JP3163439B2 - Cold sake server - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a cold liquor server that can be poured while cooling when providing liquor as cold liquor.

[0002]

2. Description of the Related Art In the case of providing cold sake at a pub, a pub, a bar, or the like, the sake is cooled in advance in a refrigerator and taken out and provided each time an order is placed. If it is sake,
Put the bottle in a refrigerator, take it out and pour it into a glass cooled in a freezer. Alternatively, a large number of glass-made bottles are cooled in a refrigerator, and are taken out each time. Not only sake but also various kinds of sake such as wine are suitable for cold sake and are provided in a similar manner.

[0003]

However, such a method of pre-cooling places a burden on the capacity of the refrigerator and also poses a space problem for a small kitchen. In addition, the refrigerator generally tends to be cooled so as to be able to cope with fluctuations in the order volume that varies daily, and this point also imposes a load on the capacity of the refrigerator.

[0004] In particular, it takes a long time for the normal-temperature liquor supplied to the refrigerator to cool down, and if the supply is forgotten, it becomes impossible to fulfill the order. This includes the burden of replenishment without forgetting as appropriate according to the consumed amount, and the possibility of service degradation when supply is forgotten.

[0005] In order to avoid such a situation, even if a refrigerator having an appropriate capacity is prepared and the consumed alcohol is appropriately replenished and the refrigerator is prepared without running out of stock, the order quantity does not increase. It is the same after all.

SUMMARY OF THE INVENTION It is therefore an object of the present invention to provide a cold liquor server that can cool and store cold liquor at each supply, instead of storing the cold liquor in a refrigerator or the like.

[0007]

For this reason, a cold liquor server 1 having a heat exchanger 3 is used to simultaneously cool even liquor at room temperature when it is poured into a glass or the like. A coil-type heat exchanger can be used as the heat exchanger. A coil formed by spirally winding a tube, a spirally wound tube, or a combination of a number of straight tubes connected by a curved tube is immersed in a container as a cooling tube 34. It was done. Thereby, even if the sake is at room temperature, it is possible to cool it while pouring it, and it is possible to provide cold sake at any time without storing cold sake.

However, at the beginning of the first pouring, since the stagnant liquor is poured into the cooling pipe, the liquor is inevitably overcooled. Therefore, the liquor at normal temperature was mixed with the liquor to obtain cold liquor at an appropriate temperature . That is , the amount of the normal-temperature sake is controlled based on the discharge temperature of the cold sake, and is mixed with the sake cooled by the heat exchanger. Therefore, if the liquor delivered from the heat exchanger is not too cold, the liquor at room temperature will not be mixed.

[0009] More specifically, the liquor undergoes 2 for storing received a "liquor, and a pump 7 for pumping the liquor to be speed controlled from the liquor subjected 2, formed by immersing the cooling pipe 34 into the container 32 heat The heat exchanger 3 includes the heat exchanger 3 through which the liquor from the pump 7 is sent to the cooling pipe inlet 341, and the cold liquor discharge port 5 provided at the end of the cooling pipe outlet 342 of the heat exchanger 3. The cold liquor server 1 is provided with a supply pipe 81 capable of controlling the amount of normal-temperature liquor for obtaining cold liquor by mixing the normal-temperature liquor with the liquor coming out of the cooling pipe outlet 342. " The sake basin is an example of a container, and any type of liquor can be used as long as the supply to the liquor can itself is added so as to be able to supply the amount of suction by the pump. For example, 1
The bottle may be inverted so that the bottle is immersed in the liquor stored in the liquor receptacle. The supply source of the liquor at normal temperature may be provided in any manner, but a part of the liquor to be sent from the pump to the heat exchanger may be branched, and the liquor may be bypassed and used for mixing.

However, when the cooling capacity fluctuates under various conditions, the temperature of the cold sake also varies, so that the flow rate in the cooling pipe 34 is speed-controlled based on the discharge temperature of the cold sake so that the discharged cold sake has a predetermined temperature. Temperature controlled. The discharge temperature may be directly detected at the discharge port 5 by a temperature sensor or the like.
The discharge temperature may be detected indirectly by measuring the outlet 342 of the heat exchanger, or it may be in between. If the temperature of the cold sake is raised, the speed is increased, and if it is lowered, the flow is slow. In addition, since the temperature of cold sake tends to gradually increase when pouring continuously, the start of the increase is detected and the speed is gradually reduced.

Note that ice water can be used as a coolant for the heat exchanger 3 . Ice is close to the temperature of cold liquor, so it is suitable for obtaining a good temperature for drinking. Although ice alone does not provide enough contact area with the cooling pipe, heat exchange is not sufficient. However, ice water does not cause such a concern because the cooling pipe is soaked. In addition, ice water can provide a sufficient cooling capacity to cool room temperature sake, and it is unlikely that the sake will be overcooled. The ice water preferably has a ratio of 1 kg of water to 3 kg of ice, and the heat exchanger container 32 is appropriately sized (for example, 4 to 1).
If it is less than 0 liter, it is possible to serve the amount of cold liquor for one business day (for example, order from evening to the end of business), and there is no need to worry about running out of ice in the container.

[0012]

DESCRIPTION OF THE PREFERRED EMBODIMENTS Next, an embodiment of a cold sake server for providing cold sake of sake will be described with reference to FIGS.
This cold sake server 1 has a server case 1 ′ having a box-like appearance, inverts a 1-square bottle A, and is inserted from the upper surface of the cold sake server 1 into an internal sake receiver 2. A predetermined amount of sake a is always filled. The heat exchanger 3 is built in the case 1 ′, and the container opening 31 of the heat exchanger 3 is opened on the upper surface of the liquor server 1, and the lid 31 ′ of the opening 31 is opened to serve as a coolant. Of ice water W. When excess water is discharged from the container 32, it is discharged from a drain pipe 33 provided at the bottom of the container. On the front surface F of the cold liquor server 1, a height adjustable bottle 4 and a cold liquor discharge port 5 provided above it are provided in a tubular shape. The discharge port 5 has a tubular base that is rotatable. By turning the discharge port 5 “directly downward” for discharging the cold sake and “diagonally downward” for stopping it, Also serves as the operating lever. The cold liquor server 1 is a microcomputer 6 (hereinafter, microcomputer 6).
, And controls various operations described below.

The sake basin 2 has a cylindrical shape and has an opening 21.
Is closed with a bin receiver 22. This bin receiver 22
Is a disk shape, and has a hole large enough to fit an inverted 1-square bin A at the center, so that the 1-square bin A can be received. In addition, a remaining amount sensor 23 is provided at the bottom of the liquor receiver 2 to notify that the liquor has run out. A pipe is connected to the electromagnetic pump 7 from the bottom of the sake basin 2 so that the liquor in the sake basin is sucked.

The electromagnetic pump 7 is started / stopped in conjunction with a lever operation of the discharge port 5. After the start, the microcomputer 6 controls the pressure feeding from the electromagnetic pump 7, controls the speed of the liquor sucked from the liquor receiver 2, and sends the liquor to the heat exchanger 3 from the outlet 71. I have. At this time, the pipe coming out of the outlet 71 of the electromagnetic pump 7 is bifurcated in the middle, one of the branches is connected to the heat exchanger 3, and the other is a supply pipe 82 for supplying liquor at normal temperature. The sake coming out of the cooling pipe outlet 342 of the exchanger 3 is mixed when it is too cold.

The heat exchanger 3 is provided so that a cooling tube 34 formed of a metal coil tube is immersed in a substantially cylindrical 4 liter container 32 in a vertical position. The cooling pipe 34 has an inlet 34
1 is above the side wall of the container 32, and its outlet 342 is below the side wall and communicates with the outside of the container 32. Immediately after the outlet 342, a temperature sensor 35 is provided to measure the outlet temperature of sake. A temperature sensor 36 for ice water is provided at the bottom of the container 32, and whether or not the cooling water has reached the ice temperature is indicated by a water temperature lamp (not shown). Further, a motor pump 37 for stirring the ice water is provided at the bottom of the container 32, and the drain tube 33 described above is drawn out.

The discharge port 5 is a terminal port of a discharge pipe 81 connected from an outlet 342 of the heat exchanger 3. A first valve 811 is provided in the middle of the discharge pipe 81, and the valve is opened and closed in conjunction with a lever operation for pouring cold sake from the discharge port 5. The discharge pipe 81 is provided at a position downstream of the first valve 811 with a supply pipe 81 for room temperature sake.
Are connected to each other, and a second valve 821 provided in the supply pipe 82 adjusts the amount of liquor at room temperature to be mixed (including the case where the liquor is not mixed).

Next, the operation of the cold sake server 1 having the above configuration will be described.
Of the control contents.

First, 1 liter of water and 3 kg of ice are put into the container 32 of the heat exchanger 3, and a 1 liter bottle A of liquor is inserted into the liquor receiver 2. When the liquor a is filled in the liquor receptacle 2, the main power supply of the cold liquor server 1 is turned on, the discharge port 5 is operated to the pouring position to start the electromagnetic pump 7, and the cooling pipe 34 and the supply pipe 82
Fill the piping system with liquor and also serve as an air vent. Next, the temperature setting of the cold sake is adjusted to about 6 to 8 ° C. as an example by the temperature knob Fa on the front face F of the cold sake server. When the temperature of the ice water in the container 32 has dropped to about the ice temperature, the preparation is completed.

In the case of pouring, for example, the bottle is placed on the bottle 4 and the discharge port 5 is operated directly downward with the lever so that the electromagnetic pump 7
Starts and pours sake. The temperature of the sake cooled in the heat exchanger 3 is constantly measured at the outlet 342. If the temperature is higher than the set temperature stored in the microcomputer 6, the speed in the cooling pipe 34 is reduced by the microcomputer control of the electromagnetic pump 7. The speed is controlled so that the temperature of the cold sake drops to the set temperature. If the outlet temperature of the sake is lower than the set temperature, the speed may be controlled to increase. According to the electromagnetic pump 7,
Since the speed control can be performed almost steplessly, fine control can be performed even when the room temperature is different, such as in summer or winter, and cold sake controlled to an appropriate temperature can be provided. In addition, when pouring water continuously into a large number of bottles, the ice water in the vicinity of the cooling pipe 34 may rise in temperature and the cooling capacity may temporarily decrease, but the ice water is reduced by the motor pump 37 at the bottom of the container 32. It is gently stirred and there is no such concern.

However, even if the temperature is controlled by changing the speed, until the liquor in the cooling pipe 34 is replaced with the succeeding liquor, the liquor having a deviation from the proper temperature will continue to flow. In this case, if the deviation is small, the deviation is drowned out in the cold sake of the appropriate temperature that is subsequently poured,
There is no problem because the temperature of the poured sake is generally moderate. However, for example, if the outlet temperature is too low, the temperature may not be adjusted to the appropriate temperature by the subsequent cold sake or the sake bottle as a whole.
The liquor that has been stagnating in 4 becomes extremely supercooled, so that the excessive cooling of the liquor cannot be handled by adjusting the speed. At this time, the second valve 811 is opened, and the room temperature liquor is joined from the supply pipe 82 to the discharge pipe 81 to be mixed, thereby controlling the temperature of the cold liquor. The cooling pipe 34
Although there is a slight temperature difference between the outlet temperature and the outlet temperature of
Since the temperature difference is as small as about 5 ° C., there is no problem if the temperature difference is controlled in consideration of the difference.

When the ice melts and runs out of ice, the temperature of the cooling water is detected by the temperature sensor 36 at the bottom of the container 32 and notified by a replenishment lamp. Well, it is easy in a kitchen with ice at hand. However, in the case of the cold sake server 1 of the present embodiment, 1
About 30 cups of 50cc cold liquor can be taken, and if the order of the cold liquor is not particularly concentrated, the ice water at the time of opening the store can be kept until the end of the business.

It should be noted that the present invention is not limited to the above-described embodiment, but may be modified in any manner within the scope of the invention. The speed control of the cooling pipe may be any pump other than the electromagnetic pump, or the pump may be a fixed capacity and may be valve-controlled at the outlet, or any other manner. Whatever kind of sake is used.

[0023]

As described above, according to the first aspect of the present invention, it is possible to pour cold sake while cooling, so that there is no need to prepare by cooling in a refrigerator or the like, and it is possible to respond to concentration of orders. Can be obtained and the customer can be more mobile. Also, there is no need to worry about forgetting to cool down, and the risk of service degradation can be avoided. Furthermore, since the cold sake server of the present application can be realized in a small size, it is suitable for installation in a small kitchen, and the load on the capacity of the refrigerator is reduced by the amount of cooling in the conventional refrigerator.

[0024] Then , since normal temperature liquor is mixed with too cold cold liquor, there is an immediate effect on temperature control. Further, the various effects described above can be realized with a simple configuration.

According to the second aspect of the invention, since the passing speed of the sake to the heat exchanger can be adjusted, the temperature of the cold sake can be easily controlled, and more specifically, both the temperature rise adjustment and the temperature decrease adjustment are possible. Become.

[Brief description of the drawings]

FIG. 1 is a diagram showing a main configuration of a sake liquor server mainly with a piping system.

FIG. 2 is a side view of the cold sake server of FIG. 1;

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 Cold sake server 2 Sake receiver 3 Heat exchanger 34 Cooling pipe 5 Discharge pipe 6 Microcomputer 7 Pump 81 Discharge pipe 82 Supply pipe 821 Second valve

Continuation of the front page (58) Field surveyed (Int.Cl. ⁷ , DB name) F25D 3/02 B67D 1/08 F25D 1/02

Claims (2)

(57) [Claims] Claims: 1. A sake basin for storing sake,
Pump that pumps sake so that speed can be controlled from
A heat exchanger formed by immersing a cooling pipe, and
Heat is sent to the inlet of the cooling pipe, and the cooling
A cold liquor discharge port provided at the end of the recirculation pipe outlet.
A liquor server, wherein the liquor at room temperature is mixed with the liquor exiting from the cooling pipe outlet to obtain a cold liquor.
A supply pipe capable of controlling the amount of normal-temperature liquor for cooling the normal-temperature liquor whose amount is controlled based on the discharge temperature of the cold liquor.
By mixing with cooled liquor coming out of the
A cold sake server characterized in that the temperature of the cold sake to be served is controlled . 2. The cooling pipe according to claim 2 , wherein
By controlling the flow velocity of the cold sake,
The cold sake server according to claim 1, wherein degree control is performed .