Abstract: A beverage dispensing system includes a nozzle body with a plurality of ingredient inlets and a water inlet disposed in the nozzle body. A diffuser is connected to the nozzle body and has floor with a plurality of holes therethrough. A nozzle cap is connected to the diffuser and has an outlet. A first mixing chamber is formed between the ingredient inlets and the diffuser floor, and a second mixing chamber is formed between the diffuser and the outlet, with the second mixing chamber being configured to receive fluid from the first mixing chamber via the holes in the diffuser floor. A first water flow path is situated between the water inlet and the first mixing chamber, and a second water flow path is situated between the water inlet and the second mixing chamber, wherein the second water flow path bypasses the first mixing chamber.

Abstract: A food dispensing machine includes a product chamber with a dispensing valve connected to the product chamber and having an outlet through which a product contained in the product chamber is dispensed. The product chamber has a cleaning solution inlet connectable to a cleaning solution supply source for receiving cleaning solution into the product chamber. The product chamber further has an ingredient inlet alternatively connectable to either an ingredient supply source or the dispensing valve outlet. When the ingredient inlet is connected to the dispensing valve outlet, a re-circulating flow path is created, allowing for complete cleaning and sanitizing of the product flow path.

Abstract: A beverage dispensing system includes a nozzle body with a plurality of ingredient inlets and a water inlet disposed in the nozzle body. A diffuser is connected to the nozzle body and has floor with a plurality of holes therethrough. A nozzle cap is connected to the diffuser and has an outlet. A first mixing chamber is formed between the ingredient inlets and the diffuser floor, and a second mixing chamber is formed between the diffuser and the outlet, with the second mixing chamber being configured to receive fluid from the first mixing chamber via the holes in the diffuser floor. A first water flow path is situated between the water inlet and the first mixing chamber, and a second water flow path is situated between the water inlet and the second mixing chamber, wherein the second water flow path bypasses the first mixing chamber.

Abstract: A beverage dispensing system includes a nozzle body with a plurality of ingredient inlets and a water inlet disposed in the nozzle body. A diffuser is connected to the nozzle body and has floor with a plurality of holes therethrough. A nozzle cap is connected to the diffuser and has an outlet. A first mixing chamber is formed between the ingredient inlets and the diffuser floor, and a second mixing chamber is formed between the diffuser and the outlet, with the second mixing chamber being configured to receive fluid from the first mixing chamber via the holes in the diffuser floor. A first water flow path is situated between the water inlet and the first mixing chamber, and a second water flow path is situated between the water inlet and the second mixing chamber, wherein the second water flow path bypasses the first mixing chamber.

Abstract: A beverage dispensing system includes a nozzle body with a plurality of ingredient inlets and a water inlet disposed in the nozzle body. A diffuser is connected to the nozzle body and has floor with a plurality of holes therethrough. A nozzle cap is connected to the diffuser and has an outlet. A first mixing chamber is formed between the ingredient inlets and the diffuser floor, and a second mixing chamber is formed between the diffuser and the outlet, with the second mixing chamber being configured to receive fluid from the first mixing chamber via the holes in the diffuser floor. A first water flow path is situated between the water inlet and the first mixing chamber, and a second water flow path is situated between the water inlet and the second mixing chamber, wherein the second water flow path bypasses the first mixing chamber.

Abstract: A food and beverage dispenser for dispensing food and beverage products may have a clean in place (CIP) system that functions with minimal to no operator interface and disassembly. The dispenser may include one or more product barrels and an ingredient supply refrigerator. A nozzle cap containing a cleaning/sanitizing agent may be placed on a dispensing valve of the dispenser, and a CIP connector may be connected to a BIB connector after disconnecting the BIB connector from a BIB package. The CIP connector completes a CIP circuit that places the product barrel in fluid circulation with a water source and optionally another sanitizer source to help clean the dispenser in place. A heater may be included in the CIP circuit to heat the circulating fluid. A microcontroller or other computer processor may control the CIP process.

Abstract: A food dispensing machine includes a product chamber and an ingredients source including a gas source connected to the product chamber. A flow control device is configured to control ingredients flow from the ingredients source to the product chamber. A pressure measurement device is configured to output a gas pressure signal, and a controller is configured to receive the gas pressure signal and determine a gas flow control signal based on the gas pressure signal. The controller outputs the gas flow control signal to the flow control device.

Abstract: A food dispensing machine includes a product chamber with a dispensing valve connected to the product chamber and having an outlet through which a product contained in the product chamber is dispensed. The product chamber has a cleaning solution inlet connectable to a cleaning solution supply source for receiving cleaning solution into the product chamber. The product chamber further has an ingredient inlet alternatively connectable to either an ingredient supply source or the dispensing valve outlet. When the ingredient inlet is connected to the dispensing valve outlet, a re-circulating flow path is created, allowing for complete cleaning and sanitizing of the product flow path.

Abstract: A food dispensing machine includes a product chamber with a dispensing valve connected to the product chamber and having an outlet through which a product contained in the product chamber is dispensed. The product chamber has a cleaning solution inlet connectable to a cleaning solution supply source for receiving cleaning solution into the product chamber. The product chamber further has an ingredient inlet alternatively connectable to either an ingredient supply source or the dispensing valve outlet. When the ingredient inlet is connected to the dispensing valve outlet, a re-circulating flow path is created, allowing for complete cleaning and sanitizing of the product flow path.

Abstract: The disclosure provides an improved method and system for reducing energy in a beverage machine. The disclosure provides for a reduced operation of a mixer motor in the beverage machine that still allows for testing product conditions and ensuring product quality unique to the needs of beverage dispensing. The product remains cooled or frozen longer, thus reducing compressor operation in a refrigeration system and heat input into the surrounding environment, such as a store, that further reduces the cooling needs of the environment for an overall reduced energy consumption with the beverage machine. The invention departs from the standard of continuous mixing to ensure product quality and reduces the energy input into the mixer motor and energy input into the product chamber, thus reducing the compressor reactivation frequency for significant energy savings.

Abstract: A food dispensing machine includes a product chamber with a dispensing valve connected to the product chamber and having an outlet through which a product contained in the product chamber is dispensed. The product chamber has a cleaning solution inlet connectable to a cleaning solution supply source for receiving cleaning solution into the product chamber. The product chamber further has an ingredient inlet alternatively connectable to either an ingredient supply source or the dispensing valve outlet. When the ingredient inlet is connected to the dispensing valve outlet, a re-circulating flow path is created, allowing for complete cleaning and sanitizing of the product flow path.