Brewing chamber half, brewing unit, beverage preparation machine, method for ejecting a capsule, and beverage preparation system

Abstract

The invention relates to a brewing chamber half (11, 12) for forming a brewing chamber (10) with a corresponding second brewing chamber half (12, 11) of a brewing unit (3) of a beverage preparation machine, wherein the brewing chamber half (11, 12) has an inlet (23) for introducing a brewing liquid for preparing a beverage and / or an outlet (24) for discharging the prepared beverage. The brewing chamber half (11, 12) has at least one further channel (25) for introducing and / or discharging a rinsing liquid.

Description

Technical Field

[0001] This disclosure relates to a brewing chamber half, a brewing unit, a beverage preparation machine, and a method and system for spraying capsules, all of which are intended to be protected according to the invention. Background Technology

[0002] Various capsule-based beverage preparation machines with brewing units and brewing chamber halves are known in the prior art, as well as different methods for capsule management and beverage preparation.

[0003] The objective of this invention is to overcome the shortcomings of the prior art. In particular, it provides a system that can be easily operated by the user.

[0004] This task is solved by the apparatus and method that the present invention intends to protect. Further embodiments arise from the subject matter that the present invention intends to further protect.

[0005] In the following text, a capsule is understood to be a capsule used for preparing beverages or liquid foods. A capsule may include a capsule body filled with a substance for preparing a beverage. However, a capsule may also be understood to be a beverage substance encapsulated in a shell. For example, the beverage substance may be compressed into a compact, preferably spherical shape, and coated or encapsulated in a soft shell with a shell material. However, a capsule may also include a loose, powdered beverage substance composition encapsulated in a shell. Summary of the Invention

[0006] The brewing unit for a beverage preparation machine disclosed herein includes at least a first brewing chamber half and a second brewing chamber half. The two brewing chamber halves are arranged such that they can be moved relative to each other from a closed position for forming a closed brewing chamber to an open position where a capsule can be inserted into the brewing chamber. In this respect, the brewing unit has at least one, preferably two, retaining mechanisms that hold the capsule in an intermediate open position between the first and second brewing chamber halves when the capsule is inserted, and release the capsule when the brewing chamber is closed. Before the capsule is released by the retaining mechanisms, the first and second brewing chamber halves are spaced apart so that the brewing chamber halves cannot hold the capsule, allowing it to fall between the brewing chamber halves if it is not held by the retaining mechanisms.

[0007] This spacing between the two brewing chamber halves ensures that the capsule can be easily removed from the brewing unit once the middle position is reached. Simply remove the retaining mechanism to release the capsule. Therefore, if a capsule is mistakenly inserted into a brewing chamber, it can be removed again and stored for later use.

[0008] The distance between the two brewing chamber halves will be at least 10% larger than the maximum size or diameter of the capsule used to prepare the beverage in the brewing unit before and / or after its extraction.

[0009] Spherical or polygonal capsules for preparing servings of coffee have a maximum size or diameter between 21 and 52 mm, preferably between 23 and 42 mm, and particularly preferably between 25 and 30 mm. However, depending on the amount of beverage material required for preparation, spherical or polygonal capsules with a maximum size or diameter of 50 mm + / - 10%, 26 mm + / - 10%, or 23 mm + / - 10% are also conceivable.

[0010] The capsule can be guided and held in the middle position by a retaining mechanism before being released, so that it has no mechanical contact with the first brewing chamber half and / or the second brewing chamber half.

[0011] By avoiding mechanical or physical contact with the brewing chamber half, capsule insertion is easily achieved. Similarly, once the capsule reaches the middle position, it can be removed from the brewing unit again without damage. Therefore, if a capsule is mistakenly inserted into the brewing chamber, it can be removed again and stored indefinitely for future use.

[0012] The brewing unit can have a control mechanism that interacts with a holding mechanism when the brewing chamber is closed to release the capsule. Since the control mechanism is directly connected to the brewing unit, the direct engagement of the brewing chamber's movement with the holding mechanism is easily achieved. Furthermore, the capsule does not need to be ejected from the holding mechanism; the holding mechanism automatically releases the capsule.

[0013] The retaining mechanism can be mounted to rotate about an axis and / or move axially. For the brewing chamber halves to move together, the retaining mechanism must be removed from the area between the two brewing chamber halves. This simple removal can be achieved by rotating about an axis and / or moving axially. Simultaneously, the axis can define the axial direction for displacement. However, it is also conceivable that the displacement occurs along an axial direction extending at an angle to the axis of rotational motion. If the axis of rotation is horizontal, then due to gravity, movement of the retaining mechanism in at least one direction is possible.

[0014] The retaining mechanism can be spoon-shaped. Here, "spoon-shaped" means that the retaining mechanism is recessed on the side associated with the capsule intended for use, so as to at least partially grip the capsule around and / or below it. Therefore, the capsule can be grasped and held in its corresponding central position with only slight engagement. Needless to say, the concave design of the retaining mechanism must be adapted to the shape of the capsule used.

[0015] Traditional capsules are typically held by a retaining mechanism on a circumferential flange. Unlike this flange-based gripping method, the retaining mechanism of the present invention can be designed to hold the capsule without a defined holding point. For example, a capsule without a flange can be held in a centered position by the retaining mechanism. Spherical or cubical capsules are particularly conceivable. Similarly, capsules with any polyhedral shape, or even cylindrical capsules, can be held by the retaining mechanism. Spherical, cubic, or polyhedral capsules have the advantage of not requiring them to be held aligned in a centered position.

[0016] The retaining mechanisms can laterally surround the capsule in the central position. The retaining mechanisms have a minimum distance relative to each other corresponding to 90% of the capsule diameter measured in the area surrounding the capsule. This ensures that the capsule, when held in the central position, cannot slip between the retaining mechanisms or fall out under any circumstances. The capsule diameter in the circumferential area is determined by a cross-section passing through the capsule, which is transverse to the direction of movement of the two brewing chamber halves relative to each other. The retaining mechanisms preferably surround the capsule within a range of at least 20° each. This ensures that the capsule can be securely held in the central position.

[0017] The holding mechanism can be pre-tensioned relative to each other along its axis by spring elements. This pre-tensioning of the spring force can be used to determine the force required to remove a capsule that has been mistakenly inserted into the middle position from that position when it is no longer in use. For example, a user might mistakenly insert an espresso capsule but want to enjoy an Americano. In a traditional brewing unit, the inserted coffee capsule can only be removed by closing the brewing chamber and then reopening it. Therefore, the user can only brew an espresso capsule with a large amount of water, enjoying an espresso instead of an Americano, or remove the capsule from the brewing unit without extraction but puncturing it. However, if the holding mechanism holds the capsule in place only slightly pre-tensioned by the relative spring forces, the capsule can be easily pushed through the space between the brewing chambers. The capsule is not damaged or punctured in the process and can be reused.

[0018] Another aspect of this disclosure relates to a method of inserting a capsule into a brewing unit of a beverage preparation machine. In this respect, the brewing unit includes a first brewing chamber half and a second brewing chamber half, which are arranged to be movable relative to each other to form a brewing chamber. The brewing unit then has at least one, preferably two, holding mechanisms for holding and positioning the capsule. During the process, the capsule is held by the holding mechanisms or held in an intermediate position between the two brewing chamber halves. When the two brewing chamber halves move together, the holding mechanisms release the capsule, and the capsule is grasped and aligned by one or both brewing chamber halves. The brewing chamber halves move together to form a closed brewing chamber. Before the capsule is released by the holding mechanisms, the first and second brewing chamber halves are spaced apart so that if the capsule is released prematurely by the holding mechanisms, the two brewing chamber halves cannot engage the capsule. If released prematurely, the capsule will fall between the two brewing chamber halves.

[0019] Therefore, the capsule can be freely inserted into the middle position before the two halves of the brewing chamber move together. A capsule that has been mistakenly inserted, for example, intended for espresso instead of Americano, can be removed from the middle position again. This is done simply by overcoming the holding mechanism, for example, by pushing it open.

[0020] Before being released by the holding mechanism, the capsule may not be in mechanical contact with the first brewing chamber half and / or the second brewing chamber half.

[0021] Therefore, it is possible to remove a misplaced capsule from its central position without damaging it. Consequently, the user can later use the "restored" capsule in this manner without any limitations.

[0022] When the brewing chamber halves move together, the holding mechanism can move axially along the axis to increase the distance between the holding mechanisms. Axial displacement is easy to achieve and can be precisely controlled.

[0023] The retaining mechanisms can move against the force of the spring elements on the axis. Therefore, the retaining mechanisms are preloaded onto each other, thus providing a defined minimum distance between them. By overcoming the spring force, the capsule held in the intermediate position by the retaining mechanisms can be removed.

[0024] When the capsule is released, the holding mechanism pivots about an axis. This axis can be the same axis along which the holding mechanism moves. Alternatively, it can be a different axis. The pivoting movement of the holding mechanism simply removes them from the area between the halves of the brewing chamber so that the brewing chamber can be closed. Rotational movement can be generated up or down about a horizontally arranged axis. Similarly, it is conceivable that the axis is vertically aligned, and the holding mechanism rotates laterally. The holding mechanism can perform only rotational movement, or it can perform only sliding movement. Combinations of multiple movements are also possible.

[0025] When the brewing chamber halves move apart, the retaining mechanism can rotate back about an axis to the position between the brewing chamber halves. In this way, the capsule attached to the brewing chamber halves can be detached from the brewing chamber halves. Preferably, this pivoting return occurs downwards, so that the capsule separates downwards from the area between the brewing chamber halves due to gravity. The moment of rotation back to the position between the brewing chamber halves can be delayed, for example, only after the brewing chamber halves have reached their open position.

[0026] Another aspect of this disclosure relates to a beverage preparation machine having a brewing unit as described above.

[0027] Another aspect of this disclosure relates to a beverage preparation system comprising a capsule and a brewing unit as described above.

[0028] Another aspect of this disclosure relates to a brewing chamber half for forming a brewing chamber with a corresponding second brewing chamber half of a brewing unit of a beverage preparation machine. In this respect, the brewing chamber half includes an inlet for introducing brewing liquid for preparing the beverage and / or an outlet for discharging the prepared beverage. Furthermore, the brewing chamber half has at least one additional channel for introducing and / or discharging rinsing liquid. Therefore, this additional channel is preferably separate from the inlet and outlet. In the case of a single additional channel, this is preferably used for introducing and discharging the rinsing liquid. In the case of two or more additional channels, the introduction and discharging can be performed via different channels. The brewing unit can be designed as described above.

[0029] This additional channel in the brewing chamber half allows for easy cleaning and / or rinsing of the brewing chamber, while the inlet and / or outlet for preparing the beverage do not come into contact with the rinsing liquid.

[0030] The other channel can have a filter element. By using a filter element, interfering particles can be prevented from being flushed into the brewing chamber and subsequently adversely affecting the beverage preparation there. In addition, larger components of the beverage preparation (such as coffee particles) can be prevented from being flushed out through this other channel and damaging, clogging, or blocking any downstream valves.

[0031] The brewing chamber half can have an ejector for ejecting the capsule, which is designed to be movable relative to the brewing chamber half. This allows the capsule attached to the brewing chamber half to be ejected after the beverage has been prepared and after the brewing chamber has been opened. Such an ejector is particularly useful when the capsule is pierced by a perforation mechanism attached to the brewing chamber half. Conventional capsules with flanges can be held at the flange and separated from the perforation mechanism. In the case of capsules without a stabilizing flange or without any flange at all, the pierced capsule will stick to the perforation mechanism and can then be removed or separated by means of the ejector. In the case of capsules with shells made of, for example, cellulose or alginate, the ejector also helps to separate the capsule from the brewing chamber half or the perforation mechanism.

[0032] Another channel can be formed between the ejector and the brewing chamber half, or it can be an opening between the two. The movement of the ejector relative to the brewing chamber half ensures that the other channel is constantly self-cleaning.

[0033] The filter element can be designed with a gap between the ejector and the brewing chamber half, preferably an annular gap. Preferably, the gap size is set to prevent beverage substances from seeping into the gap. The movement between the ejector and the brewing chamber half effectively prevents beverage particles from clogging the gap.

[0034] The gap typically has a width of 200 micrometers, particularly between 50 and 500 micrometers, preferably between 100 and 350 micrometers, and especially preferably between 150 and 250 micrometers. This size is particularly effective in preventing the penetration of coffee particles that may occur during the extraction of the coffee capsule.

[0035] The brewing chamber half has a perforation mechanism for piercing the capsule on either the inlet or outlet side. The perforation mechanism serves to pierce the capsule shell, allowing the extract to be drawn into or expelled from the capsule. The perforation mechanism is preferably arranged to be movable relative to the brewing chamber half. This movable arrangement allows for intentional control of the capsule piercing time, independent of the closure of the brewing chamber. For example, the perforation mechanism can be positioned on the outlet side of the capsule so that it does not protrude into the brewing chamber. For example, the perforation mechanism can be covered by an ejector on the outlet side. Thus, in the first extraction step, the capsule can first be pierced on the inlet side to wet the beverage matrix to be extracted. Only in subsequent steps is the capsule opened, pierced, or perforated on the outlet side. In this way, pressure can be established in the capsule before actual extraction. For example, this can be used to pre-brew coffee substances before preparing a coffee beverage. However, it is also conceivable that the perforation mechanism pierces the capsule simultaneously on both the inlet and outlet sides. The perforation mechanism is then exposed and not covered by an ejector.

[0036] The ejector can be arranged to be movable relative to the perforation mechanism. This allows the capsule to be separated from the perforation mechanism even though the perforation mechanism is movable relative to the brewing chamber half.

[0037] The brewing chamber half may have at least one groove approximately at its center, extending from the ejector along the direction of the corresponding second brewing chamber half. Such a groove facilitates the detachment of the capsule from the brewing chamber surface or the corresponding perforation mechanism. This specifically prevents retraction by the perforation mechanism or injector plate, and, if necessary, vacuum created between the brewing chamber wall and the capsule by opening the brewing chamber. No beverage substance flows out of the capsule through the opening formed by the perforation mechanism, which could contaminate the brewing chamber. The groove can absorb any residual water during extraction, allowing the residual water to support the capsule in the groove area.

[0038] The groove can have a width between 0.2 mm and 3.0 mm, preferably 1.0 mm, and a depth between 0.2 mm and 3.0 mm, preferably 1.0 mm. These dimensions have been shown to be optimal for separating the capsule from the brewing chamber without adversely affecting the behavior of the capsule in the brewing chamber during extraction.

[0039] Another aspect of this disclosure relates to a brewing unit of a beverage preparation machine. The brewing unit includes two respective brewing chamber halves. The brewing chamber halves are arranged to be movable relative to each other, movable from an open position for dispensing and inserting capsules to a closed position for forming the brewing chamber and closing and extracting the capsules. In this respect, at least one brewing chamber half has an inlet for introducing brewing liquid for preparing the beverage, and at least one brewing chamber half has an outlet for discharging the prepared beverage. Furthermore, at least one brewing chamber half has at least one additional inlet for introducing and / or discharging rinsing liquid. The brewing unit can be designed as described above.

[0040] This additional channel within the brewing chamber half facilitates cleaning and / or rinsing of the brewing chamber without rinsing liquid entering the inlet and / or outlet. The inlet and outlet can be located in the same brewing chamber half or in different brewing chamber halves. Similarly, the additional channel may be located in one brewing chamber half along with the inlet or outlet, or in the same brewing chamber half along with both the inlet and outlet. Alternatively, the additional channel may be located in one brewing chamber half, while the inlet and outlet are located in another brewing chamber half. If there are multiple additional channels, these can be located in two halves of the brewing chamber.

[0041] At least one brewing chamber half has a perforation mechanism for perforating the inlet or outlet side of the capsule, and an ejector for ejecting and separating the capsule from the perforation mechanism. In this case, the ejector is arranged to be movable relative to the brewing chamber half and / or the perforation mechanism. In the open position, the ejector covers the perforation mechanism such that the perforation mechanism protrudes at most slightly. Here and below, "slightly protruding" means that the perforation mechanism does not obstruct or damage the capsule during insertion and / or ejection from the brewing chamber.

[0042] Another aspect of this disclosure relates to a method for ejecting a capsule from the brewing unit of a beverage preparation machine as described above. In a first step, as the brewing chamber halves move relative to each other from a closed position for forming the brewing chamber and sealing and extracting the capsule, to an open position for dispensing and inserting the capsule, the brewing chamber halves will move away from each other. In at least partially synchronized or immediately following a next step, perforating mechanisms will move relative to the ejector until they protrude slightly or not at all. Only when the brewing chamber is open can the relative movement between the ejector and the perforating mechanisms determine which half of the brewing chamber the capsule remains in, and is subsequently released. Furthermore, the perforating mechanisms can be designed to intentionally retain the capsule adhered to them. For example, barbs can be provided, or the perforating mechanism can have a neck that is thinner than the tip. Therefore, the capsule must be intentionally supported in detaching from the perforating mechanism, for example, by the ejector.

[0043] The ejector can be moved relative to the brewing chamber half so that it protrudes from the surface of the brewing chamber half. The advantage of doing so is that the capsule can not only detach from the perforation mechanism, but also detach from the brewing chamber half and be pushed open at the same time.

[0044] The ejector can only move relative to the brewing chamber half when it is already in the open position or just before it reaches the open position. This allows the capsule to exit directly from the area between the brewing chamber halves without further contact with the brewing chamber halves. This prevents the capsule from re-adhering or the brewing chamber halves from becoming soiled.

[0045] The ejector can be moved relative to the brewing chamber half so that it does not protrude from the brewing chamber half. Therefore, new capsules can be inserted without obstruction.

[0046] Another aspect of this disclosure relates to a beverage preparation machine having a brewing unit as described above.

[0047] Another aspect of this disclosure relates to a beverage preparation system comprising a capsule and a brewing unit as described above.

[0048] Another aspect of this disclosure relates to a beverage preparation machine, comprising, particularly as described above, a brewing unit, a pump, a first fluid conduit, a second fluid conduit, and a controller. The brewing unit includes two corresponding brewing chamber halves arranged to be movable relative to each other. The brewing chamber halves can be moved from an open position for dispensing and inserting capsules to a closed position for forming the brewing chamber and closing and extracting the capsules. In this configuration, the brewing chamber has an inlet for introducing the extract, an outlet for discharging the prepared beverage, and at least one other channel for rinsing the brewing chamber. This other channel is separated from the inlet and outlet. The pump is used to deliver the extract or rinsing liquid. The first fluid conduit is arranged between the pump and the inlet and has a first valve for opening and closing the first fluid conduit. The second fluid conduit is arranged between the pump and at least one other inlet and is provided with a second valve for opening and closing the second fluid conduit. At least one valve and / or the pump is controllable by the controller.

[0049] Another passageway in the brewing chamber facilitates cleaning and / or rinsing of the brewing chamber without requiring the rinsing solution to be supplied to and / or discharged from the brewing chamber via an inlet and / or outlet.

[0050] The beverage preparation machine may include at least one third fluid conduit between another channel and a collection container, the collection container having a third valve for opening and closing the third fluid conduit. The third fluid conduit with the corresponding valve allows rinsing liquid to be discharged from the brewing chamber into the collection container. Therefore, the rinsing liquid does not need to flow out through the outlet of the brewing chamber.

[0051] The first and / or second and / or third valves can be actively controlled by the control unit. For this purpose, solenoid valves or electric valves can be considered. Thus, for example, when the brewing chamber is filled with rinsing solution, the second valve can open while the third valve remains closed. After a reaction time, the second valve closes and the third valve opens to drain the rinsing solution.

[0052] The first valve can be designed as an automatically opening and closing pressure valve. This ensures that no flushing fluid enters the first fluid line and then into the capsule inserted into the brewing chamber. Therefore, as long as the pressure remains below the pressure required to open the first valve, flushing fluid can be injected into the brewing chamber under pressure through at least one other channel.

[0053] The first valve can have hysteresis, and opens particularly at pressures between 3 bar and 14 bar, preferably between 5 bar and 12 bar, especially preferably between 7 bar and 9 bar, and closes particularly at pressures between 0.5 bar and 5.0 bar, preferably between 2 bar. There should be a pressure gradient of at least 1 bar between the opening and closing pressures. This hysteresis ensures that extraction only begins at a certain pressure and stops again at a lower pressure. This prevents the extract from dripping into the brewing chamber. Of course, such hysteresis can also be achieved by a controlled system using an actuated first valve. The controlled valve allows the switching point to be defined independently of the applied pressure. Therefore, the process sequence can be freely designed. Furthermore, defined intermediate positions can be achieved.

[0054] The beverage preparation machine may be equipped with a fourth valve for opening and closing the beverage outlet. The beverage outlet can be understood as a fluid line extending from the outlet of the brewing chamber to the dispensing opening of the beverage preparation machine. For example, the fourth valve may be an automatically opening and closing pressure valve, which opens particularly at a pressure between 1 bar and 12 bar, preferably between 3 bar and 10 bar, and especially preferably between 6 bar and 9 bar. Such a valve only allows the beverage to be extracted at a preset pressure. For example, for coffee preparation, it is important to extract at a certain pressure. Otherwise, the quality of the coffee will be significantly degraded. This also prevents any rinse liquid from flowing from the beverage outlet to the dispensing opening and thus to the cup provided by the user. The valve also allows a certain volume of air trapped in the brewing chamber to be compressed so that the closed brewing chamber can be filled with rinse liquid and then emptied again. The fourth valve may also be a valve actively controlled by a control unit.

[0055] A beverage preparation machine may include a squeeze piston with an injector plate, which is part of the brewing chamber half. The squeeze piston is arranged between a pump and a first valve to move the injector plate, and thus move part of the brewing chamber half. This reduces the volume of the brewing chamber before the first valve opens. The capsule encapsulated in the brewing chamber deforms. Particularly in cases where the capsule comprises a preform, capsule deformation is necessary to break up the beverage substance compressed into the preform. Only in this way can uniform extraction of the beverage substance be achieved. The hydraulic pressure of the plunger can be determined by the effective diameter of the plunger and the pressure required to open the first valve. The shape and movement of the injector plate can be adapted to the capsule received in the brewing chamber to break up the beverage matrix of the capsule. This involves introducing a slit structure or other structures such as perforations into a portion of the capsule shell or surface material. Simultaneously or alternatively, the injector plate also serves to compact the beverage matrix to give it a uniform density suitable for extraction.

[0056] The pressing force of the piston increases the contact pressure between the two brewing chamber halves. Therefore, a smaller force can be used to seal the brewing chambers while maintaining a tight seal. Movement of the brewing chamber halves is significantly reduced. Another aspect of this disclosure relates to a method for preparing a beverage using a beverage preparation machine, particularly as described above, comprising the following steps:

[0057] a) Insert the capsule into the brewing chamber.

[0058] b) Seal the brewing chamber.

[0059] c) Fill the brewing chamber with rinsing solution via another channel.

[0060] d) Discharge the rinsing solution from the rinsing chamber into the collection container.

[0061] e) The extract is introduced into the brewing chamber through an inlet different from another channel so that it flows into the capsule.

[0062] This process can be used to wet capsules in the brewing chamber, without the rinsing solution coming into contact with the prepared beverage. For example, particularly hygroscopic capsule shells can be moistened. This can affect, at most, the physical properties of the capsule shell. For example, capsules become easier to perforate by contact with the rinsing solution. It is also conceivable to increase the elasticity or extensibility of the capsule shell, especially when rinsed with a hot rinsing solution.

[0063] Steps c) and d) can be repeated once, twice, three times, or more. Depending on the material of the capsule shell and the desired effect, multiple repetitions are possible.

[0064] Steps d) and e) can be performed at least partially simultaneously. In particular, in the case of a flexible capsule shell, the expansion of the capsule volume during the injection of the extract into the capsule assists in the discharge of the rinsing solution from the brewing chamber.

[0065] Before introducing the extract into the capsule, the size of the brewing chamber can be reduced and the capsule deformed. For this purpose, it is advantageous if the capsule shell is designed to be flexible and stretchable so that the shell does not rupture and the beverage substance is not released. Specifically, if the capsule comprises a preform, reducing the volume of the brewing chamber allows the preform to break down, enabling subsequent uniform extraction. The size and shape of the brewing chamber will be adapted to the capsule received within it to achieve the breaking down of the beverage matrix within the capsule. This involves introducing a crack structure or other structure, such as a perforation, into a portion of the capsule shell or surface. Simultaneously or alternatively, the reduction in the volume of the brewing chamber may be used to compact the beverage matrix to give it a uniform density suitable for extraction.

[0066] The capsule volume can expand as the extract is introduced into the capsule through the inlet. Reducing the size of the brewing chamber already allows the capsule to adapt to its volume. However, when the extract is introduced, the capsule volume's adaptability to the brewing chamber volume is further enhanced. The pressure inside the capsule presses it against the wall of the brewing chamber.

[0067] Another aspect of this disclosure relates to a beverage preparation system comprising capsules and a beverage preparation machine as described above.

[0068] Another aspect of this disclosure relates to a brewing unit of a beverage preparation machine, particularly as described above, having a brewing chamber and a brewing chamber surface. The brewing chamber is substantially rotationally symmetric with respect to an axis extending from a first half of the brewing chamber to a second half of the brewing chamber. Along the axial direction, the brewing chamber has a maximum axial extension dimension, which is smaller than the maximum diameter of the brewing chamber transverse to the axis. In the region along the axis, the brewing chamber has a thickness equal to or smaller than the axial extension dimension.

[0069] This shape of the brewing chamber has been shown to facilitate the uniform extraction of beverage substances.

[0070] Here and below, the surface of the brewing chamber is understood as the outer surface of the space enclosed by the brewing chamber, excluding any indentation or small indentation or groove of up to 3 mm used to pierce the capsule.

[0071] The brewing chamber can have a reduced thickness on both sides of the axial region. The extraction quality is further improved by the reduction in thickness on both sides.

[0072] The present invention discloses a brewing unit of a beverage preparation machine having a brewing chamber and a brewing chamber surface, which, as described above, is designed to be substantially rotationally symmetrical with respect to an axis extending from a first brewing chamber half to a second brewing chamber half. In the axial region, the brewing chamber surface has a recessed portion on at least one side, preferably on both sides, and is convex in the region transverse to the axis.

[0073] The concave-convex design of the brewing chamber ensures optimal extraction from capsules of the appropriate shape.

[0074] The surface of the brewing chamber can have a stable curvature. By avoiding abrupt changes along the direction and edges, uniform extraction can be ensured. Furthermore, the capsule contained within the brewing chamber can be safely deformed and adapted to the shape of the brewing chamber.

[0075] The surface of the brewing chamber can have a minimum radius of curvature of 3mm. This again avoids abrupt changes along the direction and edges.

[0076] The surface of the brewing chamber can be formed as a flat surface, with less than 50%, preferably less than 30%, and particularly preferably less than 20%. While such a flat surface is conceivable, the aim is to achieve a surface that is as "round" as possible so that extraction can proceed in the optimal manner. Of course, a "round" surface can also be achieved by multiple polygons. However, in this case, it must be observed that the minimum included angle between two touching polygonal surfaces is 150°, preferably 160°, and particularly preferably 170°.

[0077] The brewing unit may have corresponding brewing chamber halves that are movable relative to each other, from an open position for dispensing and inserting capsules to a closed position for forming the brewing chamber and closing and extracting the capsules. In this respect, both the first and second brewing chamber halves can be movably arranged. Similarly, the two brewing chamber halves are movably arranged.

[0078] The brewing chamber can have a maximum axial extension dimension in the range of 15 mm to 42 mm, preferably 18 mm to 32 mm, and particularly preferably 20 mm to 26 mm along the axial direction. Typically, the maximum extension is 22 mm.

[0079] The brewing chamber will have a maximum diameter transverse to the axis in the range of 25mm to 65mm, preferably between 28mm to 50mm, and more preferably between 30mm to 35mm. Typically, the maximum diameter is 32mm.

[0080] The brewing chamber will have a reduced thickness in the axial region between 12 mm and 40 mm, preferably between 14 mm and 32 mm, and more preferably between 15 mm and 20 mm. Typically, the reduced thickness is 17 mm.

[0081] These dimensions also vary. However, it has been shown that for optimal extraction, the axial dimension should be smaller than the maximum diameter, and the thickness should be smaller than the axial dimension.

[0082] Another aspect of this disclosure relates to a beverage preparation machine having a brewing unit as described above.

[0083] Another aspect of this disclosure relates to a beverage preparation system comprising a capsule and a brewing unit as described above. Attached Figure Description

[0084] The invention will now be described in more detail with reference to the figures, which are merely illustrative examples. They show:

[0085] Figure 1 This is a perspective view of the brewing unit with a closed brewing chamber, viewed from above.

[0086] Figure 2 It is based on Figure 1 The diagram shows a cross-sectional view of the brewing unit.

[0087] Figure 3 This is a perspective view of the brewing unit with the open brewing chamber, viewed from above.

[0088] Figure 4 It is based on Figure 3 The diagram shown is a cross-sectional view of the brewing chamber.

[0089] Figure 5 This is a diagram of the capsule in the middle position.

[0090] Figure 6 yes Figure 4 A longitudinal cross-sectional view of the brewing unit, where the brewing chamber is no longer fully open.

[0091] Figure 7 yes Figure 4 A longitudinal cross-sectional view of the brewing unit, showing that the brewing chamber is already sealed.

[0092] Figure 8 This is a perspective view of half of the brewing chamber, including the ejector and perforation mechanism.

[0093] Figure 9 This is a hydraulic diagram of the brewing unit.

[0094] Figure 10 This is a cross-sectional view of the enclosed brewing chamber of the brewing unit. Detailed Implementation

[0095] Figure 1 A perspective view of an embodiment of a brewing unit 3 for a beverage preparation machine is shown, wherein the brewing chamber of the brewing unit 3 is closed. An infeed chute 40 can be seen on the upper side of the brewing unit 3, which is defined on both sides by holding mechanisms 38. When the brewing chamber is opened, the capsule 60 (see...) Figure 3 It can be inserted into the input chute 40.

[0096] Figure 2 It shows Figure 1 A longitudinal cross-sectional view of the brewing unit 3. The inlet chute 40 and the retaining mechanism 38 that laterally restricts the inlet chute 40 can be seen again. The brewing chamber 10 is arranged below the inlet chute 40 and is closed in the figure. The brewing chamber 10 includes a first brewing chamber half 11 and a second brewing chamber half 12, which are movable relative to each other from an open position to a closed position, wherein in the open position the capsule 60 (see figure) can be inserted. Figure 3It is inserted between brewing chamber halves 11 and 12. It is not important which of the two brewing chamber halves 11 and 12 moves. Similarly, both brewing chamber halves 11 and 12 can also be designed to be movable. The movement of brewing chamber halves 11 and 12 relative to each other defines an axis 16, which points from the first brewing chamber half 11 to the second brewing chamber half 12.

[0097] The brewing chamber 10 has an inlet 23 in the first brewing chamber half 11 to allow the extract to be introduced into the brewing chamber 10 and the capsule 60 (see Figure 3 The inlet 23 leads to multiple tips of a single perforated mechanism 32a of the injector plate 58. Furthermore, the brewing chamber 10 has an outlet 24 in the second brewing chamber half 12 to allow the prepared beverage to be discharged from the brewing chamber 10. The outlet 24 is formed in the second brewing chamber half 12 by an opening leading to the hollow perforated mechanism 32b.

[0098] Another channel 25 leads to the brewing chamber 10, through which the rinsing solution can be drawn into and discharged from the brewing chamber 10. This other channel 25 forms an annular gap 27 between the ejector 30 and the fixed portion of the second brewing chamber half 12 (see...). Figure 8 The dimensions of the annular gap 27 are designed to make it function as a filter element 26 (see...). Figure 8 This prevents residue from being flushed out of the brewing chamber 10 via the other channel 25. The annular gap has a width of 200 micrometers. The sealing element 22 is arranged between the two brewing chamber halves 11 and 12, which facilitates a tight seal of the brewing chamber 10.

[0099] Figure 3 and Figure 4 The brewing unit 3 is shown, wherein the brewing chamber 10 is in the open position, and the spherical capsule 60 is held by the holding mechanism 38 in the middle position between the brewing chamber halves 11 and 12.

[0100] Figure 5 Two retaining mechanisms 38 are schematically shown for holding the capsule 60. In the intermediate position, the capsule 60 does not contact the brewing chamber halves 11 and 12, but is freely separated from the retaining mechanisms 38 in the intermediate position. The retaining mechanisms 38 are spoon-shaped and each surrounds the capsule 60 at an angle of 28°. Therefore, the minimum distance 39 between the retaining mechanisms 38 is 16% smaller than the capsule diameter 61. Therefore, the capsule 60 cannot slide between the retaining mechanisms 38. Figure 5 As can be schematically seen, when the brewing chamber 10 is opened, the holding mechanism 38 is pre-tensioned relative to each other by at least one spring element 41.

[0101] Once the brewing chamber halves 11 and 12 move relative to each other, and the distance between them is only less than the size of capsule 60, in which case the capsule is spherical, i.e., smaller than its diameter 61 (see...). Figure 5 The retaining mechanism 38 moves apart relative to each other against the spring force of the spring element 41, causing the capsule 60 to fall. This movement of the retaining mechanism 38 apart is controlled by the control mechanism 44 (see...). Figure 1 This is achieved by the control mechanism pushing aside the wedge shape formed between the holding mechanisms 38, thereby increasing the distance between them. The holding mechanisms 38 can also rotate about axis 42, as... Figure 3 and Figure 4 As shown. The spring element 41 is preferably also arranged on the axis 42 so that the spring force acts along the axis 42. Pivoting motion can completely remove the holding mechanism 38 from the area between the brewing chamber halves 11 and 12. Therefore, the brewing chamber halves 11 and 12, when moved together, are not obstructed by the holding mechanism 38. Simultaneously, the brewing chamber halves 11 and 12 hold the capsule 60 (see...). Figure 6 ) and align it so that when brewing chamber 10 is closed, it is located between the two brewing chamber halves 11 and 12 (see Figure 7 ).

[0102] As the brewing chamber halves 11 and 12 move together, the injector plate 58 in the first brewing chamber half 11 retracts to provide sufficient clearance for the capsule 60 between the brewing chamber halves 11 and 12. The perforation mechanism 32b of the second brewing chamber half 12 is covered by the protruding ejector 30 to prevent the capsule 60 from being obstructed during its movement. Figure 7 As shown, when the brewing chamber 10 is closed, the ejector 30 of the second brewing chamber half 12 retracts again, allowing the piercing mechanism 32b to protrude from the ejector 30 and contact the capsule 60. The injector plate 58 of the first brewing chamber half 11 remains recessed, and the corresponding piercing core of the injector plate 58 only touches the capsule 60.

[0103] Figure 8 An enlarged view of the second brewing chamber half 12 with a circumferential sealing element 22 is shown. The ejector 30, movably mounted into the brewing chamber half 12, is clearly visible. A perforated mechanism 32b protruding from the ejector 30 is also clearly visible. The perforated mechanism 32b is designed as a hollow sleeve and has an inlet opening forming the outlet 24 of the brewing chamber. An annular gap 27 is formed between the ejector 30 and the second brewing chamber half 12, extending around the ejector 30. On one hand, this annular gap 27 forms another channel 25 leading to the brewing chamber, allowing it to be pressurized with rinsing fluid. By appropriately sizing the gap 27, it can also serve as a filter element 26 to prevent foreign matter from being unintentionally introduced into the brewing chamber and to rinse away any residual material in the brewing chamber. In the illustrated embodiment, the annular gap 27 has a width of 200 micrometers.

[0104] Figure 9A schematic diagram of the hydraulic system of the beverage preparation machine 1 with the aforementioned brewing unit 3 is shown. In addition to the brewing unit 3, the beverage preparation machine 1 also has a water tank 8 or a water inlet connector. Both the extraction liquid and the rinsing liquid are supplied by the water tank 8 or the water inlet connector. A pump 4 is used to deliver the extraction liquid and the rinsing liquid. A heating element 9 heats the water to the temperature required for extracting the desired beverage.

[0105] The first fluid line 49 leads from the pump 4 or heating element 9 to the inlet 23 of the brewing chamber 10. A first valve 50 is positioned between the pump 4 and inlet 23. This valve 50 is designed as a pressure valve and ensures that the extract can only pass through the first valve 50 after exceeding a preset pressure. It also ensures the hydraulically squeezed piston 57 (see...) Figure 2 The pressure valve generates a sufficiently large force with its effective diameter to move the squeeze piston 57. Furthermore, this pressure valve prevents liquid from flowing back from the brewing chamber 10 to the heating element 9 or the pump 4.

[0106] A second fluid line 51 leads from the pump 4 or heating element 9 to another channel 25 of the brewing chamber. A second valve 52 is arranged between the pump 4 and the second channel 25. Through this second valve 52, the other channel 25 and the brewing chamber 10 can be supplied with rinsing fluid, for example, to wet the capsule 60 inserted into the brewing chamber (see...). Figure 7 Meanwhile, the second valve 52 ensures that the flushing fluid does not flow back to the heating element 9 or the pump 4 when the pump 4 is turned off.

[0107] The third fluid line 53 connects another channel 25 of the brewing chamber 10 to the collection container 6. The third fluid line has a third valve. This ensures that after the second valve 52 is closed and the third valve 54 is opened, the rinsing fluid is first supplied to the brewing chamber 10 before it is discharged into the collection container 6.

[0108] Starting from export 24 (see...) Figure 8 Another fluid line, serving as beverage outlet 55, leads to the dispensing opening 7 of the beverage preparation machine. In the illustrated embodiment, a fourth valve 56 is arranged in the beverage outlet 55, which is designed as a pressure valve. The fourth valve prevents the rinsing liquid supplied to the brewing chamber 10 under pressure from flowing through the beverage outlet into the cup 2 used to hold the user's desired beverage. Since a certain volume of ambient air, in addition to the capsule 60, is confined within the closed rinsing chamber 10 before rinsing, the fourth valve 56 can compress this air volume and thus improve the wettability of the capsule 60. Furthermore, the fourth valve 56 also ensures that the beverage is prepared only at a preset pressure, which significantly contributes to improved quality, especially when preparing coffee.

[0109] The beverage preparation machine 1 also has a controller 5 for controlling the pump 4, the heating element 9, and the second valve 52 and the third valve 54. Of course, the controller 5 can also be connected to sensors, such as flow meters, temperature sensors, etc., whose signals aid in control. For example, the movement of liquid in the brewing chamber halves 11 and 12 can be monitored by the controller 5, or even triggered by a suitable drive device.

[0110] To prepare the beverage, the brewing chamber 10 is closed after the capsule 60 has been inserted into the insertion slot 40. This is achieved by the relative movement of the two brewing chamber halves 11 and 12. In the illustrated embodiment, the first brewing chamber half 11... Figure 3 and Figure 4 The opening position shown is based on Figure 6 Move the semi-open or semi-closed position shown to the indicated position according to Figure 7 The capsule 60 is initially held in a midway position between two spaced-apart brewing chamber halves 11 and 12 on an axis 16, which points from the first brewing chamber half 11 to the second brewing chamber half 12, by two holding mechanisms 38. Once the brewing chamber halves 11 and 12 approach each other, the two holding mechanisms 38 are pushed apart by the control mechanism 44 against the spring force of the spring element 41. The capsule 60 falls onto the lower edges of the brewing chamber halves 11 and 12, which have moved together to some extent. As the brewing chamber halves 11 and 12 move further together, the capsule is aligned with the axis 16 again. The brewing chamber 3 can now be closed. The two brewing chamber halves 11 and 12 form a closed and tight brewing chamber 3 by means of the sealing element 22. In the first brewing chamber half 11, the injector plate 58 with the piercing mechanism 32a retracts so that it only touches the capsule 60 but does not pierce it. In the second brewing chamber half 12, the ejector 30 is in the retracted position and the piercing mechanism 32b is released. Also on this side, the capsule 60 is only touched by the piercing mechanism 32b, but is not yet pierced.

[0111] Controller 5 activates heating element 9, opens second valve 52, and releases pump 4 to deliver approximately 10 ml of water. Since first valve 50 only opens at a preset pressure, water can only flow through the opened second fluid line 51 to another channel 25 and into brewing chamber 3. Water rinses brewing chamber 3, and the capsule 60 enclosed within is wetted. Second valve 52 closes and third valve 54 opens. This opens third fluid line 53. Rinse water can be discharged from brewing chamber 3 again. The presence of a certain volume of compressed air in brewing chamber 3, in addition to the capsule, facilitates the discharge of rinse water. After approximately 1 second, third valve 54 closes again, thus sealing the passage to collection container 6. Second valve 52 reopens, spraying more rinse water into brewing chamber 3. Brewing chamber 3 is refilled with water, and capsule 60 is wetted again. After approximately 2 seconds of action, second valve 52 closes, and shortly after, third valve 54 opens. Some rinse water can be discharged back into collection container 6.

[0112] When the second valve 52 is closed, the pump starts and delivers water. This can only diffuse from the first fluid line 49 to the first valve 50. The water flows to the front chamber 59 of the squeeze piston 57, which is connected to the injector plate 58. The squeeze piston 57 is part of the first brewing chamber half 11. Since the first valve can only open at a preset pressure, in the illustrated embodiment, starting from 7 bar, the water delivered by the pump 4 will first drive the squeeze piston 57, and thus the injector plate 58. However, this reduces the volume of the brewing chamber 3, deforms the capsule 60, and punctures it by the perforation mechanisms 32a and 32b of the first and second brewing chamber halves 11 and 12. This deformation of the capsule 60 is particularly important when the capsule 60 contains a preform as a beverage substance. This deformation not only deforms the pressed product but also causes it to break. Therefore, the beverage substance can be extracted uniformly. If the capsule contains loose beverage substance, the injector plate will also deform the capsule. This compresses the loose beverage substance. Since the capsule 60 has been moistened with preferably hot rinsing water before its deformation, the capsule shell has softened and can easily withstand deformation. The capsule 60 is shaped to fit the brewing chamber 3 by the hydraulic pressure and expansion of the sprayed extract. While the third valve 54 remains open, rinsing water is discharged from the brewing chamber 3 and supplied to the collection container 6 via another channel 25 and the third fluid line 53 until the capsule 60 is fully deformed, i.e., until its shape conforms to the brewing chamber 3.

[0113] Even when capsule 60 is fully deformed and piston 57 has reached its end position, pump 4 continues to supply water. Therefore, the pressure in front chamber 59 increases further. Once the preset pressure (7 bar in this embodiment) is reached, first valve 50 opens, and first fluid line 49 is released to inlet 23. The perforation mechanism 32a of injector plate 30 has pierced into capsule 60 to spray water or extract into capsule 60 under high pressure. Extract enters capsule 60, filling and expanding it until capsule 60 fills brewing chamber 3. Pressure in capsule 60 increases until fourth valve 56 in beverage outlet 55 opens. At this point, third valve 54 closes. Extract flows from inlet side of capsule 60 to opposite outlet side, where it is discharged from brewing chamber as prepared beverage through outlet in perforation mechanism 32b. Beverage flows through beverage outlet 55 to dispensing opening 7, where it is dispensed into cup 2. The fourth valve 56 only opens when the preset pressure is reached, which results in good extraction quality, especially when preparing coffee.

[0114] After pump 4 has delivered the required amount of water for the desired beverage, it stops. The heating power to heating element 9 is also turned off. Now, third valve 54 opens first. Any pressure from the third fluid line 53 of the other channel 25 can be released to collection container 6. Then second valve 52 opens. Thus, the pressure accumulated in the first fluid line 49, especially in the squeeze piston 57, is released to collection container 6 through second valve 52 and third valve 54. Since first valve 50 is designed as a pressure valve, it closes immediately after the excess pressure disappears. Therefore, residue in brewing chamber 3 is not flushed to second and third valves 52 and 54. Once the pressure in the front chamber 59 of squeeze piston 57 decreases and brewing chamber 3 opens, the brewing chamber returns to its original position due to the action of return spring 46, thus pulling injector plate 58 with perforation mechanism 32a away from capsule 60.

[0115] Once the pressure in the beverage preparation machine is released, the movement of the brewing chamber halves 11 and 12 can be resumed. When the brewing chamber 3 is opened (this can be done automatically or manually), the first brewing chamber half 11 moves from the closed position to the open position. The deformed and extracted capsule remains attached to the perforation mechanism 32b of the second brewing chamber half 12. At the last moment of the opening movement, the ejector 30 moves forward, i.e., toward the first brewing chamber half 11, to separate the capsule 60 from the perforation mechanism 32b. As the ejector 30 moves, the holding mechanism 38 also moves downward again to separate the capsule 60 attached to the ejector 30.

[0116] Figure 10A cross-sectional view of the enclosed brewing chamber 10 of the brewing unit 3 along axis 16 from the first brewing chamber half to the second brewing chamber halves 11 and 12 is shown. The brewing chamber 3 has a brewing chamber surface 15, which, apart from the perforation mechanisms 32a and 32b and possible grooves, has no sharp edges or abrupt changes in direction. The brewing chamber surface 15 has a continuous curvature with a minimum radius of curvature of 3 mm. In the illustrated embodiment, the brewing chamber surface 15 does not have a flat surface.

[0117] The brewing chamber 15 is substantially rotationally symmetrical about axis 16. Its diameter transverse to axis 16 is 32 mm. The brewing chamber 3 has a maximum extension dimension 17 of 21.3 mm along its axial direction. In the central region, i.e., in the region along axis 16, the brewing chamber 3 has a recessed portion 20 to give the brewing chamber a reduced thickness 19 of only 17 mm. As shown, this shape of the brewing chamber 3 allows the compact of the spherical capsule 60 to be optimally broken and extracted.

Claims

1. A brewing chamber half (11, 12) for forming a brewing chamber (10) with a corresponding second brewing chamber half (12, 11) of a brewing unit (3) of a beverage preparation machine, wherein the brewing chamber half (11, 12) has an inlet (23) for introducing brewing liquid for preparing a beverage and / or an outlet (24) for discharging the prepared beverage, wherein, The brewing chamber half (11, 12) has at least one other channel (25) for introducing and / or discharging the rinsing liquid, wherein the other channel (25) includes a filter element (26).

2. The brewing chamber half (11, 12) according to claim 1, wherein the brewing chamber half (11, 12) includes an ejector (30) for ejecting the capsule (60), the ejector being designed to be movable relative to the brewing chamber half (11, 12).

3. The brewing chamber half (11, 12) according to claim 2, wherein the other channel (25) is formed between the ejector (30) and the brewing chamber half (11, 12).

4. The brewing chamber half (11, 12) according to claim 1, wherein the filter element is formed in a gap (27) between the ejector (30) and the brewing chamber half (11, 12), wherein the size of the gap (27) is set so that beverage substances do not seep into the gap (27).

5. The brewing chamber half (11, 12) according to claim 4, wherein the gap (27) has a maximum width of 400 micrometers.

6. The brewing chamber half (11, 12) according to claim 1, wherein the brewing chamber half (11, 12) includes a perforation mechanism (32a, 32b) for perforating the inlet or outlet side of the capsule (60), wherein the perforation mechanism (32a, 32b) is movably arranged relative to the brewing chamber half (11, 12).

7. The brewing chamber half (11, 12) according to claim 6, wherein the ejector (30) is movably arranged relative to the perforation mechanism (32a, 32b).

8. A brewing unit (3) of a beverage preparation machine, the brewing unit (3) having two corresponding brewing chamber halves (11, 12) arranged movably relative to each other to move from an open position for dispensing and inserting capsules (60) to a closed position for forming a brewing chamber (10) and closing and extracting capsules (60), wherein at least one brewing chamber half (11, 12) is a brewing chamber half (11, 12) according to claim 1.

9. The brewing unit (3) according to claim 8, wherein at least one brewing chamber half (11, 12) includes a perforation mechanism (32a, 32b) for perforating the inlet or outlet side of the capsule (60) and an ejector (30) for ejecting and separating the capsule from the perforation mechanism (32a, 32b), wherein the ejector (30) is movably arranged relative to the brewing chamber half (11, 12) and / or the perforation mechanism (32a, 32b), characterized in that, In the open position, the ejector (30) covers the perforation mechanisms (32a, 32b) so that these perforation mechanisms protrude at most slightly.

10. A method for ejecting a capsule (60) from a brewing unit (3) of a beverage preparation machine according to claim 8 or 9, wherein, in a first step, the brewing chamber halves (11, 12) move relative to each other from a closed position for forming the brewing chamber (10) and for sealing and extracting the capsule (60) to an open position for ejecting and inserting the capsule (60), and in a next step at least partially synchronously or immediately thereafter, the perforating mechanisms (32a, 32b) move relative to the ejector (30) until they no longer protrude.

11. The method of claim 10, wherein the ejector (30) is moved relative to the brewing chamber half (11, 12) to protrude from the surface of the brewing chamber half (11, 12).

12. The method of claim 11, wherein the ejector (30) remains stationary relative to the brewing chamber half (11, 12) until the brewing chamber half (11, 12) is almost or completely in the open position.

13. The method of claim 10, wherein the ejector (30) is moved only relative to the brewing chamber half (11, 12) so that it does not protrude from the brewing chamber half (11, 12).

14. A beverage preparation machine (1) comprising a brewing unit (3) according to claim 8 or 9.

15. A beverage preparation system comprising a capsule (60) and a brewing unit (3) according to claim 8 or 9.

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