specifically, FIG. 21A
typically depicts
container 2100 from a side view; FIG. 21B typically depicts container 2100
from an elevated
perspective; and FIG. 21C typically depicts container 2100 from a top-down
perspective.
52
CA 03056420 2019-09-12
WO 2018/170467 PCT/US2018/022989
[00223] Container seal 155, anchor 175, and/or anti-drain dispenser 177
typically may
retain contents 45 within connected container 2100 as described elsewhere in
this disclosure.
Connected location(s) 2105 typically may be one or more areas and/or
structures connecting one
or more walls of connected container 2100 to one or more adjacent and/or
opposing walls of
connected container 2100, thereby connecting the two or more walls.
Connections 2105 typically
may be made mechanically via techniques known in the art (heat fusion,
adhesives, welds, and/or
the like), and connections typically may constrain at least one physical
dimensions of connected
container 2100. Connections 2105 typically may be discrete, as shown in FIGs.
21A and 21B,
but may also be nondiscrete and/or mixed. For example, logos and/or
information may be formed
with connections 2105, variable dimensions may be achieved (e.g., gradient
widths, etc.), and/or
the like. While contents 45 typically may tend to form a roughly spherical
and/or ovoid centroid
within a nonrigid vessel, connections 2105 typically may only allow expansion
of the vessel
(e.g., container 2100) to a desired extent. Thus, connected container 2105
typically may be
constrained to with a desired width, height, depth, and/or the like. These
constraints typically
may allow containers 2100 to fit within connected container dispenser 2200
(described below)
and/or allow the container 2100 to be more easily and/or consistently heated,
stored, extruded,
and/or the like. This constraint practice runs typically runs contrary to
existing packaging and/or
distribution methods and/or products, which seek to minimize materials used
and maximize
contents, while the present novel technology typically may increase material
usage in order to
achieve desired connected container 2100 properties. In some implementations,
for example as
depicted in FIGs. 21A-21C, container 2100 may be constructed of an
approximately six inch by
six inch (approximately fifteen and twenty-four-hundredths centimeters by
fifteen and twenty-
four-hundredths centimeters) sealed pouch having a quarter-arc along the front
of the container
2100, a curved lower wall directing pressure into dispenser 177, and a
plurality of connection
points 2105 constraining the filled width of container 2100 to approximately
one-and-one-fourth
inches (three and one-eighth centimeters) for uniform urging force from
extruding member 2225
(described below).
[00224] Container guiding structure 2110 typically may be integral to, and/or
connected to, container 2100, and typically may allow for guided insertion and
containment
within dispenser 2200 (described below). When loading container 2100 into
dispenser 2200, an
operator typically may route guiding structure 2110 around and/or through a
receiving and/or
guiding structure in dispenser 2200, for example dispenser guiding member 2230
(described
below). For example, structure 2110 may be a hollow tube that is inserted over
a dowel/rod as
53
CA 03056420 2019-09-12
WO 2018/170467 PCT/US2018/022989
member 2230. In other implementations, structure 2110 may be positively shaped
to slot into a
negatively shaped member 2230. In still further implementations, structure
2110 may be a flap
that is diverted to the side of a rigid and/or semirigid member 2230. And in
still further
implementations, a variety of other configurations may otherwise allow
structure 2110 to guide
and/or retain container 2100.
[00225] In some implementations, guiding structure 2110 may allow container
2100 to
better rest against pressure member(s), heating element(s), dispensing ports,
and/or the like. In
other implementations, guiding structure 2110 may allow for more consistent,
simple, and/or
safe loading and/or unloading of container 2100. In further implementations,
structure 2110 may
facilitate more consistent and/or reliable extrusion of contents 45 from
container 2100. Further,
in some implementations, aperture 2115 may function in combination with,
and/or discrete from,
structure 2110 to retain container 2100 in position. In still further
implementations, structure
2110 and/or aperture 2115 typically may be excluded.
[00226] FIGs. 22A-22D depict yet another embodiment of the present novel
technology including connected container 2100 and connected container
dispenser 2200.
Dispenser 2200 typically may include exterior housing 290, lever 295, exterior
dispenser 300,
power source 340, vertical support member 2210, base support member 2215,
extruder
connection member 2220, extruder member(s) 2225, dispenser guiding member
2230, bulkhead
2240, manual identifier receiver 2245, manual identifier 2250, identifier
system 2255, identifier
2257, data interface 2260, display receiver 2270, display 2275, display
information 2277, power
interlock female member 2280, power interlock male member 2285, and/or
interlocking base
member 2290.
[00227] As depicted in FIGs. 22A-22D, exterior housing 290 typically may form
the
outside wall of dispenser 2200 such that an interior cavity is created and
which may be sized to
receive one or more containers 2100. Exterior housing 290 typically may be
connected to, and/or
integrated with, vertical support member 2210, which in turn typically may be
connected to,
and/or integrated with, base support member 2215. Extruder connection member
2220 typically
may extend, or be pivotably formed, through housing 290 and connected on each
end: by lever
295 exterior to housing 290 at a first end 2222 and by extruder member 2225
interior to housing
290 at a second end 2223. Pivot axis 2224 extends through the center of
connection member
2220 (depicted left to right in Fig. 22B) and typically defines the pivot
point of lever 295 and
extruder member 2225. Pivot axis 2224 typically may be at exterior pivot point
of container 150
54
CA 03056420 2019-09-12
WO 2018/170467 PCT/US2018/022989
to urge along container 150's radius; however, in some implementations, pivot
axis may be
above or below this point.
[00228] Extruder member 2225 typically may be disposed alongside container
2100
within dispenser 2200, such that extruder member 2225 may pivot about extruder
connection
member 2220 and traverse across the surface of container 2100, exerting
pressure on contents 45
within container 2100. Bulkhead 2240 typically may be a rigid wall/plate
disposed opposite
extruder member 2225, which typically may be in contact and/or in close
proximity to container
2100. Manual identifier receiver 2245 typically may be a receiver (e.g., port,
threads, magnetic
element, and/or the like) that is capable of interfacing with manual
identifier 2250. Manual
identifier 2250 typically may identify contents 45 of the one or more
containers 2100 currently
loaded in dispenser 2200, as well as other desired information. Digital
identifier system 2255
typically may be an electronic controller and/or system that may interface
with digital identifier
2257 to perform a variety of functions (e.g., temperature control, pressure
regulation, inventory
management, and/or the like. Data interface 2260 typically may connect,
wirelessly and/or
physically, identifier system 2255 with other dispenser 2200 components (e.g.,
heating element
115, digital identifier 2257, display 2275, etc.).
[00229] External housing 290, vertical support member 2210, and/or base
support
member 2215 typically may be discrete components that may then be connected to
form
dispenser 2200, while in other implementations, some or all of these
components may be
integrated to form one or more single components. For example, external
housing 290, vertical
support member 2210, and/or base support member 2215 may be formed from a
single casting,
mold, sheet, printing, and/or otherwise singly integrated.
[00230] Extrusion of contents 45 from container 2100 in dispenser 2200
typically may
be accomplished by urging lever 295 by an operator, the lever 295 then in turn
being connected
to extruder member 2225 via extruder connection member 2220. Extruder
connection member
2220 typically may rotate perpendicular to the rotation of lever 295 and/or
extruder member
2225. Thus, pulling down on lever 295 similarly rotates extruder member 2225
about the axis of
connection member 2220. Once moved from the resting/zero position, extruder
member 2225
typically may then be in contact with container 2100, urging contents 45 from
container 2100 to
be extruded out of dispenser 177. Upon releasing and/or decreasing force
sufficient to rotate
lever 295, lever 295, connection member 2220, and/or extruder member 2225
typically may
return to a resting/zero position.
CA 03056420 2019-09-12
WO 2018/170467 PCT/US2018/022989
[00231] Extruder member 2225 may be configured in a variety of ways. The
simplest
configuration may, for example, be a direct one-to-one linkage of lever 295
and extruder member
2225 through extruder connection member 2220. Here, when lever 295 is pulled
from rest/zero
in an arc, extruder member 2225 likewise rotates through the same degrees of
the arc. Extruder
member 2225 typically moves in an arc from a resting position, along container
2100, and
toward exterior dispenser 300 as a final position. In some implementations,
extruder member
2225 may be a rolling cylinder (e.g., with an external diameter of
approximately half to one inch
or about one-and-one-quarter to two-and-a-half centimeters), but it may also
be a static cylinder,
irregularly shaped, an array of spheres, and/or any other configuration
sufficient to urge contents
45.
[00232] In some implementations, lever 295 and extruder member 2225 may be the
same length in some implementations (e.g., one foot), while in other
implementations each may
be sized for a desired audience (e.g., children, elders, etc.) and/or
environment (e.g., crowded
restaurant, open bar area, casino, etc.). Other implementations may use
indirect drive
mechanisms, gearing, electronically and/or pneumatically actuated assemblies,
servos, motors,
and/or any number of other configurations to cause an operator's selection to
translate into one
or more extruding members 2225 urging container 2100 and/or contents 45. For
example, pulling
lever 295 may urge a horizontally and/or vertically connected extruding member
2225 vertically,
horizontally, and/or diagonally across container 2100 while lever 295 itself
operates in an arc. In
some further implementations, lever 295 and/or connection member 2220 may be
substituted
and/or omitted. In one such example, dispenser 2200 may operate by actuating
an electrical
contact that in turn causes a servo to press against container 2100 and
thereby urge contents 45
from dispenser 2200.
[00233] In some implementations, lever 295 and/or extruder member 2225 travel
may
be used to gauge the current volume of contents 45 within loaded container
2100. For example,
lever 295 and/or extruder member 2225 may travel through fifteen percent of a
full arc stroke,
indicating that approximately fifteen percent of the contents 45 have been
extruded. In some
further implementations, an arc length reference may be integrated with
dispenser 2200, for
example on connection member 2220, which may allow an observer to determine
approximately
how far through the full stroke the lever 295 passes. In still further
implementations, this
reference indicator may temporarily and/or permanently remain at the stroke
length apex for
comparison purposes, and/or be integrated with one or more sensors to sense
and/or
56
CA 03056420 2019-09-12
WO 2018/170467 PCT/US2018/022989
communicate arc travel length, the reading which may then be communicated to a
controller
such as digital identifier system 2255 and/or any other system for tracking
and/or display
purposes. Thus, an operator may determine when a container 2100 is running
low, when
replacement containers 2100 need to be pulled from storage and/or ordered,
and/or to gauge
relative consumption/popularity amongst several dispensers 2200 (i.e., due to
location, contents
45, cost, and/or other factors).
[00234] In some implementations, tension may be placed upon lever 295,
extruder
connection member 2220, and/or extruder member 2225 such to retain and/or
return lever 295,
extruder connection member 2220, and/or extruder member 2225 in a resting/zero
position. For
example, one or more springs, cams, and/or like tension components may be
connected to one or
more points of dispenser 2200 components. Upon releasing and/or decreasing
force sufficient to
rotate lever 295 from a resting/zero position, lever 295, connection member
2220, and/or
extruder member 2225 may return to a resting/zero position with the aid of the
tension member.
In other implementations, one or more tension members may be used to maintain
extruder
member 2225 position (i.e., typically horizontal displacement) inside
dispenser 2220 while
extruder member 2225 urges contents 45.
[00235] Dispenser guiding member 2230 typically may act to guide and/or retain
placement of container 2100 in dispenser 2200. Further, guiding member 2230
typically may act
in conjunction with structure 2110. For example, guiding member 2230 may be a
dowel/rod
inserted into structure 2110. In other implementations, member 2230 may be a
negatively shaped
to receive a positively shaped structure 2110. In still other implementations,
member 2230 may
be a rigid and/or semirigid element that diverts structure 2110 to a side.
These are but some
implementations for member 2230, but other configurations may obviously be
used for guiding
and/or retaining container 2100. Further, member 2230 may allow container 2100
to better rest
against pressure member(s), heating element(s), dispensing ports, and/or the
like. In other
implementations, member 2230 may allow for more consistent, simple, and/or
safe loading
and/or unloading of container 2100. In yet further implementations, member
2230 may facilitate
more consistent and/or reliable extrusion of contents 45 from container 2100.
[00236] Bulkhead 2240 (also referred to as plate, separator, and/or separation
wall)
typically may be a rigid vertical wall separating a loaded container 2100
inside dispenser 2200
from other reserve containers 2100. In some implementations, bulkhead 2240 may
be omitted
where another pressure member and/or wall (e.g., exterior housing 290) is
substituted. Typically,
57
CA 03056420 2019-09-12
WO 2018/170467 PCT/US2018/022989
bulkhead 2240 may be made of a rigid plastic and/or metal, and be disposed
opposite extruder
member 2225 to provide support and/or constraint for container 2100. In some
implementations,
one or more additional containers 2100 may be stored on the opposite side of
the bulkhead 2240
from the loaded container 2100, and in some further implementations, stale hot
air and/or
indirect contact with heating element 115 may liquefy contents 45 of these
containers 2100 in
reserve. In some further implementations, heating element 115 may be located
on and/or inside
plate 2240. For example, heating element 115 may be a typically low energy,
high surface area
mat and/or element 115 (e.g., but not limited to, five to ten watts per square
inch/centimeters,
two to ten watts total, etc.) stuck to and/or embedded in plate 2240, which
typically may then be
in contact with, or in close proximity to, container 2100 to liquefy contents
45. Thus, bulkhead
2240 may provide structural, support, pressure, and/or heating roles.
[00237] Manual identifier receiver 2245 and manual identifier 2250 typically
may
work in conjunction. Manual identifier receiver 2245 typically may be formed
onto and/or into
(e.g., port, threads, magnetic element, and/or the like) exterior wall 290,
and manual identifier
2250 typically may be configured and/or formed to seat into receiver 2245. For
example,
receiver 2245 may be a port into exterior housing 290 and manual identifier
2250 may be a flag,
cone, colored indicator, and/or like identifier 2250 that typically may
indicate the type of
container or containers within dispenser 2100. Thus, an operator may view the
contents 45 to be
extruded at a glance. In some implementations, manual identifiers 2250 may
arrive with a
respective container 2100. For example, a flag indicating that the contents 45
are a Peruvian-
sourced chocolate with certain tasting notes and/or pairings may be detachable
(i.e., temporarily
adhered, printed, and/or the like) from container 2100 and, once detached,
placed into manual
receiver 2245.
[00238] Digital identifier system 2255 and digital identifier 2257 typically
may
function in a similar manner as manual identifier receiver 2245 and manual
identifier 2250 to
inform an operator of the contents 45 of one or more installed containers
2100. For example,
digital identifier system 2255 may be a computer; typically having at least a
processor, memory,
system inputs and/or outputs, system buses, and/or input/output devices; which
may receive
and/or transmit data. System 2255 typically may be powered via power source
340 and/or
heating element 115.
[00239] Digital identifier 2257 may be a passive and/or active
identifier circuit (e.g.,
RFID, NFC, and/or the like), located on and/or inside of container 2100, that
communicates with
58
CA 03056420 2019-09-12
WO 2018/170467 PCT/US2018/022989
system 2255 to inform dispenser 2200 of a variety of operating parameters
and/or
authenticate/validate container 2100 for operation with dispenser 2200. For
example, digital
identifier 2257 may inform system 2255 of content 45 type, content 45
production dates,
expiration dates, liquefaction temperature, scorching temperature, temperature
change rates,
operating pressures, and/or the like. In some implementations, this
information may be
communicated over a wired interface (e.g., wired data interface 2260) and/or a
wireless interface
(e.g., wireless data interface 2260). In other implementations, system 2255
may communicate
(wired and/or wirelessly) with one or more other systems to perform scheduled
maintenance
operations, send/receive inventory and/or usage reports, and/or other desired
functions.
[00240] In yet further implementations, system 2255 and/or digital identifier
2257 may
be interrogated by a device operated by a user, such as a smartphone, point-of-
sale system,
and/or the like. The user-operated device may then display interrogated
information, query an
interrogated linkage to retrieve additional data and/or multimedia (e.g., from
a manufacturer,
reviewer, etc.), and/or view any other pertinent information. Each system 2255
and/or identifier
2257 typically may be configured such that only a desired quantity (e.g., only
the loaded
container 2100) of respective containers 2100 may be interrogated by system
2255; however, in
some further implementations, one-to-one, one-to-many, many-to-one, and many-
to-many
topologies may be used.
[00241] In some other implementations, in order to attenuate wireless signals,
exterior
wall 290, bulkhead 2240, and/or other system components may be configured to
be signal
deadening; alternatively, in other implementations, signal amplification may
be accomplished by
using one or more signal repeaters and/or amplifiers.
[00242] Further, system 2255 may also interface with display receiver 2270,
display
2275, and/or display information 2277, which may in turn replace and/or
supplement manual
identifier receiver 2245 and/or manual identifier 2250. Display 2275 typically
may be a liquid
crystal display (LCD), organic light emitting display (OLED), and/or like
visual monitor.
Display receiver 2270 typically may function similarly to manual identifier
receiver 2245 to
physically receive display 2275. However, in some implementations, display
receiver 2270 may
also include one or more electrical contacts and/or sockets to connect display
2270 to power
source 340 and/or data interface 2260. For example, display receiver 2270 may
be configured as
a male USB and/or other port that interfaces with display 2275 to provide
power and/or data to
display 2275 from power source 340 and/or system 2255. Display 2275 may then
typically show
59
CA 03056420 2019-09-12
WO 2018/170467 PCT/US2018/022989
display information 2277, which may include any desired data such as contents
45 type, current
temperature, tasting notes of contents 45, pairings for contents 45, origin
information, volume
remaining, how many other containers 2100 are loaded in machine, how many
containers 2100
are in inventory, and/or the like.
[00243] FIG. 22C depicts operation of lever 295 to extrude contents 45 from
container
2100, and further depicts power interlock female member 2280. One or more
power interlock
female members 2280 typically may be formed into vertical support member 2210
and/or base
support member 2215, but may also be formed into exterior housing 290,
attached to dispenser
2200, and/or otherwise located proximate with dispenser 2200. Power interlock
female member
2280 typically may be in electrical communication with power source 340 and
allow
transmission of electrical power in serial and/or parallel configurations to
other devices,
including but not limited to downstream dispensers 2200, via one or more power
interlock male
members 2285.
[00244] In some configurations, interlock female member 2280 may be a
standardized
female electrical receptacle (e.g., NEMA 1-15, 5-15, 5-20, 10-20, and/or the
like), which
typically may be configured for electrical communication with power interlock
male member
2285 (shown in FIG. 22D). This may, for example, allow standard connections to
be made
between dispensers 2200 with electrical extension cables. In other
configurations, interlock
female member 2280 may be of a proprietary configuration, threaded, locking,
and/or otherwise
configured to more specifically tailor the connection to the application. In
still other
implementations, interlock female member 2280 and/or interlock male member
2285 may be
configured for noncontact inductive electrical communication, rather than
and/or in addition to
conductive electrical communication. In yet further implementations, multiple
interlock female
members 2280 and/or interlock male members 2285 may be included so that
dispensers 2200
may be configured in one-to-one, one-to-many, many-to-one, and/or many-to-many
arrangements.
[00245] FIG. 22D depicts an example implementation of interlocking structure
members 2290 and power interlock female member 2280 connected to power
interlock male
member 2285. Interlocking structure members 2290 typically may be one or more
positive
structures and one or more negative structures configured to interlock one or
more dispensers
2200. As depicted in FIG. 22D, structure members 2290 may be toothed and
staggered, but may
also be configured in any other desired, interlocking configuration. For
example, one side may
CA 03056420 2019-09-12
WO 2018/170467 PCT/US2018/022989
have staggered tear drops while the other has negative tear drop holes to
receive the tear drops.
In another example, structure members 2290 may not pass completely through
base 2215 and/or
vertical stand 2210 but rather intermesh at respective crests and/or valleys,
slot into keyholes,
receive dowels at horizontally disposed holes, and/or any other desired
configuration. Further, in
some implementations, interlocking structure members 2290 may alternatively
and/or
additionally be one or more magnetic elements disposed within base 2215 and/or
vertical stand
2210 respectively to attract and join the two or more dispensers 2200.
[00246] FIG. 23 depicts example system environment 2300 in which the present
novel
technology may operate. Environment 2300 typically may include one or more
dispensers 2200,
queries/responses 2305, one or more networks 2310, one or more point-of-sale
(POS) devices
2320, one or more servers 2330, one or more databases 2340, one or more
suppliers 2350, and/or
supplies 2360. Such environment 2300 may enable supply chain management with
relation to
containers 2100, dispensers 2200, and/or the like.
[00247] As depicted in FIG. 23, one or more dispensers 2200 may initiate one
or more
queries/replies 2305 to network 2310. These queries/replies 2305 may include,
but are not
limited to, containers 2100 remaining in stock, contents 45 remaining, stock
freshness, and/or the
like. Network 2310 may be a local area network (LAN) and/or a wide area
network (WAN).
Network 2310 may also be in synchronous and/or asynchronous communication
(wired and/or
wireless) with one or more point-of-sales (POS) devices 2320, one or more
servers 2330, one or
more databases 2340, and/or one or more suppliers 2350. In some
implementations, POS devices
2320 may be used to track local stocks, initiate orders, and/or otherwise
manage inventory. In
some other implementations, dispensers and/or POS devices 2330 may connect to
servers 2330
and/or databases 2340 to query/receive 2305 external data such as product
information,
multimedia, content 45 holding and/or dispensing parameters, and/or the like
stored on the
servers 2330 directly and/or on databases 2340. Further, one or more suppliers
2350 may be
communicated with over network 2310, for example to order more supplies 2360
for deliver
when demand and/or schedules are reached. In other implementations, one or
more sensors may
be used in combination with dispensers 2200 to determine demand (e.g., weight
sensors to detect
current dispenser 2200 weight relative to loaded and unloaded states). In
still other
implementations, one or more user devices may communicate with network 2310,
servers 2330,
databases 2340, and/or suppliers 2350. For example, a user may use his or her
smartphone to
read one or more digital identifiers 2257 from a dispenser 2200, when sends a
query 2305 over
61
CA 03056420 2019-09-12
WO 2018/170467 PCT/US2018/022989
network 2310 to a server 2330 for information about the one or more products
(e.g., container
2100, contents 45, etc.) corresponding to the digital identifiers 2257, which
may then fetch a
summary of the Peruvian-sourced chocolate and a review video from the server
2330 and/or
database 2340, and then reply 2305 with the summary and video over the network
2310 back to
the querying user device.
[00248] FIGs. 24A-24D depict another embodiment, specifically of container
2100.
This implementation of container 2100 may include container seal 155,
antidrain dispenser 177,
connection locations 2105, and/or container guiding structure 2110. Aside from
differences in
container 2100's configuration, container guiding structure 2110 is typically
depicted as an
unsealed portion of seal 155 on container 2100. Typically, this unsealed
portion may be sized,
shaped, and/or otherwise configured to receive (e.g., by sheathing, slotting
over, and/or
otherwise receiving) one or more guiding objects, which may typically be
container guiding
structure 2110. Extruder members 2225 and/or lever 295 may, in some
implementations, rotate
along the tangent of a radius, rather than along the radius itself. This, for
example, may be used
to recess and/or otherwise modify the typical path for operation of dispenser
2200.
[00249] FIGs. 25A-25E depict another embodiment, specifically of dispenser
2200.
This implementation of dispenser 2200 may include exterior housing 290,
exterior dispenser 300,
vertical support member 2210, base support member 2215, extruder connection
member 2220,
extruder member 2225, dispenser guiding member 2230, bulkhead 2240, dispenser
volume 2500,
reserve recess 2505, and/or tapped recess 2510. Containers 2100 typically may
reside within
dispenser volume 2500, which typically may be the space inside exterior
housing 290. Reserve
recess 2505 typically may be shaped, sized, and/or otherwise configured to
receive antidrainback
dispenser(s) 177 of one or more containers 2100 that may not currently be in
the tapped position
(i.e., currently able to be extruded). Similarly, tapped recess 2510 typically
may receive one or
more antidrain dispensers 177 when container 2100 is located in a tapped
position (i.e., currently
able to be extruded).
[00250] Further, as depicted in FIGs. 26A-26E, and as described above, in some
implementations tension may be placed upon lever 295, extruder connection
member 2220,
and/or extruder member 2225 such to retain and/or return lever 295, extruder
connection member
2220, and/or extruder member 2225 in a resting/zero position. For example, one
or more springs,
cams, and/or like tension components may be connected to one or more points of
dispenser 2200
components. Upon releasing and/or decreasing force sufficient to rotate lever
295 from a
62
CA 03056420 2019-09-12
WO 2018/170467 PCT/US2018/022989
resting/zero position, lever 295, connection member 2220, and/or extruder
member 2225 may
return to a resting/zero position with the aid of the tension member. In other
implementations,
one or more tension members may be used to maintain extruder member 2225
position (i.e., a
preferred angular displacement) inside dispenser 2200 while extruder member
2225 urges
contents 45.
[00251] Specifically, as depicted in FIGs. 26A and 26B in guided
extruder
implementation 2600, one or more extruder members 2225 may be positioned about
and/or
within dispenser volume 2500, typically about one or more containers 2100
within volume 2500.
Extruder members 2225 typically be shaped to contour around containers 2100,
depicted
generally as a tapered, "V" shape in FIG. 26A. In some implementations,
extruder member 2225
may be contoured in arcs, rectangles, tapered (e.g., having an abrupt,
narrowed flat leading edge,
tapering to a more open trailing edge, etc.), and/or otherwise configured to
optimize contact
and/or extrusion.
[00252] One end of extruder member 2225 typically connects (via adhesive,
fastener,
interference, and/or the like) to lever 295, typically via extruder connection
member 2220. As
such, when a user pulls down on lever 295, this pulling force creates urges
connection member
2220 and extruder member(s) 2225 over the surface of container(s) 2100,
typically expelling
contents 45 of an opened container 2100 and/or passing over the surface of
closed containers
2100. In some implementations, passing over containers 2100 may further serve
to mix the
contents 45 of containers 2100. The other end of extruder member 2225
typically may be formed
with one or more extruder guide members 2610 (functionally similar to rod 360,
guiding force
members), which typically may ride in and/or along one or more extruder guide
rails 2620.
[00253] As depicted in FIG. 26B, extruder guide rails 2620 typically may be
connected to and/or formed to dispenser 2200 interior, specifically depicted
as being secured to
exterior housing 290 (where the exterior housing 290 is of the lid-type
embodiment of FIG.
25A-25E). When exterior housing 290 is in an open position (as in FIG. 26A and
26B), extruder
guide members 2610 typically may reside to the rear of containers and be
removed from extruder
guide rails 2620, thus allowing simple replacement and/or maintenance of
containers 2100. Upon
closing housing 290, extruder guide members 2610 typically may reside within
extruder guide
rails 2620, typically with minimal compressive force on guide members 2610. As
lever 295 is
actuated from the resting (depicted vertically in FIG. 26A) position, extruder
guide rails 2620
typically may taper and/or otherwise narrow to urge extruder guide members
2610 (and extruder
63
CA 03056420 2019-09-12
WO 2018/170467 PCT/US2018/022989
members 2225) together as well. The narrowed extruder members 2225 pass along
container
2100, urging container 2100's contents 45 therefrom and/or mixing contents 45.
When lever 295
is no longer actuated with sufficient force to continue pull, or lever 295 is
at the end of lever
295's stroke, guide members 2610 and extruder members 2225 are urged back to
the resting
position by tension on lever 295, connection member 2220, and/or guide rails
2620.
[00254] Further, while the above-described guided extruder 2600 is depicted as
typically dispensing chocolate contents 45 from the novel dispenser 2200,
other contents 45 may
be dispensed from alternatively shaped dispensers 2200, using alternatively
contoured extruding
members 2225, and/or using alternatively configured extruder guide members
2610 and/or
extruder guide rails 2620. For example, such guided extruder 2600 may be used
for dispensing
soap, toothpaste, other extrudable food products, building materials, and/or
the like.
[00255] Further, in some implementations, cover member 345 may be pivotably
connected to housing 290 using multiple pivot hinge 2630, which typically may
include two or
more body hinge members 2640, two or more hinge intermediary members 2650, and
two or
more hinge cover members 2660. Typically, cover member 345 may be pivotable
from a closed
cover position 2520 to an open cover position 2690 while only showing finished
cover exterior
face 2680 and without showing unfinished cover interior face 2670. While in
closed cover
position 2520, hinge 2630 typically may be at a gravitational minimum and,
again, when in open
cover position 2690 typically may again be at another gravitational minimum.
Such multiple
pivot hinge mechanism 2630 typically may allow dispenser 2200 to be
economically and finely
finished on the exterior face 2680, which typically may be presented to a
user, even when
dispenser 2200 is fully open for maintenance, loading, and/or unloading. In
some
implementations, hinge 2630 travel may be set and/or modified by a stop.
[00256] Typically, cammed extruder members 2610 may be substantially safer
than
other pressure systems, as the pressure on extruder members 2610, even when
lever 295 is fully
urged forward, immediately releases once transitioning to open cover position
2690. Thus, even
when a malfunction occurs or extruder members 2610 and/or lever 295 becomes
stuck, extruder
members 2610 will still depressurize and not injure a user dispenser cover.
[00257] Furthermore, FIGs. 27A and 27B depict further embodiments of container
2100 having an alternative container guiding structure 2110, which typically
may have an
arched/mousehole-type cut out 2700. Cut out 2700 typically may allow easier,
more consistent
insertion, alignment, and retention of container 2100, and extrusion of
contents 45. Aperture
64
CA 03056420 2019-09-12
WO 2018/170467 PCT/US2018/022989
2700 typically may allow member 2230 to more easily part and insert through
guiding structure
2110.
[00258] Cut out 2700 typically may be transformable between a planar, two-
dimensional cut out 2700 (typically depicted as element 2710) to a three-
dimensional tube
(depicted similar to container guiding structure 2110 in Fig. 21C). Such novel
design allows
container 2100 to be used in a wide variety of applications and dispensers
without being
constrained to only a single purpose. For example, similar to a tube of
toothpaste, a flat cut out
2700 configuration allows a user to exert maximum force upon the container
2100 but folding
the container 2100 over onto itself (compared to being in a rigid tube
configuration of aperture
2700, which would reduce the amount of force able to be applied, decreasing
effectiveness of
dispensing). Conversely, when in three-dimensional tube configuration,
container 2100 may be
easily and consistently aligned and slotted onto guiding member 2230 using a
single hand
(compared to other designs requiring alignment with multiple hooks, typically
along a horizontal
axis). Thus, cut out 2700 may allow many different container 2100 designs to
be used in multiple
dispenser and/or warmer designs.
[00259] In some further implementations, one or more containers 150, 190, 2100
may
be housed within a dispenser 2200 such that contents 45 typically may be
maintained at a proper
temperature, viscosity, and/or the like, but without extrusion components
(e.g., connection
member 2220, extruder member 2225, lever 295, tapped recess 2510, etc.). Such
an extruder-
less, warmer-type dispenser 2200 typically may maintain one or more containers
150, 190, 2100
and contents 45 in one or more preferred positions, depending on the contents
45 and
environment, and provide uniform heating/cooling of the contents 45.
[00260] In some such implementations, dispenser 2200 may be scaled to enclose
the
desired number of containers 150, 190, 2100 and/or contents 45 (e.g., having
dimensions of
approximately two and a half inches by six inches, configured to hold two
small containers 150,
etc.) and/or typically enclosed using a simple gravity-close lid, magnets,
gasket, and/or the like,
discussed elsewhere in this application. In operation, by way of nonlimited
example, two
containers 150 may be positioned such that a nondrip nozzle (e.g., dispenser
177, etc.) is
positioned gravitationally downward, thus allowing molten chocolate 45 to pool
at the nozzle
and air bubbles to rise, lessening issues with gas ingress and/or egress from
nozzle.
[00261] Further, FIGs. 28A-28G depict alternative extruder member 2225
implementations (typically utilizing cams), which may include alternative
extruder member(s)
CA 03056420 2019-09-12
WO 2018/170467 PCT/US2018/022989
2800, first split member 2805, second split member 2810, split member
apertures(s) 2815, axle
member 2820, axle pin 2825, and/or axle ring 2830.
[00262] One implementation of alternative, sliding extruder members 2800,
typically
depicted in FIGs. 28A and 28B, operates to allow split members 2805, 2810 to
start in parallel
and then rotate together to pinch against and urge against container(s) 150
(or others containers,
described above) as lever 295 is urged. Then, when lever 295 is released,
split members 2805,
2910 typically may rotate back to an unpinched state, allowing alternative
extruder members
2800 to more easily pass over container 150.
[00263] Another implementation of alternative extruder members 2800, typically
depicted in FIGs. 28C-E, operates to allow split members 2805, 2810 to start
in parallel again.
Next, as lever 295 is urged by user and axle member 2820 pivots about pivot
axis 2224, axle pin
2825 rotates within split member apertures 2915 and again pinches split
members 2805, 2810
together. As pin 2825 follows a typically cammed track in apertures 2915,
compressing force
increases as lever 295 is urged by user and decreases as lever 295 is
released, allowing high
urging force on container 150 when urging lever 295 toward user and then
allowing alternative
extruder members 2800 to more easy pass over container 150 when released by
user.
[00264] Yet another implementation of alternative extruder members 2800,
typically
depicted in FIGs. 28F and 28G, operates to allow split members 2805, 2810 to
start in parallel
again. Next, as lever 295 is urged by user and axle member 2820 pivots about
pivot axis 2224,
axle member 2820 also pivots within axle ring 2830. Axle ring 2830 typically
may be threaded
and/or cammed, and as axle member 2820 pivots, ring 2830 shifts and pinches
split members
2805, 2810 together. As lever 295 is released, split members 2805, 2810
separate and unpinch.
This configuration, again, increases compressing force as lever 295 is urged
by user and
decreases as lever 295 is released, allowing high urging force on container
150 when urging
lever 295 toward user and then allowing alternative extruder members 2800 to
more easy pass
over container 150 when released by user.
[00265] FIGs. 29A-29M depict warmer chassis embodiment 2900 of the present
novel
system, typically including base member 2215, vertical support members 2210,
first warmer
door member 2910, second warmer door member 2915, first closure member 2920,
second
closure member 2925, hinge assembly 2930, first interdigitating finger set
2935, second
interdigitating finger set 2940, power supply aperture 2945, warmer volume
2955, warmer bay(s)
2960, stand member 310, power source 340, base recess 2965, base cover 2970,
and hinge axis
66
CA 03056420 2019-09-12
WO 2018/170467 PCT/US2018/022989
2975. Novel interdigitating, noninterference hinge assembly 2930 typically may
allow warmer
2900 to go between one or more hinge closed position(s) 2980 and one or more
hinge open
positions 2985 while maintaining a novel, pinch-safe backplane of chassis 2900
and novel, wide
opening for loading, unloading, and servicing warmer 2900. Base 2215, hinge
assembly 2930,
and door members 2910, 2915 typically may be constructed of plastic, and
vertical members
2210 and bulkheads 2240 typically may be constructed from metal to better
facilitate thermal
communication; however, other suitable materials may be used where
appropriate.
[00266] Warmer base 2215 typically may form a foundation for warmer 2900 and
typically may also be configured with one or more stand members 310 to support
and/or elevate
base member 2215. Power supply aperture 2945 typically may extend through base
member
2215 to allow power source 340 (described above), which may further be located
and managed
in base recess 2965. Base cover 2970 typically may cover bottom of base member
2215 and
typically may be flexible to allow access to recess 2965.
[00267] In some implementations, base cover 2970 may also help increase
friction to
the surface on which warmer 2900 is placed. For example, base cover 2970 may
be rubberized,
coated in a nonslip substance, have suction disks integrated, and/or the like.
[00268] In some other implementations, one or more heating elements 115,
controllers
120, and/or sensors may be housed included in base 2215, between base 2215 and
bays 2960,
and/or otherwise in thermal communication with chassis 2900 to supply thermal
energy to melt
and/or maintain melted container 150 contents 45. Typically, the temperature
in volume 2955
may be between one-hundred to one-hundred-and-fifteen degrees Fahrenheit
(about thirty-seven
to forty-six degrees Celsius), more particularly between one-hundred-and-five
degrees and one-
hundred-and-ten degrees Fahrenheit (about forty to forty-three degrees
Celsius), and more
particularly at about one-hundred-and-eight degrees Fahrenheit (about forty-
two degrees
Celsius). In still other implementations, thermal energy may be provided by
ambient radiation
and/or waste energy in and/or around chassis 2900.
[00269] Vertical support members 2210 typically may be connected and/or formed
into base member 2215 and extend vertically from base member 2215 to form
sides of warmer
2900. One or more bulkheads 2240 typically may be fastened, formed into,
adhered to, and/or
otherwise connected to base 2215 and/or vertical members 2210 to form two or
more warmer
bays 2960 into which container(s) 150 may be placed. In some implementations,
no bulkheads
2240 may be used.
67
CA 03056420 2019-09-12
WO 2018/170467 PCT/US2018/022989
[00270] Hinge assembly 2930 typically may be pivotably connected to the rear
of
vertical support members 2210 and/or base member 2215 such that hinge assembly
2930 (and
correspondingly first hinge finger set 2935 and second hinge finger set 2940)
pivot about hinge
axis 2975 without interfering with each other. For example, hinge finger sets
2935, 2940 may
pivot about a shaft member extending from hinge finger sets 2935, 2940,
through vertical
support members 2210, and into/through base member 2215 for fastening. In some
implementations, such fastening may help fasten vertical support member 2210
and base
member 2215 together. First hinge finger set 2935 in turn typically may be
fastened, formed,
adhered, and/or otherwise operationally connected to first warmer door member
2910, and
second finger hinge set 2940 typically may be similarly connected to second
warmer door
member 2915. Thus, the interdigitating, noninterfering hinge assembly 2930
typically may allow
first and second warmer door members 2910, 2915 to enclose and define warmer
volume 2955 in
hinge closed position 2980, and conversely to open to vertical support members
2210, bulkheads
2240, warmer bays 2960, containers 150, and/or the like in volume 2955.
[00271] First closure member 2920 and second closure member 2925 typically may
be
fastened, formed, adhered, and/or otherwise operationally connected to
corresponding door
members 2910, 2915, respectively, and act to help secure door members 2910,
2915 together
when in closed hinge position 2980. Closure members 2920, 2925 typically may
be interference,
magnetic, frictional, retentive, and/or other such closure mechanisms known in
the art. In some
implementation, closure members 2920, 2925 may be consolidated to a single
member, extended
to more than the quantity of members 2920, 2925 depicted, and/or omitted.
[00272] Hinge axis 2975 typically may be offset from a vertical axis 2952 such
to
create a wing-like opening with a wider opening at the top and bottom of the
chassis than a
traditional hinge design. For example, hinge axis 2975 may be approximately
one to forty-five
degrees off vertical (more particularly five to thirty degrees, still more
particularly seven to
twenty degrees, still more particularly ten to fifteen degrees). Thus, for
example, door members
2910, 2915 may be able to open to about five to forty-five degrees per door
member 2910, 2915
(or more particularly about ten to forty degrees, still more particularly
about fifteen to thirty
degrees) to reveal volume 2955. Further, while in closed door position 2980,
door 2910, 2915
lower edges typically may be generally parallel and in line with horizontal
door plane 2950,
while in open door position 2985 door 2910, 2915 lower edges typically may be
no longer
parallel and in line with horizontal door plane 2950 due to the pivot caused
by the angle of the
hinge pivot axis 2975.
68
CA 03056420 2019-09-12
WO 2018/170467 PCT/US2018/022989
[00273] Novel hinge assembly 2930's design also allows for a safer operation
with far
less possibility of pinching a user operating warmer 2900. Due to the
substantially concealed
interdigitating design, users are presented with a smooth rear wall created by
finger sets 2935,
2940 that transitions to smooth corresponding door members 2910, 2915. Users
are also given
far greater ease of use as the wing-like hinge assembly 2930 opens off the
vertical axis 2952 to
create a larger opening when in the opened position 2985, all with less
necessary pivot about the
chassis. Compared to a traditional hinge design, which opens about the
vertical axis defined by
an interfering pivot pin and greatly extends the arc of the hinge load (such
as doors), the present
novel hinge assembly 2930 result in far less wasted space, a substantially
concealed hinge
design, and a far small pinch area between the hinge load's arc.
[00274] By way of nonlimiting example, warmer 2900 may, as depicted in FIGs.
29A-
29M, have a base 2215 atop which sits one bulkhead 2240 formed together with
vertical
members 2210 to create two warmer bays 2960 in volume 2955. Hinge axis 2975
may be about
fifteen degrees off a vertical axis 2952, and when doors 2910, 2915 are in
closed position 2980,
volume may be substantially sealed with containers 150 within bays 2960.
Containers 150 may
be oriented such that dispenser 160 (or the like) is near the top of bay 2960
in a stable position,
which allows container 150 to be folded over itself and rest as such in bay
2960 without losing
the folded shape and allowing contents 45 to reflow into vacant container 150
volume. A user
may open doors 2910, 2915 to reveal volume 2955 by urging closure members
2920, 2925 and
cause hinge assembly 2930 to pivot about hinge axis 2975, opening door members
2910, 2915 to
about thirty degrees per side. The created opening may be approximately six
inches and twelve
inches at the top and bottom of volume 2955, respectively (whereas a
traditional hinge design
may only allow four inches of opening, typically equal along the opening's
length) at the same
degree of pivot). A user may remove or insert container 150 from bays 2960 and
then close door
2910, 2915 and closures 2920, 2925 to return warmer 2900 to closed position
2980.
[00275] While the novel technology has been illustrated and described in
detail in the
drawings and foregoing description, the same is to be considered as
illustrative and not
restrictive in character. It is understood that the embodiments have been
shown and described in
the foregoing specification in satisfaction of the best mode and enablement
requirements. It is
understood that one of ordinary skill in the art could readily make a nigh-
infinite number of
insubstantial changes and modifications to the above-described embodiments and
that it would
be impractical to attempt to describe all such embodiment variations in the
present specification.
69
CA 03056420 2019-09-12
WO 2018/170467 PCT/US2018/022989
Accordingly, it is understood that all changes and modifications that come
within the spirit of the
novel technology are desired to be protected.
