• 专利附录
  • 专利说明
  • 权利要求
  • 类似技术
  • 同族专利
  • 引用文献
  • 法律状态
  • 优先权
    • 专利摘要:
    When using a cooling device for cooling drinks in beverage containers, the cooling device is designed as a preferably cylindrical chamber for receiving a beverage container and comprises at least one cooling element and the chamber is designed as a pool for a cooling bath and filled with a cooling liquid (4), wherein the volume the chamber, the volume of the coolant present in the cooling bath (4) and the diameter of the beverage container are coordinated such that the level of the cooling liquid (4) when setting the beverage container in the cooling bath to at least 3 times, preferably to at least 4 -fold increases.
    公开号:AT512799A1
    申请号:T476/2012
    申请日:2012-04-19
    公开日:2013-11-15
    发明作者:
    申请人:Wild Johannes；
    IPC主号:
    专利说明:

    The invention relates to a cooling device for drinks in beverage containers comprising a preferably cylindrical chamber for receiving a beverage container and at least one cooling element. Cooling devices for drinks are essentially used in two different types. On the one hand, there are cooling devices with relatively low cooling capacity, which are used to slow the drinks to one. Temperature of e.g. 6 - 10 ° C to cool and keep at this temperature. These include, for example, commercial household refrigerators. On the other hand, there are cooling devices that serve to bring drinks surfaces in the shortest possible time to a desired serving temperature. This group of refrigeration devices includes so-called rapid coolers for the catering industry, which are able to cool drinks in beverage bottles from room temperature to, for example, 10 ° C. within a few minutes. A major problem with this type of chiller is the long pre-cooling time (up to 3 hours) that the machine takes to get up and running. The present invention relates primarily to blast chillers.
    The prior art blast chillers operate by a variety of methods, e.g. with air cooling, water cooling, water with ice cooling or using circulating water in an ice bath, ice packs (cool packs) or compression refrigerators.
    The following factors are important for the rapid cooling of beverages in closed beverage containers. φ φ φ φ φ • φ φ «· · φ φ φ φ < ········································································································································································································································ The specific heat capacity of water is about 4.2 kJ / kgK and that of ethanol (consumable alcohol) about 2.4 kJ / kgK. It can be seen that the cooling of 11 water from room temperature (about 23 ° C) to 10 ° C requires an energy withdrawal of 54.6 kJ. At a cooling capacity of 500 W, the cooling process is completed at 10 ° C in approx. 2 minutes. This cooling performance is not easy to accomplish for compact equipment using cooling liquids with the required low evaporation temperature (e.g., -40 ° C). 2. The wall of the beverage container is usually made of a thermally poorly conductive material (e.g.
    Glass). To deal with the above mentioned performance of e.g. 500 W to cool the liquid at all, a sufficiently high temperature gradient must be generated. For this purpose, a correspondingly low temperature level must be generated.
    The thermal conductivity of glass is 1 W / mK.
    The thermal conductivity of aluminum is 200 W / mK. The thermal conductivity of polyethylene terephthalate (base material PET bottle) is 0.25 W / mK.
    The thinner the wall thickness and the higher the thermal conductivity, the lower the temperature gradient can be to transfer the desired cooling capacity to the liquid. As wine, sparkling wine, champagne ect. Most of the bottles are bottled and the thickness of the glass has to be dimensioned due to the overpressure in the bottle. Therefore, the • Λ ** »« · · · · · · · · · · · · · · · · ······························································· # * · · · ♦ · * 4 * * * * - ^ ··· «··" i required heat sterilization through the bottle only at temperatures well below freezing point of water , Cooling devices that work with ice or temperatures around 0 ° C are therefore only conditionally suitable for rapid cooling. 3. Another critical factor is the transfer of heat from the cooling medium to the vessel wall (e.g., outside of a glass bottle). From thermodynamics or fluid mechanics is known that the heat transfer can be done by heat conduction, heat radiation and / or convection. Commercially available refrigerators from the catering industry use the effect of heat conduction by contact of a suitably cooled "Coolpacks". or a chilled glycol cuff surrounding the beverage bottle. However, the thermal contact between the cooling sleeve and the beverage surface is insufficient due to the lack of pressure of the cuff on the bottle and because the cuff does not surround the entire bottle surface.
    The transfer of heat from the cooling medium to the beverage container can be achieved by generating a laminar or turbulent air flow in a "frost chamber" receiving the beverage container. be improved. Since the heat capacity of air is low, however, correspondingly high air flow rates are necessary. This is technically difficult to realize for compact small coolers. Further problems arise due to freezing of the humidity on the condenser in the interior and the formation of condensation.
    Due to their typically long precooling time, prior art blast choppers are poorly suited for cooling drinks to drinking temperature within a few minutes after switching on the appliance.
    The present invention therefore seeks to provide an instant cooler for beverages in beverage containers, which minimizes both pre-cooling time and minimizes the cooling of drinks in containers, and makes this technology accessible through suitable household and catering construction power. In particular, it should be possible to cool a .751 bottle of wine from ambient temperature to serving temperature (8 ° C.) in less than 1 minute. Furthermore, the device should be far more compact than conventional refrigerators or freezers.
    To solve this problem, the invention provides in a cooling device of the type mentioned above, that the chamber is designed as a pool for a cooling bath. In operation, the chamber contains a cooling liquid. The beverage container is thus placed in the cooling bath for cooling, so that the cooling medium, namely the cooling liquid of the cooling bath comes into direct contact with the beverage container. This makes it possible to increase the surface over which the cooling liquid is brought into contact with the beverage container, and thus to improve the heat transfer from the cooling medium to the container wall. Preferably, it is provided that the amount of cooling liquid contained in the chamber is dimensioned so that the beverage container immersed in setting in the chamber to at least 30%, preferably least 80% of its height in the cooling bath. An overflow of the
    Chamber can be advantageously avoided by the fact that the chamber has a widened cross section section. The widened portion is provided in particular in a central portion or in the upper portion of the chamber. It can also be a kind of communicating vessels are formed, which prevent overflowing.
    With the high cooling rate made possible by the invention, a positive ecological and economic effect is connected insofar as beverages no longer have to be stored indefinitely in refrigerators or wine coolers, but can be cooled if necessary. It thus eliminates the energy required for keeping the chilled beverage in stock.
    A particularly efficient cooling succeeds preferably in that the at least one cooling element is arranged in the chamber, i. is disposed in operation in the cooling liquid of the cooling bath or immersed in this. In particular, the at least one cooling element may in this case be arranged on the wall of the chamber, so that the space available for receiving the beverage container is reduced as little as possible. A particularly short pre-cooling time (time until the cooling bath reaches the desired temperature after switching on the cooling device) is achieved by minimizing the amount of the cooling liquid of the bath, the amount should be matched to the geometry of the respective cooling tank and the cooling bath. Preferably, the cooling device for beverage containers is designed with such a size that when setting the cylindrical
    Beverage container into the cylindrical chamber only a small annular gap of 0.1mm - 5 cm between the wall of the beverage container and the arranged on the wall of the chamber cooling element remains.
    A particularly space-saving design, which at the same time presents a large surface for the heat exchange with the cooling bath, is preferably achieved in that the cooling element is formed by a cooling coil.
    The volume of the chamber, the volume of the cooling liquid present in the cooling bath and the diameter of the beverage container are preferably matched to one another such that the filling level of the cooling liquid increases at least 3 times, preferably at least 4 times, when the beverage container is set in the cooling bath , This means that the level when setting the beverage container, for example, from 5cm to 15cm, preferably increases to 20cm. The larger the increase of the filling level, the greater the ratio of the surface area available for the heat exchange between the cooling element and the cooling liquid and between the cooling liquid and the beverage container to the volume of cooling liquid, and thus the pre-cooling time of the device is shorter with a short cooling time of the beverage ,
    In particular, the volume of the chamber, the volume of cooling liquid present in the cooling bath and the diameter of the beverage container are coordinated such that between the wall of the beverage container and the wall of the chamber or arranged on the chamber wall cooling element an annular gap of a maximum of 5cm, preferably at most 3cm remains.
    The volume of the chamber, the volume of the cooling liquid present in the cooling bath and the diameter of the beverage container are preferably matched to one another in such a way that the level of the cooling liquid rises when the beverage container is set in the cooling bath at least up to the upper edge of the cooling element.
    Preferably, the cooling element is integrated into a coolant circuit. The coolant circuit may in this case be designed, for example, as a circuit of a compression refrigeration machine. The compression chiller is a chiller that uses the physical effect of the heat of vaporization when changing the state of matter from liquid to gaseous. A refrigerant, which is moved in a closed cycle, experiences successively different
    Aggregate state changes. The gaseous refrigerant is first compressed by a compressor. In the following heat exchanger (condenser) condenses (liquefies) the refrigerant with heat release. Subsequently, the liquid refrigerant due to the pressure change over a throttle, for example, an expansion valve or a capillary tube, relaxed. In the downstream second heat exchanger (evaporator), the refrigerant evaporates while absorbing heat at low temperature (boiling cooling). The cycle can now start over. The process must be done externally by supplying mechanical work {drive power). be kept going via the compressor. The refrigerant takes a heat output at a low temperature level (for
    Example -30 ° C cold cooling bath) and gives it to the environment under the supply of technical work at a higher temperature level (for example, 35 ° C).
    Alternatively, the at least one cooling element may be formed as a thermoelectric cooling element, in particular as a Peltier element, or as a Joule-Thomson cooler. Preference for mini-instant chiller high-revving mini-compressors are provided.
    The heat transfer between the cooling bath and the Kühleleraent one hand, and the cooling bath and the beverage bottle on the other hand is advantageously maximized by the fact that means are provided for circulating the cooling bath. The circulation of the cooling bath leads to a homogenization of the temperature within the cooling bath, whereby the temperature gradient available for the heat transfer is constantly maximized. Furthermore, it minimizes thermodynamic edge effects that would reduce heat transfer. Preferably, the means for circulating the cooling bath comprise a rotor arranged in the chamber, an ultrasonic membrane, a pump or the like.
    In order to minimize power losses as possible, it is preferably provided that the wall of the chamber is surrounded by a thermal insulation. The insulation is advantageously designed as a vacuum insulation.
    Precise temperature control may be required to prevent the drink from freezing. In particular, it must be taken into account that the cooling bath has temperatures from 0 ° C. to -100 ° C. in order to minimize the cooling time Φ ··· φ φφ + * φ φ φ φ φφ # φ φ ♦ φ · φ φ φ φ · φφ • φ · φφφφ * φ φ φφφφ φ φ ♦ φ φ Q φ φ φ φφ φφ φ * ^ φ # φ φφφφ φ, so that setting the beverage bottle too long into the cooling device leads to freezing of the beverage within a very short time. The regulation of the temperature of the cooling bath is preferably carried out in that a heating element is provided for heating the cooling bath. The heating element is preferably arranged in the chamber and designed as an electrical resistance heater. The heating element can be advantageously designed as arranged on the wall of the chamber heating coil. The turns of the heating coil can be arranged between the turns of the cooling coil. An evaporation valve for power and temperature control would also be conceivable.
    The temperature control is preferably carried out in that a temperature sensor is provided for detecting the bath temperature, which is connected to a control circuit. The control circuit is expediently connected via control lines to the cooling element and optionally to the heating element in order to control the cooling and / or heating power as a function of measured values of the temperature sensor. Furthermore, an additional measurement with the aid of an infrared measuring device would be conceivable, which determines the temperature of the beverage in the beverage container by suitable measures, wherein the measured values can be supplied to the control circuit in order to enable precise control.
    The invention will be explained in more detail with reference to an embodiment schematically illustrated in the drawing.
    In Fig. 1, a cooling device is shown, with which by a cooling circuit, consisting of the cooling lines 7 and the associated cooling source 10, the cooling of a cooling liquid 4 of a cooling bath is ensured.
    This cooling circuit can either be formed by thermoelectric elements or designed as a compression refrigeration system. For cooling, cooling temperatures of 20 ° C to -100 ° C are preferably used. If the cooling circuit, as shown in FIG. 1, is designed as a compression refrigeration system, the cooling lines 7 are designed as shown. In the case of a thermoelectric cooling 7 electrical connections are made to a voltage source via the lines. Reference numeral 11 symbolizes a control circuit with associated user display and control.
    The cooling bath, in which the drink located in a beverage container is brought to serving temperature, is delimited by an envelope wall 5 and a surrounding the enveloping wall 5 thermally insulating sheath 3 from the environment. The enveloping wall 5 may be constructed of metal, plastic or other suitable material. The thermally insulating sheath 3 may be formed by foamed polystyrene or by a vacuum insulation. Of course, other materials would be suitable for insulation. Furthermore, the enveloping wall 5 together with the associated envelope 3 can have a broadened region lying in the middle region of the cooling device, which allows the cooling liquid 4 to escape into the broadened region, which prevents spilling over of the cooling liquid when a beverage container is introduced into the cooling device. In order to reduce the cooling of smaller beverage containers, e.g. Cans to ensure the device of the invention also provides different sized adapter ready to ensure a uniform fluid displacement and cooling. # * «♦ · • ♦ * § * * * * * * * ♦
    • * ff · · «• · ♦ ♦ # · • * * · * * ff
    In particular, the cooling bath and the cooling tank is geometrically adapted so that only a very small cooling bath liquid is needed to surround the beverage container with as much cooling liquid. By adjusting the bottle, the cooling liquid is displaced and the effective cold transfer surface cooling coil (cooling bath wall), cooling bath, beverage surface maximum .- > see conditions (previous pages)
    Between the cooling elements 1 heating elements 2 may be mounted, which are operated by the control lines 8 and the control circuit 11 accordingly. The heating elements 2 allow, after a cooling process, a rapid warming up of the bath temperature to the desired drinking temperature of the beverage to prevent further cooling or freezing of the beverage. This makes the device according to the invention also for longer-term tempering of drinks available. By means of the embodiment according to the invention, the bursting of e.g. Glass bottles are avoided due to the freezing content. A mechanism for "ejecting" The beverage bottle would be conceivable instead of the heating elements as well.
    In order to increase the heat transfer between the cooling liquid 4 and the vessel wall of the drink to be cooled, the cooling liquid can be set in motion by a rotor 13 or a different type of construction. Due to the resulting turbulent flow, the heat transfer is additionally optimized. The temperature sensor 6 allows the constant control of the temperature of the cooling liquid 4 and an associated control of the cooling circuit and the heating elements 2 via a
    Control circuit 11. The temperature sensor 6 is connected via the line 12 to the control circuit. An additional sensory element 9, e.g. a level gauge or a temperature measuring device would be conceivable.
    An arrangement of grommets 14 prevents the evaporation of the cooling liquid 4, the contamination of the cooling liquid 4 and the accidental injury of persons by contact with the cooling liquid 4 located in the cooling bath and the resulting hypothermia thereof. Furthermore, this allows the stripping of the cooling liquid 4 from the container.
    权利要求:
    Claims (23)
    [1]
    «••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••• in beverage containers comprising a preferably cylindrical chamber for receiving a beverage container and at least one cooling element, characterized in that the chamber is designed as a pool for a cooling bath.
    [2]
    2. Cooling device according to claim 1, characterized in that the at least one Kühleleraent is arranged in the chamber.
    [3]
    3. Cooling device according to claim 1 or 2, characterized in that the at least one cooling element is arranged on the wall of the chamber.
    [4]
    4. Cooling device according to claim 1, 2 or 3, characterized in that the cooling element is formed by a cooling coil.
    [5]
    5. Cooling device according to one of claims 1 to 4, characterized in that the cooling element is integrated into a coolant circuit.
    [6]
    6. Cooling device according to claim 5, characterized in that the coolant circuit is designed as a circuit of a compression refrigeration machine.
    [7]
    7. Cooling device according to one of claims 1 to 3, characterized in that the at least one cooling element is designed as a thermoelectric cooling element. ·· ♦ • · • · · * * * * *. • * * * • i · * • · ♦ «·· Μ

    [8]
    8. Cooling device according to one of claims 1 to 7, characterized in that means for circulating the cooling bath are provided.
    [9]
    A cooling device according to claim 8, characterized in that the means for circulating the cooling bath comprise a rotor arranged in the chamber, a circulating pump or a membrane (for example ultrasound membrane).
    [10]
    10. Cooling device according to one of claims 1 to 9, characterized in that the wall of the chamber is surrounded by a thermal insulation.
    [11]
    11. Cooling device according to claim 10, characterized in that the insulation is designed as a vacuum insulation.
    [12]
    12. Cooling device according to one of claims 1 to 11, characterized in that a heating element is provided for heating the cooling bath.
    [13]
    13. Cooling device according to claim 12, characterized in that the heating element is arranged in the chamber and designed as an electrical resistance heater.
    [14]
    14. Cooling device according to claim 12 or 13, characterized in that the heating element is designed as arranged on the wall of the chamber heating coil.
    [15]
    15. Cooling device according to one of claims 1 to 14, characterized in that the opening provided for the insertion of the beverage container into the chamber has a grommet seal *
    [16]
    16. Cooling device according to one of claims 1 to 15, characterized in that a temperature sensor is provided for detecting the bath temperature, which is connected to a control circuit.
    [17]
    17. Cooling device according to claim 16, characterized in that the control circuit is connected via control lines to the cooling element and possibly the heating element in order to control the cooling and / or heating power as a function of measured values of the temperature sensor.
    [18]
    18. Cooling device according to one of claims 1 to 17, characterized in that the cooling liquid of the cooling bath consists of alcohol, in particular ethanol, or an alcohol-water mixture.
    [19]
    19. Cooling device according to one of claims 1 to 18, characterized in that the chamber has a widened cross section section.
    [20]
    20. Use of a cooling device according to one of claims 1 to 19, the chamber is filled with a cooling liquid, for cooling drinks in beverage containers.
    [21]
    21. Use according to claim 20, characterized in that the volume of the chamber, the volume of the cooling liquid present in the cooling bath and the diameter of the beverage container are matched to one another such that the level of the cooling liquid when adjusting the ·· * · · · * ♦ * • · · ♦ • > »* · · · * * * * * * · ·....

    Beverage container in the cooling bath to at least 3 times, preferably at least 4 times increases.
    [22]
    22. Use according to claim 20 or 21, characterized in that the volume of the chamber, the volume of the cooling liquid present in the cooling bath and the diameter of the beverage container are coordinated such that between the wall of the beverage container and the wall of the chamber or at the Chamber wall disposed cooling element an annular gap of a maximum of 5cm, preferably a maximum of 3cm remains.
    [23]
    23. Use according to claim 20, 21 or 22, characterized in that the volume of the chamber, the volume of the cooling liquid present in the cooling bath and the diameter of the beverage container are coordinated such that the level of the cooling liquid when adjusting the beverage container in the cooling bath at least rises to the top of the cooling element. Vienna, on April 19, 2012 applicant by

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    引用文献:
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    US10426180B1|2016-06-16|2019-10-01|Sigma Phase, Corp.|System for providing a single serving of a frozen confection|
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    法律状态:
    优先权:
    申请号 | 申请日 | 专利标题
    ATA476/2012A|AT512799B1|2012-04-19|2012-04-19|Cooling device for drinks|ATA476/2012A| AT512799B1|2012-04-19|2012-04-19|Cooling device for drinks|
    PCT/AT2013/000078| WO2013155543A1|2012-04-19|2013-04-19|Cooling device for beverages|
    US14/395,773| US20150128619A1|2012-04-19|2013-04-19|Cooling Device for Beverages|
    EP13720751.0A| EP2867598B1|2012-04-19|2013-04-19|Cooling device for beverages|
    ES13720751T| ES2759000T3|2012-04-19|2013-04-19|Beverage cooler|
    PL13720751T| PL2867598T3|2012-04-19|2013-04-19|Cooling device for beverages|
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