Beverage preparation station

Abstract

A beverage station comprising a first zone (20), a second zone (30), and a third zone (40). The first zone (20) may be located below a countertop (350). The second zone (30) may be located at the same level as the countertop (350). The third zone (40) may be located above and comprises at least one reduced-temperature zone (202).

Description

Beverage preparation station Cross-reference to related application(s) This application claims the benefit of U.S. provisional application No. 63 / 355240, filed on June 24, 2022. Field This description refers to systems and methods for preparing beverages, such as systems and methods for preparing cold beverages at a beverage station. Background Drinks in a coffee shop can include a wide variety of ingredients that can be combined in various ways and in varying quantities for different beverages. Traditionally, in response to a drink order, a barista creates the beverage by manually retrieving the ingredients from their respective containers and carrying them to the appropriate equipment. Drink orders can become increasingly complex, particularly with the rise in customization. The ingredients and equipment needed for a drink may be located in multiple places, requiring the barista to travel between them. Storing ingredients and equipment in a way that is practical and easily accessible for use and refilling can also be challenging, especially on a large scale. US patent 2020 / 154949 A1 relates to a modular system for the autonomous assembly of food; and FR1464613 A relates to a refrigerated display case. Summary of the invention The systems, methods, and devices described herein each have several innovative aspects, none of which is solely responsible for the desirable attributes described herein. According to the present invention, a beverage station and a corresponding method for forming a beverage using said beverage station are provided, as defined in the appended claims. A beverage station includes a first zone located below a countertop, a second zone located at countertop level, and a third zone located at a higher level. The third zone includes at least one reduced-temperature zone. According to the invention, the at least one reduced-temperature zone may include at least one refrigerated dispenser. The at least one refrigerated dispenser includes an opening through its underside. The opening is configured to allow dispensing of an ingredient from beneath the at least one refrigerated dispenser. The at least one refrigerated dispenser may be mounted with a bracket on the countertop, on a wall, or on a partition in the third zone. The countertop stand may include at least two sliders to allow the movement of at least one refrigerated dispenser away from or toward the wall or partition. The at least two racks may attach to a lower surface of the at least one refrigerated dispenser. The beverage station includes a retractable drip tray configured to move between a first position below the opening of the at least one refrigerated dispenser and a second position away from the opening of the at least one refrigerated dispenser. 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 and second positions. In some configurations, the first zone may also include a cup or lid dispenser. The first zone may also include a cabinet for storing one or more gases. The beverage station may include one or more taps connected to the cabinet for storing one or more gases. The second zone may include the countertop and a sink. The second zone may also include a whipped cream dispenser placed on the countertop. The second zone may also include at least one blender placed on the countertop. The second zone may also include one or more ingredient dispensers, the one or more ingredient dispensers comprising one or more containers with pumps or scoops, wherein the one or more ingredient dispensers are placed on the countertop.The second zone may further include one or more dry ingredient dispensers, the one or more dry ingredient dispensers comprising one or more containers for storing dry ingredients, wherein the one or more dry ingredient dispensers are placed on the countertop. The third zone may further include an ice dispenser. The ice dispenser may be an ice dispensing cabinet. The third zone may further include a cup or lid dispenser. The cup or lid dispenser may be a cup or lid dispensing cabinet. The third zone may further include one or more shelves. The third zone may further include a plurality of liquid dispensers. The plurality of liquid dispensers may include containers configured to dispense liquids. The plurality of liquid dispensers may be placed on one or more shelves. The plurality of liquid containers may be locked onto one or more shelves.The reduced-temperature zone may include a refrigerated zone or a freezer zone. At least one reduced-temperature zone may include a beverage dispensing outlet. The outlet may be located above the countertop. The third zone may include multiple juice or tea dispensers, an ice dispenser, a printer, a milk dispenser and an alternative milk dispenser, and a sweet cream dispenser. The second zone may include one or more dry ingredient dispensers, one or more mixers, one or more syrup dispensers, a sink, a whipped cream dispenser, and a nitro coffee dispenser. The third zone may include multiple juice or tea dispensers, an ice dispenser, a printer, a milk dispenser, and an alternative milk dispenser.The second zone may include multiple dry ingredient dispensers, one or more mixers, one or more syrup dispensers, a sink, one or more sauce dispensers, a whipped cream dispenser, and a nitro coffee dispenser. The third zone may include a milk dispenser, multiple alternative milk dispensers, an ice dispenser, and a printer. The second zone may include multiple dry ingredient dispensers, one or more mixers, one or more syrup dispensers, a sink, one or more sauce dispensers, a whipped cream dispenser, and a nitro coffee dispenser. In another aspect, a method for preparing a beverage comprising hot or cold ingredients includes dispensing at least one cold ingredient into a container from an elevated location. The at least one cold ingredient may be dispensed from a reduced-temperature zone. The reduced-temperature zone may include an ice dispenser, a milk dispenser, an alternative milk dispenser, a tea dispenser, or a juice dispenser. The cold ingredients may only be added to the container from the elevated location. Brief description of the drawings Several modalities are depicted in the accompanying drawings for illustrative purposes and should in no way be interpreted as limiting the scope of the modalities. Several features of different modalities described may be combined to form additional modalities, which are part of this description. Figure 1A schematically illustrates one type of beverage station. Figure 1B schematically illustrates another type of beverage station. Figure 2 illustrates another type of beverage station. Figure 3 illustrates one type of beverage station with equipment and ingredients. Figure 4 illustrates another type of beverage station with equipment and ingredients. Figure 5 illustrates yet another type of beverage station with equipment and ingredients. Figure 6A illustrates a support system on the countertop in a first position. Figure 6B illustrates the countertop support system of Figure 6A in a second position. Figure 6C illustrates a close-up of the support system on the countertop in Figure 6B. Figure 7A illustrates an ice dispensing unit with a drip tray. Figure 7B illustrates a bottom perspective view of the drip tray in Figure 7A. Figure 7C illustrates a top perspective view of the drip tray in Figure 7B. Detailed description The following describes various extraction systems and methods to illustrate several examples that can achieve one or more desired improvements. These examples are for illustrative purposes only and are not intended to restrict the overall description presented and its various aspects and features. The general principles described herein may be applied to modalities and applications other than those described herein without departing from the scope of the description as defined in the appended claims. Typically, in response to a drink order, a barista creates the beverage by retrieving or dispensing ingredients, such as pumping, scooping, or pouring them from their respective containers, which may be located in various places. The drink order may also require different pieces of equipment, which may also be located in various places. Furthermore, customers often request modifications or customizations to the standard recipe. For example, a customer may want half the sugar and double the amount of vanilla flavoring, compared to the standard recipe for a particular drink. This may require precise control of the dosage of several ingredients. Similarly, a customer may want an additional ingredient, compared to the standard recipe for a particular drink. This may require a barista to travel to another area to retrieve this additional ingredient.Customization can place an additional burden on baristas, particularly since the approach and operating systems may be designed around specific, predetermined drink preparation recipes. Furthermore, ingredient modifications often complicate drink orders and further increase the workload for baristas. For example, a customer ordering a customized drink may ultimately receive a drink with errors, or there may be delays in preparation, which can negatively impact the customer experience. One aspect of this description is the recognition that creating beverages can be a time-consuming and complex process. Beverages can become increasingly complex and heavy as recipes change, new recipes are added, and more customizations become possible. The beverage-making process can be labor-intensive and space-consuming. Creating a beverage may involve manually gathering and retrieving a variety of ingredients from several locations. Additionally, creating a beverage may require moving a container to various stations to use different equipment. Several steps, such as mixing multiple ingredients, can be time-consuming and space-consuming. Not only can these inefficiencies be very costly, but they can also cost more, especially in terms of labor costs. Additionally, baristas may often use excessive amounts of ingredients to ensure the cup is full at the end of the brewing process, which can often lead to waste. As more ingredients and brewing methods become available, various ingredients or equipment may be placed far apart, requiring baristas to travel between stages and increasing production time. To address these and other concerns, a beverage preparation system at a beverage station is described herein. Figure 1A schematically illustrates one embodiment of a beverage station 10. The system 10 includes several zones or levels. According to the invention, the system 10 includes a first zone 20, a second zone 30, and a third zone 40. Each of these zones 20, 30, and 40 is placed in a different vertical location or position to maximize vertical space. According to the invention, the first zone 20 is a low zone, the second zone 30 is a middle zone, and the third zone 40 is a high or upper zone. The use of zones in different vertical locations advantageously allows a user or barista to minimize movement between various locations to access the ingredients or equipment needed to prepare a beverage.The use of zones can also advantageously allow the beverage station to be compact by occupying a smaller footprint. The beverage station can also be modular and flexible, meaning that equipment and ingredients can be arranged in different configurations based on needs and space limitations. Furthermore, the beverage station can be ergonomically designed for user comfort and efficiency by minimizing unnecessary movement. Figure 1B schematically illustrates another beverage station configuration. As shown in Figure 1B, the beverage station 10 can include several dispensers in each of zones 20, 30, and 40. The dispensers can be configured to dispense one or more ingredients, beverage components, or beverages. For example, each of zones 20, 30, and 40 can include one or more of the following: a sauce dispenser, a syrup dispenser, an espresso dispenser, a steamed milk dispenser, a milk dispenser, a dairy alternative dispenser, a hot water dispenser, a tea dispenser, a juice dispenser, an ice dispenser, a whipped cream dispenser, a coffee dispenser, a nitro coffee dispenser, or other dispensers for other ingredients. Each dispenser can be combined with one or more additional dispensers.Each of zones 20, 30, and 40 may include additional components, such as storage or equipment, or a workspace. As described herein, each of zones 20, 30, and 40 may include dispensers maintained at reduced temperatures. Advantageously, the station may include reduced-temperature zones for one or more dispensers 41 in the third zone 40 located above. For example, the third zone 30 may include a plurality of dispensers 41, including a milk dispenser, an alternative milk dispenser, and / or a cream dispenser. Each of the plurality of dispensers 41 may be maintained at refrigerated or frozen temperatures. Figure 2 illustrates one configuration of a beverage station 100. The beverage station 100 may include a countertop or table 350. The beverage station 100 may also be placed in a corner position, which allows it to include two substantially perpendicular sides, thus increasing 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 a left side of the beverage station 100, and the second side 530 may be a right side. In some examples, the beverage station may also have a middle area 520 positioned between the first side 510 and the second side 530. In other examples, the beverage station 100 may be placed along a single linear wall.The beverage station 100 may include a first zone 200 at a level below the countertop 350, a second zone 300 at the level of the countertop 350, and a third zone 400 at a level above the countertop 350 or on a raised level. The first zone 200 may include a variety of spaces 250 between the floor and the countertop 350. These floor spaces 250 can be used advantageously to store larger and heavier equipment, such as refrigerators. The countertop 350 may also include openings or slots in the top to accommodate equipment and allow dispensing access from above without having to reach under or around the countertop 350. The second zone 300 may include a variety of spaces within the countertop 350. This space within the countertop 350 can be used to store equipment that is frequently used and accessed. The third zone 400 may include one or more cabinets 450 and / or shelving.One or more 450 cabinets or shelving units can be wall-mounted at a raised or elevated level. In some examples, one or more of the 450 cabinets may be refrigerated or temperature-controlled. The 450 cabinets may include openings or slots in the underside or bottom surface to advantageously allow dispensing from underneath. This can allow a user to access equipment or ingredients more easily from below the cabinets. This can also allow ingredients to be dispensed without a user having to lift a container or remove an ingredient. In other examples, the 450 cabinets may include one or more refrigerated or temperature-controlled cabinets without dispensing features. For example, a temperature-controlled cabinet may be a reduced-temperature cabinet configured to accommodate an ingredient dispenser.In some examples, the ingredient dispenser might be a milk dispenser. A user can open the temperature-controlled cabinet to access the ingredient dispenser. The user can then remove the dispensed milk, either partially or completely, from the cabinet and dispense the ingredient directly into the dispenser. In one example, the milk dispenser might be pulled forward so that a nozzle can be accessed to dispense an ingredient directly into a container. The 350 countertop can be characterized by a height measured from the floor. In some examples, the height of 350 countertops from the floor can vary from 27 inches (68.58 cm) to 41 inches (104.14 cm), and in certain configurations from 30 inches (76.2 cm) to 38 inches (96.52 cm) or from 32 inches (81.28 cm) to 36 inches (91.44 cm). In some examples, 450 cabinets can be characterized by a height measured between the surface of the 350 countertop and a lower surface of the 450 cabinet through which openings or slots are present to accommodate one or more extendable dispensers. This height of the cabinets 450 from the countertop 350 can vary from 19 inches (48.26 cm) to 29 inches (73.66 cm) and in certain models between 21 inches (53.34 cm) to 26 inches (66.04 cm) or between 22 inches (55.88 cm) to 25 inches (63.5 cm).In some examples, 450 cabinets may also be characterized by a height measured from the bottom surface of the 450 cabinets to a top surface of the 450 cabinets. This height of the 450 cabinets between the top and bottom surfaces may vary between 22 inches (55.88 cm) and 33 inches (83.82 cm), and in certain configurations between 25 inches (63.5 cm) and 31 inches (78.74 cm) or between 26 inches (66.04 cm) and 30 inches (76.2 cm). Shelving units may be characterized by a height measured between the 350 countertop surface and a bottom surface of the shelving units. In some examples, the height of the shelves from the countertop 350 can vary from 8 inches (20.32 cm) to 14 inches (35.56 cm) and in certain models between 9 inches (22.86 cm) to 12 inches (30.48 cm), and in certain models between 10.5 inches (26.67 cm) to 11.5 inches (29.21 cm).In some examples, the height of the shelves from the countertop 350 can vary from 19 inches (48.26 cm) to 29 inches (73.66 cm) and in certain models between 21 inches (53.34 cm) to 26 inches (66.04 cm) or between 22 inches (55.88 cm) to 25 inches (63.5 cm). The 350 countertop can be characterized by a surface area measured on the surface of the 350 countertop. In some examples, the surface area of ​​the 350 countertops can vary from 20 ft2 (1.86 m2) to 30 ft2 (2.79 m2) and in certain modalities between 18 ft2 (1.67 m2) to 22 ft2 (2.04 m2) or between 19 ft2 (1.77 m2) to 21 ft2 (1.95 m2). Figure 3 illustrates one configuration of a beverage station 100 with equipment and ingredients positioned in the various zones. As described above, the beverage station 100 may include a first zone 200 below the countertop 350, a second zone 300 at the level of the countertop 350, and a third zone 400 above or elevated above the countertop 350. The first zone 200 may include a variety of spaces 250 between the floor and the countertop 350. As illustrated in Figure 3, the first zone 200 may include a refrigerator 202 for storing ingredients that require temperature control. The first zone 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 that can be filled with various cups and lids of different sizes. The cup and / or lid dispenser 204 may be angled to allow a user to easily retrieve the cups and / or lids. The countertop 350 may include a cutout around the cup and / or lid dispenser 204, which may allow a user to bend down to retrieve a cup or lid without having to reach around or under the countertop 350. The first zone 200 may also include a nitro system which may include a cabinet or storage unit 208 for nitrogen gas.In other configurations, the cabinet or storage unit 208 can alternatively or additionally store other gases or ingredients, such as for carbonation or other gases. The second 300 zone can include a variety of spaces on the 350 countertop. This zone can have one or more dispensers capable of dispensing various ingredients, beverages, or components. For example, it might include a sauce and syrup dispenser, an espresso and steamed milk dispenser, and a milk and alternative milk dispenser. Other examples include a cup dispenser, a lid dispenser, or an order dispenser. The dispensers come in various forms. They can be configured to allow the ingredient or beverage inside to be dispensed directly from the dispenser, such as into a cup. For example, dispensers can be a container with a nozzle, a container with a pump, a container with a scoop, a container with a lid, and various other configurations.The dispensers can be configured to allow the component contained within them to be dispensed directly from the dispenser, such as into a user's hand. The second zone 300 can include a dispenser or whipped cream dispenser 302. The whipped cream dispenser 302 can include a nozzle 306 with a handle 304. The second zone 300 can also include a plurality of containers 310 with pumps 312 for dispensing syrups and other liquid ingredients. The second zone 300 can also include a plurality of containers with scoops 314 for ingredients such as powders or toppings. The second zone 300 can also include a plurality of containers 340 that can be used for storing dry ingredients. The second zone 300 can also include one or more mixers 320 that can be used for mixing ingredients. The second zone 300 can also include a sink 330. The sink 330 can include at least one drain.In some examples, the 330 sink may also include a water supply connected to a water source. The second 300 zone may also include one or more 308 taps (such as for a nitro system), which can be connected to the 208 unit for storing one or more gases (such as nitrogen). The 308 taps may include a device through which a flow of liquid or gas can be dispensed from a pressurized container. The 308 taps may be used to infuse a beverage with one or more gases (such as nitrogen, carbonation, or other gases). The 350 countertop may include a cutout, such as an opening or slot, to allow connection between the 308 taps and the 208 unit for storing one or more gases.In one example, the second zone 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 nitro coffee dispenser 308. The first zone 200 or the third zone 400 may also include dispensers as described herein. The third 400 zone may include at least one reduced-temperature zone. The reduced-temperature zone may include one or more 450 ingredient dispensers. Each of the 450 ingredient dispensers may dispense the ingredient directly into itself or contain a container for the ingredient, such as a bag or container of the ingredient. Each of the 450 ingredient dispensers may dispense the ingredient directly from the dispenser into a container or cup. The reduced-temperature zone may include a 450 ingredient dispenser in the form of a cabinet that is maintained at a reduced temperature. In some examples, one or more of the 450 cabinets may be temperature-controlled. For example, the 450 cabinets may be maintained at refrigerated or frozen temperatures. Each reduced-temperature zone may include an ingredient dispenser with a 416 or 426 outlet for dispensing a beverage component.The outlet can be positioned above the countertop. The third zone 400 can include a variety of cabinets 450 and / or shelves that can be wall-mounted in a raised or elevated position. The cabinets 450 can include an ice dispenser cabinet 420. The ice dispenser cabinet can be considered an ice dispenser. The ice dispenser 420 can be a cabinet or container that receives ice directly and is configured to automatically dispense ice from the cabinet or container. In other examples, the ice dispenser cabinet 420 can contain 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.The ice dispensing cabinet 420 may have an opening or slot on its underside or bottom surface to accommodate a dispensing outlet or funnel 426, allowing ice to be dispensed from beneath the cabinet 420. This allows a user to access the ice more easily from underneath the cabinet 420. It also allows gravity to be used to advantage in dispensing ice from the cabinet 420. The ice dispensing cabinet 420 may also include a user interface 422 with controls (such as buttons) to allow a user to select a quantity of ice to dispense. The ice dispensing cabinet 420 can be configured to accurately dose and dispense predetermined quantities. In certain configurations, the temperature of the cabinets 420 can be maintained at freezing temperatures between 0°F (-17°C) and 32°F (0°C), and in certain configurations below 32°F (0°C). One or more 450 ingredient dispensers may include one or more 410 liquid dispensing cabinets. A 410 liquid dispensing cabinet may be considered either a liquid dispenser or a dispenser of the liquid ingredient or beverage contained therein. Many of the embodiments described herein involve dispensing liquid, such as milk or a non-dairy liquid. For example, in some embodiments, the liquid may be milk, cream, almond milk, soy milk, oat milk, coconut milk, cashew milk, other alternative milks, other plant-based liquids, coffee, tea, or hemp extract. 410 liquid dispensing cabinets may be refrigerated to maintain dairy ingredient temperatures at safe levels. To dispense edible liquids safe for human consumption, the liquid may be stored at safe temperatures to prevent pathogen growth and spoilage.In certain configurations, the temperature of the 450 cabinets can be maintained at refrigerated temperatures between 30°F (-1, 11°C) and 45°F (7, 22°C), and in certain configurations between 33°F (0, 56°C) and 42°F (5, 56°C), and in certain configurations between 30°F (-1, 11°C) and 41°F (5°C). In certain configurations, the temperature can be maintained without exceeding 41°F (5°C). In some examples, the temperature can be maintained at around 0°F (-17, 78°C). Thus, the liquid dispenser can be considered a refrigerated, frozen, or reduced-temperature liquid dispenser. One or more 450 dispensing cabinets can be associated with a 455 cooling system to maintain the 450 cabinet at reduced temperatures. In other instances, the 450 dispensing cabinets may not be refrigerated and may maintain the liquids at ambient temperature.The 450 dispensing cabinet may be a 410 liquid dispensing cabinet. The 450 dispensing cabinet may include a liquid dispenser or dispenser that may have a container for storing a liquid. In some configurations, valves or other equipment may be used to control the dispensing of ingredients through portions of the dispensing cabinet, such as cutouts or outlets. 410 liquid dispensing cabinets may be configured to accommodate liquid containers, such as jugs, bottles, or bags. 410 liquid dispensing cabinets may be configured to receive and hold liquids directly within them. 410 liquid dispensing cabinets and / or liquid containers may have a mechanism that allows the liquid to be dispensed upside down, such as through an opening or slot in a lower or bottom surface of the 410 cabinet.Liquid dispensing cabinets (410) may have an opening or slot (414) on a lower or bottom surface to accommodate a dispensing outlet or funnel (416) to allow liquid to be dispensed from beneath the cabinets. The dispensing outlet or funnel (416) may be connected to liquid containers or pouches, or to the liquid itself. Each liquid dispensing cabinet (410) may include an outlet (416) for dispensing a beverage component, such as a liquid drink or ingredient. The outlet (416) may be positioned above the countertop. This may allow a user to access the liquid more easily from beneath the cabinets. This may also take advantage of gravity to assist in dispensing liquid from the cabinets.Liquid dispensing cabinets 410 can also include a user interface 412 with controls (such as buttons) that allow the user to select the desired amount of liquid. Liquid dispensing cabinets 410 can be configured to accurately dose and dispense predetermined quantities. For example, the first dispenser 410 might be a milk dispenser, the second a milk alternative dispenser, the third an ice dispenser 420, and a third a sweet cream dispenser. The 450 cabinets may also include one or more 430 cup and / or lid dispensing cabinets. The 430 cup and / or lid dispensing cabinets may be considered a cup and / or lid dispenser. The 430 cup and / or lid dispensing cabinets may include a plurality of 434 openings or slots to accommodate various cups and lids of different sizes. The plurality of 434 openings or slots may be positioned through a lower or bottom surface of the cup and / or lid dispensing cabinets. This may allow a user to access the cups or lids more easily from underneath the 450 cabinets. The third zone 400 may also include one or more shelving units 442 that can mount one or more liquid containers 440 on a wall. The liquid containers 440 can be considered a liquid dispenser or a dispenser of the liquid ingredient or beverage contained therein. The liquid containers 440 can be placed or locked onto one or more shelving units 442. The liquid containers 440 can be configured to hold beverages or liquid ingredients such as tea, juice, water, or other liquids. The liquid containers 440 may include a nozzle or handle 444 that allows a user to dispense the liquid into a cup or container without having to lift or pour a container. This can minimize strain on the user and prevent spills. In addition, the nozzle or handle 444 can also allow a user to use one hand to dispense the liquid directly into a cup or container.In other examples, additional ingredient containers or equipment may be placed or locked in the 442 shelving. The 442 shelving and 450 cabinets may be mounted on a wall or partition of the 100 beverage station. The third zone 400 may also include a 446 printer that can print orders or receipts. As described above, the beverage station 100 can also be placed in a corner position, which allows it to include two substantially perpendicular sides, thus increasing 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 may be the left side of the beverage station 100, and the second side 530 may be the right side. In some examples, the beverage station may also have a middle area 520 positioned between the first side 510 and the second side 530. Within the first zone 200, the refrigerator 202 may be placed on the first or left side 510. Within the first zone 200, the cup or lid dispenser 204 and the cabinet or storage unit 208 for one or more gases may be placed on the second or right side 530.Within the second zone 300, the whipped cream dispenser 302, the plurality of pump containers 312, and the plurality of spoon containers 314 may be placed on the first or left side 510. Within the second zone 300, the plurality of dry ingredient containers 340 and one or more taps 308 may be placed on the second or right side 530. Within the second zone 300, the plurality of pump containers 312 may be placed on the right or second side 530. Within the second zone 300, the sink 330 and one or more mixers 320 may be placed in a mid-area between the first side 510 and the second side 530. Within the third zone 400, at least one of the liquid dispensing cabinets 410 may be placed on the first or left side 510. Within the third zone 400, At least one of the liquid dispenser cabinets 410 and the cup or lid dispenser cabinet 430 can be placed on the second or right side 530.Within the third zone 400, the ice dispenser cabinet 420 can be placed in the middle area 520 between the first side 510 and the second side 530. The 100 beverage station can be modular in the sense that the components placed in each of the zones (such as the first, second or third zones) and / or sides (first side, middle area or second side) can be rearranged within the zones / sides or placed in different zones / sides. For example, the whipped cream dispenser 302 can be placed in one of the cabinets 450 in the third zone 300. In another example, the dry ingredient containers 340, the pump containers 312 for liquid ingredients, and a plurality of containers with spoons 314 can be placed inside a cabinet 450 or mounted on a shelf 442 in the third zone 300. In another example, the ice dispenser can be placed under the countertop 350 in the first zone 200. In another example, the whipped cream dispenser 302 can be placed on the second side 530. In another example, the ice dispenser cabinet can be placed on the first or second sides 510, 530.The equipment and ingredients can be rearranged based on user preference or based on space limitations or requirements. Beverage Station 100 may additionally or alternatively include other types of equipment, such as an espresso machine, coffee maker, cold brew machine, iced tea machine, warmer, stirrer, blender, whipped cream dispenser, steam wand, steamer, or frother. Beverage Station 100 may also additionally or alternatively include other types of ingredients, such as toppings, powders, syrups, sprays, sauces, or other flavorings. As discussed previously, each of these components can be placed in any of Zones 200, 300, or 400. In Figures 4-7C, similar numbers are used to refer to parts similar to those in Figure 3, and the description of those parts may be referenced in the descriptions of the other figures. Figure 4 illustrates another embodiment of a beverage station with equipment and ingredients placed in several zones. As with the embodiment described with reference to Figure 3, the beverage station 1100 may include a first zone 1200 below a surface or countertop 1350, a second zone 1300 at the level of the countertop 1350, and a third zone 1400 above or elevated above the countertop 1350. Similar to beverage station 100 in Figure 3, beverage station 1100, as illustrated in Figure 4, can also be placed in a corner position. This allows the beverage station 1100 to include two substantially perpendicular sides, which can increase the surface area available to the user. 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 beverage station 100, and the second side 1530 can be a right side of beverage station 100. In some examples, the beverage station can also have a central area 1520 positioned between the first side 1510 and the second side 1530. The first zone 1200 may include a variety of spaces under the countertop 1350. As illustrated in Figure 4, the first zone 1200 may include a refrigerator 1202. The first zone 1200 may also include a cup and / or lid dispenser 1204. As shown in Figure 4, the first zone 1200 may include two cup and / or lid dispensers 1204. A first cup and / or lid dispenser 1204 may be positioned on the first side 1510, and a second cup and / or lid dispenser 1204 may be positioned on the second side 1530. Both cup and / or lid dispensers 1204 may be positioned adjacent to the middle portion 1520 of the beverage station 1100. This may advantageously allow a user easy access to cups and lids while positioned at or near the middle portion 1520. The first zone 1200 may also include a nitrogen system which may include a cabinet or storage unit 1208 for nitrogen gas.Within the first zone 1200, the refrigerator 1202 can be placed on the second or right side 1530. Within the first zone 1200, the cabinet or storage unit 1208 for one or more gases can be placed on the second or right side 1530. The second zone 1300 may include a variety of countertop spaces 1350. The second zone 1300 may include a whipped cream dispenser 1302. The second zone 1300 may also include a plurality of containers 1310 with pumps 1312 for dispensing syrups, sauces, and other liquid ingredients. The second zone 1300 may also include a plurality of containers with scoops 314 for ingredients such as powders or toppings. The plurality of containers with scoops 314 may also hold liquid ingredients, such as sauces. The second zone 1300 may also include a plurality of containers 1340 that can be used for storing dry ingredients. The second zone 1300 may also include one or more mixers 1320 that can be used for mixing ingredients. The second zone 1300 may also include a sink 1330.The second zone 1300 may also include one or more taps 1308 (as for a nitro system), which can be connected to the gas storage unit 1208 (such as nitrogen) located in the first zone 1200. The one or more taps 1308 may include a device through which a flow of liquid or gas can be dispensed from a pressurized container. The gas storage unit 1208 can be used to infuse a beverage with one or more gases (such as nitrogen, carbonation, or other gases). The infused beverage (such as nitro cold brew coffee) can be dispensed from one or more taps 1308. The countertop 1350 may include a cutout, such as an opening or slot, to allow connection between the one or more taps 1308 and the gas storage unit 1208. Within the second zone 1300, the whipped cream dispenser 1302, the plurality of containers with pumps 1312, the plurality of containers with spoons 1314 can be placed on the second or right side 1530. Within the second zone 1300, the plurality of containers for dry ingredients 1340 can be placed on the first or left side 1510. The one or more taps 308 can be placed on the second or right side 1530. Within the second zone 1300, the plurality of containers with pumps 1312 can be placed on the second or right side 1530. Within the second zone 1300, the sink 1330 and the one or more mixers 1320 can be placed in a middle area 1520 between the first side 1510 and the second side 1530. The third zone 1400 may include at least one reduced-temperature zone. The reduced-temperature zone may include a cabinet, unit, or ingredient dispenser 1450 that is maintained at a reduced temperature. In some examples, one or more of the dispensed ingredients 1450 may be temperature-controlled. The dispensing ingredient 1450 may include an ice dispenser 1420. The ice dispenser 1420 may have an opening or slot on a lower or bottom surface to accommodate a dispensing outlet or funnel 1426 to allow ice to be dispensed from beneath the ice dispenser 1420. In certain embodiments, the temperature of the ice dispenser 1420 may be maintained at freezing temperatures between 0°F (-17°C) and 32°F (0°C), and in certain embodiments below 32°F (0°C). The one or more ingredient units or dispensers 1450 may include one or more liquid dispensers 1410. The one or more liquid dispensing cabinets 1410 may be considered a liquid dispenser or a dispenser of the liquid ingredient or beverage contained therein. The liquid dispensing cabinets 1410 may have an opening or slot 1414 on a lower or bottom surface to accommodate a dispensing outlet or funnel (not shown) to allow liquid to be dispensed from beneath the cabinets 1410. Each liquid dispensing cabinet 1410 may include an outlet for dispensing a beverage component, such as a liquid beverage or ingredient. The outlet may be positioned above the countertop 1350. This may allow a user to access the liquid more easily from beneath the cabinets 1410. This may also take advantage of gravity to assist in dispensing liquid from the cabinets 1410.Liquid dispensing cabinets 141 may also include a user interface 412 with controls (such as buttons) that allow the user to select the desired amount of liquid. Liquid dispensing cabinets 1410 may be configured to accurately dose and dispense predetermined quantities. For example, the third zone 1400 may include an ice dispenser 1420, the first ingredient dispenser 410 may be a milk dispenser, the second ingredient dispenser 410 may be an alternative milk dispenser, and a third dispenser 410 may be a sweet cream dispenser. The third zone 1400 may also include one or more shelving units 1442 that can mount one or more liquid dispensers 1440 on a wall or panel positioned above the countertop 1350. The liquid dispensers 1440 may be liquid containers. The liquid dispensers 1440 may be placed or locked onto one or more shelving units 1442. The liquid dispensers 1440 may be configured to hold liquid beverages or ingredients such as tea, juice, water, or other liquids. Each of the liquid dispensers 1440 may include a nozzle or handle 1444 that allows a user to dispense the liquid into a cup or container without having to lift or tip a container 1440. This minimizes strain on the user and prevents spills. In addition, the nozzle or handle 1444 may also allow a user to use one hand to dispense the liquid directly into a cup or container.In other examples, additional ingredient containers or equipment may be placed or locked in the 1442 shelving. The 1442 shelving and 1450 cabinets may be mounted on a wall or partition of the 1100 beverage station. The third zone 1400 may also include a 1446 printer that can print orders or receipts. Within the third zone 1400, at least one of the liquid dispensers 1410 may be placed on the second or right side 1530. The liquid dispensers 1410 may be liquid dispenser cabinets. Within the third zone 400, the ice dispenser 1420 may be placed in the central area 1520 between the first side 1510 and the second side 1530. The ice dispenser 1420 may be an ice dispenser cabinet. The 1100 beverage station is modular, meaning that the components placed in each zone (such as the first, second, or third zones) and / or sides (first side, middle area, or second side) can be rearranged within the zones / sides or placed in different zones / sides. Equipment and ingredients can be rearranged based on user preference or space limitations or requirements. The 1100 Beverage Station may additionally or alternatively include other types of equipment, such as an espresso machine, coffee maker, cold brew machine, iced tea machine, warmer, stirrer, blender, whipped cream dispenser, steam wand, steamer, or frother. The 1100 Beverage Station may also additionally or alternatively include other types of ingredients, such as toppings, powders, syrups, sprays, sauces, or other flavorings. The beverage station may include duplicate equipment in different or the same areas. As discussed previously, each of these components can be placed in any of the 200, 300, or 400 zones. Figure 5 illustrates another configuration of a beverage station with equipment and ingredients placed in several zones. As with the configuration described with reference to Figures 3 and 4, the beverage station 2100 may include a first zone 2200 below a surface or countertop 2350, a second zone 2300 at the level of the countertop 2350, and a third zone 2400 above or elevated from the countertop 2350. As shown in Figure 5, the beverage station 2100 can be linear or positioned to one side, against a wall. Instead of having two perpendicular sides as in Figures 3 and 4, the beverage station 2100 in Figure 5 can include a single side or two parallel sides. The first zone 2200 can include a refrigerator 2202, one or more cup and / or lid dispensers 2204, and a unit for storing one or more gases 2208. The second zone 2300 can include dry dispensers 1340, such as a plurality of containers that can be used to store dry ingredients. The second zone 2300 can also include a liquid dispenser 2310, such as a plurality of pump containers that can be used to dispense liquids, such as syrups and sauces. The second zone 2300 may also include a sink 2330, one or more mixers 2320 and a dispenser or whipped cream dispenser 2430.The second zone 2300 may also include one or more taps 2308 for dispensing infused liquids. The one or more taps 2308 may be connected to the unit for storing one or more gases 2208. The third zone 2400 may include at least one reduced-temperature zone. The third zone 2400 may include one or more liquid dispensers 2440, which may be containers that can be placed or locked in wall-mounted shelving. The third zone 2400 may also include units 2450. These units 2450 may include ingredient dispensers 2410. The ingredient dispenser 2410 may include a series of cabinets or storage units. One or more of the units 2450 may be refrigerated or equipped to maintain reduced temperatures. The third zone 2400 may include an ice dispenser or dispenser 2420, such as an ice dispensing cabinet.The 2420 ice dispenser can be an ice maker or connected to an ice maker. The 2400 third zone can also include one or more 2410 liquid dispensing cabinets. The 2400 third zone can also include a 2446 printer that can print orders or receipts. Figure 6A illustrates a countertop support system in a first position. Figure 6B illustrates the countertop support system of Figure 6A in a second position. Figure 6C illustrates a close-up of the countertop support system of Figure 6B. As shown in Figures 6A and 6B, the countertop support 3460 can support or contain a unit 3450. The unit 3450 can be a cabinet. In some configurations, the unit 3450 can be a liquid dispenser or dispenser, a cup and / or lid dispenser, an ice dispenser or dispenser, or other types of dispensers. Each of the dispensers can be a cabinet. The countertop support 3460 above can be mounted or attached to a wall or partition (not shown). A countertop support 3460 can be used on one or more of the units, such as cabinets, at beverage stations as described herein.In particular, a 3460 countertop support can be used to mount one or more units, such as cabinets, in the third zone placed high or above a countertop in the beverage station. The 3640 countertop support system can mount a 3450 unit and allow the 3450 cabinet to slide forward and backward on a horizontal plane. The 3640 countertop support system allows a user to move the 3450 unit toward or away from a wall or partition. The 3460 countertop support allows a user to move the 3450 unit forward or backward with minimal effort. The countertop support 3640 above may include a captive slider. The countertop 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 countertop support system 3640 may further include a front and rear stop to prevent the unit 3450 from sliding backward or forward on the rails 3464. The countertop support system 3640 may include a backplate or wall-mount bracket 3462 connected to or integral with the ends of each of the rails 3464. The backplate 3462 may be attached to a wall or partition to mount the countertop support system 3640. The countertop support 3640 above may also include a slider 3468 on each of the rails 3464. In some embodiments, more than two sliders may be used.Each of the sliders 3468 can be connected or attached to an inner surface of each of the rails 3464. Each slider 3468 can be attached to the respective plate 3466 with a nut. The slider 3468 and the plate 3466 can together form a structure configured to receive and secure a rail 3464. As shown in Figure 6C, the holder 3468 can have a lip or flange 3472 extending outward from the top surface of the holder 3468. The lip or flange 3472 can receive a top surface of the rail 3464. The lip or flange 3472 can be curved to further secure the rail 3464 and prevent the rail 3464 from separating from the slider 3468, such as in a lateral or vertical direction. Similarly, the plate 3466 attached to the slide holder 3468 may include an outwardly extending rim or lip 3470 configured to receive a lower surface of the rail 3464.The edge 3470 can also be curved to further secure the rail 3464 and prevent the rail 3464 from separating from the slider 3468, either laterally or vertically. These components of the support system on the countertop 3640 are advantageously easy to clean and disassemble, so the parts are simple and can be easily separated without the use of additional tools. With the configuration described above, the slider 3468 can remain securely attached to the rail 3464 and can also be configured to slide or move horizontally relative to the rail 3464. In other words, the slider 3468 can move along the length of the rail 3464 to which it is attached. The front end of the rail 3464 can include a front stop in the form of an extension or protrusion 3474. The extension or protrusion 3474 can extend downwards. In this way, the protrusion 3474 can act as a stop to prevent plate 3466 from sliding off the front of rail 3464. Since plate 3466 is attached to the holder 3468, the holder 3468 is also stopped from sliding off rail 3464. In this way, the front stop 3474 can prevent cabinet 3450 from sliding off the front of rail 3464.Similarly, the rear end of rail 3464 at the opposite end may include a rear stop in the form of an extension or protrusion. Backplate 3462 may also, or alternatively, act as a rear stop to prevent cabinet 3450 from sliding off the rear end of rail 3464. Slider 3468 can be attached to or fixed to a lower surface of cabinet 3450. The two sliders 3468 can be attached to opposite ends of the lower surface of cabinet 3450, such as the side edges. This can advantageously leave most of the lower surface of cabinet 3450 exposed and easily accessible for cleaning. In other embodiments, slider 3468 can be attached to the sides or a top surface of cabinet 3450. With the sliders 3468 connected, cabinet 3450 can slide or move back and forth as the connected sliders move back and forth relative to the rails 3468. Therefore, cabinet 3450 can be moved toward and away from the wall or partition to which it is mounted.This advantageously allows the underside of the 3450 cabinet to be easily cleaned when the cabinet is slid forward. Specifically, the cabinet can be slid forward to clean the underside and sides, which would otherwise be obstructed or difficult to access. This also allows the 3450 cabinets to be placed closer together, as it is no longer necessary to maintain a separation between them for cleaning. The 3450 cabinet, which slides forward away from the wall and back toward the wall, can also advantageously improve operational ergonomics in addition to cleaning ergonomics. The 3450 cabinet can be slid forward and backward to refill and empty its contents. For example, the 3450 cabinet can be pulled forward to remove an empty liquid pouch and replace it with a full one. This sliding action can also be used for maintaining, servicing, or repairing the 3450 cabinet. The use of the 3468 slides allows the 3450 cabinet to move along a flat support surface. The resistance of the 3468 slides can be used to hold the 3450 cabinet in place during operation, such as cleaning, dispensing, restocking, or maintenance.The use of slides 3468 can advantageously utilize frictional force to hold cabinet 3450 in place during various operating modes. In this way, cabinet 3450 can be held in position without interfering with the user's activity within it. In other configurations, the system may include a holding force, such as a lock or stop, to maintain cabinet 3450 in place during various operating modes. In some instances, the use of slides 3468 can advantageously eliminate the need for rollers. In some configurations, rollers may be used instead of or in addition to slides. Figure 7A illustrates an ice dispensing unit with a drip tray. Figure 7B illustrates a bottom perspective view of the drip tray in Figure 7A. Figure 7C illustrates a top perspective view of the drip tray in Figure 7B. As shown in Figure 7A, the beverage station may further include a drip tray system 4460 that is positioned beneath the dispensing points of the 4450 units. As described herein, the 4450 units may be a liquid dispenser, a cup and / or lid dispenser, an ice dispenser, or other types of dispensers. Each dispenser may be a cabinet as described herein. The drip tray system 4460 includes an outer frame 4462 that is configured to mount to a bottom surface of the 4450 unit.As shown in Figure 7C, the outer frame 4462 may have an opening 4472 through its upper surface. The outer frame 4462 may enclose or partially contain the drip tray 4464. The drip tray 4464 may be retractable, so that it can be configured to slide relative to the outer frame 4462. The drip tray 4464 is retractable or movable, so that it can be moved between a first position and a second position. In the first position, the drip tray 4464 is positioned below the dispensing point of unit 4450. In the second position, the drip tray 4464 is moved away from the dispensing point of unit 4450. In some examples, the drip tray 4464 may be spring-loaded so that it remains in a first position until a force is applied. When a force is applied, the drip tray 4464 may move to a second position. In some examples, a user may push the drip tray 4464 backward to apply a force. This may be convenient for the user. In other examples, the drip tray 4464 may move in other directions, such as being pushed sideways or pulled forward. The drip tray 4464 may be moved by various objects, such as a cup, a container, or a user's hand. In some examples, the drip tray 4464 may 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 allows, advantageously, that cup or container to be placed under the dispensing point to collect the ingredient dispensed from cabinet 4450. When drip tray 4464 is pushed back with a cup or container, the cup or container can be placed under 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 the liquid dispensed from the dispensing point. The drip tray 4464 can communicate with a controller or the unit to signal that a cup has been placed under the dispensing point of unit 4450. The drip tray 4464 may include a sensor that prevents the unit inside cabinet 4450 from dispensing when the dispensing point is covered by the drip tray 4464. For example, the integrated sensor may be a magnetic sensor housed within the drip tray 4464. When the drip tray 4464 is pushed back with the cup, the magnetic sensor located on the back of the drip tray 4464 can be detected by a magnet, signaling that the drip tray 4464 is in the second position, indicating that it has moved away from the dispensing point. In other configurations, different types of sensors may be used to determine the location of the drip tray 4464.When the cup or container is removed and no force is applied to the drip tray 4464, the spring mechanism can cause the drip tray 4464 to return to the first position, below the dispensing point of unit 4450. In this way, any leakage or dripping from the dispensing point of unit 4450 can fall through the opening 4472 in the outer frame 4462 and into the drip tray 4464. The front surface 4468 of the drip tray 4464 can be curved. This allows a rounded outer surface of the 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 against the front surface 4468 of the drip tray 4464 to dispense 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 a user pulling the drip tray 4464 forward and out of the outer frame 4462. This allows the drip tray 4464 to be emptied, such as into a nearby sink. Certain terminology In this document, the term "beverage" has its usual and common meaning, and includes, among other things, any edible liquid or substantially liquid substance or product that has the property of flowing (for example, juices, coffee drinks, teas, milk, beer, wine, cocktails, liquors, spirits, cider, soft drinks, flavored water, energy drinks, soups, broths, combinations of the same or similar).

Claims

1. A beverage station (10, 100), comprising: a first zone (20, 200) positioned below a countertop; a second zone (30, 300) positioned at countertop level; and a third zone (40, 400) positioned at a raised level, the third zone comprising at least one reduced-temperature zone, wherein the at least one reduced-temperature zone comprises at least one refrigerated dispenser (41, 450) having a lower surface with an opening (416, 426) configured to permit dispensing an ingredient from below the at least one refrigerated dispenser,characterized in that it further comprises an outer frame (4462) configured to be mounted on the lower surface of the refrigerated dispenser and a retractable drip tray configured to move relative to the outer frame between a first position below the opening of the at least one refrigerated dispenser and a second position away from the opening of the at least one refrigerated dispenser.

2. The beverage station according to claim 1, wherein the at least one refrigerated dispenser (41, 450) is mounted on a countertop bracket on a wall or partition in the third zone (40, 400), the countertop bracket comprising at least two sliders (3468) to permit movement of the at least one refrigerated dispenser away from or towards the wall or partition.

3. The beverage station according to claim 2,wherein at least two sliders (3468) are attached to a lower surface of at least one refrigerated dispenser (41, 450).

4. The beverage station according to claim 3, wherein the retractable drip tray (4464) is spring-loaded.

5. The beverage station according to claim 3 or claim 4, wherein the retractable drip tray (4464) comprises a curved front surface.

6. The beverage station of any one of claims 3 to 5, wherein the retractable drip tray (4464) is configured to move backward or forward when moving between the first and second positions.

7. The beverage station of any one of the preceding claims, wherein the first zone (20, 200) further comprises a cup or lid dispenser.

8. The beverage station of any one of the preceding claims, wherein the first zone (20,200) further comprises a cabinet (420) for storing one or more gases.

9. The beverage station according to claim 8, further comprising one or more taps connected to the cabinet (420) for storing one or more gases.

10. The beverage station of any one of the preceding claims, wherein the third zone (40, 400) further comprises an ice dispenser, wherein the ice dispenser is an ice dispensing cabinet (420).

11. The beverage station of any one of the preceding claims, wherein the third zone further comprises a cup or lid dispenser, wherein the cup or lid dispenser is a cup or lid dispensing cabinet (40, 400).

12. The beverage station according to claim 11, wherein the third zone (40, 400) comprises one or more shelves and further comprises a plurality of liquid dispensers.wherein the plurality of liquid dispensers comprises containers configured for dispensing liquids, and wherein the plurality of liquid dispensers is placed on one or more shelves.

13. A method for forming a beverage comprising hot or cold ingredients by using a beverage station according to any one of claims 1 to 12, the method comprising: dispensing at least one cold ingredient into a container from an elevated location.

14. The method of claim 13, wherein the at least one cold ingredient is dispensed from a reduced temperature zone.

15. The method of claim 14, wherein the cold ingredients are added to the container only from the elevated location.

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