GB2394030A

GB2394030A - Refrigerating beverages using forced convection

Info

Publication number: GB2394030A
Application number: GB0219287A
Authority: GB
Inventors: Martin Duncan Walker; Colin Royson Purdey; James Edward Rooney
Original assignee: Diageo Great Britain Ltd; Diageo Ireland ULC
Current assignee: Diageo Ireland ULC
Priority date: 2002-08-19
Filing date: 2002-08-19
Publication date: 2004-04-14
Also published as: WO2004017001A2; AU2003255817A1; WO2004017001A3; GB0219287D0

Abstract

A method and apparatus for refrigerating beverages using forced convection, particularly for the rapid chilling of bottled or canned beverages. The method consists of directing a coded airflow (R) at speed over the surface of the bottles (B) in a direction parallel to the longitudinal axis. One form of the apparatus includes the use of a carton (C) (i.e. secondary packaging) with a plurality of apertures (A) in opposing walls that align with interstitial spaces (S) between bottles thereby directing airflow and allowing forced convection cooling of bottles within the carton.

Description

Method and Apparatus for Refrigerating Beverages.

The present invention relates to a method and apparatus for refrigerating beverages. The invention has particular application t'or the purpose of rapid chilling of beverages that are supplied in unitised packaging, e.g. cartons of bottles or cans.

In the hospitality industry (i.e. the operation of hotels, bars, public houses and restaurants) it is now common for beverages to be sold directly in bottle form, particularly if the type of drink requested by a customer is not available "on-tap". A key desirable characteristic of such (both non-alcoholic and alcoholic) beverages is that they be served at a cold temperature e.g. between 3 and 1 0 C.

The current method ol'cooling bottled or canned beverages, to make ready for sale, is to load individual bottles from a case (i.c. a cardboard carton of, say, 24 bottles) into a back of bar conventional bridge. It can often take many hours for a conventional Ridge to sufficiently cool a bottle and its contents to a desirable temperature yet, depending on demand, far less time is available for refrigeration. In practice these products may be served only a short time after being put into the refrigerator and the actual serving temperature may be 8 C or higher.

Overall this can lead to customer dissatisfaction at being supplied a "warm" drink. Another disadvantage is that, typically, individual bottles or cans have to be unpacked from cases and loaded into the refrigerator and cannot be cooled in bulk (i.e. case or pallet) at the outlet or venue unless it has a cold store. A cold store typically takes several days to cool an entire pallet of product which is not helpful in an environment with rapid turnover, even with careful planning of refrigeration requirements.

It is therefore an object of the present invention to provide a method and apparatus that will enable the relatively rapid chilling of packaged beverage products and hence address the problems associated with current refrigeration solutions. It is also desirable that said method

l and apparatus be capable of utilising secondary or "transit" packaging (i.e. cartons, shrink wrap trays) to improve or assist the chilling process.

As will become apparent from the description hereinafter, the present invention relies on the

use of forced air convection cooling applied to packaged beverages. Forced air convection cooling, where cold air is accelerated in order to induce a "windchill" and hence greater cooling effect, is generally known. It is not uncommon for refrigeration units to include a fan unit to circulate cold air (also ensuring that warmed air surrounding the package or foodstuff is removed). However, specific and control fable apparatus is not available to help the hospitality industry alleviate the problems identified above.

In a first broad aspect according to the present invention there is provided a method of cooling a packaged beverage, comprising the use of forced air convection cooling wherein cooled air is passed over the exterior surface of the package in a direction substantially parallel to the longitudinal axis of said packaged beverage.

Preferably the forced air has a velocity of greater than 2 m/s (most preferably around 10 m/s, the higher the velocity, the greater the windchill effect).

Preferably the temperature of the forced air is -5 to-20 C. However, the temperature range could be +5 to -30 C.

Preferably the method includes the ability to adjust input air temperature and/or velocity to achieve a predetermined and variable cooling time or desired final temperature. This may be dependent on the known parameters of initial temperature of the packaged product or ambient temperature. According to a second broad aspect of the invention there is provided a method of cooling a plurality of packaged products housed in a carton, wherein an airflow passage is provided

l l through the carton, the passages comprising an interstitial space between the packages and apertures provided in a wall of the carton, the method comprising supplying cooled air through the passage and over the exterior surface of the packages.

In connection with the present invention, the use of"carton" above should broadly be interpreted as any secondary or "transit" packaging on/in which packaged products are packaged. Accordingly, any reference to "carton" hereinafter should be given a broad interpretation. Preferably the packaged product is a beverage bottle or can.

Preferably there are a plurality of airflow passages. Also, it is preferable that the airflow passage(s) is/are configured to run at least in part along the interstitial spaces between the packages (e.g. bottles), parallel to the longitudinal axes of the bottles. As a consequence the air flow velocity will be dependent on the cross-sectional area of the passage at any given point and therefore velocity (hence windchill) is greater at the larger volume sections of a bottic where the passage is narrow.

According to a third broad aspect of the present invention there is provided a carton for containing a plurality of packaged products, wherein the carton is provided with a plurality of apertures in at least one side thereof; the arrangement of apertures being such that they, in use, align with the interstitial spaces between the packages.

Preferably the apertures, in use, form airflow passages through the carton substantially parallel with the longitudinal axes of the packages (preferably bottles or cans) inside the carton by virtue of the interstitial spaces between said packages.

Preferably the apertures are circular but could be a variety of shapes or clusters of shapes.

l l Preferably the carton comprises six sides. In one embodiment the apertures are formed in opposing walls ofthese six sides and substantially in alignment. In an alternative embodiment the apertures are provided in only one side of the carton wherein air flow may enter one aperture and exit another.

Preferably, in the case where apertures are formed in opposing sides, the apertures are configured such that, when one carton according to the invention is placed adjacent (i.e. stacked on top or side-by-side) another carton according to the invention in opposing relation (i.e. perpendicularly), the apertures of each carton are sufficiently in alignment such that air communication is possible between adjacent cartons.

According to a fourth aspect of the invention there is provided an apparatus for cooling a packaged beverage by means of forced air convection cooling, comprising means for providing a flow of chilled air and means for directing the flow of said chilled air substantially parallel to the longitudinal axis of the packaged beverage.

Preferably the air velocity is greater than 2 m/s (most preferably about 10 m/s).

Preferably the air temperature is -5 to -20 C. However the air temperature could be in the range +5 to -30 C or wider.

Preferably the apparatus includes control means to adjust input air temperature and/or air velocity to achieve a programmed cooling time or desired final temperature based on measuring the initial temperature of the packaged beverage or ambient temperature.

In one embodiment the apparatus may feature a dispensing means.

In a fifth broad aspect of the invention there is provided an apparatus for cooling a plurality of packaged products stored in a carton, the carton having a plurality of airflow passages defined

by interstitial spaces between the packages and apertures provide in the surface of the carton, the apparatus further including a means for providing a flow of chilled air, a means for directing the flow of chilled air to at least some of the airflow passages in the carton and a means for withdrawing the air from at least some of the passages.

"Withdrawing" in this context may mean active withdrawal (i.e. suction fan) or passive withdrawal (simple vent or duct).

The means for providing chilled air may be a conventional refrigerator/freezer unit and fan unit. Directing means may include a conduit or aperture plate (corresponding to apertures) in the carton).

The method and apparatus according to the present invention will hereinafter be described with reference to the accompanying drawings that illustrate exemplary embodiments, wherein: Figure I is a general view with exploded underside detail illustrating a method according to the present invention, Figure 2 is a general view of an apparatus and carton according to the present invention, Figure 3 is a graphical representation showing experimental results, Figure 4 is a general view of an apparatus according to an alternative embodiment of the present invention, Figure 5 is a general view of an apparatus according to a further embodiment, Figure 6 is a general view of yet a further embodiment, and Figure 7 is a general view of a still further embodiment.

Referring firstly to Figure 1, a plurality of packaged products are shown, in the form of glass bottles 13. These packaged beverages could also be in the form of plastic bottles, cans or even single unit cartons (as used for milk or orange juice).

s

Bottles B. as shown, are generally supplied to an outlet in a cardboard carton C dimensioned to comfortably house a specific number of units, usually 24. A section of the upper (U) and lower (L) walls of a carton C are shown for illustrative purposes in Figure I. In accordance with one aspect of the present invention, the upper (U) and lower (L) walls each have a plurality of apertures AH and AL substantially aligned at positions above and below the bottles B. The arrangement of apertures formed in the carton walls is such that they open an airflow passage into the carton that communicates with the interstitial spaces between the closely packaged bottles B. The dotted circle extending from Figure I illustrates an underneath plan view of four bottles B packed together, partially contacting, forming a diamond shaped interstitial space S. Therefore a stream of air represented by arrows R can pass up into carton C through apertures AL and be directed along the longitudinal axes of bottles B within space S toward the bottle necks N and exit from apertures AL3.

It will be apparent that the velocity of air stream R will be greatest within space S and lowest within the area about bottle necks N. This works advantageously because the windchill factor is greater and hence cooling effect is greater at the wide part of the bottle B. where it is needed most.

Preferably the air temperature of airflow R is in the range of -5 to -20 C for the present application of rapid chilling bottled beverages. However for other applications, the air temperature may be anything appropriate (e.g. from +5 to below -35 C or as substantially heated air for cooking or warming applications).

The initial velocity of airflow R will generally be in the range of 1 to 20m/s, preferably lOm/s.

However a much wider range may be possible depending on practical constraints.

Figure 3 graphically illustrates a comparison trial arranged in accordance with the method outline above for three air stream velocities at -8 C air temperature. 'I'he starting temperature (e.g ambient) of the bottled beverage is approximately 16 C which drops to zero at varying times, depending on the air velocity entering a carton. The faster the velocity the quicker the cooling effect.

It will be apparent to those skilled in the art that it is desirable to remove the carton of bottles from refrigeration (or shut down the equipment) at or before approximately 0 C (due to the freezing point of the liquid) to avoid bottles bursting or losing carbonation. However, in some instances alcoholic beverages may have freezing points at-2 or -3 C or lower, so can withstand these limits.

As can be seen from the Figure 3 result, utilising the longitudinal spaces S naturally occurring in a carton (or any container where cylindrical units are side by side) for forced air cooling purposes is eft'ective. A desirable temperature is achieved in about 20 minutes for an airflow of around 14 m/s. Many more variables can be adjusted for determining optimum results for best economy/speed etc. Experimental results and existing prediction technology can also be combined to provide a control means that adjusts velocity and/or air temperature to achieve a desired cooling time or final temperature. Therefore the user may place a carton (held at ambient temperature or any other known specified temperature of the beverage) and select the parameters, say "4 C for 10 minutes" on the control means. The control means will adjust the air velocity or airflow temperature (or both) and begin the chilling process. After 10 minutes it will automatically switch off and the product will be delivered at 4 C.

Figures 2 and 4 illustrate embodiments of apparatus according to the invention that, preferably, take a plurality of cartons C with apertures A I, AL and direct chilled air therethrough which passes along the longitudinal interstitial spaces between bottles.

Figure 2 shows two cartons C stacked up directly on top of one another such that apertures AU and AL directly communicate between cartons thereby extending the airflow passage twice the distance previously illustrated by Figure 1. The refrigeration unit E is relatively portable and includes all necessary componentry, e.g. a fan F and extraction means to rapidly chill the beverages within cartons C. Figure 4 shows three cartons C stacked up with apertures ACJ visible from one side. The stack may then be wheeled into a refrigeration unit G that includes directional means D that align with apertures A(J and Al (on the opposing side) to pump chilled air through cartons C. Figure 5 is a larger scale chilling means for the rapid chilling of an entire pallet of cartons C. For stability, the generally rectangular cartons C are not stacked in a uniform orientation as is well known in the art. For example, a first carton Cal is rotated 90 in relation to an adjacent carton C2 below it. However the top wall of C2, including apertures A[J must still be in communication with a bottom wall of Cal, including apertures AL. Therefore the air flow path formed by interstitial spaces S (refer back to figure 1) is still open, all the way to the top ofthe pallet. Air-flow is supplied from a refrigeration unit H at speed through a pallet base J. Base J includes a plurality of apertures (not illustrated) much like an air table tor directing air into the bottom wall apertures AL of cartons C. A shroud K at the top of the pallet collects (either actively or passively) the chilled air that has just passed through spaces S and returns it to the refrigeration unit H. Not illustrated by Figure 5 is an outer covering (e.g. a plastic wrap) that will preferably surround the sides of the stacked pallet to prevent chilled air from escaping out gaps in the side of and between cartons C.

By way of comparison forced convection as described is, in experimental data, nearly ten times faster than conventional chilling in a cold store. Also the chilling operation is localised and does not require an entire area of a building to be cooled.

It may be necessary tor apertures Ark, A' to have a number of different shapes in order that they align sufficiently with a perpendicular adjacent carton (Cal and C2) when stacked in a pallet. However, it is clearly desirable that all cartons C made in accordance with the present invention are the same, i.e. two or more aperture shapes or layouts would complicate palletisation etc. One such aperture shape is a 'butterfly" shape so that at least a portion of the aperture Au (or Al) overlaps with an adjacent aperture AL (or All). It is not critical that the airflow passages between cartons C align perfectly because interstitial spaces S at least partially realign airflow. In fact the aperture is intended to cause some air flow disruption as the turbulence increases heat exchange from the beverage through the glass.

The advantage of rapidly chilling beverage packages within the secondary package (i.e. a carton of 24 bottles) is that product can be ready for sale direct from the carton. A refrigeration unit G such as illustrated by Figure 4 in fact allows for the flaps M at one side of a carton C to be opened while said carton is within unit G. Should unit G be fitted with a glass door like a conventional bar triage, bottles can be removed direct from the carton.

Alternatively a separate insulted box can be provided at the point of sale for receiving a pre-

chilled carton C. Then no unpacking of individual bottles B into a back of bar Ridge is necessary at all. Such an insulated box would be sufficient to keep bottles B at a required temperature for short periods. This is all that is necessary at an establishment with high turnover of a popular beverage.

Any of the embodiments detailed above can be equally applicable to trays of packaged beverages that are covered for stability with a shrink wrap plastic. It is possible to laser cut

aligned holes in the shrink wrap to achieve the same flow passages as is possible with cartons.

The shrink wrap holes would be aligned with holes in the cardboard tray (these holes in turn may be in a variety of patterns). Holes may be precut in the shrink wrap or cut in-situ in the case cooler'. Further constructions for allowing air flow past the packaged product include having a mesh shrink wrap wrapped around the (apertured) tray allowing air flow.

I'he general scope of the present invention also extends to smaller packages of bottles/cans etc., such as four or six packs. Apparatus can be developed for receiving this size of package, e.g. in a supermarket where a customer can deposit the pack in a rapid chill device, to be retrieved a few minutes later as the customer continues to shop.

It follows that domestic refrigerators could also include a section (e.g. a separated "rapid chilling zone") with features according to the present invention. In this sense it will be possible to rapid chill packaged beverages at home. It is recognised that this ability is distinctly lacking from conventional domestic refrigerator designs.

A further variation on the carton C as described is the provision of apertures in only one wall, wherein airflow is provided into' say, half the apertures and extracted from the other half. The airflow passage therefore makes a "U - turn" within the carton to exit from the same side (but a different aperture) that it entered.

Figures 6 and 7 are further embodiments of dispensing means that can incorporate the airflow regime specified by the present invention. Figure 6 illustrates a revolving dispenser where bottles B are loaded into a chamber P. Airflow is directed up the longitudinal axes for rapid chilling. Figure 7 is a variation wherein a warm bottle B is loaded into the top of a dispenser and, upon pulling a handle Q. a cold bottle is released from the bottom. Internally the ret'rigeration again relies on forced convection for a rapid chilling effect. The primary advantage is that a bottle is

not released unless a replacement is provided. Therefore there is an assurance that the "bridge is always full".

I'he present invention has application in a number of areas of t'ood technology, mainly where unitised items are stored together in one larger container. Furthermore, materials and apparatus are presently known to put the invention to use although improvements in efficiency (particularly for refrigeration devices) will continue to be developed.

Only relatively minor adjustments are necessary to carton manufacture processes but yet there is a large potential for added value.

1 1

Claims

WHAT WE CLAIM IS:

1. A method of cooling a packaged beverage, comprising the use of forced air convection cooling wherein cooled air is passed over the exterior surface of the package in a direction substantially parallel to the longitudinal axis of said packaged beverage.

2. The method according to claim 1 wherein the air has a velocity of greater than I m/s.

3. lithe method according to claim I or 2 wherein the air has a temperature of -35 to +IO0C.

4. The method according to any one of claims 2 or 3 including the step of adjusting the air temperature and/or the air velocity to achieve a desired cooling time and/or desired final temperature.

5. A method of cooling a plurality of packaged products housed in a carton, wherein an airflow passage is provided through the carton, the passages comprising an interstitial space between the packages and apertures provided in a wall of the carton, the method comprising supplying cooled air through the passage and over the exterior surface of the packages.

6. The method of claim 5 wherein the packaged product is a beverage bottle or can (cylindrical container).

7. The method of claim 5 or 6 wherein there are a plurality of air flow passages arranged to run at least in part along the interstitial spaces between the packages, parallel to the longitudinal axes thereof; and wherein the apertures substantially align with one or more of the interstial spaces.

8. A carton for containing a plurality of packaged products, wherein the carton is provided with a plurality of apertures in at least one side thereof; the arrangement of apertures being such that they, in use, align with the interstitial spaces between the packages.

9. The carton of claim 8 wherein the apertures, in use, substantially align with the interstitial spaces between the packages, forming air flow passages substantially parallel with the longitudinal axes ofthe packages.

10. The carton of claim 8 or 9 comprising six sides.

ll.The carton of claim 10 wherein the apertures are formed in opposing sides and substantially in alignment.

12. The carton of any one of claims 8 to 11, when in combination with an adjacent second or plurality of said cartons, the apertures are sufficiently in alignment such that air communication is possible when said cartons are in opposing relation.

13. The carton of any one of claims 8 to 12 wherein an aperture is circular.

14. The carton at any one of claims 8 to 12 wherein an aperture is butterfly shaped.

15. An apparatus for cooling a packaged beverage by means of forced air convection cooling, comprising means for providing a flow of chilled air and means for directing the flow of said chilled air substantially parallel to the longitudinal axis of the packaged beverage.

16. An apparatus for cooling a plurality of packaged products stored in a carton, the carton having a plurality of airflow passages defined by interstitial spaces between the

packages and apertures provide in the surface of the carton, the apparatus further including a means for providing a flow of chilled air, a means for directing the flow of chilled air to at least some of the airflow passages in the carton and a means for withdrawing the air from at least some of the passages.

17. The apparatus of claim 15 or 16 wherein the air is directed at a velocity of greater than I m/s.

18. The apparatus of claim 15, 16 or 17 wherein the chilled air is at a temperature of -

35 C to +10 C.

19. The apparatus of any one of claims 15 to 18, including a control means, said control means able to adjust the means for providing flow of chilled air to produce air at a temperature and/or air velocity to achieve a desired cooling time and/or desired final temperature.

20. The apparatus of claim 19 wherein the control means ensures the contents of the packaged product does not fieeze.

21. The apparatus of any one of claims 15 to 20, further including a dispensing means.

22.The apparatus of any one of claims 15 to 21 wherein the apparatus is or is incorporated within a domestic refrigerator.

23. A method of cooling a packaged beverage substantially as herein described with reference to the accompanying drawings.

24. A method of cooling a plurality of packaged products housed in a carton substantially as herein described with reference to the accompanying drawings.

25. A carton substantially as herein described with reference to the accompanying drawings.

26. An apparatus for cooling a packages beverage substantially s herein described with reference to the accompanying drawings.

27. An apparatus for cooling a plurality of packaged products in a carton substantially as herein described with reference to the accompanying drawings.