Beverage station

Abstract

A beverage station comprises a first area (20), a second area (30) and a third area (40). The first region (20) may be located below the mesa (350). The second region (30) may be located at a level of the mesa (350). A third region (40) may be located at the top level, the third region comprising at least one temperature reduction region (202).

Description

[0001] CROSS-REFERENCE TO RELATED APPLICATIONS

[0002] This application claims the U.S. Provisional Application No. filed on June 24, 2022.

[0003] 63 / 355,240, the entire contents of which are incorporated herein by reference. Technical Field

[0004] The present disclosure relates to systems and methods for preparing beverages, such as systems and methods for preparing cold beverages in a beverage station. Background Art

[0005] Beverages in a coffee shop may include a large number of ingredients that may be combined in various ways and in various doses for various drinks. Typically, in response to receiving a beverage order, a barista prepares the beverage by manually removing the ingredients from their respective containers and placing the ingredients in the corresponding equipment to make the beverage. Beverage orders may become increasingly complex, especially with increased customization. The locations of the ingredients and equipment required for a drink may be located in different locations that require the barista to move. It may also be challenging to store the ingredients and equipment in a practical and easy to use and refill manner, especially in the case of large-scale storage. Summary of the invention

[0006] The systems, methods and devices of the disclosure each have several innovative aspects, no single one of which is solely responsible for the desirable attributes disclosed herein.

[0007] The beverage station may include a first area below the countertop, a second area at the level of the countertop, and a third area at the top level. The third area may include at least one reduced temperature area.

[0008] In some configurations, at least one temperature reduction zone may include at least one refrigeration distribution portion. At least one refrigeration distribution portion may include an opening through its bottom surface. The opening may be configured to allow ingredients to be dispensed from below the at least one refrigeration distribution portion. The at least one refrigeration distribution portion may be mounted to a wall or partition in the third zone using an upper counter support. The upper counter support may include at least two slides to allow the at least one refrigeration distribution portion to move away from or toward the wall or partition. The at least two slides may be attached to the bottom surface of the at least one refrigeration distribution portion. The beverage station may include a retractable drip tray, the retractable drip tray configured to move between a first position positioned below the opening of the at least one refrigeration distribution portion and a second position away from the opening of the at least one refrigeration distribution portion. The retractable drip tray may be spring loaded. The retractable drip tray may include a curved front surface. The retractable drip tray may be configured to move backward or forward when moving between the first position and the second position.

[0009] In some configurations, the first area may also include a cup or lid dispensing section. The first area may also include a cabinet for storing one or more gases. The beverage station may include one or more faucets connected to the cabinet for storing one or more gases. The second area may include a countertop and a sink. The second area may also include a whipped cream dispensing section located on the countertop. The second area may also include at least one mixer positioned on the countertop. The second area may also include one or more ingredient dispensing sections, the one or more ingredient dispensing sections including one or more containers with a pump or a scoop, wherein the one or more ingredient dispensing sections are positioned on the countertop. The second area may also include one or more dry ingredient dispensing sections, the one or more dry ingredient dispensing sections including one or more containers for storing dry ingredients, wherein the one or more dry ingredient dispensing sections are positioned on the countertop. The third area may also include an ice dispensing section. The ice dispensing section may be an ice dispenser cabinet. The third area may also include a cup or lid dispensing section. The cup or lid dispensing section may be a cup or lid dispenser cabinet. The third area may also include one or more racks. The third area may also include a plurality of liquid dispensing sections. The plurality of liquid dispensing sections may include containers configured to dispense liquids. The plurality of liquid dispensing sections may be positioned on one or more racks. The plurality of liquid containers may be locked to the one or more racks. The temperature reduction area may include a refrigerated area or a frozen area. At least one temperature reduction area may include an outlet for dispensing beverage ingredients. The outlet may be located above the countertop. The third area may include multiple juice or tea dispensing sections, ice dispensing sections, printers, milk dispensing sections and alternative milk dispensing sections and sweet cream dispensing sections. The second area may include one or more dry ingredient dispensing sections, one or more mixers, one or more syrup dispensing sections, sinks, whipped cream dispensing sections and nitrogen brewing dispensing sections. The third area may include multiple juice or tea dispensing sections, ice dispensing sections, printers, milk dispensing sections and alternative milk dispensing sections. The second area may include multiple dry ingredient dispensing sections, one or more mixers, one or more syrup dispensing sections, sinks, one or more sauce dispensing sections, whipped cream dispensing sections and nitrogen brewing dispensing sections. The third area may include a milk dispensing section, multiple alternative milk dispensing sections, ice dispensing sections and printers. The second area may include multiple dry ingredient dispensing sections, one or more mixers, one or more syrup dispensing sections, sinks, one or more sauce dispensing sections, whipped cream dispensing sections and nitrogen brewing dispensing sections.

[0010] In yet another aspect, a method of forming a beverage comprising a hot ingredient or a cold ingredient may include dispensing at least one cold ingredient into a container from a top position. The at least one cold ingredient may be dispensed from a temperature reduction area. The temperature reduction area may include an ice dispensing portion, a milk dispensing portion, an alternative milk dispensing portion, a tea dispensing portion, or a juice dispensing portion. The cold ingredient is added to the container only from a top position. BRIEF DESCRIPTION OF THE DRAWINGS

[0011] The various embodiments depicted in the drawings are for illustrative purposes and should in no way be construed as limiting the scope of the embodiments. Various features of different disclosed embodiments may be combined to form additional embodiments, which are part of the present disclosure.

[0012] Figure 1A An embodiment of a beverage station is schematically shown.

[0013] Figure 1B Another embodiment of a beverage station is schematically shown.

[0014] Figure 2 Another embodiment of a beverage station is shown.

[0015] Figure 3 An embodiment of a beverage station with equipment and ingredients is shown.

[0016] Figure 4 Another embodiment of a beverage station with equipment and ingredients is shown.

[0017] Figure 5 Yet another embodiment of a beverage station with equipment and ingredients is shown.

[0018] Fig. 6A The upper counter support system is shown in a first position.

[0019] Figure 6B Shows Fig. 6A The upper counter support system is in the second position.

[0020] Figure 6C Shows Figure 6B A close-up of the upper counter support system.

[0021] Fig. 7A An ice dispenser unit with a drip tray is shown.

[0022] Figure 7B Shows Fig. 7A Bottom perspective view of the drip tray.

[0023] Figure 7C Shows Figure 7B Top perspective view of the drip tray. DETAILED DESCRIPTION

[0024] Various extraction systems and methods are described below to illustrate various examples that can achieve one or more desired improvements. These examples are illustrative only and are not intended to limit the general disclosure presented and the various aspects and features of the present disclosure in any way. Without departing from the gist and scope of the present disclosure, the general principles described herein can be applied to embodiments and applications other than those discussed herein. In fact, the present disclosure is not limited to the specific embodiments shown, but on the contrary, the present disclosure conforms to the widest range consistent with the principles and features disclosed or suggested herein.

[0025] Typically, in response to receiving a beverage order, a barista makes a beverage by taking out or dispensing ingredients (such as pumping, scooping or pouring ingredients) from respective containers of ingredients, which may be located at different locations. Beverage orders may also require different equipment, which may also be located at different locations. In addition, customers often request that standard recipes be modified or customized. For example, compared with the standard recipe for a specific beverage, a customer may want half the sugar and twice the vanilla flavoring. This may require precise control of the dosage of various ingredients. For example, compared with the standard recipe for a specific beverage, a customer may want additional ingredients. This may require a barista to move to another area to obtain the additional ingredients. Customization may cause an additional burden to a barista, particularly when operating methods and systems may be designed around specific, predetermined beverage preparation recipes. In addition, the modification of ingredients complicates beverage orders generally, and further increases the burden on baristas. For example, a customer who orders a customized beverage may eventually receive an erroneous beverage, or there may be a delay when preparing a beverage, which may negatively affect the experience of the customer.

[0026] One aspect of the present disclosure is to recognize that making beverages may be time-consuming and complicated. As recipes change, new recipes are added, and more customization is possible, beverages may become increasingly complex and cumbersome. The process of making beverages may be labor-intensive and may require a large amount of space. Making beverages may include collecting and removing various ingredients by hand at various locations. In addition, making beverages may require moving containers to various stations to use different equipment. Different steps (such as mixing various ingredients) can take up time and space.

[0027] These inefficiencies not only consume time, but also increase costs, especially in terms of labor costs. In addition, baristas may often use excessive amounts of ingredients to ensure that the cup is full at the end of preparation, which often results in waste. As more ingredients and methods are offered, various ingredients or equipment may be located far from each other, which may require the barista to move a certain distance between steps and increase production time.

[0028] To address these and other issues, a system for preparing beverages in a beverage station is disclosed herein. Figure 1ASchematically illustrates an embodiment of a beverage station 10. The system 10 may include various regions or levels. For example, the system 10 may include a first region 20, a second region 30, and a third region 40. Each of these regions 20, 30, 40 may be located in different vertical positions or locations to utilize the maximized vertical space. For example, the first region 20 may be a low region, the second region 30 may be an intermediate region, and the third region 40 may be an elevated region or a top region. The use of regions in different vertical positions advantageously allows the user or barista to minimize movement between various positions for approaching the ingredients or equipment required for making beverages. The use of these regions may also advantageously allow the beverage station to be compact and small in footprint. The beverage station may also be modular and flexible, so that equipment and ingredients may be arranged in different configurations based on the needs and limitations of the space. The beverage station may also be built according to ergonomic principles, with the user's comfort and efficiency as design goals, minimizing unnecessary movement.

[0029] Figure 1B Another embodiment of a beverage station is schematically shown. Figure 1B As shown, beverage station 10 can include multiple distribution parts or dispensers in each of regions 20, 30, 40. Distribution parts can be configured to distribute one or more ingredients, beverage ingredients or beverages. For example, each of regions 20, 30, 40 can include any one or more of the following: sauce distribution part, syrup distribution part, espresso distribution part, steamed milk distribution part, milk distribution part, alternative milk distribution part, hot water distribution part, tea distribution part, juice distribution part, ice distribution part, whipped cream distribution part, coffee distribution part, nitrogen coffee distribution part or other distribution parts for other ingredients. Each distribution part can be combined with one or more other distribution parts. Each of regions 20, 30, 40 can include additional components, such as storage or equipment, or workspace. As described herein, each of regions 20, 30, 40 can include a distribution part maintained at a reduced temperature. Advantageously, beverage station can include a temperature reduction area for one or more distribution parts 41 in the third region 40 located at the top. In one example, the third area 30 may include a plurality of dispensing sections 41, including a milk dispensing section, a milk substitute dispensing section, and / or a cream dispensing section. Each of the plurality of dispensing sections 41 may be maintained at a refrigerated temperature or a frozen temperature.

[0030] Figure 2An embodiment of a beverage station 100 is shown. The beverage station 100 may include a countertop or table 350. The beverage station 100 may also be positioned in a corner position, which may allow the beverage station 100 to include two substantially vertical sides, which may increase the surface area available to the user. The beverage station 100 may include a first side 510 and a second side 530. In some examples, the first side 510 may be the left side of the beverage station 100, and the second side 530 may be the right side of the beverage station 100. In some examples, the beverage station may also have an intermediate area 520 positioned between the first side 510 and the second side 530. In other examples, the beverage station 100 may be positioned along a single linear wall portion. The beverage station 100 may include a first area 200 at a level below the countertop 350, a second area 300 at a level of the countertop 350, and a third area 400 at a level above the countertop 350 or at a top level. The first area 200 may include various spaces 250 between the floor and the countertop 350. These floor spaces 250 may be advantageously used to store larger and heavier equipment, such as refrigerators, etc. The countertop 350 may also include openings or slots to accommodate equipment and allow for dispensing from above without reaching below or around the countertop 350. The second area 300 may include various spaces on the countertop 350. These spaces on the countertop 350 may be used to store frequently used and accessible equipment. The third area 400 may include one or more cabinets 450 and / or racks. One or more cabinets 450 or racks may be mounted to the wall at an elevated or raised level. In some examples, one or more cabinets 450 may be refrigerated or temperature controlled. The cabinet 450 may include openings or slots at the lower surface or bottom surface to advantageously allow for dispensing from below the cabinet 450. This may allow a user to more easily approach equipment or ingredients from below the cabinet 450. This may also allow ingredients to be dispensed without requiring the user to lift the container or scoop the ingredients. In other examples, cabinet 450 may include one or more refrigerated or temperature controlled cabinets without dispensing features. For example, the temperature controlled cabinet may be a temperature reduction cabinet configured to receive an ingredient dispensing portion. In some examples, the ingredient dispensing portion may be a milk dispensing portion that can be used to dispense milk. A user may open the temperature controlled cabinet to access the ingredient dispensing portion. A user may pull the milk dispensing portion completely or partially out of the temperature controlled cabinet to subsequently dispense ingredients from the ingredient dispensing portion. In one example, the milk dispensing portion may be pulled forward so that a nozzle may be accessible to dispense the ingredients directly into a container.

[0031] The feature of countertop 350 can be the height measured from the floor. In some examples, the height of countertop 350 from the floor can be in the range of 27 inches to 41 inches, and in some embodiments between 30 inches to 38 inches or between 32 inches to 36 inches. In some examples, the feature of cabinet 450 can be the height measured between the surface of countertop 350 and the lower surface of cabinet 450, and there is an opening or slot passing through the surface of countertop 350 and the lower surface of cabinet 450 to accommodate one or more dispensers extending therethrough. The height of cabinet 450 from countertop 350 can be in the range of 19 inches to 29 inches, and in some embodiments between 21 inches to 26 inches or between 22 inches to 25 inches. In some examples, the feature of cabinet 450 can also be the height measured from the lower surface of cabinet 450 to the upper surface of cabinet 450. The height of cabinet 450 between the upper surface and the lower surface can be in the range of 22 inches to 33 inches, and in some embodiments between 25 inches to 31 inches or between 26 inches to 30 inches. The rack may be characterized by a height measured between the surface of countertop 350 and the lower surface of the rack. In some examples, the height of the rack from countertop 350 may be in the range of 8 inches to 14 inches, and in some embodiments between 9 inches to 12 inches, and in some embodiments between 10.5 inches to 11.5 inches. In some examples, the height of the rack from countertop 350 may be in the range of 19 inches to 29 inches, and in some embodiments between 21 inches to 26 inches or between 22 inches to 25 inches. Countertop 350 may be characterized by a square footage as measured on the surface of countertop 350. In some instances, the square footage of countertop 350 may range from 20 feet to 15 feet. 2 (square feet) to 30ft 2 , and in some embodiments at 18 ft 2 Up to 22ft 2 Between or within 19ft 2 Up to 21ft 2 between.

[0032] Figure 3 An embodiment of a beverage station 100 is shown with equipment and ingredients positioned in various zones. As previously described, the beverage station 100 may include a first zone 200 below a countertop 350, a second zone 300 at the level of the countertop 350, and a third zone 400 above or on top of the countertop 350.

[0033] The first area 200 may include various spaces 250 between the floor and the countertop 350. Figure 3As shown, the first area 200 may include a refrigerator 202 to store ingredients that need to be temperature controlled. The first area 200 may also include a cup and / or lid dispenser 204. The cup and / or lid dispenser 204 may include a series of cavities 206, and the cavities 206 may be filled with various cups and lids of different sizes. The cup and / or lid dispenser 204 may be tilted to allow the user to easily remove the cup and / or lid. The countertop 350 may include a cutout portion around the cup and / or lid dispenser 204, which may allow the user to reach down to remove the cup or lid without having to reach around or below the countertop 350. The first area 200 may also include a nitrogen system, which may include a storage cabinet or unit 208 for nitrogen. In other embodiments, the storage cabinet or unit 208 may alternatively or additionally store other gases or ingredients, such as for carbonation gas or other gases.

[0034] The second area 300 may include various spaces on the countertop 350. The second area 300 may have one or more dispensing sections that can dispense various ingredients, beverages or ingredients. For example, the second area 300 may include a sauce and syrup dispensing section, an espresso dispensing section and a steamed milk dispensing section, a milk dispensing section and an alternative milk dispensing section. In other examples, the second area 300 may include a cup dispensing section, a lid dispensing section or an order dispensing section. The dispensing section may appear in various forms. The dispensing section may be configured to allow the ingredients or beverages contained therein to be directly dispensed from the dispensing section into, for example, a cup. For example, the dispensing section may be a container with a nozzle, a container with a pump, a container with a spoon, a container with a lid and various other configurations. The dispensing section may be configured to allow the ingredients contained therein to be directly dispensed from the dispensing section into, for example, the hands of a user. The second area 300 may include a whipped cream dispensing section or dispenser 302. The whipped cream dispenser 302 may include a nozzle 306 with a handle 304. The second area 300 may also include a plurality of containers 310 with pumps 312 to dispense syrups and other liquid ingredients. The second area 300 may also include a plurality of containers with spoons 314 for ingredients (e.g., powders or toppings). The second area 300 may also include a plurality of containers 340 that can be used to store dry ingredients. The second area 300 may also include one or more mixers 320 that can be used to mix ingredients. The second area 300 may also include a sink 330. The sink 330 may include at least one drain. In some examples, the sink 330 may also include a water supply system connected to a water source. The second area 300 may also include one or more faucets 308 (e.g., for a nitrogen system), which may be connected to a unit 208 for storing one or more gases (e.g., nitrogen). One or more faucets 308 may include a device through which a liquid or gas stream from a pressurized container may be dispensed. One or more faucets 308 may be used to infuse a beverage with one or more gases (e.g., nitrogen, carbonic acid, or other gases). The countertop 350 may include cutouts, such as openings or slots, to allow for connection between the one or more faucets 308 and the unit 208 for storing one or more gases. In one example, the second area may include one or more dry ingredient dispensers 340, one or more mixers 320, one or more syrup dispensers 312, a sink 330, a whipped cream dispenser 302, and a nitrogen brew dispenser 308. The first area 200 or the third area 400 may also include dispensers as described herein.

[0035] The third area 400 may include at least one temperature reduction area. The temperature reduction area may include one or more ingredient dispensing sections 450. Each of the one or more ingredient dispensing sections 450 may directly contain ingredients therein or hold containers for ingredients, such as ingredient bags or containers. Each of the one or more ingredient dispensing sections 450 may dispense ingredients directly from the ingredient dispensing section to a container or cup. The temperature reduction area may include an ingredient dispensing section 450 in the form of a cabinet maintained at a reduced temperature. In some examples, one or more of the cabinets 450 may be temperature controlled. For example, one or more cabinets 450 may be maintained at a refrigerated temperature or a frozen temperature. Each temperature reduction area may include an ingredient dispensing section having an outlet 416, 426 for dispensing beverage ingredients. The outlet may be located above the countertop. The third area 400 may include various cabinets 450 and / or racks that may be mounted to a wall portion in an elevated or raised position. The cabinet 450 may include an ice dispenser cabinet 420. The ice dispenser cabinet may be considered an ice dispensing section. Ice dispensing portion 420 can be a cabinet or container that directly holds ice therein, and is configured to automatically dispense ice from the cabinet or container. In other examples, ice dispensing cabinet 420 can hold an ice dispenser that can be configured to automatically dispense ice. In some examples, the ice dispenser cabinet can also be an ice maker or be connected to an ice maker. Ice dispenser cabinet 420 can have an opening or groove on a lower surface or bottom surface to accommodate a dispensing outlet or funnel 426, thereby allowing ice to be dispensed from below cabinet 420. This can allow a user to more easily approach ice from below cabinet 420. This can also advantageously utilize gravity to help dispense ice from cabinet 420. Ice dispenser cabinet 420 can also include a user interface 422 with a control member (such as a button) to allow a user to select the amount of ice to be dispensed. Ice dispenser cabinet 420 can be configured to accurately quantify and dispense a predetermined amount. In certain embodiments, the temperature of cabinet 420 can be maintained at a freezing temperature between 0°F and 32°F, and in certain embodiments is lower than 32°F.

[0036] One or more ingredient dispensing sections 450 may include one or more liquid dispenser cabinets 410. One or more liquid dispenser cabinets 410 may be considered as liquid dispensing sections or dispensing sections for liquid ingredients or beverages contained therein. Many embodiments described herein relate to dispensing liquids, such as milk or non-dairy liquids. For example, in some embodiments, liquid may be milk, cream, almond milk, soy milk, oat milk, coconut milk, cashew milk, other alternative milks, other plant-based liquids, coffee, tea. Liquid dispenser cabinet 410 may be refrigerated to keep the temperature of dairy ingredients at a safe temperature. In order to distribute edible liquids that are safe for human consumption, liquids may be stored at a safe temperature to prevent the growth of pathogens and to prevent corruption. In certain embodiments, the temperature of cabinet 450 may be maintained at a refrigerated temperature between 30°F and 45°F, and in certain embodiments, maintained at a refrigerated temperature between 33°F and 42°F, and in certain embodiments, maintained at a refrigerated temperature between 30°F and 41°F. In certain embodiments, the temperature may be maintained at no more than 41°F. In some examples, the temperature may be maintained at approximately 0°F. In some examples, the temperature can be maintained to be no more than 0 ° F. In this way, the liquid dispensing section can be considered as a refrigerated, frozen or reduced temperature liquid dispensing section. One or more distribution cabinets 450 can be associated with a cooling system 455 so that the cabinet 450 is maintained at a reduced temperature. In other examples, the distribution cabinet 450 can be unrefrigerated and the liquid is maintained at room temperature. The distribution cabinet 450 can be a liquid distribution section 410. The distribution cabinet 450 can include a liquid distribution section or a dispenser with a container for storing liquid. In some embodiments, a valve or other device can be used to control the distribution of a portion of the distribution cabinet (such as a cutout or outlet of the distribution cabinet) through which the ingredients are distributed. The liquid dispenser cabinet 410 can be configured to accommodate liquid containers, such as liquid tanks, liquid containers or liquid bags. The liquid dispenser cabinet 410 can be configured to directly receive and accommodate liquid therein. The liquid dispenser cabinet 410 and / or the liquid container can have a mechanism that allows the liquid to be distributed inverted, such as an opening or a groove in the lower surface or bottom surface of the cabinet 410. Liquid dispenser cabinet 410 can have opening or groove 414 on lower surface or bottom surface, to accommodate distribution outlet or funnel 416, thereby allow liquid to be distributed from the bottom of cabinet 410. Distribution outlet or funnel 416 can be connected to liquid container or liquid bag, or be connected with the inside of liquid contained therein.Each liquid dispenser cabinet 410 can include outlet 416 for distributing beverage ingredients (such as liquid beverage or ingredients).Outlet 416 can be located above countertop.This can allow user to obtain liquid from the bottom of cabinet 410 more easily.This can also advantageously use gravity to help distribute liquid from cabinet 410.Liquid dispenser cabinet 410 can also include user interface 412 with control member (such as button), to allow user to select the liquid amount to be distributed.Liquid dispenser cabinet 410 can be configured to accurately quantify and dispense predetermined amounts. In one example, first dispensing section 410 can be a milk dispensing section, second dispensing section 410 can be a substitute milk dispensing section, ice dispensing section 420, and third dispensing section 410 can be a sweet cream dispensing section.

[0037] The cabinet 450 may also include one or more cup and / or lid dispenser cabinets 430. The cup and / or lid dispenser cabinet 430 may be considered as a cup and / or lid dispensing unit. The cup and / or lid dispenser cabinet 430 may include a plurality of openings or slots 434 to accommodate various cups and lids of different sizes. A plurality of openings or slots 434 may be positioned through the lower or bottom surface of the cup and / or lid dispenser cabinet. This may allow a user to more easily obtain a cup or lid from below the cabinet 450.

[0038] The third area 400 may also include one or more racks 442, which may mount one or more liquid containers 440 to the wall. The liquid container 440 may be considered as a liquid dispensing portion or a dispensing portion for liquid ingredients or beverages contained therein. The liquid container 440 may be positioned or locked on one or more racks 442. The liquid container 440 may be configured to hold liquid beverages or ingredients, such as tea, juice, water or other liquids. The liquid container 440 may include a nozzle or handle 444, which may allow the user to dispense the liquid into a cup or container without having to lift or tip the container. This may minimize pressure on the user and avoid overflow. In addition, the nozzle or handle 444 may also allow the user to dispense the liquid directly into a cup or container using a single hand. In other examples, other containers for ingredients or equipment may be positioned or locked to the rack 442. The rack 442 and the cabinet 450 may be mounted to the wall or partition of the beverage station 100. The third area 400 may also include a printer 446 that may print orders or receipts.

[0039] As previously described, the beverage station 100 can also be positioned in a corner position, which can allow the beverage station 100 to include two substantially vertical sides, which can increase the surface area available to the user. The beverage station 100 can include a first side 510 and a second side 530. In some examples, the first side 510 can be the left side of the beverage station 100, and the second side 530 can be the right side of the beverage station 100. In some examples, the beverage station can also have an intermediate area 520 positioned between the first side 510 and the second side 530. In the first area 200, the refrigerator 202 can be positioned at the first side or left side 510. In the first area 200, the cup or lid dispenser 204 and the storage cabinet or unit 208 for one or more gases can be positioned at the second side or right side 530. In the second area 300, the whipped cream dispenser 302, a plurality of containers with pumps 312, and a plurality of containers with spoons 314 can be positioned at the first side or left side 510. In the second area 300, a plurality of containers 340 for dry ingredients and one or more faucets 308 may be positioned on the second side or right side 530. In the second area 300, a plurality of containers with pumps 312 may be positioned on the second side or right side 530. In the second area 300, a sink 330 and one or more mixers 320 may be located in a middle area between the first side 510 and the second side 530. In the third area 400, at least one liquid dispensing cabinet 410 may be positioned on the first side or left side 510. In the third area 400, at least one of the liquid dispensing cabinet 410 and the cup or lid dispensing cabinet 430 may be positioned on the second side or right side 530. In the third area 400, an ice dispenser cabinet 420 may be positioned in the middle area 520 between the first side 510 and the second side 530.

[0040] The beverage station 100 can be modular, wherein components placed in each area (such as the first area, the second area, or the third area) and / or side (the first side, the middle area, or the second side) can be rearranged within the area / side or positioned in a different area / side. For example, the whipped cream dispenser 302 can be located in a cabinet 450 in the third area 300. In another example, a container 340 for dry ingredients, a pump container 312 for liquid ingredients, a plurality of containers with scoops 314 can be positioned in the cabinet 450 or mounted to a shelf 442 in the third area 300. In another example, an ice dispenser can be positioned below the countertop 350 in the first area 200. In another example, the whipped cream dispenser 302 can be positioned on the second side 530. In another example, the ice dispenser cabinet can be positioned at the first side 510 or the second side 530. Equipment and ingredients can be rearranged based on user preferences or based on space limitations or requirements.

[0041] The beverage station 100 may additionally or alternatively include other types of equipment, such as an espresso machine, a coffee machine, a cold brew machine, an iced tea machine, a heater, a shaker, a mixer, a whipped cream dispenser, a steam wand, a steamer, or a frother. The beverage station 100 may additionally or alternatively include other types of ingredients, such as pourings, powders, syrups, drizzles, sauces, or other condiments. As described above, each of these components may be positioned in any of the regions 200, 300, 400.

[0042] exist Figures 4 to 7C In the drawings, the same reference numerals are used to denote Figure 3 Components similar to those in FIG. 1 and these components can be described with reference to the descriptions of other figures. Figure 4 Another embodiment of a beverage station with equipment and ingredients located in different areas is shown. Figure 3 The depicted embodiment, beverage station 1100 may include a first area 1200 below a surface or countertop 1350 , a second area 1300 at the level of countertop 1350 , and a third area 1400 above or on top of countertop 1350 .

[0043] Similar to Figure 3 100 beverage stations, such as Figure 4 The beverage station 1100 shown in FIG. 1 can also be positioned in a corner position, which can allow the beverage station 1100 to include two substantially vertical sides, which can increase the surface area available to the user. The beverage station 1100 can include a first side 1510 and a second side 1530. In some examples, the first side 1510 can be a left side of the beverage station 100, and the second side 1530 can be a right side of the beverage station 100. In some examples, the beverage station can also have a middle area 1520 positioned between the first side 1510 and the second side 1530.

[0044] The first area 1200 may include various spaces below the table 1350. Figure 4 As shown, the first area 1200 may include a refrigerator 1202. The first area 1200 may also include a cup and / or lid dispenser 1204. Figure 4As shown, the first area 1200 can include two cup and / or lid dispensers 1204. The first cup and / or lid dispenser 1204 can be located at the first side 1510, and the second cup and / or lid dispenser 1204 can be located at the second side 1530. The cup and / or lid dispenser 1204 can both be located adjacent to the middle portion 1520 of the beverage station 1100. This can advantageously allow the user to easily access the cups and lids when positioned at or near the middle portion 1520. The first area 1200 can also include a nitrogen system, which can include a storage cabinet or unit 1208 for nitrogen. Within the first area 1200, the refrigerator 1202 can be located at the second side or right side 1530. Within the first area 1200, a storage cabinet or unit 1208 for one or more gases can be located at the second side or right side 1530.

[0045] The second area 1300 may include various spaces on the countertop 1350. The second area 1300 may include a whipped cream dispenser 1302. The second area 1300 may also include a plurality of containers 1310 with pumps 1312 to dispense syrups, sauces, and other liquid ingredients. The second area 1300 may also include a plurality of containers with spoons 314 for ingredients such as powders or pourings. The plurality of containers with spoons 314 may also hold liquid ingredients, such as sauces. The second area 1300 may also include a plurality of containers 1340 for storing dry ingredients. The second area 1300 may also include one or more mixers 1320 that may be used to mix ingredients. The second area 1300 may also include a sink 1330. The second area 1300 may also include one or more faucets 1308 (such as for a nitrogen system), which may be connected to a unit for storing one or more gases (such as nitrogen) 1208 located in the first area 1200. The one or more faucets 1308 may include a device by which a flow of liquid or gas from a pressurized container may be dispensed. The unit 1208 for storing one or more gases may be used to infuse a beverage with one or more gases (e.g., nitrogen, carbonation, or other gases). Infused beverages (such as nitrogen cold brew) may be dispensed from the one or more faucets 1308. The countertop 1350 may include a cutout (such as an opening or slot) to allow connection between the one or more faucets 1308 and the unit 1208 for storing one or more gases.

[0046] In the second area 1300, a whipped cream dispenser 1302, a plurality of containers with pumps 1312, a plurality of containers with scoops 1314 can be located on a second side or right side 1530. In the second area 1300, a plurality of containers for dry ingredients 1340 can be located on a first side or left side 1510. One or more faucets 308 can be located on a second side or right side 1530. In the second area 1300, a plurality of containers with pumps 1312 can be located on a second side or right side 1530. In the second area 1300, a sink 1330 and one or more mixers 1320 can be located in a middle area 1520 between the first side 1510 and the second side 1530.

[0047] The third area 1400 may include at least one temperature reduction zone. The temperature reduction zone may include a cabinet or unit or ingredient dispensing section 1450 maintained at a reduced temperature. In some examples, one or more of the ingredient dispensing sections 1450 may be temperature controlled. The ingredient dispensing section 1450 may include an ice dispensing section 1420. The ice dispensing section 1420 may have an opening or groove on a lower or bottom surface to accommodate a dispensing outlet or funnel 1426, thereby allowing ice to be dispensed from below the ice dispensing section 1420. In some embodiments, the temperature of the ice dispensing section 1420 may be maintained at a freezing temperature between 0°F and 32°F, and in some embodiments below 32°F.

[0048] One or more units or ingredient dispensing sections 1450 may include one or more liquid dispensing sections 1410. One or more liquid dispenser cabinets 1410 may be considered as liquid dispensing sections or dispensing sections for liquid ingredients or beverages contained therein. Liquid dispenser cabinets 1410 may have openings or slots 1414 on lower or bottom surfaces to accommodate dispensing outlets or funnels (not shown) to allow liquid to be dispensed from below cabinets 1410. Each liquid dispenser cabinet 1410 may include an outlet for dispensing beverage ingredients such as liquid beverages or ingredients. The outlet may be located above countertops 1350. This may allow users to more easily obtain liquid from below cabinets 1410. This may also advantageously use gravity to help dispense liquid from cabinets 1410. Liquid dispenser cabinets 1410 may also include a user interface 1412 with controls such as buttons to allow users to select the amount of liquid to be dispensed. Liquid dispenser cabinets 1410 may be configured to accurately quantify and dispense a predetermined amount. In one example, the third area 1400 may include an ice dispensing portion 1420, the first ingredient dispensing portion 410 may be a milk dispensing portion, the second ingredient dispensing portion 410 may be a milk alternative dispensing portion, and the third dispensing portion 410 may be a sweet cream dispensing portion.

[0049] The third area 1400 may also include one or more racks 1442, which may mount one or more liquid dispensing sections 1440 to a wall or panel located above the countertop 1350. The liquid dispensing section 1440 may be a liquid container. The liquid dispensing section 1440 may be positioned or locked on one or more racks 1442. The liquid dispensing section 1440 may be configured to accommodate liquid beverages or ingredients, such as tea, juice, water or other liquids. The liquid dispensing section 1440 may each include a nozzle or handle 1444, which may allow a user to dispense liquid into a cup or container without having to lift or pour the container 1440. This may minimize pressure on the user and avoid overflow. In addition, the nozzle or handle 1444 may also allow a user to dispense liquid directly into a cup or container using a single hand. In other examples, other containers for ingredients or equipment may be positioned or locked on the rack 1442. The rack 1442 and the cabinet 1450 may be mounted on a wall or partition of the beverage station 1100. The third area 1400 may also include a printer 1446 that may print an order or receipt.

[0050] In the third area 1400, at least one of the liquid dispensing parts 1410 may be positioned at the second or right side 1530. The liquid dispensing part 1410 may be a liquid dispensing cabinet. In the third area 400, the ice dispensing part 1420 may be positioned in the middle area 1520 between the first side 1510 and the second side 1530. The ice dispensing part 1420 may be an ice dispensing cabinet.

[0051] The beverage station 1100 can be modular, wherein components placed in each area (such as the first area, the second area, or the third area) and / or side (the first side, the middle area, or the second side) can be rearranged within the area / side or positioned in a different area / side. Equipment and ingredients can be rearranged based on user preferences or based on space limitations or requirements.

[0052] The beverage station 1100 may additionally or alternatively include other types of equipment, such as an espresso machine, a coffee machine, a cold brew machine, an ice tea machine, a heater, a shaker, a mixer, a whipped cream dispenser, a steam wand, a steamer, or a bubbler. The beverage station 1100 may additionally or alternatively include other types of ingredients, such as pourings, powders, syrups, pourings, sauces, or other seasonings. The beverage station may include repeated equipment in different or the same areas. As described above, each of these components may be positioned in any one of the areas 200, 300, 400.

[0053] Figure 5 Another embodiment of a beverage station with equipment and ingredients located in different areas is shown. Figure 3 and Figure 4In the depicted embodiment, the beverage station 2100 may include a first area 2200 below a surface or countertop 2350 , a second area 2300 at the level of the countertop 2350 , and a third area 2400 above or on top of the countertop 2350 .

[0054] like Figure 5 As shown, the beverage station 2100 can be linear or positioned on a side against a wall. Figure 3 and Figure 4 In the alternative having two sides perpendicular to each other, Figure 5 The beverage station 2100 in the embodiment of the present invention may include a single side or two sides parallel to each other. The first area 2200 may include a refrigerator 2202, one or more cup and / or lid distribution parts or distributors 2204, and a unit 2208 for storing one or more gases. The second area 2300 may include a dry distribution part 1340, such as a plurality of containers that can be used to store dry ingredients. The second area 2300 may also include a liquid distribution part 2310, such as a plurality of containers with pumps that can be used to distribute liquids (such as syrups and sauces). The second area 2300 may also include a sink 2330, one or more mixers 2320 and a whipping cream distribution part or distributor 2430. The second area 2300 may also include one or more faucets 2308 to distribute the infusion liquid. One or more faucets 2308 may be connected to the unit 2208 for storing one or more gases. The third area 2400 may include at least one temperature reduction area. The third area 2400 may include one or more liquid dispensing sections 2440, which may be containers that can be positioned or locked on a shelf mounted on the wall. The third area 2400 may also include units 2450. These units 2450 may include ingredient dispensing sections 2410. The ingredient dispensing section 2410 may include a series of cabinets or storage units. One or more units 2450 may be refrigerated or equipped to maintain a reduced temperature. The third area 2400 may include an ice dispensing section or dispenser 2420, such as an ice dispenser cabinet. The ice dispensing section 2420 may be an ice maker or connected to an ice maker. The third area 2400 may also include one or more liquid dispenser cabinets 2410. The third area 2400 may also include a printer 2446 that can print orders or receipts.

[0055] Fig. 6A The upper counter support system is shown in a first position. Figure 6B Shows Fig. 6A The upper counter support system is in the second position. Figure 6C Shows Figure 6B A close-up of the upper counter support system. Fig. 6A and Figure 6BAs shown, the upper counter support 3460 can support or hold the unit 3450. The unit 3450 can be a cabinet. In some configurations, the unit 3450 can be a liquid dispensing portion or dispenser, a cup and / or lid dispensing portion or dispenser, an ice dispensing portion or dispenser, or other types of dispensers. Each dispensing portion can be a cabinet. The upper counter support 3460 can be mounted or attached to a wall or partition (not shown). The upper counter support 3460 can be used on any one or more units, such as the cabinet in the beverage station described herein. In particular, the upper counter support 3460 can be used to mount one or more units (such as a cabinet) in a third area located on top of or above the countertop in the beverage station.

[0056] The above counter support system 3640 may mount the unit 3450 and allow the cabinet 3450 to slide forward and backward in a horizontal plane. The above counter support system 3640 may allow a user to move the unit 3450 toward or away from a wall or shelf. The above counter support 3460 may allow a user to move the unit 3450 in a forward or rearward direction with minimal effort required by the user.

[0057] The over counter support 3640 may include a captive slide. The over counter support 3640 may include two rails 3464 that are substantially parallel to each other. In some embodiments, more than two rails may be used. The over counter support system 3640 may also include front and rear stops to prevent the unit 3450 from sliding off the rear or front of the rails 3464. The over counter support system 3640 may include a back panel or wall mounting bracket 3462 connected to or integral with the end of each rail 3464. The back panel 3462 may be attached to a wall or partition to mount the over counter support system 3640. The over counter support 3640 may also include a slide 3468 connected to each rail 3464. In some embodiments, more than two slides may be used. Each slide 3468 may be connected or attached to an inner surface of each rail 3464. Each slide 3468 may be attached to a corresponding plate 3466 using a nut. Slide 3468 and plate 3466 may together form a structure configured to receive and secure rail 3464. Figure 6CAs shown, the slide 3468 can have an edge or lip 3472 extending outward from the upper surface of the slide 3468. The edge or lip 3472 can receive the top surface of the guide rail 3464. The edge or lip 3472 can be bent to further secure the guide rail 3464 and prevent the guide rail 3464 from separating from the slide 3468, such as separating in a lateral or vertical direction. Similarly, the plate 3466 attached to the slide 3468 can include an edge or lip 3470 extending outward and configured to receive the bottom surface of the guide rail 3464. The edge 3470 can be further bent to further secure the guide rail 3464 and prevent the guide rail 3464 from separating from the slide 3468, such as separating in a lateral or vertical direction. These components using the upper counter support system 3640 are advantageously easily cleanable and easily removable, making the components simple and easy to separate without the use of additional tools.

[0058] With the above configuration, the slider 3468 can remain securely attached to the guide rail 3464 and also be configured to slide or move horizontally relative to the guide rail 3464. In other words, the slider 3468 is able to move along the length of the guide rail 3464 to which it is connected.

[0059] The front end of the guide rail 3464 may include a front stopper in the form of an extension or protrusion 3474. The extension or protrusion 3474 may extend in a downward direction. In this way, the protrusion 3474 may be used as a stopper to prevent the plate 3466 from sliding off the front of the guide rail 3464. Since the plate 3466 is attached to the slide 3468, the slide 3468 is also prevented from sliding off the guide rail 3464. In this way, the front stopper 3474 may prevent the cabinet 3450 from sliding off the front of the guide rail 3464. Similarly, the rear end of the guide rail 3464 on the opposite end may include a rear stopper in the form of an extension or protrusion. The back plate 3462 may also or alternatively be used as a rear stopper to prevent the cabinet 3450 from sliding off the rear end of the guide rail 3464.

[0060] Slide 3468 can be attached or fixed to the bottom surface of cabinet 3450. Two slides 3468 can be attached to opposite ends of the bottom surface of cabinet 3450, such as the lateral edges of the bottom surface of cabinet 3450. This can advantageously expose most of the bottom surface of cabinet 3450 and make it easy to access for cleaning. In other embodiments, slide 3468 can be attached to the side or upper surface of cabinet 3450. In this way, when slide 3468 is connected, cabinet 3450 can slide or move forward and backward when the attached slide 3468 moves forward and backward relative to guide rail 3468. Cabinet 3450 can therefore move toward and away from the wall or partition to which cabinet 3450 is installed. This advantageously allows the bottom surface of cabinet 3450 to be easily cleaned when cabinet 3450 slides forward. In particular, cabinet 3450 can slide forward to clean the bottom and sides of cabinet 3450, which would otherwise be blocked or difficult to access. This advantageously allows the cabinets 3450 to be positioned closer together, because there is no need to maintain the separation between the cabinets 3450 to allow cleaning. The cabinet 3450 slides forward away from the wall and slides backward toward the wall, which can also advantageously improve the operating ergonomics in addition to improving the cleaning ergonomics. The cabinet 3450 can slide forward and backward to refill and empty the ingredients contained therein. For example, the cabinet 3450 can be pulled forward to remove the liquid of the empty bag from the cabinet and replace it with the liquid of the full bag. The sliding operation can also be used for maintenance, repair or repair of the cabinet 3450. The use of the slide 3468 can allow the cabinet 3450 to move along the planar support surface. The resistance of the slide 3468 can be used to keep the cabinet 3450 in place during operation (such as cleaning, distribution, replenishment) or during maintenance. The use of the slide 3468 can advantageously use friction, which can keep the cabinet 3450 in place during various operating modes. In this way, the cabinet 3450 can be kept in place without interfering with the user's activities on the cabinet 3450. In other embodiments, the system may include a retaining force (such as a lock or a pawl) to hold the cabinet 3450 in place during various operating modes. In some examples, the use of a slide 3468 may advantageously eliminate the need for rollers. In some embodiments, rollers may be used instead of or in addition to slides.

[0061] Fig. 7A An ice dispenser unit with a drip tray is shown. Figure 7B Shows Fig. 7A Bottom perspective view of the drip tray. Figure 7C Shows Figure 7B A top perspective view of the drip tray. Fig. 7AAs shown, the beverage station can also include a drip tray system 4460 located below the dispensing point of the unit 4450. As described herein, the unit 4450 can be a liquid dispensing portion or dispenser, a cup and / or lid dispensing portion or dispenser, an ice dispensing portion or dispenser, or other types of dispensers or dispensing portions. Each dispensing portion or dispenser can be a cabinet as described herein. The drip tray system 4460 can include an outer frame 4462 configured to be mounted to the bottom surface ... Figure 7C As shown, the outer frame 4462 can have an opening 4472 through a top surface of the outer frame 4462. The outer frame 4462 can partially surround or contain a drip tray 4464. The drip tray 4464 can be retractable so that the drip tray 4464 can be configured to slide relative to the outer frame 4462. The drip tray 4464 can be retractable or movable so that the drip tray 4464 can be moved between a first position and a second position. In the first position, the drip tray 4464 can be positioned below the dispensing point of the unit 4450. In the second position, the drip tray 4464 can be moved away from the dispensing point of the unit 4450.

[0062] In some examples, the drip tray 4464 can be spring loaded so that the drip tray 4464 is held or biased in the first position until a force is applied. When a force is applied, the drip tray 4464 can be moved to the second position. In some examples, the user can push the drip tray 4464 backward to apply a force. This is convenient for the user. In other examples, the drip tray 4464 can move in other directions, such as being pushed sideways to one side of the lateral direction or being pulled forward. The drip tray 4464 can be moved by various objects, such as a cup, a container, or a user's hand. In some examples, the drip tray 4464 can also be moved by an automated system in response to a user command or a system command. The force applied with a cup or container can advantageously allow the cup or container to be subsequently positioned below the dispensing point to receive the ingredients dispensed from the cabinet 4450. When the drip tray 4464 is pushed backward with the cup or container, the cup or container can be positioned below the dispensing point of the cabinet while the drip tray 4464 is held in the second position. This allows the container to be filled with liquid dispensed from the dispensing portion at the dispensing point.

[0063] The drip tray 4464 can communicate with the controller or with the unit to send a signal that the container is in place under the dispensing point of the unit 4450. The drip tray 4464 can include a sensor that prevents the unit in the cabinet 4450 from dispensing when the dispensing point is covered by the drip tray 4464. For example, the integrated sensor can be a magnetic sensor housed in the drip tray 4464. When the drip tray 4464 is pushed backward, the magnetic sensor located behind the drip tray 4464 can be detected by a magnet, which can send a signal that the drip tray 4464 is in the second position, thereby indicating that the drip tray 4464 has been removed from the dispensing point. In other embodiments, other types of sensors can be used to determine the position of the drip tray 4464. When the cup or container is removed and no force is applied to the drip tray 4464, a spring-loaded mechanism can return the drip tray 4464 to the first position below the dispensing point of the unit 4450. In this way, any liquid that leaks or drips from the dispensing point of the unit 4450 can fall into the drip tray 4464 through the opening 4472 of the outer frame 4462. The front surface 4468 of the drip tray 4464 can be curved. This can allow the rounded outer surface of a cup or container to fit against the front surface 4468 of the drip tray 4464. This makes it easier for the user to push the cup onto the front surface 4468 of the drip tray 4464 for dispensing and to hold the drip tray 4464 in the second position during dispensing. The drip tray 4464 can also be removed from the outer frame 4462, such as by the user pulling the drip tray 4464 forward and pulling it out of the outer frame 4462. This allows the drip tray 4464 to be emptied, such as into a nearby sink.

[0064] Specific terms

[0065] The term "beverage" as used herein has its ordinary and customary meaning and includes any edible liquid or substantially liquid substance or product having flowability, etc. (e.g., juice, coffee drinks, tea, milk, beer, wine, cocktails, liqueurs, spirits, cider, soft drinks, flavored waters, energy drinks, soups, broths, combinations thereof, etc.).

[0066] Unless otherwise specifically stated or understood within the context of use, conditional language such as "can," "might," "may," or "may" is generally intended to convey that certain embodiments include and other embodiments do not include certain features, elements, and / or steps. Thus, such conditional language is generally not intended to imply that features, elements, and / or steps are in any way required for one or more embodiments, nor is it intended to imply that one or more embodiments must include logic for deciding whether to include or perform such features, elements, or steps in any particular embodiment, with or without user input or prompting.

[0067] Unless specifically stated otherwise or understood otherwise within the context of use, linking language such as the phrase "at least one of X, Y, and Z" is generally used to convey that an item, term, etc. can be X, Y, or Z. Thus, such linking language is generally not intended to imply that certain embodiments require the presence of at least one of X, at least one of Y, and at least one of Z.

[0068] Unless expressly stated otherwise, articles such as "a" or "an" should generally be interpreted as including one or more of the described items. Thus, phrases such as "a device configured to..." are intended to include one or more of the recited devices. Such one or more recited devices may also be collectively configured to perform the stated statements. For example, "a processor configured to perform statements A, B, and C" may include a first processor configured to perform statement A in cooperation with a second processor configured to perform statements B and C.

[0069] The terms "include", "comprising", "having", etc. are synonymous and are used inclusively in an open manner and do not exclude other elements, features, behaviors, operations, etc. Similarly, the terms "some", "certain", etc. are synonymous and are used in an open manner. In addition, the term "or" is used in an inclusive sense (not exclusive), so when used to connect a list of elements, for example, the term "or" means one, some, or all of the elements in the list.

[0070] As used herein, the terms "approximately", "about" and "substantially" refer to an amount close to the amount that still performs the desired function or achieves the desired result. For example, in some embodiments, as the context may dictate, the terms "approximately", "about" and "substantially" may refer to an amount within 10% of the amount that is less than or equal to the amount. The numbers preceding terms such as "about" or "approximately" include the numbers recited and should be interpreted based on the specific circumstances (e.g., as accurately as possible in this case). For example, "about 1 gram" includes "1 gram". In the embodiments described in the present application, the terms "about" or "approximately" preceding the value or range in the specification or claims may be omitted, so that the present application specifically includes such embodiments: in this embodiment, the terms "about" or "approximately" of the recited value or range are omitted from the value or range, so that these values ​​or ranges can be protected without the terms "about" or "approximately" preceding the disclosed range. The term "roughly" used herein refers to a value that mainly includes or tends to a value, amount or feature of a specific value, amount or feature. As an example, in some embodiments, depending on the context, the term "substantially parallel" may mean less than or equal to 20 degrees from a completely parallel state, and / or the term "substantially perpendicular" may mean less than or equal to 20 degrees from a completely perpendicular state.

[0071] In general, the language of the claims should be interpreted broadly based on the language used in the claims. The claim language is not limited to the non-exclusive embodiments and examples shown and described in the disclosure or discussed during prosecution of the application.

[0072] The following exemplary embodiments identify some possible permutations of the combination of features disclosed herein, but other permutations of the combination of features are possible.

[0073] summary

[0074] Although certain aspects, advantages and features are described herein, any particular embodiment does not necessarily include or realize any or all of these aspects, advantages or features. For example, some embodiments may not realize the advantages described herein, but may realize other advantages. Any structure, feature or step in any embodiment may be omitted, replaced or supplemented by any structure, feature or step in other embodiments. The present disclosure contemplates all combinations of features from various disclosed embodiments. No feature, structure or step is essential. In addition, although the present disclosure describes certain embodiments and examples of beverage systems and methods, many aspects in the above-mentioned systems and methods may be combined and / or modified in different ways to form further embodiments or acceptable examples. All these modifications and changes are intended to be included within the scope of the present disclosure.

[0075] In addition, although there may be some embodiments within the scope of the present disclosure that are not explicitly described above or elsewhere herein, the present disclosure contemplates and includes all embodiments within the scope shown and described in the present disclosure. In addition, the present disclosure contemplates and includes embodiments comprising any combination of any structure, material, step or other feature disclosed anywhere herein with any other structure, material, step or other feature disclosed anywhere herein.

[0076] In addition, certain features described in the present disclosure in the context of separate embodiments may also be implemented in combination in a single embodiment. Conversely, various features described in the context of a single embodiment may also be implemented in multiple embodiments individually or in any suitable sub-combination. In addition, although features may be described above as functioning in certain combinations, one or more features from a claimed combination may be removed from the combination in some cases, and the combination may be claimed as a sub-combination or a variation of a sub-combination.

[0077] For purposes of the present disclosure, certain aspects, advantages, and novel features are described herein. Not all of these advantages may be achieved according to any particular embodiment. Thus, for example, one skilled in the art will recognize that the present disclosure may be embodied or performed in a manner that achieves one advantage or a group of advantages as taught herein without necessarily achieving other advantages as taught or suggested herein.

[0078] Some embodiments have been described in conjunction with the accompanying drawings. The drawings are drawn to scale, but such scale should not be construed as limiting. Distances, angles, etc. are merely illustrative and do not necessarily have an exact relationship to the actual size and layout of the device shown. Components may be added, removed, and / or rearranged. In addition, any specific features, aspects, methods, properties, characteristics, qualities, attributes, elements, etc. disclosed herein in connection with the various embodiments may be used in all other embodiments set forth herein. In addition, any method described herein may be practiced using any device suitable for performing the steps.

[0079] In addition, although components and operations may be depicted in the drawings or described in a specific arrangement or order in the specification, to achieve the desired results, such components and operations do not need to be arranged and performed in the specific arrangement and order shown, nor do they need to be arranged and performed in a sequential order, nor do they need to include all components and operations. Other components and operations that are not depicted or described may be incorporated into the embodiments and examples. For example, one or more additional operations may be performed before, after, simultaneously, or between any of the operations. In addition, in other embodiments, operations may be rearranged or reordered. In addition, the separation of various system components in the above-described embodiments should not be understood as requiring such separation in all embodiments, and it should be understood that the components and systems described may generally be integrated together in a single product or packaged into multiple products.

[0080] In summary, various illustrative embodiments and examples of beverage dispensing systems and methods have been disclosed. Although the systems and methods have been disclosed in the context of these embodiments and examples, the disclosure extends beyond the specifically disclosed embodiments to other alternative embodiments and / or other uses of the embodiments, and to certain variations and equivalents thereof. The disclosure expressly contemplates that the various features and aspects of the disclosed embodiments may be combined or substituted with one another. Therefore, the scope of the disclosure should not be limited by the specifically disclosed embodiments described above, but should only be determined by a reasonable reading of the full scope of the appended claims and their equivalents.

Claims

1. A beverage station, comprising: a first area, the first area being located below the table top; a second region, said second region being located at the level of the table, and A third region, the third region is located at the top level, the third region includes at least one temperature reduction region.

2. The beverage station according to claim 1, wherein: The at least one reduced temperature region includes at least one refrigeration distribution portion including an opening through a bottom surface thereof, the opening being configured to allow dispensing of ingredients from below the at least one refrigeration distribution portion.

3. The beverage station according to claim 2, wherein: The at least one refrigeration distribution portion is mounted to a wall or a partition in the third area using an above counter support, the above counter support including at least two slides to allow the at least one refrigeration distribution portion to move away from or towards the wall or the partition.

4. The beverage station according to claim 3, wherein: The at least two slides are attached to a bottom surface of the at least one refrigeration distribution portion.

5. The beverage station according to any one of claims 2 to 4, further comprising a retractable drip tray configured to move between a first position positioned below the opening of the at least one refrigeration distribution portion and a second position away from the opening of the at least one refrigeration distribution portion.

6. The beverage station of claim 5, wherein: The retractable drip tray is spring loaded.

7. A beverage station according to claim 5 or 6, wherein: The retractable drip tray includes a curved front surface.

8. A beverage station according to any one of claims 5 to 7, wherein The retractable drip tray is configured to move rearwardly or forwardly when moving between the first position and the second position.

9. A beverage station according to any one of the preceding claims, wherein: The first region also includes a cup or lid dispensing portion.

10. A beverage station according to any one of the preceding claims, wherein: The first area also includes a cabinet for storing one or more gases.

11. The beverage station of claim 10, further comprising one or more faucets connected to the cabinet for storing one or more gases.

12. A beverage station according to any one of the preceding claims, wherein: The second area includes the countertop and the sink.

13. A beverage station according to any one of the preceding claims, wherein: The second area also includes a whipped cream dispensing portion positioned on the countertop.

14. A beverage station according to any one of the preceding claims, wherein: The second area also includes at least one mixer positioned on the deck.

15. A beverage station according to any one of the preceding claims, wherein: The second area further includes one or more ingredient dispensing portions including one or more containers having a pump or a scoop, wherein the one or more ingredient dispensing portions are positioned on the countertop.

16. A beverage station according to any one of the preceding claims, wherein: The second area further includes one or more dry ingredient dispensing sections including one or more containers for storing dry ingredients, wherein the one or more dry ingredient dispensing sections are positioned on the countertop.

17. A beverage station according to any one of the preceding claims, wherein: The third area further includes an ice dispensing portion, wherein the ice dispensing portion is an ice dispenser cabinet.

18. A beverage station according to any one of the preceding claims, wherein The third area further includes a cup or lid dispensing portion, wherein the cup or lid dispensing portion is a cup or lid dispenser cabinet.

19. A beverage station according to any one of the preceding claims, wherein: The third region also includes one or more racks.

20. The beverage station of claim 19, wherein: The third region further includes a plurality of liquid dispensing portions, wherein the plurality of liquid dispensing portions include containers configured to dispense liquids, wherein the plurality of liquid dispensing portions are positioned on the one or more racks.

21. The beverage station of claim 20, wherein: The plurality of liquid containers are locked to the one or more racks.

22. A beverage station according to any preceding claim, wherein: The temperature-reduced area includes a refrigerated area or a frozen area.

23. A beverage station according to any one of the preceding claims, wherein: The at least one reduced temperature zone includes an outlet for dispensing beverage ingredients, wherein the outlet is positioned above the countertop.

24. A beverage station according to any one of the preceding claims, wherein: The third area includes a plurality of juice or tea dispensing sections, an ice dispensing section, a printer, a milk dispensing section and an alternative milk dispensing section, and a sweet cream dispensing section.

25. A beverage station according to any one of the preceding claims, wherein The second area includes one or more dry ingredient dispensing sections, one or more mixers, one or more syrup dispensing sections, a water tank, a whipped cream dispensing section, and a nitrogen brew dispensing section.

26. A beverage station according to any one of claims 1 to 23, wherein The third area includes a plurality of juice or tea dispensing sections, an ice dispensing section, a printer, a milk dispensing section, and an alternative milk dispensing section.

27. A beverage station as claimed in any one of claims 1 to 23 or claim 26, wherein: The second area includes a plurality of dry ingredient dispensing sections, one or more mixers, one or more syrup dispensing sections, a water tank, one or more sauce dispensing sections, a whipped cream dispensing section, and a nitrogen brew dispensing section.

28. A beverage station according to any one of claims 1 to 23, wherein The third area includes a milk dispensing section, a plurality of alternative milk dispensing sections, an ice dispensing section, and a printer.

29. A beverage station as claimed in any one of claims 1 to 23 or claim 28, wherein The second area includes a plurality of dry ingredient dispensing sections, one or more mixers, one or more syrup dispensing sections, a water tank, one or more sauce dispensing sections, a whipped cream dispensing section, and a nitrogen brew dispensing section.

30. A method of forming a beverage comprising a hot ingredient or a cold ingredient, the method comprising: At least one cold ingredient is dispensed into the container from a top position.

31. The method according to claim 30, wherein: The at least one cold ingredient is dispensed from a region of reduced temperature.

32. The method according to claim 31, wherein: The temperature reduction area includes an ice dispensing section, a milk dispensing section, a milk alternative dispensing section, a tea dispensing section or a juice dispensing section.

33. The method according to claim 31, wherein: The cold ingredients are added to the container only from the top location.

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