KR20220075052A - brewing apparatus, a control method of a brewing system including the same - Google Patents

Abstract

The present invention relates to a fermented beverage manufacturing apparatus and a manufacturing method thereof, and more particularly, to a fermented beverage manufacturing apparatus capable of manufacturing a homemade fermented beverage without professional knowledge or brewing equipment, and a manufacturing method thereof.
According to an embodiment of the present invention, a plurality of keg cells provided with a keg; a cold air supply unit including a compressor, a condenser, and an evaporator module provided to communicate with each of the plurality of keg cells; a fan provided in each of the plurality of keg cells to supply cool air from the evaporator module to the inside of the keg cells; a main PCB for controlling the operation of the cold air supply unit based on a basic operation mode; and a SelfPCB that communicates with the mainPCB and controls the operation of the fan, wherein the mainPCB is provided to communicate with an external server and is based on a corrected operation mode changed through the external server. A fermented beverage manufacturing apparatus, characterized in that for controlling the operation of the cold air supply unit may be provided.

Description

Fermented beverage manufacturing apparatus and control method of a fermented beverage system including the same {brewing apparatus, a control method of a brewing system including the same}

The present invention relates to a fermented beverage manufacturing apparatus and a manufacturing method thereof, and more particularly, to a fermented beverage manufacturing apparatus capable of manufacturing a homemade fermented beverage without professional knowledge or brewing equipment, and a manufacturing method thereof.

Beer is an alcoholic beverage made from malt made by sprouting barley, filtering the juice, adding hops, and fermenting it with yeast.

This beer production method consists of a step of producing wort by boiling malt, a step of supplying yeast to the wort to ferment it, and a step of maturing the fermented beer, which is sold in supermarkets or marts. Beer is sterilized for distribution and storage of the beer prepared as above, and then goes through a process of being put into bottles or cans.

However, since yeast is killed when the aged beer is sterilized, the beer currently in circulation is beer in a state in which the yeast is dead during the sterilization process.

On the other hand, craft beer is a beer with live yeast, and refers to a unique beer that is produced directly to enhance the taste and aroma of beer. Depending on whether hops are added, it is possible to manufacture more than 100,000 different types of craft beer.

However, craft beer can only be made through a complex and diverse manufacturing process. In particular, it requires huge equipment investment, long manufacturing time, and a lot of labor in the fermentation and maturation process. manufacturing system.

In addition, for fermentation after the production of wort, a process of transferring the wort contained in the wort to the fermenter for fermentation is required. All contact surfaces and flow paths must be washed and sterilized so that there are no other germs, and thus there is a problem that a lot of time and labor are required.

In other words, conventional craft beer manufacturing requires huge equipment investment, equipment, and manpower, and even when manufacturing craft beer on a small scale, it is necessary to invest hundreds of millions of dollars in equipment investment and hire a lot of manpower. There is a problem with the need for professional manpower.

On the other hand, the conventional beer manufacturing apparatus produces a large amount of wort at a time and ferments large-capacity beer in one tank. There was a problem that the quality of beer was deteriorated because it had to be stored for a long time.

In order to solve this problem, Korean Patent Application No. 10-2017-0119868 (hereinafter referred to as "prior patent") discloses a beer manufacturing apparatus capable of manufacturing an appropriate amount of craft beer and producing various types of craft beer. has been initiated In particular, the prior patent discloses the production of craft beer through cooling and fermentation control based on a basic recipe.

However, when a plurality of craft beers are manufactured through one beer manufacturing apparatus, it may not be easy to accurately manufacture each keg. In particular, it may not be easy to change a recipe or change a control logic flexibly according to an environmental change in cooling or fermentation control. Of course, this change of logic and the like may be performed in the beer production apparatus itself, but in this case, overload of the processor of the beer production apparatus itself and increase in cost inevitably occur.

In addition, although the beer manufacturing apparatus is installed in each business place or home, it is not practically easy for users to respond to problems that occur one by one in the field. This is because, unlike general home appliances, it is necessary to manufacture and store a plurality of craft beer in one device.

Therefore, it is necessary to find a way to solve the problems of the conventional craft beer field and the problems of prior patents.

On the other hand, beer is a fermented beverage, and alcohol such as wine or makgeolli is also a fermented beverage. In other words, except for the difference that the basic raw materials are barley, grapes, and rice, the manufacturing methods of beer, wine, and makgeori may be similar. In addition, the manufacturing method of fermented beverages such as kombucha, which is made by adding SCOBY (symbiotic clone of bacteria & yeast) beneficial bacteria to a undiluted solution of green tea or black tea with sugar and fermenting it, may be similar. . Fermented beverages such as wine, makgeolli, and kombucha, like beer, are not manufactured uniformly, but need to be manufactured in a variety of ways according to the tastes and preferences of consumers or manufacturers.

Therefore, there is a need to provide an apparatus and a control method capable of manufacturing a fermented beverage through fermentation of a stock solution, regardless of the type of fermented beverage further than beer.

An object of the present invention is to basically solve the problems of the prior art.

Through one embodiment of the present invention, it is intended to provide a fermented beverage manufacturing apparatus and manufacturing method capable of independently manufacturing a plurality of fermented beverages and independently washing.

Through an embodiment of the present invention, the fermented beverage manufacturing apparatus and manufacturing method that enables smooth movement of the stock solution and gas in the production process of the fermented beverage, and improves the durability of the pump driven for the movement of the fermented beverage and enables accurate flow control would like to provide

An object of the present invention is to provide an apparatus and method for manufacturing a fermented beverage capable of effectively cleaning a flow path module through which an undiluted solution and gas are moved during the manufacturing process of the fermented beverage.

Through one embodiment of the present invention, it is intended to provide a fermented beverage manufacturing apparatus and manufacturing method that can be easily purchased and used like home appliances at home or a business. In particular, it is an object of the present invention to provide a fermented beverage manufacturing apparatus and manufacturing method capable of simultaneously producing different fermented beverages and taking out each of the manufactured fermented beverages.

Through one embodiment of the present invention, it is possible to minimize the installation space and to provide a fermented beverage manufacturing apparatus that can improve manufacturing and durability.

Through an embodiment of the present invention, by applying a cell structure so that a plurality of chambers are implemented through each cell structure, and cold air is supplied through a space surrounded by the cell structures, the cold air supply structure can be simplified An object of the present invention is to provide an apparatus for manufacturing fermented beverages.

Through one embodiment of the present invention, it is intended to provide a fermented beverage manufacturing apparatus and control method capable of monitoring the fermented beverage manufacturing apparatus through a server and also monitoring the fermented beverage manufacturing apparatus through a terminal.

An object of the present invention is to provide a fermented beverage manufacturing apparatus and control method capable of easily performing independent control of the keg chamber and control of the entire fermented beverage manufacturing apparatus. In particular, it is intended to provide an intuitive and easy-to-use fermented beverage manufacturing apparatus and control method through a hierarchical connection of a user interface and a control configuration.

Through an embodiment of the present invention, it is intended to provide a fermented beverage manufacturing apparatus and a control method capable of flexibly responding to changes in the use environment and allowing optimum cooling control and fermentation control.

Through one embodiment of the present invention, it is an object to provide a fermented beverage manufacturing apparatus, a manufacturing system, and a control method thereof capable of accurate and stable control while minimizing the control load of the fermented beverage manufacturing apparatus using a server.

In order to achieve the above object, a plurality of keg cells provided with a keg; a cold air supply unit including a compressor, a condenser, and an evaporator module provided to communicate with each of the plurality of keg cells; a fan provided in each of the plurality of keg cells to supply cool air from the evaporator module into the keg cells; a main PCB for controlling the operation of the cold air supply unit based on a basic operation mode; and a SelfPCB that communicates with the mainPCB and controls the operation of the fan, wherein the mainPCB is provided to communicate with an external server, and based on a corrected operation mode changed through the external server A fermented beverage manufacturing apparatus, characterized in that for controlling the operation of the cold air supply unit may be provided.

In the basic operation mode, it is preferable that the cold air supply unit operates based on a control variable stored as a default value in the main PC according to a plurality of reference temperature conditions.

The plurality of reference temperature conditions may include an initial cooling temperature condition, an intermediate cooling temperature condition, and an end cooling temperature condition.

It is preferable that the plurality of reference temperature conditions be determined based on the average temperature of the keg cells being cooled among the plurality of keg cells.

According to the reference temperature condition, the control variable may include a cooling cycle driving time and a driving time of a defrosting cycle performed after the cooling cycle driving.

When the reference temperature condition is the initial temperature condition, the main PCB repeatedly controls the basic cooling cycle driving and the basic defrosting cycle driving. This long steel cooling cycle drive and basic defrost cycle drive can be controlled repeatedly.

Each of the plurality of keg cells is provided with a temperature sensor for sensing the temperature inside the keg cells, it is preferable that the plurality of keg cells are sealed by respective doors.

Preferably, the SelfPCB is provided to transmit information on whether cooling is performed in the corresponding keg cell and the temperature sensed by the temperature sensor to the mainPCB.

Preferably, the SelfPCB is provided to transmit the door opening/closing information of the corresponding Kegcell to the main PCB, and the MainPCB is provided to transmit the door opening/closing information to the external server.

Preferably, the corrected operation mode varies according to any one of a season, a region, an opening frequency of a keg cell door, or an accumulated time.

In the corrected operation mode, it is preferable to increase the cooling cycle driving time than the basic operation mode in a cold season.

The correction operation mode preferably includes a forced defrost mode in which the basic operation mode is stopped and a forced defrost is performed.

The forced defrosting is preferably performed when the cumulative open time of the keg cell door is greater than or equal to a set time.

The forced defrosting is preferably performed at a specific time.

It is preferable that the forced defrost is performed through the main PCB after determining whether and when the forced defrosting is performed in the server.

In order to achieve the above object, according to an embodiment of the present invention, based on the cooling load for a plurality of keg cells driving the cold air supply unit in the basic operation mode in the fermented beverage manufacturing apparatus; transmitting the status information to an external server through the main PCB of the fermented beverage manufacturing apparatus; determining whether to perform a corrected operation mode based on the status information in the external server; And on the basis of the corrected operation mode transmitted from the external server in the main PCB, the control method of the fermented beverage system comprising the step of driving the cold air supply unit in the corrected operation mode may be provided.

In the basic operation mode, it is preferable that the cold air supply unit operates based on a control variable stored as a default value in the main PC according to a plurality of reference temperature conditions.

Preferably, the plurality of reference temperature conditions include an initial cooling temperature condition, a mid-term cooling temperature condition, and a final cooling temperature condition.

It is preferable that the plurality of reference temperature conditions be determined based on the average temperature of the keg cells being cooled among the plurality of keg cells.

The correction operation mode preferably includes a forced defrost mode in which the basic operation mode is stopped and a forced defrost is performed.

Features in the above-described embodiments may be applied in combination in other embodiments as long as they are not contradictory or mutually exclusive.

Through one embodiment of the present invention, it is possible to provide a fermented beverage manufacturing apparatus and manufacturing method capable of independently manufacturing a plurality of fermented beverages and independently washing.

Through an embodiment of the present invention, the fermented beverage manufacturing apparatus and manufacturing method that enables smooth movement of the stock solution and gas in the production process of the fermented beverage, and improves the durability of the pump driven for the movement of the fermented beverage and enables accurate flow control can provide

Through one embodiment of the present invention, it is possible to provide a fermented beverage manufacturing apparatus and manufacturing method capable of effectively cleaning the flow path module through which the stock solution and gas are moved during the manufacturing process of the fermented beverage.

Through one embodiment of the present invention, it is intended to provide a fermented beverage manufacturing apparatus and manufacturing method that can be easily purchased and used like home appliances at home or a business. In particular, it is possible to provide a fermented beverage manufacturing apparatus and manufacturing method capable of simultaneously producing different fermented beverages and taking out each of the manufactured fermented beverages.

Through one embodiment of the present invention, it is possible to provide a fermented beverage manufacturing apparatus that can minimize the installation space and can improve manufacturing and durability.

Through an embodiment of the present invention, by applying a cell structure so that a plurality of chambers are implemented through each cell structure, and cold air is supplied through a space surrounded by the cell structures, the cold air supply structure can be simplified A fermented beverage manufacturing apparatus may be provided.

Through an embodiment of the present invention, it is possible to provide a fermented beverage manufacturing apparatus and control method capable of monitoring the fermented beverage manufacturing apparatus through a server and also monitoring the fermented beverage manufacturing apparatus through a terminal.

Through one embodiment of the present invention, it is possible to provide a fermented beverage manufacturing apparatus and control method capable of easily performing independent control of the keg chamber and control of the entire fermented beverage manufacturing apparatus. In particular, it is possible to provide an intuitive and easy-to-use fermented beverage manufacturing apparatus and control method through a hierarchical connection of a user interface and a control configuration.

Through one embodiment of the present invention, it is possible to provide a fermented beverage manufacturing apparatus and control method capable of optimal cooling control and fermentation control by flexibly responding to changes in the use environment.

Through one embodiment of the present invention, it is possible to provide a fermented beverage manufacturing apparatus, a manufacturing system, and a control method thereof that can accurately and stably control while minimizing the control load of the fermented beverage manufacturing apparatus using a server.

1 shows a fermented beverage manufacturing apparatus according to an embodiment of the present invention,
Figure 2 shows the assembly process of the fermented beverage production apparatus of Figure 1, showing the fermented beverage production apparatus before some cell cases are coupled,
3 shows a cell case forming a keg, a flow path module and a keg support provided inside the cell case are disassembled;
Figure 4 schematically shows a horizontal cross section of the fermented beverage manufacturing apparatus based on the inner cell case and the cold air supply unit,
Figure 5 shows a plan view showing the internal configuration of the machine room of the fermented beverage manufacturing apparatus according to an embodiment of the present invention,
6 is a side view of the cold air supply unit;
Figure 7 shows an evaporator unit disposed inside the duct of the fermented beverage manufacturing apparatus according to an embodiment of the present invention,
8 shows a plan view of the evaporator unit,
9 is a partial front view illustrating a heat dissipation fin disposed in a vertical portion of the evaporator unit.
10 shows a detailed configuration of a flow path module;
11 shows a flow path configuration for taking out a plurality of fermented beverages through a single dispenser assembly;
Figure 12 shows the control configuration of the fermented beverage manufacturing apparatus according to an embodiment of the present invention,
Figure 13 shows the control configuration of the fermented beverage system according to an embodiment of the present invention.

Hereinafter, a fermented beverage manufacturing apparatus according to an embodiment of the present invention will be described with reference to the accompanying drawings.

The fermented beverage described in the present specification is prepared by fermenting a stock solution such as wort, such as beer or makgeolli. In the present specification, for convenience, beer is assumed as an example of the fermented beverage. Terms based on beer may be described, but this embodiment is not limited to beer, which is an example of a fermented beverage.

1 is a fermented beverage manufacturing apparatus according to this embodiment is shown.

As shown, the fermented beverage manufacturing apparatus 1 may include a case 2 and a plurality of doors 3 forming an outer shape.

The case 2 may include a machine room housing 5 . The machine room housing 5 may be located on the upper portion of the fermented beverage manufacturing device (1). That is, the machine room housing 5 may be provided to form the machine room and to protect the internal components of the machine room from the outside.

The fermented beverage manufacturing apparatus 1 may consist of a plurality of cells. Each cell may include a chamber, and may be distinguished from each other according to the function of the chamber, and may be divided into a keg cell, an extraction cell, and a common cell. Each cell may constitute part of the case 2 . That is, a plurality of cells may be engaged with each other to form a support structure of the fermented beverage manufacturing apparatus. A cell is formed through a cell case. Details on this will be described later.

A container for accommodating the undiluted liquid of the fermented beverage may be referred to as a keg. The raw liquid of the fermented beverage goes through a manufacturing process to become a fermented beverage, and the fermented beverage may also be accommodated in the same keg. The chamber in which the keg is provided may be referred to as a keg chamber 10 . A fermented beverage may be prepared and stored from the stock solution through the keg provided in the keg chamber 10 . The keg chamber 10 may be provided in plurality. A keg is provided for each keg chamber, so that different types of fermented beverages can be prepared. The production of the fermented beverage through the keg chamber 10 may be made independently of each other. Therefore, different fermented beverages can be prepared at the same time. To this end, each keg chamber includes a flow path module.

The chamber for taking out the manufactured fermented beverage to the outside may be referred to as the ejection chamber 20 or the dispenser chamber. A dispenser assembly 100 for dispensing the fermented beverage is provided inside the dispensing chamber 20 .

According to this embodiment, the fermented beverage prepared in the plurality of keg chambers 10 may be taken out through the single dispenser assembly 100 . That is, a single ejection chamber 20 may be provided. In addition, a single dispenser assembly 100 may be provided in the single ejection chamber 20 , and a single cock may be provided in the single dispenser assembly 100 . A fermented beverage selected from among a plurality of fermented beverages may be taken out through a single coke.

The plurality of chambers may include the common chamber 30 as well as the keg chamber 10 and the ejection chamber 20 . The common chamber 30 may be a chamber for accommodating components such as a configuration for cleaning the dispenser assembly or a carbon dioxide tank required for taking out the fermented beverage after manufacturing the fermented beverage. That is, it can be said that a plurality of independently provided keg chambers 10 or chambers connected to the ejection chamber 20 are accommodated.

A detailed description of the components such as the flow module and the carbon dioxide tank will be described later.

The aforementioned machine room 40 may be provided with components for performing a cooling cycle. These cooling cycle configurations are sufficiently durable. In addition, they are configurations that do not require frequent user access. Therefore, the machine room 40 can be located in the upper portion of the fermented beverage manufacturing apparatus (1).

1, the fermented beverage manufacturing apparatus 1 according to this embodiment may have a hexagonal cross section. A chamber may be formed on the upper part and the lower part of one surface, respectively. Since it has a total of 6 sides, a total of 12 chambers may be provided along the circumference of the fermented beverage manufacturing apparatus. That is, a total of 6 chambers are formed in the first layer along the circumferential direction, and a total of 6 chambers are formed in the second layer along the circumferential direction. It is preferable that the size and position of the cell case in which the chamber is formed are symmetrical to each other. Therefore, the hexagon is preferably a regular hexagon.

Here, the ten chambers may be the keg chamber 10 , one may be the ejection chamber 20 , and the other may be the common chamber 30 . In order to manufacture a fermented beverage of maximum capacity in the limited size of the fermented beverage manufacturing apparatus 1, a single extraction chamber and a single common chamber may be formed, and the remaining chambers may be formed as keg chambers. This is because, if a plurality of ejection chambers or common chambers are provided, the number of keg chambers is reduced as much as the fermented beverage production capacity is inevitably reduced.

Since the keg chamber 10 is a space for producing a fermented beverage, it can be said that it is a space that requires heating or cooling. Therefore, it must be insulated from the outside, and for this purpose, the door 3 is provided. That is, a door for opening and closing the chamber may be provided. The door 3 is preferably formed as an insulating door, and a door 3 may be provided for each keg chamber 10 . Through this, independent cooling and independent heating can be performed.

The common chamber 30 may be a space accommodating a carbon dioxide tank or a drain tank. It is undesirable for these components to be exposed to the outside. Accordingly, the door 3 for opening and closing the common chamber 30 may also be provided. The door of the common chamber may also be an insulated door, but may not be an insulated door because temperature control inside the chamber may be unnecessary.

The extraction chamber 20 is a chamber for taking out the manufactured fermented beverage. Therefore, it is the chamber that the user accesses the most. And, in order to take out the fermented beverage, the user must hold a container such as a drinking cup and insert the container into the chamber. Therefore, for ease of use, it is preferable that the ejection chamber 20 is not provided with a door.

The frequency of the user approaching the keg chamber 10 is relatively very low. That is, it will be common for the user to approach the keg chamber when replacing the keg, and it will take a relatively long time to manufacture and consume the fermented beverage from the installed keg.

On the other hand, the frequency at which the user approaches the common chamber 30 is greater than that of the keg chamber 10 and less than that of the ejection chamber 20 . This is because the maintenance frequency of relatively common components, such as replacement of the carbon dioxide tank or cleaning of the drain tank, may be high. Therefore, by forming the common chamber 30 in the lower portion of the ejection chamber 20, it is possible to implement an optimized chamber arrangement according to the frequency of use of the user. This is because the ejection chamber 20 and the common chamber 30 can be exposed in front of the user's movement.

Considering the frequency of access to the chambers and the user's approach posture, it is preferable that the ejection chamber 20 be positioned above the common chamber 30 . That is, by positioning the dispenser assembly 100 according to the average height of the user, it is possible to take out the fermented beverage very easily.

On the other hand, unlike the above, it is also possible to locate the machine room in the lower part of the chambers. However, in this case, since the height of the dispenser assembly 100 has to be relatively high, it may not be easy to take it out. In addition, the machine room is formed as an empty space inside, and cooling cycle components are provided therein. Therefore, it is not preferable to allow the machine room itself to support the vertical load.

Of course, the machine room chamber can be formed similarly to the common chamber. However, in this case, there is a problem in that the number of keke chambers is inevitably reduced, thereby reducing the production capacity of the fermented beverage. In addition, it is not easy to configure a cooling cycle by accommodating components such as a compressor, a condenser, and a condenser fan in a narrow space. Therefore, it would be preferable to place the machine room at the top of the chambers, that is, at the top of the fermented beverage manufacturing apparatus.

When the positions of the ejection chamber 20 and the common chamber 30 are fixed, access to the keg chamber 10 may not be easy. For example, in order to access the keg chamber 10 located on the rear surface of the extraction chamber 20, the user needs to move to the rear surface of the fermented beverage manufacturing apparatus (1). In this case, a space accessible by the user through the entire circumference of the fermented beverage manufacturing apparatus 1 is required. That is, an excessively large installation space is required.

In order to solve this problem, in this embodiment, the fermented beverage manufacturing apparatus 1 may be provided rotatably with respect to the ground. That is, it may be sufficient even if the user's access space is secured only in front of the fermented beverage manufacturing apparatus (1). This is because, when the user approaches the specific keg chamber, the fermented beverage manufacturing apparatus 1 can be rotated so that the specific keg chamber can be positioned in front of the user. Therefore, a relatively small installation space is required. In other words, only a space that the user can access only from the front side, such as a refrigerator, may be required.

As shown in Figure 2, the fermented beverage manufacturing apparatus (1) may include a caster (8) for facilitating horizontal movement because it may be relatively heavy. The caster (8) may be coupled to the bottom frame (7).

A lower cell frame 6 may be provided above the bottom frame 7 . The lower cell frame 6 may be formed to face the bottom frame 7 . A circular thrust bearing may be provided between the bottom frame 7 and the lower shell frame 6 . That is, the thrust bearing rotatably supports the vertical load transmitted through the lower shell frame 6 . And the lower cell frame 6 and the bottom frame 7 are provided to be vertically spaced apart due to the bearing.

Accordingly, the lower cell frame 6 can rotate while the bottom frame 7 is fixed. This rotation means that the fermented beverage manufacturing apparatus 1 except for the bottom frame 7 and the casters can rotate horizontally. Therefore, since it is unnecessary to secure an extra installation space, it is possible to increase the usability. This is because the user can access all the chambers through one direction by rotating the fermented beverage maker.

Meanwhile, since the entire machine room as well as the plurality of chambers rotate together, additional configurations for rotation between the machine room and the chambers are not required. Specifically, configurations for allowing relative rotation between the machine room and the chambers while supporting a vertical load are not required. This is because, as a whole, the fermented beverage manufacturing apparatus 1 except for the bottom frame 7 can be rotated as a whole and integrally.

Accordingly, it is possible to provide a very effective and compact cold air supply structure as will be described later. In addition, the detailed configuration of the case (2) constituting the structure of the fermented beverage manufacturing apparatus (1) can be manufactured very simply.

Case (2) may include a decoration panel (4) provided in the corner portion. A chamber may be provided up and down with both decoration panels 4 interposed therebetween. The decoration panel 4 may be provided to support a vertical load and a lateral external force. In addition, the decoration panel 4 can provide a beautiful design by forming a portion exposed to the outside from the edge of the fermented beverage manufacturing apparatus (1).

However, the fermented beverage manufacturing apparatus 1 of this embodiment can support the vertical load and the lateral external force by itself due to the engagement between the cell and the cell by applying the independent cell structure as described above. That is, vertical engagement is formed between the first-layer cell case and the second-layer cell case, and the circumferential engagement is performed between the cell cases of each layer, so that the structure can be manufactured very stably. Also, engagement may be performed between the cell cases of each layer in the radial direction through the evaporator module.

In other words, the decoration panel 4 for supporting the vertical load and the lateral external force is unnecessary and can be provided with a decoration panel in terms of design.

When the decoration panel 4 performs the function of a pillar supporting a vertical load, the decoration panel 4 may be made of a metal material. Of course, the thickness can also be thick enough to support the vertical load.

On the other hand, when the decoration panel 4 performs a decorative function provided in the corner portion, the thickness may be made sufficiently thin, and it may be possible to manufacture with a material such as synthetic resin or wood rather than a metal material. Therefore, it is possible to obtain effects such as reduction of manufacturing cost, ease of manufacturing, and weight reduction.

Hereinafter, the configuration of the case 2 and the cooling cycle of the fermented beverage manufacturing apparatus 10 will be described in more detail.

As shown in FIG. 2 , the case 2 may include a lower cell frame 6 and an upper cell frame 9 . Since the cross section of the fermented beverage manufacturing apparatus is hexagonal, the lower cell frame 6 and the upper cell frame 9 may also have a hexagonal shape corresponding thereto.

Each corner portion of the hexagon may be provided with a decoration panel (4). The Mosiri portion may be a space in which the front openings of adjacent chambers are spaced apart from each other. Therefore, the decoration panel 4 can be said to be a configuration for shielding such an empty space.

The decoration panel 4 may be divided up and down and connected to each other. That is, the upper end of the upper decoration panel 4 may be combined with the upper cell frame 9 , and the lower end of the lower decoration panel 4 may be combined with the lower cell frame 6 . The lower end of the upper decoration panel 4 and the upper end of the lower decoration panel 4 may be combined with each other.

Here, the decoration panel 4 may be provided for mounting the door hinge 11 . That is, the hinge 11 is interposed between the upper end of the upper decoration panel 4 and the upper cell frame 9 to perform a coupling therebetween, and between the lower end of the lower decoration panel 4 and the lower cell frame 9 . The hinge 11 is interposed therebetween can be combined. And, the upper and lower two hinges 11 are interposed between the lower end of the upper decoration panel 4 and the upper end of the lower decoration panel 4, so that coupling between them can be performed. In this case, the two hinges 11 may be coupled to the upper cell frame and the lower cell frame, respectively. Accordingly, the hinge can be firmly coupled and fixed.

3 shows a cell case 60, in particular, a cell case forming a keg chamber. A cell case forming the dispenser chamber or the common chamber may be the same or similar thereto.

The cell case 60 may include an outer cell case 61 and an inner cell case 62 . Both the outer cell case 61 and the inner cell case 62 have an open front shape. The inner cell case 62 may be inserted into the front opening of the outer cell case 61 to form the cell case 60 integrally with both.

The inner cell case 62 may be formed through injection or vacuum molding. That is, it may be formed of a synthetic resin material. Since the inner cell case 62 forms a chamber, it is possible to increase the texture and the ease of cleaning by forming it with a synthetic resin material.

The outer cell case 61 may be manufactured using a steel plate. The outer cell case 61 forms a structure in which the upper surface, the lower surface, and the side surfaces are all connected except for the front opening. That is, the outer cell case 61 itself can support vertical and horizontal loads with one block. Of course, the inner cell case 62 may have the same shape as the outer cell case 61 , but the size may be small so that the inner cell case 2 can be inserted and accommodated in the outer cell case.

The inner cell case 62 may be inserted into the outer cell case 61 and integrally formed by a foaming process. That is, the cell case 60 forms a single configuration. The foam between the inner cell case 62 and the outer cell case 61 performs a function of improving thermal insulation performance. Of course, a type of insulating material other than the foam may be interposed between the inner cell case and the outer cell case. Accordingly, the cell case 60 is combined with the above-described heat insulating door 3 to form an internal space chamber as a heat insulating space.

When the cell case 60 forms the keg chamber 10 , the keg supporter 70 and the flow path module 200 may be provided inside the inner cell case 62 . The flow path module 200 may include a tank coupler 250 , an intermediate tank 260 , a coupler 270 , and a pump 219 . In addition, the flow path module 200 may include a module case 219 for accommodating and shielding some components. Details of the keg supporter 70 and the flow path module 200 will be described later.

The case 2 of the fermented beverage manufacturing apparatus 1 according to this embodiment includes a plurality of cell cases 60 . That is, a plurality of cell cases can be stacked vertically and engaged in a circumferential direction to support vertical and horizontal loads. Accordingly, a configuration such as a cabinet for accommodating a plurality of cell cases is not required.

Figure 2 shows an example in which a total of six cell cases 60 are mounted on the lower portion (1st floor) of the fermented beverage manufacturing apparatus 1 . And, an example in which the cell case constituting the ejection chamber is mounted on the upper part (second floor) is shown.

Five empty spaces are formed in the ejection chamber along the circumferential direction, and all five cell cases 60 may be inserted and mounted in these spaces.

Looking at the assembly sequence, the six cell cases 60 are mounted on the lower cell frame 6 , and the six cell cases are mounted again on the upper part, and then the upper cell case is combined with the lower cell frame 9 . can Thereafter, the machine room 40 may be formed. By combining the machine room housing to surround the upper cell frame, the machine room can be formed on the inside of the fermented beverage manufacturing apparatus (1).

In this case, the decoration panel 4 may be coupled first between the lower cell frame 6 and the upper cell frame 9 , and the decoration panel 4 may be coupled after the cell cases 60 are mounted.

Therefore, according to this embodiment, the fermented beverage manufacturing apparatus 1 is a fermented beverage manufacturing apparatus 1 through the lower cell frame 6 , a plurality of cell cases 60 interlocking with each other and the upper cell frame 9 . It is possible to form the case (2) forming the basic outline. Therefore, it is possible to manufacture the fermented beverage manufacturing apparatus 1 which is very simple and easy to manufacture. In particular, since chambers that have to have a thermal insulation space can each independently be implemented through the cell case 60 having a thermal insulation wall, it is very easy and simple to secure thermal insulation performance and form the thermal insulation wall.

As shown in Figure 2, when the cell case 60 and the cell case 60 are in close contact, a space is formed in the corner portion of the fermented beverage manufacturing apparatus (1). And, the decoration panel 4 is formed vertically separated. Therefore, it becomes possible to fix the two hinges in the middle by using the upper and lower connection parts of the space and the decoration panel 40 of the corner portion.

On the other hand, most of the components constituting the cooling cycle are accommodated in the machine room (40). The side of the machine room is shielded through the machine room housing 5 , and the machine room housing 5 may be provided to shield the upper surface of the machine room. However, the upper surface of the machine room may be opened to enable smooth heat exchange through the condenser.

A compressor 450 , a condenser 460 , and a condenser fan 470 may be provided in the machine room 40 . In addition, a relatively large power supply (SMPS, 480) can be accommodated in the machine room. It is preferable that the evaporator for supplying cold air to the keg chamber is not located in the machine room. This is because there is a risk of loss of cold air because the separation distance between the machine room and each chamber is relatively large. Accordingly, the components related to the evaporator may be substantially located in the empty space 50 in the center of the fermented beverage manufacturing apparatus 1 . Of course, the refrigerant pipe may be provided in the machine room and outside the machine room.

Figure 4 schematically shows a horizontal cross section of the fermented beverage manufacturing apparatus.

The cell case 60 is provided in close contact along the circumference of the fermented beverage manufacturing apparatus. The illustrated cell case 60 is an inner cell case 62 forming a chamber, which are positioned at a predetermined distance from each other in the circumferential direction. However, the side surfaces of the cell case 60 may be in close contact with each other through the outer cell case 61 .

The cell case 60 may be formed in a wide front and narrow rear. In order to secure an access space, the left and right widths are constant from the front to the rear to a certain depth, but the left and right widths may become narrower toward the rear. That is, it may have an approximately trapezoidal cross-section.

Due to the shape of the cell case 60 , the sidewall of the cell case 60 may be engaged with the sidewall of the neighboring cell case 60 . And, the cell case 60 may be formed to sufficiently support the vertical load in the form of one block.

As described above, when the side walls of the cell cases are engaged with each other along the circumference of the fermented beverage manufacturing apparatus 1 (in the circumferential direction), an empty space 50 is formed in the rear of the cell cases.

When the front surfaces of the cell cases form a hexagon as a whole and the rear surfaces of the cell cases are parallel to the front surface, a hexagonal space is formed in the center of the fermented beverage manufacturing apparatus 1 as well. This space 50 has a hexagonal column shape.

In this embodiment, the evaporator module 410 may be configured using the empty space 50 in the middle of the fermented beverage manufacturing apparatus 1 .

That is, cold air can be supplied to each chamber through the duct 411 surrounded by the heat insulating material and the evaporator module 410 mounted vertically in the duct. Here, it may be possible to simultaneously implement the duct function and the insulating wall function through a hollow hexagonal cross-section insulator column without using a general metal duct. Accordingly, the duct 411 may be an insulating wall column in which the evaporator is accommodated.

The side walls of each cell case 60 are engaged with each other, and the rear walls of the cell case are engaged with the duct 411 . Accordingly, the empty space 50 can be automatically formed through engagement with the shape of the cell cases without the need to separately form a space for installing the duct. That is, the cell cases are provided to abut in the vertical direction and the circumferential direction, and may also be provided to abut in the radial direction through the duct 411 in the middle.

Here, since the empty space 50 is formed in the center of the fermented beverage manufacturing apparatus 1, smooth and efficient cold air supply and cold air recovery in the radial direction can be performed. In particular, since the flow of air to the outside of the empty space 50 may be excluded separately, the loss of cool air may be minimized. This is because the duct 411 itself may be formed of a heat insulating material and at the same time surround the duct with the cell cases 60 having a heat insulating wall.

Meanwhile, a cold air inlet 401 or a cold air outlet 402 is formed between the duct 411 and the cell case 60 . And the duct 411 is provided with an evaporator module 410.

5 is a plan view showing the inside of the machine room 40 described above.

2 and 5 , most of the components constituting the cooling cycle are accommodated in the aforementioned machine room 40 . The side surface of the machine room 40 is shielded through the aforementioned machine room housing 5 , and the machine room housing 5 may be provided to shield the upper surface of the machine room 40 . However, the upper surface of the machine room 40 may be opened to enable smooth heat exchange through the condenser.

The fermented beverage manufacturing apparatus 1 according to the present invention may include a cold air supply unit 400 including an evaporator module 410 for supplying cold air to at least some of the aforementioned plurality of chambers, respectively.

Here, the cold air supply unit 400 may include an evaporator module 410 , a compressor 450 , and a condenser 460 provided in the case.

The compressor 450 and the condenser 460 may be provided in the machine room 40 above the case 2 , and a condenser fan 470 may be further provided adjacent to the condenser 460 . In addition, a relatively large power supply (SMPS, 480) can also be accommodated in the machine room (40). The evaporator module 410 and the compressor 450 are connected by a first connection passage 452, and the condenser 460 and the evaporator module 410 are connected by a second connection pipe 462, so that the refrigerant forms a waste flow path through which it flows.

On the other hand, it is preferable that the evaporator module 410 directly supplying cold air to the aforementioned keg chamber 10 is not located in the machine room 40 . This is because there is a risk of loss of cold air because the separation distance between the machine room 40 and each chamber is relatively large. Therefore, the evaporation module 410 may be substantially located in the empty space 50 in the center of the fermented beverage manufacturing apparatus (1).

6 is a side view illustrating the compressor 450 , the condenser 460 , the condenser fan 470 , and the evaporator module 410 disposed inside the machine room 40 .

Referring to FIG. 6 , the evaporator module 410 is disposed extending in the vertical direction to the central portion of the plurality of chambers, and a duct 411 in which communication holes 412 , 413 , 414 , 415 communicating with the chambers are formed. and a fan 416 provided in at least a portion of the communication holes 412, 413, 414, and 415 to supply cool air inside the duct 411 to the chamber, and a refrigerant provided inside the duct 411 The evaporator module 410 (refer to FIG. 25) for providing cool air through heat exchange of can be provided

In this embodiment, the evaporator module 410 may be configured as a single module in which all components are disposed in the duct 411 described above. Therefore, by connecting and disposing the duct 411 to the upper cell frame 9, it is possible to easily install and perform maintenance conveniently in the future.

The duct 411 may be formed to extend up and down by a predetermined length. An upper finishing plate 419 and a lower finishing plate 418 may be provided above and below the duct 411 , respectively. In this case, the upper finishing plate 419 and the lower finishing plate 418 may be formed in a hexagonal shape to fit into the central empty space 50 of the fermented beverage manufacturing apparatus 1 .

An evaporator unit 420 for providing cool air through heat exchange of a refrigerant is disposed inside the duct 411 . The evaporator unit 420 will be described in detail later.

The cold air generated by the evaporator unit 420 may be supplied to the aforementioned chamber through the communication holes 412 , 413 , 414 , and 415 of the duct 411 .

In this case, the communication holes 412, 413, 414, 415 are supply holes 413 and 415 for supplying cold air to the chamber, and an exhaust hole 412 through which air is discharged from the chamber to the duct 411, 414) may be provided. That is, supply holes 413 and 415 and exhaust holes 412 and 414 are provided so as to smoothly supply cool air from the duct 411 to the chamber and discharge the heated air from the chamber to the duct 411 . will be provided

On the other hand, as described above, the chamber is stacked up and down and arranged in two layers. Accordingly, the supply holes 413 and 415 and the exhaust holes 412 and 414 may also be formed vertically in the duct 411 as shown in FIG. 24 .

In this case, the diameters of the supply holes 413 and 415 may be relatively larger than those of the exhaust holes 412 and 414 . This is to supply the cold air inside the duct 411 to the chamber more quickly and smoothly. The above-described fan 416 is provided in the supply holes 413 and 415 to quickly and smoothly supply cool air inside the duct 411 to the chamber by driving the fan 416 . Although the exhaust holes 412 and 414 are illustrated as not provided with fans, the present invention is not limited thereto, and fans may also be provided in the exhaust holes 412 and 414 for rapid air circulation.

Furthermore, the duct 411 may have a hexagonal cross-section. Therefore, it can correspond to the hexagonal cross-sectional shape of the empty space 50 in the center of the above-described fermented beverage manufacturing apparatus (1). In this case, the above-described supply holes 413 and 415 and exhaust holes 412 and 414 may be formed on each side of the hexagonal surface of the duct 411 , respectively. In addition, supply holes 413 and 415 and exhaust holes 412 and 414 may be respectively formed at upper and lower portions of each surface of the hexagonal surface of the duct 411 .

Meanwhile, a defrosting water tank 490 may be provided at a lower portion of the duct 411 . When the evaporator unit 420 in which the refrigerant flows is disposed in the duct 411, frost may occur in the evaporator unit 420, and when such frost is removed through the defrost mode, defrost water may be generated. can When the defrost water falls from the evaporator unit 420 and accumulates in the lower inner side of the duct 411, it may cause contamination and odor.

Accordingly, the evaporator unit is provided with the defrost water tank 490 under the duct 411, and the inner lower portion of the duct 411 and the defrost water tank 490 are connected through a connection hole or a connection passage. The defrost water falling from the 420 can be effectively collected in the defrost water tank 490 .

On the other hand, as described through Figure 4, the cell case 60 is provided in close contact along the circumference of the fermented beverage manufacturing apparatus (1). Through this, it becomes possible to form an effective cooling structure.

7 is a perspective view illustrating the evaporator unit 420 disposed inside the duct 411, and FIG. 8 is a plan view of FIG.

7 and 8, the evaporator unit 420 includes a refrigerant pipe 421 providing a flow path through which the refrigerant flows, and a heat dissipation fin 423 provided on at least a portion of the outside of the refrigerant pipe 421. can be provided

The refrigerant pipe 421 provides a flow path through which the refrigerant flows, and serves as an evaporator for cooling the air through heat exchange between the refrigerant and air.

The refrigerant pipe 421 may be disposed in a vertical direction inside the duct 411 , and may include an inlet 422 through which a refrigerant is introduced and an outlet 424 through which the refrigerant is discharged. The inlet 422 may be connected to the above-described condenser 460 , and the discharge unit 424 may be connected to the above-described compressor 450 .

Meanwhile, the evaporator unit 420 may include an upper plate 426A and a lower plate 426B through which the refrigerant pipe 424 passes.

That is, when only the refrigerant pipe 421 is disposed inside the duct 411 , it may be difficult to maintain the shape of the refrigerant pipe 421 , and when the fermented beverage manufacturing apparatus 1 is moved, the refrigerant pipe 421 collides with the duct 411, and there is a risk of damage.

Accordingly, the shape of the refrigerant pipe 421 can be maintained by using the upper plate 426A and the lower plate 426B through which the refrigerant pipe 421 passes.

For example, the upper plate 426A and the lower plate 426B may be disposed to be spaced apart from each other in upper and lower portions of the inner space of the duct 411 . In addition, the upper plate 426A and the lower plate 426B may have a hexagonal shape corresponding to the cross-sectional shape of the duct 411 .

When the upper plate 426A and the lower plate 426B have a hexagonal cross-sectional shape, the refrigerant pipe 421 may be disposed along each surface.

At this time, when the refrigerant pipe 421 vertically penetrates the upper plate 426A and the lower plate 426B, the refrigerant pipe ( 426A) and the lower plate 426B 421) is composed of a vertical portion 427 arranged to extend in the vertical direction, and curved pipe portions 425 and 428 of the refrigerant pipe 421 on the upper portion of the upper plate 426A or the lower portion of the lower plate 426B. can be placed.

The refrigerant pipe 421 provides a flow path through which the refrigerant flows, and starts at the inlet 422 and reaches the outlet 424 through the vertical portion 427 and the curved pipe portions 425 and 428 . .

That is, the refrigerant pipe 421 is disposed in a vertical direction between the upper plate 426A and the lower plate 426B to increase heat exchange efficiency, and the upper or lower plate 426B of the upper plate 426A. The curved pipe portions 425 and 428 of the refrigerant pipe 421 may be disposed at a lower portion thereof.

In addition, in the present invention, heat dissipation fins 423 may be disposed along the refrigerant pipe 421 . In this case, a plurality of the heat dissipation fins 423 may be stacked vertically along the refrigerant pipe 421 as shown in FIG. 7 . The heat dissipation fin 423 can increase the efficiency by increasing the heat exchange area of the refrigerant flowing along the inside of the refrigerant pipe 421 .

In this case, the heat dissipation fin 423 may be disposed in the vertical portion 427 of the refrigerant pipe 421 between the upper plate 426A and the lower plate 426B. That is, since it is not easy to dispose the heat dissipation fins 423 in the above-described curved pipe portions 425 and 428 , heat dissipation efficiency may be increased by disposing the heat dissipation fins 423 in the vertical portion 427 .

Meanwhile, when heat exchange is performed using the evaporator unit 420 as described above, frost may occur in the refrigerant pipe 421 or the heat dissipation fin 423 . Defrost can be removed by reversing the defrost mode, that is, the cooling cycle. When operating in such a defrost mode, defrost water may be generated from the heat dissipation fins 423, and the heat dissipation fins 423 are positioned at the bottom so that the defrost water falls more easily toward the bottom. It may be disposed inclined at a predetermined angle toward the

On the other hand, as described above, the fermented beverage manufacturing apparatus 1 may have a hexagonal cross-section, and chambers may be respectively formed in the upper and lower portions of one of the hexagonal cross-sections. The chamber may include the keg chamber 10 , the ejection chamber 20 , and the common chamber 30 as described above.

In this case, the keg chamber 10 needs cold air supply by the evaporator unit 420 described above, but the blowout chamber 20 and the common chamber 30 do not need cold air supply.

Accordingly, the above-described heat dissipation fins 423 are not disposed on the vertical portion 427 facing the ejection chamber 20 or the common chamber 30 . For example, as shown in FIG. 8, the aforementioned inlet 422 and outlet 424 are disposed on the surface facing the ejection chamber 20 or the common chamber 30, and the vertical portion ( The heat dissipation fins 423 are not disposed on the 427 . Through this structure, the installation time and cost of the heat dissipation fins can be reduced, and further, cold air can be effectively supplied to the keg chamber 10 that requires cold air.

9 is a partial front view showing the heat dissipation fins 423 disposed on the vertical portion 427 described above.

Referring to FIG. 9 , a pair of refrigerant pipes 421 may be disposed in the vertical portion 427 . That is, a pair of the refrigerant pipes 421 may be disposed, and may be connected to each other through the curved pipe portions 425 and 428 at the upper portion of the upper plate 426A or the lower portion of the lower plate 426B.

In this case, the heat dissipation fins may pass through a pair of refrigerant pipes forming the vertical portion 427 and may be stacked vertically. For example, the heat dissipation fin may have a pair of wing portions 423A and 423B on both sides about the central portion, and the wing portions 423A and 423B are inclined downward at a predetermined angle θ. can be placed. 27 shows only the case in which the wing portions 423A and 423B are inclined toward both sides, but the wing portions 423A and 423B are inclined toward the front or rear portion, or together with the side surfaces toward the front or rear portion. An inclined shape is also possible.

When the heat dissipation fins 423 are inclined in this way, the defrost water generated from the heat dissipation fins 423 falls downward along the inclined wing portions 423A and 423B, and the defrost water tank 490 described above. can be collected

Meanwhile, referring to FIGS. 7 and 8 , the evaporator unit 420 may further include a plurality of guide plates 429 for guiding cold air to be supplied to the chamber or the cell case 60 , respectively.

For example, the guide plate 429 may be vertically disposed to connect the upper plate 426A and the lower plate 426B. Accordingly, the upper plate 426A, the lower plate 426B, and the guide plate 429 form one frame structure, and the refrigerant pipe 421 is disposed in the frame structure to form a single module structure. can do.

When the upper plate 426A and the lower plate 426B have a hexagonal cross-sectional shape, the guide plate 429 may be disposed on a hexagonal surface and an edge region between the surfaces. That is, it is possible to divide and supply the cold air supplied toward the chamber or cell case 2 that is radially and symmetrically arranged around the central space 50 by the guide plate 429 .

Therefore, the above-described vertical portion 427 is provided between a pair of guide plates 429 and is arranged to supply and recover cold air only toward the chamber or cell case 2 facing each other to increase the heat exchange efficiency by the refrigerant. have. That is, cold air leaks into the adjacent chamber or cell case 2 , or hot air is not recovered from the adjacent chamber or cell case 2 .

On the other hand, when the guide plate 429 is disposed as described above, between a pair of adjacent guide plates 429 among the plurality of guide plates 429, the same number of vertical portions 427 of the refrigerant pipe 421 . ) may be arranged respectively.

As shown in FIG. 7 , a vertical portion 427 including a pair of refrigerant pipes 421 may be disposed between the pair of guide plates 429 . As described above, the same number of vertical portions 427 or refrigerant pipes 421 are disposed between the pair of guide plates 429 to uniformly supply cool air to each chamber or cell case 2 . Of course, when separate temperature control is required for each chamber or cell case 2, individual temperature control is possible by controlling whether the fan 416 is driven or a driving speed. Details on this will be described later.

Hereinafter, the configuration for taking out the flow module and the fermented beverage for manufacturing the fermented beverage in the fermented beverage manufacturing apparatus (1) will be described in detail.

On the other hand, fermented beverages are manufactured from stock solutions through various processes. Hereinafter, for convenience of explanation, the stock solution accommodated in the keg before the production of the fermented beverage and the stock solution until just before the state in which the stock solution is finally completed as a fermented beverage are all referred to as the stock solution.

First, the flow path module 200 will be described in detail with reference to FIG. 10 .

The keg 80 receives the undiluted solution and goes through a manufacturing process such as fermentation of the undiluted solution to manufacture a fermented beverage. And, the fermented beverage is accommodated in the keg (80). That is, the stock solution and the brewer are always provided in the same keg 80 until all the fermented beverage prepared from the stock solution is consumed. Of course, some of the undiluted solution is moved in the flow module during the manufacturing process of the fermented beverage, but in the end, all of the undiluted beverage is recovered into the keg when the product is completed as a fermented beverage.

The keg 80 is provided with a keg cap 500 , and after the undiluted solution is accommodated and the keg 80 is positioned inside the keg chamber with the keg cap mounted, the keg cap may be coupled to the coupler 270 . . The inside of the keg 80 may not be completely filled with the stock solution, but air or carbon dioxide may be filled in the upper portion of the inside of the keg. Of course, it may be filled with nitrogen.

The undiluted solution hose 510 is mounted on the keg cap 500, and the undiluted solution hose 510 may extend downward from the inside of the keg 80 to near the bottom surface of the keg.

The keg cap 500 may be formed so as to divide a flow path through which the undiluted solution (liquid phase) enters and exits and a flow path through which gas (gas phase) enters and exits between the inside and outside of the keg. The flow path through which the undiluted solution enters and exits is directly connected to the undiluted solution hose. And the passage through which the gas is introduced communicates with the top of the keg. Therefore, both can form a flow path independent of each other. The coupler 270 is provided to independently connect the inside of the keg with the stock solution flow path 210 and the gas flow path 230 when coupled with the cap 500 of the keg.

The stock solution flow path 210 is a flow path through which the stock solution flows, and the gas flow path 230 is a flow path through which the gas flows. In particular, the flow path through which the undiluted liquid or fermented beverage moves in the fermented beverage manufacturing process may be referred to as the undiluted liquid flow path 210 , and the flow path through which the gas flows during the fermented beverage manufacturing process may be referred to as the gas flow path 230 . Of course, the gas flow path 230 may form a part of a flow path for introducing carbon dioxide into the keg when the fermented beverage is taken out.

A stock solution flow path 210 and a gas flow path 230 may be divided based on the coupler 270 . In addition, the stock solution flow path 210 and the gas flow path 230 may be divided based on the intermediate tank 260 . In FIG. 10 , the stock solution flow path 210 is shown by a solid line and the gas flow path 230 is shown by a dotted line.

In order to prepare a fermented beverage, it is necessary to move at least a portion of the stock solution accommodated in the keg to the outside of the keg. For example, in the process of supplying yeast to the stock solution or in the process of infusing the stock solution, at least a part of the stock solution needs to be moved to the inside of the keg after being moved outside the keg. A flow path through which the undiluted solution is moved may be referred to as a undiluted solution flow path 210 .

A pump 219 may be provided to move the stock solution in the keg 80 to the outside of the keg. The pump 219 is provided in the stock solution flow path 210 , and the stock solution introduced through the pump 219 may be supplied to the intermediate tank 260 . Accordingly, from the coupler 270 to the intermediate tank 260 via the pump may be referred to as the stock solution flow path 210 . In addition, when the pump 219 is driven in the reverse direction, the stock solution inside the intermediate tank 260 may be introduced into the keg through the pump 219 . A flow path between the coupler 270 and the pump 219 may be referred to as a first undiluted solution flow path 211 , and a flow path between the pump 219 and the intermediate tank 260 may be referred to as a second undiluted solution flow path 220 .

The first undiluted solution flow path 211 is directly connected to the undiluted solution hose 510 . In other words, when the pump 219 sucks the stock solution in the keg, no air or gas is introduced into the first stock solution flow path 211 and only the stock solution can be sucked. That is, by providing the pump 219 on the undiluted solution flow path 210, a configuration such as a tank in which a negative pressure is generated inside the undiluted solution flow path when the pump is driven can be excluded. That is, there is no time delay between the pump control and the negative pressure release. Therefore, the control of the pump for the movement of the stock solution becomes precise, and the pressure deviation on the stock solution flow path can be gently issued. For this reason, precise control of the pump and improvement of pump durability are possible.

When driving the pump to move the stock solution inside the keg to the intermediate tank, in this embodiment, it can be said that the pump is provided between the keg and the intermediate tank. Therefore, when the pump is driven, the undiluted solution is immediately sucked and can be moved to the intermediate tank through the pump.

On the other hand, in the case of the prior patent, an intermediate tank is provided between the keg and the pump. Therefore, when the pump is driven, a negative pressure is generated in the intermediate tank, and thereafter, the stock solution inside the keg may be introduced into the intermediate tank. As a result, a time delay occurs between the pump control and the negative pressure release, so that the pump control, that is, the stock solution flow control, is not precise, and the pressure deviation in the stock solution flow path is inevitably large. Such a problem may also occur in the cleaning process. This is because, as will be described later, in the cleaning process, pressure is first applied to the intermediate tank and then the cleaning liquid circulates through the flow path module, so there is a problem that the pump may be overloaded when resistance is generated due to the washing water in the flow path. . Therefore, through this embodiment, the problem of the prior patent can be easily solved.

The first stock solution flow path 211 may include a flow meter 213 and a pump valve 216 . As the pump 219 is driven, the stock solution may be introduced into the pump 219 from the inside of the keg through the flow meter and the pump valve. The pump valve 216 is a valve for opening and closing the undiluted solution flow path 210, and is preferably controlled to be opened when the pump 219 is driven.

The flow meter 213 performs a function of detecting a flow rate so that a fixed amount of the stock solution flows, and pump control may be performed through the sensed flow rate. In order to configure the compact first undiluted solution flow path 211, elbows 212 and 214 may be connected to both ends of the flow meter, respectively, and the elbow may be a one-way elbow.

In the fitting, both directions means that a socket to which a tube can be connected is provided on both sides, and a one direction means that a socket to which a tube can be connected is provided on only one side. The side without the socket is exposed in the form of a tube, so that the tube is connected to a socket of another fitting or inserted into the flexible tube to be combined with the flexible tube.

Elbow 214 is connected to the tee 215, the tee 215 is connected to the pump valve 213, and the pump valve 213 can be connected to the 'U'-shaped curved pipe 218 through the elbow 217. have. The curved pipe may be connected to the pump 219 .

The tea 215 may form a branch point at which the first undiluted solution flow path 211 branches, and may be connected to the fermented beverage flow path 330 for taking out the fermented beverage at the branch point. The fermented beverage flow path 330 is provided with a discharge valve 331 for selectively opening and closing the fermented beverage flow path, and the extraction valve 331 may be connected to the elbow 332 . The configuration of the subsequent fermented beverage flow path 330 will be described later.

Therefore, based on the branch point, the pump valve 216 is provided between the branch point and the pump 219 in the first undiluted solution flow path. And, based on the branch point, the flow meter is provided between the branch point and the coupler. In addition, based on the branching point, a discharge valve 331 for selectively opening and closing the fermented beverage flow path 330 may be provided on the downstream side of the branching point.

Meanwhile, the undiluted solution discharged from the pump 219 may be introduced into the container 261 of the intermediate tank 260 through the second undiluted solution flow path 220 . A water level sensor 221 may be provided in the second undiluted solution flow path 22 . The water level sensor may be connected to the elbow 222 . The second undiluted solution flow path 220 may be connected to the undiluted solution connector 252 of the tank coupler 250 . That is, the undiluted solution may be introduced into the container 261 from the second undiluted solution flow path 220 through the undiluted solution connector 252 .

Here, the capacity of the container 261 is relatively smaller than the capacity of the keg. Therefore, it is necessary to prevent an excessive amount of the stock solution from flowing into the container. Therefore, by installing the water level sensor 221 on the second undiluted solution flow path 220, it is possible to control the operation of the pump.

Specifically, it can be said that the water level sensor 221 is for detecting the flow of liquid inside the water level sensor 221 , rather than sensing the water level inside the intermediate tank. The level of the liquid flowing into the intermediate tank can be indirectly calculated based on the point in time when the liquid is sensed using the electrode.

That is, for infusing, the undiluted solution must be introduced into the intermediate tank to have an appropriate water level. On the other hand, in the process of adding yeast, there is no need to inject the stock solution into the intermediate tank. Therefore, it is possible to allow the stock solution to flow into the intermediate tank for a certain period of time after the water level sensor 221 detects the liquid. This is during the infusing process. On the other hand, in the yeast input process, it is preferable to stop the operation of the pump before the water level sensor 221 detects the liquid, and when the water level sensor detects the liquid, it may be controlled to immediately stop the operation of the pump.

When the pump is driven in the forward direction, the stock solution inside the keg is supplied to the intermediate tank 260 through the stock solution flow path 210 . When the pump is driven in the reverse direction, the stock solution inside the intermediate tank 260 is introduced into the keg through the stock solution flow path 210 . That is, the direction of movement of the stock solution is changed through the forward and reverse operation of the pump, and in this process, yeast can be supplied to the stock solution or infusing can be performed on the stock solution. Of course, the driving direction of the pump and the flow direction of the stock solution may be opposite to each other.

The connection relationship between the intermediate tank 260 and the tank coupler 250 may be the same as the connection relationship between the coupler 270 and the keg cap 500 .

That is, the liquid is introduced into the tank through the undiluted solution connector 252 and the tank hose 265 directly connected thereto. In addition, the gas connector 251 of the tank coupler 250 is connected to the cap 162 of the intermediate tank. That is, it is connected to the upper space inside the tank. Accordingly, the tank coupler 250 independently connects the stock solution flow path 210 and the gas flow path 230 while being connected to the intermediate tank 260 . After all, it can be said that the inside of the keg and the inside of the intermediate tank are spaces where buffering is performed between liquid and gas.

Here, the pump 219 is preferably located at the top of the flow path module. That is, the potential energy may be located high. The 'U'-shaped curved pipe 281 can prevent an abrupt pressure difference from occurring at both ends of the pump 219 when the pump 219 is reverse driven. When the pump is operated in reverse, substantially all of the stock solution contained in the intermediate tank may be discharged, and when all the stock solution is discharged, a sudden pressure difference may occur at both ends of the pump.

Therefore, it is possible to protect the pump by preventing a sudden pressure difference at both ends of the pump 219 by artificially forming a head difference through the 'U'-shaped grain stem.

In the process of manufacturing a fermented beverage through the stock solution, the pump valve 215 may be opened and closed in conjunction with the operation of the pump 219 . On the other hand, in the manufacturing process, the stock solution before the fermented beverage is not taken out unless there is a special reason. Therefore, it will be preferable that the extraction valve 331 on the fermented beverage flow path 330 is always closed in the fermented beverage manufacturing process. Of course, for ejection, the pump valve 215 is closed to exclude the flow in the undiluted liquid passage 210, and the ejection valve 331 is opened to generate flow in the fermented beverage passage.

The stock solution inside the keg is fermented, and carbon dioxide is inevitably generated during this process. Of course, an appropriate carbon dioxide pressure needs to be maintained, but the pressure caused by excess carbon dioxide needs to be relieved.

In the process of relieving the excessive gas pressure, a portion of the stock solution may be discharged together with the gas, and in particular, bubbles may be discharged together with the gas.

Therefore, it is necessary to properly process a gas such as carbon dioxide, and in this process, it is necessary to effectively prevent mixing between the undiluted solution flow path 210 and the gas flow path 230 . In addition, it is necessary to effectively prevent contamination due to bubbles or foreign substances being discharged to the outside when the gas is discharged.

To this end, in the present embodiment, a gas flow path 230 may be formed between the intermediate tank 260 and the coupler 270 . Through the coupler 270 , the upper space of the keg may communicate with the gas flow path 230 independently of the undiluted hose 510 .

Specifically, the first gas flow path 231 is formed from the coupler 270 , and the second gas flow path 242 is formed to be connected to the gas connector 251 of the tank coupler 250 past the branch point. The gas connector 251 communicates with the upper space of the container 261 through the cap 262 of the tank. The upper space is positioned independently of the tank hose 265 . Therefore, the intermediate tank is respectively connected to the undiluted solution flow path and the gas flow path to communicate both, but can perform a liquid and gaseous buffer function. That is, the intermediate tank 260 may perform an indirect connection function through buffering without directly connecting the undiluted solution flow path and the gas flow path.

A branch point of the first gas flow path 231 may be formed through the tee 232 . A carbon dioxide flow path 300 may be connected to the branch point. The carbon dioxide flow path may be provided to supply pressure when the pressure inside the gas flow path 230 is low. In addition, the carbon dioxide flow path 300 may be provided to supply the ejection pressure when the fermented beverage is taken out.

The carbon dioxide flow path 300 may include a check valve 301 and a carbon dioxide valve 302 for selectively opening and closing the carbon dioxide flow path may be provided. The carbon dioxide flow path 300 is connected to a carbon dioxide tank spaced apart through a tee or elbow 303 . The entire carbon dioxide flow path will be described later.

The carbon dioxide discharged from the inside of the keg may be discharged into the intermediate tank 260 through the gas valve 238 through the first gas flow path 331 . The gas valve 238 may be provided to selectively open and close the gas flow path 230 .

During the fermentation of the stock solution, the fermentation pressure should be properly controlled. That is, in order to sense the gas pressure generated during fermentation, the gas flow path 230 is preferably provided with a gas pressure gauge 237 . The pressure gauge 237 is preferably provided between the coupler 270 and the gas valve 238 . That is, the pressure can be sensed through the gas valve 238 while the gas flow path 230 is closed.

In addition, the pressure gauge is preferably located downstream of a branch point where the carbon dioxide flow path is branched from the gas flow path 230 .

On the other hand, it is preferable that the pressure gauge is branched from the second gas flow path 231 . That is, it is preferable that the pressure gauge on the gas flow path 230 is located at a position with the highest head.

To this end, it is preferable that a semicircular curved pipe is provided between the branch point 232 of the carbon dioxide and the branch point 235 of the pressure gauge. This curved pipe 234 is erected vertically, and may be positioned so that the head difference between both ends is maximized.

An elbow 236 is connected at the branch point 235 and then a pressure gauge 237 may be provided. That is, the pressure gauge 237 and the gas valve 238 are positioned on both sides of the branch point 235 , respectively. Thereafter, after the two elbows 240 and 241 are directly connected to each other, the second gas flow path is connected to the intermediate tank 260 through the tube.

In FIG. 10 , the stock solution flow path 210 independently provided between the tank coupler 250 and the coupler 270 is shown by a solid line, and the gas flow path 230 is shown by a dotted line. Here, the inside of the intermediate tank 260 and the keg 80 communicates with each other so as to be separated from the stock solution flow path and the gas flow path.

Here, the flow path module 200 including the intermediate tank 260 and the coupler 270 can be configured and manufactured very compactly. Therefore, it is preferable to configure the flow path module 200 by using a plurality of fittings such as elbows and tees by minimizing the required tube. Most of the components of the flow path module 200 are accommodated in or connected to the flow path module case 201, as shown in FIG. 3, so that they can be compactly mounted inside the chamber.

Meanwhile, FIG. 10 shows the connection of the euro module to the keg, which may be a fermented beverage manufacturing process or a storage process after the fermented beverage manufacturing is completed. When all the manufactured fermented beverages are taken out and consumed, a new keg is installed and the fermented beverage manufacturing process must be performed again. In this case, it is preferable that a process of sterilizing, cleaning, or washing the inside of the flow path module (hereinafter referred to as a cleaning process) is performed.

This is because it is necessary to remove any residue that may remain inside the flow module. In addition, when manufacturing other types of fermented beverages, the flavor of the previous fermented beverage may affect the new fermented beverage.

Distilled water or purified water is used in the sterilization, washing or washing process, and a substance having a sterilizing or washing component may be dissolved. In addition, rinsing may be performed using only distilled water or purified water after sterilization or cleaning through a sterilization or cleaning component.

Therefore, the process of effectively cleaning the flow path module is very important. This will be described later.

According to this embodiment, the fermented beverage provided in the plurality of kegs may be taken out through one dispenser assembly. Therefore, different fermented beverages may be mixed in the process of being taken out. In addition, after the fermented beverage A is taken out, the fermented beverage B having a completely different flavor may be taken out. At this time, the flavor of the fermented beverage A is highly likely to be added to the fermented beverage B. Therefore, a way to exclude the mixing of flavors between fermented beverages should be sought.

In addition, there is a need to find a way to effectively and efficiently take out a plurality of fermented beverages through one dispenser assembly. This is because, when a plurality of dispenser assemblies are provided in a limited space, the capacity for manufacturing fermented beverages is inevitably lowered.

Hereinafter, a structure and a drain structure of the dispenser assembly applicable to the present embodiment will be described in detail with reference to FIG. 11 .

In this embodiment, carbon dioxide may be supplied into the keg in order to take out the fermented beverage. That is, the fermented beverage can be taken out through the carbon dioxide supply pressure. In other words, the fermented beverage can be taken out with gas pressure without a configuration such as a pump.

To this end, a carbon dioxide tank 308 is provided, and the carbon dioxide tank may be provided inside the common chamber 30 . An area indicated by a dotted line in FIG. 11 may be referred to as a common chamber area. However, the header assembly 360 may be located in the rear space of the ejection chamber instead of the common chamber 30 . That is, it may be provided to be shielded at the rear of the dispenser assembly 100 .

It has been described that the carbon dioxide tank 308 is connected to the gas flow path 230 through the carbon dioxide flow path 300 . Specifically, including the pressure regulator 307 , the pressure gauge 306 , the check valve 309 , and the flow path valve 305 , carbon dioxide is supplied to the plurality of gas flow paths 230 with one carbon dioxide tank. To this end, a carbon dioxide valve assembly 304 may be provided. The carbon dioxide valve assembly 304 may be said to consist of a plurality of carbon dioxide valves as one assembly.

A plurality of carbon dioxide valves 302 are arranged and fixed on the base. When a total of 10 gas flow paths 230 are provided, 10 carbon dioxide valves 302 may also be provided to be connected to the gas flow paths 230 of different keg chambers, respectively.

The carbon dioxide valve assembly 304 may include a check valve 301 .

Accordingly, the check valve and the on/off valve in the main flow path may be provided on the carbon dioxide supply path, and the on/off valve and the check valve may also be provided on the branch flow path. Therefore, double backflow of gas can be prevented.

It is preferable that the carbon dioxide tank supplies a constant pressure during the fermentation process and the extraction process. To this end, the pressure regulator 307 is located on the main flow path. In addition, in the fermentation process or the extraction process, the flow path valve 305 may be in an open state.

The plurality of carbon dioxide valves 302 are selectively opened and closed to independently supply carbon dioxide to the gas flow path.

On the other hand, the carbon dioxide flow path is prevented from flowing back through the check valve (301). Accordingly, the carbon dioxide flow path is a flow path through which only carbon dioxide flows. Therefore, there is no need to separately clean the inside of the flow path.

10 and 11 , when the fermented beverage is taken out, the corresponding carbon dioxide valve 302 is opened and the carbon dioxide is introduced into the keg 80 through the gas flow path 230 . That is, it provides a blow-out pressure. At this time, the gas valve 240 and the pump valve 216 are closed. And the extraction valve 331 is opened.

Due to the ejection pressure, the fermented beverage inside the keg flows along the undiluted liquid flow path, particularly the first undiluted solution flow path 211 , and flows into the fermented beverage flow path 330 . The fermented beverage flowing to the fermented beverage passage 330 may be taken out through the coke 110 while flowing along the coke passage 370 .

Here, the fermented beverages taken out once through the single coke 110 should be the same. In other words, when a fermented beverage desired to be taken out is selected, the fermented beverage passage connected to the fermented beverage must be opened.

Therefore, it is very important how to connect the plurality of fermented beverage flow paths 330 and the single cock 110 and the connected coke flow path 370 .

To this end, the present embodiment may include a header assembly 360 .

The header assembly 360 may include a header 363 . The header 363 is provided to be connected to a plurality of fermented beverage passages 330 . That is, the fermented beverage is supplied to the header 363 through the plurality of fermented beverage passages 330 . Accordingly, the header 363 can be said to be a single flow path and is configured to connect a plurality of fermented beverage flow paths with one coke flow path 370 .

Each of the fermented beverage passages 330 are connected in the lateral direction of the header 363, and a check valve 362 is preferably provided at the connection portion. That is, it is possible to prevent the fermented beverage supplied to the header from the specific fermented beverage passage 330 from flowing back into the other fermented beverage passage 330 . In addition, as described later, it is possible to prevent the washing liquid flowing into the header 363 from flowing back into the fermented beverage passage 330 .

The header assembly 360 includes a base 361, to which the plurality of check valves may be fixed.

* Here, the header assembly 360 is preferably positioned as close to the dispenser assembly 120 as possible. That is, it is preferable to minimize the length of the cock passage 120 between the header assembly 360 and the cock 110 . This is because it is desirable to reduce the area in which the flavors of a plurality of fermented beverages are mixed with each other. In addition, it is because it is desirable to reduce the length of the coke passage required to be cleaned. Therefore, it is preferable that the header assembly 360 is provided in the space behind the ejection chamber.

When another fermented beverage is taken out after a specific fermented beverage is taken out, a residue or flavor of the specific fermented beverage may remain in the header 363 and the coke passage 370 . Therefore, there may be a problem that the flavor of other fermented beverages is mixed with the currently taken out fermented beverage.

Therefore, it is preferable to wash the inside of the header and the coke passage after taking out a specific fermented beverage. That is, it is preferable to form a washing passage.

To this end, it is preferable that a washing tank 351 in which the washing liquid is accommodated may be provided, and a washing flow path 350 is provided between the washing tank 351 and the header 363 .

The washing water provided in the washing tank may be introduced into the header 363 by driving the pump 352 and then may flow through the coke passage 370 . Of course, it may be discharged through the cock 110 .

On the other hand, a check valve 353 may be provided in the washing water passage to prevent the fermented beverage from flowing back, and the washing water passage 350 may be connected to the header 363 through the check valve 353 . The washing water passage is preferably connected in the longitudinal direction of the head.

The washing tank 351 is not provided, and externally purified washing water may be supplied to the washing water passage. In this case, a washing water flow path valve other than the pump may be provided. When the valve is opened, washing water is supplied to the washing water path to wash the header and the cock flow path.

Washing water that has washed the header 363 and the coke passage 370 may be discharged to the drain tank 382 through the drain passage 380 . The drain tank 382 may be provided to accommodate not only the washing water, but also the washing water for washing the flow path module, the defrosting water from the evaporator, and the remaining water from the dispenser tray 115 . Therefore, it can be said that the cleaning frequency is relatively high.

The drain tank 382 may have a capacity of about 5L, and therefore it is preferable to be accommodated in the common chamber 30 in consideration of the capacity and cleaning frequency.

The drain tank 382 may be provided with a water level sensor 383 for notifying the cleaning time.

Defrost water from the defrost water tank 490 may be introduced into the drain tank 382 through the check valve 386 by driving the defrost water pump 385 . A branch point 381 is formed on the drain passage 380, and through this, the defrost water can also be introduced into the drain tank.

Hereinafter, a fermented beverage manufacturing process using the flow module will be described in detail with reference to FIG. 10 .

The stock solution accommodated in the keg 80 should be fermented by adding yeast to the stock solution prior to fermentation. That is, the yeast input process should be preceded.

In this embodiment, yeast may be provided on the stock solution flow path 210 . In particular, it may be provided inside the keg cap 500, and a capsule containing yeast may be accommodated in the keg cap or may be integrally formed.

Therefore, in order to put the yeast into the stock solution, the process of discharging a part of the stock solution in the keg and recovering it may be repeated. Since the yeast and the stock solution are mixed in the forward and reverse directions without mixing the yeast and the stock solution in one direction, the mixing process can be performed very effectively and in a short time.

As shown in this process, the stock solution inside the keg flows as a whole so that the yeast can be evenly mixed with the stock solution.

Discharge and recovery of the undiluted solution may be performed only in a partial section of the mode undiluted solution flow path. That is, it can only be performed up to the flow meter. In this process, the gas valve 238 is preferably opened. Through this, the repetition of discharging and collecting the stock solution can be smoothly performed. This is because the discharge and recovery of the gas must be allowed in this process to facilitate the discharge and recovery of the undiluted solution. In addition, in the initial yeast input process, it may be desirable to introduce a certain portion of oxygen from the outside. This is because oxygen is required at the beginning of fermentation. However, except for the initial fermentation, the gas valve 238 is basically closed to block the inflow of oxygen from the outside.

When the yeast input process is finished, a primary fermentation process may be performed. At this time, it is preferable to perform fermentation by an appropriate pressure. That is, it is preferable to control the fermentation pressure in the primary fermentation process. It can be seen that fermentation bubbles are generated inside the keg as fermentation proceeds.

At this time, the pump valve 216 and the discharge valve 331 are closed, and the gas valve 238 and the carbon dioxide valve 302 are also closed. That is, by allowing the fermentation pressure to rise, it is possible to increase the fermentation efficiency. In other words, some of the undiluted liquid flow path, the inside of the keg, and some gas flow paths form a closed space, and as fermentation proceeds, the pressure of the closed space may increase.

At this time, the pressure gauge 237 provided on the gas flow path 230 is also provided to sense the pressure of the closed space. Thus, this valve control is maintained until a preset pressure is reached, controlling the fermentation pressure to increase.

A preset pressure is reached and the fermentation foam is further increased. Therefore, a process of lowering the fermentation pressure is required.

In this process, the undiluted solution flow path may be kept closed and the gas valve 238 may be opened. Accordingly, the fermentation gas is discharged into the intermediate tank 260 while flowing along the gas flow path 230 .

Here, when the gas valve 238 is opened in a state where the fermentation pressure is high, bubbles may be introduced into the gas flow path 230 together with the fermentation gas. If these bubbles are discharged to the outside, contamination may be a concern. However, in this embodiment, the gas flow path 230 is connected to the intermediate tank.

Fermentation gas and foam discharged to the intermediate tank are accommodated inside the intermediate tank. And, the fermentation gas is discharged to the outside by the vent (vent, 263) formed on the upper part of the intermediate tank. That is, the foam remains inside the intermediate tank and only the fermentation gas of excessive pressure is discharged to the outside. The size of the vent is very small, so that even when the gas valve is opened, a low pressure can be maintained in the gas flow path.

The vent is shielded by the tank coupler so that it is not exposed to the outside. However, excessive pressure may be discharged to the outside of the intermediate tank through the vent.

Therefore, the primary fermentation process can be performed by repeating the pressure control and pressure release processes.

Here, the pressure at which the gas valve is opened may be preset to a relatively low pressure, and may be a pressure higher than atmospheric pressure by about 0.05 bar to 0.15 bar. It is preferably 0.1 bar.

Therefore, since the gas valve is closed during the fermentation process, oxygen is not introduced from the outside. In addition, even if the gas valve is opened at a preset low pressure, since the gas is discharged to atmospheric pressure from a place relatively higher than atmospheric pressure, reverse inflow of external oxygen can be prevented in advance.

Therefore, according to the present embodiment, it is possible to effectively block the inflow of external air without generally employing an airlock structure using alcohol.

On the other hand, the opening and closing of the gas valve 238 in the primary fermentation process may be repeated. This is because gas is generated again during the fermentation process when the gas valve is closed after the gas is discharged to lower the internal pressure.

The repeated number of opening and closing of such a gas valve can be a factor for measuring the fermentation rate. That is, it is possible to determine how much the gas valve is opened and closed within a predetermined time. This may be referred to as the opening density or the opening/closing density of the gas valve.

The opening/closing density of the gas valve may be transmitted to the server, and the server may determine the amount of carbon dioxide emitted by culling the opening/closing density. In addition, it is possible to derive an empirical formula for converting the fermentation rate through the test results of the pre-stored recipe. Through this, it is possible to calculate the fermentation rate at the current fermentation time.

The calculated fermentation rate shows the current fermentation rate and the amount of residual sugar. In addition, if the fermentation rate is slow, the fermentation can be controlled to reach the final target alcohol value by increasing the temperature or increasing the fermentation time. In addition, if the fermentation rate is fast, excessive bubbles may be generated and discharged through the gas flow path, thereby adversely affecting the control logic and increasing the measurement error. Therefore, in this case, it is possible to control the fermentation rate by driving a fan for cooling the inside of the keg cell.

That is, the fermentation device itself is equipped with basic control logic, and the actual control variables constituting the control logic can be changed through the server. Control variables related to the production of fermented beverages may be a temperature inside a keg, a set pressure, a fermentation time, and the like.

After the primary fermentation process, a process of infusing the stock solution may be performed. That is, the process of adding a characteristic to the fermented beverage may be performed. Depending on the type of infusing, that is, very different fermented beverages can be manufactured depending on the infusing material.

The infusing process may be controlled in the same manner as the yeast input process described above. However, the amount of the undiluted solution discharged and recovered from the keg is different, and some routes for discharging and recovery may be different.

Infusing can be said to be a process in which the undiluted solution is put into an infusing tank (intermediate tank) in which the infusing material is accommodated, and the undiluted solution extracts the unique flavor of the infusing material. Accordingly, the duration of infusing may be relatively long. And, the infusing may be repeatedly performed.

First, by driving the pump back, the stock solution contained in the keg is supplied to the intermediate tank (infusing tank). At this time, the stock solution may be introduced into the intermediate tank in a preset maximum amount. Thereafter, the infusing process is performed for a set time, and the infused stock solution is recovered back into the keg.

Dispensing, infusing and recovery of the undiluted solution can be repeated. That is, this cycle can be repeatedly performed according to the fermented beverage manufacturing method. The infusing time or number of cycle repetitions may be different for each fermented beverage. That is, it may be preset according to the manufacturing method.

In the case of infusing, as in the case of primary fermentation, the gas valve is closed to block oxygen inflow until a preset low pressure (about 0.1 bar) is reached, and the gas valve can be opened when the low pressure is reached.

Similarly, when the opening/closing density of the gas valve exceeds a preset value or number of times, it may be determined that the fermentation rate is fast. In this case, since carbon dioxide is continuously discharged through the gas flow path, even if the gas valve is opened, there is no risk of inflow of external oxygen. In addition, frequent opening and closing of the gas valve may cause malfunction of the valve. Therefore, when the fermentation rate is fast, the gas can be controlled in an open state for a certain period of time, for example, about 1 hour.

Determination of fermentation rate and change of control parameters in the infusing process may also be performed in the server. Of course, the current status information from the fermentation device will have to be transmitted to the server in real time.

After the infusing process, a secondary fermentation process may be performed.

Gas pressure can also be controlled during secondary fermentation. However, the pressure release in the primary fermentation process may be performed until the pressure is completely released on the gas flow path, but in the primary fermentation process, it is preferable to release the pressure only up to a preset pressure. That is, the opening of the gas valve may be maintained only until a preset low pressure is sensed by the pressure gauge. This is to maintain and receive carbon dioxide above a predetermined pressure in the fermented beverage after the secondary fermentation process.

In other words, in the secondary fermentation process, the opening and closing of the gas valve may be controlled through the lower limit pressure (pressure to maintain the minimum pressure) and the upper limit pressure (the maximum allowable pressure).

After the carbonation pressure reaches the upper limit pressure, if there is no more pressure change even after a certain period of time passes or the upper limit pressure is not reached within a predetermined time (for example, within 12 hours), the aging process can be started immediately.

In addition, even when the target time elapses, pressure capture is continuously generated, and fermentation time can be added. In addition, when the amount of alcohol calculated during fermentation is reached, fermentation may be terminated to proceed to aging.

When the secondary fermentation process is completed, a process of aging the stock solution through a cooling process may be performed. The cooling temperature may vary depending on the manufacturing method of the fermented beverage.

During the aging process, the undiluted solution flow path and the gas flow path are closed and the carbon dioxide valve is opened to maintain the inside of the keg at a predetermined pressure. During this cooling and maturation process, yeast can finally settle at the bottom of the keg.

When the cooling and aging process is completed, the stock solution can be finally prepared as a fermented beverage.

On the other hand, if the pressure during manufacture is higher than the final blow-out pressure in a system that blows out immediately after aging, excessive bubbles may be generated during extraction. Therefore, it is preferable that the pressure in each manufacturing step cannot be set higher than a certain level based on the final blow-out pressure value. For example, it is preferably within 0.2 bar. Specifically, the upper limit pressure in the secondary fermentation step may be set not to be higher than the extraction pressure by 0.2 bar or more.

The calculation of the fermentation rate according to the number of openings of the gas valve at each stage of manufacture of the fermented beverage, ie, the opening/closing density, may be collected by recording data values in the server. The ideal fermentation curve can be identified in the recipe development stage of fermented beverages. Therefore, it is possible to determine whether the fermentation rate is fast or slow by comparing the fermentation curve in the actual fermented beverage manufacturing process with the ideal fermentation curve. In other words, the ideal curve and actual data can be checked, and the current fermentation rate can be calculated through the opening/closing density of the gas valve accordingly.

In the above, the embodiment of the structure and control method of the fermented beverage manufacturing apparatus has been described in detail. Hereinafter, a user interface and a control method using the same will be described in detail. In particular, the connection relationship between the control components will be described in detail.

A fermented beverage manufacturing apparatus equipped with 10 keg chambers, one extraction chamber and one common chamber will be described. However, the type and number of chambers may vary.

First, the initial setting of the fermented beverage manufacturing apparatus will be described.

When power is applied after the fermented beverage manufacturing apparatus is installed in the field, the initial setting mode is displayed on the main display 150 . That is, the initial setting process may be guided.

In the initial setting process, an area can be selected, which can be said to be the process of selecting the country, language, temperature unit, standard time, etc. In other words, it can be said to be a process for connecting to a server in the corresponding area.

The fermented beverage manufacturing apparatus may be connected to an external server by using a mounted wireless communication module. Through the communication connection process, the fermented beverage manufacturing device becomes capable of wireless communication with the server through the AP.

A process for approving the terms and conditions between the manufacturer (supplier) and the user (consumer) may be performed.

A process for inputting the use environment may be performed. In this case, the case of being a first user or an existing user may be distinguished, and it may be a process of inputting an environment for using the corresponding device. That is, it is possible to input whether the store is an independent store or a franchise store.

A process for inputting user information through a signature may be performed. The representative's name, representative's mobile phone number, and the representative's email address may be entered and authenticated. Authentication can be done via cell phone or email.

After authentication is performed, activation may be performed. That is, the step of verifying whether each of the keg chambers is abnormal may be performed. If there is no abnormality, cleaning may be performed.

The fermented beverage manufacturing apparatus according to this embodiment is basically performed through authentication with the server. That is, by default, it may be provided to be used only through an initial setting process including authentication with the server.

*The state of the fermented beverage manufacturing device and the state of each keg chamber are all transmitted to the server through the main display. Therefore, the server can grasp information of all fermented beverage manufacturing devices connected to the user. That is, it is possible to collect big data such as whether there is a malfunction, whether it is used, and the type of fermented beverage that is actively consumed. Therefore, using this, pre-sales service is possible and it is possible to respond flexibly by analyzing consumption patterns. In addition, by receiving the state information of each fermented beverage manufacturing apparatus, it is possible to determine a control variable such as a fermentation control variable, a cooling control variable, and whether or not forced defrost is in the server and transmit it to the fermented beverage manufacturing apparatus.

The fermented beverage manufacturing apparatus performs control based on the received control variable (ie, the control variable corrected in the basic control variable).

On the other hand, the fermented beverage manufacturing apparatus has a device ID representing itself. That is, each manufacturing apparatus has an individual ID. The individual ID may be a device serial number.

The user of the fermented beverage manufacturing apparatus has a user ID and password. In the initial setting process of the fermented beverage manufacturing apparatus, the user ID and the device ID are matched and transmitted to the server and stored. The password can be used to authenticate the very important user input later. A password may be input when performing a process such as performing descaling.

The main display transmits all possible information of the fermented beverage manufacturing device to the server. Specifically, each keg chamber state information may be transmitted, and fermented beverage manufacturing history, manufacturing date, storage date, etc. may be transmitted. In addition, user information or installation environment information of the manufacturing apparatus may be provided.

Remote monitoring may be required rather than monitoring the fermented beverage manufacturing equipment on site. For this purpose, an application may be installed in the terminal. You can log in to the server by entering your user ID and password into the application.

Since the server knows the device ID matched with the user ID, it can transmit status information of the corresponding device to the terminal.

A plurality of store information or a plurality of devices may be matched to a single user ID. Accordingly, the user can easily perform monitoring of the entire device remotely through the terminal.

The control configuration of the fermented beverage manufacturing apparatus according to this embodiment will be described in detail with reference to FIG. 12 .

The main display 150 may be provided for a user interface. It may be provided in the form of a terminal, and may be one own computer with an OS installed therein.

The main display has a processor and a wireless communication module mounted therein, and may basically include a display. The main display 150 may be communicatively connected to the main PCB 25 . Wired communication can be connected.

The main PCB 25 may control the operation of the main display, and may basically control the operation of the entire manufacturing apparatus. The main PCB 25 may be communicatively connected to each SelfPCB 35 . Wired communication can be connected.

The selfie CB 35 is provided for each keg chamber (keg cell), and may be provided to control the operation of each keg chamber. It may be provided to control the operation of the flow path module 200 . In particular, it may be connected to the start input unit 202 for starting temperature control inside the keg chamber, fermented beverage manufacturing control, and cell cleaning.

Here, it is preferable that SelfPCB has a separate processor and has firmware installed therein. The firmware may have a manufacturing process and a storage process for the fermented beverage, and a cleaning process. That is, basic control logic is loaded.

The manufacturing process and storage process of the fermented beverage may be the same regardless of the recipe of the fermented beverage. However, only specific control variables may be different. That is, only variables such as fermentation time or fermentation temperature or storage temperature may differ. These specific control variables are determined according to the recipe, and the recipe is input through the main display. Accordingly, the main display transmits the recipe information to the SelfPCB through the mainPCB. In addition, such a recipe may be delivered through an external server. That is, the fermented beverage manufacturing apparatus itself does not store the data related to the recipe, and then the data related to the recipe is received through the server and can be used.

Therefore, it is possible to significantly reduce the load on the process of the fermented beverage control device. And, it is possible to immediately drive by reducing the time required in the processor of the fermented beverage control device.

The selfie CB 35 may perform fermented beverage manufacturing and fermented beverage storage by reflecting recipe information in firmware.

On the other hand, specific configurations of the cooling cycle including the evaporator unit are connected to the main PCB and controlled by the main PCB. The cooling cycle components such as the compressor 450 , the condenser fan 470 , and the three-way valve 471 are controlled by determining the total cooling load in the main PCB.

The lighting devices 472 and 473 may be provided to illuminate the inside of the extraction chamber and the common chamber, respectively. It can be turned on/off through the lighting device icon in home mode.

The pumps 352 and 385 are configured to pump defrost water or washing water and guide it to the drain tank. The pumping of defrost water pumping, cleaning and descaling of the dispenser, etc. can be controlled from the main PCB.

The sensor 383 for sensing the water level in the drain tank is controlled by the main PCB.

On the other hand, the cock valve 372 and the drain valve 387 are associated with the entire device, not a single cell. Therefore, it is controlled by the main PCB.

When the user operates the handle 130 , a take-out signal is generated, and the take-out signal is generated by the take-out switch 111 . Two ejection switches may be provided, and a liquid ejection switch and a foam ejection switch may be provided. Pulling the handle forward may activate the liquid dispensing switch, and sliding it backward may activate the foam dispensing switch.

The power supply device 480 may be connected to commercial power (eg, 220V, AC) to supply power by being connected to the main PCB 25 and the selfie PCB 35 .

The selfie CB 35 is provided for each of the keg chambers, and a total of 10 may be provided. Each SelfPCB may be connected to the main PCB 25 . Each SelfPCB transmits status information about each cell to the MainPCB. MainPCB transmits status information to the main display. The main display displays status information and transmits it to the server.

The SelfPCB 35 is connected to the pump 219, the flow meter 213, the level sensor 212, the pressure sensor 237, and the valves 215, 332, 238, and 302 constituting the flow path module 200. You can control their operation.

The switch may include a door switch 73 and a coupler switch 273 . The heater 96 and the start input unit 202 for inputting the start of cleaning may also be connected to the SelfPCB to receive control thereof.

The SelfPCB 35 independently controls the temperature inside the chamber. Accordingly, the temperature sensor 97 and the heater 96 are controlled by the SelfPCB.

When the cooling load is insufficient, the SelfPCB informs the MainPCB, and the MainPCB reflects the total cooling load and controls the operation of the cooling components.

According to this embodiment, the pad 150 in charge of external communication with the display, the main PCB 25 relaying the overall control and between the pad and the SelfPCB, and the SelfPCB 35 controlling the operation of each Keg chamber are 3 By dividing and disposing of processors, a very efficient control method can be configured. Of course, the pad 150 and the main PCB 25 may be implemented as one module.

13 is a block diagram of a fermented beverage system 1000 according to an embodiment of the present invention.

The fermented beverage manufacturing apparatus 1 may include a pad 150 as a main display, a main PCB 25, and a plurality of SelfPCBs 35 as described above. The pad 150 may be provided for wireless communication with a server, and may include a display. The pad 150 may be provided to communicate with the main PCB.

The main PCB may be provided to communicate with each SelfPCB. Accordingly, status information on the corresponding cell may be transmitted to the main PCB through each SelfPCB. The main PCB may transmit the transmitted state information to the pad 150 , and the pad 150 may transmit it to the server 600 .

The server 600 may determine whether or not the fermented beverage manufacturing apparatus is operating normally based on the transmitted state information and the like. And, it is possible to properly operate the fermented beverage manufacturing apparatus according to the situation.

Specifically, the basic control driving method is included in each Self-Cabinet. However, it does not have each composition order/detailed indicator. In an environment without internet, fermented beverages can be manufactured by downloading or inputting the initial recipe. However, in this case, only very limited use is possible, and it is not easy to flexibly apply it to various environments and various recipes.

According to this embodiment, a fermented beverage can be manufactured by a user mounting the fermented beverage manufacturing kit to the device. Accordingly, various error situations and differences in the original fermentation value may occur depending on how well the kit is installed or the temperature state of the initial kit or the storage state of the kit.

In order to judge and take action on all these conditions through the internal PCB, there is a problem that the individual unit price of the device rises due to the expensive CPU and configuration.

In order to solve this problem, the internal PCB only performs specific operations that have already been planned, and the control values (control variables) that can perform these operations can be operated by downloading the recipe from the server when the kit is installed. In addition, it is possible to input the contents of executing these specific operations in any order through the server.

The server 600 collects data while communicating with each fermented beverage manufacturing device in real time. For example, if the temperature does not rise for a certain period of time during yeast pitching (yeast input), additional heating is performed. After that, if there is still no change in temperature, an error is displayed to the user, and a service technician visits or informs the customer how to replace or check the heater so that they can respond. For users and service technicians, this can be done through an external terminal that is connected to the server in communication.

In addition, it is possible to determine the specific abnormality of the fermented beverage manufacturing apparatus through the server.

East pitching has a set time and number of times. At this time, if the flow rate movement of the internal flow sensor is too small or the initial fermentation rate is too slow, the internal yeast pitching may not be completely done. Thus, additional east pitching can be done either automatically through the server or with the permission of the server administrator.

In the primary fermentation, infusing and secondary fermentation, the judgment of the fermentation rate is not simply information, but the temperature and humidity data according to the initial temperature/location, the type of kit, the recipe, etc. to determine the optimal fermentation rate and current situation Accordingly, it is possible to adjust fermentation time addition/reduction, fermentation temperature rise/fall, and aging pressure/time/temperature. That is, through the server, it is possible to transmit the corrected control variable with respect to the basic control variable to the fermented beverage manufacturing apparatus. The fermented beverage manufacturing device performs control of the device based on the transmitted control variable.

In addition, it is possible to determine the presence of normal yeast by judging the fermentation curve/final reached value until the final alcohol value is reached through the server.

In addition, through the server, it is possible to calculate the information of the devices sold or scheduled to be sold and the expected value of consumption of fermented beverages accordingly. The server uses the calculated expected consumption value to optimize production in the factory and adjust it in conjunction with the factory's inventory management and release.

In addition, in the after-sales service, you can view the server data and receive an error report to find out what kind of problem has occurred, so you can solve the problem without asking the customer about the problem. In addition, it is possible to respond actively by giving an alarm in advance of the replacement cycle of parts based on the data of the server.

Through the server, when the door opening time reaches a target value within a predetermined time above a specific temperature and humidity, the cooler can be defrosted. Such a defrost may be a forced defrost.

Based on the accumulated and recorded fermented beverage usage data by hour/day/date, the server calculates the expected value for the consumption period of the fermented beverage based on the remaining amount of fermented beverage/amount in production, and determines the optimal fermented beverage manufacturing date and We can advise you on ordering to secure stock.

When an unidentified abnormality is collected as data, the server can confirm it to the service manager and determine the reason and solution of the abnormality. When a problem occurs for each device, the history is recorded on the server and can be linked with the menu of the after-sales team. Therefore, automatic action is possible, and the content that is confirmed that there is no problem during automatic action can be automatically processed. And although automatic actions are possible, the contents for which the integrity of the part has not been verified can be processed under the permission of the server administrator. Of course, it is desirable to process unverified contents under the permission of the server administrator. Because these errors are recorded in the menu of the after-sales team, customers can visit them before they know it and deal with them quickly.

The server may repeat the method of optimizing the beer recipe/fermentation algorithm/ extraction amount calculation algorithm again based on the data collected in this way.

In addition, since the server manages all history data, even when an unexpected device initialization occurs, it is restored based on this information and can determine whether the restoration has been performed normally.

On the other hand, it is possible to effectively perform cooling control for storage as well as production of fermented beverages through the server. That is, it may be possible to actively and flexibly respond to unexpected changes or special situations while performing the basic cooling mode.

SelfPCB can measure whether the cell is being cooled and the cell temperature. The main PCB may calculate the average temperature of the cells being cooled. Of course, it can also be calculated through the server.

During initial cooling, the entire cell requiring cooling will be 6 degrees Celsius or higher, so cooling for 4 hours and a 30-minute defrost cycle may be performed. Such cooling and defrosting may be performed in multiple cycles. At this time, it can be said that 6 degrees Celsius is the initial cooling temperature condition.

The same control can also be performed if the average temperature of the cooling cells is less than 4 degrees Celsius. At this time, 4 degrees Celsius can be said to be the final cooling temperature condition. It can be called cooling control in a state in which sufficient cooling is performed.

When the average temperature of the cooling cells is between 4 and 5 degrees Celsius, the defrosting may be performed after cooling twice. That is, after 8 hours of cooling, the defrosting may be performed for 30 minutes.

When cooling is performed in a plurality of cells, efficient operation of the cooling and defrosting cycle is important. The most difficult part is the cooling cycle and the defrosting cycle of the evaporator. This is because approximately 10 doors open non-periodically and have different overall cooling levels.

When cooling, if the average temperature of the cooling cells is 6°C or higher, the cooling is not very good or since the cooling is in the initial stage, it can be said that the cooling cycle for 4 hours is not unreasonable.

If the average temperature is less than 4 degrees Celsius, it can be said that there is no problem with the cooling cycle for 4 hours because it is already sufficiently cooled.

If, in 4 cycles of cooling and defrosting, more than 6 degrees Celsius continues, it is desirable to determine that the defrost has not been performed during cooling and to enter the forced defrost process.

For example, the forced defrost may be performed through 4 minutes of hot gas and 1 hour and 30 minutes pause, 30 minutes after starting the compressor, and 4 minutes of hot gas and 1 hour and 30 minutes pause. That is, forced defrost can be said to drive the cooling cycle in reverse. That is, it can be said that the evaporator for supplying cold air is driven to have the same function as the radiator or the outdoor unit.

Ambient temperature and humidity can vary according to spring/summer/autumn/winter and regions, and the performance of the cooling cycle and ice growth and removal are also affected by how many doors are opened or closed by consumers.

Therefore, it is possible to subdivide the temperature/humidity conditions during cooling (spring/autumn), summer and winter conditions, and set the time for each region, so that cooling and defrosting time suitable for each condition can be taken separately.

For example, in summer it is a 4-hour cycle and 30-minute defrost, but in winter the ice freezes less, so it can be operated with a 6-hour cycle and 30-minute defrost.

Alternatively, when the total door opening time in a day exceeds 30 minutes, a forced defrost can be performed through early morning hours when beer is not sold.

Forced defrost basically detects abnormal behavior (excessive door opening, cycle initialization due to power failure, etc.) in the server and compares it to the normal cooling curve in the server (data in the existing similar temperature/humidity environment). The cycle can be normalized by defrosting using non-business hours).

When all the cells being cooled have reached the lower cooling limit, the cooling cycle may stop working.

By checking the cooling of each cell, the cooling load can be predicted and the cooling cycle can be operated in advance. When the number of cells being cooled is less than a certain number, such as three cells, the cooling cycle operation time may be reduced.

That is, the operation mode for basic cooling can be converted to the compensation operation mode through the server. Thereby, effective and accurate cooling can be performed. And, it can respond flexibly to emergency situations or special situations. In particular, since the determination for such a response can be performed through the server rather than the device itself, it is possible to reduce the manufacturing cost of the device.

1: Fermented beverage manufacturing device 2: Case
3: Door 4: Decoration panel
5: machine room housing 6: lower cell frame
7: bottom frame 8: casters
100: dispenser assembly 150: main display
200: Euro module 202: (cleaning) start input unit
210: crude oil 230: gas oil
250: tank coupler (intermediate coupler) 260: intermediate tank
261: intermediate tank container 262: tank cap (connector)
300: carbon dioxide oil 330: fermented main milk
350: washing water passage 360: header assembly
370: coke oil 380: drain oil
600 : server

Claims (20)

a plurality of keg cells provided with kegs;
a cold air supply unit including a compressor, a condenser, and an evaporator module provided to communicate with each of the plurality of keg cells;
a fan provided in each of the plurality of keg cells to supply cool air from the evaporator module to the inside of the keg cells;
a main PCB for controlling the operation of the cold air supply unit based on a basic operation mode; and
and a SelfPCB that communicates with the mainPCB and controls the operation of the fan,
The main PCB is provided to communicate with an external server and controls the operation of the cold air supply unit based on a corrected operation mode changed through the external server. According to claim 1,
In the basic operation mode, the fermented beverage manufacturing apparatus, characterized in that the cold air supply unit operates based on the control variable stored as a default value in the main PC according to a plurality of reference temperature conditions. 3. The method of claim 2,
The plurality of reference temperature conditions, fermented beverage manufacturing apparatus, characterized in that it includes an initial cooling temperature condition, a middle cooling temperature condition, and a final cooling temperature condition. 4. The method of claim 3,
The plurality of reference temperature conditions, fermented beverage manufacturing apparatus, characterized in that the condition is determined through the average temperature of the cooling keg cells of the plurality of keg cells. 4. The method of claim 3,
According to the reference temperature condition, the control variable is a fermented beverage manufacturing apparatus, characterized in that it includes a cooling cycle driving time and a driving time of a defrosting cycle performed after the cooling cycle driving. 4. The method of claim 3,
When the reference temperature condition is the initial temperature condition, the main PCB repeatedly controls the basic cooling cycle driving and the basic defrosting cycle driving,
When the reference temperature condition is a medium-term cooling condition, the main PCB is a fermented beverage manufacturing apparatus, characterized in that it repeatedly controls the driving of the strong cooling cycle and the driving of the basic defrost cycle, which has a longer cooling time than the basic cooling cycle. According to claim 1,
A fermented beverage manufacturing apparatus, characterized in that each of the plurality of keg cells is provided with a temperature sensor for sensing the temperature inside the keg cells, the plurality of keg cells are sealed by each door. 8. The method of claim 7,
The SelfPCB is a fermented beverage manufacturing apparatus, characterized in that it is provided to transmit information on whether cooling is performed in the corresponding keg cell and the temperature detected by the temperature sensor to the mainPCB. 8. The method of claim 7,
The SelfPCB is provided to transmit door opening/closing information of the corresponding Kegcell to the main PCB, and the mainPCB is provided to transmit the door opening/closing information to the external server. According to claim 1,
The correction operation mode is a fermented beverage manufacturing apparatus, characterized in that it varies according to any one of the season, region, or the opening frequency or accumulated time of the keg cell door. 11. The method of claim 10,
The corrected operation mode, in a cold season, fermented beverage manufacturing apparatus, characterized in that to increase the cooling cycle driving time than the basic operation mode. 11. The method of claim 10,
The corrected operation mode, fermented beverage manufacturing apparatus, characterized in that it comprises a forced defrost mode to stop the basic operation mode and to carry out a forced defrost. 13. The method of claim 12,
The forced defrosting is a fermented beverage manufacturing apparatus, characterized in that it is performed when the cumulative time of opening the keg cell door is more than a set time. 14. The method of claim 13,
The forced defrost is a fermented beverage manufacturing apparatus, characterized in that performed at a specific time. 13. The method of claim 12,
The forced defrosting is a fermented beverage manufacturing apparatus, characterized in that whether or not the forced defrosting is performed and the execution time is determined by the server and is performed through the main PCB. Driving the cold air supply unit in the basic operation mode in the fermented beverage manufacturing apparatus based on the cooling load for the plurality of keg cells;
transmitting status information to an external server through the main PCB of the fermented beverage manufacturing apparatus;
determining whether to perform a corrected operation mode based on the status information in the external server; and
The control method of a fermented beverage system comprising the step of driving the cold air supply unit in a corrected operation mode on the basis of the corrected operation mode transmitted from the external server in the main PCB. 17. The method of claim 16,
In the basic operation mode, the control method of the fermented beverage system, characterized in that the cold air supply unit operates based on the control variable stored as a default value in the main PC according to a plurality of reference temperature conditions. 18. The method of claim 17,
The plurality of reference temperature conditions, the control method of the fermented beverage system, characterized in that it includes the initial cooling temperature condition, the intermediate cooling temperature condition and the end cooling temperature condition. 19. The method of claim 18,
The plurality of reference temperature conditions, the control method of the fermented beverage system, characterized in that the condition is determined through the average temperature of the cooling keg cells of the plurality of keg cells. 17. The method of claim 16,
The correction operation mode, the control method of the fermented beverage system, characterized in that it comprises a forced defrost mode to stop the basic operation mode and to carry out a forced defrost.

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