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Патент USA US2135821

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Nov. 8, 1938.
s.‘ D. LEVINGS -_
Filed oct. 15, 1954'
ZSheets-Sheet 1
.' ?erévwa
Nov. 8, 1938.
Filed Oct. 15, 1934
2 Sheets-fSheet 2'
Patented Nov. 8, 1938
Sherburne D. Levings, Winnetka, Ill., assignor to
The Bastian-Blessing Company, Chicago, 111.,
a corporation of Illinois
Application October 15, 1934, Serial No. 748,297
2 Claims. (Cl. 225-28)
The invention relates in general to beverage modi?cations and alternative constructions, a
dispensing equipment and more particularly to preferred arrangement and construction, result
a combined water carbonating and beverage
ing in a bar of the character described which is
dispensing bar.
su?iciently small to be employed in cafes, hotels,
In cafes, clubs, hotels and the like there is a
large demand for plain carbonated water in ordi
nary beverage bottles and in siphon bottles. Nor
mally the carbonated Water in the beverage bot
tles is purchased by the case, and the freight
10 and handling charges, which constitute a large
and the like, is shown in the drawings and will
be described in detail hereinafter.
Herein the bar is comprised in large part of
a cabinet or casing l0 substantially rectangular
in cross section and preferably constructed of‘
wood sheathed in stainless steel (not shown) to
give it an attractive appearance, to facilitate
part of the cost of the carbonated water, render
the same expensive. The siphon bottles, which cleaning and to withstand without practical de
contain the carbonated water under pressure, terioration the action of the gas in carbonated
must be sent out to be re?lled and this also ma-_ water which may spill upon it. It is supported on
r‘ terially increases the cost far beyond the cost of adjustable feet I I to raise the bar off of the ?oor
the carbonated water itself. There is also a large and to permit leveling thereof, and the top H!’ of
demand, in places of the character described, for the casing is of a height to provide a convenient
beverages made in large part of carbonated working surface for the attendant of the bar.
Extending upwardly and in line with the front of
the cabinet is a stainless steel covered wall sup 20
It is the primary object of the invention there
fore to reduce the cost of bottled carbonated porting at its top a shelf H! which provides a
water, and to enable a fresher, more sparkling service counter for patrons of the bar, or waiters,
and also serves in part to conceal the top or
beverage to be supplied by providing a carbonat
' ing and dispensing bar, for manufacturing and working surface of the casing.
In the lower right-hand corner of the casing, 25
25 ‘ dispensing carbonated Water and carbonated
(see Fig. 3) is a compartment l3 closed by a re
water beverages, designed and constructed to in
clude all the necessary parts in a bar suf?ciently
small and compact to enable it to be installed in
cafes, clubes, hotels and the like.
A further object of the invention is to produce
carbonated water having a higher original gas
content and a higher gas retentivity than present
day carbonated Water by providing a combined
manufacturing and dispensing bar having novel
’ manufacturing means more effectively binding
the gas and novel dispensing means discharging
the carbonated water with a minimum of agita:
tion and thus a minimum loss of gas.
Other objects and advantages will become ap
parent from the following detailed description
taken in connection with the accompanying
drawings, in which:
Fig. 1 is a rear elevational view of a bottling
bar embodying the features of the invention.
Fig. 2 is a plan View of the bar shown in Fig. 1.
Fig. 3 is a vertical longitudinal section of the
bar in Fig. 1, some parts of the apparatus con
tained within the bar being shown in elevation.
Fig. 4 is a View looking from the left in Fig. l
with the bar partially broken away better to
show the water supply and drain connections.
Fig. 5 is an enlarged, fragmentary view of the
siphon ?ller with a siphon bottle in position to
While the invention is susceptible of various
movable louver panel “ and housing a carbonat-v
ing machine or unit, generally designated l5.
Generally the carbonating unit comprises a
motor-driven pump 16 operating to produce car 30
bonated water by combining by pressure measured
amounts of water and carbon dioxide and dis
charging the same into a pipe I‘! leading to a
cooler generally designated I8.
Pipes I6’ and
i6" extend outwardly of the casing for con 35
venient connection to a carbon dioxide and water
supply. The compartment I3 is preferably lined
with a sound absorbing material [9 to deaden the
noise of the carbonating unit. A convenient
electrical connection for the unit I5 is provided
at l5’ and an automatic pressure control l5" re
sponsive to the pressure in the cooler governs the
operation of the carbonator unit. The speci?c
construction of the control l5" forms no part of
this invention and any well known construction 45
may be employed.
At the left end- of the casing is an icing com
partment 20 extending the full height of the cas
ing, and housing the cooler l8. To provide a
reserve supply of carbonated water under heavy 50'
demand and to obtain a more effective binding
of the gas the cooler preferably comprises a plu
rality of cylinders l8’ and coils 18" extending
around the compartment and connected between
the carbonator and the cylinders 18'. In this
manner the water is thoroughly cooled after the
nected to a common drain pipe 4|.
oughly binding the gas and also permitting the
compartment is equipped with an over?ow pipe
The icing
cooled water to absorb additional gas from the
42 and a bee-hive drain 43 also discharging to
excess collected in the tops of the cylinders. The
the pipe 4|.
A bottle capper 44 is mounted on the top of
the casing at the extreme right, and has a ver
tically movable capping head 44’ operable by a
handle 44" for convenient operation by the right
hand of the attendant of the bar. Caps for these 10
compartment 20 is suitably lined and insulated
and the top thereof is closed in part by an in
sulated cover 2|, removable for icing purposes.
The bar is equipped to dispense carbonated
10 water in ordinary beverage bottles or in siphon
bottles, and to dispense mixed carbonated water
beverages by the glass or the bottle. To that
end the cooler I8 is connected by a pipe 23, which
extends through the top of the last cylinder (see
Fig. 2) to a point near the bottom thereof, to
branch lines 24 and 25, one of which leads to a
siphon bottle ?ller 26 of well known construc
tion. The other branch leads to a soda head 21,
of the type disclosed and claimed in a copend
20 ing application of William C. Buttner and Sher
burne D. Levings, Serial No. 731,943, ?led June
22, 1934, since issued as Patent No. 2,055,923,
bearing date of September 29, 1936, which is
designed to discharge carbonated water under
wall and a stopper drain 40 in the bottom con
carbon dioxide has been added thereby thor
atmospheric pressure into a glass or a bottle
with a minimum loss of carbon dioxide. The
siphon ?ller is equipped with a pivotally mounted
operating handle 26’ and the soda head 21 has
an operating handle 27’ and a shifting tube 2'!"
., fully described in the above mentioned applica
' tion. The siphon bottle ?ller and the soda head
are mounted on the counter |2 substantially cen
trally thereof for convenient use by the attend
ant of the bar. A valve 28 may be connected in
e‘. the line 23 at a point within the icing compart
ment where it is readily accessible to cut oif
the supply to the siphon and soda heads.
Syrup jars 29 provided with the usual pumps
3|] and containing syrup forming the base of car
- bonated Water beverages are conveniently located
at the left end of the bar. Herein they are posi
tioned over and extend downwardly into the
icing compartment 20 so as to require no addi
tional space, and in addition the syrup is kept at
r a low temperature to prevent spoiling.
Positioned above the carbonating unit com
partment I3 is the means for cleansing the bottles
to be ?lled with carbonated water or a carbon
ated water beverage. This means includes a
- washing or rinsing sink 3| and a sterilizing sink
bottles may be contained in a box 45 under the
counter I2.
To install this novel bar it is merely necessary
to provide (1) an electric current supply, (2) hot
and cold water supplies, (3) a carbon dioxide 15
supply and (4) a drain connection. These are
more or less standard adjuncts of any bar or soda
fountain room, so that installation is relatively
simple and permits the location of the bar at the
most advantageous position.
After installation and connection, and .upon
?lling the cooler with ice, the bar is ready for
The CO2 gas is then turned on and
run through the machine l5 and cooler |8,.the
soda head 21 being preferably opened for a time 25
so as to permit the gas to drive out any air. The
water‘ supply is then turned on and thereafter
the switch to the carbonator motor is closed.
The carbonator is preferably provided with an
automatic pressure control so that when the 30
pressure in the cooler builds up to a predeter
mined point, generally about 120 pounds per
square inch, the carbonator motor will stop and
will not be started again until the pressure drops
to approximately 100 pounds per square inch.
In order to re?ll siphon bottles, it is merely
necessary for the attendant to insert the dis
charge pipe of a siphon bottle into the siphon
bottle ?ller 26, placing the handle on the siphon
bottle under the handle .26’ on the siphon bottle 40
?ller as shown in Fig. 5. Then by pressing down
on the handle 26’ of the ?ller the attendant
simultaneously opens the siphon bottle valve and
opens the spring closed valve in the siphon bottle
?ller so that the carbonated water passesinto 46
the bottle under full pressure. When the bottle
is suitably ?lled, it is merely necessary to relieve
the pressure on the handle 26’ of the siphon
bottle ?ller, whereuponthe spring pressed valve
of the siphon ?ller closes and simultaneously the 50
valve in the bottle closes leaving the bottle free
32, each supplied with hot or cold water from a
swivel faucet 33 mounted between the sinks and
to be withdrawn.
connected .by suitable piping 34 and 35, best
tremely simple operation the siphon bottle is
shown in Figs. 3 and 4, with a hot and a cold
water source respectively. Extending upwardly
from the bottom of the washing sink 3| and
rising a substantial distance above the level of
the water therein, are two automatic internal
bottle rinsers 36. These rinsers are connected to
the cold water supply, as shown in Figs. 3 and 4,
and are operable to rinse bottles internally when
they are placed thereon upside down and pressed
down against valve actuating devices 36'. The
washing sink 3| is also equipped with a con
65 tinuous, running-water ?ushing spout 31 con
nected to the cold water supply and controlled
by a valve 38. The spout discharges into the sink
above the level of water therein to comply with
health regulations. A bottle rack 50 is provided
70 for supporting the bottles in draining position
over the sterilizing sink.
The sinks 3| and 32 as well as the icing com
partment 20 are equipped with suitable means
for disposing of excess Water. Each of the wells
751 is'provided' with an overflow outlet 39 in the rear
Thus with a single and ex
In ?lling ordinary bottles of carbonated water,
it is necessary ?rst to sterilize the bottles and
then cool and rinse them. Although in ?lling
such bottles with carbonated water it is neces
sary to perform a number of operations, in the
form of the invention illustrated herein these 60
operations may be accomplished by an attendant
practically without moving from a ?xed position
in back of the bar. Thus the bottles are ?rst
sterilized in the sink 32, after which they are
turned upside down in the drain rack and per 65
mitted to drain and cool. When drained and
partially cooled, they may be ,placedin the rins
ing sink where the ?nal cooling takes place.
Prior to the ?lling operation, the bottles are
removed from the rinsing sink and placed up
side down over the interior rinsers 36 which are
operated merely by pressing downwardly on the
bottle. These thoroughly flush the inside of the
bottles and prepare them for the ?lling/opera
10 the carbonated water automatically flows from
greater the volume of gas which will be absorbed.
The invention lends itself to incorporation in
a unit of relatively small size such as may be
conveniently installed in cafes, hotels, etc. A
bar having a production capacity of between 10
and 15 gallons of carbonated water per hour,
properly cooled, has been successfully constructed
in accordance with the disclosure herein, in a
unit approximately four feet long so that an
attendant, operating the bar, can readily reach
the container into the bottle at atmospheric
the various portions thereof with little or no
movement from side to side.
The soda head 2‘! is of such a character that
when the handle 21’ is pulled down as far as it
will go, carbonated water under high pressure
?lls the container of the head with a quantity of
water su?icient to ?ll the size of bottle in use.
The neck of the bottle to be ?lled is then placed
over the discharge tube at the bottom of the
container, whereupon by pushing the handle 2'!’
up the pressure in the container is relieved and
As soon as the bottle is ?lled the
flow of carbonated water may be stopped by
pulling the handle 21' downwardly again, thereby
15' re?lling the container for the next bottle ?lling
operation. If the bottle is to be ?lled with plain
carbonated water, it is now merely necessary to
set the bottle on the capper stand and cap the
bottle immediately. If the bottle is to be ?lled
20 with a beverage other than plain carbonated
water, the bottle should be ?lled so as to allow
room for the syrup so that when the syrup is
added the bottle will be ?lled. In this case
the neck of the bottle is placed under the proper
25 syrup spout and the syrup plunger given a com
plete downward stroke. By adding the syrup
to the carbonated water (as distinguished from
placing the syrup in the bottle ?rst), excessive
foaming is effectively prevented. Upon placing
30 the syrup in the bottle the bottle may be im
mediately capped and then shaken to mix the
syrup with the water.
The invention, in the form illustrated, not only
provides a self contained bar of relatively small
35 size which is capable of manufacturing and dis
pensing carbonated water, but also provides such
a device furnishing a fresher and more sparkling
water. The reason for this is believed readily
apparent to those skilled in the art. The car
40 bonated water, upon leaving the carbonating
machine wherein the gas is combined with the
water at approximately room temperature and
at machine pressure, passes through the cooler
where it is cooled to a temperature suitable for
45 dispensing purposes when intended for immedi
ate consumption. The cooler is preferably de—
signed so that when properly ?lled the production
capacity of the bar can be maintained with a de
sirable temperature for the carbonated water not
I claim as my invention:
1. A compact carbonated water manufacturing
and dispensing bar for use in cafes, hotels and
the like comprising, in combination, a cabinet, a
carbonating machine positioned in the lower por
tion of said cabinet and operable to combine
measured quantities of gas and water, a cooler
in said cabinet for reducing the temperature of
the carbonated water and for providing a re
serve supply, said cooler having a conduit con
nected to said machine so that the carbonated
water therefrom passes directly into the cooler,
means responsive to pressure in said cooler con
trolling the carbonating machine to maintain a
predetermined pressure, a carbonated water dis
charging means mounted on the upper portion
of the cabinet, and a conduit connecting said
discharging means with said cooler at a point
below the top thereof.
2. A compact, self-contained, carbonated bev
erage manufacturing and dispensing bar com
prising a cabinet, a carbonating machine housed
in said cabinet operating to combine carbon 36
dioxide gas and water, a cooling compartment in
the cabinet, a carbonated water storing and cool
ing means housed in said compartment and con
nected to said carbonating machine to receive
the discharge therefrom, containers for beverage 40
syrup, pumps for the containers manually oper
able to inject beverage syrup into a beverage
vessel directly and in the quantity desired, said
containers extending into the cooling compart
ment to be maintained at the same temperature 45
as the carbonated water, and a carbonated water
dispensing head- mounted on the cabinet and
connected to said storing and cooling means, said
dispensing head being operable to reduce the pres
By storing the
carbonated water in the cooler preparatory to
sure of the carbonated water to atmospheric pres 50
sure prior to discharge of the carbonated water
from the head into a vessel to avoid excessive
its discharge into bottles, the maximum gas satu
ration is obtained since the colder the water the
effervescence in the ?lling of the vessel.
exceeding 40° F., assuming that the incoming
50 water temperature is 70° or less.
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