Abstract: An emulsifier unit particularly for emulsifying steam and milk to prepare "cappuccino's" comprises a steam delivery conduit in communication with a steam generator and opening into a suction chamber into which a milk delivery conduit is led, said suction chamber being in communication with an emulsifying chamber provided with an outward dispensing opening.

Abstract: A precision tunnel pasteurization process in which the spray density is at least 6 gal./min./ft..sup.2 of processing area and the spray is uniformly distributed over the processing area of the pasteurizer is disclosed, whereby the spray water heats the beer to 140.degree. F.-143.degree. F. and then cools the beer to 70.degree. F.-85.degree. F. The spray nozzles are positioned on staggered centers having 9-12" longitudinal spacing and 6" transverse spacing with 3" spacing from side walls and the nozzle bore is 3/8". The nozzle pressure is about 5 psig to 6 psig and the spray nozzles are the type which are the least likely to become clogged.

Abstract: In a manually operated hot drink dispensing machine for use with a pre-manufactured throwaway container, in order to use containers of two different sizes, that is, pre-manufactured for percolated and other beverages; a dispensing unit including a cylinder forming a sleeve for the containers during use, an inner cylinder forming two chambers suitable for forming a housing for the corresponding containers, and a water supply head equipped with several ports for hot water and a separate port for cold water. The cover of the containers is provided with two raised annular elements, suitable for forming a chamber communicating with the port for the cold water when a container, inserted into the cylinder, is pressed against the head, so as to permit the introduction into the container of only hot water, and into the container of hot and cold water.

Abstract: A system and method of manufacturing an alcohol free wine beverage utilizes as a starting material diluted mature table wine which is thereafter exposed to reduced heat at low feed rates for a short period of time to strip the alcohol under high vacuum conditions while preventing scorching and degradation of the extracted wine base. This wine base is then blended with other ingredients including concentrated grape juice flavorant, carbon dioxide, citrus acid preservatives and further water to cut to a lower level the alcohol content prior to bottling.

Abstract: A lightweight, portable post-mix carbonated beverage dispenser unit for use in small offices or small-volume locations is described. Flavored syrup is supplied to the unit from disposable sealed syrup packages which are plugged into a dispenser valving system. CO.sub.2 is supplied to the unit carbonator system in returnable containers which also may be quickly plugged into a CO.sub.2 valving system.

Abstract: Apparatus and method for making large volumes of hot coffee wherein soluble coffee (i.e. freeze-dried or other instant coffee) is mixed with a relatively small stream of cool or cold water and the resulting mixture is sucked into a relatively large stream of hot water by jet action. The dry soluble coffee in the form of powder, crystals or flakes is metered by an auger from the bottom of a hopper through a discharge nozzle and falls into a mixing bowl wherein the cool or cold water is flowing in the form of a vortex. The cool or cold water spirals down the sides of the bowl in the form of a water curtain which wets and sweeps the interior surface of the mixing chamber thereby preventing buildup of soluble coffee solids thereon and inside the mixing chamber.

Abstract: A preservation device for wine remaining in containers from which a substantial portion of the contents has been dispensed. The preservation device includes a dispensing nozzle which is mountable in the container pouring opening and which is adjustable therein to juxtapose the dispensing end of the nozzle in contiguity to the surface of the remaining wine. Cooperative with the dispensing nozzle is a mount which maintains the dispensing nozzle in the pouring opening during the dispensing of a pressurized gas through the dispensing nozzle. The gas is maintained in a cylinder or capsule which is connected by connecting means to the nozzle and the mount for the nozzle includes fluid passage means permitting the bypassing of excess gas from the container during the dispensing of the gas from the dispensing end of the nozzle.

Abstract: Apparatus and method for the high speed, high volume making of coffee by preheating then superheating water, mixing with a liquid coffee concentrate and balancing heat demands throughout the apparatus to enable preheating of the receiving urn, storing of heat as steam beyond the boiler, and return of that steam to the boiler responsive to pressure drop caused by differential flow rates into and from the boiler, to enable rapid recovery of the boiler and rapid making of large quantities of coffee.

Abstract: The over-pasteurization of a product in a tunnel pasteurizer can result when the normal movement of the product through the pasteurizer is delayed. Over-pasteurization is prevented by cooling the product in the pasteurizing zone to reduce its temperature to a temperature at which no appreciable pasteurization occurs. The temperature of the product may be returned to pasteurizing temperatures when the delay no longer exists. An improved tunnel pasteurizer is described for preventing over-pasteurization of spraying the product with cool water to reduce its temperature. The preferred pasteurizer also includes an automatic level control system for the regenerative paired zones, an external water tank to recover and reuse energy and water usually wasted and a closed cooling system which provides for cooling of the pasteurizer water without the risk of cross-contamination of the cooling source and the pasteurizer.

Abstract: An apparatus for fermenting and carbonating beverages comprises a container for holding a quantity of beverage to be treated. A cap for closing the container has a cup attached to the top thereof and a valve therein for permitting access between the inside of the container and the cup. A first tubular chamber is attached to the inside of the cap by means of a depending circular flange. The first chamber with a valve in one end contains a charge of carbonating material which treats the beverage as it enters the container through an aperture therein. A second tubular chamber is attached to the inside of the cap by means of an outer depending concentric circular flange. The second chamber where fermenting occurs has a plurality of apertures therein for permitting free flow of the beverage therethrough and a micro-fine filter therein for trapping sediment during the fermenting and carbonating process.

Abstract: The pot life of a quantity of decanter contained coffee is significantly increased by maintaining a substantial temperature differential between the surface of the contained coffee and the bottom contents thereof; and dispensing coffee from the bottom of the decanter.The reduced surface temperature, as contrasted with the higher "drinking temperature" maintained at the bottom of the decanter from which coffee is dispensed, results in a significant decrease in oxidation and a dramatic decrease in evaporation as will be apparent from the exponential nature of the vapor pressure curve for water across the temperature range in question.This pot life extension may, if desired, be further increased by maintaining superatmospheric pressure within the decanter.

Abstract: A soft drink beverage pasteurizing system, utilizing heat transfer units, is diclosed. The transfer units being operable to raise the temperature of the beverage to effect pasteurization and operable by suitable temperature controls, to recirculate the beverage through one of the heat transfer units in the event pasteurization temperature is not achieved. Moreover, any tendency of the temperature to raise above pasteurization temperature is prevented by reducing the temperature of the fluid that transfers heat to the beverage.

Abstract: The present invention relates to a method and a device for preparing beverages such as coffee, tea and cocoa in portions in containers such as plastic cups, said containers being first partially filled with a pre-measured amount of flavored powder and thereafter filled up with water. According to the invention water is added under slight overpressure via a water outlet head (3) for partial filling of the container, during which pressure water is added via separate nozzle heads (4) to ensure thorough whipping of the flavored powder in the water.

Abstract: Process and apparatus for disposal of noxious vapors emanating in brewery installations from treatment of wort and mash during the production of beer and for recovery of excess energy therefrom which includes passing the vapors emanating from the treatment of wort through a first condenser, passing the vapors emanating from the treatment of mash through a second condenser, and passing at least part of the exhaust emitted from the first condenser through the second condenser.

Abstract: A top assembly which includes an elongate pour spout and movable follower element is interfitted with the open top of a coffee receptacle whereby coffee may be dispensed through the pour spout while maintaining the main body of coffee isolated from atmosphere.

Abstract: A CO.sub.2 supply system for a carbonator includes a CO.sub.2 cylinder containing a combination of liquid carbon dioxide and gaseous carbon dioxide under pressure at approximately 900 p.s.i.g., an openable end including a valve element disposed in an elongated extension of that end, an adaptor socket for receiving the elongated extension and supporting the cylinder, a pressure regulator connected to the adaptor and a hose coupling the same to a carbonator tank and an elongated tube extending from the open end of the cylinder toward a closed end thereof and terminating at a position spaced from the closed end. The elongated tube is open at both ends to permit the flow of liquid or gas therethrough, depending on the orientation of the CO.sub.2 cylinder. In order to dispense CO.sub.2 gas to a carbonator, the CO.sub.2 cylinder is disposed with its open end down and plugged into the adaptor socket. In this position, CO.sub.2 gas is present in the head space of the CO.sub.2 cylinder adjacent the closed end thereof.

Abstract: This invention provides a novel method and means for carbonating liquids in the container from which the liquids are served to the consumer with a minimum of carbonating gas and for maintaining and enhancing carbonation of the remaining liquid without expensive regulatory apparatus after withdrawal of a portion of the carbonated liquid. Inherent in the means and method to induce and regulate carbonation, the invention provides both means and method for regulating or substantially limiting the maximum volume of liquid introduced into the carbonation chamber as well as a means and method to purge air from the carbonation chamber. According to the invention, a fixed volume vessel and a dynamic capacity carbonating chamber, a pump and relief valves enable consistent carbonation and regulation of the carbonating pressure prior to and following dispensing of carbonated liquids while utilizing a finite, minimum quantity of carbonating gas.

Abstract: An apparatus for aerating for domestic use beverages, such as flavored water. The apparatus comprises a stand (2) with space assigned for a glass bottle (4) and with space assigned for a gas tube (4) containing carbon dioxide, and a sealing member (7) for sealing the mouth (8) of a glass bottle (4) during the aerating process.According to the invention, at the place for the glass bottle (4) a bursting protection (15) is provided, which is movable upward and downward in relation to a glass bottle (4) positioned and to the stand (2), and which in its upper position permits free insertion and removal of a glass bottle (4), and in its lower position encloses entirely a glass bottle (4) thus positioned. The sealing member (7) is located in the upper portion of the bursting protection (15) and capable to seal against the mouth (8) of a glass bottle (4) only when the bursting protection (15) is in its lower position. Hereby a safe and easily handled apparatus is obtained.

Abstract: An installation for the preparation of multicomponent liquid mixes in the production of alcoholic liquors includes a plurality of feed tanks, a dispensing pump unit for feeding respective ones of the liquid components, a plurality of suction pipings each of which communicates between a respective feed tank and a respective dispensing pump of the dispensing unit, a header for collecting the liquid components, a plurality of delivery pipings each of which communicates between a respective dispensing pump and the header and a receiving tank adapted to receive the mixed liquid components. A throttling mixer is arranged substantially at the outlet of the header means and includes normally closed membrane valves which are provided with respective membrane actuators having above-membrane chambers. The above-membrane chambers of the membrane actuators communicate with the suction pipings and a common delivery pipe which itself communicates between the outlet of the throttling mixer and the receiving tank.

Abstract: A closed pressurized container for producing a carbonated beverage of superior quality by providing for contact therein of water and a solid carbonation source. The pressurized container is designed to withstand the pressures and temperatures generated during the preparation of a carbonated beverage from a solid carbonation source. In a preferred embodiment, the container is a rigid receptacle in the shape of a wide mouth bottle adapted to receive a large cap or cover. A perforated basket is mounted inside the cover, and is accessible to water in the bottle when that vessel is turned upside down to an inverted position. A spring loaded, manually operated valve is provided in the cover to permit venting of carbon dioxide from the interior thereof after the water-based mixture within the container has become sufficiently carbonated by absorbing carbon dioxide released by contact of water with the solid carbonation source.

Abstract: A syrup feed system for drink distribution apparatus of the after-mixing type, comprising a mixing zone, means for dispensing syrup to said zone and means for simultaneously feeding water to said zone with which to dilute the syrup, the system comprising a flexible container containing syrup and provided with a pierceable nozzle, support means for said container, means for receiving at least part of said nozzle, means for piercing said nozzle and means for conveying the syrup from the pierced nozzle to said syrup dispensing means.

Abstract: Shown is a portable dispensing system schematically, with a motorless carbonator of the continuous flow type shown in detail employing a needle type valve that is removable as a unit for replacement or repair and which operates in combination with a float element in the carbonator to regulate flow of gas into the carbonator in a smooth manner that also induces a smooth and efficient flow of inlet water from a pressurized supply tank of water to equal the flow rate of carbonated water being drawn from the carbonator to serve one dispensing valve alone or two at a time.

Abstract: A method of and apparatus for making and dispensing carbonated water; the method has the steps of using carbon dioxide propellant gas at a predetermined propellant pressure for propelling flat water through cooling coils and into a carbonator, pressurizing the carbonator at a predetermined storage pressure which is less than the propellant pressure, exhausting used propellant gas into cooled propellant water, commonly admitting water and exhausted gas into the carbonator while restricting and backing up the flowing propelled water and gas and mixing them together under a pressure above the storage pressure, and storing and dispensing under the storage pressure; flat water may also be selectively diverted and dispensed after cooling and before contact with exhausted propellant gas, and the propellant pressure may be boosted with municipal water pressure; the apparatus has a pneumatically powerable water pump, a carbonator, a propelled water conduit connecting a pump outlet to a carbonator inlet, a fill valve i

Abstract: An apparatus for injecting gas under pressure into liquid held in a bottle 5, primarily for injecting carbon dioxide gas into beverages in order to make "fizzy" drinks in the home or other small establishments, comprises a base member 1 including a platform 4 to support the bottle. A housing member 2 is pivoted to the base member about a generally horizontal axis 3 spaced horizontally from the platform so that when the apparatus is opened the bottle can be placed upon, or removed from, the platform. When the apparatus is closed, a dip tube 9 penetrates through the open top of the bottle to permit the injection of gas from a cylinder housed within the base member under the control of a lever 11.

Abstract: An appliance for making an aerated beverage, e.g. for domestic use, comprising a casing in which is mounted a pressurized container of carbon dioxide which is controlled by a manually operable valve, the operation of which is worked by a finger actuable lever. A nozzle is connected to the valve to receive carbon dioxide therefrom and inject it into water in a bottle when the bottle is mounted with the nozzle immersed in the water. A flexible diaphragm surrounds the upper end of the nozzle and carries a stopper which closes the neck of the bottle when so mounted.

Abstract: Shown is a horizontal model of a continuous flow motorless carbonator, which carbonates water from a pressurized source as it is drawn, with a pivoted float element connected mechanically to a gas inlet valve assembly and having an extended arm to receive impact of inlet water, the net force due to impact and weight of the float less its displacement of water, being conveyed to the gas inlet valve to control the flow of inlet gas directly, and the flow of inlet water indirectly, so that the flow rate of water equals the flow rate of carbonated water out and a constant liquid level is maintained during a draw. A vertical model with dual water inlets and a float member resting directly on a gas inlet valve and in position to receive water impact from one of the dual inlets is also shown, employing the same basic principles.

Abstract: This invention provides a novel method and means for carbonating liquids in the container from which the liquids are served to the consumer with a minimum of carbonating gas and for maintaining and enhancing carbonation of the remaining liquid without expensive regulatory apparatus after withdrawal of a portion of the carbonated liquid. Inherent in the means and method to induce and regulate carbonation, the invention provides both means and method for regulating or substantially limiting the maximum volume of liquid introduced into the carbonation chamber as well as a means and method to purge air from the carbonation chamber. According to the invention, a fixed volume vessel and a dynamic capacity carbonating chamber, a pump and relief valves enable consistent carbonation and regulation of the carbonating pressure prior to and following dispensing of carbonated liquids while utilizing a finite, minimum quantity of carbonating gas.

Abstract: A single-stage beer fermentation container has a flexible snap-on lid with improved mounting means for the fermentation lock.

Abstract: A carbonator has a pressure vessel, a nozzle for introducing water and carbon dioxide into the vessel, a water level control including a reed switch and a magnetic float for sensing the level of water and operating the reed switch; a novel housing encloses the level control and provides a unidirectional fluidically affected delay in sensing and control response to a rising water level during filling of the carbonator; the housing has a water chamber which encloses the level sensing float, a water inlet into the water chamber near the level of a maximum desired water level in the vessel, a water outlet from the bottom of the water chamber, and a check valve in the water outlet for allowing flow of water out of the water chamber and for precluding flow of water into the water chamber from the water outlet.

Abstract: A rigid composite body containing crystalline molecular sieves and having liquid-permeable channels extending in a substantially vertical direction from one surface of said body to the interior thereof, preferably to an opposite surface, is charged with carbon dioxide so that when brought in contact with water or an aqueous beverage, the carbon dioxide will be released from the molecular sieve composite body to carbonate the solution. Such rigid, composite bodies are secured in a sealable, nestable, stackable container which provides a convenient and efficient means for dispensing such composite bodies in combination with a dry instant beverage mix for the preparation of carbonated beverages upon the addition of water.

Abstract: A plurality of different liquid flavoring agents is accommodated at static pressure in respective compartments having bottom dispensing valves, and the interior bottom region of each compartment is placed in communication with the atmosphere above the top of the compartment. A quantity of carbonated water is discharged into an open receptacle at a location spaced from the compartment, so that it travels at atmospheric pressure towards the valves associated with the respective compartments. When the discharged quantity of carbonated water reaches the valve associated with the compartment containing the selected liquid flavoring agent, the valve of the compartment in question opens and discharges a preselected amount of the liquid flavoring agent into the carbonated water with which the flavoring agent becomes mixed to form a finished beverage that can be dispensed.

Abstract: A reflux deaeration system is disclosed which removes air from water used in producing carbonated beverages. Carbonating gas under relatively high pressure is conducted from a beverage carbonating mechanism to a water conduit for mixing with the water. In accordance with the qualitative principles of Dalton's Law, the introduced carbonating gas drives out air dissolved in the water.

Abstract: A new and improved process and apparatus for producing alcohol from cereal grains or starch materials is disclosed. The process involves cooking or mashing very rapidly by electric means to prevent any form of hydrolysis of the starch prior to enzymatic hydrolysis by malt. Specific over-all process steps include milling of the grain in a manner to improve the wetting of the grain; electric cooking or mashing; malting of the mash; fermentation and recovery by distillation. The apparatus principally comprises an electric cooking or mashing unit having a central electrode positioned within an electrically conductive outer wall with a suitable electric power source being provided across the central electrode and conductive wall. In accordance with the invention the mash is heated to a predetermined temperature in a matter of seconds without the addition of condensate.

Abstract: A low-cost, motor-less carbonator has a housing having a fill chamber and a carbonation chamber. The chambers are maintained at different pressure levels to create a fluid movement from the fill chamber to the carbonation chamber. The fill chamber can be vented to allow a low pressure water feed to refill the fill tank. Carbonated water from the carbonation chamber is withdrawn on demand by a dispensing means.

Abstract: A method and apparatus for simultaneously carbonating and cooling a liquid beverage. The apparatus includes an upright enclosed vessel with an upright coaxial carbonating column within the same space therefrom to define an upright channel. A source of liquid to be carbonated and liquid carbon dioxide are directed into the lower end of the carbonating column and the product overflows the carbonating column into the annular channel wherein it passes downwardly and out of the vessel. A bypass line of ambient liquid is sprayed onto the top of the carbonating column to dissolve floating ice crystals. Also, a screen is placed between the carbonating column and annular channel to prevent passage of such ice crystals.

Abstract: An apparatus for automatically dispensing containers of a prepared liquid composition in which a plurality of containers each holding the ingredients for a particular liquid composition are stored in a storate device and are delivered one at a time to a mixing station for addition of a measured amount of water. A rod-like electrode, e.g. sonotrode, vibrated within the sonic and ultrasonic frequency range is introduced through the open end of the container for effecting mixing of the added water and ingredients by immersion therein, and a portion of the added water is used to flush the electrode surface free of residual material while the container and electrode are being moved relatively apart to withdraw the electrode therefrom.

Abstract: A "pot life" of a quantity of coffee is substantially extended by materially reducing surface area exposure to atmosphere.In the case of a conventional pour type coffee maker this is effected by isolating the main body of reservoir contained coffee from atmosphere by sealingly engaging a movable follower with respect to the reservoir to isolate the same from atmosphere while permitting pour dispensing of the coffee from a conventional pour spout of small cross-sectional area as compared to the cross-sectional area of the reservoir. The relatively small volume of coffee in the pour spout exhibits only a small surface area exposure to atmosphere and acts, in effect, as a liquid seal which, in cooperation with the movable follower, isolates the reservoir contained coffee from atmosphere.

Abstract: Method and apparatus for the irradiative treatment of beverages such as milk, beer, wine and fruit juice, to sterilize or pasteurize them, in which the beverage is pumped through the system out of contact with the air. The entering beverage is heat exchanged against the exiting beverage, and is then subjected to ultra-violet irradiation, and further heat exchange against the exiting beverage. In the case of milk, homogenization can then take place, followed by further heat exchange against returning beverage, and then heating of the beverage by infra-red irradiation to elevated temperature. After infra-red heating, the beverage can be held at elevated temperature in an insulated conduit, after which it returns in heat exchange with entering beverage. The irradiation of the beverage is performed by passing the beverage through transparent conduits, e.g. of fused quartz. Improved taste, shortened cycle time, lower treatment temperatures and prolonged shelf life for the beverages are obtained.