LIQUID DOSING MACHINE

Abstract

The invention relates to a liquid / milk dosing machine that prevents milk waste, particularly in barista operations when preparing espresso-based hot and cold coffee beverages, by ensuring that the milk used is dosed in a controlled manner, in a specified amount, under hygienic conditions, and at the appropriate temperature.

Description

1 Specifications LIQUID DOSING MACHINE Technical Area The invention is suitable for 5 coffee shops, cafes, restaurants, hotels, and chain beverage stores. It relates to a liquid dosing machine for use. The invention is particularly useful in preparing espresso-based hot and cold coffee beverages. milk in specified quantities, under hygienic conditions, at an appropriate temperature and under controlled conditions. the dosage in this way, especially to reduce milk waste in barista operations, 10 ensuring consistency in beverage flavor and reducing operating costs This relates to the liquid / milk dosing machine that provides this service. State of the Art Today, existing practices include coffee shops and professional beverage establishments. In preparation areas, the use of liquids / milk is generally done manually. This is carried out using these methods; milk is taken from a milk carton (tetra pak) and given to a barista. It is used in estimated or approximate quantities by some businesses. Even though volumetric measuring cups are used, the dosing process is still under operator control. It depends. 20 Furthermore, in current systems, milk is mostly kept in open environments or continuously... It is removed from the refrigerator and reused. This improves both operational efficiency. It lowers the temperature and also creates various problems in terms of health, hygiene and temperature control. It constitutes. 25 The main shortcomings of traditional practices are as follows: • Because the amount of milk can vary in each use, in beverage recipes failure to achieve standardization, • Product flavor may vary by 30% due to varying usage habits from barista to barista. inconsistency arises, • Increased costs and milk waste due to excessive milk consumption, • Increased operation time due to continuous manual processing, 2 • Hygiene and product safety concerns arise because milk can remain outside the appropriate temperature for extended periods. the emergence of security risks • Measurement errors may occur during manual operation. One of the fundamental technical problems arising from traditional practices is that every 5 The problem is that the required amount of milk for the beverage cannot be given precisely and consistently. The problem is that products made with the same recipe can have different tastes, densities, and qualities. This results in consequences such as customer dissatisfaction for businesses. The second major problem is the measurement of baristas during peak hours in businesses. Pouring more milk from the carton into the milk pot than needed without checking 10 It is the filling process. The excess milk remaining after the cream / whipping process is not reused. It is mostly thrown away as waste. This results in a large amount of milk waste, increase operating costs and negative consequences in terms of sustainability This is the reason. Also, coffee shops use milk pots of different sizes for different beverage recipes. It is used. When the milk pot specified in the recipe is not used, milk frothing occurs. The performance and milk density change, which affects the flavor and consistency of the beverage. It has a negative impact. In order to find solutions to traditional problems, various Milk dosing systems have been developed. These developed systems generally use benchtops. bag-in-box or large volume milk in the cooler cabinet placed underneath Packaging is used and milk is delivered to the counter via pumps and hose lines. It is transferred to the dosing taps located on top. However, these systems also have important 25 There are shortcomings, especially in the pump, hoses, and pipes used for milk transfer. Milk residue may remain in the lines after use. The structure of milk... As a result, these residues quickly lead to bacterial growth and hygiene problems. It can open the door. Therefore, the system needs to be cleaned regularly and thoroughly. It is necessary; otherwise, it poses a risk to food safety. 30 Furthermore, these systems often require an underground (below-the-counter) approach in order to be implemented in existing businesses. The areas need to be rearranged. These are the cabinets under the counter. adapting or removing parts of the workbench to suit the system, cutting off certain sections. 3 or the need arises to make structural changes for utilities and installations. This This situation creates additional costs and installation difficulties for businesses. While developing the system that is the subject of the invention, not only the milk dosing process but also the coffee was considered. the actual operational processes in their businesses, our country's sustainability goals and 5 Environmental impacts have also been taken into consideration. This was done through field observations and interviews with baristas. As a result of the meetings held, serious issues arose, especially during peak working hours. A significant amount of milk is wasted, and the use of incorrect milk pots affects product standardization. it disrupts and creates various problems for businesses in terms of cleaning / assembly of existing automated systems. It has been determined that it creates difficulties. 10 In current practices, baristas use more milk than necessary and the frothing process... Pouring away unused milk afterwards not only creates an economic loss, It also creates significant environmental impacts. Wasted milk As the amount increases; 15 • Greenhouse gas emissions generated by cows raised for milk production, • The amount of feed used to nourish the animals, • Costs in feed production, animal feeding, and milk production processes. amount of clean water, • Carbon footprint from production, packaging and cold chain transportation, 20 • Waste management burden It is increasing indirectly. Therefore, the invention aims not only to reduce operating costs, but also It also aims to contribute to a sustainable consumption approach. 25 on a daily basis. The seemingly small amounts of milk wasted are significant when evaluated on a monthly and annual scale. It creates an environmental burden at certain levels. Also, in existing coffee shops, milk is usually packaged in numerous small-volume tetrapak containers. It is used with packaging. This situation is particularly prevalent in businesses with high milk consumption. 30 This results in a significant amount of packaging waste. The invention allows for the use of... Larger volume and more efficient packaging structure thanks to the bag-in-box milk system. can be reused, thus reducing packaging waste for the same amount of milk. 4 This can be reduced. Reducing the number of Tetrapak packages improves waste management, storage, and It also provides advantages in terms of recycling processes. In addition, the logistical operational burden in milk supply processes is also significant for businesses. It is one element. Transporting, storing, and shelving numerous small milk cartons. 5 Its placement and constant modification during operation cause loss of workforce. This is achieved by using a bag-in-box structure, which allows for higher volume milk production. It can be integrated into the system during the trip, thus simplifying logistics processes and Operational efficiency is increasing. The invention can work with different types of milk (whole milk, lactose-free milk, plant-based milk, etc.). It is possible to adapt the system in this way. Furthermore, the system can be adapted to different beverage recipes. Its programmable structure allows it to adapt to different beverage preparation scenarios in the future. The aim is to enable this. Similarly, pesto sauce, used in restaurants and fast-food establishments, is used for pasta. Sauces, ketchup, mayonnaise, specialty sauces and similar liquid products are also often The application is done by visual estimation by the staff. This situation; ● disruption of prescription standardization, ● due to variations in portion costs, 20 ● excessive product use ● inconsistencies in customer experience, ● food waste This is the reason. Especially in chain restaurant businesses, the same product may be sold in varying quantities at different branches. Its use makes it difficult to maintain the quality standard. Milk is also included in espresso-based hot and cold coffee drinks in the current technique. One of the known techniques for dosing is “Device for 30” with the number US7475628B2. This is a patent document titled "Dispensing Milk and / or Milk Froth". In this document; refrigerated milk tank, flexible milk line, peristaltic pump and milk frothing system. A milk distribution structure is described, including a system that focuses particularly on the hygienic conditions of the milk pipeline. It focuses on holding the milk and ensuring a controlled flow. Additionally... milk remaining in the milk line is removed by operating the peristaltic pump in the reverse direction. This is provided. However, the document states that bag-in-box milk packaging has a special feature. positioning within a carrier basket, pinch valve controlled flow management, milk The weight of the milk pot is detected by a weight sensor, the milk pot holder structure allows the user to select the dosage. Integrated dosage control via touch screen and electronic board 5 Features such as these have not been explained. Therefore, the document in question is not included in the controlled application. and it cannot fully meet the precise milk dosing architecture requirements. Another technical solution is the “Beverage Preparation Device with” with the number US20210059466. This is a patent application titled "a Milk System". This document describes milk for coffee beverages. a milk system using a conveyor line, milk pump, flow meter and bag-in-box milk container This is explained, and in particular, the amount of milk is controlled via the flow meter and the milk The aim is to detect when the container is empty. The system is hygienic and automatic. It offers advantages for cleaning operations. However, the document states that Dosing amount is measured directly via the weight sensor, milk pot 15 Detection of its presence and correct position, controlled flow interruption structure with pinch valve, The milk pot holder mechanism, drip tray structure, and all components are housed within a rigid chassis. It does not have features that allow for modular transport. Another technical document is numbered US20160257551 and titled “Dosing System”. This is a patent application. This document describes the controlled dosing of viscous liquids. A liquid dosing system incorporating peristaltic pump and valve structures is described for this purpose. The system is specifically designed for volumetric control of fluid flow, with upper and lower sections. A dosing line supported by valves is described. However, this solution is espresso-based. Milk management specifically for coffee operations, controlled maintenance of milk temperature 25 cooling body providing, carrier basket structure suitable for bag-in-box milk packaging, milk Pot sensing system, weight sensor-controlled precise dosing, pinch valve for milk technical features such as flow control and prescription-based milk quantity management via user interface It does not include these features. Therefore, this patent only covers a general liquid dosing system. It presents an approach that includes hygienic practices for barista operations, 30 It reveals the holistic technical structure of a controlled and waste-preventing milk dosing system. He is unable to place it. Purpose of the Invention 6 The invention aims to eliminate the disadvantages inherent in the prior art. One purpose is to serve coffee shops, cafes, hotels, and professional beverage preparation. milk waste encountered in these areas, dosage errors, and flavor standardization. It was developed to eliminate the deficiency and hygiene problems. The system developed within the scope of the invention is a compact device that preserves milk in a cold environment. It operates with a body structure and delivers milk in predetermined quantities by the user. It performs dosing. The milk pot detection system is located within the system. Thanks to this, when the user selects the drink they want to prepare from the screen, the appropriate milk pot is displayed. This information is determined by the system. Thus, the correct amount of milk for each drink is 10. By ensuring its use, standardization is achieved in product recipes. The system Thanks to this, operator-induced measurement errors are reduced and excessive milk usage is minimized. This is being prevented. The solution offered by the invention specifically addresses the following 15 technical problems: The aim is to eliminate: - Reducing milk waste caused by baristas using milk by eye, - Flavor resulting from the varying amount of milk used in each drink. preventing differences - 20% of differences in foam and flavor can result from using the wrong milk pot. prevention, - Improving hygiene conditions by storing milk at a controlled temperature, - Increasing operational speed by reducing manual measurement processes, - Eliminating the pumps, hoses, and pipelines found in existing systems. by removing them, hygiene conditions are improved and the cleaning operation is shortened. 25 to be completed within the timeframe - Eliminating the need for under-counter and on-counter repairs. - Data that stores dosage information, temperature data, and usage records. memory, - Data is transmitted to a remote system via wired or wireless communication infrastructure within 30 days. communication module that enables transmission - Farm utilization intensity, milk consumption amounts, temperature history, and Data visualization panel that analyzes error logs, - Server infrastructure that provides remote monitoring, reporting and system control, 7 To provide these solutions, the invention must include the following elements and features: is being utilized: - Compact, refrigerated body structure that maintains milk within a specific temperature range. - Depending on customer needs and usage, weight measurement, volume measurement and 5 Time-controlled milk dosing system, - A system that delivers a predetermined amount of milk depending on the product type, and can be monitored and controlled remotely. an electronic control infrastructure that can be monitored and keeps data records, - Data showing daily consumption, heat values, and density map. instrument panel, 10 - A milk pot detection system capable of detecting milk pots of different sizes. - Countertop usage structure, - Short, easily demountable and controlled, eliminating the need for long milk transfer lines. flow system, - Flow structure that facilitates cleaning and reduces milk residue formation, 15 - Provides quick installation and does not require structural changes to existing businesses. Compact design that is practical. The system also tracks milk consumption amount, dosage data, and temperature. values, usage intensity, error logs and operational information are electronically recorded. 20 recording, analyzing and monitoring from a remote center in the environment This enables businesses to control their milk consumption processes and ensure hygiene. to be able to monitor conditions, perform operational efficiency analysis and potential temperature The aim is to enable the detection of violations. The invention is not only for milk dosing purposes, but also for sauces, syrups, and creams. controlled base products and other liquid food products that do not require mixing It can also be used for dosing purposes. In this context, the system can be used for coffee. shops, cafes, restaurants, fast-food restaurants, hotels, chain food and beverage establishments 30 according to the recipe in businesses, pasta and salad restaurants and industrial kitchens It allows for the dispensing of large quantities of liquid product. Explanation of the Figures Figure 1: General perspective view of the milk dosing machine, which is the subject of the invention. 8 Figure 2: General perspective view of weight sensor-based dosing. Figure 3: General perspective view of dosing with a peristaltic pump. Figure 4: A general perspective view of time-controlled dosing. Figure 5: Perspective view of the disassembly of the milk dosing machine, which is the subject of the invention. Figure 6: Schematic view of the remote data monitoring and communication system. 5 Explanation of Reference Numbers Reference Number Reference Name Cooling housing Bag-in-box basket Pinch valve 40 Control screen 50 Weight sensors 60 Electronic cards 70 Chassis 80 Covers 90 Droppers 100 Flow control elements 110 Liquid / Milk pot holder 120 Liquid / Milk pot 130 Communication modules 140 Data storage units 150 Remote server systems 160 Data display panel 170 Temperature sensor Detailed Description of the Invention The subject of the invention is a milk dosing machine; it stores milk in a controlled manner and dispenses milk according to a prescription. as a system that dispenses the correct amount and controls the proper use of the milk pot It is in operation. Figure 1 shows the general perspective of the milk dosing machine, which is the subject of the invention. Its appearance is shown. 9 The milk dosing machine, the subject of the invention, is shown in Figure 5 with a disassembly perspective view. This includes the following: - Cooling housing that ensures milk is kept within the appropriate temperature range. (10); controlled milk temperature with heat-insulated body structure and cooling system. This allows for its protection in this way, 5 - bag-in-box milk packaging is fixed and organized within the system. Bag-in-box basket (20) that enables positioning; carrier and placement Its supportive structure allows for the safe use of milk packaging. - pinch valve (30) which opens and closes the milk flow in a controlled manner; hose clamping It operates on the principle of providing flow control without direct contact with the milk and 10 It creates a hygiene advantage. - user's beverage selection, dosage adjustment and system control operations Control screen (40) that enables it to perform; touch or electronic It allows data entry through its user interface. - ensuring the correct amount of product is given in the dosed quantity, the presence of the milk pot (120) 15 and / or weight sensor that detects suitability (50); via sensor structure It measures the weight changes that occur and transfers the data to the electronic card (60), - electronic card (60) that performs all control and management operations of the system; Flow control element (100), valve (30) by processing data from sensors (50) and manages user control functions. Flow control element (100) as 20 A peristaltic pump is preferably used. - mechanical handling and securing of all system components chassis (70) that provides; creates system integrity thanks to its rigid load-bearing structure, - protects system components from external environmental influences and ensures user safety. Cover providing (80); mechanical and environmental protection with protective outer surface structure 25 creates, - controlled collection of milk droplets formed after dosing The drip tray (90) provides hygiene and cleanliness thanks to its liquid collection reservoir structure. It creates convenience, - Peristaltic system that ensures controlled transport and dosing of milk 30 pump (100); thanks to its structure which works with the rotary roller compression principle It performs precise liquid transfer. - milk pot holder which ensures that the milk pot (120) is fixed in the correct position. (110); accurate milk pot thanks to the positioning structure compatible with the sensor (50). (120) supports the detection process, - a milk pot that collects the dosed milk before the frothing process. (120); thanks to its structure that can be produced in different volumes, it is suitable for the beverage recipe. provides the possibility of use, - Communication module that enables the transfer of system data to remote systems. (130); wired or wireless data communication infrastructure (wi-fi, ethernet, gsm, It receives data from the electronic card (60) via Bluetooth etc. and sends it to a remote server transfers it to the system, 10 - system usage data, temperature information, error logs, and dosage. data storage unit (140) that enables the storage of quantities; electronic data Thanks to its storage structure, past usage information is recorded. allows, - centralized processing, storage, and 15 of the data coming from the system. Remote server system (150) that enables management; over network connection Server infrastructure that analyzes data transmitted by the communication module (130) works with, - milk consumption quantity, usage intensity, temperature history, error logs, and maintenance. Data visualization panel 20 that allows the user to monitor the information. (160); analysis and reporting processes thanks to the graphical user interface It allows it to be realized, - enables the measurement of temperature values ​​inside the cooler housing (10) Temperature sensor (170); thanks to its sensor structure that detects temperature changes. It transfers the measurement data to the electronic card (60). 25 The system generally consists of components located inside a cooling housing (10). This is done to ensure that milk is stored hygienically and at a controlled temperature. The packaging is placed inside the bag-in-box basket (20) located inside the body. Dosing with weight sensor (50) in Figure 2, and with peristaltic pump (100) in Figure 3. Dosage, a general perspective view of time-controlled dosing is shown in Figure 4. When the system is started, the user can prepare what he / she wants via the control screen (40). The user selects a beverage. Information about the selected beverage is transmitted electronically to control the system. 11 The electronic card (60) processes the beverage recipe information. by evaluating the required amount of milk and the information about the suitable milk pot (120) to be used It determines. The processes performed with the milk dosing machine, which is the subject of this invention, are as follows: 5 - Cooler housing (10), with Bag-in-box basket (20); Bag-in-box milk packaging placement within the system and positioning inside the cooler housing, - Weight sensor (50), Electronic board (60), Milk pot holder (110), Milk pot (120) with; placing the milk pot (120) on the milk pot holder (110) and weight Performing the control of the appropriate milk pot (120) with the sensor (50), 10 - Control screen (40), Electronic board (60); User's control screen (40) Select the beverage type and portion sizes and then perform the dosing process. to start, - With pinch valve (30), electronic card (60), peristaltic pump (100); electronic card After the appropriate milk pot (120) is verified by (60), pinch valve (30) or 15 Dosing of the determined amount of milk via peristaltic pump (100), - With a dropper; ensuring drip control after the dosing process and excess fluid collects on the dropper (90), - Chassis (70), Cover (80); All system components on the chassis (70) ensuring it is secured and protected from the outside environment with a cover, 20 - Cooling housing (10), Electronic board (60); System milk controlled temperature by keeping it within the specified range to maintain hygienic usage conditions, - Weight sensor (50), Electronic board (60), Control screen (40), Milk pot holder (110) If the wrong volume milk pot (120) is used, the system preventing the dosing process, 25 - With electronic board (60), data storage unit (140), temperature sensor (170); Dosage amount, temperature information and usage data are stored in the data memory. recording, - Data recorded is transmitted to the remote server via the communication module (130) transfer to the system (150), 30 - With remote server system (150); Usage intensity, milk consumption amount and Analysis of temperature data on the data display panel (160). 12 When the system is started, the user can prepare what he / she wants via the control screen (40). The user selects a beverage. Information about the selected beverage is transmitted electronically to control the system. The electronic card (60) processes the beverage recipe information. by evaluating the required amount of milk and the information about the suitable milk pot (120) to be used It determines. 5 A milk pot holder on the system is available for the user to place the milk pot (120). (110) is located. The user places the milk pot (120) into the milk pot holder (110) When placed, the milk pot (120) is controlled by the weight sensor (50) located here. Its presence and / or suitability is detected. The system detects milk 10 that matches the selected beverage recipe. It checks the use of the milk pot (120). It detects unsuitable milk pot (120). If this happens, the dosing process is not initiated. When the correct milk pot (120) is detected, it is fed via the electronic board (60) and with dosing method varying according to customer preference (weight sensor (50), peristaltic 15 The pump (100) and the electronic board (60) with the time control algorithm are working. Pinch valve (30) and peristaltic pump (100) pump the milk inside the bag-in-box in a controlled manner. It transfers it to the system. As shown in Figure 6, the system also provides dosage data. a communication module that enables recording and remote monitoring (130) It is located. The communication module (130) works in conjunction with the electronic board (60). The system records the dosage amount, usage time, temperature information, and error logs. and transfers the operation data to the data storage unit (140). Information stored in the data storage unit (140) can be transmitted via wired or wireless communication. It is sent to the remote server system (150) via the infrastructure. Thus, the business milk consumption amounts, usage intensity, prescription-based dosage data, temperature History and system error logs can be monitored remotely. Information stored in the data storage unit (140) can be transmitted via wired or wireless communication. It is sent to the remote server system (150) via the infrastructure. Thus, the business milk consumption amounts, usage intensity, prescription-based dosage data, temperature History and system error logs can be monitored remotely. 13 Working in connection with the remote server system (150) and data viewing panel (160) thanks to; ● daily, weekly, monthly and yearly milk consumption amounts, ● Quantities used per product, 5 ● Dosage numbers per prescription, ● hourly usage intensity, ● Shift-based usage statistics, ● Operator-based usage records, ● Temperature history records, 10 ● Temperature limit violation warnings, ● error and alarm logs, ● maintenance and service reminders, ● Estimates of remaining product quantity, ● Bag-in-box change history, 15 The data can be analyzed and various reports can be presented to the user. The data display panel (160) allows monitoring the data of a single device as well as multiple devices. multiple devices, different branches or different business locations centrally It also allows for comparative monitoring. Thus, the business 20 overall consumption analyses, performance comparisons, and operational efficiency. Evaluations can be carried out. Working in connection with the remote server system (150) and thanks to the viewing panel (160) User data includes: daily milk consumption, product-based consumption amount, hourly consumption intensity, 25 It can analyze temperature changes, maintenance needs, and error logs. The system also measures the temperature values ​​inside the cooler housing (10). There is a temperature sensor. The measured temperature data is stored in the data storage unit (140) It can be stored and transferred to a remote server system (150). 30 All system components are mounted on a chassis (70). The system is protected from the external environment. Cover (80) on chassis (70) for the purpose of protection and creating an aesthetic structure It is positioned. Drip and liquid spills may occur after the dosing process. 14 A dropper (90) is located under the system for the purpose of controlling their accumulation. Dropper (90) allows for controlled milk droplets that may occur after use. This system ensures the hygienic collection of milk. Thanks to this working principle, the system collects the milk hygienically. stored under appropriate conditions, automatic dosing in the prescribed amount. to prevent the use of the wrong milk pot (120) and to prepare coffee 5 It ensures standardization in its processes. In the first method, the target is used by using the data received from the weight sensor (50). The pinch valve (30) or peristaltic pump (100) is operated until the weight is reached. In the second method, predetermined flow values ​​for peristaltic pump (100) Volumetric dosing is performed using this method. In the third method, the product based on the electronic card (60) is recorded on the card. Calibration data is used. In this method, a defined flow rate of 15 is used for a specific product. The duration is taken as the basis and the pinch valve (30) or peristaltic pump (100) is used for the specified time. It is operated throughout the duration. Thus, time-controlled operation is achieved without the use of a weighing system. Dosing can be done. A specific liquid is required during the initial setup or calibration phase. The amount of product flow per unit time is determined and stored in the system memory. It is recorded. The electronic card (60) uses the target amount for the selected prescription to record 20 calculating the required working time and the relevant dosing element during this time It operates. To improve accuracy, the system undergoes calibration at regular intervals. It can be performed or recalibrated by the user. 25 Thus, dosage is required for different products, different temperature conditions, and different flow characteristics. Its accuracy can be preserved. In time-controlled dosing methods, separate calibration parameters are used for different products. can be created and these parameters are stored in the data storage unit (140) 30 is being done. The invention is not limited to dairy products only, but also includes sauces, syrups, cream-based products and It also allows for controlled dosing of liquid products with different viscosity values. It provides a modular dosing infrastructure that allows for different businesses to use it. Recipe-based standardized portioning is ensured, and product costs are kept under control. Food is being purchased and food waste is being reduced.

Claims

16 REQUESTS 1. The invention relates to hot and cold coffee beverages, dairy products, sauces, syrups, and creams. Preventing the waste of liquid products with different base and viscosity values, in specified quantities, under hygienic conditions, at an appropriate temperature, and under controlled conditions. 5 enabling the dosage to be adjusted accordingly; - mechanical handling and securing of all system components chassis with rigid load-bearing structure (70), - Mechanical and environmental protection of system components against external environmental influences. and cover (80) which provides user safety, 10 - Heat-insulated body structure and cooling system for maintaining the liquid at the appropriate temperature. Cooling housing that allows controlled storage within the specified range. (10), - bag-in-box packaging is fixed and organized within the system. 15 bag-in-box basket (20), - managing all control and user functions of the system electronic card (60) - controlled collection of liquid droplets formed after dosing 20 dropper with liquid collection reservoir structure (90) It is a liquid dosing machine containing, - ensuring that the dosed amount of product is given in the correct measure, liquid pot (120) by sensing its presence and / or suitability, and measuring weight changes. Weight sensor (50) transmitting data to electronic board (60), - Control of the electronic board (60) according to the data from the sensors (50); 25 pinch valve (30) which opens and closes the flow of liquid in a controlled manner. - User input for beverage selection, dosage adjustment and system control operations. touch or electronic user interface that enables it to perform control screen with interface (40), - Electronic board (60) is in control according to the data from the sensors (50); 30 customer At least one flow control element (100) determined according to the needs, 17 - sensor (50) which ensures that the liquid pot (120) is fixed in the correct position Detection of liquid pot (120) with compatible positioning structure supporting liquid pot holder (110), - wired or wireless data communication infrastructure (Wi-Fi, Ethernet, GSM, Bluetooth) (like) thanks to which it receives data from the electronic card (60) to the remote server system 5 transmitting communication module (130), - system usage data, temperature information, error logs, dosing data that enables the storage of quantities and past usage information. storage unit (140), - centralized processing, storage, and 10 of the data coming from the system. Network connection communication module (130) that enables management data transmitted by and stored in the data storage unit (140) remote server system that analyzes information (150), - liquid consumption amount, usage intensity, temperature history, error logs, and graphical 15 that allows users to monitor maintenance information. data analysis and reporting processes are performed via a user interface. viewing panel (160), - measuring the temperature values ​​inside the cooler housing (10) and measurement Temperature sensor (170) which transmits its data to the electronic card (60), It is characterized by its inclusion. 20 2. A flow control element (100) conforming to claim 1, whose characteristic is a peristaltic is a pump (100).

3. Precise fluid transfer by rotary roller compression principle, in accordance with claim 2. It is characterized by the peristaltic pump (100) which performs the function. 25 4. In accordance with Claim 1, operating on the hose compression principle, directly mixing liquid / milk. Characterized by pinch valve (30) which provides hygienic flow control without contact. is being done.

5. Liquid / milk consumption quantities and usage intensity of the establishment, in accordance with Claim 1, Prescription-based dosage data, temperature history, and system error logs are available remotely. 30 characterized by a remote server system (150) that enables monitoring. is being done.

6. Daily, weekly, monthly and yearly liquid / milk consumption amounts according to Claim 1, product the amounts used on a per-prescription basis, the dosage numbers per prescription, hourly 18 usage intensity, shift-based usage statistics, operator-based usage records, temperature history records, temperature limit violation warnings, errors and alarms. records, maintenance and service reminders, remaining product quantity estimates, bag-in The box change history and data are analyzed, and various reports are provided to the user. Remote server system (150) that works in connection with and enables data 5 It is characterized by its viewing panel (160).

7. Using the data received via the weight sensor (50) in accordance with claim 2. pinch valve (30) or peristaltic pump operated until target weight is reached It is characterized by (100).

8. Using predetermined flow rate values ​​in accordance with Claim 2, volumetric 10 It is characterized by the peristaltic pump (100) with which dosing is performed.

9. Product-based information registered on the electronic card (60) in accordance with Request 2. with calibration data and during a defined flow period for a specific product and pinch valve (30) or peristaltic pump (100) operated for the specified period It is characterized by 15.

10. Separate dosing systems created for different products in time-controlled dosage, in accordance with Claim 1. data storage unit (140) in which calibration parameters are stored It is characterized by...