TEPZZ 488Z74B_T
(19)
(11)
EP 2 488 074 B1
EUROPEAN PATENT SPECIFICATION
(12)
(45) Date of publication and mention
(51) Int Cl.:
A47J 31/06 (2006.01)
of the grant of the patent:
02.04.2014 Bulletin 2014/14
(86) International application number:
PCT/IB2010/054495
(21) Application number: 10768586.9
(87) International publication number:
(22) Date of filing: 05.10.2010
WO 2011/045710 (21.04.2011 Gazette 2011/16)
(54) BREWING UNIT FOR COFFEE BREWING
GETRÄNKEBRAUEINHEIT ZUM BRÜHEN VON KAFFEE
UNITÉ DE BRASSAGE DE CAFE
(72) Inventors:
(84) Designated Contracting States:
AL AT BE BG CH CY CZ DE DK EE ES FI FR GB
GR HR HU IE IS IT LI LT LU LV MC MK MT NL NO
PL PT RO RS SE SI SK SM TR
• ZOGG, David
NL-5656 AE Eindhoven (NL)
• DOUMA, Sipke, Theo
NL-5656 AE Eindhoven (NL)
(30) Priority: 14.10.2009 EP 09172968
(74) Representative: Coops, Peter
(43) Date of publication of application:
22.08.2012 Bulletin 2012/34
(73) Proprietor: Koninklijke Philips N.V.
Philips
Intellectual Property & Standards
P.O. Box 220
5600 AE Eindhoven (NL)
5656 AE Eindhoven (NL)
(56) References cited:
EP 2 488 074 B1
EP-A1- 1 690 479
WO-A1-2005/077231
Note: Within nine months of the publication of the mention of the grant of the European patent in the European Patent
Bulletin, any person may give notice to the European Patent Office of opposition to that patent, in accordance with the
Implementing Regulations. Notice of opposition shall not be deemed to have been filed until the opposition fee has been
paid. (Art. 99(1) European Patent Convention).
Printed by Jouve, 75001 PARIS (FR)
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EP 2 488 074 B1
Description
ground coffee beans come in coffee pods, because wet
pods are difficult to remove from the brewing chamber.
[0008] EP1690479 describes a brewing unit according
to the preamble of claim 1.
FIELD OF THE INVENTION
[0001] The present invention relates to a brewing unit
for use in a beverage maker which is adapted to make a
beverage on the basis of interaction between a beverage
extract and an extracting fluid, the brewing unit comprising chamber for receiving and accommodating a quantity
of beverage extract, a lid movable between an open and
closed state for opening and closing the chamber, and
outlet means for letting out fluid from the chamber, wherein the outlet means comprise a first outlet passage and
means for restricting an outlet flow in the first outlet passage.
[0002] The present invention furthermore relates to a
beverage maker which is adapted to make a beverage
on the basis of interaction between a beverage extract
and an extracting fluid, comprising a brewing unit as mentioned.
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SUMMARY OF THE INVENTION
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BACKGROUND OF THE INVENTION
[0003] A well-known example of a beverage maker
which is adapted to make a beverage on the basis of
interaction between a beverage extract and an extracting
fluid is an espresso appliance. In general, such an appliance is used for making espresso by forcing hot water
to flow through a quantity of ground coffee beans.
[0004] The espresso appliance has a so-called brewing chamber where the actual espresso-making process
takes place during operation of the appliance. In particular, the brewing chamber is openable in order to allow
the introduction of fresh quantities of ground coffee beans
and the removal of used quantities of ground coffee
beans, and closeable in order to allow a process during
which a necessary pressure is built up inside the brewing
chamber.
[0005] The quality of espresso is determined by various factors. The formation of a so-called crema layer is
a good indicator of an espresso-making process with correct parameters. A crema layer is a thin layer of foam on
top of the espresso fluid.
[0006] It is possible to create an artificial crema layer
if so desired in certain situations. To this end, means like
a check valve or a restrictor are applied downstream of
a position in the brewing chamber where the beverage
extract can be located, i.e. at an outlet side of the chamber. The valve or restriction has a function in raising the
pressure prevailing inside the brewing chamber during
the espresso-making process, and in creating a jet of
freshly made espresso against the inside of an outlet
tube, as a result of which foam is created.
[0007] A disadvantage of applying a valve or restriction
as mentioned in the foregoing is that more water stays
behind in the brewing chamber once an espresso-making
process is finished. This is bothersome to a user of the
espresso appliance, especially in cases where the
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[0009] It is an object of the present invention to provide
a solution to the problem of water staying behind in the
brewing chamber as a consequence of the use of a valve
or restriction for creating an artificial crema layer. Preferably, the solution does not require any additional action
of a user. According to the present invention, a suitable
solution is found by providing a brewing unit for use in a
beverage maker, wherein the outlet means of the brewing
unit further comprises a second outlet passage and
wherein the brewing unit further comprises means interacting with the lid so as to block the outlet flow to the
second outlet passage when the lid is in a closed state
and to allow a free outlet flow from the chamber to the
second outlet passage when the lid is in an open state.
[0010] In a brewing unit according to the present invention, an additional second outlet passage is provided,
so that fluid which would otherwise stay behind in the
brewing chamber after a beverage-making process, due
to the restriction of the first outlet passage, can now flow
from the brewing chamber after all, wherein the second
outlet passage functions as a bypass of the first outlet
passage when the lid is moved to an open state. A special
feature of the brewing unit according to the present invention is the fact that the means are arranged to block
the second outlet passage when the lid is closed. In this
way, situations in which fluid by-passes the first outlet
passage during a beverage-making process are avoided.
In the case where the brewing unit is used for making
espresso, for example, and the first outlet passage has
a function in creating an artificial crema layer, it is important that freshly made espresso is only allowed to flow
through the first outlet passage, and that the pressure
prevailing inside the brewing chamber during an espresso-making process is not reduced.
[0011] The solution according to the present invention
only requires the application of an additional outlet passage and means interacting with the lid so as to block
the outlet flow to the second outlet passage when the lid
is in a closed state and to allow a free outlet flow from
the chamber to the second outlet passage when the lid
is in an open state. The means for controlling access to
the additional outlet passage via the movement of the lid
can be realized in any suitable manner, wherein it is possible to employ means which do not require activation by
a user.
[0012] According to a preferred option existing within
the scope of the present invention, the means for controlling acess to the second outlet passage comprise a
valve, and supporting means for supporting a quantity of
beverage extract in the chamber, wherein the supporting
means are mechanically coupled to a closing element
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for closing the valve, and wherein the lid and the supporting means are arranged such that the supporting
means closes the valve by means of the closing element
when the lid is moved to a closed state. This provides an
effective design for the means controlling the outlet flow
to the second passage.
[0013] The inclination of the valve to assume the open
position may be enhanced by applying means for biasing
the supporting means to a position for opening the valve,
so that it is ensured that the second outlet passage is
freely accessible as soon as the lid moves to an open
state and the pressure on the supporting means is released. The biasing means may comprise a resilient
member such as a coil spring or another suitable spring
or combination of springs. In particular it is preferred
when the chamber is arranged to accommodate a coffee
capsule or coffee pod that is supported by the supporting
means during use, and wherein, during use, the lid upon
moving to a closed state presses on the coffee pod or
capsule by which action the supporting means close the
valve by means of the closing element. This provides an
efficient design.
[0014] It is noted that it is possible that the means for
restricting an outlet flow in the first outlet passage comprise a valve, which opens during use when the chamber
is pressurized. On the basis of the use of such a valve,
the pressure prevailing inside the brewing chamber during a beverage-making process can be optimal, and the
same applies to the formation of foam in an outlet flow
of beverage.
[0015] The above-described and other aspects of the
present invention will be apparent from and elucidated
with reference to the following detailed description of a
beverage making unit according to the present invention.
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BRIEF DESCRIPTION OF THE DRAWINGS
[0016] The present invention will now be explained in
greater detail with reference to the Figures, in which equal
or similar parts are indicated by the same reference signs,
and in which:
Figure 1 diagrammatically shows components of a
brewing unit according to the present invention, in a
three-dimensional sketch;
Figure 2 also shows components of the brewing unit
according to the present invention, and illustrates
the functioning of means for letting out fluid from a
chamber of the brewing unit.
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DETAILED DESCRIPTION OF EMBODIMENTS
[0017] Figures 1 and 2 diagrammatically show components of a brewing unit 1 according to the present invention, which is intended to be used in a beverage maker
for making a beverage on the basis of interaction between
a beverage extract and an extracting fluid. In the shown
example, the brewing unit 1 is particularly suitable to be
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used in an espresso appliance for making espresso on
the basis of interaction between a quantity of ground coffee beans or a coffee capsule or a coffee pod and hot
water. The general concept of such a beverage maker
is well-known and is not further elucidated here. For the
sake of completeness, it is noted that the present invention is not restricted to the field of espresso appliances.
[0018] Like known brewing units for use in an espresso
appliance, the brewing unit 1 comprises a chamber 2 for
receiving and accommodating a quantity of ground coffee
beans. The chamber 2 is openable and closeable by
means of a lid (not shown). In an open state of the chamber 2, a fresh quantity of ground coffee beans or a coffee
capsule/pod may be introduced into the brewing unit 1,
or a used quantity of ground coffee beans may be removed from the brewing unit 1. When the lid is closed a
process of conducting hot water through a quantity of
ground coffee beans may be performed, wherein a pressure that is needed in the process may be built up.
[0019] Preferably the lid is hingeably arranged on a top
side of the chamber 2.
[0020] In the shown example, a sieve 3 for supporting
a quantity of ground coffee beans is arranged on a bottom
side of the chamber 2. The sieve 3 is provided with holes
4 for allowing fluid, in particular freshly made espresso,
to be discharged from the chamber 2.
[0021] For the purpose of letting out fluid from the
chamber 2, the brewing unit 1 is equipped with suitable
outlet means 5. The outlet means 5 comprise a main
outlet passage 6, which is provided with a valve 7 for
restricting the outlet passage 6. In the context of making
espresso, the restriction has at least two important functions, namely ensuring the formation of a crema layer,
and minimizing the reducing effect of the presence of the
main outlet passage 6 on the pressure prevailing inside
the chamber 2 during an espresso making process. In
the field of espresso appliances, in view of the first function, the valve 7 is often referred to as crema valve. For
the sake of clarity, this term will be used in this description
as well.
[0022] The crema valve 7 may be realized in any suitable way. In the shown example, the crema valve 7 is a
spring-loaded valve, particularly a normally closed valve.
During an espresso making process, the normally closed
valve is forced to assume an open position under the
influence of the pressure exerted during the process.
Consequently, it is possible for freshly made espresso
to pass the crema valve 7 and flow further away from the
chamber 2, in the direction of a suitable receptacle (not
shown) for receiving the espresso.
[0023] A problem associated with the use of the crema
valve 7 is that water stays behind in the chamber 2 when
an espresso-making process is finished. As soon as the
pressure is released, for example, because the lid is
opened by a user, the crema valve 7 is in a closed position, and water that happens to be still inside the chamber
2 has no possibility of flowing out of the chamber 2. One
reason why this is regarded as a problem is the fact that
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the wetter a used quantity of ground coffee beans or a
coffee capsule/pod is, the more difficult it is to remove it
from the chamber 2.
[0024] According to the present invention, a solution
to the above-described problem is found without a need
to change the functioning of the main outlet passage 6
and the crema valve 7. The solution resides in the fact
that the outlet means 5 comprise an additional second
outlet passage 8, which may be used as a bypass of the
main outlet passage 6 when the lid is moved to an open
state for the purpose of removal of a used quantity of
ground coffee beans or a coffee capsule/pod. The bypass
offers the advantage that water is allowed to flow out of
the chamber 2 in spite of the closed state of the crema
valve 7 and the main outlet passage 6 when the lid is
opened.
[0025] However, only adding a bypass would cause
problems during the espresso-making process, as the
presence of the by pass would cause the pressure prevailing inside the chamber 2 to drop, and would thus prevent a quantity of freshly made espresso from flowing
through the main outlet passage 6, so that the extent to
which crema is formed would be reduced. These disadvantages do not occur when the present invention is applied, as the present invention furthermore proposes to
provide the brewing unit 1 with means interacting with
the lid so as to block the outlet flow to additional outlet
passage 8 when the lid in a closed state. In the shown
example, these means comprise a valve 9, which will
hereinafter be referred to as bypass valve 9.
[0026] Figure 2 clearly illustrates the positioning of the
two outlet passages 6, 8 and the two valves 7, 9 arranged
therein. The valves 7, 9 are arranged in parallel with respect to each other, while each of the valves 7, 9 is arranged in series with the chamber 2. According to an
advantageous possibility, a component of the bypass
valve 9 is coupled to the sieve 3 which is used for supporting a quantity of ground coffee beans, so that a state
of the bypass valve 9 is determined by a position of the
sieve 3. Preferably the seive 3 is coupled to a closing
element of the valve by means of a rod that presses on
the closing element when the sieve moves downward.
The closing element may be a ball accommodated in a
ball seat. In this respect, it is noted that the position of
the sieve 3 inside the chamber 2 is variable to some extent. To this end, in the shown example, the sieve 3 is
arranged on a coil spring 10, wherein the sieve 3 is located at one end of the spring 10, and wherein another
end of the spring 10 is supported by a surface of a body
11 of the brewing unit 1. Furthermore, the spring 10 is
guided in a hole 12 which is present inside the body 11
for accommodating the spring 10. It is noted that for the
sake of clarity, in Figure 1, the whole of sieve 3, outlet
means 5 and spring 10 is shown at some distance with
respect to the body 11, so that it can be seen how the
spring 10 is inserted into the hole 12 as mentioned, and
how the outlet means 5 are accommodated in a housing
piece 13 which is inserted into another hole 14 of the
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body 11.
[0027] The functioning of the brewing unit 1 is described in the following, starting from a situation in which
the brewing unit 1 is loaded with a quantity of ground
coffee beans, after which an espresso-making process
is performed.
[0028] Initially, the lid is in an open state, and the sieve
3 is at a highest level as illustrated in Figure 2. The dimensions of the chamber 2 are chosen such that when
a coffee capsule or coffee pod is provided on the sieve
3, and the lid is moved to a closed state, the sieve 3 is
pressed downwards, against the action of the spring 10.
When the sieve 3 is at the lower level, the bypass valve
9 is in the closed position. Thus, when all components
of the brewing unit 1 are in a position for the espressomaking process, the bypass valve 9 is closed, and the
process can take place in the same way as in known
brewing units 1 in which there is no additional outlet passage 8. It may also be that the lid is directly linked with
the sieve, for example by means of a bar pressing on the
sieve 3 when the lid is closed.
[0029] During the espresso-making process, the espresso flows out of the chamber 2 through the main outlet
passage 6. When the process is finished and the lid is
opened for removal of the used quantity of ground coffee
beans, the pressure on the sieve 3 is released, as a result
of which the sieve 3 is moved back to the highest level
under the influence of the spring 10, and, to a lesser
extent, under the influence of a spring component of the
bypass valve 9. In the process, the bypass valve 9 is
allowed to assume its normal state, i.e. an open state.
As a result, excess water that is present inside the chamber 2 can be discharged from the chamber 2 after all,
namely through the additional outlet passage 8, and the
used quantity of ground coffee beans or a wet coffee pod
can be as dry as possible. In Figure 2, a bypass fluid flow
in the brewing unit 1, i.e. a flow of fluid passing through
the additional outlet passage 8 and leaving the body 11,
is indicated by means of arrows.
[0030] All in all, it follows from the foregoing that by
applying an additional outlet passage 8 and a bypass
valve 9, it is achieved that excess water from an espresso-making process is allowed to flow out of the chamber
2 when the chamber 2 is in the open state, while a path
through the main outlet passage 6 is still the only path
that is available to fluid during the espresso-making process. Furthermore, no additional measures are needed
for guaranteeing that a certain pressure level prevails in
the chamber 2 during the espresso-making process,
which is another advantage of the additional outlet passage 8 being automatically blocked by the bypass valve
9 throughout that process.
[0031] In the brewing unit 1 as shown, when the bypass
valve 9 is in the open state, fluid flows out of the chamber
2 and through the additional outlet passage 8 under the
influence of gravity. If so desired, it is possible to have
additional means for performing a sucking action on fluid
present in the chamber 2, through the additional outlet
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passage 8, in order to enhance the fluid removal process.
[0032] In the shown example, the spring 10 plays a
role in pushing the bypass valve 9 to the normal, open
position as soon as the chamber 2 is opened and the
pressure on the sieve 3 is released. Within the scope of
the present invention, any other suitable means for performing the function as mentioned may be applied in the
brewing unit 1 as well. For the sake of completeness, it
is noted that the application of the spring 10 or any other
means is not essential, although such application is preferred in view of the fact that it helps in letting the bypass
valve 9 return to the normal, open position when the pressure is released.
[0033] It will be clear to a person skilled in the art that
the scope of the present invention is not limited to the
examples discussed in the foregoing, but that several
amendments and modifications thereof are possible
without deviating from the scope of the present invention
as defined in the attached claims. While the present invention has been illustrated and described in detail in the
Figures and the description, such illustration and description are to be considered illustrative or exemplary, rather
than restrictive. The present invention is not limited to
the disclosed embodiments.
[0034] Variations to the disclosed embodiments can
be understood and effected by a person skilled in the art
in practicing the claimed invention, from a study of the
Figures, the description and the attached claims. In the
claims, the word "comprising" does not exclude other
steps or elements, and the indefinite article "a" or "an"
does not exclude a plurality. The mere fact that certain
measures are recited in mutually different dependent
claims does not indicate that a combination of these
measures cannot be used to advantage. Any reference
signs in the claims should not be construed as limiting
the scope of the present invention.
[0035] The present invention can be summarized as
follows. A brewing unit 1 for use in a beverage maker
which is adapted to make a beverage on the basis of
interaction between a beverage extract and an extracting
fluid comprises an openable and closeable chamber 2
for receiving and accommodating a quantity of beverage
extract, and outlet means 5 for letting out fluid from the
chamber 2. The outlet means 5 comprise a first outlet
passage 6 and means 7 for restricting an outlet flow in
the first outlet passage 6, and furthermore comprise a
second outlet passage 8 arranged in parallel with the first
outlet passage 6 and means 9 for blocking the second
outlet passage 8 when the chamber 2 is loaded with beverage extract and in a closed state, and for allowing free
access from the chamber 2 to the second outlet passage
8 in other situations, including situations in which the
chamber 2 is in an open state.
[0036] The present invention is very much suitable to
be applied in the field of espresso making. In this field,
the means 7 for restricting an outlet flow in the first outlet
passage 6 have a function in creating artificial crema. In
the first place, the presence of the restricting means 7
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allows a higher pressure in the chamber 2 during an espresso-making process, compared to a situation in which
such means 7 would not be present. In the second place,
the restricting means 7 creates a jet of fluid that splashes
against an inside of the first outlet passage 6, causing
the creation of foam. However, the restricting means 7
cause excess fluid to stay behind in the chamber 2 once
an espresso-making process is finished and pressures
are released, as a result of which it is difficult for a user
to remove a used quantity of ground coffee beans, which
may be supplied in a pod, for example. When the present
invention is applied, a bypass of the first outlet passage
6 is created, so that it is possible after all to remove any
originally remaining fluid from the chamber 2.
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Claims
1.
Brewing unit (1) for use in a beverage maker which
is adapted to make a beverage on the basis of interaction between a beverage extract and an extracting
fluid, the brewing unit (1) comprising a chamber (2)
for receiving and accommodating a quantity of beverage extract, a lid movable between an open and
closed state for opening and closing the chamber
(2), and outlet means (5) for letting out fluid from the
chamber (2), wherein the outlet means (5) comprise
a first outlet passage (6) and means (7) for restricting
an outlet flow in the first outlet passage (6), characterized in that the outlet means (5) furthermore comprise a second outlet passage (8), and that the brewing unit (1) further comprises means interacting with
the lid so as to block the outlet flow to the second
outlet passage (8) when the lid is in a closed state
and to allow a free outlet flow from the chamber (2)
to the second outlet passage (8) when the lid is in
an open state.
2.
Brewing unit (1) according to claim 1, wherein the
means interacting with the lid comprise a valve (9),
and supporting means (3) for supporting a quantity
of beverage extract in the chamber (2), wherein the
supporting means (3) are mechanically coupled to a
closing element for closing the valve (9), and wherein
the lid and the supporting means (3) are arranged
such that the supporting means closes the valve (9)
by means of the closing element when the lid is
moved to a closed state.
3.
Brewing unit (1) according to claim 2, further comprising means (10) for biasing the supporting means
(3) to a position wherein the valve (9) is open.
4.
Brewing unit according to claim 3, wherein the chamber (2) is arranged to accommodate a coffee capsule
or coffee pod that is supported by the supporting
means (3) during use, and wherein the lid and the
supporting means are arranged, during use to close
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the valve (9) by means of the closing element when
the lid moves to a closed state and presses on the
coffee pod or capsule.
5.
Brewing unit (1) according to claim 1, wherein the
means for restricting an outlet flow in the first outlet
passage (6) comprise a valve (7), which valve is arranged to open during use when the chamber is pressurized.
6.
Beverage maker which is adapted to make a beverage on the basis of interaction between a beverage
extract and an extracting fluid, comprising a brewing
unit (1) according to any one of claims 1-5.
4.
Brüheinheit (1) nach Anspruch 3, wobei die Kammer
(2) so angeordnet ist, dass sie eine Kaffeekapsel
oder ein Kaffeepad aufnimmt, die/das während des
Gebrauchs von dem Stützmittel (3) gehalten wird,
und wobei die Abdeckung und das Stützmittel so angeordnet sind, dass sie während des Gebrauchs das
Ventil (9) mit Hilfe des Schließelements schließen,
sobald die Abdeckung in einen geschlossenen Zustand gebracht und auf das Kaffeepad oder die Kaffeekapsel gedrückt wird.
5.
Brüheinheit (1) nach Anspruch 1, wobei die Mittel
zur Beschränkung einer Austrittsmenge in dem ersten Auslasskanal (6) ein Ventil (7) umfassen, das so
angeordnet ist, dass es sich während des Gebrauchs öffnet, sobald die Kammer mit Druck beaufschlagt wird.
6.
Getränkebereiter, der so eingerichtet ist, dass er ein
Getränk aufgrund einer Interaktion zwischen einem
Getränkeextrakt und einer Extraktionsflüssigkeit zubereitet, wobei der Getränkebereiter eine Brüheinheit (1) nach einem der Ansprüche 1-5 umfasst.
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Patentansprüche
1.
2.
Brüheinheit (1) zum Einsatz in einem Getränkebereiter, die so eingerichtet ist, dass sie ein Getränk
auf der Grundlage einer Interaktion zwischen einem
Getränkeextrakt und einer Extraktionsflüssigkeit zubereitet, wobei die Brüheinheit (1) eine Kammer (2)
zur Aufnahme und Unterbringung einer Getränkeextraktmenge, eine zwischen einem geöffneten und einem geschlossenen Zustand verschiebbare Abdeckung zum Öffnen und Schließen der Kammer (2)
sowie Abgabemittel (5), um Flüssigkeit aus der Kammer (2) abzugeben, umfasst, wobei die Abgabemittel (5) einen ersten Auslasskanal (6) sowie Mittel (7)
zur Beschränkung einer Austrittsmenge in dem ersten Auslasskanal (6) umfassen, dadurch gekennzeichnet, dass die Abgabemittel (5) weiterhin einen
zweiten Auslasskanal (8) umfassen, und dass die
Brüheinheit (1) weiterhin Mittel umfasst, die mit der
Abdeckung interagieren, um die Austrittsmenge zu
dem zweiten Auslasskanal (8) zu sperren, wenn sich
die Abdeckung in einem geschlossenen Zustand befindet, und einen freien Austritt aus der Kammer (2)
zu dem zweiten Auslasskanal (8) zu ermöglichen,
wenn sich die Abdeckung in einem geöffneten Zustand befindet.
Brüheinheit (1) nach Anspruch 1, wobei die mit der
Abdeckung interagierenden Mittel ein Ventil (9) sowie ein Stützmittel (3), um eine Getränkeextraktmenge in der Kammer (2) zu halten, umfassen, wobei
das Stützmittel (3) mit einem Schließelement zum
Schließen des Ventils (9) mechanisch gekoppelt ist,
und wobei die Abdeckung und das Stützmittel (3) so
angeordnet sind, dass das Stützmittel das Ventil (9)
mit Hilfe des Schließelements schließt, sobald die
Abdeckung in den geschlossenen Zustand gebracht
wird.
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Revendications
1.
Unité d’infusion de café (1) destinée à être utilisée
dans un appareil de préparation de boisson qui est
apte à préparer une boisson sur la base d’une interaction entre un extrait de boisson et un liquide d’extraction, l’unité d’infusion (1) comprenant une chambre (2) destinée à recevoir et loger une quantité d’extrait de boisson, un couvercle mobile entre un état
ouvert et un état fermé pour ouvrir et fermer la chambre (2), et des moyens de sortie (5) destinés à laisser
sortir un liquide de la chambre (2), dans laquelle les
moyens de sortie (5) comprennent un premier passage de sortie (6) et des moyens (7) destinés à limiter
un écoulement de sortie dans le premier passage
de sortie (6), caractérisée en ce que les moyens
de sortie (5) comprennent en outre un second passage de sortie (8), et en ce que l’unité d’infusion (1)
comprend en outre des moyens qui interagissent
avec le couvercle de manière à bloquer l’écoulement
de sortie vers le second passage de sortie (8) lorsque
le couvercle est à l’état fermé et laisser l’écoulement
de sortie se faire librement de la chambre (2) vers
le second passage de sortie (8) lorsque le couvercle
est à l’état ouvert.
2.
Unité d’infusion de café (1) selon la revendication 1,
dans laquelle les moyens qui interagissent avec le
couvercle comprennent une soupape (9) et des
moyens de support (3) destinés à porter une quantité
d’extrait de boisson dans la chambre (2), dans laquelle les moyens de support (3) sont accouplés mécaniquement à un élément de fermeture pour fermer
30
35
40
45
50
55
3.
10
Brüheinheit (1) nach Anspruch 2, die weiterhin Mittel
(10) umfasst, um das Stützmittel (3) in eine Position
vorzuspannen, in der das Ventil (9) geöffnet ist.
6
11
3.
4.
5.
6.
EP 2 488 074 B1
la soupape (9), et dans laquelle le couvercle et les
moyens de support (3) sont conçus de telle sorte
que les moyens de support ferment la soupape (9)
au moyen de l’élément de fermeture lorsque le couvercle passe à l’état fermé.
5
Unité d’infusion (1) selon la revendication 2, comprenant en outre des moyens (10) destinés à forcer
les moyens de support (3) vers une position dans
laquelle la soupape (9) est ouverte.
10
Unité d’infusion selon la revendication 3, dans laquelle la chambre (2) est conçue de manière à loger
une capsule de café ou une dosette de café qui est
portée par les moyens de support (3) pendant l’utilisation, et dans laquelle le couvercle et les moyens
de support sont conçus, pendant l’utilisation, pour
fermer la soupape (9) au moyen de l’élément de fermeture lorsque le couvercle passe à l’état fermé et
appuie sur la dosette ou la capsule de café.
Unité d’infusion (1) selon la revendication 1, dans
laquelle les moyens destinés à limiter un écoulement
de sortie dans le premier passage de sortie (6) comprennent une soupape (7), ladite soupape étant conçue pour s’ouvrir pendant l’utilisation lorsque la
chambre est mise en pression.
Appareil de préparation de boisson apte à préparer
une boisson sur la base d’une interaction entre un
extrait de boisson et un liquide d’extraction, comprenant une unité d’infusion (1) selon l’une quelconque
des revendications 1 à 5.
15
20
25
30
35
40
45
50
55
7
12
EP 2 488 074 B1
8
EP 2 488 074 B1
REFERENCES CITED IN THE DESCRIPTION
This list of references cited by the applicant is for the reader’s convenience only. It does not form part of the European
patent document. Even though great care has been taken in compiling the references, errors or omissions cannot be
excluded and the EPO disclaims all liability in this regard.
Patent documents cited in the description
•
EP 1690479 A [0008]
9
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