• 专利附录
  • 专利说明
  • 权利要求
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    • 专利摘要:
    advanced heating device. the present invention relates to a beverage preparation machine comprising: a heater (1) for heating a liquid supply from a supply temperature to a beverage preparation temperature, in particular an in-line heater and / or a heat build-up structure such as a thermoblock; and a control unit (2) for controlling said liquid supply and the heater so that the heater is energized to reach and be maintained at an operational temperature ("operation") to heat said liquid supply to the temperature of beverage preparation during beverage preparation. the control unit is additionally arranged so that the heater is energized to reach and be kept at a reduced temperature ("echo") from the beverage preparation.
    公开号:BR112013001143B1
    申请号:R112013001143
    申请日:2011-06-24
    公开日:2020-04-14
    发明作者:Perentes Alexandre；Rithener Blaise；Ait Bouziad Youcef
    申请人:Nestec Sa；Nestle Sa；
    IPC主号:
    专利说明:

    Descriptive Report of the Invention Patent for DRINK PREPARATION MACHINE AND METHOD OF TRANSFORMATION OF AN EXISTING DRINK PREPARATION MACHINE.
    Field of the Invention [0001] The present invention relates to a heating device with a thermoblock and a control unit. In particular, the heating device is arranged to be incorporated into a beverage preparation machine.
    [0002] For the purposes of this description, a drink is considered to include any liquid food, such as tea, coffee, hot or cold chocolate, milk, soup, baby food, hot water or the like. A capsule must include any pre-divided beverage ingredient within a closure package of any material, in particular an air-tight package, for example, plastic, aluminum, recyclable and / or biodegradable package of any shape and structure, including sachets soft or hard cartridges containing the ingredient.
    Background of the Technique [0003] Beverage preparation machines have been known for several years. For example. US 5,943,472 describes a water circulation system between a water reservoir and a steam or hot water distribution chamber of an espresso machine. The circulation system includes a valve, a metallic heating tube and a pump that are connected together and to the reservoir through different silicone hoses, which are joined using fixing collars.
    [0004] EP 1 646 305 describes a beverage preparation machine with a heating device that heats the circulating water which is then supplied to the entrance of a drinking unit
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    2/32 infusion. The infusion unit is arranged to pass the heated water into a capsule containing a beverage ingredient for your infusion. The infusion unit has a chamber bounded by a first part and a second movable part with respect to the first part and a guide for positioning a capsule in an intermediate position between the first and second parts before moving the first and second parts together from an open configuration to a closed configuration of the infusion unit.
    [0005] Inline heaters for heating circulating liquid, in particular water, are also well known and are, for example, described in CH 593 044, DE 103 22 034, DE 197 11 291, DE 1 634 520, FR 2 799 630, US 4,242,568, US 4,595,131, US
    4,700,052, US 5,019,690, US 5,392,694, US 5,943,472, US 6,246,831, US 6,393,967, US 6,889,598, US 7,286,752, WO 01/54551 and WO 2004/006742.
    [0006] A problem with the heaters for heating water in beverage machines is found in the operating temperature, that is, usually close to the boiling water temperature, which favors the depositing of the water crust in the heating device. Especially in-line heaters having a heated duct or channel to quickly heat the circulating water are exposed to such scale depositions that can end up in obstruction of the in-line heater.
    [0007] This problem is of particular relevance with thermoblocks that are widely used in beverage preparation machines.
    [0008] A solution to this problem has been provided with crusting procedures during which a crusting agent is circulated in the machine's fluid circuit. However, such a procedure can take a significant period of time.
    Petition 870190117108, of 11/13/2019, p. 7/46
    3/32 time, for example, 0.5 to a few hours, and requires the attention of the user or a service person.
    [0009] Thermoblocks are in-line heaters through which a liquid is circulated for heating. They comprise a heating chamber, such as one or more ducts, in particular made of steel, extending through a mass of metal, in particular made of aluminum, iron and / or another metal or an alloy, which has a high thermal capacity to accumulate heating energy and high thermal conductivity for transferring the required amount of heat accumulated to the circulating liquid through it whenever necessary. Instead of a separate duct, the thermoblock duct can be through a hollow passage that is machined or otherwise formed in the duct body, for example, formed during a casting step of the thermoblock mass. When the mass of the thermoblock is made of aluminum, it is preferable, for health reasons, to provide a separate duct, for example, steel, to avoid contact between the circulating liquid and the aluminum. The block mass can be made up of one or more parts assembled around the duct. Thermoblocks typically include one or more resistive heating elements, for example, discrete or integrated resistors, which convert electrical energy into heating energy. Such resistive heating elements are typically within or in the thermoblock mass at a distance of more than 1 mm, in particular from 2 to 50 mm or from 5 to 30 mm, from the duct. Heat is supplied to the mass of the thermoblock and through the mass to the circulating liquid. The heating elements can be fused or housed within the metal mass or fixed against the surface of the metal mass. The ducts can have a helical or other arrangement along the thermoblock to maximize its length and heat transfer through the block.
    Petition 870190117108, of 11/13/2019, p. 8/46
    4/32 [00010] To be operational and to heat the circulating water from room temperature to close to the boiling temperature, for example, from 90 to 98 ° C, a thermoblock needs to be preheated, typically to 1.5 2 minutes. To reduce the waiting time between two consecutive drink preparation cycles, such a thermoblock is maintained at its operating temperature. However, such a process consumes a significant amount of energy so that it is ready at any time, especially when successive drinks are ordered with significant time spans between them. With the trend towards more environmentally friendly appliances and with greater energy savings, beverage preparation machines include timers to turn off the machines or enter a standby mode automatically, for example, as discussed in WO 2009/092745 and EP 09168147.8.
    [00011] Instant heating heaters were developed and marketed on beverage preparation machines. Such heaters have a very low thermal inertia and a high energy resistive heater, such as thick film heaters. Examples of such systems can be found in EP 0 485 211, DE 197 32 414, DE 103 22 034, DE 197 37 694, WO 01/54551, WO 2004/006742, US 7,286,752 and WO 2007/039683.
    [00012] These instantaneous heaters are, however, expensive and require a sophisticated and highly accurate control system to avoid local hot spots. Precise control of the energy of such heaters is difficult to achieve without conflicting with flicker standards.
    [00013] Thus, there is still a need to provide a simple, ecological, inexpensive and reliable heating system for a machine for preparing hot drinks, such as tea or coffee.
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    5/32
    Summary of the Invention [00014] A preferred objective of the invention is to provide a convenient heater and control system for a beverage preparation machine that alleviates at least some of the problems mentioned above.
    [00015] Therefore, the present invention relates to a beverage preparation machine. Such a machine comprises: a heater for heating a liquid supply from a supply temperature to a beverage preparation temperature, in particular an in-line heater and / or a heat build-up structure such as a thermoblock; and a control unit for controlling the liquid supply and the heater so that the heater is energized to reach and be maintained at an operating temperature for heating the liquid supply to the beverage preparation temperature during beverage preparation.
    [00016] Beverage preparation typically refers to a series of steps performed automatically by the beverage preparation machine to carry out a drink order normally made by a user, for example, to distribute a requested quantity of drink to fill a glass user mug or a user mug up to a desired level. Such steps include in particular processing the quantity requested by the drink user, for example, corresponding to a cup or mug, and distributing the drink through a drink outlet to an area to place the user's cup and / or user mug . Processing the amount of beverage may include heating an amount of liquid such as water, for example, carrier liquid, and mixing the liquid with another ingredient, such as a flavoring ingredient (for example, chocolate, soup, instant coffee, tea milk or milk), and / or
    Petition 870190117108, of 11/13/2019, p. 10/46
    6/32 infusion of the ingredient with the liquid (for example, ground coffee or tea leaves), with or without the addition of pressure, in particular involving the use of a pump. A drink preparation typically ends when an amount of drink requested by a user at a given time has been processed and distributed to the user. Such termination of processing and / or dispensing may correspond to the end of the liquid's circulation through the beverage preparation machine or the end of the beverage distribution through a dispensing arrangement, for example, a beverage outlet, from the beverage preparation machine. beverage. In particular, to compensate for the routines of the machine at the end of the circulation, in particular the tests related to the drink, or safety process (for example, crust or hygiene tests), or other reasons, the drink preparation may extend by a few seconds or tens of seconds beyond the actual circulation and distribution of the beverage so that the closure of the beverage preparation is slightly delayed with respect to the end of the circulation and / or distribution of the beverage after a request for drinks by a user.
    [00017] The machine may have a fluid circuit to circulate the liquid, for example, water, from a source, such as a liquid reservoir or the tap, for a drink outlet. The heater above is typically in fluid connection with the fluid circuit. A pump can be incorporated into the fluid circuit to promote fluid circulation through it. Such a pump can be controlled by the control unit.
    [00018] Typically, the machine is configured to prepare coffee, tea, chocolate, or soup. In particular, the machine can be arranged to prepare inside a beverage module by passing hot or cold water or another liquid through a flavoring ingredient in the module, for example, a flavoring ingredient kept in
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    7/32 a mixing and / or infusion unit. For example, the flavoring ingredient is supplied in a capsule for the module. Such a capsule typically forms a package that delimits an internal cavity to contain an ingredient of the beverage to be prepared, such as ground coffee or tea or chocolate or cocoa or powdered milk. In this way, an ingredient used for the preparation of beverages can be introduced into the machine in a pre-dosed form with the aid of a capsule, that is, a package to retain and count the ingredient.
    [00019] According to the invention, the control unit is arranged so that the heater is energized to reach and be kept at a reduced temperature outside the beverage preparation.
    [00020] In this way, when the heater is not used to prepare a drink, the heater can cool to a reduced temperature. The heater can be cooled to that reduced temperature immediately after the end of a beverage preparation, for example, once the heater has dispensed the necessary amount of heated liquid for the preparation of a drink or once the brewing machine drink has distributed the requested quantity of drink, for example, a glass or mug or shortly thereafter, for example, a few seconds or tens of seconds such as a minute or two later. Especially when an infusion stage occurs, the end of the drink distribution can occur after the end of circulation.
    [00021] In a particularly simple embodiment of the invention, when the beverage preparation machine uses pre-dosed beverage ingredients supplied in capsules, the above beverage preparation can be equalized with a presence in the machine of such capsule in a dispensing arrangement a drink using that capsule, for example, an ingredient capsule located in a
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    8/32 infusion unit of the beverage machine, whether or not the liquid is actually circulated or the drink is actually distributed. In this case, it is sufficient to monitor the presence or absence of a capsule in a dispensing configuration on the machine. This can even be done automatically.
    [00022] At the end of the drink preparation, the heater is so energized to keep the heater at a reduced temperature. The drop in temperature between the operating temperature and the reduced temperature can be achieved by disconnecting the energization of the heater through the control unit. Thereafter, the heater can be energized to an appropriate level to keep the heater at a reduced temperature. For an additional beverage preparation, the heater is first brought to operating temperature from [00023] In this way, the energy consumption of the heater is significantly reduced between two consecutive beverage preparations compared to a system continuously maintaining the heater at the operating temperature for an extended period of time. In addition, the heating time of the heater to reach its operating temperature from the reduced temperature is also less than the heating time required to heat the heater which was allowed to cool completely by turning it off. In addition, when the heater has an operating temperature close to the boiling temperature of the liquid, for example, water, the deposition of crust on the heater can already be significantly reduced by reducing the heater temperature by a few degrees.
    [00024] For example, the operating temperature of the heater is in the range of 65 to 98 ° C, in particular in the range of 85 to 95 ° C. To prepare a coffee, for example an espresso, the temperature of the drink
    Petition 870190117108, of 11/13/2019, p. 13/46
    Distributed 9/32 can be in the range of 80 to 90 ° C. To compensate for the loss of temperature downstream of the heater, for example, during infusion, the heater may need to heat the circulated water to 85 to 95 ° C or more. Tea can be better at a temperature of 60 to 95 ° C. Likewise, to compensate for the loss of temperature during the course downstream of the heater, for example, during infusion, the heater may need to heat the circulated water from 65 to 98 ° C.
    [00025] Normally, the reduced temperature is below the operating temperature, for example, as mentioned above, and above a heater inactivity temperature such as above an ambient temperature, for example, in the range of 10 to 30 ° C.
    [00026] The reduced temperature can be in the range of 50 to 95% of the operating temperature with respect to the inactive temperature, such as 60 to 90%, optionally from 70 to 85%. For example, when the idle temperature is 20 ° C (room temperature) and the operating temperature is 90 ° C, the temperature range between them is 70 ° C and, therefore, 50 to 95% of the same at a temperature difference of 35 to 66.5% and, therefore, the corresponding reduced temperature (50 to 95% of the operating temperature of 90 ° C with respect to the idle temperature of 20 ° C) is in the range of 20 + 35 ° C to 20 + 66.5 ° C, that is 55 ° C to 86.5 ° C.
    [00027] The reduced temperature can be from 3 to 50 ° C below the operating temperature, in particular from 5 to 35 ° C below the operating temperature.
    [00028] In a modality the reduced temperature is at such a level that it substantially prevents the deposition of crust in the heater. The reduced temperature can be below 90 ° C, in particular in the range of 80 ° C to 89 ° C such as 84 to 88 ° C.
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    10/32 [00029] Crust deposition in a water circuit occurs predominantly when the water is transformed into steam. At that point the minerals present in the water precipitate in the circuit. In order to prepare, for example, a coffee, the water can be heated to about 95 ° C which is very close to the boiling point of the water at 100 ° C or less depending on the environment (eg atmospheric pressure) .
    [00030] By reducing the temperature of the heater by a few degrees, for example, around 85 to 90 ° C, boiling water is substantially prevented and the deposition of crust is effectively inhibited. With a state of the art beverage machine using a thermoblock, for example, from about 1 to 1.5 kW, the temperature reduction, for example from 94 to 88 ° C, can occur in about 1 minute after cutting of the thermoblock, particularly at the end of the beverage preparation.
    [00031] For example, the reduced temperature is below 90 ° C in particular below 85 ° C. When the operating temperature is close to the boiling temperature, for example, around 90 to 99 ° C, reducing the temperature in the heater by even a few degrees only, significantly reduces the risk of scale deposition, particularly in heaters that have an uneven heat distribution in their heating cavity. Uneven heat distribution can result in hot spots with an increased risk of crust deposition at such points. In this way, reducing the temperature of the general heater by at least a few degrees or more reduces, inhibits or even prevents to a certain extent any deposition of crust during a period without any drink preparation.
    [00032] In another mode, the control unit includes a service mode that is activated upon reaching the reduced temperature. THE
    Petition 870190117108, of 11/13/2019, p. 15/46
    11/32 reduced temperature can be in the range of 55 to 75 ° C, especially when the operating temperature is in the range of 80 to 98 ° C. Cleaning and / or scab removal can be carried out at a temperature in the range of 50 to 65 or 70 ° C. The reduced temperature can be set to the temperature required for cleaning and / or removing crust, for example, 50 to 65 or 70 ° C, or it can be set between that temperature and the operating temperature, so that the heating of the heater from from reduced temperature to operating temperature is reduced. In the latter case, the heater can cool from the reduced temperature, for example, 65 to 80 ° C, to the service temperature, for example, 50 to 65 or 70 ° C, if service is required and / or requested.
    [00033] Crust removal and / or cleaning can typically involve the circulation, for example, with the aid of a machine pump, a volume of cleaning liquid and / or crust removal in the range of 250 to 1000 ml, such like 400 to 750 ml. The liquid can be circulated continuously or it may involve some interruptions in the flow.
    [00034] Crust removal can be carried out at a higher temperature, above 70 to 75 ° C. However, some scabbing agents tend to evaporate at higher temperatures and can generate toxic gases.
    [00035] The rinsing of the machine liquid circuit, in particular the heater, is preferably carried out at a reduced temperature, so that on the one hand less energy is required in heating the rinsing liquid and, on the other hand, the rinsing liquid it is less likely to deposit crust especially on the heater. The rinse may involve a pulsed flow of rinse liquid.
    [00036] The reduced temperature level can be configured at the factory and / or can be selectable or modifiable by a user, this
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    12/32 is a consumer and / or maintenance person. In particular, the machine may include an arrangement, for example, a user interface, to allow a user to set the reduced temperature in a temperature range of 45 to 90 ° C, such as 55 to 85 ° C, optionally 60 at 80 ° C. A user interface for setting the reduced temperature level in a temperature range can be associated with a device for providing the user with an indication of energy savings for a selected reduced temperature and / or time required to place the low temperature heater selected for operating temperature. The device can be a numeric or symbolic indication adjacent to the interface or other location so that the user can predict and weigh the environmental benefits and possible inconveniences related to heating the heater from the reduced temperature to the operating temperature. It follows that the ergonomics of use, environmental awareness and incentive to take advantage of the possibility provided in relation to the reduced temperature, are increased.
    [00037] It is also contemplated the possibility for a user to disable the ability of the heater to be deactivated at a reduced temperature when the machine is turned on, but is not preparing a drink.
    [00038] In general terms, the beverage preparation can be initiated by a user request, for example, through a suitable interface such as a switch, a button, a touch panel or screen; and / or terminated when the liquid supply to the heater is interrupted at the beverage preparation end or when the beverage dispensing is terminated.
    [00039] The beginning and the end of the drink preparation can be
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    13/32 associated with a particular beverage preparation machine configuration and / or characteristics.
    [00040] The machine may comprise a provision for mixing and / or infusing one or more beverage ingredients. In particular, the mixing and / or infusion arrangement may have: a configuration for loading and / or unloading an ingredient; and a configuration for mixing and / or infusing such an ingredient. Such arrangements are well known in the art. Suitable mixing and / or infusion arrangements are, for example, described in EP 1 646 305, EP 1 859 713, EP 1 859 714, WO 2009/043630 and EP 09172187.8, the contents of which are incorporated herein by reference.
    [00041] The control unit can be arranged so that the heater is energized in order to reach and be maintained at the operating temperature during the occurrence of at least one event selected from: mixing and / or infusion arrangement in a configuration loading; the mixing and / or infusion arrangement being loaded with an ingredient; and an ingredient is perceived in the mixing and / or infusing arrangement.
    [00042] Configuring as a starting point for beverage preparation a particular configuration, preferably automatically detected, of the mixing and / or infusion unit indicative of an imminent need to heat the liquid for dispensing a drink, helps to save time to bring the heater to operating temperature.
    [00043] The automatic detection of an ingredient and / or a capsule of the ingredient in the mixing and / or infusion arrangement can be used as a starting point in the preparation of a beverage with such an ingredient. As a result of this, the control unit will not wait until the user operates a data distribution interface.
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    14/32 beverage, for example, a button for dispensing a small or large glass, on the beverage preparation machine to bring the heater to its operating temperature.
    [00044] Likewise, the control unit can be arranged so that the heater is energized to reach and be kept at a reduced temperature during the occurrence of at least one event selected from: the mixing and / or infusion arrangement is in a download configuration; an ingredient is discharged from the mixing and / or infusing arrangement, and an absence of an ingredient is perceived in the mixing and / or infusing arrangement, particularly when the arrangement is in a mixing and / or infusing setting (for example, the mixing and / or infusion arrangement is empty).
    [00045] In a particular embodiment, the mixing and / or infusion arrangement can be configured to load a capsule containing such an ingredient, for example, a flavoring ingredient such as ground coffee, tea, chocolate, soup, milk, etc. In particular, the control unit may comprise a sensor for automatically sensing a capsule in the mixing and / or infusion arrangement. Such sensors can be optical sensors, based on radio as known in the art. For example, the capsule sensor is arranged to perceive an electrical characteristic of the capsule, for example, as described in EP 10167463.8, the content of which is incorporated here by reference.
    [00046] The automatic detection of an ingredient and / or a capsule of the ingredient in the mixing and / or infusion arrangement can be used as a starting point in the preparation of a beverage with such an ingredient. As a result, the control unit will not wait until the user operates a drink dispensing interface, for example, a button for dispensing a small glass
    Petition 870190117108, of 11/13/2019, p. 19/46
    15/32 or large, in the beverage preparation machine to bring the heater to operating temperature.
    [00047] In one embodiment, an automatic detection of an ingredient and / or capsule in the mixing and / or infusion arrangement is used to bring the heater to operating temperature. A lack of ingredient detection and / or a capsule in the mixing and / or infusion arrangement can be used with a point in time to bring the heater to its reduced temperature. A closure of the liquid circulation upon such detection of an ingredient and / or capsule, can be used as a point in time to bring the heater to its reduced temperature.
    [00048] In another embodiment, an automatic detection of an ingredient and / or capsule in the mixing and / or infusion arrangement in addition to the mixing and / or infusion arrangement in a loading configuration are used to bring and maintain the heater at operating temperature . A lack of detection of ingredient and / or capsule in the mixing and / or infusion arrangement in the mixing and / or infusion configuration is then used as a point in time to bring the heater to its reduced temperature.
    [00049] In addition, the control unit can be additionally arranged to interrupt the automatic energization of the heater to reach a stable inactivity temperature, for example, room temperature, when a shutdown condition and / or a standby condition is met. In addition to the interruption of the energization of the heater, the energization of other components of the beverage machine can be interrupted, for example, a pump or active sensors or other components of energy consumption, for example, an interface.
    [00050] The invention also relates to a method of transforming a state-of-the-art beverage preparation machine
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    16/32 technique on a machine as described above. Prior to processing, the machine comprises:
    a heater for heating a liquid supply from a supply temperature to a beverage preparation temperature, in particular, an in-line heater and / or a heat build-up structure such as a thermoblock; and a control unit for controlling such a supply of liquid and the heater so that the heater is energized to reach and be maintained at an operating temperature to heat such a supply of liquid to the drink preparation temperature during the preparation of the drink.
    [00051] According to the invention, the control unit is modified in this way, in particular, reprogrammed, so that during use the heater is energized to reach and be kept at a reduced temperature outside the beverage preparation. [00052] In this way, the invention can be implemented in the existing beverage preparation machines with minimal cost and hardly involves additional costs to be implemented in the new machines built.
    Brief Description of the Drawings [00053] The invention will now be described with reference to the schematic drawings, in which:
    Figure 1 illustrates a heating device comprising a thermoblock and a control unit for a beverage preparation machine according to the invention;
    Figure 2 illustrates a fluid circulation in a similar thermoblock; and Figures 3 and 4, respectively, show comparative temperature profiles over time of a heater for a beverage preparation machine of the invention and a brewing machine.
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    17/32 state of the art beverage preparation.
    Detailed Description [00054] Figure 1 illustrates an exploded view of a heating device for a beverage preparation machine according to the invention, where the liquid is circulated through a thermoblock and then oriented into an infusion chamber for infusion of a beverage ingredient supplied into the infusion layer. An example of such a beverage machine is described in detail in WO 2009/130099, the content of which is incorporated herein by reference.
    [00055] For example, the beverage ingredient is supplied to the machine in a capsule. Typically, this type of drink machine is suitable for preparing coffee, tea and / or other hot drinks or even soups and similar food preparations. The pressure of the liquid circulated to the infusion chamber can, for example, reach about 0.2 MPa to 2.5 MPa (2 to 25 bar), in particular from 0.5 MPa to 2 MPa (5 to 20 bar) , such as from 1 MPa to 1.5 MPa (10 to 15 bar).
    [00056] For example, the machine has a beverage preparation module that is arranged to circulate a liquid from a source through a flavoring ingredient to flavor the liquid in order to form the drink. The beverage preparation module can be arranged to distribute the prepared beverage via a beverage outlet to a user's cup or user's mug.
    [00057] The beverage preparation module typically includes one or more of the following components:
    a) a mixing and / or infusion arrangement, such as an ingredient retainer, for example, an infusion unit, for receiving a flavoring ingredient from that beverage, in particular, a pre-dosed ingredient supplied within a capsule, and to guide
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    18/32 a liquid inlet flow, such as water, through that ingredient to a beverage outlet;
    b) an in-line heater, such as a thermoblock or other heat accumulation heater, to heat that flow of liquid to be supplied to the ingredient retainer;
    c) a pump for pumping liquid through the in-line heater;
    d) one or more fluid connection elements for guiding the liquid from a liquid source, such as a liquid tank for a beverage outlet;
    e) an electrical control unit, in particular, comprising a printed circuit board (PCB), to receive instructions from a user through an interface and to control the in-line heater and the pump; and
    f) one or more electrical sensors to perceive at least one operational characteristic selected from the characteristics of the mixing and / or infusion arrangement, in-line heater, pump, liquid reservoir, ingredient collector, liquid flow, liquid pressure and a liquid temperature, and to communicate such characteristics with the control unit.
    [00058] Examples of suitable infusion units and capsule management are described in WO 2005/004683, WO2007 / 135136 and WO 2009/043630, which are incorporated herein by reference. Suitable beverage preparation modules are, for example, described in WO 2009/074550 and WO 2009/130099, the contents of which are incorporated herein by reference.
    [00059] The heating device illustrated in Figure 1 has a thermoblock with a mass of aluminum metal 1 and a control unit 2 including a plastic thermal and electrical insulation housing 3 containing a printed circuit panel 4, for example,
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    19/32 supporting one or more controllers, memory devices, etc. [00060] Metal mass 1 incorporates a water inlet, a water outlet and a water heating duct extending between them to form a free flow passage (not shown) to guide the circulating water from a reservoir of water through a pump (not shown) through the metallic mass
    1.
    [00061] As illustrated in Figure 2, a thermoblock mass 1 can include a heating duct 12. Heating duct 12 has an inlet 12 'and an outlet 12' ''.
    [00062] The heating duct 12 can extend helically through mass 1, in particular along a generally horizontal geometric axis. Duct 12 may have upper flow parts followed by descending flow parts. Such upstream and downstream parts of duct 12 may have a narrowed cross section to promote an increased speed of water along them to inhibit an accumulation of bubbles in such an upstream part by pushing them down through the downstream part by the water flow with increased speed. In this configuration, the duct is arranged so that the size of its cross section changes along the chamber, in order to increase the flow velocity in the areas, normally the upper areas, which should, otherwise, serve to capture the bubbles, in particular steam bubbles. The increased velocity of the liquid in these areas washes away all possible bubbles away from these areas with the rapid flow of liquid in those areas. In order to avoid overheating of such areas with reduced cross section, the heating energy can be reduced in the corresponding parts of the heater, for example, by adjusting the resistive devices in those parts. In a variation, this pipeline has a reduced cross section throughout the entire
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    20/32 its length to provide a sufficient speed of water flow to rinse the possible steam bubbles formed there during heating. The heating duct 12 can be provided with different sections to influence the flow so that the thermal transfer is more evenly distributed and prevents local overheating and the resulting bubble formation.
    [00063] As shown in Figure 1, the metal mass 1 of the thermoblock additionally includes an opening 1b that rigidly forms or anchors a part upstream of the infusion chamber (not shown) so that the rigid passage of the metal mass 1 is extend into the infusion chamber. The beverage preparation machine also comprises a downstream part (not shown) having a beverage outlet and cooperating with the upstream part to form the brewing chamber, the downstream part and the upstream part can be arranged to be moved away from each other and greased to supply into the infusion layer and evacuation of the ingredient's infusion layer.
    [00064] Typically, the part upstream of the infusion chamber that is integrated with the thermoblock, will be fixed on the beverage preparation machine and the downstream part of the infusion chamber will be mobile, or vice versa. The infusion chamber can have a generally horizontal orientation, that is, such a configuration and orientation through which water flows in the infusion chamber along a generally horizontal direction, and the upstream and / or downstream part can be movable in the same direction of the water flow in the chamber. The modalities of such a thermoblock and infusion chamber are, for example, described in WO 2009/043630, the content of which is incorporated herein by reference.
    [00065] The control unit 2 is attached to the metal mass 1 by means of pressure inserts 3a of the housing 3 that cooperate with the
    Petition 870190117108, of 11/13/2019, p. 25/46
    21/32 corresponding recesses 1a on the surface of the metal mass 1 when the housing 3 is mounted on the metal mass 1 in the direction of the arrow 3 '.
    [00066] The two-part housing 3 of the control unit 2 encloses a printed circuit board (PCB) on all sides, in particular substantially impermeable, in order to protect the PCB against liquid and vapors in the machine. The two parts of the housing 3 can be mounted by screws 3b or any other suitable mounting device, such as rivets, glue, solder, etc. The control unit 2 includes a user interface with a main switch 2a and two control switches 2b which are connected via housing 3 to the PCB. It is, of course, possible to use more elaborate user interfaces including screens or touch screens. The PCB includes power connectors to supply electrical heating energy to metal mass 1 through power pins 11 extending through the corresponding openings in housing 3, the additional electrical connectors for one or more additional electrical devices of the beverage preparation machine , such as a user interface, pump, fan, valve, sensors, etc. as needed, and a connector for the main installation for the central power supply.
    [00067] The thermoblock receives the electrical components, that is, a temperature sensor 70 connected to the PCB, a thermal fuse 75, a power switch in the form of a triac 60 in a cavity, the opening of which is formed between the walls protrusions 102 and a heating resistor (not shown) with connector pins 11, which are rigidly attached to the metal mass 1 and rigidly connected to the PCB. In addition, the PCB is electrically connected via an erected connector or cable 91 to a hall 90 sensor of a flow meter that is located in the water circuit of the preparation machine
    Petition 870190117108, of 11/13/2019, p. 26/46
    22/32 beverage, typically between a pump and a source of water or other liquid such as a reservoir of water or liquid, or between a pump and a heating device, or within the heating device.
    [00068] In addition, the PCB can carry a micro controller or processor and possibly a quartz watch to control the intensity of the current passed to the resistive heating element based on the flow rate of the circulating water measured with the flow meter and the heated water temperature measured with temperature sensor 70. Sensor 70 can be located inside the thermoblock at a distance from the circulating water in order to provide an indirect measure of the water temperature. To increase the accuracy of the temperature control, one or more temperature sensors can be incorporated in the metallic mass 1 and / or inside the infusion chamber and / or upstream of the metallic mass 1 or in its water inlet. The controller or processor can also control additional functions of the liquid food or beverage preparation machine, such as a pump, a liquid level detector in a water supply reservoir, a valve, a user interface, a management arrangement power supplier, an automatic beverage ingredient supplier such as an integrated coffee grinder or an automatic supplier of ingredient capsules or pods, etc.
    [00069] Additional details of the heating device and its integration with a beverage preparation machine are, for example, described in WO 2009/043630, WO 2009/043851, WO 2009/043865 and WO 2009/130099, the content of which are incorporated here by reference.
    [00070] The invention will now be described with an emphasis on the temperature control of heater 1 through control unit 2.
    Petition 870190117108, of 11/13/2019, p. 27/46
    23/32 [00071] The heater 1 is arranged to heat a supply of liquid, for example, circulating along the heating duct 12, from a supply temperature to a drink preparation temperature.
    [00072] Control unit 2 is arranged to control this supply of liquid, for example, through a pump, and heater 1 so that heater 1 is energized to reach and maintained at an operating temperature to heat the supply of liquid to the beverage preparation temperature during beverage preparation.
    [00073] According to the invention, the control unit 2 is additionally arranged so that the heater 1 is energized to reach and be kept at a reduced temperature from the beverage preparation.
    [00074] Figures 3 and 4 illustrate two temperature profiles B1, B2 (in dotted lines) of heater 1 through the time when heater 1 is controlled by the control unit 2 according to the invention. In comparison, the temperature profiles A1, A2 (in continuous lines) correspond to the temperature of a prior art beverage preparation machine heater.
    [00075] Three temperature levels are illustrated in Figures 3 and 4.
    [00076] Level 0 represents the steady state temperature of heater 1 when disconnected or de-energized or in a standby mode. In that case, heater 1 is normally at room temperature, for example, from 5 to 45 ° C, typically in the range of 15 to 30 ° C.
    [00077] The operating level represents the operating temperature of heater 1 during the preparation of the drink. The heater is energized and controlled by the control unit 2 to bring the liquid in the heater to the correct temperature for
    Petition 870190117108, of 11/13/2019, p. 28/46
    24/32 distribution of the drink, for example, around 85 to 88 ° C for coffee distributed or 60 to 95 ° C for tea distributed. The temperature of the liquid distributed by the heater can be higher, typically by a few degrees, for example, from 89 to 92 ° C for water destined for strained coffee, than the temperature of the beverage distributed, for example, from 85 to 88 ° C for the coffee distributed. In this way, the temperature loss of the circulating liquid between the heater and the user's cup or user's mug into which the liquid is distributed is taken into account to control the heater.
    [00078] The ECO level represents the reduced temperature of heater 1 from the beverage preparation, that is, when no beverage is prepared. This temperature level is between the level 0 and the level of operation.
    [00079] The reduced temperature at the ECO level is below the operating temperature (operating level) and above a temperature (level 0) of inactivity of the heater as well as above an ambient temperature. As illustrated in Figures 3 and 4, the reduced temperature can be in the range of 50 to 95%, for example, around 70 or 75%. For example, the reduced temperature can be about 10 to 20% below the operating temperature, for example, 90 or 95 ° C.
    [00080] The temperature (operating level) of the heater to distribute a liquid at the desired temperature may change slightly during the preparation of the drink to adapt to changes in the liquid flow or variations in the thermal balance upstream of the heater due to the passage of the liquid at the supply temperature, which may be lower or higher than the initial temperature of the liquid circulation arrangement, upstream of the heater.
    [00081] Figure 3 illustrates the temperature over time of thermoblock 1, for example, with an energy capacity of 1.2
    Petition 870190117108, of 11/13/2019, p. 29/46
    25/32 kW, controlled by control unit 1 using a state-of-the-art thermal regulation system. Typically, this regulation system is a thermal circuit regulation. For a coffee machine, the regulation system is designed to bring about 20 to 100 ml of water from room temperature, for example, 15 to 25 ° C, to a temperature of about 90 to 94 ° C to infuse ground coffee in an brewing unit.
    [00082] The preheating period of the heater from room temperature to operating temperature typically lasts from 1.5 to 2 minutes, for example, with a slow final adjustment phase as illustrated at the end of the preheating curve A11, B11 until the start of drink ST. At the end of the preheating curve A11, B11, the drink preparation can be started and extends through a drink preparation duration between the ST and FIM time depending on the volume of drink requested by the user. During this time, the heater is maintained at an operating operating temperature that can be more or less stable over time as illustrated by curves A12, B12.
    [00083] As illustrated in Figure 3, the preparation of the drink begins immediately at the end of preheating. For example, a request to prepare a drink is made to the machine before the end of preheating and stored by the machine and then automatically executed by the machine at the end of preheating when the operating temperature level is reached. Such a system is generally described in EP 09168147.8, the content of which is incorporated herein by reference.
    [00084] When the END time is reached, the beverage preparation is finished. At that time, prior art heaters are kept at a temperature level for immediate drink distribution, typically at the temperature level
    Petition 870190117108, of 11/13/2019, p. 30/46
    26/32 operation as illustrated by curve A13. Conversely, heater 1 controlled by controller 2 can cool to ECO temperature, for example, by disconnecting energy from heater 1, and then heater 1 is maintained by properly energizing at ECO temperature between temperatures 0 and operation as illustrated by the curve of temperature B13.
    [00085] After a certain period of time, which can be determined by a period of non-use of the machine measured by a timer activated at the end of the FIM drink preparation, the heaters can enter a standby or automatic shutdown mode and left to cool to temperature level 0 as illustrated by temperature curves A14, B14. [00086] Figure 4 illustrates another comparative temperature profile between a heating system according to the invention and a heating system of the prior art. The temperature over time of the heating system according to the invention is illustrated by curve B2. The temperature evolution of the prior art is illustrated by curve A2. The heating system according to the invention and the prior art are similar to those associated with Figure 3.
    [00087] The time scale in Figure 4 is compressed compared to the time scale in Figure 3.
    [00088] In contrast to the profile illustrated in Figure 3, the preparation of a drink does not start immediately at the end of the initialization period. The temperature curves at start A21, B21 immediately rise from level 0 by energizing the heater.
    [00089] In the case of the state of the art heating system, the heater is brought to the operating temperature level directly functioning and remains at that level A211 until
    Petition 870190117108, of 11/13/2019, p. 31/46
    27/32 a drink is ordered at a time ST where the heater temperature is maintained at the same level as indicated by curve A22.
    [00090] In contrast, the heater of the heating system in line with the invention is set (as shown in Figure B21) from level 0 to the reduced ECO temperature level and is maintained at that lower temperature level as indicated by curve B211 until a drink is ordered. Once a drink is ordered, the heater of the inventive system is brought from the reduced ECO temperature to the operating operating temperature for preparing a drink as indicated by curve B22.
    [00091] Thereafter, the heating systems of the invention and the state of the art behave as those illustrated in Figure 3 illustrated above. In fact, after preparing the drink at the END time, the state of the art heating system is maintained at the operating temperature as illustrated by curve A23 until a standby or shutdown process is initiated at the OFF moment when the heater power is interrupted (curve A24). After preparing the drink, the inventive heating system has a temperature that can drop to the reduced ECO temperature level and can be maintained at that level as illustrated by curve B23 until the standby or shutdown process is initiated (curve B24).
    [00092] Suitable standby / shutdown systems are, for example, described in WO 2009/092745 and EP 09168147.8, the content of which is incorporated here by reference.
    [00093] Thus, in the illustrative and non-limiting examples illustrated in Figures 3 and 4, the state-of-the-art heating system is maintained for an extended period of time at the operating operating temperature even when no preparation of
    Petition 870190117108, of 11/13/2019, p. 32/46
    28/32 beverage is carried out by the machine while the inventive heating system is brought to the operating operating temperature only for the time necessary for the preparation of a beverage and maintained at a reduced ECO temperature when no beverage is being prepared.
    [00094] The reduced temperature can serve to inhibit the deposition of crust in the heater, in which case the temperature reduction need not be significant, for example, 10 to 20 ° C below the boiling temperature of the liquid heated by the heater, which can be 2 to 5 or 10 ° C below the operating temperature of a coffee machine heater. This offers the advantage that scale deposition can be prevented efficiently while the time required to reach the operating temperature from the reduced temperature can be very short, for example, 2 to 5 or 8 seconds with a system.
    [00095] When the differences between the operating temperature and the reduced temperature are small, for example, below 5 or 10 ° C, bringing the temperature from the reduced temperature to the operating temperature can be sufficiently short, for example, less than 3 or 5 seconds, so that the process can be hidden from the user. For example, the machine can be arranged to detect impending drink distribution and can bring the heater to operating temperature without waiting for a drink preparation request. Such an event may be an event that normally perceives a user's request to prepare a beverage, such as an introduction into the beverage machine of an ingredient, in particular dosed and / or contained within a capsule and / or a user handling a part machine, such as an infusion unit, for example, opening or closing the machine.
    [00096] For example, when the heater is controlled in order to be
    Petition 870190117108, of 11/13/2019, p. 33/46
    29/32 maintained at a reduced temperature, the control unit can monitor an introduction of a beverage ingredient and / or user handling of an ingredient chamber, such as an infusion unit. As soon as the control unit detects the introduction of the beverage ingredient, the control unit can be arranged to bring the reduced temperature heater to operating temperature without waiting for a user request for a beverage preparation. If the time to bring the heater from the reduced temperature to the operating temperature is short enough, the heater can reach the operating temperature by the time the user requests a drink. If the time required to reach the operating temperature is too long to be missed by the user, the waiting time for the user is at least reduced.
    [00097] The reduced temperature can additionally serve to substantially reduce energy consumption between consecutive drink preparations. In this case, the temperature may drop over a greater extent, for example, from 15 to 30 ° C. In this case, the time required to reach the operating temperature is, of course, increased if the length of time between two consecutive beverage preparations is sufficient for the temperature of the heater to drop to its predetermined reduced temperature. However, if the consecutive drink preparations are carried out in a short time, the heater will not have time to reach the reduced temperature level and the time required to bring the heater to the operating temperature will be limited accordingly.
    Example [00098] The invention can be implemented by reprogramming the control unit of an existing coffee machine, in particular
    Petition 870190117108, of 11/13/2019, p. 34/46
    30/32 a Nespresso® coffee machine from the Citiz® range which is marketed and generally described in WO 2009/074550. The following energy savings can be achieved by providing such a reduced temperature level to the machine compared to consumption before modifying such a machine.
    [00099] These examples correspond to a CitizÀ coffee machine having a 1.2 kW thermoblock heater with an aluminum heat accumulation mass of 330 g. The control unit is arranged to bring the heater to an operating temperature of 94 ° C to distribute a coffee having an after-brew temperature of about 86 to 88 ° C. The machine can be tested at an ambient temperature (room temperature) at 20 ° C. This results in a temperature range between the ambient temperature and the operating temperature of 74 ° C. The machine pump provides free flow, that is, in the absence of any coffee capsule in the machine infusion unit, 300 ml / min through the thermoblock.
    [000100] The machine's reduced temperature level can be set to 70 ° C. This corresponds to a temperature range of 50 ° C with respect to the ambient temperature (20 ° C) and a temperature range of 24 ° C with respect to the operating temperature, that is, 30% below the operating temperature of 94 ° C with respect to room temperature.
    [000101] The machine with the inventive heater and controller will need about 15 minutes to reach the reduced temperature of 70 ° C from 94 ° C, that is, by disconnecting the heater. During this time, the state of the art machine will maintain its heater at 94 ° C which will require 1.91 Wh. However, the state of the art state machine will be immediately ready to heat the water to prepare a drink whereas the inventive machine must first bring the
    Petition 870190117108, of 11/13/2019, p. 35/46
    31/32 heater from reduced temperature to operating temperature. This last operation will require 20 to 30 seconds of preheating. The same duration will be required for a longer period of inactivity as the reduced temperature is maintained at 70 ° C. However, if the time between two drink preparations is below 15 minutes the temperature of the heater will not have time to drop to 70 ° C and the time for reheating to the operating temperature is correspondingly shorter. For example, for a period of inactivity of 5 minutes, the time for reheating will be 6 to 10 seconds.
    [000102] The time required to bring the heaters of the state of the art machine and the inventive machine from the ambient temperature to 94 ° C is about 1.5 minutes in each case.
    [000103] Time delays can be significantly shortened by optimizing the heating algorithm and reducing the mass of the heater. In particular, a prior art heating algorithm can be improved with a predictable or even self-learning system, for example, as described in EP 10166366.4. In this case, time delays can be divided by a factor of two to four.
    [000104] When the machine is turned on and is not preparing any drink for an hour, the heater and state of the art control unit, that is, the state of the art heating device, lead to an additional consumption of 2.3 Wh, that is, a total consumption of 7.65 Wh for the state-of-the-art heating device and 5.35 Wh for the inventive heating device, which represents an energy saving of around 30% due to the implementation of the present invention.
    [000105] When a rinse cycle with a water quantity of 240 ml is carried out, the device for heating the state of the
    Petition 870190117108, of 11/13/2019, p. 36/46
    32/32 technique will heat the water to 94 ° C through the heater where 20.1 Wh will be used, while the inventive heating device will heat the water to 70 ° C where 14.1 Wh will be needed. Thus, again, an energy saving of 30% can be obtained by using the inventive heating device instead of a state of the art heating device.
    [000106] If a coffee is prepared over a period of 30 minutes, the state of the art heating device and the inventive heating device will need the same amount of energy to heat the water. However, the prior art heating device will require much more energy than the inventive heating device when no drinks are being prepared; the prior art heating device will remain in a state of permanent readiness for beverage preparation whereas the inventive heating device will allow an energy saving of 3.1 Wh, ie 23% of the energy required by the brewing device heating of the state of the art.
    权利要求:
    Claims (15)
    [1]
    1. Drink preparation machine, comprising:
    a heater (1) for heating a liquid supply from a supply temperature to a beverage preparation temperature, in particular an in-line heater and / or a heat build-up structure such as a thermoblock; and a control unit (2) for controlling said liquid supply and the heater so that the heater is energized to reach and be maintained at an operating temperature to heat said liquid supply to the drink preparation temperature during beverage preparation;
    characterized by the fact that the control unit is arranged so that the heater is energized to reach and be kept at a reduced temperature from the beverage preparation.
    [2]
    2. Machine, according to claim 1, characterized by the fact that the operating temperature is in the range of 65 to 98 ° C, in particular in the range of 85 to 95 ° C.
    [3]
    3. Machine according to claim 1 or 2, characterized by the fact that the reduced temperature is below the operating temperature and above a temperature of inactivity of the heater such as above an ambient temperature, in particular a reduced temperature in the range 50 to 95% of the operating temperature with respect to the inactive temperature such as 60 to 90%, optionally 70 to 85%.
    [4]
    4. Machine according to any one of the preceding claims, characterized by the fact that the reduced temperature is 3 to 50 ° C below the operating temperature, in particular 5 to 30 ° C below the operating temperature.
    [5]
    5. Machine, according to any of the
    Petition 870190117108, of 11/13/2019, p. 43/46
    2/4 previous claims, characterized by the fact that the reduced temperature is at a level at which it substantially prevents scale deposition in the heater (1), the reduced temperature being in particular below 90 ° C, in particular in the range of 80 ° C to 89 ° C.
    [6]
    6. Machine according to any of the preceding claims, characterized by the fact that the reduced temperature is at a service level such as rinsing or removing the crust, the control unit (2) being arranged to allow service upon reach the reduced temperature, the reduced temperature being in particular in the range of 55 to 75 ° C.
    [7]
    7. Machine according to any of the preceding claims, characterized by the fact that the reduced temperature level is selectable and / or modifiable by a user, in particular in a temperature range of 45 to 90 ° C, such as 55 at 85 ° C, optionally from 60 to 80 ° C.
    [8]
    8. Machine according to claim 7, characterized by the fact that it comprises a user interface for configuring the reduced temperature level in a temperature range and a device to provide the user with an indication of energy savings for a selected reduced temperature and / or time required to bring the heater from the selected reduced temperature to the operating temperature.
    [9]
    9. Machine according to any one of the preceding claims, characterized by the fact that the beverage preparation is:
    initiated by a user request; and / or terminated when the liquid supply to the heater is terminated at the end of the beverage preparation or when the dispensing of the beverage is terminated.
    [10]
    10. Machine, according to any of the
    Petition 870190117108, of 13 /
    [11]
    11/2019, p. 44/46
    3/4 previous claims, characterized by the fact that it comprises a provision for mixing and / or infusing one or more beverage ingredients, the mixing and / or infusion arrangement having in particular:
    an configuration for to charge and / or download one ingredient; and an configuration for mix and / or infuse the said ingredient. 11. Machine of a deal with the claim 10,
    characterized by the fact that the control unit (2) is arranged so that the heater is energized in order to reach and be maintained at the operating temperature during the occurrence of at least one event selected from:
    mixing and / or infusion arrangement is in a loading configuration;
    mixing and / or infusion arrangement is loaded with an ingredient; and an ingredient is perceived in the mixing and / or infusing arrangement.
    [12]
    12. Machine according to either of claims 10 or 11, characterized in that the control unit (2) is arranged so that the heater (1) is energized in order to reach and be kept at a reduced temperature during the occurrence of at least one event selected from:
    the mixing and / or infusion arrangement is in an unloading configuration;
    an ingredient is discharged from the mixing and / or infusion arrangement; and an absence of an ingredient is perceived in the mixing and / or infusion arrangement.
    Petition 870190117108, of 11/13/2019, p. 45/46
    4/4
    [13]
    13. Machine according to any one of claims 10 to 12, characterized in that the mixing and / or infusion arrangement is configured to load a capsule containing said ingredient, the control unit (2) comprising in particular a sensor to automatically perceive the capsule in the mixing and / or infusion arrangement.
    [14]
    14. Machine according to any one of the preceding claims, characterized by the fact that the control unit (2) is additionally arranged to automatically interrupt the energization of the heater (1) to reach a stable inactivity temperature when a shutdown condition and / or a waiting condition is met.
    [15]
    15. Method of transforming an existing beverage preparation machine into a machine, as defined in any one of the preceding claims, the existing machine comprising:
    a heater for heating a liquid supply from a supply temperature to a beverage preparation temperature, in particular an in-line heater and / or a heat build-up structure such as a thermoblock; and a control unit for controlling said liquid supply and the heater so that the heater is energized to reach and be maintained at an operating temperature to heat said liquid supply to the beverage preparation temperature during beverage preparation. ;
    the method being characterized by the fact that the control unit is modified, in particular reprogrammed, so that during use the heater is energized to reach and is kept at a reduced temperature from the beverage preparation.
    类似技术:
    公开号 | 公开日 | 专利标题
    BR112013001143B1|2020-04-14|beverage preparation machine and transformation method of an existing beverage preparation machine
    ES2466017T3|2014-06-09|Rapid heating of a thermal conditioning device, for example, for coffee machine
    EP2948032B1|2018-04-25|Liquid heating apparatus and operating methods
    RU2695825C2|2019-07-29|Beverage preparation device and method
    RU2562029C2|2015-09-10|Water heating and steam generation device
    CN102573585A|2012-07-11|User-friendly start-up mode of a beverage preparation machine
    US9347682B2|2016-05-24|Dynamic double-circuit in-line heater
    CN107835652B|2021-04-09|Beverage preparation machine
    WO2019171083A1|2019-09-12|Method and apparatus for dispensing sterilised and cooled water
    同族专利:
    公开号 | 公开日
    EP2592981B1|2014-05-14|
    US20130118359A1|2013-05-16|
    BR112013001143A2|2016-05-17|
    CA2804943A1|2012-01-19|
    CN103118573A|2013-05-22|
    RU2013106903A|2014-08-27|
    EP2592981B2|2021-02-24|
    US10368689B2|2019-08-06|
    CA2804943C|2019-06-11|
    JP6018054B2|2016-11-02|
    WO2012007260A1|2012-01-19|
    ES2474567T5|2021-10-27|
    AU2011278542A1|2013-01-24|
    ZA201301203B|2014-07-30|
    RU2584119C2|2016-05-20|
    CN103118573B|2016-08-31|
    ES2474567T3|2014-07-09|
    EP2592981A1|2013-05-22|
    JP2013530780A|2013-08-01|
    PT2592981E|2014-06-24|
    AU2011278542B2|2015-11-26|
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    法律状态:
    2018-12-26| B06F| Objections, documents and/or translations needed after an examination request according [chapter 6.6 patent gazette]|
    2019-08-20| B06U| Preliminary requirement: requests with searches performed by other patent offices: procedure suspended [chapter 6.21 patent gazette]|
    2019-10-15| B25A| Requested transfer of rights approved|Owner name: SOCIETE DES PRODUITS NESTLE S.A. (CH) |
    2020-03-03| B09A| Decision: intention to grant [chapter 9.1 patent gazette]|
    2020-04-14| B16A| Patent or certificate of addition of invention granted [chapter 16.1 patent gazette]|Free format text: PRAZO DE VALIDADE: 20 (VINTE) ANOS CONTADOS A PARTIR DE 24/06/2011, OBSERVADAS AS CONDICOES LEGAIS. |
    优先权:
    申请号 | 申请日 | 专利标题
    EP10169766|2010-07-16|
    PCT/EP2011/060588|WO2012007260A1|2010-07-16|2011-06-24|Advanced heating device|
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