Nestec S.a.

Societe D'assistance Technique Pour Produits Nestle S.a.

Thomas B Winters

James E Wimmers

Jim H Priday

Apparatus for producing and dispensing a reconstituted coffee beverage having a thick layer of foamed coffee on its surface, similar in appearance to cappuccino coffee beverage. A measured amount of dehydrated coffee concentrate, such as spray dried instant coffee, and a small amount of cold water are combined, with vigorous agitation in a cooled mixing chamber to form a cold, foamed coffee concentrate. Upon formation of the foamed concentrate, a controlled amount of hot water is introduced into the mixing chamber to dilute the foamed concentrate while substantially retaining the foamed structure to thereby provide a liquid reconstituted coffee fraction of a desired concentration, and a foamed coffee fraction of similar concentration. The resulting beverage is then discharged from the mixing chamber into a cup, with the foamed coffee fraction resting on the surface of the liquid coffee fraction to provide a hot coffee beverage having a thick layer of stable foam on the surface of the beverage. A timer mechanism is provided to sequentially control the introduction of dehydrated coffee, cold water and hot water into the mixing chamber, and the discharge of the reconstituted beverage from the chamber.

Apparatus for dispensing coffee having a foamed surface

A method for producing and dispensing a reconstituted coffee beverage having a thick layer of foamed coffee on its surface, similar in appearance to cappuccino coffee beverage is disclosed. A measured amount of dehydrated coffee concentrate, such as spray dried instant coffee, and a small amount of cold water are combined, with vigorous agitation in a cooled mixing chamber to form a cold, foamed coffee concentrate. Upon formation of the foamed concentrate, a controlled amount of hot water is introduced into the mixing chamber to dilute the foamed concentration while substantially retaining the foamed structure to thereby provide a liquid reconstituted coffee fraction of a desired concentration, and a foamed coffee fraction of similar concentration on the surface of the beverage.

Method for producing coffee having a foamed surface

On a conveyor belt, an ejection mechanism ejects objects travelling thereon which do not fulfill predetermined requirements as detected by a detecting device. To speed up the return of the ejection mechanism to its home position, the ejection cycle is divided into several movements. First a striking element is propelled against the object to be ejected, then the striking mechanism pivots on a fixed point to bring the striking element out of the path of the objects. Next the striking element is retracted and the ejection mechanism pivots back to its original position. A locking device may be used to retain the ejection mechanism in the deflected position to ensure that the striking element is completely retracted before the ejection mechanism pivots back to the home position.

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Raymond, OH, United States of America

Thomas B Winters