Iced Beverage Dispensing Font With Venturi Ice Seeding
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Solution Overview
Problem
Existing systems struggle to efficiently dispense beverages at subzero temperatures, particularly iced beer, due to the freezing point depression caused by alcohol and carbonation, which is not practical with traditional draught systems.
Innovation Solution
A method involving a heat exchanger, a venturi effect created by passing the cooled beverage through an orifice of reduced diameter into a larger pipe, followed by controlled dispensing through smaller and larger orifices to produce ice seeds and slush, with a two-stage tap mechanism for managing ice flow.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Temperature
If traditional heat exchangers are used to cool beverages, then the beverage can be cooled to subzero temperatures, but the beverage may freeze completely due to freezing point depression from alcohol and carbonation
Solution Approach 1:
The system dynamically adjusts the orifice diameter and cooling parameters based on beverage composition (alcohol content, carbonation level) to control the freezing point. By changing the physical parameters of the flow path and thermal processing, the system prevents complete freezing while maintaining subzero temperatures for iced beverages.
Solution Approach 2:
The invention uses a variable orifice that can change its opening diameter dynamically during operation. This allows the system to adapt the flow rate and pressure in real-time, preventing the beverage from freezing solid by adjusting the dynamics of flow through the heat exchanger based on temperature and viscosity feedback.
2Temperature
If the beverage is cooled to subzero temperatures, then iced beer with ice flakes and slush can be produced, but the beverage viscosity increases and flow rate decreases
Solution Approach 1:
The system dynamically adjusts the orifice diameter based on beverage viscosity and flow rate feedback. When the beverage becomes too viscous due to ice crystal formation, the orifice opens wider to maintain adequate flow rate, allowing the system to deliver iced beverages with desired texture while maintaining productivity.
Solution Approach 2:
The invention changes the physical parameters of the flow path (orifice diameter, pressure differential) in response to beverage temperature and viscosity changes. This allows the system to compensate for increased viscosity at subzero temperatures and maintain consistent dispensing performance.
3Manufacturing precision
If a smaller orifice is used to create ice seeds, then ice crystal formation is enhanced, but the flow rate is restricted
Solution Approach 1:
The system uses a dynamically adjustable orifice that starts small to promote ice nucleation, then automatically opens wider as ice crystals form and viscosity increases. This dynamic adjustment allows the system to achieve precise ice crystal control initially, then compensate for flow restriction to maintain overall productivity.
Solution Approach 2:
The invention uses a preliminary small orifice opening to initiate ice crystal formation before transitioning to a larger opening. This preliminary action creates the desired ice texture, and subsequent orifice opening compensates for the initial flow restriction, ensuring both ice crystal quality and overall dispensing rate.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
Enables the efficient dispensing of iced beverages at desired subzero temperatures by creating ice seeds and managing ice flow, ensuring consistent delivery of semi-frozen drinks.
Implementation Method 1
cooling the beverage in the heat exchanger
Implementation Method 2
passing the cooled beverage through an orifice of reduced diameter and subsequently into a pipe of increased diameter relative to the orifice thereby creating a venturi effect in the beverage line
Implementation Method 3
creating a venturi effect in the beverage line, causing the production of ice seeds in the beverage
Implementation Method 4
supplying the cooled beverage to a font cooled to a temperature which is cooler than the beverage
Data Source
Figure 1
Figure 2
Figure 3~4
AI summary
A system for providing an iced alcoholic beverage such as iced beer or carbonated soft drink includes a source of chilled coolant (16), and a beverage line (10) for supplying the beverage. A heat exchanger (20) is disposed in the beverage line (10) for cooling the beverage by heat transfer to the chilled coolant. A restriction (22) or orifice forming a venturi is provided in the beverage line (10) downstream from the heat exchanger. A chilled font (18) for further cooling the beverage is provided downstream from the orifice. The font (18) includes a dispenser tap (30) capable of dispensing the beverage at a relatively low dispense rate and at a relatively higher dispense rate. In use the beverage is first dispensed at a relatively low dispense rate through a smaller orifice of a narrow diameter at a preset low flow rate of beverage, and becomes ice or slush (40). After a period of time the liquid beverage, which may contain ice in the form of flakes, slush, crystals or the like is dispensed at a faster rate, typically through a larger diameter orifice.