It is known to serve alcoholic beverages such as beer, lager or cider on draught that have been chilled to a temperature below 0°C, typically around 1 or 2 degrees below zero. Serving such beverages at such temperatures can create unusual effects, principally the formation of a frozen"head"on the beverage. The present invention aims to provide a system that is capable of reliably reproducing these desired effects when serving beverages in typical environments such as a public house, bar or club.

According to the invention there is provided a method of dispensing a fluid consumable into a container, comprising the steps of spraying the container with a liquid, subjecting the container to a jet of gas, and dispensing said fluid consumable into said container.

The invention also provides a dispensing system comprising a dispensing head having means for dispensing a fluid consumable into a container, means for spraying the container with a liquid, and means for subjecting the container to a jet of gas.

The invention further provides a method of dispensing a fluid consumable into a container, comprising the steps of spraying the container with a liquid, subjecting the container to a jet of gas, and dispensing said fluid consumable into said container, wherein the fluid consumable comprises at least two different fluids and is introduced into the container in such a way that the fluids mix together in a way that is observable.

The invention also provides a dispensing system comprising a dispensing head having means for dispensing a fluid consumable into a container, means for spraying the container with a liquid, and means for subjecting the container to a jet of gas, wherein the fluid consumable comprises at least two different fluids and is introduced into the container in such a way that the fluids mix together in a way that is observable.

By way of example, embodiments of the invention will now be described with reference to the accompanying drawings, in which: Figure 1 illustrates a dispensing system according to the invention, and Figure 2 illustrates a modified form of the system shown in Figure 1.

In Figure 1 a dispensing system is shown. The dispensing system comprises a dispensing head, generally indicated by the numeral 10, which is mountable on a suitable base such as a bar counter 11. The head is in the general form of an enclosure 12 into which a container such as a drinking vessel 13 can be placed. A nozzle 14 in the head is connected to a source of consumable fluid and is arranged to be able to dispense the fluid into the container. The consumable fluid will typically be an alcoholic beverage such as cider and it may be flavoured. The beverage will conveniently be supplied from a remote source such as a keg in a cellar.

A superchilling system using known technology is used to connect the keg with the dispensing head so as to deliver the beverage to nozzle 14 at a temperature close to or preferably below 0°C, and typically at about-1.5° C where the beverage is cider, flavoured or otherwise. When cider is introduced into a glass at this temperature, it exhibits unusual phenomena. In particular, frozen crystals tend to form in the body of the liquid which quickly rise and form into a frozen head. Circulation of these frozen crystals between the

body of liquid and the frozen had tends to continue for some time, creating an interesting spectacle, as well as keeping the drink cold. These phenomena are temperature-critical, so they are not always easy to reproduce reliably in practice, for example in a public house, bar or club, due to variations in ambient temperatures, in particular the temperature of the drinking vessels themselves, which may still be warm after washing.

To enhance the effects just described and ensure so far as possible that they can be repeated reliably in any environment, the head includes means for priming the container. This takes the form of a first nozzle 15 which is arranged to spray the container 13 with a liquid. The liquid will preferably be delivered from the nozzle 15 in the form of a fine mist to the interior of the container. The liquid will typically be water, although it could be the beverage itself. The spray of liquid will typically last for a few seconds, sufficient to wet the inside of the container with fine droplets. There will also be a jet of gas delivered from a second nozzle 16 in the head. The gas will typically be C02 or"dry ice", although liquid air or nitrogen could equally well be used, and the jet of gas will typically last for 20 to 30 seconds. The effect of this gas jet, together with the liquid spray, will be to rapidly chill the container wall, at least on its inside surface. The liquid beverage itself will be dispensed into the container via nozzle 14. Typically, the beverage will be dispensed into the container after it has been sprayed with liquid and subjected to the jet of gas. However, these steps may also be carried out concurrently, as well as sequentially. Once all the steps have been completed, the container can then be removed from the head and the beverage served to the customer.

The act of subjecting the container to a spray of liquid in addition to a gas jet has been found to enhance significantly the chilling effect of the gas jet, making the container more efficient at chilling than conventionally known

devices. It has also been found to provide nucleation for better crystal formation than known devices.

The dispensing sequence just described will ideally be programmed to occur automatically after it has been initiated. To initiate the sequence, a switching device may be mounted on the dispensing head or the bar counter or some other suitable location such as possibly on the floor for foot operation. The head may incorporate a sensing device or devices to detect the temperature of the container when it is first placed in the enclosure and/or ambient air temperature and/or the temperature of the beverage itself. A signal from this sensing device or devices could then be used to control the duration and/or intensity of the liquid spray and/or gas jet applied in the dispensing sequence so that ideally, the optimum temperature conditions for crystal formation will prevail when the liquid beverage is dispensed into the container.

The head may include a door 17 for the enclosure 12 so as to be able to shut off its interior. If so, the door will ideally be transparent, or at least partly so, so that the spectacle of the beverage being dispensed can be observed. A switching device 18 may be incorporated into the head to be actuated by movement of the door so as to initiate the dispensing sequence upon closure of the door. The head will also preferably incorporate an exhaust pipe to channel gas away from the bar counter in use.

The head may incorporate a platen 19 in the enclosure 12 on which to place the container ready for dispensing of a beverage. The platen 19 may be designed so that the placing of a container upon it actuates a switching device which initiates the dispensing sequence.

It would be possible to arrange for the container to be subjected to the liquid spray and gas jet in other ways. For example, additional nozzles may

be incorporated into the head in order to act on the exterior of the container instead of or as well as its interior. Or the nozzles could be arranged directed generally upwardly, rather than downwardly as seen in Figure 1, in which case the container might initially be placed upside down. In such a case, to avoid having to handle the container, a mechanism could be incorporated into the head to invert the container after it has been chilled and prior to its being filled with beverage.

The head will typically carry promotional designs on its outer surface and for additional effect, the enclosure could incorporate lighting which is programmed to produce visual effects during the dispensing sequence. The visual effects could include or comprise an LED/digital display signalling to the consumer the events that are occurring. The head may additionally or alternatively incorporate some form of sound generating means which likewise may be programmed and produce audible effects during the dispensing sequence.

In Figure 2, a modified form of dispensing system is shown. The dispensing system is very much like the system shown in Figure 1 and comprises a dispensing head, generally indicated by the numeral 100, which is mountable on a suitable base such as a bar counter 11. The head is in the general form of an enclosure 112 into which a container such as a drinking vessel 113 can be placed. Nozzles 114a and 114b in the head are connected to sources of consumable fluids and are arranged to be able to dispense the fluids into the container. The fluids will conveniently be supplied from a remote source such as a cellar.

Nozzles 114a and 114b are designed to dispense different fluids and, in particular, fluids that have a different visual appearance. One of the fluids may be a clear spirit such as vodka, for example, whilst the other may be a fruit flavouring, such as blackcurrant juice. The fluids are designed to be

introduced into the container in such a way that the two different substances swirl around as they mix together, creating in the process an interesting visual spectacle. To this end, one or both of the nozzles 114a, 114b may be aligned at an oblique angle to the container so as to impart a component of lateral movement to the fluid or fluids as they are dispensed, thereby encouraging a swirling effect. Alternatively, or additionally, the container itself may be moved, eg by rotation, to encourage swirling. The visual effect may be enhanced by lighting the container in the enclosure, eg by illumination from below. It may well be possible to produce effects other than swirling, of course, for example, by subjecting the container to lateral vibration, rather than rotation, and/or introducing the coloured flavouring as droplets. It will also be appreciated that the system could be adapted to use more than two fluids and that any number and configuration of nozzles could be used for dispensing these into the container.

As with the Figure 1 system, the fluids are preferably delivered to the dispensing head at very low temperatures, generally close to or preferably below 0°C, ie just above the freezing point of the fluids. Superchilling systems capable of doing this are known. The idea is that when such fluids are introduced into a glass at these temperatures, they will exhibit unusual phenomena, in particular, frozen crystals will tend to form in the body of liquid, and these will rise and form a frozen head. Circulation of these frozen crystals will generally tend to continue for some time, creating an interesting spectacle, as well as keeping the drink cold.

To enhance the effects just described and ensure so far as possible that they can be repeated reliably in any environment, as with our earlier system, the head includes means for priming the container. This takes the form of a first nozzle 115 which is arranged to spray the container 113 with a liquid.

The liquid will preferably be delivered from the nozzle 115 in the form of a fine mist to the interior of the container. The liquid will typically be water,

although it could be something else, such as one or more of the fluids themselves. The spray of liquid will typically last for a few seconds, sufficient to wet the inside of the container with fine droplets. There will also be a jet of gas delivered from a second nozzle 116 in the head. The gas will typically be C02 or"dry ice", although liquid air or nitrogen could equally well be used, and the jet of gas will typically last for 20 to 30 seconds. The effect of this gas jet, together with the liquid spray, will be to rapidly chill the container wall, at least on its inside surface. The fluids themselves will be dispensed into the container via nozzles 114a and 114b. Typically, the fluids will be dispensed into the container one after another and after the container has been sprayed with liquid and subjected to the jet of gas. However, these steps may also be carried out concurrently, as well as sequentially. Once all the steps have been completed, the container can then be removed from the head and the beverage served to the customer.

As with the Figure 1 system, the dispensing sequence just described will ideally be programmed to occur automatically after it has been initiated.

To initiate the sequence, a switching device may be mounted on the dispensing head or the bar counter or some other suitable location such as possibly on the floor for foot operation. The head may incorporate a sensing device or devices to detect the temperature of the container when it is first placed in the enclosure and/or ambient air temperature and/or the temperature of the beverage itself. A signal from this sensing device or devices could then be used to control the duration and/or intensity of the liquid spray and/or gas jet applied in the dispensing sequence so that ideally, the optimum temperature conditions for crystal formation will prevail when the liquid beverage is dispensed into the container.

The head may include a door 117 for the enclosure 112 so as to be able to shut off its interior. If so, the door will ideally be transparent, or at least partly so, so that the spectacle of the beverage being dispensed can be

observed. A switching device 118 may be incorporated into the head to be actuated by movement of the door so as to initiate the dispensing sequence upon closure of the door. The head will also preferably incorporate an exhaust pipe to channel gas away from the bar counter in use.

The head may incorporate a platen 119 in the enclosure 112 on which to place the container ready for dispensing of a beverage. The platen 119 may be designed so that the placing of a container upon it actuates a switching device which initiates the dispensing sequence.

It would be possible to arrange for the container to be subjected to the liquid spray and gas jet in other ways. For example, additional nozzles may be incorporated into the head in order to act on the exterior of the container instead of or as well as its interior. Or the nozzles could be arranged directed generally upwardly, rather than downwardly as seen in Figure 1, in which case the container might initially be placed upside down. In such a case, to avoid having to handle the container, a mechanism could be incorporated into the head to invert the container after it has been chilled and prior to its being filled with beverage.

As in the Figure 1 system, the head will typically carry promotional designs on its outer surface and for additional effect, the enclosure could incorporate lighting which is programmed to produce visual effects during the dispensing sequence. The visual effects could include or comprise an LED/digital display signalling to the consumer the events that are occurring.

The head may additionally or alternatively incorporate some form of sound generating means which likewise may be programmed and produce audible effects during the dispensing sequence.