The present invention relates to a multi-spout brewing pot that can service more than one cup simultaneously, without using intermediary pieces. Prior Art

The brewing chambers of beverages are generally called pots and such brewing chambers comprise a body in which the beverage, for example tea, coffee, etc. is brewed and a spout.

The brewing chambers comprise a main body, a chamber formed by this main body, a handle to carry this chamber.

In the existing brewing chambers, either there is a single spout on one side or there are two spouts, one at the front and the second at the back. Such a configuration does not allow for servicing more than one cup without using a dispensing manifold simultaneously during pouring. When the brewing chamber is used within instrument such as a brewing machine, if a dispenser manifold is not used, only one cup can be serviced at a time, which causes loss of capacity.

On the other hand, when beverages such as Turkish coffee, etc. are oriented using a dispenser manifold, this manifold is clogged by pulpy or sedimented beverage in a short time, flow imbalances appear and continuous cleaning and hygiene problems are confronted. When the manifold physically occupies space within the coffee machine and when it is periodically demounted for cleaning, additional mounting problems and time loss occurs.

In addition, when a manifold is used, automatic washing requires abundant hot water, which must be discarded after use. In addition, when a waste chamber and a manifold is used, when the operation is completed after pouring, there may be delays due to drips, leakages, etc.

In patent research concerning prior art, patent No. TR 1995 01348 was found. In the said application, the brewing chamber has a single spout, and thus, the liquid is poured into a single cup without needing an intermediary dispensing manifold.

Patent No. TR 2005 02060, approved for the same firm later on, comprises the following elements in addition to the previous one. A pouring pot to which the brewed coffee can be rapidly transferred under control, a connected and replaceable manifold under the pouring pot and a configuration that can dispense the brewed coffee into one, two or four, etc. cups depending on the manifold type chosen.

In the US Patent No. US5855162, a liquid dispenser with multi-spouts is disclosed. However, in this application, the liquid is not directly dispensed from the chamber it is brewed, but the coffee or tea in the brewing chamber is transferred into the cups by a manifold with multi-spouts. Description of the Invention

The object of the present invention is to put forward a brewing machine which has different technical characteristics from the configurations used in the existing state of the art and which brings a novel development. The object of the present invention is to devise a double-spout configuration on the body of the brewing chamber.

The object of the present invention is to allow simultaneously servicing two cups standing side by side, without using an intermediary dispensing manifold, in virtue of its double-spout configuration.

One object of the present invention is to ensure even flow and even distribution of the coffee foam to cups standing side by side during pouring from the brewing chamber.

Another object of the present invention is to ensure that the coffee contacts a smaller surface during servicing, and thus, having less foam loss in virtue of servicing without requiring a dispensing manifold and a pouring pot.

Another object of the present invention is to prevent additional heat loss due to the contact of the liquid with the surfaces of the dispensing manifold and the pouring pot in virtue of servicing without requiring a dispensing manifold and a pouring pot. Still another object of the present invention is to increase capacity usage by being able to service more than one cup at a time without using a dispensing manifold and a pouring pot.

A further object of the present invention is to prevent the clogging of the sedimented Turkish coffee, the flow imbalances and the necessity for continuous cleaning of the pieces such as the manifold, pouring pot, etc. since servicing without a dispensing manifold and a pouring pot.

Another object of the present invention is not having a special space for the manifold and the pouring pot within the machine since there is no manifold and no pouring pot, not requiring demounting of pieces such as manifold, pouring pot, etc. and shortening the cleaning time.

Still another object of the present invention is the amount of washing water requirement and of wastewater being less since there are no manifold, pouring pot, etc.

A further object of the present invention is not having drops, leakages from the manifold or the pouring pot or at the end of pouring since manifold is not used, and thus, completing the pouring in a shorter time.

Figures to Help Understanding the Invention

Figure-1 ; Individual perspective view of the double-spout brewing chamber of the present invention.

Figure -2; View of the double-spout brewing chamber of the present invention as adapted to a movement mechanism.

Figure -3; Perspective view at a different angle of the double-spout brewing chamber of the present invention.

Figure -4; View showing the simultaneous discharge of the double-spout brewing chamber of the present invention into two cups.

Figure -5; View showing the rapid discharge of the double-spout brewing chamber of the present invention into a single cup. Numeration of the parts

100- Brewing chamber

101 - Body

102- Bottom plate

103- Chamber 104- Double-spout

105- Intermediary bend

106- Straight angle surfaces

107- V form

108- Curved surfaces

109- Upper edge

200- Cups

Detailed Description of the Invention

The brewing chamber (100) illustrated in the figures comprises a main body (101 ) and a chamber (103) that can service more than one cup (200), without using intermediary parts. The present invention essentially consists of double spouts (104) placed side by side towards the exterior of the main body (101 ). There is an intermediary bend (105) towards the interior of the chamber (103) between the said double spouts(104). The double spouts (104) make a V form (107) towards the interior of the chamber (103) of the main body (101 ). The double spouts (104) in question, formed towards the exterior of the main body (101 ), comprise straight angled surfaces (106) and curved edges (108) from which the liquid is transferred.

The double-spout brewing chamber (1 ) of the present invention forces the brewed coffee in it into two independent linear flows through its deep formed channels during pouring thereby allowing simultaneous filling of the two cups (200) standing side by side. The distance between the spouts being appropriate also allows pouring into a single cup (200). This way, there is no need for intermediary parts such as the pouring pot and the manifold pair. Not using intermediary parts ensures fidelity to traditional methods and less foam loss. Compared to a coffee pot with a single spout, simultaneously filling two cups (200) at a single pouring act increases the capacity if used in automatic machines. Since the liquid does not pass through dispensing channels such as a manifold during pouring sedimented (unfiltered) beverages, such as the Turkish coffee, clogging, flow imbalances, etc. are prevented.

Figures 4 and 5 illustrate a double-spout brewing chamber (100) pouring into a single cup and into two cups at the same time (200). The double-spout (104) characteristic ensures simultaneous filling of two cups. On the other hand, the same double-spout (104) embodiment ensures rapid liquid transfer into a single cup. The double-spout (104) form has the characteristic to transfer liquid into a single or two cups (200). This characteristic is achieved by the V form (107) and the intermediary bend (105) illustrated in Figure-3. The double-spout (104) ends, from which the liquid is exported, have curved surfaces (108). This facilitates flow of the liquid and liquid transfer in stable and controlled. The mentioned double- spout (104) is positioned on the main body (1 01 ) and/or on the upper edge (109). The size of the cups and the distance between them and the V form is critical because when the V form is inappropriate, the flow is not linear and there may be difficulty in transferring into the cup, causing overflow, splashing, leading to an unsuccessful pouring.