SU66012A1 - Filling and closing machine, for example, for champagne - Google Patents

Description

Already known are filling and sealing machines with a down-and-up rod that is periodically moving up and down, provided in the j-tin with periodically opening channels for releasing air from the empty bottles and for supplying pressurized fluid to it.

The proposed mask has the peculiarity that, in order to preserve the gas-in-liquid, the head is provided with a downward inclined channel for the pre-filling of the bottle with the purge of carbon gae and the radial channel for exhausting air.

The drawing shows a view of the machine in front, partially in section along the holoBke.

The machine is equipped with a movable table / for placing the bottle 5 supplied to the head 2. The latter has a conical vertical channel 5 for feeding the stopper. Traffic jams; the bottom of the water onto the path of the end of the moving reciprocating capping rod 4 — from the corresponding store through the canal, as usual, after filling the bottle with pampanekim.

The head 2 is provided with a downward sloping channel 6 through which the bottle is blown with carbon dioxide. Channel 6 is connected by a horizontal channel 7 of the head with a source of compressed carbon dioxide, for periodical release of which a valve of one or another design is installed in the bottle, mounted on a tube, supplying carbon dioxide to channel 7. For automatic control of this valve, use the corresponding cam of one of the rotating vali | mashina. A tube 8 is connected to the channel 7, leading to an automatically controlled supply valve 9 to the champagne bottle under. pressure. Slightly higher than the hole in the wall of the channel 3, which is outlet for the inclined channel 6, the head 2 is provided with a radial channel 10 for venting air from the bottle when it is flushed with carbon dioxide qqpes channel 6.

Channel 10 is soybean, a tube with a valve of a device that allows the bottle cavity to be communicated sequentially for some time with the atmosphere and darkened with another collection of carbon dioxide, for example, the upper part of the acratophore before the end of the bottle of carbon dioxide 5. A similar feature of the valve on the tube attached to the channel 10 saves excess carbon dioxide after purging the bottle.

Actually, it is concluded that before supplying champagne through valve 9, head channel 10 communicates with the atmosphere, and through a valve tube leading to channel b, carbon black is injected into the bottle, displacing air from the bottle 5. Before the carbon dioxide supply to the channel 6 is stopped, the channel 10 communicates with the acratophore, and through valve 9 to the bottle 8, champagne is fed through pipe 8, with valve of pipe 7 closed. The pouring of champagne into the bottle is accompanied by the displacement of carbon dioxide from it into the acratophore, after which the valve on the tube going into the acrathophore closes and the capping rod 4 pushes the cork into the neck of the bottle.

The use of the machine contributes to the preservation of gas in champagne and the like, liquid, which is of particular importance for “sparkling wines.

Subject invention

Claims (2)

1.Different - ukunorochena). a machine, for example, for shampanokogych provided at the head with channels for exhausting air and supplying pressurized fluid, characterized in that in order to preserve the gas in the liquid, the holoak is equipped with a downward sloping channel 6 for the carbon dioxide and the radial channel of the latter to be filled with carbon dioxide and a 10 d of air. 2. The form of the machine according to claim 1, characterized in that in order to save carbon dioxide consumed to blow the bottles, the tube for extracting air from the head is equipped with a valve periodically connected with the upper part of the acratophore before the end of the blow.