Abstract:
A beverage dispenser that uses a slurry ice heat transfer approach to achieve a lower cost solution for controlling the temperature of a beverage to be dispensed, A cost effective heat transfer approach can be achieved by replacing the cold plate or refrigeration system of prior art beverage dispensers with a slurry ice bath. The invention provides a hopper into which a slurry ice bath is created. The hopper has an access door for receiving ice and an interior valve for dispensing either carbonated water or still water to form a slurry ice bath. Coils containing a beverage to be dispensed are submersed in the slurry ice bath. The slurry ice causes heat to transfer from the coils, thereby maintaining the coils at a certain temperature.
Abstract:
A system and method for dispensing a predetermined portion of a beverage or drink additive using a cost effective portion control valve that replaces electrical components with mechanical components. The present invention dispenses a controlled portion of a beverage when a lever is activated. A magnetically coupled linkage system can control the exact amount of fluid dispensed. A valve block contains a beverage input, a beverage outlet, and a valve seal.
Abstract:
A beverage dispenser for dispensing either a hot or cold beverage, for example tea, from a common mixing chamber and a method for making and/or operating the same is disclosed. The dispense has a source of hot water, usually a heater, and a source of water, a refrigeration system to cool the water and one or more sources of flavor. The hot or cold water, or both can be provided to the common or same, mixing chamber and mixed assisted with a static and/or dynamic mixer and then dispensed. The last portion of the water is used to rinse for the next beverage. Flavor or syrup pump current is sensed to provide the appropriate amount of flavor concentrate to a known quantity of water to form a beverage of appropriate strength or syrup.
Abstract:
A beverage dispenser for dispensing either a hot or cold beverage, for example tea, from a common mixing chamber and a method for making and/or operating the same is disclosed. The dispense has a source of hot water, usually a heater, and a source of water, a refrigeration system to cool the water and one or more sources of flavor. The hot or cold water, or both can be provided to the common or same, mixing chamber and mixed assisted with a static and/or dynamic mixer and then dispensed. The last portion of the water is used to rinse for the next beverage. Flavor or syrup pump current is sensed to provide the appropriate amount of flavor concentrate to a known quantity of water to form a beverage of appropriate strength or syrup.