EP3318824A1 - Moule et procédé d'utilisation d'un moule pour refroidir le contenu de bouteilles de boisson - Google Patents

Moule et procédé d'utilisation d'un moule pour refroidir le contenu de bouteilles de boisson Download PDF

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Publication number
EP3318824A1
EP3318824A1 EP17001737.0A EP17001737A EP3318824A1 EP 3318824 A1 EP3318824 A1 EP 3318824A1 EP 17001737 A EP17001737 A EP 17001737A EP 3318824 A1 EP3318824 A1 EP 3318824A1
Authority
EP
European Patent Office
Prior art keywords
mould
bottle
ice
neck
shoulder
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Withdrawn
Application number
EP17001737.0A
Other languages
German (de)
English (en)
Inventor
Benjamin Potts-Johnson
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Severn Innovation Ltd
Original Assignee
Severn Innovation Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Severn Innovation Ltd filed Critical Severn Innovation Ltd
Publication of EP3318824A1 publication Critical patent/EP3318824A1/fr
Withdrawn legal-status Critical Current

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Classifications

    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F25—REFRIGERATION OR COOLING; COMBINED HEATING AND REFRIGERATION SYSTEMS; HEAT PUMP SYSTEMS; MANUFACTURE OR STORAGE OF ICE; LIQUEFACTION SOLIDIFICATION OF GASES
    • F25C—PRODUCING, WORKING OR HANDLING ICE
    • F25C1/00—Producing ice
    • F25C1/04—Producing ice by using stationary moulds
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47G—HOUSEHOLD OR TABLE EQUIPMENT
    • A47G19/00—Table service
    • A47G19/22—Drinking vessels or saucers used for table service
    • A47G19/2288—Drinking vessels or saucers used for table service with means for keeping liquid cool or hot
    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F25—REFRIGERATION OR COOLING; COMBINED HEATING AND REFRIGERATION SYSTEMS; HEAT PUMP SYSTEMS; MANUFACTURE OR STORAGE OF ICE; LIQUEFACTION SOLIDIFICATION OF GASES
    • F25D—REFRIGERATORS; COLD ROOMS; ICE-BOXES; COOLING OR FREEZING APPARATUS NOT OTHERWISE PROVIDED FOR
    • F25D2331/00—Details or arrangements of other cooling or freezing apparatus not provided for in other groups of this subclass
    • F25D2331/80—Type of cooled receptacles
    • F25D2331/803—Bottles

Definitions

  • Ice buckets are commonly used in restaurants and other establishments and are a good solution if only cooling one bottle.
  • the disadvantages of using an ice bucket is having to purchase and store one until needed.
  • an ice bucket is required for each bottle with the corresponding cost and ice requirements.
  • As ice water is always around freezing point temperature the rate at which heat is extracted from the bottle is limited compared to a solution which places a cooling medium at below freezing point in direct and close contact with the surface of the bottle.
  • Bottle cooling gel packs are another alternative. These have the advantage of containing a substance which is cooled to below the freezing point of water prior use. The disadvantage of such gel packs is that they do not make very close contact with the bottle surface as air pockets between the bottle and the cooling pack are inevitable.
  • the refrigerant gel is also commonly contained in a plastic liner. Heat conducted from the bottle to the refrigerant gel must pass through the plastic liner. As plastics are commonly poor conductors of heat, this is not an ideal solution.
  • Such gel packs are arranged to make contact with the vertical side walls of the target bottle and thus provide cooling to the lower regions of the volume of liquid contained. Liquid contained within the neck and shoulder of the bottle is therefore not cooled. Uneven cooling is therefore achieved which is not ideal.
  • the present invention provides a way of quickly and effectively cooling beverages in bottles without the need for large and or costly equipment. Also the risks associated with cooling glass bottles to sub-freezing temperatures is avoided.
  • a mould is provided.
  • the mould is suitable for containing water and can be placed in a freezer in order to freeze the water it contains.
  • the mould is shaped such that when the water is frozen, the resulting ice is ring shaped. That is, it is circular in one aspect and has a hole through the middle.
  • the resulting ice may be any form of toroid in shape, which may include a hemi-toroid or half a donut shape.
  • the mould is preferably shaped so that the inner surface of the resulting ice ring has a shape which closely matches the outer surface of the neck and/or shoulder of a beverage bottle such as a wine, beer or cider bottle.
  • Three exemplary embodiments for the formation of ice rings are provided for use with Burgundy style, Bordeaux style and beer or cider bottles, however a mould may be provided for use with any shape of bottle.
  • the ice ring formed from freezing water in the mould has dimensions suitable for it to be placed over a beverage bottle.
  • the neck of the bottle passes through the hole in the ring permitting the ice ring to sit on the shoulder of the bottle.
  • the ice comes into contact with the material of the bottle, it causes the contents of the bottle to be cooled.
  • the ice ring has an inner surface curved to closely match the curvature of the outer surface of the shoulder of the bottle.
  • the inner surface therefore has concave curvature, at least in part.
  • the ice ring is placed over the bottle and rests on the shoulder of the bottle.
  • the inner surface of the ring is shaped to closely fit the shoulder, close contact is achieved.
  • ice touches the surface of the bottle it causes heat energy to be drawn out of the material of the bottle by thermal conduction.
  • the shoulder of the bottle therefore becomes cold. Liquid in contact with the inner surface of the bottle in the region of the shoulder is consequently cooled as heat from the liquid passes to the material of the bottle.
  • Liquid that is cooled in this way becomes denser than the rest of the liquid in the bottle and therefore sinks to lower regions of the bottle.
  • cold liquid sinks it is replaced by warmer liquid being drawn up to the shoulder of the bottle by convection.
  • the liquid drawn up comes into contact with the cold regions of the material of the bottle around the shoulder and is itself cooled.
  • a cooling convection flow is therefore established and continues until the desired temperature is reached.
  • the ice is placed on the shoulder of the bottle, it is above the majority of the liquid contained within the bottle and the cooling convection effect acts upon the majority of the liquid in the bottle.
  • meltwater trickle down the sides of the bottle As heat is drawn out of the bottle and into the ice, ice in contact with the bottle will eventually melt. This meltwater will trickle down the sides of the bottle. As the meltwater will be only just above freezing point, it will be colder than the contents of the bottle. Cold meltwater trickling down the side of the bottle will therefore provide an additional cooling effect and will further enhance the cooling convection flow.
  • Ice rings formed in moulds designed for a particular design of bottle can therefore be used with a variety of bottles of shapes and sizes, although not quite so effectively.
  • An ice ring of any cross-section with suitable dimensions to fit over the neck and sit on the shoulder will also have the desired effect although, again, less effectively than an ice ring of optimum dimensions for the target bottle. Also, ice not in direct contact with the bottle surface will have a cooling effect due to absorbing thermal radiation from the bottle material and contents.
  • the volume of the ice contained within the mould is calculated to provide the necessary cooling effect. Consequently, all ice formed is used for the cooling process and little or no ice is wasted. Minimising the amount of ice unused has the effect of minimising the amount of energy used to create the ice. Efficient use of energy is therefore achieved.
  • To calculate the amount of ice required the amount of liquid to be cooled and the change in temperature the liquid is to be cooled by is used to calculate the amount of heat to be removed using the specific heat value for the liquid. The amount of heat to be removed is then used to calculate the amount of ice required by considering the latent heat of fusion value for water. This provides a rough but effective approximation. More accurate calculations can be performed taking in to account such things as the heat capacity and thickness of the material of the bottle, the start temperature of the ice, melting of the ice due to contact with the air, ambient thermal radiation, and other environmental variables.
  • a large ice ring may be formed which is large enough to cool several bottles sequentially, one after the other.
  • the ice ring will reduce in size after cooling each bottle until it becomes too small to be of further effective use.
  • the mould is formed from suitable plastics such as polyethylene or polypropylene. Alternatively, the mould may be formed partially or entirely from silicone rubber or other suitable materials. The mould may be formed from a combination of materials. Alternatively, the mould may be formed from metal. If using a metal mould, the mould containing ice may be placed over the bottle without removing the ice. This solution is convenient for situations where water trickling down the side of the bottle is undesirable.
  • the mould is formed with a draught on the side walls. This not only facilitates ease of manufacture by injection moulding, if formed from plastics, but also facilitates easy removal of the ice ring once frozen.
  • the mould has a substantially flat annular base which makes it stable when filled with water and placed in the freezer. To remove the ice once frozen, the side walls and base are flexed to allow the ice ring to slide out.
  • Such a mould is therefore made from a suitable material of a suitable thickness to be moderately flexible and durable, even at freezer temperatures.
  • Figures 1a to 1c refer to a first embodiment of the present invention for use with a Burgundy style shaped wine bottle.
  • This style of bottle has a long neck and is most commonly used for containing white wine, the most common type of wine which is generally preferred chilled.
  • Surfaces 12, 13 and 14 define the water containing space 15 of the mould 11.
  • Surfaces 12 and 13 have a draft angle of 2 degrees. The draft permits the ice block to be removed easily from the mould 11 once frozen. The draft also permits ease of manufacture through an injection moulding process.
  • Surface 14 is also angled to the vertical. The curvature of water/ice contact surface 14 matches the curvature of the outer surface of the shoulder and neck of the bottle.
  • Figures 2a to 2c refer to a second embodiment of the present invention for use with a Bordeaux style wine bottle.
  • Reference numerals 21, 22, 24, 25 are direct equivalents of reference numerals 11, 12, 14, 15 respectively.
  • Surface 24 occupies the entire inner surface of the mould so no equivalent to surface 13 is required.
  • Surface 24 is the surface that forms the bottle contact surface of the resulting ice ring.
  • An equivalent of surface 13 may be provided to increase the height of the mould if a larger ice ring is required.
  • Figures 3a to 3b refer to a third embodiment of the present invention suitable for use with a beer or cider bottle.
  • Reference numerals 31, 32, 33, 34(a,b), and 35 are direct equivalents of reference numerals 11, 12, 13, 14 and 15 respectively.
  • Surface 34 has two distinct parts: 34a corresponds to part of the neck of the bottle and 34b corresponds to part of the shoulder of the bottle.
  • the mould may be used to form an ice ring suitable for use in cooling a beer or cider bottle.
  • Embodiments of the invention may be provided with dimensions for forming blocks of ice suitable for cooling various types of wine bottles, beer or cider bottles, bottles of other alcoholic beverages or bottles for non-alcoholic beverages.
  • the mould may have any dimensions suitable for forming an ice ring which can fit over the neck of a bottle and sit on the shoulder or neck of the bottle.
  • the ice ring may have any shape in cross section as an ice ring with any cross section will have a cooling effect, provided it can sit on the shoulder and/or neck of the bottle.
  • Figure 4 shows a mould which is similar in principle to those of the foregoing embodiments however the mould is sealed at the top rather than being open to permit removal of the ice.
  • the mould may be more correctly called a container 41.
  • the container 41 being a sealed unit may contain a refrigerant liquid or gel with better cooling characteristics than water; but may contain water which may be pure or contain solutes.
  • the container 41 may be formed from metal or plastic, or any other suitable material.
  • the container 41 is placed in a freezer to cool its contents to prepare it for use. In use, it is placed over the neck of the bottle and placed to rest on the shoulder of the bottle. As the contents 45 of the container 41 are cold, heat is drawn from the liquid in the bottle through the bottle wall, through the container wall 44 and into the contents of the container 41. To make this process as effective as possible, the container 41 is preferably formed from a thermally conductive material such as stainless steel or any other metal.
  • the water contact surface [14, 24, 34(a,b)] of the shaped part of the mould that has the dimensions of part of an outer surface of the bottle.
  • the bottle contact surface 44 which has the dimensions of part of the bottle.
  • Figures 5a to 5c show a beverage bottle with a suitably shaped ice ring 50 placed onto the shoulder of the bottle.
  • the ice ring 50 is moulded to provide it with an inner surface which exactly matches the outer surface of part of the neck and shoulder of the bottle. Close contact and therefore effective cooling is achieved.
  • Figures 6a to 6f show flow simulation results for a cooling effect on liquid contents of a bottle with a suitable ice ring resting on its shoulder as shown in figures 5a to 5c .
  • the ice ring is not shown in the simulation results but the effect that the ice ring has on the temperature of the bottle can be seen.
  • Figure 6a is the initial condition with the bottle and contents all at room temperature (68°F or 20°C).
  • Figures 6b to 6f show the temperature of the contents of the bottle at 1, 2, 3, 4 and 5 minutes of cooling respectively. The shading shows the temperature distribution.
  • the results also provide arrows which show the velocity of the flows at various points within the liquid. The direction of the arrows indicate the direction of the flow in the liquid.
  • the length of the arrows indicate the flow rate, i'e' the speed, within the liquid.
  • the cool descending liquid mixes with liquid lower down in the bottle. Warm liquid from further down in the bottle is drawn up the center of the bottle towards the cold shoulder. These flows and the resulting mixing ensure an even temperature distribution and therefore a consistent cooling effect is achieved.
  • an average temperature of 47°F (8°C) is achieved throughout the majority of the liquid in this exemplary embodiment.
  • Most white wines are recommended to be served between 45°F (7°C) and 50°F (10°C). As Champagnes and dessert wines are recommended to be served at a lower temperature, the cooling process will take a little longer for them.
  • Liquid at the very top of the neck is above the ice contact area and is not as effectively cooled, however this volume is relatively small and will be mixed with a much larger volume of cool liquid when poured.
  • the neck of the bottle in the region of the cork is not cold, it is unlikely to crack when the bottle is opened. This avoids the problem associated with placing bottles in a freezer, as noted in the background above.
  • Burgundy style and Bordeaux style refer to the shape of the bottle according to common conventions in the wine making industry and not to the contents of the bottle.
  • freezing point refers to the freezing point of water i'e' 32°F or 0°C.
  • a beverage bottle is one which is intended to contain liquids; liquids which are intended for consumption by humans.
  • Concave curvature in the vertical direction means the surface has a concave curvature when a vertical cross-section is viewed.
  • the perpendicular radius to the surface from a central axis increases more rapidly when moving along the axis at one point than when moving along the axis at another point further down the axis. Up and down is determined by the orientation when in use. What is meant by concave curvature can be seen most clearly in figures 1c , 2c and 4c on surfaces 14, 24 and 44 respectively.
  • Axis of revolution is an axis around which a two dimensional shape is revolved to form the three dimensional structure of the mould.

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  • Engineering & Computer Science (AREA)
  • Physics & Mathematics (AREA)
  • Mechanical Engineering (AREA)
  • Thermal Sciences (AREA)
  • General Engineering & Computer Science (AREA)
  • Table Equipment (AREA)
EP17001737.0A 2016-10-21 2017-10-23 Moule et procédé d'utilisation d'un moule pour refroidir le contenu de bouteilles de boisson Withdrawn EP3318824A1 (fr)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
IE20160250A IE20160250A1 (en) 2016-10-21 2016-10-21 A mould and method of using a mould for use in cooling the contents of beverage bottles

Publications (1)

Publication Number Publication Date
EP3318824A1 true EP3318824A1 (fr) 2018-05-09

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Application Number Title Priority Date Filing Date
EP17001737.0A Withdrawn EP3318824A1 (fr) 2016-10-21 2017-10-23 Moule et procédé d'utilisation d'un moule pour refroidir le contenu de bouteilles de boisson

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EP (1) EP3318824A1 (fr)
IE (1) IE20160250A1 (fr)

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB277237A (en) * 1927-03-15 1927-09-15 Walter Naef & Co & H Specker S Improvements in or relating to cooling devices for bottles cans or the like
CA1173262A (fr) * 1984-02-02 1984-08-28 Richard D'amour Dispositif refrigerateur de liquides en bouteilles
US20060249407A1 (en) * 2005-05-06 2006-11-09 Craig Buckingham Multiple-bottle gel-pack
US20070289316A1 (en) * 2006-06-14 2007-12-20 Talya Bonjack Method and device to cool, package, store and market drinks including making ice from the drink itself
WO2012042347A1 (fr) * 2010-09-27 2012-04-05 Thomas Rainer Malinowski Module de refroidissement de boisson

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB277237A (en) * 1927-03-15 1927-09-15 Walter Naef & Co & H Specker S Improvements in or relating to cooling devices for bottles cans or the like
CA1173262A (fr) * 1984-02-02 1984-08-28 Richard D'amour Dispositif refrigerateur de liquides en bouteilles
US20060249407A1 (en) * 2005-05-06 2006-11-09 Craig Buckingham Multiple-bottle gel-pack
US20070289316A1 (en) * 2006-06-14 2007-12-20 Talya Bonjack Method and device to cool, package, store and market drinks including making ice from the drink itself
WO2012042347A1 (fr) * 2010-09-27 2012-04-05 Thomas Rainer Malinowski Module de refroidissement de boisson

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