Disclosed herein is a refrigerator capable of producing carbonated water and a control method thereof. The refrigerator includes a carbonated water tank to store carbonated water a carbon dioxide gas supply valve to open/close a carbon dioxide gas flow path to guide carbon dioxide gas from a carbon dioxide gas cylinder to the carbonated water tank, and a carbonated water tank pressure sensor to detect an internal pressure of the carbonated water tank.

A beverage dispenser includes a gas infusion device that receives a base fluid and a gas and dispenses a gas infused liquid, a ratio pump that receives the gas infused liquid and a concentrate from a concentrate source and dispenses a predetermined ratio of the gas infused liquid and the concentrate, and a mixing chamber that mixes the predetermined ratio of the gas infused liquid and the concentrate to form a reconstituted beverage. An insulated enclosure has an interior space in which the ratio pump and the mixing chamber are positioned. A cooling heat exchanger is positioned in the insulated enclosure, and a first refrigeration system circulates a cooling media through the cooling heat exchanger to thereby cool the interior space to a suitable temperature such that the gas infused liquid and the concentrate dispensed from the ratio pump and the mixing chamber are cooled to the suitable temperature.

Examples disclosed herein relate to conduits, devices, systems and methods, which may include a dispensing device including a valve configured to interact with an inlet stream, the inlet stream having a first pressure, the valve having an outlet area with an outlet stream, the outlet stream having a second pressure; and a solenoid configured to interact with the outlet stream.

A beverage dispenser includes a gas infusion device configured to infuse a gas into a base liquid to form a gas-infused liquid, a mixing chamber configured to mix the gas-infused liquid and a concentrate to thereby form a reconstituted beverage, a first flow control configured to decrease pressure of the gas-infused liquid prior to mixing with the concentrate, and a second flow control configured to decrease pressure of the concentrate prior to mixing with the gas-infused liquid. A restrictor device downstream from the mixing chamber and configured to apply backpressure on the concentrate and the gas-infused liquid, and a dispensing valve is configured to dispense the reconstituted beverage.

The invention includes components and methodology for fixed and semi-fixed systems for extinguishing fire in large industrial flammable liquid storage tanks, including aerated foam projecting nozzles discharging substantially focused streams together with aeration chambers and risers.

A beverage dispenser uses-high ratio concentrates to mix on-demand beverages. The high-ratio concentrate is pre-mixed with an alkaline water to allow for improved blending performance in the final beverage. The beverage recipe may be customized by the user to suit personal tastes. Aspects of the beverage dispenser also may include the ability to dispense room temperature, chilled, heated, sparkling, or highly alkaline beverages. Operation of a user interface to receive a beverage order includes the ability to display and employ user interfaces present on both a display on the beverage dispenser and an application on a mobile device. In some aspects, both user interfaces may be used simultaneously to receive user input. Methods of dispensing a beverage using the beverage dispensing systems are also discussed.

Fixed systems and method for extinguishing large scale industrial tank fires, with and without fixed roofs, and featuring aerated foam projecting nozzles and including fixed center directed nozzles.

The present invention discloses a beverage dispenser, including: an inlet connected to a water source; an outlet for dispensing the water to a user vessel; at least one filter element having an input and an output for filtered water; a pump for pumping water to the input of the filter element; a flow sensor connected between the inlet and the outlet, wherein the flow sensor determines the actual flow rate of the water; at least one water preparation element connected between the output for outputting filtered water and the outlet and adapted to prepare the water for drinking by a human, wherein the water preparation element comprises a water preparation rate input by which the water preparation rate of the water preparation element can be controlled; and a controller connected to the water preparation rate input of the water preparation element and the flow sensor, wherein the controller controls the water preparation rate of the water preparation element by a signal to the water preparation rate input such that the water preparation rate is proportional to the actual flow rate.

A beverage dispensing assembly for preparing and dispensing a beverage the assembly comprising: —source of pressurized base liquid having CO.sub.2, N.sub.2 or N.sub.2O dissolved therein and having a gas pressure of at least 0.5 bar overpressure at 2° C.; —a beverage unit with a liquid flow path having a liquid inlet at one end in fluid communication with the base liquid in the source of base liquid by means of a valve and a beverage outlet at an opposite end; an ingredient container receiving means having an ingredient container installed therein such that when correctly installed, the content of the ingredient container is in fluid communication with the liquid flow path for mixing the content of the ingredient container with a base liquid in the liquid flow path; —a gas pressure regulation unit having a pressure chamber provided in the liquid flow path downstream of the fluid communication between the liquid flow path and the content of the ingredient container; a gas ingredient inlet in fluid communication with the pressure chamber through a valve.

The present invention relates to a method, apparatus and universal container for natural carbonation of beverages, which will be used in the food industry, in particular in the production of beer, sparkling wines and carbonated fruit drinks. The method of naturally occurring carbonation of beverages involves the operations of feeding with fermenting substrate, adding water, adding yeast, fermenting the resulting liquid mixture. The fermentation is carried out in a specialized container at an optimum temperature of 8° C. to 23° C., depending on the yeast species. The fermentation process lasts for 3 to 4 days and is accompanied by an increase in container pressure to 2 bar.