Hot beverage preparation machine and method of operation thereof

Abstract

A machine for preparing a hot beverage comprising a shell comprising a rest surface placed above the shell, the machine comprising an arm provided with a dispensing nozzle, the machine comprising a percolation chamber for inserting a dispenser casing containing a dose of beverage preparation, the chamber being formed by the reciprocal joining of a reciprocally separated cup and a counter-cup in which the counter-cup is placed on a hinged counter-plate.

Description

[0001] DESCRIPTION

[0002] HOT BEVERAGE PREPARATION MACHINE AND METHOD OF OPERATION THEREOF

[0003] Technical Field

[0004] The present invention relates to a machine for preparing hot beverages by means of portioned, ready-to-use doses, according to the features of the pre-characterizing part of claim 1 and a method of operating the machine according to sub-claim 13.

[0005] Prior art

[0006] In the field of manufacturing machines for preparing beverages, such as for example coffee, tea or other types of hot beverages, solutions are known in which the machine comprises a slot for inserting portioned, ready-to-use doses by means of which the preparation of the beverage takes place by means of pressurized hot water which is passed through the portioned dose with the result that the beverage is dispensed towards a container by means of a nozzle.

[0007] Portioned doses can be supplied to the machine according to different systems such as capsules or pods. Both portioning systems include a casing which contains the portioned dose. For example, in the case of a coffee portion, the casing can contain an amount usually corresponding to about 7 grams of coffee powder.

[0008] The pod casing is made of filter paper, usually round and flattened in shape. The best known and most commonly used type of pod is the one corresponding to the ESE standard, which provides for different pod diameters, of which the most popular is the format with a pod diameter of 44 mm.

[0009] The capsule casing is made of different materials of various kinds; mainly plastic and aluminium.

[0010] Hot beverage machines perform the extraction of flavors from the portioned dose, e.g. coffee or tea powder, by means of a forced percolation process. In this process, water, heated to a temperature between 90 and 100°C, is made to flow at an operating pressure typically between 9 and 15 bar through the portioned dose into an extraction chamber, thereby extracting the beverage. Typically, equipment for preparing hot beverages comprises a pump that transfers water from a reservoir into a heating chamber, in which it is heated to a temperature between 90 and 100°C.

[0011] Once heated to the desired temperature, the water is conveyed into the extraction chamber into which the portioned dose has previously been placed in order to extract the flavors. The hot beverage produced in this way is finally dispensed into a container through a dispensing nozzle.

[0012] Generally, the extraction chamber is defined by two portions designed to, alternately, couple or separate from each other to, respectively, contain or introduce / remove the pod or capsule containing the portioned dose for the preparation of the beverage. During the extraction process, the water pressure in the extraction chamber is maintained by the pump at the operating pressure, typically between 9 and 15 bar. The pressure at which the extraction process takes place is an important parameter in the preparation of the hot beverage and, for example, determines the time required to extract the aromas, but above all the quality of the hot beverage, i.e. its organoleptic properties. Generally, the use of high operating pressures results in hot beverages of higher quality.

[0013] Furthermore, during the entire extraction process, it is necessary to keep the operating pressure constant in order to guarantee the consistency of the extraction process and, consequently, to obtain a hot beverage with homogenous organoleptic qualities during the entire extraction process, which, for example for an espresso coffee, lasts long enough to allow the delivery of a quantity of hot beverage corresponding to approximately 25-30 ml.

[0014] In both professional and household settings, coffee or tea powder is placed in the extraction chamber directly in powder form or in the form of pre-packaged portions, such as pods or capsules, and hot beverage preparation equipment provides means of closing, or coupling, the portions of the extraction chamber to maintain a constant operating pressure, generated by the pump in the extraction chamber, for proper extraction of the aromas by means of the forced percolation process.

[0015] These closure means typically involve a mechanical type of clamping obtained by transmitting a force from an operating lever to an arrangement of one or more shafts and cranks, which make up a clamping organ, designed to ensure that the portions of the extraction chamber are sealed with a closing force such that the operating pressure in the extraction chamber remains constant during the extraction phase of the hot beverage.

[0016] Closure generally takes place by means of a vertical, or rotating, movement of the operating lever and must be performed by the user with a certain amount of force, as a result it is difficult and / or uncomfortable and / or unsafe.

[0017] The patent application EN 2018 0000 4242 describes an apparatus for preparing hot beverages comprising a casing, a reservoir of extraction fluid, a first pumping means for pumping extraction fluid from the reservoir to a heating means, and an extraction group in fluid communication with the heating means and a dispensing element, wherein the extraction group comprises a first portion and a second portion capable of cooperating with each other to form an extraction chamber capable of retaining a dose of extractable substances by means of said extraction fluid, and wherein the first portion and the second portion are movable relative to each other along a rectilinear direction from an open position to a closed position and vice versa.

[0018] The patent application JP 4 906865 describes a system for heating a liquid comprising a main body and an additional element between which there is a liquid circulation channel, wherein the liquid circulation channel has a cross section defined by a depth of the main body and the additional element, wherein one end of the liquid circulation channel forms an inlet which is connected to a liquid tank and one end of the liquid circulation channel forms an outlet for discharging the heated liquid above 60 °C. and below the boiling point, the additional element comprising a heater device having a heating resistor arranged to heat the liquid moving in the liquid circulation channel. The supplementary element and circulation channel reduce heat loss as heat is accumulated concentrically towards the inside of the additional element. There are helical protrusions that are shaped to move closer together near the position of the minimum cross-sectional area to increase the mechanical strength of the spiral structure. The helix is stronger in the hot region than in the cold region.

[0019] Problems of the anterior art

[0020] The described locking system involves the application of a high torque which, repeated several times, causes rapid wear of the contact surfaces of the clamping elements. In fact, the materials used are generally a combination of metal and / or plastic materials to ensure at the same time structural rigidity, lightness and compactness of the equipment for preparing hot beverages.

[0021] The wear of one or more components of the clamping organ can affect the accuracy of the handling and coupling of the portions of the extraction chamber, adversely affecting the maintenance of operating pressures during the extraction process and, consequently, the quality of the hot beverage produced.

[0022] Therefore, as a result of the wear of these components that make up the clamping organ, it is necessary to replace or adjust them, when possible, or alternatively to replace the hot beverage equipment.

[0023] Mechanical solutions have the advantage of having relatively low production costs but, in order to be used with little effort by the user, they require an increase in mechanical complexity that is not suitable for an appliance designed for preferably domestic or professional use.

[0024] A further problem that occurs in existing machines concerns the fact that once the dispensing of the prepared beverage is complete, there is a drip of prepared beverage residue through the dispensing nozzle.

[0025] Aim of the invention

[0026] The object of the present invention is to provide a machine for preparing hot beverages by means of portioned doses which is equipped with an extraction chamber closure system which requires no effort by the user.

[0027] Concept of the invention

[0028] The aim is achieved with the features of the main claim. The sub-claims represent advantageous solutions.

[0029] Advantageous effects of the invention

[0030] The solution in accordance with the present invention, through the considerable creative contribution whose effect constitutes an immediate and not irrelevant technical progress, has several advantages.

[0031] The machine for preparing hot beverages according to the present invention is advantageously free of operating levers.

[0032] Furthermore, the machine for preparing hot beverages according to the present invention provides a closing system of the extraction chamber which ensures easy access to the extraction chamber for inserting / removing the portioned doses.

[0033] Advantageously, the machine for preparing hot beverages according to the present invention provides a closing system of the extraction chamber by means of a limited number of movements of the elements making up the closing system resulting, consequently, simple and with small movements of the elements themselves resulting, consequently, fast, with further benefits from the point of view of reliability.

[0034] Advantageously, the hot beverage preparation machine according to the present invention is economical and requires little maintenance.

[0035] Further, the hot beverage preparation machine according to the present invention is easy to assemble and can be produced with plant, machinery and equipment typical in the industry.

[0036] Advantageously, a method of operation of the hot beverage preparation machine is also provided which allows the beverage to be dispensed without dripping from the dispensing nozzle once dispensing is complete.

[0037] Description of the drawings

[0038] An embodiment is described below with reference to the accompanying drawings to be considered as a non-limiting example of the present invention in which:

[0039] Fig. 1 represents a perspective view of the inventive hot beverage preparation machine.

[0040] Fig. 2 schematically represents a side view of the machine of Fig. 1 .

[0041] Fig. 3 represents a detail of the machine of Fig. 1 in a condition with extended dispensing arm.

[0042] Fig. 4 represents a detail of Fig. 3 in a condition with the dispensing arm retracted.

[0043] Fig. 5, Fig. 6 illustrate how the inventive hot beverage machine is loaded. Fig. 7 represents a block diagram of the inventive hot beverage preparation machine.

[0044] Fig. 8, Fig. 9, Fig. 10 represent the different stages of beverage preparation using the inventive hot beverage preparation machine.

[0045] Fig.11 represent an assembled view of the extraction group of the inventive hot beverage machine.

[0046] Fig.12, Fig. 13 represent an exploded view of the extraction assembly of Fig. 11 .

[0047] Fig.14, Fig. 15 represent perspective views of a part of the inventive hot beverage machine.

[0048] Fig.16, Fig. 17 represent side views of a part of the inventive hot beverage machine illustrating the movement of the internal piston.

[0049] Fig. 18 schematically represents the water heating spiral of the inventive hot beverage machine.

[0050] Description of the invention

[0051] The machine (1) for the preparation of hot beverages comprises (Fig. 1 , Fig. 2) a body (2) which, for example, may have a quadrangular conformation, which contains in its internal compartment (27) all the components required for the operation of the machine (1) itself. A control interface (40), e.g. comprising buttons, indicators, LEDs and a possible display, allows control of the operation of the machine (1 ) and also diagnostics and the generation of alarm signals such as lack of water or faults, etc. Preferably, the control interface (40) is arranged on a rest surface (8) arranged above the machine (1 ) with respect to the direction of gravity. In fact, the shell (2) comprises a rest surface (8) arranged above with respect to the direction of gravity wherein the rest surface (8) is suitable for positioning (Fig. 2) a receptacle (9) such as a coffee cup, tea cup, glass or other type of receptacle.

[0052] The machine (1) comprises (Fig. 1 , Fig. 2, Fig. 3, Fig. 4) an arm (4) having a "L" shape which is provided with a counter-plate (45) at a first end (36). The counter-plate (45) is fixed at the rest surface (8) by means of a hinge (44) which is coupled with corresponding fixing means (32) which (Fig. 5) are arranged on a plate (31), which protrudes with respect to the internal compartment (27) of the shell (2) of the machine (1 ). A second end (37) of the "L" shape runs essentially parallel with respect to the rest surface (8) in such a way that a nozzle (3) for dispensing the hot beverage prepared by the machine (1 ) is positioned spaced apart with respect to the first end (36) to allow the positioning of the receptacle (9) on the rest surface (8) below the second end (37) without interference with the first end (36). The nozzle (3) is arranged on the second end (37) in such a way that it is oriented towards the rest surface (8) to dispense the beverage from the top downwards in the direction of gravity towards the receptacle (9) positioned on the rest surface (8).

[0053] Advantageously, the arm (4) is composed (Fig. 1 , Fig. 2, Fig. 3, Fig. 4) of a first portion (5) and a second portion (6) in which the second portion (6) is movable with respect to the first portion (5) according to a movement direction (7) for approaching or moving away from the nozzle (3) with respect to the rest surface (8). This solution is advantageous because, as will be explained later in this description, the machine (1) is not equipped with systems for recovering residual dispensed beverage that may drip from the nozzle (3) after dispensing. In fact, in the machines of the prior art, usually, the cup rest surface comprises slots for the outflow towards a waste collector of dispensed beverage residues that may drip from the nozzle (3). On the other hand, in the machine (1) made according to the present invention, arrangements are provided to prevent residual dripping of dispensed beverage at the end of the dispensing process. The arm solution (4) comprising a second portion (6) movable by moving the nozzle (3) closer to or away from the rest surface (8) allows the height of the nozzle (3) to be adjusted with respect to the height of the receptacle (9) within which the dispensing is performed. Thus, by moving the second portion so that the nozzle (3) is moved away from the rest surface (8), it is possible to position larger receptacles (9), such as a cup, by adjusting the position of the nozzle (3) so that no splashes of beverage come out of the receptacle during dispensing. Correspondingly, if the receptacle (9) is a coffee cup, thus having a lower height than the height of a cup, it is possible to adjust the position of the nozzle (3) in such a way that it is positioned in close proximity to the cup, avoiding splashes of beverage coming out of the coffee cup. In other words, it allows the nozzle (3) to be positioned at an insertion edge of the vessel (9), depending on the height of the vessel itself (9) thus preventing unwanted spillage of the beverage dispensed from the vessel (9) as a result of splashing.

[0054] For example (Fig. 2), the first portion (5) and the second portion (6) can be made with a telescopic type of coupling in which the second portion (6) comprises an insertion portion (38) which is coupled in a sliding manner with the first portion (5) for movement of the second portion (6) with respect to the first portion (5) according to the movement direction (7) with penetration and extraction of the insertion portion (38) with respect to the inside of the first portion (5). Internally to the arm (3) there is (Fig. 2) a conduit (39) connecting the dispensing nozzle (3) and an extraction group (24) arranged internally to the shell (2) which is suitable for carrying out the process of extracting flavors from a portioned dose for the preparation of the beverage. The conduit (39) is also made (Fig. 3, Fig. 4) as a telescopic element being divided into a first semiconduit (41 ) arranged internally to the first portion (5) and a second semi-conduit (42) arranged internally to the second portion (6), wherein the second semi-conduit (42) has a smaller diameter than the first semi-conduit (41) and fits telescopically within the second semi-conduit (42) in a sealed condition. The reciprocal movement of the first portion (5) and the second portion (6) also drags the first semi-conduit (41) and the second semi-conduit (42) with it, the first semi-conduit (41) being integral with the first portion (5) and the second semi-conduit (42) integral with the second portion (6). The reciprocal movement of the first portion (5) and the second portion (6) can be manually controlled by the user by pulling or pushing on the second portion (6) or, alternatively, it can be a motorized movement by means of an electric motor controlled by means of machine buttons (1) on the interface (40).

[0055] As with the machines of the prior art, the process of extracting the flavors from a portioned dose is carried out by means of hot pressurized water which is passed through the portioned dose with the beverage being obtained and dispensed towards the container (9) via the nozzle (3) connected to the extraction group (24) via the conduit (39). The extraction of flavors from the portioned dose, e.g. coffee or tea powder, takes place by means of a forced percolation process. In this process, water, heated to a temperature between 90 and 100°C, is made to flow at an operating pressure typically between 9 and 15 bar through the portioned dose into an extraction chamber, thereby extracting the beverage. The portioned doses are supplied to the machine (1) by means of a dispenser casing (20) which may be in the form of a capsule containing a dose of beverage preparation or in the form of a pod made of filter paper containing a dose of beverage preparation. For example, the pod may be of a type corresponding to the ESE standard such as an ESE-44 pod having a pod diameter of 44 mm.

[0056] The machine (1) comprises (Fig. 1 ) an access system (10) for introducing the dispenser casing (20) within the extraction group (24). Advantageously, the access system (10) allows (Fig. 6), unlike known machines, free access to the percolation chamber (47) of the extraction group (24). This solution is particularly advantageous in that it allows the user greater freedom in the use of the machine by being able to make use of the dispenser casing (20), which can be made in the form of capsules, pods or doses of ground coffee or doses of beverage inserted into the casing by the user, and, in addition, it also allows inspection and cleaning of the percolation chamber (47). In fact (Fig. 5, Fig. 6), the percolation chamber (47) is arranged within the shell (2) of the machine (1 ) in such a way that the chamber (47) faces the rest surface (8), i.e., the upper surface of the machine (1), and is freely accessible above the machine (1). In practice, the cup (35) within which percolation takes place is arranged on a plate (31 ) mounted on the rest surface (8) and the cup (35) is closed (Fig. 6) by a sealing counter-cup (48) which is arranged on a hinged counter-plate (45) which constitutes both the closure of the percolation chamber (47) and the support for the arm (4) through which the dispensing of the beverage takes place, the counter-plate (45) being provided with a passage which puts the chamber (47) in flow communication with the dispensing conduit (39). The counter-plate (45) is provided (Fig. 3, Fig. 4, Fig. 5, Fig. 6) with hinges (44) which couple with (Fig.12) fixing means (32) on the plate (31) for hinging the arm (4) comprising the counter-plate (45) and the access system (10) provided with an unlocking lever (43). The unlocking lever (43) acts on blocking stops that engage corresponding teeth (46) arranged on the plate (31), the engagement between the blocking stops and teeth (46) being such as to allow the sealing of the chamber (37) and the maintenance of the clamping even during beverage preparation operations, which may be characterized by high pressures to facilitate the extraction of flavors. In practice, the user (Fig. 5) by acting on the unlocking lever (43) causes the disengagement of the blocking stops of the access system (10) from the teeth (46) of the plate (31) and subsequently the user can act on the arm (4) to make the counter-plate (45) rotate on the hinges (44), in such a way as to raise the counter-plate (48) and make the cup (35) accessible within which the dispenser casing (20) can be put, which can be in the form of capsules, pods or doses of ground coffee or doses of beverage inserted into the casing by the user. Adaptors may be provided to allow the positioning within the chamber (47) of different beverage dose container elements, such as capsules, pods, etc. Alternatively, machines (1 ) having a chamber (47) of a different shape may be provided, depending on whether the machine (1 ) uses certain types of beverage container elements or other different types of beverage container elements.

[0057] Further (Fig. 7), the machine (1 ) comprises a water container (14) for preparing the beverage and a first pump (11 ) for transferring water from the water container (14) to the extraction group (24) via hydraulic connections (19i, 19ii, 19iii, 19iv, 19v, 19vi) internal to the machine (1) itself. A heater device (17) heats the water which is then heated by the heater device (17) to the temperature provided for the forced percolation process, for example a temperature between 90 and 100°C, and is further pressurized by the first pump (11) to a pressure corresponding to the operating pressure of the machine (1), for example between 9 and 15 bar.

[0058] A control unit (13) controls the forced percolation process by means of electrical connections (18) connecting to the electrical components of the machine (1), i.e. to the first pump (11) and to a set of electro-valves (21 , 22, 23) controlling the flow of water along the hydraulic connections (19i, 19ii, 19iii, 19iv, 19v, 19vi) of the machine (1 ). The electro-valve assembly preferably comprises a first electro-valve (21), a second electro-valve (22) and a third electro-valve (23), the functions of which will be explained later in this description.

[0059] Considering the method of preparation, the user first acts on the unlocking lever (43) to unlock the engagement of the access system blocking stops (10) from the teeth (46) of the plate (31) and then the user acts on the arm (4) to rotate the counter-plate (45) on the hinges (44) such that the counter-cup (48) is raised and the cup (35) is made accessible. The user put the dispenser casing (20) within the cup (35) and then operates the arm (4) to rotate the counterplate (45) on the hinges (44) so as to lower the counter-cup (48) onto the cup (35) sealing the percolation chamber (47). The blocking stops of the access system (10) automatically engage with the teeth (46) of the plate (31) locking the plate (31) and counter-plate (45) against each other in a sealed manner and, correspondingly locking the cup (35) and counter-cup (48) against each other in a sealed manner with the dispenser casing (20) placed between them. A sensor for detecting the correct closing of the percolation chamber (47) may be provided for generating an alarm signal on the interface (40) or for emitting an audible warning via an audible indicator on the interface (40) itself. In other words, the control unit (13) may be configured to receive a signal to close the percolation chamber (47) from a closure detection sensor and to generate a correct closure signal or a failure to close alarm in the event of an attempt to start the machine (1) with the chamber (47) not correctly closed.

[0060] If the control unit (13) detects the correct closing of the chamber (47), then, following a beverage preparation command received from the interface (10), the control unit (13) starts the steps of preparation of the beverage (Fig. 7, Fig. 8, Fig. 9). The control unit (13) via the electrical connections (18) controls the first electro-valve (21), the second electro-valve (22), the third electro-valve (23).

[0061] The first electro-valve (21) is a three-way electro-valve and the second electro-valve (22) is a two-way electro-valve. The second electro-valve (22) on a first side is connected to the pump (11 ) supplying water from the water container (14) via a first hydraulic connection (19i) and on the opposite side to the first electro-valve (21).

[0062] The first electro-valve (21) has a first side which is connected to the second electrovalve (22) and thus to the first hydraulic connection (19i), a second side is connected to a second hydraulic connection (19ii) for discharge to the water container (14), a third side connected to a fourth hydraulic connection (19iv) which is in flow communication with a hydraulic piston (16).

[0063] The third electro-valve (23) is a three-way electro-valve in which a first side is connected to a third hydraulic connection (19iii) connecting to the first pump (11), a second side is connected to a fifth hydraulic connection (19v) connecting to the percolation chamber (47), a third side is connected to a sixth hydraulic connection (19vi) in turn connected to a second pump (12) for discharge to a collection tank (15) for discharge.

[0064] First of all, the control unit (13) controls (Fig. 8) the closing of the third electro-valve (23), which is a three-way electro-valve connected to a fifth hydraulic connection (19v) and suitable for the supply of water to the percolation chamber (47). The control unit (13) also controls the opening of the first electro-valve (21) and the second electro-valve (22). The third electro-valve (23) is controlled in such a way that it closes the fluid connection between the first pump (11) and the percolation chamber (47), thus being configured for connection between the percolation chamber (47) and the sixth hydraulic connection (19vi) which in turn is connected to the second pump (12), which is off at this stage. In this configuration (Fig. 8), therefore, the control unit (13) controls the first electro-valve (21) in such a way that it connects the second electro-valve (22) and the first hydraulic connection (19i) to the fourth hydraulic connection (19iv) which is in flow communication with the hydraulic piston (16). The control unit (13) then controls the activation of the first pump (11) causing the flow of pressurized water to the hydraulic piston (16) which rises and clamps the percolation chamber (47) at the desired pressure.

[0065] Once the clamping phase of the percolation chamber (47) is completed, the control unit (13), by means of the electrical connections (18), controls (Fig. 9) the closing of the second electro-valve (22), leaving the first electro-valve (21) unchanged, so that the hydraulic piston (16) is maintained in the extended condition, i.e. keeping the percolation chamber (47) tightened to the desired pressure. Subsequently, the control unit (13), via the electrical connections (18), controls the opening of the third electro-valve (23) in such a way that the fluid connection between the first pump (11) and the percolation chamber (47) is opened. The control unit (13) controls the activation of the first pump (11) causing the passage of pressurized water from the water container (14) towards the percolation chamber (47) via the circuit comprising the first pump (11 ), the third hydraulic connection (19iii), the third electro-valve (23), the fifth hydraulic connection (19v) and via the heater device (17) causing the temperature of the water to rise to the temperature set for the forced percolation procedure, for example a temperature between 90 and 100°C. The high-temperature, high-pressure water is then forced to pass into the percolation chamber (47) and consequently through the dispenser casing (20) to extract the aromas and obtain the beverage. Subsequently, the water, which has now been transformed into a beverage, enters the conduit (39) connecting the dispensing nozzle (3) and the extraction group (24), i.e. the chamber (47), to be dispensed from the nozzle (3) into the receptacle (9).

[0066] The water is heated by means of the heater device (17) by heat transfer to a water heating coil (52) which is sent to the percolation chamber (47). The coil (52) consists (Fig. 18) of a cylinder (53) enclosed within a housing (54) of the intermediate element (30). The cylinder (53) comprises, on an outer surface thereof, spiral protrusions (55) extending in a spiral arrangement along the length of the cylinder (53). The spiral protrusions (55) have a height corresponding to one half of a difference between an outer diameter of the cylinder (53) and an inner diameter of the housing (54), such that the housing (54) closes adjacent spiral protrusions (55) on top along the length development of the spiral protrusions (55). In this way, the spiral protrusions (55) define a forced spiral path for the passage of water through the percolation chamber (47) which promotes the heating of the water. In fact, the water is forced to move along the described spiral path by increasing the residence time in the spiral (55) until a sufficient movement time is achieved for the water to be heated to operating temperature.

[0067] Advantageously, the heater device (17) heats (Fig.18) the whole extraction group (24) and not just the water for preparing the beverage, with obtainment of benefits in terms of the quality of the beverage produced as the percolation chamber is also advantageously heated before the arrival of the aroma extraction water.

[0068] Advantageously, there is a further phase (Fig. 10) to prevent dripping on the rest surface (8) once the beverage is dispensed. In fact, the control unit (13), by means of the electrical connections (18), controls the deactivation of the first electro-valve (21) and the third electro-valve (23), which being normally closed 3-way electro-valves switch to the other connection wherein:

[0069] - the first electro-valve (21) puts the fourth hydraulic connection (19iv) into flow communication with the second hydraulic connection (19ii) for discharge to the water container (14) thereby discharging the pressurized water previously supplied to the hydraulic piston (16) which, in this way, come back to the retracted position. Advantageously, the discharge takes place in the same water container (14) used for activating the piston and preparing the beverage, thus saving and avoiding wastage of water;

[0070] - the third electro-valve (23) puts the fifth hydraulic connection (19v) in flow communication with the sixth hydraulic connection (19vi) for the discharge of residual water from the percolation chamber (47) and from the conduit (39) to the container of the collection tank (15).

[0071] Advantageously, the control unit (13), by means of the electrical connections (18), controls the activation of the second pump (12) which is a suction pump and thus sucks the residual and dirty water from the percolation chamber (47) and the conduit (39) avoiding dripping from the nozzle (3) at the end of the beverage delivery, with advantages also from the point of view of health and hygiene as the residual beverage residues are immediately sucked up and sent to the collection tank (15) which is a separate tank from the water container (14) which contains the clean water for preparing the beverage and activating the piston (16), as explained above. Additionally, the formation of limescale usually caused by stagnant water in the machine circuit (1) is also drastically reduced, thereby also prolonging the service life of the machine (1). Advantageously, therefore, the machine (1 ) includes a system for recovering the residue of the dispensed beverage by avoiding dripping from the nozzle (3) after dispensing. This solution is particularly advantageous in that it also avoids having to make holes on the rest surface (8) for the recovery of liquids in the area below the nozzle (3) and avoids the buildup of incrustations and dirt with advantages not only from an aesthetic point of view but also in terms of avoiding deposits that can cause bad odors and bacterial formations.

[0072] The extraction group (24) comprises (Fig. 11 , Fig.12, Fig. 13, Fig.14, Fig. 15) a base (28) on which there is a seat (29) for the piston (16), an intermediate element (30) within which the cup (35) is arranged, within which the percolation is made, and a plate (31) provided with an opening (34) for inserting the casing (20) containing the dose of product for the production of the beverage. The plate (31) incorporates fixing means (32) for hinging the arm (4) comprising the counter-plate (45) and the access system (10) provided with the unlocking lever (43).

[0073] The intermediate element (30) comprises a delivery water inlet (25) for use in the beverage production and dispensing phase, an inlet for operating fluid (26) for supply to the piston (16) for operating the same.

[0074] The second pump (12) is a micro vacuum pump which, in combination with a vacuum condition created by means of elastic means (33), preferably in the form of springs, performs a suction phase of the residual beverage dispensed from the nozzle (3) towards the internal collection tank (15).

[0075] The extraction group (24) also comprises (Fig. 12, Fig. 13) a temperature sensor (51 ), preferably but not necessarily in form of a bimetallic protection thermostat. In case of a fault in the temperature control system operated by the control unit (13), the sensor (51) activates autonomously, i.e. without the need for a command from the control unit (13), by opening the power supply circuit for heating the water if a maximum limit temperature is exceeded, which could be, for example, a limit temperature of 140° C. This is a safety feature of the machine.

[0076] The machine (1) for the preparation of a hot beverage further comprises (Fig. 14, Fig. 15) a coil (52) for the passage of water during the heating phase, this conformation allowing the duration of the passage of water to be increased so that it quickly reaches the delivery temperature, e.g. a temperature between 90 and 100°C.

[0077] Ultimately, the present invention relates to (Fig. 1, Fig. 2, Fig. 5) a machine (1 ) for preparing a hot beverage comprising (Fig. 7) a control unit (13) and a shell (2) comprising a rest surface (8) arranged above the shell (2) with respect to the direction of gravity, the machine (1 ) comprising an arm (4) which is provided with a dispensing nozzle (3) oriented towards the rest surface (8) for dispensing the beverage within a receptacle (9) placeable on the rest surface (8), the machine (1) comprising a percolation chamber (47) for inserting a dispenser casing (20) containing a beverage preparation dose. The machine (1) comprises a first pump (11) for supply of water from a container (14) towards the chamber (47) which is connected to the nozzle (3) by means of a conduit (39) arranged within the arm (4), the chamber (47) being formed (Fig. 6) by the reciprocal juxtaposition of a cup (35) and a counter-cup (48) which are mutually separated. The counter-cup (48) is arranged on a counter-plate (45) provided with a hinge (44) on a respective edge (49) which is coupled with corresponding fixing means (32) arranged at the rest surface (8). The counter-plate (45) can be moved by rotation (Fig. 5, Fig. 6) around the hinge (44) between a first position (Fig. 5) which is a closed position in which the cup (35) and the counter-cup (48) are tightened the one against the other with formation of the chamber (47) enclosed between them and a second position (Fig. 6) which is an open position in which the cup (35) and the counter-cup (48) are mutually spaced and the counter-plate (45) is in a rotated condition on the hinge (44) making the chamber (47) accessible from the rest surface (8) above the shell (2) for insertion and removal of the dispenser casing (20).

[0078] Preferably, the machine (1) comprises (Fig. 12, Fig. 13) a plate (31 ) which is positioned between the counter-plate (45) and an intermediate element (30) supporting the cup (35), the counter-plate (45) being provided with an opening (34) through which the cup (35) projects for coupling with the counter-cup (48). In this case, preferably, the fixing means (32) are positioned on the plate (31) on a first side opposite a second side of the plate (31 ) facing the intermediate element (30).

[0079] Further preferably (Fig. 12, Fig. 13) the machine (1) comprises a base (28), wherein the intermediate element (30) is positioned between the plate (31) and the base (28), the intermediate element (30) being movable (Fig. 16, Fig. 17) between a first position (Fig. 16) wherein the intermediate element (30) is in a retracted condition with respect to the plate (31) and disposed in a contact condition with the base (28) and a second position (Fig. 17) in which the intermediate element (30) is in an extended condition with respect to the plate (31) and arranged in a contact condition element against the plate (31), the base (28) comprising a piston (16) for pushing the intermediate element from the first position to the second position increasing a clamping condition between the cup (35) and the counter-cup (48). Preferably, the base (28) includes guides (50) for guiding the movement of the intermediate element between the first position and the second position. The piston (16) is (Fig. 18) a cylindrical element integral with and part of the body of the intermediate element (30) in which the cylindrical element is inserted within a seat (29) arranged on the base (28), the seat (29) being sealed by pressurization of thrust control of the intermediate element (30).

[0080] The piston (16) is a hydraulic piston actuated by the first water supply pump (11), the machine comprising a first three-way electro-valve (21) configurable to create a fluid connection between (Fig. 8) the first pump (11 ) and the piston (16). The first electro-valve (21) is further configurable so as to create a fluid connection between the piston (16) and the water container (14) for recovery of drive water of the piston (16).

[0081] In an embodiment (Fig. 12, Fig. 13) the machine (1 ) comprises elastic means (33) arranged between the plate (31 ) and the intermediate element (30) for pushing the intermediate element (30) towards the first position, so that a reduction of the clamping condition between the cup (35) and the counter-cup (48) corresponds to a depression of the chamber (47) by emptying it of residual beverage in the chamber (47) and in the conduit (39) by preventing dripping from the nozzle (3) following the end of the dispensing of the beverage.

[0082] The elastic means (33), preferably springs, operate at the moment when the piston (16) is deactivated. The elastic means (33) operate (Fig. 16, Fig. 17) to return the intermediate element (30) to its initial position after the piston (16) has been actuated, and thus enable the percolation chamber (47) to be unlocked and reopened. The elastic means (33) thus exert a force opposite to the thrust vector of the hydraulic piston (16). Moreover, this system allows a fast return to the initial position and therefore a fast opening of the percolation chamber (47) allowing to create, in the same, an additional depression with respect to the one induced by the second pump (12) and therefore this system facilitates the suction of the liquids still in circulation after the coffee dispensing is completed. Therefore, as soon as the piston (16) is unlocked because dispensing is ended, the elastic means (33) push the intermediate element (30) back to its initial position and cause the percolation chamber (47) to open, creating a suction which, together with the second pump (12), allows even more complete and faster emptying, practically creating an anti-drip system.

[0083] As explained above, the machine may also comprise (Fig. 10) a second pump (12) connected to the chamber (47) for suctioning residual fluid from a circuit connecting the chamber (47) to a collection tank (15). Preferably, the control unit (13) is configured to activate the second pump (12) in a condition of coordination with the reduction of the tightening condition between the cup (35) and the counter-cup (48) to obtain the vacuum of the chamber (47).

[0084] Preferably, but not necessarily, the arm (4) is fixed on the counter-plate (44). In fact, it would also be possible to provide a solution in which the arm (4) is separated from the counterplate (44) and arranged in a position away from the access system (10) for loading and unloading the chamber (47).

[0085] The present invention also relates to an operating method of the machine (1) for preparing a hot beverage as described, wherein the method comprises the following steps:

[0086] (a) insertion of a dispenser casing (20) within the percolation cup (35);

[0087] (b) tightening of the dispenser casing (20) within the percolation cup (35);

[0088] (c) activation of the first pump (11 ) with supply of water from the container (14) towards the chamber (47) and dispensing of the beverage from the nozzle (3) via the conduit (39) arranged within the arm (4);

[0089] (d) end of dispensing and return of the machine (1) to its initial condition.

[0090] Advantageously, the step (a) of inserting a dispenser casing (20) within the cup (35) comprises the following sub-steps:

[0091] (a1 ) unlocking the access system (10);

[0092] (a2) rotation of the counter-plate (45) from the first closed position in which the cup (35) and the counter-plate (48) are tightened the one against the other to the second open position in which the cup (35) and the counter-plate (48) are mutually spaced and the counter-plate (45) is in a rotated condition on the hinge (44) making the chamber (47) accessible from the rest surface (8);

[0093] (a3) insertion of the dispenser casing (20) within the cup (35);

[0094] (a4) counter-rotation of the counter-plate (45) from the second open position to the first closed position in which the cup (35) and the counter-cup (48) are tightened the one against the other by the access system (10).

[0095] In case the machine (1 ) is provided with the described system for moving the intermediate element (30) by means of a piston (16), the step (b) of clamping the dispenser casing (20) within the percolation cup (35) is a step of moving the intermediate element (30), which is arranged between the plate (31) and the base (28), the movement being performed by means of a piston drive phase (16) which acts by thrust pushing the intermediate element (30) from the first position in which the intermediate element (30) is in a retracted condition with respect to the plate (31) to the second position in which the intermediate element (30) is in an extended condition with respect to the plate (31) and arranged in a contact condition against the plate (31), the thrust of the piston (16) resulting in an increase in the clamping condition between the cup (35) and the counter-cup (48).

[0096] In case the machine (1 ) is provided with elastic means (33), the step (d) of the end of dispensing and return of the machine (1 ) to the initial condition comprises a first sub-step of releasing the thrust pressure of the piston (16) and a step of return of the piston (16) to the position retracted under the thrust action of the elastic means (33), the return step of the piston (16) also corresponding to a depression of the chamber (47) by emptying the same from residual beverage in the chamber (47) and in the conduit (39) by preventing dripping from the nozzle (3) following the end of the dispensing of the beverage.

[0097] In case the machine (1) is provided with the second pump (12), the step (d) of the end of dispensing and return of the machine (1) to the initial condition comprises a second suction sub-step by activation of the second pump (12) connected to the chamber (47) for suction of residual fluid from a circuit connecting to the chamber (47) to a collection tank (15).

[0098] Preferably, the first sub-step of releasing the piston thrust pressure (16) and the second sub-set of suction by activation of the second pump (12) occur simultaneously in order to effectively prevent dripping from the nozzle (3) following the end of the beverage distribution.

[0099] A peculiarity of the machine (1) for preparing a hot beverage according to the present invention, and which distinguishes it from the machines of the prior art, relates to the particular configuration of the cup (35), the counter-cup (48) and the crossing path of the hot water through the dispenser casing (20). Indeed, whereas in most prior art solutions the hot water passes through a pod or similar containers according to a horizontally oriented direction or from top to bottom, the machine (1 ) for preparing a hot beverage according to the present invention is built (Fig. 6, Fig. 7, Fig. 9, Fig. 17) in such a way that the counter-cup (48) is arranged above the cup (35). The conduit (39) which draws the hot beverage prepared from the percolation chamber (47) for dispensing towards the nozzle is developed from the counter-cup (46) according to an arrangement in which the conduit (39) is connected to the counter-cup (48) above it. Additionally, the first pump (11 ) for supply of water towards the chamber (47) is connected to the chamber (47) under the chamber (47) in such a way that the crossing direction (56) of the water through the dispenser casing (20) is oriented from bottom to top, the terms above, under, top, bottom being referred to with respect to the direction of the force of gravity. With reference to this feature, the operation method of the machine (1 ) provides, therefore, that the step (c) of actuation of the first pump (11) with supply of water from the container (14) towards the chamber (47) and dispensing of the beverage from the nozzle (3) is a step in which the supply of water into the chamber (47) occurs in such a way that the direction of crossing (56) of the dispenser casing (20) by the water is oriented from bottom to top, the terms bottom and top being referred with respect to the direction of the force of gravity. This feature is such that the machine works in reverse to existing machines in that the beverage is dispensed by pushing the water from the bottom upwards, in a manner similar to what happens in the moka pot, and this further improves the extraction of flavors.

[0100] The description of the present invention has been made with reference to the appended figures in a preferred embodiment thereof, but it is obvious that many possible alterations, modifications and variations will be readily apparent to those skilled in the art in the light of the foregoing description. Thus, it should be noted that the invention is not limited by the preceding description, but includes all such alterations, modifications and variations in accordance with the appended claims.

[0101] USED NOMENCLATURE

[0102] With reference to the identification numbers in the attached figures, the following nomenclature was used:

[0103] 1 . Beverage preparation machine

[0104] 2. Shell

[0105] 3. Nozzle

[0106] 4. Harm

[0107] 5. First portion

[0108] 6. Second portion

[0109] 7. Movement direction

[0110] 8. Rest surface

[0111] 9. Receptacle

[0112] 10. Access system

[0113] 11. First pump

[0114] 12. Second pump

[0115] 13. Control unit

[0116] 14. Water container

[0117] 15. Collection tank

[0118] 16. Piston

[0119] 17. Heater device

[0120] 18. Electrical connection

[0121] 19'. First hydraulic connection

[0122] 19". Second hydraulic connection

[0123] 19'". Third hydraulic connection

[0124] 19iv. Fourth hydraulic connection

[0125] 19v. Fifth hydraulic connection

[0126] 19vi. Sixth hydraulic connection

[0127] 20. Dispenser casing

[0128] 21. First electro-valve

[0129] 22. Second electro-valve 23. Third electro-valve

[0130] 24. Extraction group

[0131] 25. Delivery water inlet

[0132] 26. Driving fluid inlet

[0133] 27. Internal compartment

[0134] 28. Base

[0135] 29. Seat

[0136] 30. Intermediate element

[0137] 31. Plate

[0138] 32. Fixing means

[0139] 33. Elastic means

[0140] 34. Opening

[0141] 35. Cup

[0142] 36. First end

[0143] 37. Second end

[0144] 38. Insertion portion

[0145] 39. Conduit

[0146] 40. Interface

[0147] 41 . First semi-conduit

[0148] 42. Second semi-conduit

[0149] 43. Unlocking lever

[0150] 44. Hinge

[0151] 45. Counter-plate

[0152] 46. Tooth

[0153] 47. Chamber

[0154] 48. Counter-cup

[0155] 49. Edge

[0156] 50. Guide 51. Sensor

[0157] 52. Coil

[0158] 53. Cylinder

[0159] 54. Housing 55. Spiral protrusions

[0160] 56. Crossing direction

Claims

CLAIMS1. Machine (1) for preparing a hot beverage comprising a control unit (13) and a shell (2) comprising a rest surface (8) placed on the upper part of the shell (2) with respect to the gravity direction, the machine (1) comprising an arm (4) which is provided with a distribution nozzle (3) directed towards the rest surface (8) for distribution of the beverage inside a receptacle (9) which can be positioned on the rest surface (8), the machine (1) comprising a percolation chamber (47) for insertion of a dispenser casing (20) containing a dose of beverage preparation, the machine (1) comprising a first pump (11 ) for feeding water from a container (14) towards the chamber (47) which is connected to the nozzle (3) by means of a conduit (39) placed inside the arm (4), the chamber (47) being formed by the reciprocal joining between a cup (35) and a counter-cup (48) reciprocally separated, in which the counter-cup (48) is placed on a counter-plate (45) provided with a hinge (44) on a respective edge (49) which joins with corresponding fixing means (32) placed at the rest surface (8), the counter-plate (45) being intended to be positioned by rotation around the hinge (44) between a first position which is a position closed by a releasable access system (10) in which the cup (35) and the counter-cup (48) are reciprocally tightened the one against the other with formation of the chamber (47) enclosed between them and a second position which is an open position in which the cup (35) and the counter-cup (48) are reciprocally spaced apart and the counter-plate (45) is in a rotated condition on the hinge (44) making the chamber (47) accessible from the rest surface (8) above the shell (2) for insertion and removal of the dispenser casing (20), the machine (1 ) comprising a plate (31 ) which is placed between the counter-plate (45) and an intermediate element (30) supporting the cup (35), the counter-plate (45) being provided with an opening (34) through which the cup (35) is protruding for coupling with the counter-cup (48), the machine (1) comprising a base (28), wherein the intermediate element (30) is placed between the plate (31) and the base (28), the intermediate member (30) being movable between a first position in which the intermediate element (30) is in a retracted condition with respect to the plate (31) and arranged in a contact condition against the base (28) and a second position in which the intermediate element (30) is in an extended condition with respect to the plate (31 )and arranged in a contact condition against the plate (31 ), the base (28) comprising a piston (16) for thrusting the intermediate element from the first position to the second position with increase of a clamping condition between the cup (35) and the counter-cup (48) characterised by the fact that the piston (16) is a cylindrical element integral with and part of the body of the intermediate element (30) in which the cylindrical element is inserted within a seat (29) arranged on the base (28), the seat (29) being sealed by pressurization of thrust control of the intermediate element (30).

2. Machine (1 ) according to the previous claim, characterised in that the fixing means (32) are placed on the plate (31 ) on a first side opposite a second side of the plate (31) facing the intermediate element (30).

3. Machine (1) according to the previous claim, characterised in that the first side of the plate (31 ) includes teeth (46) facing the counter-plate (45), the counter-plate (45) being provided with said access system (10) provided with an unlocking lever (43), the unlocking lever (43) acting on blocking stops which engage in a releasable way by means of the lever (43) on the teeth (46) located on the plate (31), the engagement between blocking stops and teeth (46) being such as to perform the sealing of the chamber (37) and the maintenance of the clamping.

4. Machine (1) according to anyone of the previous claims, characterised in that the base (28) includes guides (50) for the guide of the movement of the intermediate element between the first position and the second position.

5. Machine (1) according to any of the previous claims, characterised in that the piston (16) is a hydraulic piston which can be actuated by the first pump (11 ) for water supply, the machine comprising a first three-way electro-valve (21) configurable in such a way as to perform a fluid connection between the first pump (11 ) and the piston (16).

6. Machine (1 ) according to the previous claim, characterised in that the first electro-valve (21 ) is further configurable in such a way as to perform a fluid connection between the piston (16) and the water container (14) for recovery of the water for operating the piston (16).

7. Machine (1) according to the previous claim, characterised in that it includes elastic means (33) placed between the plate (31) and the intermediate element (30) for pushing the intermediate element (30) towards the first position, with reduction of the clamping condition between the cup (35) and the counter-cup (48), in such a way that a reduction of the clamping condition between the cup (35) and the counter-cup (48) corresponds to a depression of the chamber (47) for emptying the same from the beverage residue in the chamber (47) and in the conduit (39) for prevention of dripping from the nozzle (3) following the end of the distribution of the beverage.

8. Machine (1) according to any of the previous claims, characterised in that it includes a second pump (12) connected to the chamber (47) for suction of fluid residues from a connecting circuit to the chamber (47) toward a collection tank (15).

9. Machine (1) according to the previous claim and according to claim 7, characterised in that the control unit (13) is configured for the activation of the second pump (12) in coordination condition with the reduction of the clamping condition between the cup (35) and the counter-cup (48) for obtainment of the depression of the chamber (47).

10. Machine (1) according to any of the previous claims, characterised in that the rest surface (8) is without recovery holes of the liquids in a zone under the nozzle (3).11 . Machine (1 ) according to any of the previous claims, characterised in that it includes a heater device (17) for heat transfer toward a coil (52) heating the water for the percolation chamber (47), in which the coil (52) consists of a cylinder (53) enclosed inside a housing (54) of the intermediate element (30), the cylinder (53) comprising on an external surface of the same spiral protrusions (55) developing in length according to a spiral arrangement along the development in length of the cylinder (53), the spiral protrusions (55) having height corresponding to half of a difference between an external diameter of the cylinder (53) and an internal diameter of the housing (54), in such a way that the housing (54) shuts on the upper part adjacent spiral protrusions (55) along the development in length of the spiral protrusions (55), the spiral protrusions (55) defining a forced spiral path for the passage of the water for the percolation chamber (47) promoting the heating of the water.

12. Machine (1 ) according to any of the previous claims, characterised in that the counter-cup (48) is placed above the cup (35), the conduit (39) extending from the countercup (46) according to an arrangement in which the conduit (39) is connected to the counter-cup (48) above the same, the first pump (11) for supplying water to the chamber (47) being connected to the chamber (47) below it, in such a way that a crossing direction (56) of the water through the dispenser casing (20) is oriented from the bottom to the top, the terms top, bottom, above, below being referred with respect to the direction of the force of gravity.

13. Operating method of machine (1 ) for preparing a hot beverage in which the machine (1 ) is made according to claims 7 and 8, the method comprising the following steps:(a) insertion of a dispenser casing (20) inside the percolation cup (35);(b) clamping of the dispenser casing (20) inside the percolation cup (35);(c) activating the first pump (11 ) with water feeding from the container (14) towards the chamber (47) and distribution of the beverage from the nozzle (3) by means of the conduit (39) placed inside the arm (4);(d) end of the distribution and return of the machine (1) to the initial condition; wherein the step (a) of insertion of a dispenser casing (20) inside the cup (35) includes the following sub-steps:(a1 ) unlocking the access system (10);(a2) rotation of the counter-plate (45) from the first closed position in which the cup (35) and the counter-cup (48) are reciprocally tightened the one against the other to the second open position in which the cup (35) and the counter-cup (48) are reciprocally spaced apart and the counter-plate (45) is in a rotated condition on the hinge (44) making the chamber (47) accessible from the rest surface (8);(a3) insertion of the dispenser casing (20) inside the cup (35);(a4) counter-rotation of the counter-plate (45) from the second open position to the first closed position in which the cup (35) and the counter-cup (48) are reciprocally tightened the one against the other by means of the access system (10);the step (b) of clamping the dispenser casing (20) inside the percolation cup (35) being a movement step of the intermediate element (30) which is placed between the plate (31 ) and the base (28), the movement occurring by means of a control phase of the piston (16), which acts pushing the intermediate element (30) from the first position in which the intermediate element (30) is in a retracted condition with respect to the plate (31 ) to the second position in which the intermediate element (30) is in an extended condition with respect to the plate (31 ) and placed in contact against the plate (31), the pushing of the piston (16) involving an increase of the clamping condition between the cup (35) and the counter-cup (48), characterised in that the step (d) relative to the end of the distribution and return of the machine (1 ) to the initial condition comprising a first sub-step relative to releasing the pushing pressure of the piston (16) and a return phase of the piston (16) to the retracted position under the pushing action of the elastic means (33), the return phase of the piston (16) corresponding also to a depression phase of the chamber (47) for emptying the same from beverage residue in the chamber (47) and in the conduit (39) for prevention of dripping from the nozzle (3) following the end of the distribution of the beverage.

14. Operating method of machine (1) for the production of a hot beverage according to the previous claim, characterised in that the machine (1) is made according to claim 12, the step (c) of activating the first pump (11) with water supply from the container (14) towards the chamber (47) and delivery of the beverage from the nozzle (3) being a step in which the supply of water into the chamber (47) occurs in such a way that the crossing direction (56) of the dispenser casing (20) by the water is oriented from the bottom to the top, the terms low and top being referred with respect to the direction of the force of gravity.

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