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Title:
A SEMI-FROZEN BEVERAGE MACHINE
Document Type and Number:
WIPO Patent Application WO/2012/042248
Kind Code:
A1
Abstract:
A semi-frozen beverage machine including a refrigerated chamber (13) with an auger (14) mounted vertically therein to urge beverage product, which partially freezes in the chamber, upwardly toward an exit end (26). The machine also includes a liquid level control means (12) for maintaining a level of liquid beverage product relative to the auger and ensuring that consistent semi-frozen beverage is delivered from a dispense outlet (17).

Inventors:
WINSTON SCOTT (GB)
HANSSON GUY (GB)
HAMMOND EDWARD (GB)
BROWN TIMOTHY (GB)
Application Number:
PCT/GB2011/051808
Publication Date:
April 05, 2012
Filing Date:
September 23, 2011
Export Citation:
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Assignee:
DIAGEO GREAT BRITAIN LTD (GB)
WINSTON SCOTT (GB)
HANSSON GUY (GB)
HAMMOND EDWARD (GB)
BROWN TIMOTHY (GB)
International Classes:
A23G9/04
Domestic Patent References:
WO2001021007A12001-03-29
WO2001021007A12001-03-29
Foreign References:
US5501081A1996-03-26
US3633664A1972-01-11
US6705106B12004-03-16
Attorney, Agent or Firm:
HIGGS, Jonathan (3rd Floor33 Glasshouse Street, London W1B 5DG, GB)
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Claims:
CLAIMS :

1. A semi-frozen beverage machine including an inlet end for supplying liquid beverage product to a refrigerated chamber with an auger mounted therein for urging semi- frozen beverage product upwardly toward an exit end of the refrigerated chamber, further including liquid level control means for maintaining a level of liquid beverage product relative to the auger.

2. The semi-frozen beverage machine of claim 1 wherein, in use, the liquid level control means maintains a liquid beverage product level substantially at or beyond the exit end

3. The semi-frozen beverage machine of claim 1 or 2 wherein the inlet and exit ends are at the base and top of the refrigerated chamber respectively.

4. The semi-frozen beverage machine of any of the preceding claims wherein there is a cowling provided at the exit end.

5. The semi-frozen beverage machine of claim 4 wherein the cowling is either integral with the refrigerated chamber or a removable component.

6. The semi-frozen beverage machine of any of the preceding claims wherein the liquid level control means incorporates a reservoir with a float switch.

7. The semi-frozen beverage machine of any of claims 1 to 5 wherein the liquid level control means incorporates a either a pressure or ice content sensing means, a weir and/or a pressure switch in combination with a vent valve..

8. The semi-frozen beverage machine of any of the preceding claims wherein there is an impeller or second auger located at the exit end that causes semi-frozen beverage product to move from the exit end of the auger toward an outlet.

9. The semi-frozen beverage machine of claim 8 wherein the outlet includes a dispense valve.

10. The semi-frozen beverage machine of any of the preceding claims wherein the auger is driven by a motor that is speed controllable or set to a constant speed when in operation.

11. The semi-frozen beverage machine of any of the preceding claims wherein the chamber includes a sleeve thereabout, refrigerated by a vapour compression system.

12. The semi-frozen beverage machine of claim 11 wherein there are pipes carrying refrigerant from the refrigeration system to the sleeve such that the system can be sited remotely from the semi-frozen beverage machine .

13. The semi-frozen beverage machine of any of the preceding claims wherein there is temperature control means to operate the semi-frozen beverage machine, wherein a start/stop function of serving can be achieved via control of temperature to affect the ice content .

14. The semi-frozen beverage machine of any of the preceding claims wherein there is a recirculation loop such that beverage product can be recirculated from adjacent the exit end to adjacent the inlet end of the chamber .

15. The semi-frozen beverage machine of claim 14 wherein product flow is divertable from the recirculation loop to a dispenser when a serve is required.

16. A method of dispensing semi-frozen beverage using a machine including an inlet end for supplying liquid beverage product to a refrigerated chamber with an auger mounted therein for urging semi-frozen beverage product upwardly, and maintaining the level of liquid beverage product within the chamber substantially at or above an exit end of the auger.

Description:
A SEMI -FROZEN BEVERAGE MACHINE

TECHNICAL FIELD The present invention relates to a semi-frozen beverage machine of a type that is capable of cooling a beverage to become semi-frozen and dispensing same.

BACKGROUND ART

Semi-frozen beverage systems are well known and are usually configured to dispense a beverage product with ice in a fine form to drink from a glass/cup or eat with a spoon. Such machines usually incorporate a reservoir of at least several litres with a conventional refrigeration apparatus that takes time to reach a suitable operating temperature/ice content. Large machines typically rely on a scrape surface system and have a high capacity leading to significant waste of product when it is cleaned. Such wastage may be acceptable where the product is relatively cheap but is commercially prohibitive where the product is expensive such as beverages containing alcohol .

WO01/21007 describes a frozen carbonated beverage dispensing apparatus utilising a vertically mounted auger within a chamber that serves to mix and transfer chilled/frozen products. At a central axis there is a bore that acts as a return passage for beverage that reaches the top of the auger . DISCLOSURE OF THE INVENTION

The present invention seeks to provide a semi-frozen beverage machine able to deliver a consistent frozen beverage product.

In a broad aspect of the invention there is provided a semi- frozen beverage machine including an inlet end for supplying liquid beverage product to a refrigerated chamber with an auger mounted therein for urging semi-frozen beverage product upwardly toward an exit end of the refrigerated chamber, further including liquid level control means for maintaining a level of liquid beverage product relative to the auger.

The refrigerated chamber wall causes ice to form which the auger (being in contact or very close proximity with the wall) effectively scrapes off. Rotation of the auger therefore lifts the high ice fraction component of the product toward a dispensing end and is not merely performing a "mixing" function.

In operation the liquid level control means is intended to maintain a product level substantially at or beyond the exit end of the auger, e.g. adjacent a cowling which is provided as a closure for the refrigerated chamber. The cowling may be integral with the refrigerated chamber or a removable component .

Preferably the liquid level control means incorporates a reservoir with a float switch. Alternative embodiments may utilise pressure or ice content sensing means or a weir, i.e. electronic or mechanical solutions. A weir may be within the chamber or associated with the liquid level reservoir. A further alternate form of a float switch/reservoir-like level control means is a pressure switch in combination with a vent valve.

Preferably the cowling houses an impeller that causes semi- frozen product to move from the exit end of the auger toward an outlet pipe. Preferably the outlet pipe includes a dispense valve. Provision of a mixer or macerator may be desirable at the outlet to homogenise product to, if necessary, improve perceived acceptability of the semi-frozen beverage to the consumer.

Maintaining a liquid level substantially at the mixing region of the invention (i.e. the head of the auger where the impeller is situated) ensures a desired consistency of dispensed product, since the product at that stage (as raised by the auger) is 100% ice.

The auger may be driven by any suitable means in order to cause ice particles formed in the refrigerated chamber to move upward toward the exit end of the auger. A suitable motor can be speed controlled or set to a constant speed when in operation.

The chamber may be refrigerated by any suitable means, e.g. a vapour compression system including a sleeve located around the chamber, such that ice crystals form on the internal wall surface of the chamber and/or within the liquid product.

Pipes carrying refrigerant from the refrigeration system to the sleeve may be flexible and of any desired length such that the system can be sited remotely from the semi-frozen beverage machine. Alternative or secondary coolants (e.g. glycol) may be utilised with the sleeve and/or to form a python around the transfer pipes. In one form liquid beverage product can be supplied from a reservoir to the inlet end of the semi-frozen beverage machine. Liquid supply may be at room temperature from a standard bag-in-box or keg container. Other liquid containers/sources or temperatures are possible, such as by using a pre-chiller.

In one form dispense can be started/stopped by corresponding switching of the cooling system. For example, when the cooling system is turned on, ice particles are formed and displaced (taking liquid beverage product with it) upward within the chamber by the auger toward the exit. When turned off, there are insufficient ice particles to be lifted out of the product liquid level by the auger. In other words, if ice particles are not formed, movement of the auger will not deliver semi-frozen or liquid product to the cowling and onwards to the outlet. Similar principles for dispense control can also be applied to consistency control of semi-frozen product being dispensed. For example, pumping liquid product through the auger more quickly than it can turn to ice (e.g. for a temporary period when there is high ice content) has the effect of raising the reservoir level to allow liquid to feed over/mix with the produced ice. Metered control/sensing may be necessary to accurately influence consistency.

Further embodiments of the invention could utilise two augers in both horizontal and vertical configurations, i.e. a substantially horizontal auger at the output stage of a substantially vertical auger as a replacement or complement for the impeller. In yet further embodiments the invention may feature a recirculation loop such that beverage product can be recirculated from adjacent the exit end to adjacent the inlet end of the chamber. In a related embodiment product flow is divertable from the recirculation loop to a dispenser tap when a serve is required.

BRIEF DESCRIPTION OF THE DRAWINGS

Figure 1 is a schematic view of the semi-frozen beverage machine according to the invention,

Figure 2 is a pictorial view of an impeller incorporated with the semi-frozen beverage machine, and Figure 3 is a pictorial view of a cowling covering the impeller .

MODE ( S ) FOR CARRYING OUT THE INVENTION The main components of the semi-frozen beverage machine are illustrated in Figure 1 wherein liquid beverage product is supplied from a product reservoir 11 to a liquid level control means 12 which in turn delivers liquid product to an inlet end 25 at the base of a refrigerated chamber 13 incorporating an auger 14 that delivers semi-frozen product upwardly to an exit end 26 where a cowling 15 houses an impeller 16 for urging semi-frozen product to a dispense outlet 17. The auger 14 is driven by a motor 18 which may have a gear box 19 or be direct drive.

Auger 14 is shown mounted in a substantially vertical configuration. It is possible that the auger/screw could be inclined, so long as it urges product in a generally upward direction .

A refrigeration system 20 supplies refrigerant via pipes 21 to a sleeve 22 surrounding the chamber 13. A variety of suitable refrigeration systems may be utilised, e.g. vapour compression. Alternative systems may replace the need for a sleeve which, in the illustrated embodiment, is where heat transfer between liquid beverage product and the refrigerant occurs. The refrigeration system may be housed at a distance from the semi-frozen beverage machine and in communication via flexible pipes 21 or otherwise. Pipes 21 may be in contact with a secondary coolant medium, e.g. a sleeve or python, that insulates and maintains a low temperature of refrigerant.

When the refrigeration system is active, the refrigerated chamber 13 is intended to be maintained at a temperature below the melting temperature of the product such that ice particles spontaneously form on an inside wall of the chamber/sleeve and/or within the liquid. Operating temperature will need to be set based on the product being processed. As ice content increases within the liquid product, the particles are urged upwardly by the screw movement (the blades of which are in close proximity with the chamber wall) , trapping and taking liquid beverage with it toward the exit end/cowling 15.

The liquid fill and level control means 12 or other equivalent controller maintains a liquid level, indicated by dotted line 23, which is preferably at or above the exit end 26 of the auger within the refrigerated chamber 13. In this way, a relatively wet and consistent semi-frozen beverage is produced from the dispense outlet 17 because unfrozen liquid is trapped with the semi-frozen beverage moved by the impeller. Specifically, the liquid beverage taken with the ice and moved to the outlet by the impeller does not have the chance to fall under gravity back into the refrigerated chamber, which would be the case if the liquid level were maintained only halfway up the height of the auger with ice content rising out of the liquid level. In this sense "liquid level control means" should be interpreted as any provision for maintaining an unfrozen liquid beverage product level within the machine, relative to the auger. Liquid level can be maintained by a simple float controlled valve which opens to allow flow of replacement product from the supply reservoir 11. The liquid level control means may itself include a reservoir (as illustrated) supplying liquid product to the lower inlet end 26 of the refrigerated chamber 13 where it first contacts the auger 14 and is cooled to below its melting temperature.

An intermediate pre-chiller (not illustrated) may be installed between product reservoir 11 and level control means 12 or between control means 12 and the chamber 13, dependent on operating requirements and efficiency.

As shown in Figure 2, the impeller 16 is coaxially mounted with the auger shaft and turns with it to urge product, via a centrifugal force, perpendicularly into a dispense outlet 17, shown in Figure 3. Cowling 15 houses the impeller and is preferably removable to permit access to the interior of the chamber 13. In alternative embodiments, impeller 16 could be driven independently of auger 14 by a separate motor or gearing. Alternatively or additionally, a mixer or macerator may be provided at the outlet for ensuring semi-frozen beverage consistency .

The dispense outlet 17 may incorporate a valve 24 and is likely to be in the form of a tap situated on a bar top so semi-frozen beverage can be delivered to a vessel to be consumed .

Monitoring of the opening of the tap or valve 17 can activate cooling such that ice particles then form and begin to lift out of the auger chamber. In other words, the start/stop function of serving can be achieved via control of temperature to thin the ice to such a degree it cannot rise out of the auger (because a minimum thickness/viscosity is required to x lift' the semi-frozen beverage) .

In testing the machine takes four minutes to go from ambient product and 'turned off' to ready-to-serve semi-frozen beverage, including ice nucleation, and as such, in one form, the machine could have a second temperature setting (warmer) so as to thin out the semi-frozen beverage to a minimum, which means it cannot lift from the (vertically oriented) auger 14.

It is intended that with cooling power restored the product will revert back to x thick product' (acceptable to the consumer) within 30 seconds or less, meaning that product can be produced on demand. If the semi-frozen product becomes too thick it may be possible to actively and temporarily pump more liquid product through the chamber to mix with semi- frozen beverage at the outlet, producing an average and acceptable semi-frozen consistency. Alternative dispense control is possible, ultimately dictated by the volume of semi-frozen beverage required to be dispensed from the machine. For example, serving product can be achieved by recirculating the semi-frozen beverage outside the auger (i.e. from the exit end 26) back into the base (inlet 25) and simply diverting flow from recirculation to the dispenser when a serve is required.

INDUSTRIAL APPLICABILITY The semi-frozen beverage machine according to the invention can be fabricated from available components and materials known in the art.