CA1327186C - Soft drink dispenser - Google Patents

Abstract

ABSTRACT OF THE DISCLOSURE
A sort drink dispenser capable or rapidly dispensing carbonated beverages with minimized roa-ming action. The syrup and soda are dispensed sep-arate from each other and allowed to mix upon the ice in a cup placed beneath the dispensing head.
The dispensing or the syrup and soda is stayed to minimize roaming while achieving optimum beverage taste. Syrup is dispensed from individual pumps which communicate with a bulk supply. The syrup is consolidated in the pumps, preventing waste or the introduction of "slugs" into the dispensing line.
The temperature of the syrup is monitored and com-pensation is made during the dispensing cycle to accommodate changes in viscosity. In generating soda, water is precooled and then introduced into an insulated tank where it is subjected to pressur-ized carbon dioxide. In the pour head, a cluster of soda orifices are peripherally encompassed by syrup orifices, certain or which are angled to cause the syrup to convolute the stream of soda.
The syrup is spaced from the soda and maintains a spaced relationship until entry into the cup or glass.

Description

- 13271%6 SOFT DRINK DISPENSER

TECHNICAL FIELD
The lnvention herein resides in the art o~
beverage dispensers and, more partlcularly, to a soft drink beverage dispenser wherein a syrup is mixed with carbonated water, ~oda, or the like.

BACKGROU~D ART
~ eretorore, numerous types o~ sort drink di~pensers have been known. In such dispensers, a rlavored syrup lS mixed w1th another liqu1d such as -~
water, carbonated water or soda to achieve the com-posite drink. Prlor soft drink d-spensers or this nature have been typlcally slow in operatlon due to the roaming action which resulted when the syrup and soda are mixed, particularly at faxt flow rates. The prior art teaches that the syrup and soda be mixed ~n a dispensiny head by means o, a mechanlcal dirruser. The joining o~ the syrup with the soda within the dispensing head causes roam to be generated in the head itselr such that ~oam, rather than liquid, is dispensed. As a result, dispensing the drink must be done in steps wlth intermittent pauses lntroduced by the operator to -allow the foam to settie. Such pauses delay the dispensing operation and, in a fast servlce envi-I ronment, become extremely costly. The problem o~
i roamlng has rurther been found to arlse rrom the ract that the syrup and soda are continuousiy pour- -~ ed together rather than staged or phased wlth res-i pect to each other. Finally, roaning has been round to be a ~robiem in vlrtually ali diipensed carbonated beverages, not onl~ slowiny the dispens-' : ',::
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132718~ - ~

ing cycle, but resultiny in a "Llat" drlnk due to `
the attendant reduction in carbonatlon level.
The prior art soft drink dlspensers have also demonstrated an lnconsistency in drink formu-lation as a runction o~ temperature. It i~ known that sugar-based soft drink syrups are temperature sensltive and, tor a given pressure head, the rate or syrup rlow varies as a ~unction or the tempera-ture of the syrup. More particularly, the rela-tlonship between syrup 10w rate and temperature is of a general exponential nature. The rate of syrup flow alqo varles from syrup to syrup as a function of the syrup composition. The prior art has taugnt a relatlonal rlow or syrup and soda to achieve the i deslred consistency, but has provided no means for compensating for such relation as a function oi syrup temperature or co~position. Indeed, the pri-or art has taught the use of mechanically regulated flow controls including metering screws for achiev-ing the desired adjustment or syrup dispensing rates, but such controls must be manually adjus~ed and are generally ineffective in compensating tor `~
temperature and pressure variatlons in the rela-tlonsnip between the components of the beverage.
i Further, such ~echanical colltrols have typicaliy ~ ;~
been a source oi operatlonal problems in that they are prone to clog due to the increased VlscoSlty at ower temperatures and to the crystalline nature of the syrup. ~ ~
The prior art has suggested monltoring -syrup temperature at the dispen6ing head, but not at various points in the dispensing system. How-ever, it is known that the syrup temperature may vary from point to point throughout the system. Ir ~, -3- ~
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syrup temperature in any portion of the ap~aratus cnanyes but a few deyrees, the re-~ultant viscosity change wlll tend to vary the syrup flow at the dls-pensing station. Accordlngly, monltorlng syru~
temperature at various polnts w.thin the system lS
necessary to rnstitute appropriate compensation to achieve the desired rlow rates ror beverage consis- -tency. -~
It has further been known that prior art sort drink dlspen~ers have generally been inflex-ible wlth respect to dispensing low carbonatlon drinks or those haviny a soda component different rrom the usual 5 parts of water or carbonated water to 1 part or syrup. While it has been known to add a pure water source to the dispensing cycle or low carbonation drinks to lower the efrective carbona-tion level, the degree of carbonation variabillty has been extremely limited. No known system nas provided for a vlrtually infinite degree or vari- ~
ability of the carbonation level by varying the ~ -flow or water and/or carbonated water to the soft drink. ~ - -The prior art has failed to recognize the benfits of recnamberlng the s-~rup ror sort drinks in a separate pump or chamber rrom which it may be dispensed for combinatlon with other components ror the formulation or the soft drink. Instead, prior systems have typically dispensed the syrup from the bulk tank or canister in which it lS received to the dispensing station. Such prior d1spensing sys-tems have accordingly been plagued with problems or line pressure variation, Viscoslty chanye~, con-siderations to be given line length and diameter, and the lik-. In like manner, thes- prior sy t~ms 1327~86 :;:
have required high pressures or C02 gas at the -~ource or canlster to pump the syrup to the dls-pensing head, such pre~sures orten resulting in carbonation oi the syrup itselr. The resultant volatile nature or the syrup made it dl~ficult to dispense.
In the prior systems, when the canister emptied oi syrup the dispen~ing line from the can-ister to the dlspensing head would ~ill with gas pockets or slugs such that the entire lenyth oi the line would be a combination of gas and syrup. Af-ter the empty canister was replaced, the drinks dlspensed until the llne became completely rilled with syrup would be quite weak and the dispensing would be sporadic due to ga-q slugs in the line.
The prior art remedled this problem by purging the line through the dispensing head after replacement ~-of the cani~ter, but only at the ex~ense or wasted ~-time, syrup, and CO~ gas. -;
The prior art ~ailed to recognize the ben-efits which could be obtained by consolidating the syrup trom various canisters for dispensing from a single pump, eliminating the aroresaid problsms and allowing the system to operate from any backroom container or pump~ny source, whether it be pres-sure, mechanical, gravity, or other nature. It simllarly falled to recognize the bene~its o~ vent-ing a rechambered pump to prevent carbonation o the syrup.
Previous attempts to remedy certain or the roregoing problems have ~ncluded the so-called "bag-in-the-box" approach, but with limited suc-cess. Such systems remain incapable of properly compensating ior line temperature/pressure changeq ., .

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-" 1327186 whlch occur between the pump and dispensing head.
Addltionally, high C02 pressures were found neces-sary to drive the pumps for such systeMs with the inherent short comlng oi excessive cost to malntain such pressures.
Known sort drlnk systems generally require on-site adjustment o~ brix level, tallored to the line iengths, backroom pressure settings, ambient ~-temperature and the like at the system locatlon.
These prlor systems ~imply are not conducive to -factory adjustment or brix becauie the dispensiny characteristics of such systems are site dependent.
Typical sort drink dispensers have a sepa-rate dlspensing head or raucet to dispense each brand or type or sort drink, compllcatlng the structure and operation or the system. Those sys-tems wh1ch have sought to use a single dlspensing head for all types or sort drinks have generally experienced a cross mix or brands resulting rrom residue remaining in the head after a dispensing cycle.
It has further been known that exposure of soft dr1nk syrup to the air tends to contaminate or rapidly age the syrup, signiricantly reducing bev-erage quality. Further, failure or the prior art to monitor the system for the detection of malfunc-tions and timely termination of the operation thereof has orten resulted 1n a reduction in drink quallty and concomitant rise in cost of operation.
The prior art has rurther been devoid or ~-means ror efficiently cooling the soda at start-up, requlring either a signlricant delay between ener-yizat1on o~ the system and the dispen~iny or bever-ages or a degrads~ion in the qualit~ or b-versges , .
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inltially dispensed. Yet further, the prior art has been devoid or a sort drlnk dispenser capable or floating syrup at the end or a dispensing cycle without resultiny in a residue or such syrup being dispensed into the next soft drink or wlthout changing the brix or sweetness level of the bever- ;
age.
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DISCLOSURE OF THE I~VENTION
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In light o~ the foregoing, it is a first ~ -aspect of the lnvention to provlde a soft drink dlspenser which eliminates the mechanical diffuser of the prlor art, slyniricantly reduces roaming, and allows for rapid dlspensing or carbonated soft :
drinks o~ various brix values.
Another aspect of the invention is the provlsion of a soft drink dispenser wherein the dispensing or syrup is compensated as to both the temperature and natùre of the syrup to achleve drink consistenc~ over a wide range of operational temperatures.
Yet another aspect of the invention is to provide a soft drink dispenser which is readily capable o~ dlspensing soft drinks having a broad range or carbonatlon ievels.
Still a further a~pect of the inventiorl lS :~
the provision of a sort drink di~penser where1n the syrup is sealed rom the ambient and air is pre~
vented from making contact with the syrup.
¦ Still a further aspect of the invention lS
the provlslon of a soft drink dlspenser wherein the ~-syrup pumps are monitored and the operation thereof -~
terminated in the event of senslng a malfunction or empty condition.

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~327186 _7~

Yet an additional aspect or the lnvention is the provlsion oi~ a sort drink dispenser whereln the soda is efficiently and effectively cooled at start-up.
Still a rurther aspect or the rnvention is the provision of a sort drink dispenser in which syrup may be floated on the top of a drinX at the end or a dispenslng cycie without a resultant re~
due dispensed in a subsequent drink and without chanyrng the brix or the beverage.
The foregolng and other aspects of the invention whrch will become apparent as the detail- ~-ed description proceeds are achieved by a beverage dlspenser, comprising: a pour head; flrst means ror dlspensing a soda through said pour head; second means for dlspensing a rlavoring syrup through said pour head; and control means lnterconnected between ~
said rirst and second means ~or regulating timed ;
periods of dispensing sald soda and flavoring syrup through said pour head durlng a dispensing cycle to obtain a desired drink.
Other aspects of the invention are achiev~
ed by a s~rup dispensing system for a sort drink dlspenser, comprising: a pour head; a bulk supply or syrup; 1rst means interconnected between said pour head and said bulk supply ~or receiving syrup from said bulk supply and dispensing said syrup through said pour head; and control means connected to ~aid rirst means ror controlling said recelpt or ; ~-~
syrup by said ~irst ~eans rrom said ~ulk supply and sald dispensing o~ syrup through said pour head.
Yet further aspects of the invention are satlsrled by a beverage drs~enser, comprising: a pour head; ~irst means for yenerating soda and dis-- 1~2718~ :
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pensing soda through sald pour head; control means connected to said ~irst means ror controlllng said generatiny of soda and dlspensing of said soda through said pour head.
Still additional aspects of the inventior, are attained by a beverage dispenser for dispensing beverage into a receiving container, comprising: a source of s~rup; a source or soda; and a pour head in communication with said syrup and soda sourcei, adapted for dispensing syrup and soda in spaced- ~-apart streams, precludlng appreciable mixing of -said syrup and soda untll received by said contain-er.

DESCRIPTIO~ OF DRAWINGS
For a complete understanding or the ob-jects, techniques and structure or the invention reference should be had to the following detailed de~cription and accompanying drawlngs wherein~
Fig. i is a block diagram of the soft drink dispenser or the invention; ~ ;~
Fig. 2 is an illustrative block diayram of the syrup system of the invention;
Fig. 3 is an illustrative block diagram of the soda system or the inventlon;
Fig. 4A is a bottom plan vlew of the dls-pensing head o~ the invention;
Flg. 4B is a partlai sectional view or the dispenslng head or tne invention showing the taper~
ed nozzles thereof;
Fig. 5 lS an illustrative showing of the rlow pattern or the dlspensing head or the inven- ~;
tion;
Flg. 6 is a partial sectionai view or a hydraulic accumulator according to the lnvention;
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F~g. 7 is a tim~ng chart for the syrup and soda dlspensing cycles according to the inventlon;
and Fig. 8-15 comprise a rlow chart diagram or the control proyram utllized in the invention by the microprocessor.

BEST MODE FOR CARRYI~G OUT THE INVENTION
Referring now to the drawings and more : -particularly Fig. 1, it can be seen that a soft drink dispenser accordlng to the invention is des-: : -.
ignated generally by the numeral 10. The dispenser 10 inciudes a soda system 12 whlch would typically ~nclude a pressurized source of soda or carbonated water as the main bulk ingredlent of the soit drinks to be d~spen~ed. Flavorlng for the so~t -~
drinks is provided through the syrup system 14 which provldes the basic flavorlng syrup ror the various soft drinks. The syrup and soda are dis- ~;
perlsed through a pour head 16 in the manner to be discussed hereinarter to be combined upon the ice witnln a cup or glass to achieve the de-~ired end product.
An lce plate 18 having a plurality of ser-pentlne passages therein is provided between the soda system 12 and pour head 16 ror purposes of cooling the soda prior to dlspensing As shown, the soda passes through the conduit 20 rro~ the system 12 to the ice plate 1~. Dlet syrups are -also cooled through the lce plate 18 and are passed thereto through the conduit 22~ Syrups ror diet drlnks typically haye no sugar content and have a -zero or extremely low brix value associated there-with. Accord~ngly, such syrups may be cooled with-,"

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out appreclable c~lange to their viscosity. In con-tradlstinction, syrups o~ hlgh sugar content or or a high bri~ value are passed through the condult ~4 drrectly rrom the syrup system 14 to the pour head 16, without passing through the lce plate 18. Such high brlx syrups are typically signi~icantly thick-ened by reduced temperatures, having a viscosity inversely proportional to temperature.
A water source 71 is provided to supply water to the soda system 12, as will be discussed wlth respect to Fig. 3, and to the ice plate 18 where it is cooled for dispensing with bevera~es which require plaln water as an lngredlent. Tile use of plain water to reduce carbonatlon, or as an ;~
ingredlent ror ice tea or the like will be discussed later herein.
A pour switch 26 is provided in juxtaposi~
tion to the pour head 16 and is actuated by the placement of a cup or glass thereunder. Upon actu-atlon, the pour switch 26 advises the mlcroproces- ~-sor 28 that a cup is in position for dispensiny of a combination or soda and syrup from the systems ~ -12,14. The particular ingr~dlents and volumes dis-pensed are controlled by the microprocessor 28 through a button board 30, such board allowing an operator to select both the type and size of sort drink to be dispensed. or course, a power supply ;
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32 is provided in standard fashion.
An important reature of the instant inven-; tion is the provision or a temperature compensated pressure source 34. As shown, the pressure source ~ intercommunicates between the mlcroprocessor 28 and I syrup system 14 to provide the appropriate drive ¦~- ror the syrup to obtain a consistency or drink ir-, . ' .
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respective o~ syrup temperature. As dlscussed above, wlth high brix syrups having a viscosity which is inversely proportional to temperature, ;
such compensatlon must be made to assure drink con-sistency. In order to guarantee the dlspensing of an appropriate amount of syrup at all temperatures, the instant invention monitors the syrup tempera- ~-ture at the syrup pump and then takes appropriate compensating action to modify the head presqure on the syrup to maintain the desired d1spensing vol-ume. Such a structure will become more fully ap-parent with re-pect to Fig. 2, but it should be understood at this time that each of tne syrup pumps includes a thermistor or other temperature sensing device which sends a temperature signal tO
the microprocessor 28. For each syrup, the micro-processor 28 has stored the data curve showing the relationshlp between temperature and pressure to allow for an appropriate modification of the pres-aure to achieve the desired amount of dispensed ~
syrup. This, of course, presupposes that the time ~- !' ;~ ' for dispensing syrup remains the same. In any event, and as will be further apparent from Fig. 2, -a voltage to pressure or current to pressure trans-ducer i9 then used to appropriately modify the dis- ;
pensing pressure in the syrup pump to commensate -for the syrup temperature as determined by the mi-croprocessor 28 rrom a temperature curve or look-up -tabie partlcularly arsociated with that syrup. It ~ -should, of course, be understood that such tempera-ture compensation is typicaily only needed ror sug-ar-containlny syrup~, and not for diet syrups or t-nose having a iow or zero brix value.
I It is also contemplated that temperature I compensatlon may be made by regulating the amount i ~ '.' ' .

of tlme ror whlch syrup is dispensed, such time being made a runctlon or temperature. In this event, the temperature or the syrup is sensed by the ~hermistor ~u~plied to the microprocessor 28 whlch then opens and closes the dispensing valve for the syrup at such frequency and for such time durations as are necessary to achieve the desired amount of s~rup. In other words, the duty cycle -ror the dlspenslng valve lS regulated a- a runction of temperature. Obviously, the valve would be set so that it would be open ror a full time period when the syrup is cold and then pulsed on and o~r at lncreased rreSluency as the syrup warmed up. The duty cycle would be determined from the look-up table or temperature curve stored in the micropro-cessor ~8 and associated with the specific syrup.
While the processor 28 has access to the temperature of syrup in the pumps, there will aLso be a temperature change or the syrup in the condult 24 rrom the syrup system 14 through the pour nead 16. As a function of time between dispensing cy-cles, the syrups in the conduit 24 will approach the ambient temperature surrounding the conduit 24 and within the pour head 16. For each syrup, the processor 28 ha~ a stored table respecting changes ln viscosity as a runction of ambient temperature and the period of timc that the particular syrup has remained in the conduit since the prlor dls-pensing cycle. The processor 28 accordingly ad-justs the syrup flow, either by time or pressure compensation during the dlspensing cycle. The ta-bles take into account the temperature or syrup in the syrup system 14, the ambrent temperature at the pour head 16, the time the syrup has been in the .~, , ', .:~

-- 13271~6 -.3-conduit 24, and tne thermal trans~er characterls-tics os the system, particularly the conduit 24.
The ambient temperature may either be assumed ror a particular site, or may actually be monltored by means or a thermistor or thermocouple ~1 within the head 16.
With reference now to Fig. 2, the details or the syrup pump system 14 may be seen. As snown, a plurality of syrup reservolr pumps 36 are provid-ed in communication wlth pressurized bulk syrup . . .
tanks or other ~uitable supply 37 through condults 38. Maintained withln each o~ the condults 38 l5 a ~
fill valve 40 which is controlled by the micropro- -cessor 28. The fill valves 40 are typically sole- -noid control valves, energized in standard fashion.
Dispensing condults 4~ extend from the bottom or each of the reservoir pumps 36 and extend - -to the dispensing head 16 of Fig. 1. Positioned wlthin each or the conduits 42 is a dlspensing valve 44, agaln under microprocessor control. Ac- `~-tuation of any of the dispensing valves 44 allows syrup to pass from the associated reservolr pump 36 to the dispensing head 16 when the pump 36 is pres-surized as will be discussed below.
Also included as a portion of the syrup reservoirs 36 are thermi~tors 46 which are maln-tained withln ~he reservoirs for monitoring ~yrup temperature. The thermistors communica~e witll the microprocessor 28 to provide the appropriate tem- :
perature siynal thereto. As discussed above, the -r~
temperature signal ls u~ed-by the microprocessor to make temperature compensation for the syrup to be dlspensed.
~ Included as part and parcel or the lnven- -¦~ tlon ls a C02 pressurized source 48. A soienoid ~
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~327186 valve 66, under control or the ~icroprocessor ~8, communicates with the source 48 to allow C02 to pass to the transducer 50. A~ discussed above, the transducer 50 may be a voltage to pressure or a current to pressure transducer whlch communicatei with the microprocessor 28 for purposes or adjust- . -lng or regulatiny the pressure head withln the res- ~
ervoir pumps 36 to compensate for syrup temperature -as monitored by the associated therMister 46. The C02, under regulated pressure, passes through the :
check valve 5~ and the pressure manirold 54 as shown. From there, the pressurized C02 passes .
through a check valve 56 maintained in an associat- -ed conduit 58 whi~l communicates with a respectlve :-one of the reservolr pumps 36. Accordingl~y, when -the solenoid valve 66 is actuated, the pumps 36 are :
pressurized with a head of C02 at a pressure regu- -.
lated ror temperature compensatlon by the trans-ducer 50. When the seiected dispensing valve 44 then opens, syrup is d1spensed for such period or periods as the valve remains open. When the dis- -~.
penslng cycie is coMpleted, the C02 may be exhaust-ed through the check valves 60 and the exhaust man-ifold 62 under control or the three-way solenoid valve 64. Also connected to the three-way solenoid . .
I valve 64 is a soda water conduit 6~, controlled by a solenoid valve 70. Both the solenoid valve 7~ ~
and the three-way valve 64 are controlled by the ~-microprocessor 28. To assure that the syrups of :
~: the pumps 36 do not become carbonated, the C02 head on each or the pumps 36 ij exhausted after each dispenslng cycle or periodically under control of :
the microprocessor 28. For example, the three-way 1 solenord valve 64 may be actuated to vent the pumps ~ ~ .
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` 132718B
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36 every 3 minutes. To cleanse the valve 64, valve 70 is periodLcally actuated to flow soda from the -soda system 12 through the valve 64 and to a drain ::
as shown. :
With continued reference to Fig. 2, it will be seen that each of the reservoir pumps 36 ::
includes an upper levei sensor 45, lower level sen-sor 47, and a ground rererence 49, all of which pass to the microprocessor 28 for purposes to be :~:
discussed hereinafter. Suffice it to say at thls time that when the reservoir pumps 36 are full, the .~.
syrup therein is maintained at the level 51, co-planar with the upper level sensors 45. It should also be apparent that each or the reservolr pumps 36 would t~pically have a dlfferent syrup therein, red rrom a respective canister or daisy chain of canisters from the bulk supply 37. While all of the pumps 36 are pressurized together as through the manifold 54, syrup is dispensed through the .
head 16 only from tne pump 36 whose associated dis-pensing valve 44 is opened under control of the microprocessor 28. That valve is determined by the :, .~--beverage selectlon made on the button board 30. ~ :
With reference now to Fig. 3, a detalled description of the soda system 12 may be seen. As ;~
shown, water is lntroduced from a source 71 through a pressure switch 72 to a pump 74 which passes wa- -.~:
ter under high pressure through a condult 76 to-the -:~
ice plate 18 where it is cooled as it passes : :
through serpentine passages 77. The cold water rrom the ice plate 18 then passes to an insulated . .
carbonation tank 78 where C02 i9 introduced into the water under high pressure through the conduit ... :-80 and check valve 82. The pump 74 is provided to k~

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132718~
-i6-, drive tihe water into the pressurized tank 78, whlle the check valve 82 serves to prevent a back~low of C2 or water to the CO2 pressurized supply 48. It will also be appreclated that an appropriate regu-lator may be malntained at the suppiy 48 to assure that the C02 pressure to the tank 78 is always at a preset level such as, ror example, 100 pSl.
The resulting carbonated water is then passed via the conduits 20 to the ice plate 1~ for dispensing through the heads 16 after being further cooled or chilled by paqising through serpentine passages 84. As shown, the system of Fig. 3 ieeds two dispensing heads i6, but any number might be so employed, each ~ed by the syrup pumps 36 and con-trolled by the microprocessor 28. It should be observed that a rioat switch 86 is maintained with-in the tank 78 and is operative for actuating the switch 72 and pump 74 to cause additional water to be pumped into the tank 78. In other words, the rloat switch 86 guarantees that the tank 78 is maintained at a full level.
The carbonation level of the soda or water ~
in the tank 78 is a function of t1me, temperature, -and Qressure. By precoolin~ the water through the passages 77 or the plate 18, the water in the tank may be more efriciently carbonated. Similarly, with the soda in the tank 78 at a low temperature and with the tank 78 insulated, the efficiency of the cold plate 18 is enhanced as the soda passes through the passages 84 to the heads 16. This is of great benerit ror servicing peak per1ods when ~ -i - large volumes or soda need to be dispensed.
¦ To aisure efriciency or the soda system 12, a solenoid valve 88 lS interposed at the head ~ ., '' ~ '' -l .
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-~7-16 between the tank 78 and a drain. At the be~in-ning of a day, or in the event that the microproc-essor 28 senses that a minimum volume or soda has not been dispensed in a given period or time, the tank 78 is emptied and rerilled with fresh soda at a lower temperature. This is done because the tem-perature of the soda, ir not frequently replen- ~ -ished, will rise with time and the soda will become -~ -flat. To accomplish this, the microprocessor 28 inhibits the valve 72 and pump 74 while openlng the -valve 88 to empty the tank to the drain. The valve -~-88 is then closed and the valve 72 and pump 74 are then cycled to gradually f~ll the tank 78 with cold water ror carbonating. The rate Ot cycling is, or -; ;
course, dependent upon the efrlciency or the cold plate 18. Accordlngly, a reserve of cold soda is --available for the beginning of the day's opera~
tions, and ror peak periods. A smaller cold plate 18 may thus be used than heretofore, and wear on-~;
the pump is minimized.
It is also contemplated that the invention will reduce the arfects of amblent temperature upon the soda by periodically allowing a bypass flush of 3-4 ounces of soda during periods of non-use, thus cau~1ng the carbonator tank 78 to recycle. Typi-cally, the tank 78 will recycle when between 20 and 80 ounces of soda has been withdrawn rrom the tank 78, deyending upon the nature of the rloa~ switch 86. With microprocessor 28 purging 3-4 ounces of soda from the carbonator tank through the solenoid valves 88 ever 3 minutes, for example, the carbon-ator tan~ 78 may be caused to recycle every 20-80 minutes, guaranteeing the tank 78 to be filled with cold and e~fectively carbonated soda. Of course, -.~ :.

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--" 1327186 it is contemplated that such a purge only be en-gaged by the microprocessor 28 when neither a dis-pensing cycle nor a purge cycle has not been en-gaged ror such a three minute period. ~nis purging reature allows for the cooling oi the "casual"
drink, those dispensed during periods of infrequent use or the soft drink dispenser. In the prior art, wlthout the purglng feature, the soda warmed up in the lines between the carbonator tank and dispen-sing head, resulting in warmer "casual" drinks with lower carbonation levels. With the purging o~ the instant invention, a constantly cold reservoir of carbonated water lS maintained up to and through the dispenslng head 16. ;
As shown, solenoid valves 85 are interpos-ed in the soda lines at the head 16 to allow soda --to yass to the heads 16 under microprocessor con-trol. In a pref~rred embodiment of the invention, and as will become more apparent hereinafter, each ~-pour head 16 includes 28 openings or passages for dispensing soda, each opening communicating with a separate tube or conduit 20. Preferably, the tubes are arranged in 4 groups of 7 each, there belng one solenoid valve 85 for each group, or 4 such valves per head 16. It is further contemplated that the valves ~5 may be duty cycled or otnerwise con~rol-led by the processor 28 to compensate for changes in head pressure in the tank 78 rrom the preset level. Such changes may occur, for example, from the rerilling of the tank 78 with water under pres-sure from the pump 74. For such purposes, a pres- --sure transducer 87 may be maintained in the tank 78 and in communication with the processor 28 which malntains a table or soda flow rates as a function ~ , ';' 1, .-': '..:

~,1, , ' - 132718~ ~
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of head pressure. The processor 28 may then con-trol a duty cycle for the operation of one or more or the 4 valves 85 to achleve the desired compen-sation as a runction of the sensed pressure.
Wlth reLerence now to Fiys. 4A and 4B, the detailed physlcal structure of the pouring head 16 may be seen. As seen rrom the bottom plan view of Flg. 4A, the head 16 comprises a block 90 of plas- ~:
tlC or otner suitable material which will not ad-versely affect rood products. Centrally posi~ioned in the block 90, passing therethrough, and opening at the bottom thereof, are a plurality of passages 92 maintalned in hexagonal configuration. In the preferred embodiment, there are 30 such passages `
92, altnough the specific number may vary within a reasonable range. In the preferred embodiment, the vast majority (28) or the passayes maintained in the hexagonal conriyuration are used to dispense soda or carbonated water. However, a minimum num- ``
ber or such passages may be used ror dispensing pure water. In the prererred embodiment, the outermost passages 94,96 are so used.
Positioned about the periphery o~ the con-figuration or passages 92 are a plurality or pass-ages 9~ of uniform cro--s section, but which angie away from the edges of the block 90 as they pass ` -~
from the top of the block through the bottom. The passages 98 rorm an angle o~ 7 - 15, and prefer-ably 11 degrees with the vertical as they pass through the block 90. The opening in the top of -~
the block and the course or the passages ga through the block are shown in phantom in the drawing. In the preferred embodiment, there are 12 such p~s-sages 98 which are typically used ~or dispensing -, .:
. - .

'' ~
:~ : .

--- 13271~ ~
~o- .. . .

the sugar-containlng or hign brlx syrups for blend-ing with the soda for the rormulation or a so~t drink. It will be noted that the high brlx pas-sages 98, while angled away ttrom the edge~ oi the block 90, are not angled toward the center or the hexagonal configuration of the passages 92, but are -purposefully angled away rrom such center at the corners or the hexagonal configuration o~ the pas-sages 92. As will be dlscussed hereinarter, such a confiyuration achleves the most effective and effi-clent dispensing of the high brix soft drink.
While the passages 98 are interposed particularly ror the purposes or dispensing syrups, it wili be understood that one or more such pas~ages may be ~-used ror dispenslng water iI addltional water sources are desired for purposes of reduclng the carbonation level ~or particular drinks.
Interposed in allgnment wlth the passages 98, about the periphery or the hexagonal configura-tion 92, are a plurality or passages 100 which are adapted for dispensing syrups for diet soft drinks --such as low or zero brix syrups. The passayes 100 pass Ytraight through the block 90, parallel to the edges thereof, and are not angled with respect to the passages 92. The separation between the diet soft drink syrups and the soda is maintained until entry into the glass or other receptacle since diet drlnks are known to mix easier than high-brix drlnks. Further, diet syrup is more likely to gen-erate ioam when combined with soda than is a high-brix syrup and, accordingly it is particularly im- ~`
portant to maintain the separation between the diet ~ syrup and the soda until entry into the glass, with ¦ the mixiny being achieved upon the ice. It wlll, l .
i: ,:.. '' :1: ;- '.

... .

1 ~2 71 8 ~

of courie, be understood that the passages 98,iO0, while being designated for syrup, may alternately be used ror water, juices, lced tea, or other SUlt-able component or beverage. ~ -As best shown in Fig. 4B, a cover plate 102 lS secured to the top or the block 90 by a plu-rality o cap screws 104. As further shown in Flg. ;
4B, each or the passages 92-100 communicates with its source of component such as soda, water, syrup, ;~-or the like by means or a flexible or elastic tube 106 such as TYGON tubing which receive the valves 44,85 as previously discussed. Accordingly, the cover plate 102 has a plurallty or passages ror ~;
receiving the tubing 106 for receipt by the associ- -ated passages 92-100. A novel feature of the in- -~
vention is the ract that the cover plate 102 iS ` ~:
used to crimp or otherwise secure the plurallty or tubes 106 to prevent their withdrawal rrom thelr -associated passage. This is achieved by offsetting the passages in the cover plate 102 which receive the tubing 106 from the passa~es in the block 90 ~ -which receive the tubing 106. ~g shown in Fig. 4B, ~-when the openings in the cover 102 and block 90 which receive the cap screws 104 are in alignment, the passages in the cover 102 and block 90 which re-~- celve the tubing 106 are offset on the order of 0.002-O.OlO inch and preferably 0.005 inch. This ofrset crimps the tubes 106 and prevents their re-traction.
It should also be noted wlth reference to :
Fig. 4B that the~passages 92 for soda or carbonated water are flared outwardly to provide an increasing diameter as ~hey pass through the block 90. In a :
prererred embodiment, the rlare angle is 20-30, ~ : .
~ ~ . ;. .

and ~referably 24. ~or purposes of approximation, the dlameter or the passages 92 increases from 0.125 lnch to 0.25 inch over a path o~ 1.125 inch.
The purpose or this ~lare or doubling of the dia- -meter of the passage 92 lS to reduce the velocity of the carbonated water or soda as it passes throuyh the dispensing head 16 to achleve a gentle rlow or the soda, greatly reducing the turbulence of the flow and the resulting foaming action.
Wlth continued reference to Fig. 4B, lt will be noted that the tubes 106 for passing car-bonated water or soda receive therein a tube 106a which has an outside diameter -~ubstantially equal to the lnside dlameter or the tube 106, both tubes preferably being of the same elastic material and nature. It will also be noted that the tubes 106,106a are married or ~oined near a bend in the - -tube 106 which defines the path taken by the soda -~
prior to entry into the cap 102 and block 90. It will also be noted that the end or the tube 106a received within the tube 106 is cut on a bias of 30-60 and preferably 45. Such structure has ~ ;
been found to reduce turbulence in the flow or the soda and to faciiitate a soft flow of such soda from the block 90. It will be appreciated that turbulence in the soda flow will result in an ef-rervescence or foaming of the soda as energy lS `-~
released in the escape of the entrained C02 gas. -~
With the tube 106 having a larger inside d1ameter than that or the tube 106a, the rate o~
flow or the soda slows upon reaching the tube 106, allowing the soda to become les~ dynamic and to achleve the "sort" flow desired. With the end of the tube 106a belng cut on an angle or bias, the ,' . ', ~:
-::
.

~ 1327186 ;:
-23- _ . -soda lS dlrected onto and alon~ the inner wall or the tube 106, rather than jetting lnto the curve~ ;
which the tube 106 takes as it enters the cap 102.
Accordingly, the soda takes a laminar, rather than turbulent rlow through the curve. Additionally, ;
the bias cut allows for a gradual, rather than abrupt, change in the diameter of the rlow path, agarn reducing turbulence and the liXeiihood of escape or the C02 gas.
With reference to Fig. 5, an appreciation of the flow pattern rrom the dispensing head 16 may be seen. As shown, a plurality of tubes 106 com-municate through the assembly 90,102 to provide for -soda, water, syrups and the like ror dispensing into a cup or other receptacle. The soda, dlspens-ed from the passages 92 ln the center of the block 90 holds a rather tlght flow path 108 which is con-ical as it leaves the block 90 and becomes substan-tially cylindrical thereafter, as shown. It lS
known that this is characteristic o~ soda in that the soda ha3 an arfinity or attraction for itself ~, and holds a rather tight pattern in freeflow. This is further achieved by maintaining the openings of the passages 92 at the bottom of the block 90 in: -close tangentlal proximity to each other, as shown.
Pre~erably, such openings are either tangential or ~
separated from adjacent openings by less than 0.010 ~;-inch. The high brix syrups from the angled pass-ages 9~ foiiow a stream or path which is convoluted with respect~to and adjacent the soda flow path 108 such that the syrup and soda stay a fixed distance apart until they reach the lce or the glass. By mixing the two upon the cold ice, the mixlng action is less volatile and less likely to foam. The more ~ ::

;\ 1327186 -~4-volatile dlet syrups, emltted rrom the passage~
100, preierably follow the flow path 112 which is substantially a straignt vertical drop rrom the dlspensing head 16, separated rurther from the soda path 108, to assure that mlxing does not occur un-til reaching the cup or ice. A~ain, the coldness of the ice restricts the volatility or the mlx.
The paths of the syrups are derined by the passages 98,100 discussed above.
The constant spatial and angular relation- -shlp between the syrups and soda insures that the syrups and soda strike the surrace of the ice at predetermrned dis~ances from one another and at predetermined velocities, regardless or the ice level. The invention allows for various syrups to be dispensed with their own unique best spatial and ~¦
angular relationship to the soda to reduce foaming and stratification.
An important feature or the invention is -the provislon of means ~or preventing a syrup of one composition to mix with a drink of another. As is appare~t from Fig. 4, the dispensing head 16 includes a plurality of different syrup nozzles or passages. Ir syrup rrom one of those passage~ were to drip into a glass receiving a beverage not to include Ruch a syrup, the quality and integrity of -the drink wouïd be greatly impaired. Accordlngly, ~-~
each or the syrup tubes 106 is provided with a hy-draulic accumuiator 114 as shown in Fig. 6. The hydraulic accumulator includes a housing li6 ~rom which extends the dispensing tube 106. Entering the side or the houslng il6 lS a tube li8 which communicates with the associated pump 36 for the speciric syrup. Extending from the top or the ~,'.
, , . . .

- 132718~ ~ ~
-~5-houslng I16 is an elastic tube 120 which receives therein a ball 122 havlng a dlameter substant~ally e~ual to or sllghtly yreater than the 1nside dia-meter or the tube 120. Accordingly, the ball 122 is pressfit or snugly received within the tube 120 and serves to seal the end thereof.
In operatlon, when the appropriate sole-noid valve 44 is actuated, syrup under pressure is ~ -dispensed from the the appropriate pump 36, through -the conduit 42 and valve 44, and into the tube 118.
This forceful flow of syrup through the housing 116 creates a slight vacuum in the tube 120 which ~ ~ -. . , slightly collapses. When the flow stops, the vacu- ;;~
um in the tube 120 seeks to reach a point of pres-sure equilibrium and can do so only by expansion of the elastic tube 120 to its quiescence state. When this occurs, the syrup in the dispenslng tube 106 1~ slightly withdrawn, creating a concave surface at the end of the nozzle in the dispensing head 116 and maintained in that posture by sur~ace tension -and the quiescent state of the hydrualic accummula-tor 114. Accordingly, there is no dripping of un-wanted ~yrup into dispensed beverages.
It is further contemplated that with the syrup dispens1ng tubes 106 being elastic such as of `~
Teflon or an appropriate fluorastomer, the hydrau-lic accumulator 114 may be ellminated with the tubes 106 serving the same function. In such a case, when a valve 44 opens, the pressurized syrup with1n the associated tube 106 causes such tube to expand sl1ghtly as the syrup rlows. At the end or the dispensing cycle, the valve 44 snaps shut, but the momentum of the syrup wlthin the tube ca~lses the syrup in the tube to continue its rlow for a , i:
.~ .
.', ::
J
~ .
:.j .

:h 132718~
-2~-sllght perlod, during whicn time tne tube 1~6 be-gins to collapse as the kinetic energ~ o~ the syrup ~low dissipates. When the momentum and rlow ter-minates, the eiastic nature of the tube ~06 causes the tube to expand to its original diameter, with-drawing the syrup rrom the end oi passages 98,100 ln a concave manner in which they are held by the quiescent state or the tube 106 and sur~ace ten-sion. For such purposeX, the tubes 106 may extend through the passages 98 within the block 90, ter-minating flush with the bottom of the block 90.
It has been round that the hydraulic ac-cumulators ii4 work best with low ViSCoClty diet syrups, whlle a hydraulic accumulator as derined ln the immediately preceedlng parayraph is best suited ror implementation wlth higher viscocity high brix syrups.
Utilizing the dispensing syste~ as de-cribed above, certain unique ~eatures are attaln- ~
able. To begin with, roaming is substantially ~`
e~iminated by the absence of a dirruser in the pourlng head and by allowing the soda and syrup to mix on the ice in the cup itselr. By having the soda already at a low temperature by passing it through the ice plate 18, and by mixing it with the syrup on the cold ice, roam is substantially elimi-nated and hence the drinks may be poured much more ~-rapidly. To maxlmize the mixing ~eature and to minimize ~oaming, phasing or the syrup and soda dlspensing cyc~e~ has been dlscovered to be most benericial. Such cycllng is shown for a prererred embodlment o~ the lnvention in Fig. 7. As shown at time T~ a selectlon has been made at the button board 30 as to the type and size of sort drink. At .. . .

~: :: .' , ~,.'::
-;. : .~.-.
- :` ~, -tlme Tl the pour swltch 26 i~ actuated by a cup or othewise, and the dlspensing cycle begins by pres-surization of the pum~s 36, and selective actuation of appropriate valves 52,44 and the like as pre-viousl~ discussed. Initially, only soda is dis-pensed (Tl), followed by a concurrent dispensing or soda and syrup (T2), followed by a period or syrup only (T3). For a short period or time (T4), noth-lng is dispensed, allowing any foam which mlght have generated to settle. Subsequently, soda alone is dispensed (T5), followed by a concurrent d-s-pensing of soda and syrup (T6), ~ollowed by a rinal ~loat or syrup alone (T7). This float gives -strength to the drinX at the top which normally would be the weakest part of the drlnk.
Agaln recalling that foamlng is a result ;~ -or the combining or syrup and soda, those portions o~ the dispensing cycle in which either soda alone, ~ -syrup alone, or nothing is being dispensed will allow whatever foam was previously generated to settle. The desired control can be readily achlev-ed by a timed actuatation of the dispensing valves 44 under control of the microprocessor 28, which are the ~ame valves to be regulated to a achieve a deslred dispensing duty cycle to compensate for temperature variations in a manner discussed earli-er herein.
Yet a rurther capability or the instant inventlon lS the dispensing or low carbonatlon drinks. It is known that a standard carbonated beveraye contains 3.4 - 3.6 volumes of C02 per vol-ume of liquid. A low carbonated drink would typi-caily have on the order or 2.2 - 3.0 volumes of C0 per volume or liquid. It has been round that low ~ : .

:

~-` 132718~ :;

~ ':
carbonation drinks may be dispensed, ~or example, by actuating three soda valves and one water valve at the same time, thus dilutlng the soda by 1/3.
When this is done, the rate or syrup dispensing is lncreased as by an lncrease of voltage and pressure at the transducer 50. By accelerating the rate of syrup pour proportionately to` the increase o~
soda/water pour, the proper sweetness ratio or brix may be maintained. Obviously, the ratio or water to soda which is to be dispensed for any drink bears a relation to the degree or carbonation of the desired drink. The control of the particular soda and water valves can, or course, be properly achieved via the microprocessor 28.
As shown in Fig. 2, each of the reserviors 36 has an upper level sensor 45, a lower level sen-sor 47, and a ground lead 49. The sensors 45,47 ~ ;
are passed to the microprocessor 28 and are opera-tlve to determine when the pump 36 is full or when i~
operation of the same has erred. In a desired mode or operatlon, as soon as the level in the pump 36 drops below the top sensor, indicating that a drink has just been poured, a 20-second timer is started by the microproce~sor 28. At the end of the dis-pensing cyc}e, the pumps 36 are vented by the sole-noid valve 64 to release the pressurization of the j C2 gas. At the same time, the valve 40 associated with the pump from which ~yrup was dispensed opens to replenish the syrup in the pump rrom the bulk ~ supply 37 until the microprocessor 28 senses via $,~-- the sensor 45 tnat the pump ls full or until a new dispensing cy d e i5 commenced. In elther event, the microprocessor 28 terminates the refilling op-j~ eration by ciosing the valves 40,64. Ir the `: .. '.
3~-;- :

~` 132718~
-29- ;

20-second timer tlmes out, it is lndicative that -there is a problem with the pump 36 and that pump ~-is rendered inactive. The pump is rendered inac-tive so that it is not totally depleted of syrup.
Al o, if the source container or pressurized syrup at 37 is empty, this reature prevents the pu~p 36 from exhausting C02 gas for more than ~0 seconds, -thereby eliminating tne possibility of depleting ~ -the C02 supply while trying to rill a pump with no supply syrup available. The processor 28 advises the operator or thls condition by means or a blinking light on the button board associated with the syrup. Should the operator ignore the s~ynal and attempt to dispense a finished beverage with such syrup, the processor 28 will dlsallow the dis-pensing or both that syrup and carbonated water.
Thls is a significant advantage over prior art -"sold out" sensors or dlsplays, particularly ~or clear syrups where the absence of syrup is not im-mediately apparent.
Each time a dispensing cycle is initiated a~ by actuation o~ ~he pour switch 26, the timer starts anew. Tne top sensor 45 must be contacted with syrup within twenty seconds of the last dis-bursement or the associated pump 36 is shut down.
The twenty second time period is somewhat arbi-trary, lt being understood that in a preferred em-bodiment, the entire pump 36 could be fllled from a totally dry po~ition to a position where it is fllled to the top sensor 45 in approximately 12 seconds. Accordlngly, the twenty second time limit provides a safety ~actor.
In like rashion, the bottom sensors 47 determine when the level or syrup in the pump 36 is :.'.' ' - .

3~
~: . .
.

dropped to an unreasonably iow level. When the syrup drops below the sensor 47 in any of the pumps 36, lt is indlcative that the pump is out ot syrup and the pump is then shut down and operations swltched to another oi the pumps 36 which may con- -tain the same syrup. Obviously, the contacts 49 are simply for ground rererence and, as will be understood by those skllled ln the art, the syrup within the container 36 is used as a conductor to pass electrical signals from the contacts 45,47 to ground 49. It should also be understood that the top level sensor 45 is used as a means for closing the assoclated fill valve 40. As soon as that de-slred level or syrup has been reached the micropro-cessor 28 senses that condition and closes the valve 40 to prevent rurther entry or syrup into the reservoir pump 36.
When the bottom sensor 47 indicates to the microprocessor 28 that the level on the associated pump 36 is below the level of that sensor, the as-sociated pump 36 is disabled and an indication is made on the button board 30 that the bulk supply 37 for that syrup must be replenished. In such in-stance, the empty canister is removed ~rom the bulk supply 37 and replaced with a new cani~ter. A but- -ton on the button board 30 is then pressed to enter into the refill cycle, during whlch the mlcro~ro-cessor 2B causes the valve 40 to open and syrup is then passed into the associated pump 36 until the top sensor 45 is reached. During this process, the pump 36 is vented through the exhaust manifold 62 - and three-way solenoid valve 64 to allow the re-filllng to be accomplished. Accordingly, any C0z gas which was mointalned in the conduit 38 or in 1:~ .. - `, .
1: .,' - ' ' :` 13~7~ 86 ~

.: ,.
the pump 36 is exhausted and is prevented fro~ ;
passing through the dlspensing valve 44 or tubes 106. Accordingly, there are no "slugs" in the ;-line, no syrup is wasted, and the quality and in-tegrity or the drink remains constant. In other words, the syrup is totally consolidated or recham-bered in the pumps 36 and the dispensing head is isolated rrom any empty canisters in the bulk sup-ply 37.
In operation, the operator selects a bev-erage as to both type and volume rrom the button board 30. The microprocessor 28 senses the seiec-tion and prepares itself for dispensing. When the operator places a cup fllled with an appropriate amount of ice under the pouring head 16 and con-tacts the pour switch 26, the microprocessor re-ceives a signal advising it to enter into the dis-pensing cycle. The pumps 36 are then pressurized by means o~ the solenoid valve 66 and yressure transducer 50 through the pressure manifold 54. An ~;
appropriate one of the dispensing valves 44 is then actuated by the microprocessor 28 as is an appro- -priate solenoid valve 85 to respectively allow the flow of syrup and soda into the cup. This flow is achieved according to the timing chart set rorth in Fig. 7 and discussed above. At the termination or the dispensing cycle, with the valves 44,85 closed, the pumps 36 are vented through the exhaust mani-fold 62 and under controi or the three-way solenoid valve 64 to depressurize the pumps 36. The system is then available for a subsequent dispen~ing cycle It should be thus apparent that the in-stant invention provide~ for a sor~ drink d1qpens-, . . . .
,~ ' .i :

i2718~ :

ing system which i~ capable o~ dispensing a large variety or so~t drinks from a single dispensing head ln a time erricient manner. Foaming is slg-nrricantly reduced, i~ not eliminated, such that a full measure or beverage may be dlspensed in a min-imum amount of time. Rechambering and consolida-tlon of the syrups within individual pumps 36 pre-vent "slugs" rro~ entering the line and guarantee beverage consistency from one dispensing cycle to another. Addltionally, consistency is maintained irrespective o~ line lengths or ambient temperature by virtue of the consolidation or the syrup wlthin the pumps, the monitoring of the temperature or the ;~
syrup with sub~equent pressure modiricati`on, and the monitoring or the head pressure on the carbon~
ated water with ~ubsequent time adjustments. By providing a hydraulic accummulator with each or the syrups, there i8 no intermixing of syrup from one drink to the next. The pumps are rrequently ex-hausted such that the syrup itself does not become carbonated or volatile, further adding to~the sta- `
bility or the system. Flnally, by maintaining the rlow or syrup and soda separate from each other and allowing the drink to mix upon the cold ice, foam-ing and turbulence are greatly reduced. ,~
. .
As should be apparent from the foregoing, the control of the dispenser of the invention is achieved by the microprocessor 28. While various ~ -functlons or such control have been illustratively set forth above, it should be understood that dif- .
rerent metkods or control may be employed to achieve the same end re-~ults. In accordance with the invention, there i9 presented in Figs. 8-15 a rlowch rt setting forth the program control of the ~ ~ .:. .-;~ ' ',' ''-microprocessor 28 in sufriclent detail to enable a person skilled in the art to appreciate the operatlon o~ the same.
With rererence to Figs. 8 and 9, an appre-ciation o~ the general overall system may be ob-talned. As shown in Fiy. 8, when power is turned on the memory and outputs are initialized, and the Interrupt routine is set to occur every T micro-seconds. When the Interrupt subroutine has sent a communicatlon, the memory is accessed for read or wr1te operations. Upon conclusion of memory access, the keyboard is monitored and the ~ystem is set to handle one or the selected brands of a bev-erage. That brand is then "handled" in the block d~signated "Handle Designated Brand" in a fashion -~
which will be discussed in part hsreinafter. The system then determines whether or not all brands have been so handled and, lf not, the cylce loops until all such brands have been completed. Upon completion, determination is made as to whether or ~ -not any other tasXs need to be per~ormed. If so, such tasks are performed and the routine of Fig. 8 - -returns to await the next communication from the Interrupt subroutine. If no other tasks were required, the same return is made.
The Interrupt subroutine is shown in Fig.
9. It will be seen that this subroutine opens and closes the various valves or the system as advised from memory dependent upon the beverage dispensed or to be dispensed. The Interrupt subroutine also ~ reads all the inputs whlch include the pump sen-¦ sori, the keyboard, a keylock function, tempera-tures o~ the syrups and soda, and the like. The communlcation channei is also handled in the Inter-, -:~ :

.
:
.~, ' .

132718~ ~

rupt subroutlne in the event that a host computer is employed. The real time clock is also updat~d for setting actual tlmes used in the dispensing, refilling, and slmilar operatlons. Finally, the Interrupt also handles the activity ~or a specific brand of beveraye, updates that brand's status and sets itself for handling another brand on the next Interrupt. This final block of the Interrupt sub-routine is presented in ~urther detail below with respect to Fig. 15. At the conclusion or the Interrupt subroutine, return is made to the overall system program o~ Fig. 8.
Figs. 10-I3 present an expansion on the sequencing of the block designated "Handle Desig-nated Brand" o~ Flg. 8. As shown, the progran determines whether a pouring cycle i9 presently ~ ~
engaged. If not, a deter~ination is made whether ~ -the operator has celected a particular brand or beverage to be dispensed. If the operator has selected a brand, then the determination is made as to whether a size selection ~or the drink is re-quired. If such a selection is required, a deter-mination is made as to whether or not the size has been selected. In the event that a size selection is not re~uired or that a size selection has been made, the micrQprocessor then senses the pour switch at the head or a pour button on the keyboard to determine if a dispensing cycle is being re- ~
quested. I~ a request has been made, the micro- -processor determines whether or not ade4uate carbon `
dioxide is avaiiable to pour or dispense both the -syrup and the soda. If it is, a determlnation is -~ ;
then made as to whethar or not the status of the requested beverage allows ~or dlspensing. In other ~ .. ~'.. -s~

1327~8~

words, is the pump o~ that system full, i9 it oper-ative, or has that beverage been dls~bled at the keyboard~ Next, the system determines whether any pumps are in a refilling cycle and, if they are, the Interrupt subroutine temporarily stops the re-rilling cycle, closej the approprlate valves, and allows the dispensing cycle to continue as in Fig.

As shown rn Fig. 11, the microprocessor 28 points to one of "N" curves of pressure vs. temper-ature respecting the viscosity of the syrup or the ~-selected beverage. The microprocessor 28 also se~
lect~ the appropriate rormulation parameters from a table, such parameters establisning the number oi ~-soda dlspensing valves and water dlspensing valves to be employed in the particular beverage. If the correct "N" ror the desired brand has been select-ed, the temperature of that brand's syrup in the pump is then read. The appropriate pressure ~or the temperature or that brand is then read f rom the curve selected above. The appropriate pres-ure -~
data is then sent to the transducer to allow the syrup to be appropriately pres~urized. The carbon ; -dioxide valve to the transducer i9 opened to pass the pressure to the syrup pump and a determination is then made as to whether the appropriate pressure head is present on the syrup with1n the pump. The microprocessor then accesses the brand parameter table which was pointed to in the first block ln ~
this figure, and determines which soda compensation - ~ `
table to use.~ ~ -s shown in Fig. 12, the microprocessor -then point~ to one or the "N" curves of entries v~.
pressure, where the entries are the sequence con-. - ~

`^ 1327~86 trol ~or the vaivei opening and closing to malntaln a constant tlow of soda. In other words, the soda is turned on and orf to compensate for the pressure head changes in the soda dispensing system. ~ext, the brand status is changed to "pouring" ~uch that the Interrupt subroutine may actually begln the pouring cycle as shown in Fig. 13.
Fig. 13 lS an expansion on the pouring ~-process employed in the rinal block or the Inter-rupt subroutine o~ Fig. 9. As shown, when the sys-tem is in the pouring status, the initial detérmi-nation is made as to whether or not soda comprises a part or the formula to be dlspensed. It it does, -;
the pressure head on the soda is read and the ap- ~-propriate table is resorted to for opening and closing the soda valves to achieve the desired -~- -pressure compensation. Next, the soda and syrup valves are opened and closed to achieve the desired phased flow to minimize ~oaming as discussed here-inabove. As shown in Fig. 13, the dispensing cycle -continues untll it has either timed out, the opera- -tor has terminated the cycle, or the bottom sensor ¦ has indicated that syrup is no longer available.
Once the pouring cycle is terminated, the carbon dioxide to the transducer is cut orf, the syrup and -soda pour valves are closed and the brand status is changed to indicate the need ror a refilling cycle.
~ The refilling ~unction is shown in Flg. 14 1 as an expansion or the "Handle Designated Brand" - ~

5! function of Fig. 8 and is shown in Fig. 15 as an ~ ~-expansion of the final block of the Interrupt sub-routine of Flg. 9. With reference now to Flg. 14, it wlll be seen that the microprocessor determines whether the brand's pump needs refilling. Ir so, a ., .
i3 ` 1327186 determlnatlon is made whether or not the brand just finished a dispensing cycle. Ir it did, the refill timer is set to Tl to begin the refilling or that brand. If the brand did not just pour, than a ae-termination is made as to whether the manager has requested a refill from the keyboard. If the man-ager has made such a request, the refill timer is set to T2. If the manager did not request a re-flll, such is an indicatlon that the brand was in a refill cycle and was interrupted for a dispensing cycle. In such case, the microprocessor recovers the time remaining ror the interrupted refill cycle. The microprocessor then determines whether any other pumps are refilling and, if not, the Interrupt subroutine opens the exhaust valve juch that the pump may be replenished. If other pumps are refilling at that time, the exhaust is already open and the step is omitted. The Interrupt sub-routine then opens the brand's refill valve and that brand' 9 status is changed to "rerilling".
As shown in Fig. 15, the brand's status is refilling, a determination is made as to whether or not a rerill disable request has been made. If so, the brand's status is changed to "not rull can pour," indlcating that, while the pump is not full, .~ :
there is still syrup available ror dispensing. If there is no disable request, the refill timer is decremented, or allowed to time down. If the time allowed for rerilling is up before the pump is re-filled, the brand's status i changed to "disabled-empty," indicating a problem exists e~ther at the i pump or with a lack~of syrup in that the pump was not refilled withln the time alloted. In normal operation, the liquid will reach the top sensor of ~
',',, ' ., .

~
.

1327186 ~

. .
the pum~ before the clock has tlmed out, indlcating that the pump is avallable for dispensing syrup and setting the brand status to "full-can ~our."
Whether the brand's status indlcates that the pump is empty but a pour can be made, or whether it in-dlcates that the pump did not ~ill in the required time or whether it indicates that the pump is full -and dispensing can be made, the brand's refill - ~-valve is closed and, if no other pumps are rerill-ing, the exhaust valve is similarly closed, com-pleting the rerill cycle. Obviously, if other ~-pumps are rerilling, the exhaust valve remains open -~-until the refiliing cycle o~ tne final pump is concluded.
It will be appreciated by those skilled in the art that numerous and varlous modirications may be made ~o the algorithm of the system to provide -~
for deslred ~eatures. The roregoing descrlption :^-has been of a general nature to present to those -~
skilled in the art a means for achieving certain of the features of the invention, but the concept of ~-the invention is not limited to such embodiments. :-Thus it can be seen that the objects of the inventlon have been satis~ied by the technl~ues and apparatus presented hereinabove. While in ac~
cordance with the patent statutes only the best -~
mode and preferred embodiment of the invention has been presented and described in detall, it is tO be understood that the invention is not limited there-to or thereby. Accordingly, for an appreciation of the true scope and breadth of the invention refer-ence should be had to the ~ollowing clalms.

1~: . ,, J ~ . '

Claims (54)

1. A beverage dispenser, comprising:
a pour head;
first means for dispensing soda through said pour head;
second means for dispensing a flavoring syrup through said pour head; and control means interconnected between said first and second means for regulating times periods of dispensing each of said soda and flavoring syrup through said pour head during a dispensing cycle to obtain a desired drink;
wherein said first means comprises means within a carbonation tank for monitoring pressure therein, said control means regulating said timed periods ofdispensing said soda as a function of said pressure within said carbonation tank.

2. A syrup dispensing system for a soft drink dispenser, comprising:
a pour head;
a bulk supply of syrup;
first means comprising a chamber interconnected between said pour head and said bulk supply for receiving syrup from said bulk supply and dispensing said syrup through said pour head;
control means connected to said first means for controlling said receipt of syrup by said first means from said bulk supply and said dispensing of syrup through said pour head;
a source of pressurization in operative communication with said chamber and controlled by said control means; and temperature sensing means within said chamber and in communication with said control means, said control means regulating said source of pressurization to generate a pressure head within said chamber as a function of temperature of syrup within said chamber.

3. The syrup dispensing system for a soft drink dispenser according to claim 2 wherein said chamber operatively communicates with said bulk supply through a first valve and operatively communicates with said pour head through a second valve, said first and second valves controlled by said control means.

4. The syrup dispensing system for a soft drink dispenser according to claim 3 wherein said control means closes said first valve and inhibits dispensing of syrup from said chamber if said chamber is not filled to a predetermined capacity in a fixed period of time.

5. The syrup dispensing system for a soft drink dispenser according to claim 3 which further includes means for venting said chamber connected to said chamber and controlled by said control means, said means for venting being activated by said control means to vent said chamber when said first valve is opened to fill said chamber.

6. The syrup dispensing system for a soft drink dispenser according to claim 5 wherein said control means controls said venting means to periodically vent said chambers.

7. A syrup dispensing system for a soft drink dispenser comprising:
a pour head;
a bulk supply of syrup;
first means comprising a chamber interconnected between said pour head and said bulk supply for receiving syrup from said bulk supply and dispensing said syrup through said pour head;
control means connected to said first means for controlling said receipt of syrup by said first means from said bulk supply and said dispensing of syrup through said pour head;
a source of pressurization in operative communication with said chamber and controlled by said control means; and temperature sensing means within said pour head and in communication with said control means, said control means regulating said source of pressurization to generate a pressure head within said chamber as a function of temperature at said pour head.

8. The syrup dispensing system for a soft drink dispenser, according to claim7 wherein said chamber operatively communicates with said bulk supply through a first valve and operatively communicates with said pour head through a second valve, said first and second valves controlled by said control means.

9. The syrup dispensing system for a soft drink dispenser according to claim 8 wherein said control means closes said first valve and inhibits dispensing of syrup from said chamber if said chamber is not filled to a predetermined capacity in a fixed period of time.

10. The syrup dispensing system for a soft drink dispenser according to claim8 which further includes means for venting said chamber connected to said chamber and controlled by said control means, said means for venting being activated by said control means to vent said chamber when said first valve is opened to fill said chamber.

11. The syrup dispensing system for a soft drink dispenser according to claim10 wherein said control means controls said venting means to periodically vent said chambers.

12. A beverage dispenser, comprising:
a pour head;
first means for dispensing a soda through said pour head;
second means for dispensing a flavoring syrup through said pour head; and control interconnected between said first and second means for regulating timed periods of dispensing said soda and flavoring syrup through said pour headduring a single uninterrupted dispensing cycle to obtain a desired drink, said control means establishing first time periods during which only soda is dispensed, second time periods during which soda and syrup are dispensed concurrently, and third time periods during which only syrup is dispensed during said dispensing cycle.

13. The beverage dispenser according to claim 12 wherein said control means further establishes fourth time periods during which neither soda nor syrup are dispensed during a dispensing cycle.

14. The beverage dispenser according to claim 12 wherein said dispensing cycle commences with a first time period and ends with a third time period.

15. The beverage dispenser according to claim 14 wherein said second time periods are interposed between said first and third time periods are interposed between said first and third time periods.

16. The beverage dispenser according to claim 12 wherein said second means comprises an elastic tube connected to a pressurized source of syrup having a valve interposed therein for allowing and inhibiting syrup to flow therethrough from said pressurized source.

17. The beverage dispenser according to claim 16 wherein said elastic tube collapses upon closure of said valve terminating said syrup flow and then recovers, drawings said syrup back from an open end of said tube.

18. The beverage dispenser according to claim 12 wherein said first means comprises a carbonation tank connected to a source of water and a source of carbon dioxide, and a cold plate interposed between said water source and said carbonation tank.

19. The beverage dispenser according to claim 18 wherein said carbonation tank is insulated.

20. The beverage dispenser according to claim 19 which further includes conduits passing through said cold plate from said carbonation tank to said pourhead.

21. A beverage dispenser, comprising:
a pour head;
first means for dispensing a soda through said pour head;
second means for dispensing a flavoring syrup through said pour head;
control means interconnected between said first and second means for regulating timed periods of dispensing said soda and flavoring syrup through said pour head during a dispensing cycle to obtain a desired drink;
wherein said second means comprises a pump for each of a plurality of flavoring syrups, each pump connected to a bulk supply of an associated flavoring syrup through an input conduit, and means for pressurizing said pump connected to and controlled by said control means, each said pump including means connected to said control means for monitoring the temperature of syrup within said pump; and pressure regulating means interconnected between said means for pressurizing and said pumps, and controlled by said control means to regulate a pressure head of said pumps as a function of the temperature of said syrup.

22. The beverage dispenser according to claim 21 wherein said second means further comprises a dispensing conduit connected to each said pump, each said conduit having a dispensing valve interposed therein connected to and controlledby said control means.

23. The beverage dispenser according to claim 22 which further includes a fill valve interposed in each said input conduit, said fill valves connected to and controlled by said control means.

24. The beverage dispenser according to claim 23 wherein each said pump has an upper level sensor and a lower level sensor in communication with said control means, respectively indicating to said control means when an associated pump is full or empty of syrup.

25. The beverage dispenser according to claim 24 wherein said control means inhibits operation of a pump when an associated lower level sensor indicates said pump is empty.

26. The beverage dispenser according to claim 24 wherein said control means initiates a time period each time syrup is dispensed from a pump and closes saidfill valve associated with said pump at the end of said time period in the eventsaid upper level sensor does not indicate said pump is full.

27. The beverage dispenser according to claim 23 wherein each said pump has a vent connected through a valve to atmosphere, said valve connected to and controlled by said control means.

28. The beverage dispenser according to claim 27 wherein said means for pressurizing comprises a source of pressurized carbon dioxide gas and a pressurization valve interposed between said source of pressurized carbon dioxide gas and said pumps, said pressurization valve connected to and controlled by said control means.

29. The beverage dispenser according to claim 28 wherein said control means dispenses syrup from one of said pumps by opening said pressurization valve and subsequently opening and closing a selected one of said dispensing valves allowing said selected dispensing valve to be open a period of time sufficient to achieve the dispensing of a desired quantity of said syrup.

30. A beverage dispenser, comprising:

a pour head;
first means for dispensing a soda through said pour head;
second means for dispensing a flavoring syrup through said pour head;
control means interconnected between said first and second means for regulating timed periods of dispensing said soda and flavoring syrup through said pour head during a dispensing cycle to obtain a desired drink; and wherein said pour head comprises a plurality of soda dispensing passages arranged in a geometric pattern encompassed by a plurality of syrup-dispensing passages, at least certain of said syrup-dispensing passages extending at an angle through said pour head with respect to said soda-dispensing passages, such that projected extensions of said certain syrup-dispensing passages do not intersect with a center of said geometric pattern and syrup from said certain syrup-dispensing passages tracks along side of a flow of soda from said soda-dispensing passages in spaced relationship therefrom, said flow of syrup convoluting said flow of soda.

31. The beverage dispenser according to claim 30 wherein said soda-dispensing passages are substantially tangential to each other at a surface of said pour head where said soda-dispensing passages exit.

32. The beverage dispenser according to claim 30 wherein said soda-dispensing passages are conical as they pass through said pour head and are of increasing diameter in a direction of soda flow therethrough.

33. A beverage dispenser, comprising:
a source of soda;
a source of syrup;
a pour head in communication with said sources of syrup and soda;
first means for dispensing soda from said sources of soda and through said pour head;
second means for dispensing flavoring syrup from said source of syrup and through said pour head;
control means interconnected between said first and second means for regulating times periods of dispensing said soda and flavoring syrup through said pour head during a dispensing cycle to obtain a desired drink; and wherein said pour head comprises a block having a plurality of soda-dispensing passages encompassed by a plurality of syrup-dispensing passages passing therethrough, a cover plate having passages therethrough, the passages through said block and cover plate being in corresponding spaced relationship toeach other, said cover plate being attached to said block with the passages of the cover plate and block being in misalignment with each other.

34. The beverage dispenser according to claim 33 wherein said soda-dispensing passages are substantially tangential to each other at a surface of said pour head where said soda-dispensing passages exit.

35. The beverage dispenser according to claim 33 wherein flexible tubes pass through said passages in said cover plate and ends of said tubes are received within said passages within said block, said tubes being crimped and held by said misalignment.

36. The beverage dispenser according to claim 33 wherein said pour head further includes a water dispensing passage in communication with said control means for dispensing water with said soda to reduce the carbonation level of thedesired drink.

37. The beverage dispenser according to claim 33 wherein said soda-dispensing passages are conical as they pass through said pour head and are of increasing diameter in a direction of soda flow therethrough.

38. The beverage dispenser according to claim 37 wherein at least certain of said syrup-dispensing passages extend at an angle through said pour head with respect to said soda-dispensing passages.

39. A beverage dispenser for dispensing beverage into a receiving container, comprising:
a source of syrup;
a source of soda; and a pour head in communication with said syrup and soda sources for dispensing syrup and soda in spaced-apart streams, precluding appreciable mixingof said syrup and soda until received by said container, said pour head comprising a cluster of orifices connected to said source of soda, and orifices peripheral to said cluster connected to said source of syrup.

40. The beverage dispenser according to claim 39 wherein said orifices within said cluster are in close tangential relationship to each other.

41. The beverage dispenser according to claim 39 wherein said orifices within said cluster are of a conical shape, being of increasing diameter in the direction of soda flow.

42. The beverage dispenser according to claim 39 wherein said pour head defines said stream of soda as a truncated cone, which is convoluted by said stream of syrup.

43. The beverage dispenser according to claim 42 wherein certain of said peripheral orifices angle inwardly toward said cluster, but offcenter from said cluster.

44. The beverage dispenser according to claim 39 wherein said orifices communicate with said sources of syrup and soda through flexible tubes crimped at said pour head and thereby held in fixed communication with said orifices.

45. The beverage dispenser according to claim 44 wherein said tubes communicating with said source of syrup are elastic, contracting upon termination of syrup dispensing to withdraw syrup from an end of said orifice.

46. The beverage dispenser according to claim 39 wherein said orifices communicate with said source of soda through tubes which bend at said pour head in proximity to said orifices.

47. The beverage dispenser according to claim 46 wherein each said tube increases in diameter in proximity to said bend.

48. The beverage dispenser according to claim 47 wherein said tube is defined by a first tubular member receiving a second tubular member where said tube increases in diameter, said second tubular member having an end thereof cut on a bias, said end being received within said first tubular member.

49. A beverage dispenser, comprising;
a pour head;
first means for generating soda and dispensing soda through said pour head during a dispensing cycle, said first means comprising a carbonation tank, a source of water connected to said carbonation tank for maintaining a level of water therein, and a source of CO2 gas in communication with said carbonation tank, supplying CO2 gas thereto;
control means connected to said first means for controlling said generating of soda and dispensing of soda through said pour head; and a pressure transducer received by said carbonation tank and sensing the pressure therein, said pressure transducer being in communication with said control means, said control means regulating said dispensing of soda through said pour head during said dispensing cycle as a function of pressure within said carbonation tank.

50. The beverage dispenser according to claim 49 wherein said control means regulates said dispensing of soda by sequentially opening and closing a soda dispensing valve during said dispensing cycle on a times basis determined by said pressure within said carbonation tank.

51. The beverage dispenser according to claim 49 which further includes means interposed between said source of water and said carbonation tank for cooling water introduced into said tank from said source of water.

52. The beverage dispenser according to claim 51 wherein said control means is operative to drain said carbonation tank and subsequently refill said carbonation tank in timed stages, said water being introduced into said carbonation tank through said means for cooling.

53. A beverage dispenser; comprising:
a pour head;
first means for generating soda and dispensing soda through said pour head, said first means comprising a carbonation tank, a source of water connected to said carbonation tank for maintaining a level of water therein, and a source of CO2 gas in communication with said carbonation tank, supplying CO2 gas thereto;
said carbonation tank through said means for cooling.

54. The beverage dispenser according to claim 53 wherein said carbonation tank further includes a pressure transducer in communication with said control means, said control means regulating said dispensing of soda through said pour head as a function of pressure within said carbonation tank.