AT527206B1 - Device for dispensing a carbonated beverage - Google Patents

Abstract

In a device for dispensing a carbonated beverage, comprising a beverage reservoir unit (7) into which a beverage feed pipe (8.1) opens for introducing a pre-cooled beverage pressurized with propellant gas, a dispensing unit (6) to which the beverage from the beverage reservoir unit (7) is fed via a beverage dispensing pipe (8.2), wherein the dispensing unit (6) has a dispensing outlet (6.1) provided with a dispensing valve (6.2) for dispensing the beverage, an attachment surface (11) arranged below the dispensing outlet (6.1) for placing a beverage container (12), wherein the attachment surface (11) or the dispensing outlet (6.1) is driven so as to be movable relative to the other part in such a way that a dispensing process is started when the dispensing outlet (6.1) is near the bottom or on the bottom (12.1) of the beverage container (12) The beverage reservoir unit (7) has a temperature sensor (7.9) for measuring the beverage temperature and a pressure sensor (7.10) for measuring the beverage pressure in the beverage reservoir unit (7). Furthermore, a pressure compensator valve (8.4) for adjusting the beverage to be introduced into the dispensing unit (6) and a control unit (10) are provided, to which the measured values of the temperature sensor (7.9) and the pressure sensor (7.10) are fed and which is designed to control the pressure compensator valve (8.4) depending on the beverage temperature.

Description

Description

[0001] The invention relates to a device for dispensing a carbonated beverage, comprising a beverage reservoir unit into which a beverage feed pipe for introducing a pre-cooled beverage pressurized with propellant gas opens, a dispensing unit to which the beverage is fed from the beverage reservoir unit via a beverage dispensing pipe, wherein the dispensing unit has a dispensing outlet provided with a dispensing valve for dispensing the beverage, an attachment surface arranged below the dispensing outlet for placing a beverage container on, wherein the attachment surface or the dispensing outlet is driven to be movable relative to the other part in such a way that a dispensing process is started when the dispensing outlet is located near the bottom or on the bottom of the beverage container.

[0002] Carbonated drinks often tend to foam uncontrollably when poured from a container into a drinking cup. A distinction is made between sparkling and fizzy drinks. The term "sparkling" is often used to describe a drink that contains only a slight amount of carbon dioxide. The carbon dioxide bubbles are usually finer and the mouthfeel is less intense. A sparkling drink can be perceived as less aggressive or gentler compared to a sparkling drink. A sparkling drink contains a higher concentration of carbon dioxide. The bubbles are usually larger and the mouthfeel is more intense. A fizzy drink can be perceived as more sparkling or even sometimes as sharp.

[0003] Various beverages, such as draft beer, soft drinks, spritzers and (fruit) juice, are known as sparkling or fizzy CO2 gas-containing beverages that are dispensed by means of a dispensing device. Conventional manual draft beer dispensing devices are designed in such a way that an opening or closing valve and a tap for opening and closing a beverage line leading to a tap outlet must be operated by an operating lever by an operator so that a predetermined amount of draft beer can be dispensed into a container, such as a beer mug. When dispensing draft beer by manually operating the operating lever, the operator controls the amount of bubbles or foam in the beer with his other hand by changing the position of the container in relation to the tap outlet, e.g. with the "height" or the "angle of inclination" of the container.

[0004] With this dispensing device, the quantity of beer dispensed and the quantity of foam in or on the beer depend mainly on the extent of the adjustment made by the operating personnel; this therefore requires a considerable degree of experience.

[0005] As is known, draft beer contains a given amount of gaseous propellant, in particular CO2. Unless this is put under a suitable pressure depending on the temperature of the draft beer, the CO2 is either released or bound in the foam. Conversely, in some cases CO2 is absorbed in excessive amounts by the draft beer, which significantly impairs its taste.

[0006] In order to serve a tasty draft beer, it is therefore necessary to subject the interior of a beverage tank (storage tank), in which the draft beer is stored, to a gas pressure adapted to the temperature of the draft beer.

[0007] The aim of the invention is to provide a device for dispensing a carbonated beverage which can dispense the beverage with a suitable liquid-foam ratio automatically and in a controlled manner using a very simple process, without a container containing or receiving the beverage having to be held in the hand by an operating personnel.

[0008] To achieve this object, the invention essentially provides for a device of the type mentioned at the outset that the beverage reservoir unit has a temperature sensor for measuring the beverage temperature and a pressure sensor for measuring the beverage pressure

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in the beverage reservoir unit, that a pressure compensator valve is provided for adjusting the beverage to be introduced into the dispensing unit and that a control unit is provided to which the measured values of the temperature sensor and the pressure sensor are fed and which is designed to control the pressure compensator valve depending on the beverage temperature.

[0009] The essential element of the present invention is therefore the pressure compensator valve, which makes a significant contribution to optimizing the dispensing process for carbonated beverages. The pressure compensator valve makes it possible to precisely adjust the pressure of the beverage being introduced into the dispensing unit. This is important because fluctuations in pressure or improper adjustment can lead to undesirable and inconsistent foam formation. The precise pressure adjustment using the pressure compensator valve always achieves an ideal liquid-foam ratio, which has a positive effect on the beverage experience.

[0010] The provision of the control unit, which is supplied with the measured values of the temperature sensor and the pressure sensor, increases the efficiency and accuracy of the entire system. The constant monitoring of the beverage temperature and pressure enables continuous adjustment and optimization of the dispensing process. If, for example, an increase in the temperature of the beverage is detected, the control unit can control the pressure compensator valve so that the pressure is adjusted accordingly to prevent excessive foam formation.

[0011] In addition, the combination of pressure compensator valve and control unit makes work considerably easier for the operating personnel. The process is automated to the greatest extent possible, so that human errors or inconsistencies in handling are reduced. This not only ensures a consistent quality of the beverage served, but also greater economic efficiency by minimizing beverage losses.

[0012] In the hospitality industry and other areas where carbonated beverages are served, constant and reliable cooling is of crucial importance. However, challenges often arise here because upstream cooling units are often unable to provide consistent cooling performance. This leads to temperature fluctuations of the beverage in the beverage reservoir unit, which can affect the quality of the beverage served and the taste experience of the end consumer. The integration of a pressure compensator valve in the device makes it possible to fine-tune the pressure of the beverage fed into the dispensing unit and thus compensate for temperature fluctuations. This ensures that despite varying temperatures in the reservoir, the beverage is always served at an ideal pressure that corresponds to the beverage temperature.

[0013] In this context, a preferred embodiment of the invention provides that the control unit has a memory for beverage-specific characteristic curves of a relationship between beverage temperature and beverage pressure corresponding to an optimal beverage-foam ratio. These characteristic curves represent the ideal relationship between the beverage temperature and the beverage pressure for different beverages in order to ensure a perfect dispensing result. By integrating beverage-specific characteristic curves, the control unit can access an extensive database in order to precisely control the pressure compensator valve. In the event of temperature changes within the beverage reservoir unit, the control unit can react immediately and adjust the pressure according to the stored characteristic curve for the specific beverage. This ensures that the best possible beverage-foam ratio is always achieved, regardless of external factors and specific conditions.

[0014] Preferably, the control unit is designed to compare the temperature determined in the beverage reservoir unit with the characteristic curve and to determine a desired pressure based on the characteristic curve and to control the pressure compensator valve to achieve the desired pressure. Through this comparison, the control unit can determine a desired pressure that is optimal for the specific beverage and the given temperature. This information is used.

to precisely control the pressure compensator valve, ensuring that the beverage is always dispensed under ideal conditions.

[0015] Another challenge when dispensing carbonated beverages is the potential pressure drop in the beverage dispensing pipe caused by the opening of the dispensing valve. This can lead to a suboptimal beverage-foam ratio, whereby the end product does not meet the desired quality standards. In a preferred embodiment of the present invention, this problem can be addressed by a design of the control unit in which the pressure compensator valve is readjusted during the dispensing process in order to continuously compensate for the pressure drop in the beverage dispensing pipe caused by the opening of the dispensing valve. This ability to dynamically adapt allows the control unit to proactively respond to changes in the system and ensure that the pressure in the dispensing pipe is always kept at an optimal level. This has the advantage that the quality of the dispensed beverage remains constant throughout the entire process, even if the dispensing process takes longer or unexpected pressure fluctuations occur.

[0016] For efficient cooling of the beverage in the beverage reservoir unit, it can preferably be provided that a coolant feed pipe and a coolant discharge pipe are connected to the beverage reservoir unit in order to cool the beverage in the beverage reservoir unit. The direct connection of the coolant pipes to the beverage reservoir unit enables a continuous and efficient cooling process. This ensures that the beverage is always kept at the optimum temperature, which is crucial for maintaining its quality and taste. The simultaneous use of feed and discharge pipes also enables constant circulation of the coolant. This promotes an even temperature distribution within the beverage reservoir unit and prevents the formation of temperature differences. A uniformly cooled beverage ensures a constant quality every time it is served.

[0017] Serving a beverage requires not only that it be kept at the optimum temperature in the beverage reservoir unit, but also that it maintains its ideal temperature throughout the entire flow path to the dispensing outlet. This is achieved in a preferred embodiment of the invention by the coolant feed pipe and the coolant feed pipe being additionally connected to the dispensing unit to cool the beverage in the dispensing unit. Extending the coolant pipes to connect directly to the dispensing unit ensures that the beverage maintains its optimum temperature even during the short period of time it is flowing through the dispensing unit. This eliminates the risk of the beverage being heated by external heat sources or long periods of inactivity in the dispensing unit.

[0018] With regard to the design of the tap valve, a preferred development of the invention provides that the tap valve has an actuating member which protrudes over the tap outlet and is connected to the tap valve body and which, when it hits the bottom of the beverage container, causes the tap valve to be actuated against a spring force to open the tap outlet. The protruding actuating member makes the dispensing process considerably easier. When the tap valve approaches the beverage container, the actuating member ensures that the tap outlet opens automatically by pressing against the spring force. This eliminates the need for the user to manually operate a switch or lever and enables the beverage container to be filled efficiently. This automation of the dispensing process also ensures a more consistent quality and quantity of the beverage dispensed. The standardized actuation of the tap valve means that the same amount of beverage is dispensed at the same speed and pressure every time, ensuring a constant flow of beverage and uniform portions.

[0019] The use of a spring in the mechanism provides an additional level of safety. When no container is touching the actuator or the dispensing process is complete, the tap valve automatically returns to its closed position under the force of the spring.

This prevents unwanted dripping or leaking and thus reduces beverage loss and possible contamination.

[0020] According to a further preferred embodiment, the beverage reservoir unit has a beverage level sensor for determining the beverage level. The beverage level sensor has, for example, a floating part that floats with the liquid level in the beverage reservoir unit. The beverage level sensor is used in particular for the upstream check of the liquid level before the dispensing process is even started. This ensures that a sufficient amount of the beverage is always available and prevents potential disruptions in the operating process. The beverage level sensor can have two switching points, one for the upper and one for the lower end position. On the one hand, this enables an easy distinction between a full and an empty reservoir. On the other hand, if there is no signal, it can be concluded that the liquid level is at an intermediate level. The absence of this signal can be interpreted as an indicator of the normal operating state.

[0021] Preferably, it can further be provided that the beverage reservoir unit has a foam detector for determining the foam formation in the beverage reservoir unit. The continuous monitoring of the foam formation by the foam detector ensures that undesirable changes in the foam level are detected early. Too much foam can affect the appearance and quality of the beverage, which negatively affects the consumer's drinking experience. In addition, the foam detector can reduce dispensing loss. With the early detection of excessive foam formation, the system can take proactive measures to optimize the conditions in the beverage reservoir unit and thus ensure consistent beverage quality.

[0022] In order to release gas in the event of excessive foaming, the beverage reservoir unit may preferably comprise a vent valve.

[0023] The invention is explained in more detail below with reference to an embodiment shown schematically in the drawing.

[0024] Fig. 1 is a schematic representation of an advantageous embodiment of the invention,

[0025] Fig.2 is a block diagram of a control system according to Fig.1,

[0026] Fig.3 is a flow chart for a dispensing process in the device according to the invention,

[0027] Fig.4 a characteristic curve between pressure and temperature of the beer, [0028] Fig.5 a valve characteristic curve of the tap valve,

[0029] Fig.6a-c Cross-sectional views of the nozzle in different opening states, and

[0030] Fig. 7 is another illustration of the dispensing valve.

[0031] According to Fig.1, a dispensing device housing 1 is provided with a recess 1.1 in a lower region of its front side. In the upper region of the recess 1.1, where a dispensing outlet 6.1 is arranged, a dispensing unit 6 is provided, under which a mounting base 11 for mounting a container 12, e.g. a beer mug or cup, is provided within the recess 1.1.

[0032] In an upper area of the front of the dispensing device housing 1, a control panel 5 is provided, which serves as an input of a start signal 5.1.

[0033] In the dispensing device housing 1, a beverage line 8 for supplying a beverage (preferably draft beer) tapped from a beverage container 3 (in this case a beer keg) to the tap outlet 6.1 and a beverage reservoir unit 7 for controlling the foam formation of the beverage supplied via the line to the tap outlet 6.1 are provided.

seen.

[0034] Furthermore, a coolant line 9 is provided in the dispensing device housing 1 for supplying the coolant (preferably cooling water) from a separate beverage cooling device 2 (preferably a standard beer cooler) through the beverage reservoir unit 7 to a tap pipe driver 6.4.

[0035] The beverage line 8 comprises a beverage feed pipe 8.1, which is connected at one end via the beverage cooling device 2 to the beverage container 3 and at the other end to the beverage inlet 7.3 on the beverage reservoir unit 7, and a beverage dispensing pipe 8.2, which is connected at one end to the beverage outlet 7.4 on the beverage reservoir unit 7 and at the other end via a dispensing pipe 6.3 to the dispensing outlet 6.1.

[0036] The coolant line 9 comprises a coolant inlet/outlet pipe (Python) 9.1 and 9.2, which is connected at one end to the beverage cooling device 2 and at the other end to the coolant inlet/outlet 7.5 or 7.6 on the beverage reservoir unit 7, and a dispensing pipe additional cooling pipe 9.3, which branches off at one end from the coolant inlet/outlet pipe 9.1 or 9.2 and is connected at the other end to the dispensing pipe driver 6.4.

[0037] The beverage reservoir unit 7 comprises a beverage reservoir 7.1 which is filled with the beverage for heat exchange on the coolant line 9.

[0038] The beverage reservoir 7.1 comprises a cooling vessel 7.1.1 and a heat insulating material 7.1.2 surrounding its outside. Furthermore, the beverage reservoir 7.1 comprises a beverage level sensor 7.8 for determining the respective beverage level, a foam detector 7.11 for determining the foam formation and a temperature/pressure sensor 7.9 and 7.10 for determining the respective temperature and pressure values.

[0039] The beverage reservoir 7.1 is provided with a vent valve 7.7 which can be opened and closed to release the excess pressure or a mixture of air and foam. It has two states: completely open and completely closed.

[0040] In the beverage dispensing pipe 8.2, which leads to the dispensing outlet 6.1, a flow meter 8.3 is provided for determining the volume of beverage flowing into the container and immediately thereafter a pressure compensator valve 8.4, which can be actuated by an actuator 8.5 (in a preferred solution with a stepper motor) for regulating the pressure prevailing in the beverage dispensing pipe during the dispensing process.

[0041] A removable keg closure 3.1 is attached to the beverage container 3, which has a gas inlet 3.2 and a beverage outlet 3.3. A gas feed pipe 4.2 is connected to the gas inlet 3.2 on the keg closure 3.1. Propellant gas, in particular gaseous CO2, is fed into the beverage container 3 from a propellant gas container 4, which serves as a propellant gas supply source and is provided with a constant pressure valve 4.1. The beverage feed pipe 8.1 is connected to the beverage outlet 3.3 on the keg closure 3.1. The beverage contained in the beverage container 3 (preferably draft beer) is conveyed into the beverage line 8 under the pressure of the propellant gas fed into the beverage container 3.

[0042] The dispensing unit 6 comprises a dispensing outlet 6.1 which can be opened and closed by means of a dispensing valve 6.2, a dispensing pipe 6.3 which is mounted on a dispensing pipe driver 6.4, and a lifting device 6.5 (in a preferred solution a linear guide) for raising and lowering the dispensing pipe driver 6.4. The lifting device 6.5 is designed such that the dispensing pipe driver 6.4 and thus the dispensing pipe 6.3 connected to it performs a linear movement vertically up and down. The lifting device 6.5 is driven by means of an actuator 6.6 (in a preferred solution by a stepper motor).

[0043] The lifting device 6.5 is provided with position detection sensors 6.7 for detecting the respective position of the dispensing pipe driver 6.4 and the dispensing pipe 6.3 connected thereto. The sensors 6.7 are designed in such a way that an uppermost end position 6.7.1, a lowermost end position 6.7.3 and an intermediate position 6.7.2 of the dispensing pipe driver 6.4 and the dispensing pipe 6.3 connected thereto are detected.

[0044] In the operational state, the dispensing pipe 6.3 is in the uppermost end position (Fig. 1) and the dispensing valve 6.2 is in the closed state (Fig. 6a). When the lifting device 6.5 is fully extended, the dispensing pipe 6.3 is in the lowermost end position and the dispensing valve 6.2 is in the open state (Fig. 6c), whereby the beverage contained in the beverage container 3 flows out freely. The dispensing valve 6.2 is actuated by an actuating member 6.2.4 which protrudes over the dispensing outlet 6.1 and is connected to the dispensing valve body 6.2.2 and which is pushed back against the force of the spring 6.2.3 when it hits the bottom 12.1 of the beverage container, as shown in Fig. 6.

[0045] In Fig. 7 it can be seen that the nozzle housing 6.2.1 has a valve seat 6.2.5 against which the nozzle body 6.2.2 is pressed by the spring 6.2.3 in the closed position of the nozzle valve 6.2. The nozzle housing 6.2.1 has an inner wall with a concave wall section 6.2.6 that merges into the valve seat 6.2.5. Downstream of the valve seat 6.2.5, the nozzle housing 6.2.1 has a section 6.2.9 with an expanding flow cross-section. The nozzle body 6.2.2 has a section 6.2.7 with a tapering cross-section with a convex surface on the downstream side of the valve seat 6.2.5. Downstream of the convex section 6.2.7, a concave section 6.2.8 with a tapering cross-section is provided.

[0046] In the upper interior area of the device housing 1, a control unit 10 is arranged for controlling the operation of the device when pouring the beverage. The control unit 10 comprises a microcomputer and is electrically connected to the lifting device actuator 6.6, to the vent valve 7.7 and to the pressure compensator valve 8.4 as shown in Fig. 2, so that these devices can be controlled by the control unit 10. Furthermore, the control panel 5 (button, display), the position detection sensors 6.7, the beverage level sensor 7.8, the foam detector 7.11, the temperature sensor 7.9 and the pressure sensor 7.10 and the flow meter 8.3 are electronically connected to the control unit 10 so that the relevant signals are fed to the control unit 10.

[0047] The operation of the dispensing device 1 with the structure described above is explained below using the flow chart according to Fig. 3 and the illustrations in Figs. 4 to 6. The propellant gas, in particular CO2 gas, from the propellant gas container 4 is introduced into the pipeline under the pressure reduced by the constant pressure valve 4.1 and from there into the beverage container 3 (in this case the beer keg) according to Fig. 1. The beverage cooling device 2 is thereby actuated in order to put the cooling water into a suitably cooled state.

[0048] In this state, when the start signal input 5.1 on the control panel 5 is actuated, the beverage is filled in a predetermined amount into the container 12 placed on the base 11 in a manner to be described in more detail. The control unit 10 automatically regulates the pressure of the beverage dispensed from the beverage reservoir unit 7 in such a way that an appropriate CO2 gas pressure value is set according to the temperature of the beverage and the amount of CO2 gas dissolved in this beverage is kept at a suitable level.

[0049] The dispensing process is explained below using the flow chart of Fig.3 and the illustrations in Figs.4 to 6.

[0050] First, the container 12 (e.g. a beer mug or cup) is placed on the mounting base 11 in an upright state so that it is positioned directly below the tap outlet 6.1.

[0051] In a step S1, the beverage level sensor 7.8, which is installed in the beverage reservoir 7.1, is first used to check whether the beverage in the beverage reservoir 7.1 has reached a sufficient level to start the dispensing process. The beverage level sensor 7.8 as such is preferably of the microswitch type and has a floating part that floats with the liquid level in the beverage reservoir 7.1 and has two switching points, once at the top and once at the bottom end position. The beverage level sensor 7.8 is designed in such a way that it is detected whether the beverage reservoir 7.1 is full of the beverage or is empty. If the beverage level sensor 7.8 does not send a signal to the control unit 10, then

the liquid level is at an intermediate level in the beverage reservoir 7.1. As long as the minimum level (lowest switching point of the beverage level sensor 7.8) in the beverage reservoir 7.1 is exceeded, the dispensing process is not affected.

[0052] If the liquid level falls to the minimum level, the vent valve 7.7 is opened in a step S2 and kept open until the beverage reservoir 7.1 is filled with the beverage again by means of the overpressure prevailing in the propellant gas container 4 (uppermost switching point of the beverage level sensor 7.8). When the vent valve 7.7 is opened, the mixture of air and excess foam in the beverage reservoir 7.1 above the liquid level is released (advantageously into a suitable waste water plume not shown in Fig.1). If the dispensing process is started during the venting process while the beverage reservoir 7.1 is not yet fully filled with the beverage, but the minimum level (lowest switching point of the beverage level sensor 7.8) has already been exceeded in the beverage reservoir 7.1, the venting valve 7.7 is kept closed for the dispensing process and opened again after the dispensing process has been completed.

[0053] If the opening time of the vent valve 7.7 in step 3 reaches a time limit preset in the control unit 10, this means that the beverage reservoir 7.1 can no longer be refilled with the beverage, which is a clear indication that the beverage container 12 (in this case the beer keg) has run dry. In this case, the vent valve 7.7 is closed in step S4 and at the same time a signal is given on the control panel 5 (e.g. by means of a display) that the beverage container 12 is empty and must be exchanged for a full one by the operating personnel (step S5). The exchange must be confirmed by the operating personnel on the control panel 5 in a step S6 (e.g. input on the touch display or with a button) so that the beverage reservoir 7.1 can be filled with the beverage again and the dispensing process can be started again.

[0054] In a step S7, if the requirement that the liquid level in the beverage reservoir 7.1 reaches a minimum level (step S1) is met, the start signal input 5.1 (e.g. by input on the touch display or with a button) on the control panel 5 can be activated to start the dispensing process.

[0055] In a step S8, the lifting device 6.5 is moved downwards in the vertical direction from its starting position (uppermost end position 6.7.1) with the aid of an actuator 6.6 (in an advantageous solution a stepper motor) as long as the intermediate position 6.7.2 is detected by the position detection sensor 6.7 in step S9. In order to accelerate the entire dispensing process, it is desirable to set the speed of movement of the lifting device 6.5 between the uppermost end position 6.7.1 and the intermediate position 6.7.2 to a maximum made possible by the actuator 6.6 in the control unit 10.

[0056] In step S8, due to the fast-moving parts, it is necessary for safety reasons to monitor whether an external object gets in the way of the lifting device 6.5 (e.g. an operator's hand). This step is not shown in Fig.3, but in an advantageous solution it is implemented using the flow meter 8.3 in that if a flow is detected at the flow meter 8.3 while the lifting device 6.5 is moving between the uppermost end position 6.7.1 and the intermediate position 6.7.2, the operation of the lifting device 6.5 is immediately aborted and the lifting device 6.5 simultaneously returns to its starting position (uppermost end position 6.7.1). In this case, the dispensing process is aborted and must be restarted.

[0057] If the position detection sensor 6.7 triggers a signal that the lifting device 6.5 has reached the intermediate position in step S9, the movement speed of the lifting device 6.5 slows down to a value preset in the control unit 10 in preparation for the opening of the nozzle valve 6.2.

[0058] In a step S10, the tap valve 6.2 in the tap outlet 6.1 opens in a manner described in more detail below, depending on the temperature and pressure values prevailing in the beverage reservoir 7.1.

[0059] In a step S11, it is checked whether the dispensing valve 6.2 has been opened. In an advantageous solution, the flow meter 8.3 installed in the beverage line 8 is used to check whether the dispensing valve 6.2 has been opened. If the dispensing valve 6.2 opens, this is immediately detected by the flow meter 8.3 based on the beverage flowing through the overpressure in the propellant gas container 4 and the signal is processed by the control unit 10. In an alternative solution, the dispensing valve 6.2 can be operated electrically and the signal can therefore be immediately detected as to whether the dispensing valve 6.2 has been closed or opened. If the dispensing valve 6.2 does not open and at the same time the lowest end position 6.7.3 of the lifting device 6.5 is reached in a step S12, which in turn is detected by the position detection sensor 6.7, this is a clear indication that no container 12 has been placed on the support base 11, whereupon the lifting device 6.5 is immediately moved upwards in the vertical direction until it has reached its starting position again (upper end position 6.7.1). The dispensing process is thus aborted and must be restarted.

[0060] In a step S13, it is checked whether the pressure prevailing in the beverage reservoir 7.1 is suitable for pouring. The pressure and temperature values measured by the temperature and pressure sensors 7.9 and 7.10 in the beverage reservoir 7.1 are processed and evaluated in the control unit 10. Depending on the temperature prevailing in the beverage reservoir 7.1 (and on the type of beer), it is necessary to regulate the pressure while the beverage is being poured. If the temperature prevailing in the beverage reservoir 7.1 is not optimal for pouring, the pressure is adjusted by the control unit 10 using a pressure compensator valve 8.4 depending on the respective temperature value (step S14). The pressure compensator valve 8.4 is actuated by means of an actuator 8.5 (in the advantageous solution by means of a stepper motor), with which the opening angle of the pressure compensator valve 8.4 can be finely and quickly adjusted in small steps between 0 and 180 degrees depending on the temperature prevailing in the beverage reservoir 7.1.

[0061] The control unit 10 determines the opening angle of the pressure compensator valve 8.4 based on an optimal pressure-temperature characteristic curve (Fig.4) of the type of beer to be dispensed, which is stored in the control unit 10. If the pressure is too high for the temperature prevailing in the beverage reservoir 7.1, the opening cross section of the pressure compensator valve 8.4 must be reduced in order to achieve the optimal pressure value for the temperature. If the pressure is too low for the temperature prevailing in the beverage reservoir 7.1, the opening cross section of the pressure compensator valve 8.4 must be increased in order to achieve the optimal pressure value for the temperature. Furthermore, the opening angle of the pressure compensator valve 8.4 can be continuously adjusted during the dispensing process, depending on the pressure drop in the beverage dispensing pipe 8.2 caused by the opening of the dispensing valve 6.2.

[0062] In a step S15, the foam formation in the beverage reservoir 7.1 is checked using a foam detector 7.11. In the case of naturally foaming beverages (such as unpasteurized and/or unfiltered beers), too much foam is produced despite an optimal ratio of temperature and pressure. If the foam detector 7.11 detects that too much foam is forming in the beverage reservoir 7.1, the pressure compensator valve 8.4 is set for a slower flow rate in order to keep the foam formation under control. This creates a buffer space in the upper area of the beverage reservoir 7.1, where the foam is stored and settles over time and turns back into liquid (in this case liquid beer). This reduces dispensing losses.

[0063] In a step S16, the amount of beverage flowing through the beverage line 8 is continuously measured by means of a flow meter 8.3. The measured values are processed by the control unit 10 and compared with a limit value preset in the control unit 10 (e.g. 0.5 liters).

[0064] If the limit value preset in the control unit 10 is reached, the dispensing valve 6.2 is closed in step S17 and in step S18 the lifting device 6.5 and thus the dispensing pipe 6.3 are actuated in the vertical upward direction until it returns to its starting position (uppermost end position 6.7.1) in step S19 (detection by the position detection

Sensor 6.7). In order to speed up the entire dispensing process according to the invention, it is desirable to set the speed of movement of the lifting device 6.5 when the lifting device 6.5 returns to its starting position to a maximum in the control unit 10, as made possible by the actuator 6.6. The dispensing process is thus completed and can be restarted.

[0065] Furthermore, the dispensing device 1 has a tap valve 6.2 specially designed for dispensing the beverage, the structure of which is described in more detail below with reference to Figs. 5 and 6. In an advantageous solution, the tap valve 6.2 is of the purely mechanical type, which can be opened and closed by means of the movement exerted by the lifting device 6.5 against a compression spring 6.2.3 installed in the valve housing 6.2.1. In an alternative solution, the tap valve 6.2 can also be easily operated electrically (e.g. a solenoid valve).

[0066] The nozzle valve 6.2 consists of a valve housing 6.2.1 in which the valve body 6.2.2 is guided concentrically to the bore in the valve housing 6.2.1. On the valve body 6.2.2 there is a compression spring 6.2.3 which is supported on a throttle 6.2.4 installed in the valve housing 6.2.1. The entire nozzle valve 6.2 is attached to the end of the nozzle pipe 6.3, e.g. by screwing.

[0067] In Fig.5, the nozzle valve 6.2 is shown in a closed state. In this state, the valve body 6.2.2 rests on the valve housing 6.2.1 in such a way that it is completely sealed and does not allow any liquid to flow through. This is helped on the one hand by the compression spring 6.2.3 installed in the nozzle valve 6.2, and on the other hand by the excess pressure in the pipeline (from the propellant gas container).

[0068] When the lifting device 6.5 is lowered, the tap valve 6.2 remains closed until the valve body 6.2.2, which protrudes from the valve housing 6.2.1 with the actuating element 6.2.4 at a certain distance, comes into contact with the container base 12.1 placed on the support base 11. After the lifting device 6.5 has reached the intermediate position 6.7.2, the lifting device 6.5 continues to move at a speed characteristic preset in the control unit 10 (depending on temperature, pressure and type of beer), so that the valve body 6.2.2 located in the valve housing 6.2.1 is pressed against the container base 12.1 and the compression spring 6.2.3. This creates a free cross-section between the valve housing 6.2.1 and the valve body 6.2.2 through which the beverage can flow. An essential part of the control is that the starting point of the advance (how far the valve body 6.2.2 is moved into the valve housing 6.2.1) is determined by detecting the start of a flow on the flow meter 8.3. This is only monitored by the control unit 10 after the lifting device 6.5 has reached its intermediate position 6.7.2. Due to this step in the dispensing process and the optimally selected position of the position detection sensor 6.7 for detecting the intermediate position 6.7.2, containers 12 with different base thicknesses can be used (e.g. plastic cups or glass), the advance and thus the conditions of the dispensing process always remain unchanged.

[0069] The valve housing 6.2.1 and the valve body 6.2.2 have a geometry specially designed for pouring the beverage, in that the free cross-section increases continuously as the valve body 6.2.2 is pressed into the valve housing 6.2.1. Depending on the feed rate preset in the control unit 10 and the speed characteristic, different flow conditions (e.g. turbulent or laminar) can be generated at the tap outlet 6.1, whereby the dispensing process can always be adapted to the type of beer being tapped.

[0070] A preferred valve characteristic curve of the dispensing valve 6.2 is shown in Fig. 5. It is provided that the cross-sectional enlargement in the initial phase of the opening over a first partial stroke of the valve body 6.2.2 (in the present example up to approx. 8% of the total advance of the valve body) is slight, whereby a turbulent flow and thus foam can be created in finer steps. Over a second partial stroke (in the present example between approx. 8% to 15% of the total advance) of the valve body 6.2.2 there is a

See AT 527 206 B1 2024-12-15

Ss N 8

almost linear transition on the characteristic curve, which results in a rapid increase in cross-section. This creates a mixed state of beer and foam. Over a subsequent third partial stroke (in this example from 15% to 50% of the total advance of the valve body), the increase in cross-section slows down, where the maximum cross-sectional size is reached. The edges are rounded at the key points to achieve the most linear flow state possible, whereby the beer flows out in a purely liquid state (assuming that the pressure and temperature values are basically set optimally for the type of beer). To achieve the desired flow conditions, the geometry of the valve housing and valve body can also be designed in such a way that it has appropriate rounding at the points where the flow of the liquid is broken. The relevant points are marked on Fig. 7.

[0071] The data processed in real time, such as temperature and pressure, also allows the flow state to be adjusted in real time while the drink is being poured. This ensures, especially when pouring draft beer, that the draft beer is always poured with an optimal ratio of beer to head.

[0072] In Fig.6c, the dispensing valve 6.2 is shown in an open state. In this state, the valve body 6.2.2 is fully retracted into the valve housing 6.2.1 and the lifting device 6.5 has reached its preset advance in the control unit 10, i.e. it no longer moves. In this state, the flow cross-section between the valve housing 6.2.1 and the valve body 6.2.2 reaches its maximum, so that the beverage flows through the dispensing outlet 6.1 at a maximum speed in order to accelerate the dispensing process. If the limit value of the flow rate preset in the control unit 10 is reached, the lifting device 6.5 begins to move upwards in the vertical direction. Thus, in an advantageous solution, the nozzle valve is closed automatically when the valve body 6.2.2 leaves the container bottom 12.1 and the compression spring 6.2.3 presses the valve body 6.2.2 against the valve housing 6.2.1 so that the valve body 6.2.2 again rests fully sealed on the valve housing 6.2.1.

Claims (10)

patent claims 1. Device for dispensing a carbonated beverage, comprising a beverage reservoir unit (7) into which a beverage feed pipe (8.1) opens for introducing a pre-cooled beverage pressurized with propellant gas, a dispensing unit (6) to which the beverage from the beverage reservoir unit (7) is fed via a beverage dispensing pipe (8.2), wherein the dispensing unit (6) has a dispensing outlet (6.1) provided with a dispensing valve (6.2) for dispensing the beverage, an attachment surface (11) arranged below the dispensing outlet (6.1) for placing a beverage container (12), wherein the attachment surface (11) or the dispensing outlet (6.1) is driven so as to be movable relative to the other part in such a way that a dispensing process is started when the dispensing outlet (6.1) is near the bottom or on the bottom (12.1) of the beverage container (12) characterized in that the beverage reservoir unit (7) has a temperature sensor (7.9) for measuring the beverage temperature and a pressure sensor (7.10) for measuring the beverage pressure in the beverage reservoir unit (7), that a pressure compensator valve (8.4) is provided for adjusting the beverage to be introduced into the dispensing unit (6), and that a control unit (10) is provided to which the measured values of the temperature sensor (7.9) and the pressure sensor (7.10) are fed and which is designed to control the pressure compensator valve (8.4) depending on the beverage temperature. 2. Device according to claim 1, characterized in that the control unit (10) has a memory for beverage-specific characteristics of a relationship between beverage temperature and beverage pressure corresponding to an optimal beverage-foam ratio. 3. Device according to claim 2, characterized in that the control unit (10) is designed to compare the temperature determined in the beverage reservoir unit (7) with the characteristic curve and to determine a desired pressure on the basis of the characteristic curve and to control the pressure compensator valve (8.4) to achieve the desired pressure. 4. Device according to claim 1, 2 or 3, characterized in that the control unit (10) is designed to adjust the pressure compensator valve (8.4) during the dispensing process in order to continuously compensate for the pressure drop in the beverage dispensing pipe (8.2) caused by the opening of the dispensing valve (6.2). 5. Device according to one of claims 1 to 4, characterized in that a coolant feed pipe (9.1) and a coolant feed pipe (9.2) are connected to the beverage reservoir unit (7) in order to cool the beverage in the beverage reservoir unit (7). 6. Device according to claim 5, characterized in that the coolant feed pipe (9.1) and the coolant feed pipe (9.2) are additionally connected to the dispensing unit (6) in order to cool the beverage in the dispensing unit (6). 7. Device according to one of claims 1 to 6, characterized in that the tap valve (6.2) has an actuating member (6.2.4) which projects beyond the tap outlet (6.1) and is connected to the tap valve body (6.2.2) and which, when it strikes the bottom of the beverage container (12), causes the tap valve (6.2) to be actuated against a spring force in order to open the tap outlet (6.1). 8. Device according to one of claims 1 to 7, characterized in that the beverage reservoir unit (7) has a beverage level sensor (7.8) for determining the beverage levels. 9. Device according to one of claims 1 to 8, characterized in that the beverage reservoir unit (7) has a foam detector (7.11) for determining the foam formation in the beverage reservoir unit (7). SS N 8 N Sr -hes AT 527 206 B1 2024-12-15 10. Device according to one of claims 1 to 9, characterized in that the beverage reservoir unit (7) has a vent valve (7.7). 6 sheets of drawings