Apparatus and method for dispensing frozen carbonated beverages

Abstract

Frozen carbonated beverage apparatus and method is illustrated, and has a freeze chamber in which beverage is frozen wherein the addition of beverage to the freeze chamber is controlled in response to pressure in the freeze chamber. Controlling the addition of unfrozen beverage to the freeze chamber in response to the pressure provides a method of controlling the beverage in the freeze chamber. As freeze chamber pressure falls to a pre-determined lower pressure, beverage is added to the freeze chamber until a pre-determined upper pressure. Beverage may be added to the freeze cylinder at a rate that matches the cooling rate of the beverage within the freeze chamber so that unfrozen beverage added to the freeze chamber is rapidly frozen and does not significantly alter the viscosity (consistency) of the frozen carbonated beverage.

Description

[0001] This invention relates to an apparatus and method for, dispensing a frozen carbonated beverage. BACKGROUND OF THE INVENTION [0002] The invention has application to dispense of both alcoholic and nonalcoholic frozen carbonated beverages. For convenience, the invention is described hereinafter with reference to dispense of frozen carbonated beverages formed by a combination of carbonated water and a syrup. It will be understood however that the invention is not limited to such application and dispense of other types of beverages is included within the scope of the invention. [0003] Apparatus for producing frozen carbonated beverages from the partial freezing of a combination of carbonated water and syrup to produce a so-called “slush” beverage is well known, see for example U.S. Pat. Nos. 3,608,779 and 3,460,713. As used herein, the term “frozen” is used to describe beverages of this type and includes terms such as “semi-frozen”. [0004] There are many types of apparatus for pro...

AI Technical Summary

Benefits of technology

[0007] The pressure in the freeze chamber is related to the level (volume) of frozen carbonated beverage in the freeze cylinder and controlling the addition of unfrozen beverage to the freeze chamber in response to the pressure provides a simple and effective method of controlling the beverage level in the freeze chamber.

[0009] Preferably, beverage is added to the freeze cylinder at a rate that matches the cooling rate of the beverage within the freeze cylinder so that unfrozen beverage added to the freeze chamber is rapidly frozen and does not significantly alter the viscosity (consistency) of the frozen carbonated beverage within the freeze cylinder. In this way, frozen carbonated beverage having the desired viscosity (consistency) may be dispensed while adding unfrozen beverage to the freeze chamber.

[0018] Carbonating the beverage in the freeze chamber avoids the provision of a separate carbonator to carbonate the beverage.

[0025] By matching the fill rate to the cooling rate, unfrozen beverage added to the freeze chamber is converted to frozen beverage in an efficient manner and does not significantly affect the viscosity (consistency / quality) of the frozen beverage in the freeze chamber.

[0028] By adding the beverage and carbonating gas to the freeze chamber in the same line, carbonation of the beverage within the freeze chamber is promoted so that the desired carbonation level can be achieved and carbonated beverage frozen in an efficient manner. Some pre-carbonation of the beverage in the supply line may also be effected thereby further enhancing the carbonation process.

Problems solved by technology

Such apparatus can be bulky and require a large amount of floor space.

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