Beverage machine and method of filling a beverage machine

Abstract

A method for priming a beverage machine prior to vending a beverage. The beverage machine may include a storage tank, a hot tank, and a recirculation line forming a recirculation loop. The method may include measuring the temperature of liquid in the hot tank of the beverage machine upon startup. The method may include priming the beverage machine by circulating a fill volume of liquid through the recirculation loop when the beverage machine is instructed to vend a beverage. When the temperature of the liquid in the hot tank is below a first threshold temperature, the fill volume is a first volume, and when the temperature of the liquid in the hot tank is above the first threshold temperature, the fill volume is a second volume, the first volume being greater than the second volume. Idle time of the beverage machine may result in adjustment of the fill volume.

Description

[0001] CROSS-REFERENCE TO RELATED APPLICATIONS

[0002] This application claims priority to U.S. Provisional Patent Application Serial No. 63 / 033,271, filed on June 2, 2020, the entire contents of which are incorporated herein by reference. Background Art

[0003] Beverage dispensers are ubiquitous in homes and offices around the world, and there's a constant need to design and manufacture beverage dispensers that produce optimal beverages. One of the most common beverage dispensers in offices and homes is the coffee machine, which can be used to prepare both hot and cold beverages. These dispensers can be primed before each use to ensure a consistent starting point for the liquid used to produce the desired beverage. This ensures a consistent amount of water is dispensed and the water comes out at a consistent temperature. However, there's a need to optimize the volume of liquid used during priming to minimize the amount of time the user must wait before the dispenser is ready to make a beverage, while maximizing the consistency of the volume and temperature of the dispensed water. Summary of the Invention

[0004] The present invention may relate to a method and system for priming a beverage machine prior to vending a beverage. The beverage machine may include a storage tank, a hot tank, a recirculation conduit, and a dispensing conduit. The storage tank, hot tank, and recirculation conduit may form a recirculation loop. The method may include, when the beverage machine is powered on, measuring a startup temperature of liquid in the hot tank of the beverage machine. The method may then include, when the beverage machine receives a request to vend a beverage, priming the beverage machine by circulating a fill volume of liquid through the recirculation loop without dispensing liquid from the beverage machine. When the startup temperature of the liquid in the hot tank is below a first threshold temperature, the fill volume may be a first volume, and when the startup temperature of the liquid in the hot tank is below the first threshold temperature, the fill volume may be a second volume. If the startup temperature of the liquid in the hot tank is above the first threshold temperature, the first volume is greater than the second volume.

[0005] In one aspect, the present invention may be a method of filling a beverage machine, comprising: measuring a starting temperature of liquid in a hot tank of the beverage machine when the beverage machine is driven from a closed state to an open state; filling the beverage machine by circulating a filling volume of the liquid through a closed loop including a storage tank, a hot tank, and a recirculation conduit when the beverage machine receives an instruction to sell a beverage; wherein, when the starting temperature of the liquid in the hot tank is lower than a first threshold temperature, the filling volume is a first volume, and when the starting temperature of the liquid in the hot tank is higher than the first threshold, the filling volume is a second volume, and the first volume is greater than the second volume.

[0006] In another aspect, the present invention can be a beverage machine comprising: a fluid subsystem comprising a reservoir, a hot tank, at least one dispensing conduit, and at least one recirculation conduit, which are fluidly coupled together, wherein the reservoir, the hot tank, and the recirculation conduit form a recirculation loop; an electronic subsystem comprising a heater for heating liquid in the hot tank, a temperature sensor for measuring the temperature of the liquid in the hot tank, a pump, a first normally closed valve located between the hot tank and the at least one dispensing conduit, a second normally closed valve located between the hot tank and the at least one recirculation conduit, and an electronic subsystem operably coupled to the heater, the temperature sensor, the pump, and the first normally closed valve. and a controller for a second normally closed valve; wherein, when the beverage machine is driven from a closed state to an open state, the controller is configured to record a starting temperature of the liquid in the hot tank measured by the temperature sensor; wherein, when the beverage machine receives an instruction to sell a beverage, the controller is configured to circulate the filling volume of the liquid through a recycling loop to fill the beverage machine by starting the pump and opening the second normally closed valve; wherein, when the starting temperature of the liquid in the hot tank is lower than a first threshold temperature, the filling volume is a first volume, and when the starting temperature of the liquid in the hot tank is higher than the first threshold temperature, the filling volume is a second volume, and the first volume is larger than the second volume.

[0007] In yet another aspect, the present invention may be a method of filling a beverage machine, comprising: when the beverage machine is driven from an off state to an on state: measuring a starting temperature of a liquid in a hot tank of the beverage machine; when the beverage machine receives an instruction to sell a beverage and before selling the beverage: determining an idle time of the beverage machine; filling the beverage machine by circulating a filling volume of the liquid through a closed loop including a storage tank, a hot tank and a recirculation conduit; and wherein the filling volume is the greater of a temperature-based volume determined based on the starting temperature of the liquid in the hot tank and a time-based volume determined based on the idle time of the beverage machine.

[0008] In yet another aspect, the present invention may be a method of filling a beverage machine configured to vend beverages at multiple temperatures, the method comprising: upon receiving an instruction to vend a beverage at a temperature above a predetermined temperature and before vending the beverage, filling the beverage machine by circulating a fill volume of liquid through a closed recirculation loop of the beverage machine, the closed recirculation loop comprising a storage tank, a hot tank, and a recirculation conduit; wherein, when a previous beverage produced in an immediately previous beverage vending machine was above the predetermined temperature, the fill volume of the liquid was a first fill volume; and wherein, when a previous beverage produced in the immediately previous beverage vending machine was below the predetermined temperature, the fill volume of the liquid was a second fill volume, the second volume being greater than the first volume.

[0009] In yet another embodiment, the present invention may be a beverage machine comprising: a fluid subsystem comprising a reservoir, a hot tank, a cold tank, at least one dispensing conduit, and at least one recirculation conduit, which are fluidly coupled together, wherein the reservoir, the hot tank, and the recirculation conduit form a recirculation loop; an electronic subsystem comprising a heater for heating liquid in the hot tank, a temperature sensor for measuring the temperature of the liquid in the hot tank, a pump, a first normally closed valve located between the hot tank and the at least one dispensing conduit, a second normally closed valve located between the hot tank and the at least one recirculation conduit, and an electronic subsystem operatively connected to the hot tank; to a heater, a temperature sensor, a pump, and a first normally closed valve and a second normally closed valve; wherein, once the beverage machine receives an instruction to sell a beverage, the controller is configured to prime the beverage machine by activating the pump and opening the second normally closed valve to circulate the liquid of the prime volume through the recirculation loop; and wherein, when the selling temperature of the immediately previous beverage sold by the beverage machine is higher than a predetermined temperature, the prime volume is a first volume, and when the selling temperature of the immediately previous beverage sold by the beverage machine is lower than the predetermined temperature, the prime volume is a second volume that is greater than the predetermined second volume.

[0010] Further areas of applicability of the present invention will become apparent from the detailed description provided hereinafter.It should be understood that the detailed description and specific examples, while indicating preferred embodiments of the present invention, are for illustrative purposes only and are not intended to limit the scope of the present invention. BRIEF DESCRIPTION OF THE DRAWINGS

[0011] The present invention will be more fully understood from the detailed description and accompanying drawings, in which:

[0012] Figure 1 FIG. 1 is a schematic diagram of a beverage machine according to an embodiment of the present invention.

[0013] Figure 2 yes Figure 1 Block diagram of the electronic subsystem of a beverage machine.

[0014] Figure 3 is shown to determine the perfusion Figure 1 A flow chart of the steps of determining the temperature-based liquid volume of a beverage machine.

[0015] Figure 4 is shown to determine the perfusion Figure 1 A flow chart of the steps of calculating the time-based liquid volume of a beverage machine.

[0016] Figure 5 Is shown to determine whether to use temperature-based or time-based liquid volume for perfusion Figure 1 Flowchart of the steps of making a beverage machine.

[0017] Figure 6 Is to show the determination Figure 1A flow chart of the steps for filling volumes of a beverage machine that sells beverages at multiple temperatures. DETAILED DESCRIPTION

[0018] The following description of the preferred embodiment(s) is merely exemplary in nature and is in no way intended to limit the invention, its application, or uses.

[0019] The description of illustrative embodiments according to the principles of the present invention is intended to be read in conjunction with the accompanying drawings, which are to be considered a part of the entire written description. In the description of the embodiments of the present invention disclosed herein, references to any direction or orientation are for convenience of description only and do not limit the scope of the invention in any way. Relative terms such as "lower," "upper," "horizontal," "vertical," "above," "below," "upward," "downward," "top," and "bottom," and their derivatives (e.g., "horizontally," "downwardly," "upwardly," etc.) should be interpreted as referring to the orientation shown in the drawings or description at the time of discussion. These relative terms are for convenience of description only and do not require that the device be constructed or operated in a particular orientation unless expressly indicated otherwise. Terms such as "attach," "fix," "connect," "couple," and "interconnect" refer to a relationship in which structures are fixed or attached together, directly or indirectly, through intermediate structures, as well as removable or rigid attachments or relationships between the two, unless expressly stated otherwise. Furthermore, the features and benefits of the present invention are illustrated by reference to exemplary embodiments. Therefore, the present invention is expressly not limited to the exemplary embodiments, which illustrate some possible non-limiting combinations of features that may exist alone or in other combinations of features; the scope of the invention is defined by the appended claims.

[0020] The processors or controllers described herein may be any central processing unit (CPU), graphics processing unit (GPU), microprocessor, microcontroller, computer, programmable device, circuit (alone or in combination) configured to execute computer program instructions (e.g., code). The various processors may be embodied in any suitable type of computer and / or server hardware (e.g., desktop, laptop, notebook, tablet, mobile phone, etc.) and may include all common auxiliary components necessary to form a functional data processing device, including buses, software and data storage, such as volatile and non-volatile memory, input / output devices, graphical user interfaces (GUIs), removable data storage, and wired and / or wireless communication interface devices, including Wi-Fi, Bluetooth (e.g., classic Bluetooth and Bluetooth low energy), local area networks, etc.

[0021] The computer-executable instructions or programs (e.g., software or code) and data described herein may be programmed into and tangibly embodied in a non-transitory computer-readable medium that is accessible and retrievable by a corresponding processor described herein, which configures and directs the processor to perform the desired functions and processes by executing the instructions encoded in the medium. A device containing a programmable processor configured to perform such non-transitory computer-executable instructions or programs may be referred to as a "programmable device" or "device," and a plurality of programmable devices in communication with each other may be referred to as a "programmable system." It should be noted that the non-transitory "computer-readable medium" described herein may include, but is not limited to, any suitable volatile or non-volatile memory, including random access memory (RAM) and its various types, read-only memory (ROM) and its various types, USB flash memory, and magnetic or optical data storage devices (e.g., internal / external hard disks, floppy disks, tapes CD-ROMs, DVD-ROMs, optical disks, ZIP TM drives, Blu-ray discs, etc.), which can be written to and / or read by a processor operably connected to the media.

[0022] In certain embodiments, the present invention may be embodied in the form of computer-implemented processes and apparatus, such as processor-based data processing and communication systems or computer systems for implementing those processes. The present invention may also be embodied in the form of software or computer program code in a non-transitory computer-readable storage medium, which, when loaded into and executed by a data processing and communication system or computer system, configures a processor to create specific logic circuits configured to implement the processes.

[0023] Reference Figure 1 , shows a schematic diagram of a beverage machine 100. The beverage machine 100 includes a fluid subsystem through which liquid flows during filling of the beverage machine 100 and during use of the beverage machine 100 to produce / sell beverages. The beverage machine 100 also includes an electronics subsystem that includes electronic components required for the normal operation of the beverage machine 100. The fluid subsystem and the electronics subsystem work together to fill the beverage machine 100 as needed and to produce beverages using the beverage machine 100 when instructions to do so are received. Specifically, the beverage machine 100 can perform a filling operation before each time the beverage machine 100 is used to sell a beverage. The beverage machine 100 can also perform a filling operation at startup (i.e., when driven or activated from a closed state to an open state), although this is not required in all embodiments. This filling operation ensures that a consistent amount of water is dispensed for each sale, ensures a consistent water delivery temperature for each sale, and ensures that the container holding the beverage ingredients is always open during the selling operation. The details of this filling operation will be specifically referenced below Figure 1 and 3 -6 provides more details.

[0024] In addition to the pouring operation, the beverage machine 100 is also configured to produce a beverage upon receiving an instruction to produce a beverage, which can be achieved by the user interacting with a user interface or display on the beverage machine 100, pressing a button on the beverage machine 100, transmitting a signal from an electronic device separate from the beverage machine 100 but operably connected to the beverage machine 100, etc. In some embodiments, the beverage machine 100 can be configured to produce or sell coffee beverages, which may include drip coffee, hot coffee, cold coffee, and specialty coffee drinks such as cappuccino, latte, macchiato, etc. However, the present invention is not limited to all embodiments, and the beverage machine 100 can be configured to produce or sell other beverages, including tea, soup, hot chocolate, etc.

[0025] The fluid subsystem of the beverage machine 100 includes a reservoir 101, one or more hot tanks 102, a manifold 103, a recirculation conduit 104 extending from the manifold 103 back to the reservoir 101, a spray dispensing conduit 105 extending from the manifold 103 to a spray nozzle 106, an injection dispensing conduit 107 extending from the manifold 103 to an injection nozzle 108, and a flow conduit 109 extending from the reservoir 101 to the one or more hot tanks 102 and from the one or more hot tanks 102 to the manifold 103. In an exemplary embodiment, the reservoir 101 is fluidly coupled to a tap water supply 114 so that the reservoir 101 can be automatically filled with water from the tap water supply 114 as needed. In this regard, there can be a liquid level sensor located in the reservoir 101 that communicates with the controller so that the reservoir 101 is automatically filled when the liquid level sensor indicates that the liquid level is below a lower threshold. In other embodiments, a user can pour water (or other liquid) into the reservoir 101 to fill the reservoir 101 as needed. In either case, the reservoir 101 holds a supply of liquid (ie, water) for priming the beverage machine 100 and / or producing or otherwise generating a beverage upon receiving a command to generate a beverage.

[0026] In an exemplary embodiment, the fluid subsystem further includes an auxiliary water tank 110 and / or a cold tank 111. In some embodiments, one of the auxiliary water tank 110 and the cold tank 111, but not both, is included as part of the fluid subsystem. In other embodiments, the auxiliary water tank 110 and the cold tank 111 may be included as part of the fluid subsystem at the same time. In still other embodiments, the auxiliary water tank 110 and the cold tank 111 may be omitted. Therefore, in some embodiments, the auxiliary water tank 110 and the cold tank 111 are optional tanks that can be used according to the needs or expectations of the end user. The auxiliary water tank 110 and the cold tank 111 are optional external devices that are configured to be operably connected to other components of the beverage machine 100 when in use.

[0027] The auxiliary water tank 110 can be used to increase the holding capacity of the storage tank 101. Specifically, the auxiliary water tank 110 holds an additional supply of liquid that can be used to make beverages in the event that the liquid level in the storage tank 101 is low. Therefore, when the auxiliary water tank 110 is used, the auxiliary water tank 110 is fluidly coupled to the storage tank 101 so that during operation of the beverage machine 100, liquid (i.e., water) can be pumped or otherwise moved from the auxiliary water tank 110 and into the storage tank 101 for use in making beverages.

[0028] The cold tank 111 can be used when the beverage machine 100 is configured to produce or vend a cold beverage (e.g., cold coffee, etc.). When the cold tank 111 is used, the cold tank 111 can be fluidly coupled to the manifold 103 but not to the reservoir 101, such that liquid from the cold tank 111 can flow directly to the manifold 103, where it can then be dispensed through the jet dispensing conduit 105 and jet nozzle 106 or through the injection dispensing conduit 107 and injection nozzle 108 without first passing through the hot tank 102. This is because the cold tank 111 includes a cooling subsystem 118 that cools the liquid contained in the cold tank 111, and therefore, it is undesirable to flow the cooled liquid from the cold tank 111 to the hot tank 102. Instead, when a user selects to vend a cold beverage, the liquid flows directly from the cold tank 111 to the jet nozzle 106 or injection nozzle 108 without passing through the hot tank 102.

[0029] In some embodiments, the cooling subsystem 118 of the cold tank 111 can include basic components of a refrigeration system, such as a compressor, a condenser, an expansion valve, and an evaporator. A refrigerant or cooling fluid can flow through the above-mentioned components to cool or chill (i.e., remove heat from) any liquid contained in the cold tank 111. The cooling subsystem 118 can be a closed refrigeration system so that once filled and mechanically sealed, the refrigerant has only one path through the above-mentioned components. Of course, other technologies, components, etc. can be used as part of the cooling subsystem 118, as long as it is configured to cool or reduce the temperature of the liquid contained in the cold tank 111 so that the liquid 111 in the cold tank can be used to make a cold drink.

[0030] It should be understood that, as used herein, a cold beverage is a beverage having a temperature below 40°C, more specifically below 30°C, and even more specifically below 20°C or below 10°C. Therefore, the temperature of the liquid in the cold tank 111 must be below this temperature to produce a cold beverage. Furthermore, a hot beverage is a hot beverage having a temperature above 70°C when first brewed, more specifically, a temperature between 80°C and above 90°C. The hot tank 102 is configured to heat the liquid to a temperature within the above range as it flows into and through the hot tank 102, allowing the liquid to be used to produce the hot beverages described herein.

[0031] Reference Figure 1 and Figure 2The electronic subsystem of the beverage machine 100 generally includes a controller 120, a power switch 121 for turning the beverage machine 100 on and off (between an on state and an off state), a heater 122 located in each hot tank 102, a temperature sensor 123 located in each hot tank 102, a pump 124 for pumping liquid from the storage tank 101 to the manifold 103, a first valve 125 disposed along the jet dispensing conduit 105 (or between the manifold 103 and the jet dispensing conduit 105), a second valve 126 disposed along the injection dispensing conduit 107 (or between the manifold 103 and the injection dispensing conduit 107), a third valve 127 disposed along the recirculation conduit 104 (or between the manifold 103 and the recirculation conduit 104), a timer 128, and a user input device 129. In the exemplary embodiment, the controller 120 is operably coupled to a power switch 121, a heater 122, a temperature sensor 123, a pump 124, first, second, and third valves 125, 126, 127, a timer 128, and a user input device 129. Although not shown, the controller 120 is also operably coupled to an inlet valve of the tap water supply 114, the auxiliary water tank 110 (specifically, a water tank level input and a pump output), the cold tank 111 (specifically, a status input, a water pump output, and an air pump output), and a tank float switch located within the storage tank 101 for monitoring the liquid level in the storage tank 101.

[0032] In the exemplary embodiment, the pump 124 is positioned along the flow conduit 109 between the reservoir 101 and the hot tank 102. However, the present invention is not so limited in all embodiments and the pump 124 can be positioned at other locations along the conduit so long as it is still capable of pumping liquid from the reservoir 101 to the manifold 103 for dispensing into the cups. The pump 124 can be any type or style of pump configured to pump fluid through the fluid subsystem described herein. A flow meter location can be provided just upstream of the pump 124, such as Figure 1 shown.

[0033] The power switch 121 may comprise a button on the beverage machine 100 or an icon on a touch screen or a graphical user interface or a display on the beverage machine 100. In other embodiments, the power switch 121 may be a toggle switch, a slide switch, etc. located on the beverage machine 100 that can be actuated by the user to change the beverage machine from an off state to an on state. In some embodiments, the power switch 121 may be part of the user input device 129. The user can actuate the power switch 121 to drive the beverage machine 100 from an off state to an on state and switch the beverage machine from an on state to an off state as desired.

[0034] Due to the operable coupling between the controller 120 and the other components of the electronic subsystem, the controller 120 is configured to control the operation of the beverage machine 100 by enabling the controller 120 to control the activation of the pump 124 and the opening and closing of the first, second, and third valves 125, 126, 127 based on instructions or information received from a user input device 129 (i.e., a button, a touch screen, a user-interactive display, a graphical user interface, an external electronic device, etc.), a temperature sensor 123, and / or a timer 128. The controller 120 can be a general-purpose computer having a memory that stores instructions for performing various functions as will be described in more detail herein. Thus, for example, but not limitation, the controller 120 can receive information / data from the temperature sensor 123 and process the information / data through an algorithm to indicate the actions to be taken by the controller 120 and how the controller 120 should control the activation / activation of the pump 124 and valves 125, 126, 127. The functionality of the controller 120 will be described in more detail below, particularly during the discussion of the pouring operation of the beverage machine 100.

[0035] In short, and in accordance with the more detailed disclosure provided below, during a pour operation, the controller 120 can open the third valve 127 and start the pump 124 to cause liquid to flow (or circulate) through a closed recirculation loop comprising the storage tank 101, the flow conduit 109, the hot tank 102, the manifold 103, and the recirculation conduit 104, wherein the liquid is brought back to the storage tank 101. During the pour operation, no liquid is lost and the liquid is simply circulated through the closed recirculation loop. This circulation of the liquid through the closed recirculation loop serves to heat the liquid as it passes through the hot tank 102 and to heat the conduits as the heated fluid flows through the conduits. The circulation of the liquid during the pour operation also ensures a consistent starting point when a beverage is vended using the beverage machine 100. Specifically, the pour operation can occur prior to vending to ensure that the manifold 103 is completely filled with hot liquid to ensure a consistent starting point each time a beverage is made / vended using the beverage machine 100. Specific reference will be made below to this disclosure. Figure 3-6 The priming operation is described in more detail.

[0036] During beverage vending using the beverage machine 100, the controller 120 can open the first valve 125 and activate the pump 124 to dispense liquid from the reservoir 101 through the flow conduit 109, the hot tank 102, and the manifold 103, and through the jet dispensing conduit 105 for dispensing into the cup 119 through the jet dispensing nozzle 106. This can be used to enhance the beverage, such as frothing milk powder by injecting the liquid into the cup 119 at a higher rate (i.e., when the beverage being prepared is a latte or cappuccino). Finally, the controller 120 can open the second valve 126 and activate the pump 124 to dispense liquid from the reservoir 101 through the flow conduit 109, the hot tank 102, and the manifold 103, and through the syringe dispensing conduit 107 for injecting the liquid into the cup 119 through the syringe dispensing nozzle 108. Before entering the cup 119, the liquid can flow through the beverage ingredients, as discussed further below.

[0037] One of the heaters 122 is located within each hot tank 102 to heat the liquid as it flows through or resides within the hot tank 102. In some embodiments, the heater 122 can be activated and generate heat at any time while the beverage machine 100 is turned on. In other embodiments, because the heater 122 is operably coupled to the controller 120, the heater 122 can be activated and deactivated as needed during use of the beverage machine 100. Thus, the controller 120 can control the activation / deactivation of the heater 122 as needed based on the temperature of the liquid in the hot tank 102, the length of time between vending machines, the need to conserve energy, and the like. In the exemplary embodiment, the heater 122 is located within the hot tank 102, but the present invention is not limited thereto. In other embodiments, the heater 122 can be located outside the hot tank 102 while still being configured to heat the liquid within the hot tank 102. The heater 122 can be a resistive heating element, a metal heating element, a ceramic heating element, a semiconductor heating element, or any other type of heating element capable of heating the liquid within the tank.

[0038] In the exemplary embodiment, one of the temperature sensors 123 is located in each hot tank 102 for monitoring and / or measuring the temperature of the liquid contained in the hot tank 102. As described above, the temperature sensor 123 is operably coupled to the controller 120 so that data indicating the temperature of the liquid in the hot tank 102 can be transmitted to the controller 120. The controller 120 can use this information for various purposes, including determining the amount of volume to use during a priming procedure, as described in more detail below. The temperature sensor 123 can be a thermistor, a thermometer, a thermocouple, a passive infrared sensor, a resistance temperature detector, a semiconductor-based integrated circuit, or any other type of sensor capable of measuring the temperature of the liquid contained in the hot tank 102.

[0039] In an exemplary embodiment, each of the first, second, and third valves 125, 126, 127 is a solenoid valve that is operably coupled to the controller 120 so that the controller 120 can control activation (i.e., opening and closing) of the first, second, and third valves 125, 126, 127 to perform various desired operations (e.g., a pouring operation and a beverage vending operation). Furthermore, in some embodiments, the first, second, and third valves 125, 126, 127 can be normally closed valves, meaning they remain closed to prevent liquid from flowing therethrough until activated (or driven) to an open position. However, the first, second, and third valves 125, 126, 127 need not be solenoid valves in all embodiments, but can be any type of valve that can be automatically opened and closed by the controller 120. For example, in various different embodiments, the first, second, and third valves 125, 126, 127 can be coaxial valves, angle seat valves, etc.

[0040] Typically, depending on the desired flow direction of the liquid, only one of the first, second, and third valves 125, 126, 127 is open at a time. When the beverage machine 100 is neither vending a beverage nor performing a pour sequence, the first, second, and third valves 125, 126, 127 may all be closed. For example, in some embodiments, the first, second, and third valves 125, 126, 127 may be normally closed two-way valves that open only when activated by the controller 120. It should be understood that the term "vending," as used herein, refers to the use of the beverage machine 100 to produce or produce a beverage. Thus, a single vending is a single operation of the beverage machine 100 to produce a single beverage. The immediately preceding vending is the most recently completed vending.

[0041] In order to make or sell a beverage using the beverage machine 100, the user first places the beverage ingredient container 112 into the container-receiving chamber 113 of the beverage machine 100. In some embodiments, the container-receiving chamber 113 becomes accessible when the door of the beverage machine 100 opens automatically or by manual action of the user. For example, when the user selects a beverage to be made by the beverage machine 100, the door providing access to the container-receiving chamber 113 can open automatically. In such an embodiment, the user will first select the beverage type (as described below) and then place the beverage ingredient container 112 into the container-receiving chamber 113 of the beverage machine 100. The beverage ingredient container 112 can be a capsule, a sachet, or any other type of container containing a beverage ingredient (e.g., ground coffee, tea leaves, soup base, cocoa powder, etc.).

[0042] Next, the user will use the user input device 129 to select the type of beverage to be made by the beverage machine 100. As described above, this can be done by the user pressing a button on the beverage machine 100, interacting with a user-interactive display on the beverage machine 100, such as a touch screen (i.e., the user input device 129), transmitting a signal from an external device to the beverage machine 100, etc. When the user selects the type of beverage (i.e., cappuccino, drip coffee, tea, soup, hot cocoa, etc.), information indicating the user's selection is transmitted to the controller 120 due to the operative connection between the controller 120 and the user input device 129. When the controller 120 receives the information indicating the user's beverage selection, the controller 120 will activate the pump 124 and open one of the first valve 125 and the second valve 126 to allow liquid to flow from the reservoir 101 into the cup 119, which is located below the spray nozzle 106 and the injection nozzle 108. Specifically, when the user selects a hot beverage, the controller 120 will activate the pump 124 to pump liquid from the reservoir 101, through the flow conduit 109, into and through the hot tank 102, and through the manifold 103. The controller 120 will also activate one of the first and second valves 125, 126 into an open state so that the liquid can then flow from the manifold 103 through the spray dispensing conduit 105 and spray nozzle 106 or through the injection dispensing conduit 107 and injection nozzle 108 and into the cup 119 below. When liquid is being injected into the cup 119 at a higher rate / pressure (for example, to froth milk powder), the controller 120 will activate the first valve 125 into an open state, and when liquid is injected through the beverage ingredient container 112 and then injected into the cup 119 at a lower rate / pressure, the controller 120 will activate the second valve 126 into an open state.

[0043] Some beverages, such as cappuccino and latte, require the liquid to flow through the spray nozzle 106 and injection nozzle 108 in a different order. For example, liquid can flow through the injection nozzle 108 into a container 113 containing milk powder as a beverage ingredient, until the container 113 opens and the milk powder 113 falls into the cup 119 below. The liquid can then flow through the spray nozzle 106 to froth the milk powder. The liquid can then flow through the injection nozzle 108 again and into another container 113 containing coffee powder as a beverage ingredient. The controller 120 is configured to open and close the first and second valves 125 and 126 in the necessary order to achieve this specific flow of liquid, based on the user's selection via the user input device 129. If the user selects a cold beverage, the controller 120 will move (i.e., pump, etc.) the liquid from the cold tank 111 to the manifold 103, and then continue to produce the desired beverage through the spray nozzle 106 or injection nozzle 108 as needed / required.

[0044] As described above, an important feature of the beverage machine 100 is that it can perform a pouring operation at different times between sales to ensure that a consistent volume of liquid is dispensed in each sale, and that the water supply temperature for each sale is consistent. The pouring operation also ensures that the beverage ingredient container 112 is opened in a consistent manner from one sale to another to maintain the consistency of the beverage produced or made by the beverage machine. Each time the beverage machine 100 receives an instruction to sell a new beverage, but before the beverage machine 100 sells the new beverage, the pouring operation is usually automatically performed. Specifically, in some embodiments, whenever a user instructs the beverage machine 100 to sell a new beverage, the beverage machine 100 will perform a pouring operation before selling the new beverage. The pouring operation can also be automatically performed each time the beverage machine 100 is started, although this is not the case in all embodiments.

[0045] In an exemplary embodiment, the beverage machine 100 does not perform the pouring operation in exactly the same manner every time. That is, the volume of liquid used during the pouring operation is adjusted based on various factors. When a user instructs the beverage machine 100 to dispense a beverage, the beverage machine 100 will first perform the pouring operation before dispensing any new beverages. Therefore, the user must wait until the pouring operation is complete before dispensing a new beverage, increasing the user's waiting time. People can be impatient, so reducing this waiting time is beneficial and desirable. Therefore, the beverage machine 100 (and particularly its controller 120) is designed to receive information regarding the temperature of the liquid in the hot tank 102 and the idle time of the beverage machine 100 (i.e., the time elapsed since the previous beverage was dispensed by the beverage machine 100) to determine the volume of liquid to be used during the pouring operation. The greater the volume of liquid used during the pouring operation, the longer the user's waiting time. However, if the idle time is long or the liquid in the hot tank 102 may require a lower temperature upon startup, the user may need to wait. Thus, the beverage machine 100 is designed to establish a balance between the need to ensure that a sufficient volume of liquid is used during a pour operation to allow for consistent water volume and temperature during beverage vending, while also minimizing user wait time.

[0046] During a priming operation, controller 120 activates pump 124 and opens third valve 127, while keeping first and second valves 125 and 126 closed. Consequently, during a priming operation, liquid flows from storage tank 101 through flow conduit 109, from flow conduit 109 into hot tank 102, from hot tank 102 into manifold 103, from manifold 103 into recirculation conduit 104 via third valve 127, and back from recirculation conduit 104 into storage tank 101. Thus, in the exemplary embodiment, storage tank 101, flow conduit 109, hot tank 102, manifold 103, and recirculation conduit 104 collectively form a closed recirculation loop for priming operations. It should be understood that the conduits can be modified from the exemplary embodiment, and in some embodiments, only storage tank 101, hot tank 102, and recirculation conduit 104 are required to form a closed recirculation loop. For example, hot tank 102 can be positioned immediately adjacent to storage tank 101, eliminating the need for flow conduit 109. Furthermore, the manifold 103 can be replaced with one or more conduits extending from the hot tank 102 to the ejection conduit 105, the injection conduit 107, and / or the recirculation conduit 104. Regardless of the exact arrangement of the conduits and components of the fluid flow subsystem, a closed recirculation loop is formed through which liquid can flow during a priming operation.

[0047] During the pouring operation, the liquid is heated by the hot tank 102, so that the liquid passing through the closed recirculation loop is heated. This allows the liquid used for the next beverage to be sold to have a consistent temperature each time the beverage machine 100 is used to sell a beverage. Specifically, when selling a new beverage, the first liquid used to produce the beverage is the liquid located between the hot tank 102 and the jet dispensing conduit 105 and the injection dispensing conduit 107 (including the liquid in the manifold 103). Therefore, when the user instructs the beverage machine 100 to sell a hot beverage, the liquid located between the hot tank 102 and the dispensing nozzles 106, 108 is preferably hot. Otherwise, the initial liquid used to produce the beverage will be cold, which will affect the temperature of the beverage once it is fully sold. The pouring operation ensures that hot liquid is located in the conduits between the hot tank 102 and the dispensing nozzles 106, 108. Specifically, because the pouring operation occurs immediately before each sale, the liquid located in the manifold 103 and any conduits between the hot tank 102 and the manifold 103 has been heated to the desired temperature 102 by the heater 122 in the hot tank. Furthermore, the priming operation ensures that the manifold 103 is completely filled with heated liquid before the next vending, providing a consistent starting point during vending and resulting in a consistent amount of liquid being used during beverage vending.

[0048] Reference Figure 1 and Figure 3 , a technique or method used by the beverage machine 100 for determining the appropriate volume of liquid to be used during a pour operation will be described. Specifically, Figure 3is a flow chart illustrating a process for determining the volume for a pour operation based on the temperature of the liquid in the hot tank 102. Thus, the volume determined using this technique, method, or algorithm may be referred to herein as the temperature-based liquid volume for a pour operation. In some embodiments, the temperature-based volume is used only for the first vending after the initial activation or start-up or opening of the beverage machine 100. That is, in some embodiments, the temperature-based volume (and the reference to Figure 3 The method steps described in conjunction with the above description are not used for any sales after the first sales that occur after the beverage machine 100 is activated from the off state to the on state. In other embodiments, the temperature-based volume can be used, or at least considered, for each pour operation, regardless of whether it is the first sales after the beverage machine is powered on.

[0049] Reference Figure 3 , step 300 indicates that the beverage machine 100 has been powered on. This is the first step in the process, as it is the powering on of the beverage machine 100 that triggers the next step. Specifically, when the beverage machine 100 is driven from the off state to the on state (e.g., by a user actuating the power switch 121, etc., as described above), the beverage machine 100 measures the startup temperature of the liquid in the hot tank 102 (step 301). That is, even before receiving an instruction to vend a beverage, when the beverage machine 100 is changed from the off state to the on state, the beverage machine 100 determines the startup temperature of the liquid in the hot tank 102. This startup temperature of the liquid in the hot tank 102 can then be used to determine the amount of volume used during a filling of the beverage machine 100 (i.e., a temperature-based volume). As described below, the filling volume determined using the startup temperature (temperature-based volume) can be replaced or overridden by the volume determined using idle time (time-based volume).

[0050] Next, at step 302, the beverage machine 100 receives a request to vend a beverage. Upon receiving the request to vend a beverage, the beverage machine 100 determines whether the maximum temperature of the liquid in the hot tank 102, calculated at step 301, is above or below a first threshold temperature (step 303). This is accomplished in the following manner in the exemplary embodiment. The temperature sensor 123 monitors or measures the temperature of the liquid in the hot tank 102. Due to the operable coupling between the temperature sensors 123, the temperature sensors 123 transmit data indicating the temperature of the liquid in the hot tank 102 to the controller 120 periodically, continuously, at set time intervals, or upon request from the controller 120. In the exemplary embodiment, upon changing the beverage machine 100 from the off state to the on state, the temperature sensor 123 immediately transmits the temperature reading (i.e., the start-up temperature) to the controller 120, and the controller 120 records this temperature as the start-up temperature of the liquid in the hot tank 102 (in some embodiments, this may all be part of step 301). Then, when the beverage machine 100 is instructed to dispense a beverage, the controller 120 determines whether the start-up temperature of the liquid in the hot tank 102, measured in step 301, is above or below a first threshold temperature. This can be accomplished by the controller 120 comparing the temperature of the liquid in the hot tank 102 to the first threshold temperature or using other techniques. In some embodiments, the first threshold temperature can be within the range of 30°C and 50°C, more specifically within the range of 35°C to 45°C, and even more specifically, can be approximately 40°C or approximately 35°C (approximately plus or minus 5%).

[0051] If the starting temperature of the liquid in the hot tank 102 is determined by the controller 120 to be below a first threshold temperature (e.g., below 40° C. or below 35° C., etc., depending on the first threshold temperature), the process moves to step 304. Therefore, if the starting temperature of the liquid in the hot tank 102 is determined to be below the first threshold temperature, the controller 120 facilitates filling the beverage maker 100 with a first volume of liquid. In one embodiment, the first volume can be in the range of 50 ml to 70 ml, more specifically 55 ml to 65 ml, and even more specifically approximately 60 ml (approximately plus or minus 5%). Specifically, the controller 120 activates the pump 124 and opens the third valve 127 to allow the first volume of liquid to flow through the closed recirculation loop as described above. If the starting temperature of the liquid in the hot tank 102 is below the first threshold temperature, the liquid in the hot tank 102 is relatively cool when the beverage maker 100 is started (or turned on or powered on), and therefore it is necessary or desirable to fill the beverage maker 100 with a larger volume of liquid than if the starting temperature of the liquid in the hot tank 102 were above the first threshold temperature. Here the term relatively cold is emphasized because the liquid in the hot tank 102 may be 39°C (or 34°C, etc.) and still below the first threshold temperature. Although 39°C is not as cold as one might think, it is still relatively cold in terms of coffee brewing temperature.

[0052] Next, if the starting temperature of the liquid in the hot tank 102 is determined to be above the first threshold temperature, the process moves to step 305. At step 305, the controller 120 (or, more generally, the beverage dispenser 100) determines whether the starting temperature of the liquid in the hot tank 102 is above a second threshold temperature. The second threshold temperature is greater than the first threshold temperature. In some embodiments, the second threshold temperature may be within the range of 80°C and 100°C, more specifically within the range of 85°C and 95°C, and even more specifically, approximately 90°C (approximately plus or minus 5%). If it is determined that the starting temperature of the liquid in the hot tank 102 is not above the second threshold temperature, the process moves to step 306. In this case, it has been determined that the starting temperature of the liquid in the hot tank 102 is or was above the first threshold temperature but below the second threshold temperature. Therefore, in this case, the liquid in the hot tank 102 can be considered warm (again, the term "warm" is relative, as temperatures between 40°C and 90°C in the normal sense can be very hot and not just warm).

[0053] At step 306, when the beverage machine 100 or its controller 120 determines that the starting temperature of the liquid in the hot tank 102 is above the first threshold temperature and below the second threshold temperature, the controller 120 begins to prime the beverage machine 100 with a second volume of liquid. The second volume can be in the range of 35 ml to 50 ml, more specifically 40 ml to 50 ml, and even more specifically approximately 45 ml (approximately plus or minus 5%). Specifically, the controller 120 activates the pump 124 and opens the third valve 127 to allow the second volume of liquid to flow through the closed recirculation loop as described above. The second volume of liquid is less than the first volume of liquid. This is because, in the case of step 306, the starting temperature of the liquid in the hot tank 102 is warmer than in the case of step 304, and therefore a smaller volume of liquid needs to be circulated for priming to achieve a consistent liquid delivery temperature as described herein.

[0054] Finally, if it is determined that the starting temperature of the liquid in the hot tank 102 is above the second threshold temperature, the process proceeds to step 307. In this case, the starting temperature of the liquid in the hot tank 102 has been determined to be relatively hot (i.e., hotter than in each of steps 306 and 304, and hotter than 90° C. according to the exemplary embodiment), and therefore an even smaller volume of liquid needs to be circulated during the filling operation. Therefore, in step 307, the controller begins filling the beverage machine 100 with a third volume of liquid. The third volume can be between 10 ml and 20 ml, or more specifically, approximately 15 ml (approximately plus or minus 5%). Specifically, the controller 120 activates the pump 124 and opens the third valve 127 to allow the third volume of liquid to flow through the closed recirculation loop as described above. For the reasons described above, the third volume of liquid is less than the second volume of liquid.

[0055] In an exemplary embodiment, two threshold temperatures are used in the process so that the beverage machine 100 pours one of three different volumes depending on the startup temperature of the liquid in the hot tank 102 (i.e., the temperature of the liquid in the hot tank 102 measured when the beverage machine 100 passage changes from a closed state to an open state). In some embodiments, there may be only one threshold temperature used to determine whether the first volume or the second volume is used during the pouring operation (the first volume if below the threshold temperature, the second volume if above the threshold temperature). In other embodiments, more than two threshold temperatures may be used to select from more than three different volumes. If there are three threshold temperatures, there are four volumes to choose from for the startup operation, and so on. Therefore, the present invention is not limited to three volume selections in all embodiments.

[0056] In some embodiments, the first volume is at least three times the third volume and the second volume is at least two times the third volume. In some embodiments, the first volume is approximately four times the third volume and the second volume is approximately three times the third volume (approximately plus or minus 5%). However, variations in the relationship between the first, second, and third volumes are possible in some embodiments.

[0057] In some embodiments, when the beverage machine 100 receives an initial request to vend a beverage after the beverage machine 100 is powered on, the pouring operation may be performed according to Figure 3 Specifically, in some embodiments, Figure 3 The flowchart may only be used for the first sale after the beverage machine 100 is powered on. In other embodiments, Figure 3 The flow chart of FIG. 1 can be used to determine the pour volume that occurs before all vending, regardless of whether it is the first vending after the beverage machine 100 is powered on, unless it is replaced by a volume determined based on the idle time of the beverage machine 100, as shown in FIG. Figure 4 and Figure 5 However, in certain exemplary embodiments, the temperature-based volume is only used for the first vend after activation occurs, since the activation temperature is no longer relevant. For all other vends, the fill volume can be calculated using the following reference: Figure 4 The time-based method described above is used to determine (unless the previous sale was a cold drink sale, then the following reference Figure 6 described method).

[0058] According to an embodiment of the present invention, when a user turns on the beverage machine 100 from the off state to the on state, the beverage machine 100 and its controller 120 can automatically determine the starting temperature of the liquid in the hot tank 102. Then, when the beverage machine 100 receives an instruction to sell a beverage (i.e., input, etc.), the beverage machine 100 can pour the liquid in the hot tank 102 at the starting temperature measured by the temperature sensor 123 according to the temperature-based volume determined as described above. However, as described above, in some embodiments, if the following reference is used Figure 4 If the time-based method discussed calculates a volume that exceeds the temperature-based volume, the temperature-based volume may not be used.

[0059] Also refer to Figure 1 and Figure 4 , another technique or method used by the beverage machine 100 for determining the appropriate volume of liquid to use during a pour operation will be described. Specifically, Figure 4 is a flow chart illustrating a process for determining the volume of a pour operation based on the idle time of the beverage machine 100. As described above, the idle time of the beverage machine 100 is the time the beverage machine 100 remains idle between beverage vending. Specifically, the idle time of the beverage machine 100 is the amount of time that has elapsed since the last vending of a beverage to the current time during which a pour operation will occur, which is typically the time when an instruction to vend another beverage is received (because a pour operation may occur each time the beverage machine 100 is instructed to vend a new beverage).

[0060] In use Figure 4 The volume of liquid to be used during the pour operation of the illustrated process may be referred to herein as the time-based liquid volume for the pour operation. When the beverage machine 100 remains in the on state (not yet powered off) and the beverage machine 100 receives an instruction to sell a new beverage, the time-based liquid volume may be used to calculate the liquid volume for the pour operation. Thus, in some embodiments, when an instruction to sell a new beverage is received and this is not the first new beverage to be sold after the beverage machine is powered on to the startup state, the time-based liquid volume may be used to calculate the liquid volume for the pour operation. Furthermore, in some embodiments, even if the vending will be the first vending after the beverage machine 100 is powered on to the on state, if the time-based liquid volume is greater than the temperature-based liquid volume, the time-based liquid volume may also be used for the pour operation when the beverage machine 100 changes from the off state to the on state, as described below with reference to Figure 2 Discuss in more detail.

[0061] Referring to step 400, Figure 4The first step in the method / process is to determine whether the beverage machine 100 has been idle for a length of time greater than a first threshold time. In some embodiments, the first threshold time may be five minutes, but the present invention is not limited thereto and in various embodiments, the first threshold time may be five minutes, ten minutes, fifteen minutes, twenty minutes, twenty-five minutes, or thirty minutes. The reason for the time-based approach is that the longer the time between vending, the colder the liquid in the hot tank 102 becomes. Therefore, for shorter idle times, the volume of liquid required during a pour operation is less than the volume of liquid required during a pour operation for longer idle times.

[0062] Since timer 128 ( Figure 2 ) and the controller 120, the beverage machine 100 is able to determine the idle time. Specifically, when the vending is completed, the timer 128 begins tracking the elapsed time. The timer 128 can continue to track the elapsed time regardless of whether the beverage machine 100 is in the off state or the on state. In each case where the controller 120 is determining the appropriate volume for a pour operation, the timer 128 can send the elapsed time to the controller 120. Therefore, when the beverage machine 100 changes from the off state to the on state, the timer 128 can send the elapsed time to the controller 120. In addition, each time the user instructs the beverage machine 100 to vend a beverage (for example, by selecting on the user input device 129), the timer 128 can send the elapsed time to the controller 120. Upon receiving the elapsed time or idle time from the beverage machine 100, the controller 120 compares the elapsed time with one or more threshold times to determine the appropriate liquid volume for the pour operation.

[0063] If it is determined at step 400 that the beverage machine 100 has not been idle for more than the first threshold time, the process moves to step 401. At step 401, the beverage machine 100 or its controller 120 initiates a pouring operation using a fourth volume of liquid. The fourth volume can be between 10 ml and 20 ml, and more specifically, approximately 15 ml (approximately plus or minus 5%). Specifically, the controller 120 activates the pump 124 and opens the third valve 127 to allow the fourth volume of liquid to flow through the closed recirculation loop as described above. In some embodiments, the fourth volume of liquid can be the same as the third volume of liquid.

[0064] If it is determined in step 400 that the beverage machine has been idle for more than the first threshold time, the process moves to step 402. In step 402, the beverage machine 100 determines whether the beverage machine 100 has been idle for more than the second threshold time. In some embodiments, the second threshold time can be one hour. In other embodiments, the second threshold time can be thirty minutes, or forty minutes, or fifty minutes, or seventy minutes, or eighty minutes, or ninety minutes, or one hundred minutes, or one hundred and ten minutes, or two hours. Therefore, the exact amount of time of the second threshold is not a limitation of the present invention in all embodiments, and it can be selected as a desired time by the manufacturer or end user. However, in all embodiments, the second threshold time is greater than the first threshold time.

[0065] If it is determined that the beverage machine 100 has been idle for a period greater than the first threshold time but less than the second threshold time, the method / process moves to step 403. At step 403, the beverage machine 100 or its controller 120 initiates a filling operation using a fifth volume of liquid. The fifth volume can be between 25 ml and 35 ml, and more specifically, approximately 30 ml (approximately plus or minus 5%). Specifically, the controller 120 activates the pump 124 and opens the third valve 127 to allow the fifth volume of liquid to flow through the closed recirculation loop as described above. The fifth volume of liquid is greater than the fourth volume of liquid. Specifically, because the beverage machine 100 has been idle for a longer period in step 403 than in step 401, the beverage machine 100 is filled with a larger volume of liquid because it is likely that the liquid in the conduit or hot tank 102 has cooled more in the case of step 403 than in the case of step 401. In some embodiments, the fourth volume of liquid can be greater than the third volume of liquid and less than the second volume of liquid.

[0066] If it is determined that the beverage machine 100 has been idle for more than the second threshold time, the method / process moves to step 404. In step 404, the beverage machine 100 determines whether the beverage machine 100 has been idle for more than a third threshold time. The third threshold time is greater than the second threshold time and the first threshold time. In some embodiments, the third threshold time can be three hours. In other embodiments, the third threshold time can be two hours, or four hours, or five hours, or six hours, or seven hours, or eight hours, or nine hours, or ten hours. Therefore, the exact amount of time of the third threshold is not a limitation of the present invention in all embodiments, and it can be selected by the manufacturer or end user as a desired time.

[0067] In one particular embodiment, the first threshold time may be approximately five minutes, the second threshold time may be approximately one hour, and the third threshold time may be approximately three hours. The term "approximately" as used in this context allows for an adjustment of 10% up or down from the time provided.

[0068] If it is determined that the beverage machine 100 has been idle for a time greater than the second threshold time but less than the third threshold time, the method / process moves to step 405. At step 405, the beverage machine 100 or its controller 120 initiates a filling operation using a sixth volume of liquid. The sixth volume can be between 40 ml and 50 ml, and more specifically, approximately 45 ml (approximately plus or minus 5%). Specifically, the controller 120 activates the pump 124 and opens the third valve 127 to allow the sixth volume of liquid to flow through the closed recirculation loop as described above. The sixth volume of liquid is greater than the fifth volume of liquid. Specifically, because the beverage machine 100 was idle for a longer time in step 405 than in step 403, the beverage machine 100 is filled with a larger volume of liquid because it is likely that the liquid in the conduit or hot tank 102 has cooled more in step 405 than in step 403. In some embodiments, the sixth volume of liquid can be approximately equal to the second volume of liquid.

[0069] If it is determined at step 404 that the beverage machine 100 has been idle for longer than the third threshold time, the method / process moves to step 406. At step 406, the beverage machine 100 or its controller 120 initiates a filling operation using the seventh volume of liquid. The seventh volume of liquid can be between 50 ml and 70 ml, more specifically between 55 ml and 65 ml, and even more specifically approximately 60 ml (approximately plus or minus 5%). Specifically, the controller 120 activates the pump and opens the third valve 127 to allow the seventh volume of liquid to flow through the closed recirculation loop as described above. The seventh volume of liquid is greater than the sixth volume of liquid. Specifically, because the beverage machine 100 was idle for a longer period at step 406 than at step 405, the beverage machine 100 is filled with a larger volume of liquid because it is likely that the liquid in the conduit or hot tank 102 has cooled more in step 406 than in step 405. In some embodiments, the seventh volume of liquid can be approximately equal to the first volume of liquid.

[0070] refer to Figure 5 , provides a flow chart showing a method for determining whether to use the method described above with respect to Figure 3 The method / process discussed herein determines the steps of the volume based on temperature, or uses the method / process discussed herein with respect to Figure 4The method / process discussed herein determines the time-based volume to be used to fill the beverage machine 100. In some embodiments, when the beverage machine 100 is instructed to vend a beverage and it is not the first beverage vended after the beverage machine is driven into the on state, the beverage machine 100 will use a time-based method to determine the volume to be used during the fill. In some embodiments, when the beverage machine 100 is driven into the off state between vending, the beverage machine 100 will use a temperature-based method to determine the volume of liquid to be used during the return to start-up operation after the beverage machine 100 is driven. In other embodiments, when the beverage machine 100 is driven into the off state between vending, the beverage machine 100 will use the temperature-based method from when the beverage machine 100 is driven back into the on state for the fill operation. Figure 3 The volume determined by the temperature-based method and the Figure 4 Thus, in some embodiments, for the first vend after the beverage machine 100 has been powered on into the on state, if the volume from the time-based method exceeds the volume from the temperature-based method, the volume from the time-based method will be used, and vice versa.

[0071] Thus, at step 500, the beverage machine is driven from the closed state to the open state and the beverage machine 100 receives an instruction to dispense the beverage. In some embodiments, the beverage machine 100 is driven from the closed state to the open state to trigger or initiate the beverage dispense. Figure 5 In other embodiments, each time the beverage machine 100 receives an instruction to sell a new beverage to determine the appropriate pour volume, a process / method may be performed. Figure 5 process / method.

[0072] In an exemplary embodiment, when the beverage machine 100 is driven from the closed state to the open state and receives an instruction to sell a beverage, the beverage machine 100 (or its controller 210) will perform the above-mentioned Figure 3 The temperature-based perfusion calculation discussed above is Figure 4 Then, at step 501, the beverage machine 100 or its controller 120 will determine whether the temperature-based volume or the time-based volume is greater.

[0073] If the time-based volume is greater, the process will move to step 502 and the beverage machine 100 or its controller 120 will use the Figure 4 If the temperature-based volume is greater, the process moves to step 503 and the beverage machine 100 or its controller 120 will use the liquid volume determined using the time-based method to start the pouring operation. Figure 3In either case, the filling operation includes the controller 120 activating the pump and opening the third valve 127 to allow a certain volume of liquid to flow through the closed recirculation loop as described above. Therefore, when the beverage machine 100 is driven from the closed state to the open state and the beverage machine 100 receives an instruction to vend the first beverage after the beverage machine 100 is driven from the closed state to the open state, the beverage machine 100 can perform Figure 3 Steps and Figure 4 Step 4 can then determine whether Figure 3 Determined volume or by Figure 4 The determined volume is larger, and the priming operation will be initiated with this larger volume.

[0074] Reference Figure 6 , a flow chart for determining a volume of liquid to be used during a priming operation according to another embodiment is provided. Figure 6 The present invention relates to a beverage machine 100 when a cold tank 111 is attached, enabling the beverage machine 100 to vend or produce beverages at multiple temperatures. Specifically, the beverage machine 100 can vend hot beverages by flowing liquid from the storage tank 101 through the flow conduit, the hot tank 102, and the manifold 103 to one of the ejection conduit and the injection conduit 106, 108. Additionally, the beverage machine 100 can vend cold beverages by flowing liquid from the cold tank 111 to the manifold 103 and then to one of the ejection conduit and the injection conduit 106, 108. Whether the beverage machine 100 vends cold or hot beverages can be instructed by the controller 120 when the controller 120 receives an instruction regarding the type of beverage to be vended from the user input device 129.

[0075] exist Figure 6 In an embodiment of the present invention, the first step of the process (i.e., step 600) is that the beverage machine 100 receives an instruction to vend a new beverage at a temperature above a predetermined temperature. The new beverage is a beverage that is considered a hot beverage, such as hot coffee, hot tea, hot chocolate, etc. Therefore, in various different embodiments, the predetermined temperature may be 60°C, or 70°C, or 80°C, or 90°C. As described above, before vending a new beverage, in some embodiments, the beverage machine 100 will begin a filling operation to fill the beverage machine 100 to ensure consistent vending volume and temperature and consistent opening of the beverage ingredient container 112. Therefore, when the beverage machine 100 is instructed to vend a new beverage (e.g., through interaction with the user input device 129, etc.), the process moves to step 601.

[0076] After receiving the instruction to vend a new beverage, the beverage machine 100 (or its controller 120) will determine whether the beverage previously vended by the beverage machine 100 was vended at a temperature above or below a predetermined temperature in step 601. In other words, the beverage machine 100 will determine whether the previous beverage was a cold drink or a hot drink. The previous beverage is the beverage prepared by the beverage machine 100 in the immediately previous vending.

[0077] If the previous beverage was served at a temperature above the predetermined temperature (i.e., the previous beverage was a hot beverage), the process moves to step 602. At step 602, the beverage machine 100 or its controller 120 initiates a pour operation using a first pour volume of liquid. In this embodiment, the first pour volume of liquid may be the volume of liquid dispensed using the method described above with reference to FIG. Figure 4 The volume calculated by the time-based method discussed above or Figure 3 The volume calculated by the temperature-based method is discussed.

[0078] If the previous beverage was served at a temperature below the predetermined temperature (i.e., the previous beverage was a cold drink), the process moves to step 603. At step 603, the beverage machine 100 or its controller 120 initiates a pour operation using a second pour volume of liquid. The second pour volume may be a pour volume based on the beverage type, as it is a result of the previous beverage served using the machine being a "cold" beverage. Regardless of whether the first pour volume of liquid is the first, second, third, fourth, fifth, sixth, or seventh volume described above, the second pour volume of liquid is greater than the first pour volume of liquid. Thus, the second pour volume of liquid is greater than the first and seventh volumes described above. In some embodiments, the second pour volume may be at least four times or at least five times the third and fourth volumes described above. Specifically, because the previous beverage served in this case was a cold drink, the conduit, etc., may be slightly cooled. Therefore, to ensure that the next beverage prepared at a higher temperature has the desired temperature, the beverage machine 100 pours with a larger volume of liquid. This allows more time for the conduits and the like to warm up by flowing a greater volume of hot water through them before the beverage machine 100 vends a new beverage at an elevated temperature.

[0079] Specific values are provided herein for the volumes (i.e., the first, second, third, fourth, fifth, sixth, and seventh volumes). However, the present invention is not limited to those specific values for the volumes in all embodiments. Furthermore, in some embodiments, each perfusion operation is performed for a predetermined time period, rather than a predetermined volume. Although within tolerances, the volume is generally known because the flow rate is known. Therefore, there are tolerances for the volume and in some embodiments it may fall outside the indicated range. Therefore, while a range of volumes is preferred in the exemplary embodiment, other volumes may be used in other embodiments. Time, rather than volume, is used to indicate the end of a perfusion operation because the perfusion time has a substantial impact on the thermal benefit achieved by the perfusion operation.

[0080] As used throughout, ranges are used as shorthand for describing each value within the range. Any value within a range can be selected as the endpoint of the range. In addition, all references cited herein are incorporated herein by reference in their entirety. If a definition in this disclosure conflicts with a definition in a cited reference, the present disclosure shall prevail.

[0081] Although the present invention has been described with respect to specific examples, including presently preferred modes of carrying out the invention, those skilled in the art will appreciate that there are numerous variations and permutations of the above-described systems and techniques. It should be understood that other embodiments may be utilized and structural and functional modifications may be made without departing from the scope of the present invention. Accordingly, the spirit and scope of the present invention should be construed broadly as set forth in the appended claims.

Claims

1. A method for filling a beverage machine, comprising: measuring a start-up temperature of liquid in a hot tank of the beverage machine when the beverage machine is driven from an off state to an on state; filling the beverage machine by circulating a fill volume of the liquid through a closed circuit including a reservoir, the hot tank, and a recirculation conduit when the beverage machine receives a command to vend a beverage; Wherein, when the starting temperature of the liquid in the hot tank is lower than a first threshold temperature, the filling volume is a first volume, and when the starting temperature of the liquid in the hot tank is higher than the first threshold temperature, the filling volume is a second volume, and the first volume is larger than the second volume.

2. The method according to claim 1, wherein When the starting temperature of the liquid in the hot tank is higher than the first threshold temperature and lower than a second threshold temperature, the filling volume is a second volume, and when the starting temperature of the liquid in the hot tank is higher than the second threshold temperature, the filling volume is a third volume, the second threshold temperature is higher than the first threshold temperature, and the second volume is larger than the third volume.

3. The method of claim 2, wherein the second volume is at least twice the third volume and the first volume is at least three times the third volume.

4. The method according to any one of claims 1 to 3, further comprising: determining a time-based volume of liquid used to fill the beverage machine based on an idle time of the beverage machine when the beverage machine receives a command to vend a beverage; and wherein the filling volume is the time-based volume when: (1) the starting temperature of the liquid in the hot tank is lower than the first threshold temperature and the time-based volume is greater than the first volume; or (2) the starting temperature of the liquid in the hot tank is higher than the first threshold temperature and the time-based volume is greater than the second volume.

5. The method of claim 4 , wherein the startup temperature is used only to determine the pour volume for a first voucher after the beverage machine is actuated from an off state to an on state, and wherein the pour volume is the time-based volume for each voucher after the first voucher and before the beverage machine transitions from the on state to the off state.

6. The method according to claim 5, wherein: A starting temperature of the liquid in the hot tank is measured with a temperature sensor operably coupled to a controller, and wherein filling the beverage machine includes the controller automatically opening a valve between the hot tank and the recirculation conduit and activating a pump to circulate the filled volume of liquid through the closed loop.

7. The method according to claim 6, wherein: The start-up temperature of the liquid in the hot tank is automatically measured when the beverage machine is driven from the closed state to the open state, and the beverage machine is automatically filled when the beverage machine receives an instruction to vend a beverage and before the beverage machine vends a beverage.

8. A beverage machine comprising: a fluid subsystem comprising a storage tank, a hot tank, at least one distribution conduit, and at least one recirculation conduit fluidly coupled together, wherein the storage tank, the hot tank, and the recirculation conduit form a recirculation loop; an electronic subsystem comprising a heater for heating liquid in the hot tank, a temperature sensor for measuring the temperature of the liquid in the hot tank, a pump, a first normally closed valve between the hot tank and the at least one dispensing conduit, a second normally closed valve between the hot tank and the at least one recirculation conduit, and a controller operably coupled to the heater, the temperature sensor, the pump, and the first and second normally closed valves; wherein, when the beverage machine is driven from an off state to an on state, the controller is configured to record a start-up temperature of the liquid in the hot tank measured by the temperature sensor; wherein, when the beverage machine receives an instruction to sell a beverage, the controller is configured to fill the beverage machine by starting the pump and opening the second normally closed valve to circulate the filling volume of the liquid through the recirculation loop; and Wherein, when the starting temperature of the liquid in the hot tank is lower than a first threshold temperature, the filling volume is a first volume; when the starting temperature of the liquid in the hot tank is higher than the first threshold temperature, the filling volume is a second volume, and the first volume is larger than the second volume.

9. The beverage machine according to claim 8, wherein: When the starting temperature of the liquid in the hot tank is higher than the first threshold temperature and lower than a second threshold temperature, the second threshold temperature is greater than the first threshold temperature, and the filling volume is the second volume. When the starting temperature of the liquid in the hot tank is higher than the second threshold temperature, the filling volume is a third volume, and the second volume is greater than the third volume.

10. The beverage machine according to claim 9, wherein The second volume is at least twice the third volume, and wherein the first volume is at least three times the third volume.

11. The beverage machine according to any one of claims 8 to 10, further comprising: The electronic subsystem includes a timer operatively coupled to the controller for monitoring an idle time of the beverage machine; wherein, when the beverage machine receives an instruction to sell a beverage, the controller is configured to determine a time-based volume of liquid used to fill the beverage machine based on the idle time; and The filling volume is the time-based volume when: (1) the starting temperature of the liquid in the hot tank is lower than the first threshold temperature and the time-based volume is greater than the first volume; or (2) the starting temperature of the liquid in the hot tank is higher than the first threshold temperature and the time-based volume is greater than the second volume.

12. A method of filling a beverage machine, comprising: When the beverage machine is driven from an off state to an on state: measuring a starting temperature of the liquid in the hot tank of the beverage machine; When the beverage machine receives a command to vend a beverage and before vending the beverage: determining an idle time of the beverage machine; priming the beverage machine by circulating a fill volume of the liquid through a closed circuit including a storage tank, the hot tank, and a recirculation conduit; and Wherein the pour volume is the greater of a temperature-based volume determined based on a starting temperature of the liquid in the hot tank and a time-based volume determined based on an idle time of the beverage machine.

13. The method of claim 12 , wherein determining the temperature-based volume comprises measuring a starting temperature of the liquid in the hot tank of the beverage machine, such that when the temperature of the liquid is below a first threshold temperature, the temperature-based volume is a first volume, when the temperature of the liquid is above the first threshold temperature and below a second threshold temperature, the second threshold temperature being greater than the first threshold temperature, the temperature-based volume is a second volume, and when the temperature of the liquid is above the second threshold temperature, the temperature-based volume is a third volume, the first volume being greater than the second volume, and the second volume being greater than the third volume.

14. The method according to claim 13, wherein Determining the time-based volume includes monitoring the idle time as the amount of time that has elapsed since an immediately previous sale by the beverage machine, such that when the idle time is less than a first threshold time, the time-based volume is a fourth volume, when the idle time is greater than the first threshold time and less than a second threshold time, the time-based volume is a fifth volume, when the idle time is greater than the second threshold time and less than a third threshold time, the time-based volume is a sixth volume, and when the idle time is greater than the third threshold time, the time-based volume is a seventh volume, the seventh volume being greater than the sixth volume, the sixth volume being greater than the fifth volume, and the fifth volume being greater than the fourth volume.

15. The method of claim 14, wherein the third volume and the fourth volume are the same, wherein the second volume and the sixth volume are the same, and wherein the first volume and the seventh volume are the same.

16. The method according to any one of claims 12 to 15, wherein determining the temperature-based volume is performed automatically when the beverage machine is driven from the closed state to the open state, and wherein determining the time-based volume and filling the beverage machine are performed automatically when the beverage machine is started for the first time.

17. A method of filling a beverage machine configured to vend beverages at multiple temperatures, the method comprising: upon receiving an instruction to vend a beverage at a temperature above a predetermined temperature and prior to vending the beverage, priming the beverage machine by circulating a fill volume of liquid through a closed recirculation loop of the beverage machine comprising a reservoir, a hot tank, and a recirculation conduit; wherein the pour volume of the liquid is a first pour volume when a previous beverage made in an immediately previous beverage vending was above the predetermined temperature; and Wherein, when the previous beverage prepared in the previous beverage sales is lower than the predetermined temperature, the pouring volume of the liquid is a second pouring volume, and the second pouring volume is greater than the first pouring volume.

18. The method of claim 17 , wherein when the previous beverage made in the immediately previous beverage vending was above the predetermined temperature, the temperature of the liquid in the hot tank of the beverage machine is measured to determine the first pour volume, wherein when the temperature of the liquid in the hot tank of the beverage machine is below a first threshold temperature, the first pour volume is a first volume, when the temperature of the liquid in the hot tank of the beverage machine is above the first threshold temperature and below a second threshold temperature, the second threshold temperature being greater than the first threshold temperature, the first pour volume is a second volume, and when the temperature of the liquid in the hot tank of the beverage machine is above the second threshold temperature, the first pour volume is a third volume, the first volume being greater than the second volume, the second volume being greater than the third volume, and the second pour volume being greater than the first volume.

19. The method of claim 17 , wherein when the previous beverage prepared in the immediately previous beverage sale was above the predetermined temperature, idle time is monitored as the amount of time elapsed from the immediately previous sale to determine the first pour volume, wherein when the idle time is less than a first threshold time, the first pour volume is a fourth volume, when the idle time is greater than the first threshold time and less than a second threshold time, the first pour volume is a fifth volume, and when the idle time is greater than the second threshold time and less than a third threshold time, the first pour volume is a sixth volume; the second threshold time is less than the third threshold time, and when the idle time is greater than the third threshold time, the first pour volume is a seventh volume, the seventh volume is greater than the sixth volume, the sixth volume is greater than the fifth volume, and the fifth volume is greater than the fourth volume.

20. A beverage machine comprising: a fluid subsystem comprising a storage tank, a hot tank, a cold tank, at least one distribution conduit, and at least one recirculation conduit fluidly coupled together, wherein the storage tank, the hot tank, and the recirculation conduit form a recirculation loop; an electronic subsystem comprising a heater for heating liquid in the hot tank, a temperature sensor for measuring the temperature of the liquid in the hot tank, a pump, a first normally closed valve between the hot tank and the at least one dispensing conduit, a second normally closed valve between the hot tank and the at least one recirculation conduit, and a controller operably coupled to the heater, the temperature sensor, the pump, and the first and second normally closed valves; wherein, when the beverage machine receives an instruction to sell a beverage, the controller is configured to fill the beverage machine by starting the pump and opening the second normally closed valve to circulate the filling volume of the liquid through the recirculation loop; and wherein, when the selling temperature of the immediately previous beverage sold by the beverage machine is higher than a predetermined temperature, the filling volume is a first volume, and when the selling temperature of the immediately previous beverage sold by the beverage machine is lower than the predetermined temperature, the filling volume is a second volume, and the second volume is larger than the second volume.

21. A method of filling a beverage machine, comprising: When the beverage machine receives an instruction to sell a beverage and before selling the beverage: determining an idle time of the beverage machine; and filling the beverage machine by circulating a fill volume of liquid through a closed circuit including a storage tank, a hot tank, and a recirculation conduit; and The pour volume is a time-based volume determined based on an idle time of the beverage machine, unless overwritten by one of a temperature-based volume or a previous beverage type-based volume being greater than the time-based volume.

22. The method according to claim 21, further comprising: include: in, When the idle time is lower than a first threshold time period, the time-based volume is a first volume; when the idle time is higher than the first threshold time period, the time-based volume is a second volume, the second volume being larger than the first volume; wherein the temperature-based volume is used only for a first vending after the beverage dispenser is actuated from an off state to an on state, and only when the temperature-based volume is greater than the time-based volume, wherein when the startup temperature of the liquid in the hot tank is below a first threshold temperature, the temperature-based volume is a third volume; when the startup temperature of the liquid in the hot tank is above the first threshold temperature, the temperature-based volume is a fourth volume, the third volume being greater than the fourth volume; and In each instance where a previous beverage made in an immediately previous beverage vending was a cold beverage, a beverage type-based volume is used that is greater than any said time-based volume and any said temperature-based volume.

23. A method of filling a beverage machine, comprising: When the beverage machine receives an instruction to vend a beverage and before vending the beverage: determining a time-based pour volume based on an idle time of the beverage machine; determining whether the vend is a first vend after the beverage machine has been actuated from an off state to an on state, and if so, determining a temperature-based pour volume based on the temperature of liquid in one or more hot tanks of the beverage machine at startup; and determining whether a previous beverage made in an immediately previous beverage vend was vended at a temperature below a predetermined beverage temperature, and if so, determining a beverage type-based pour volume; and filling the beverage machine by circulating the pour volume of liquid through a closed circuit including a reservoir, the one or more hot tanks, and a recirculation conduit; and Wherein the pour volume is the greater of the time-based pour volume, the temperature-based pour volume, and the beverage type-based pour volume.

24. The method of claim 23, wherein the pour volume is always the beverage type based pour volume when a previous beverage prepared in an immediately previous beverage sale was sold at a temperature below the predetermined beverage temperature.

Images