DE10118818B4 - Cooking bottom for a distillation unit, especially for fruit distilling equipment - Google Patents

Abstract

Cooking bottom (3, 3 ') for a distillation plant, which has an opening for rising ethanol-water mixture vapors (11) and at least one overflow (7, 7') for the located on the cooking floor liquid return (9 '), wherein over the passage opening (6 ') a curved hood (14) for influencing the flow direction of the rising vapors (11) is arranged, the downwardly inclined edge (15) to form a circumferential gap to approximately on the cooking surface (3, 3' ), characterized in that the end region of the edge (15) of the hood (14) is formed as an outwardly directed brim (17), the brim (17), seen in cross-section, serpentine and the deepest body points of the brim (17) touching the bottom (4; 10) of the cooking bottom (3, 3 ') such that a plurality of tunnels (18) are formed between the hood rim (15) and the bottom (4), and in that the hood (14) has two Third of the area of the bottom (4) of the Kochbo dens (3, 3 ') covered and that the bottom (4; 10) of the cooking bottom (3) is raised upwards relative to the horizontal such that the surface of the bottom (4; 10) rises inwards from the outer region, the bottom (4; 10) having an outer annular lower bottom surface (4 '). ) and a subsequently rising bottom surface (10), wherein the subsequently rising bottom surface (10) is formed as a bump-shaped elevation of the soil, which merges into a tubular necking (6) near the center.

Description

The invention relates to a cooking floor for a distillation plant according to the preamble of claim 1.

From practice, a variety of distillation plants with a variety of cooking floors, which are often called boiling floors, known, for example, from the textbook E. Kirschbaum: distillation and rectification, 4th edition, Springer Verlag, 1969, pages 151-156, the Reference book Pieper, HJ et al.: Technology of the fruit distillery, publishing house Eugen Ulmer Stuttgart, 1977, page 225 his 228 or the DE 198 43 503 A1 ,

Design variants for technical details of such cooking surfaces are in the DE 167 635 C , of the US 973 795 , of the DE 595 404 A , of the US 2,205,284 , of the DE 856 140 C , of the US 3,333,836 A , of the DE 37 08 901 A1 , of the DE 1 070 140 A and the DE 449 090 A , described.

On the part of the market, distillery manufacturers are encouraged that new models of said plants should operate with less energy input; Moreover, there is a constant demand for constant improvement of the aroma-preserving firing process. Approaches to solve this problem do not disclose the above-mentioned apparatus and their cooking surfaces.

The object of the invention is therefore to provide an improved cooking floor for distillation plants of the type described, which has an energy-saving and also allows a more flavor-friendly burning.

The object is achieved by a cooking bottom for a distillation plant with the features of claim 1; The subordinate claims also disclose developments or advantageous embodiments of the invention.

The invention is based on a cooking bottom for a distillation plant, which has an opening for ascending ethanol-water mixture vapors, hereinafter referred to as vapors, and at least one overflow for the condensate return located on the cooking bottom (so-called phlegm or the like liquid). has, over the passage opening for the passage of the rising vapors a means for influencing the flow direction of the vapors is provided.

New and inventive on the cooking surface is essentially that the means for influencing the direction of flow of the vapors, preferably bell-shaped hood, the downwardly inclined edge to form a circumferential gap extends almost to the bottom of the cooking surface, the bell-shaped hood in End region of its edge is shaped like a brim, this brim being directed outwards. The brim is seen in cross-section, serpentine, with the deepest body points of this brim touch the bottom of the cooking surface, so that between the hood edge and the bottom of several tunnels. Preferably, these tunnels are designed as nozzle-shaped channels. Furthermore, the bottom of the cooking bottom, which is raised upwards in relation to the horizontal, has a positive effect. The highest elevation is preferably approximately or in the center of the bottom, which in turn is advantageously arranged in the vertical axis of the aromatizer. It is advantageous that the bottom has an outer annular lower bottom surface and a subsequent rising bottom surface, wherein the subsequently rising bottom surface is formed as a bump-shaped elevation of the soil, which merges into a tubular necking near the center.

According to the invention it is also provided that the bell-shaped hood, in relation to known solutions, covers a large part of the surface of the bottom of the cooking bottom, two thirds of the surface. A temporally long and larger in area contact of the steam mixtures with the surface of the cooking bottom are the positive result.

With the aforementioned new characteristics of the cooking surface is achieved that the rising vapors, but also above the cooking surface again in liquid transition part (condensate) of the further rising vapors a much greater residence time on the surface of the floor and on the surface of the hood of the cooking surface and thus the chemical reaction between the material of the cooking bottom or the hood, preferably copper, and the rising vapors and the condensate (phlegm) compared to known solutions is substantially improved. At the same time, there is less return (liquid) on the cooking surface.

Due to the serpentine brim, and in particular through the tunnels formed, it is achieved that the ascending vapors do not immediately reach the top of the next cooking bottom, but are guided along the bottom of the cooking bottom in a jet-like manner, with the condensate flowing down from the hood being sideways away from the jets the vapors flow to the deepest parts of the soil.

The deviating from the horizontal, raised surface of the soil is shaped so that the stockpiled on the ground amount of liquid over prior art solutions can be kept low. This reduces the use of energy for the boil up of the rising Steaming separate condensate. Furthermore, it is achieved that the ascending vapors passed through the cooking bottom, before they can continue to rise, are not necessarily passed through the bottom of the cooking bottom and generally through the return, whereby the amount of rising vapors would be substantially reduced. This saves energy.

Another development is that the serpentine formed brim runs in a meandering cross section, in particular with juxtaposed semi-circular sections.

Advantageously, it is also provided that the serpentine-shaped brim, viewed in cross-section, runs in the form of a regular zigzag line, in particular the oblique sections of the brim are inclined at 45 ° to the vertical.

It may also be advantageous that the serpentine-shaped brim, viewed in cross-section, runs in the form of a regular or irregular rectangle line. The vertical and horizontal portions of the brim are the same length at regular course, in irregular course, the horizontally extending portions are preferably longer.

According to another embodiment, it is provided that the overflow for adjusting the amount of liquid on the bottom of the respective cooking floor is adjustable in height, in particular the overflow is a top and bottom open, substantially vertically aligned pipe.

In a special embodiment, it is also provided that a siphon is arranged at the lower-side opening of the overflow, in particular in the form of a substantially hemispherical, upwardly open shell.

A further embodiment provides that at the siphon, in particular at its lowest point a return channel for the targeted discharge of phlegm on the underlying hood is provided, in particular the return channel to the center, ie the highest elevation, the hood is aligned.

The adjustability of the amount of liquid on the bottom of the respective cooking bottom in conjunction with the tunnels (nozzle-shaped channels) allow the flow of the vapors to be accelerated, which, if desired, can be directed close to the surface of said liquid, or deliberately into it, whereby the liquid (Phlegm) moves and thus the boil is intensified.

The partially or almost completely raised - domed - bottom of the cooking surface also causes a drainage of the cooking bottom of liquid, for example, for maintenance purposes, much easier.

The invention will be explained in more detail with reference to exemplary embodiments illustrated schematically in the drawings. It shows:

1 a portion of an aromatizer of a distillation plant in a vertical sectional view and inserted new cooking surface;

1a a detail from 1 ;

1b a detail from 1 with another variant of the cooking surface;

2 an aroma of a distillation plant in a vertical sectional view with two cooking plates and

3a - 3c Variants of training a brim of a hood of the cooking floor.

In 1 is an aroma 1 (Amplifier) of a distillation plant shown. The amplifier 1 is cut in the vertical direction, so that the view into the interior 2 falls. In this 2 is a novel designed cooking floor 3 arranged. For better explanation, the cooking surface 3 partly cut vertically.

The cooking floor 3 consists of a floor 4 whose upward edge 5 with the inside of the amplifier 1 connected, the edge 5 lying essentially in a horizontal plane, one the ground 4 vertically overflowing overflow 7 and one above the ground 4 arranged and partly seated on selbigen bell-like hood 14 ,

Starting from the outer area, the surface of the soil rises 4 inwardly, with an outer annular lower bottom surface 4 ' and a subsequent rising floor area 10 , near the center in an aushalsung 6 passes are provided. The Aushalsung 6 at the same time forms an upwardly directed passage opening 6 ' , wherein the passage opening 6 ' is preferably arranged centrically.

The diameter of the passage opening 6 ' , the distance between the top of the neck 6 and the inner surface of the bell-like hood 14 and the size (area) of the area of the floor covered by the hood 4 , in particular the rising floor area 10 , are essentially based on the technical task for the flavor 1 the distillation plant.

The preferred bell-shaped hood 14 is in the end of its edge 15 in the style of a brim 17 is formed, with the brim 17 directed to the outside, and being the brim 17 seen in cross-section, serpentine and the deepest body points of the brim 17 the ground 4 of the cooking floor 3 Touch so that between the hood edge 15 and the cooking floor 3 several tunnels 18 arise.

In the 3a to 3c are possible embodiments of the brim 17 shown. So can the snake-shaped brim 17 Seen in cross-section meandering, in particular with juxtaposed semicircular sections, or be designed in the form of a regular zig-zag line, in particular, the oblique sections of the brim 17 inclined at 45 ° to the vertical, or the brim 17 preferably has the shape of a regular square line, in particular the vertically and horizontally extending portions of the brim 17 each are the same length.

From the 1 and 1a such as 2 are details of the overflow 7 . 7 ' , which are used to adjust the amount of liquid, the height HV, can be seen. They are in the respective cooking floor 3 . 3 ' arranged height adjustable. The overflow 7 . 7 ' are a top and bottom open, substantially vertically aligned tube.

The overflow 7 ' has a siphon at the bottom opening 13 , in particular in the form of a substantially hemispherical, upwardly open shell. At its lowest point is preferably a return trough 19 , to derive the phlegm 12 on the hood underneath 14 , provided, in particular, the return trough 19 aligned to the center of the hood.

In the 1b is a possible design of the near-edge area of the floor 4 shown. The 1b is self-explanatory in connection with the reference numeral list and the preceding description parts, so that further details need not be stated here.

LIST OF REFERENCE NUMBERS

1

Aromaator (Amplifier column)

2

inner space

3

cook ground

3 '

another cooking surface

4

ground

4 '

lower floor area

4 ''

lowered lower floor area

5

edge

5 '

edge

5 ''

raised lower floor area

6

necking

6 '

Through opening

7, 7 '

Overflow (in the first and the further cooking floor)

8th

vertical adjustment

9

Liquid (on the ground 4 . 4 ' . 4 '' ,)

10

rising floor area

11

Vapors (ethanol-water mixture vapors)

12

phlegm

13, 13 '

siphon

14

Hood

15

Edge of position 14 , inclined downwards

16

brim-like edge

17

snake-shaped brim

18

Tunnel (nozzle-like channel)

19

Return channel

HV

Level of fluid level (reflux, phlegm and the like)

Claims (6)

Cooking surface ( 3 . 3 ' ) for a distillation unit having a passage opening for ascending ethanol-water mixture vapors ( 11 ) and at least one overflow ( 7 . 7 ' ) for the liquid reflux ( 9 ' ), wherein above the passage opening ( 6 ' ) a domed hood ( 14 ) for influencing the flow direction of the rising vapors ( 11 ) is arranged, whose downwardly inclined edge ( 15 ) to form a circumferential gap to approximately on the cooking surface ( 3 . 3 ' ), characterized in that the end region of the edge ( 15 ) the hood ( 14 ) as an outwardly directed brim ( 17 ) is formed, wherein the brim ( 17 ), seen in cross-section, serpentine and the deepest body points of the brim ( 17 ) the ground ( 4 ; 10 ) of the cooking bottom ( 3 . 3 ' ), so that between the hood edge ( 15 ) and the ground ( 4 ) several tunnels ( 18 ), and that the hood ( 14 ) two-thirds of the area of the soil ( 4 ) of the cooking bottom ( 3 . 3 ' ) and that the ground ( 4 ; 10 ) of the cooking bottom ( 3 ) is raised so that, starting from the outer region, the surface of the soil ( 4 ; 10 ) rises inwards, the bottom ( 4 ; 10 ) an outer annular bottom surface ( 4 ' ) and a subsequently rising floor surface ( 10 ), wherein the subsequently rising floor surface ( 10 ) is formed as a bump-shaped elevation of the soil, in the vicinity of the center in a tubular Aushalsung ( 6 passes over and between the plane of the outer annular lower floor surface ( 4 ' ) and the tubular necking ( 6 ) plankonkav runs. Cooking surface ( 3 . 3 ' ) according to claim 1, characterized in that the serpentine-shaped brim ( 17 ) seen in cross-section meanders, in particular with juxtaposed semicircular sections. Cooking bottom according to at least one of claims 1 to 2, characterized in that the hood ( 14 ) is bell-shaped. Cooking surface ( 3 . 3 ' ) according to one of the preceding claims, characterized in that the overflow ( 7 . 7 ' ) for adjusting the amount of liquid (HV) on the respective cooking surface ( 3 . 3 ' ) is height adjustable, in particular the overflow ( 7 . 7 ' ) is an upwardly and downwardly open, substantially vertically aligned tube. Cooking surface ( 3 . 3 ' ) according to one of the preceding claims, characterized in that at the lower-side opening of the overflow ( 7 . 7 ' ) a siphon ( 13 ) is arranged, in particular in the form of a substantially hemispherical, upwardly open shell. Cooking surface ( 3 . 3 ' ) according to one of the preceding claims, characterized in that on the siphon ( 13 ), in particular at its lowest point, a return trough ( 19 ) to derive the phlegm ( 12 ) on the underlying hood ( 14 ) is provided, in particular the return channel ( 19 ) is aligned with the center of the hood.

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