The patent badge is an abbreviated version of the USPTO patent document. The patent badge does contain a link to the full patent document.
The patent badge is an abbreviated version of the USPTO patent document. The patent badge covers the following: Patent number, Date patent was issued, Date patent was filed, Title of the patent, Applicant, Inventor, Assignee, Attorney firm, Primary examiner, Assistant examiner, CPCs, and Abstract. The patent badge does contain a link to the full patent document (in Adobe Acrobat format, aka pdf). To download or print any patent click here.
Patent No.:
Date of Patent:
Feb. 06, 2001
Filed:
Sep. 29, 1998
Adrianus Petrus Matthijs van Straten, Linschoten, NL;
Jan Anne Muis, Odijk, NL;
Willem Nanko Mels, Utrecht, NL;
E. H. Rusche, Nieuwegein, NL;
A. J. Oude Wahsink, Utrecht, NL;
Sara Lee/DE N.V., Utrecht, NL;
Abstract
According to the method for preparing frothed milk or café crème, milk concentrate or coffee concentrate is mixed with water, using a venturi chamber. The venturi chamber comprises a water inlet, a concentrate inlet and an outlet. Further, a whirl chamber, located downstream of the venturi chamber, is used, which is in fluid communication with the outlet. The water is supplied under pressure via the water inlet to the venturi chamber, so that a reduced pressure is created in the venturi chamber. The concentrate inlet is brought into fluid communication with a stock of milk or coffee concentrate, so that, as a result of the reduced pressure in the venturi chamber, via the concentrate inlet, milk or coffee concentrate is sucked into the venturi chamber. The milk or coffee concentrate and the water then flow together via the outlet to the whirl chamber, and the milk or coffee concentrate and the water are beaten in the whirl chamber to form frothed milk or café crème.