Classifications

• • B—PERFORMING OPERATIONS; TRANSPORTING
  • B67—OPENING, CLOSING OR CLEANING BOTTLES, JARS OR SIMILAR CONTAINERS; LIQUID HANDLING
  • B67D—DISPENSING, DELIVERING OR TRANSFERRING LIQUIDS, NOT OTHERWISE PROVIDED FOR
  • B67D1/00—Apparatus or devices for dispensing beverages on draught
  • B67D1/08—Details
  • B67D1/0857—Cooling arrangements
  • B67D1/0858—Cooling arrangements using compression systems
  • B67D1/0861—Cooling arrangements using compression systems the evaporator acting through an intermediate heat transfer means
  • B67D1/0864—Cooling arrangements using compression systems the evaporator acting through an intermediate heat transfer means in the form of a cooling bath
• • B—PERFORMING OPERATIONS; TRANSPORTING
  • B67—OPENING, CLOSING OR CLEANING BOTTLES, JARS OR SIMILAR CONTAINERS; LIQUID HANDLING
  • B67D—DISPENSING, DELIVERING OR TRANSFERRING LIQUIDS, NOT OTHERWISE PROVIDED FOR
  • B67D1/00—Apparatus or devices for dispensing beverages on draught
  • B67D1/08—Details
  • B67D1/0878—Safety, warning or controlling devices
  • B67D1/0882—Devices for controlling the dispensing conditions
  • B67D1/0884—Means for controlling the parameters of the state of the liquid to be dispensed, e.g. temperature, pressure
• • B—PERFORMING OPERATIONS; TRANSPORTING
  • B67—OPENING, CLOSING OR CLEANING BOTTLES, JARS OR SIMILAR CONTAINERS; LIQUID HANDLING
  • B67D—DISPENSING, DELIVERING OR TRANSFERRING LIQUIDS, NOT OTHERWISE PROVIDED FOR
  • B67D1/00—Apparatus or devices for dispensing beverages on draught
  • B67D1/08—Details
  • B67D1/0888—Means comprising electronic circuitry (e.g. control panels, switching or controlling means)
• • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
  • F25—REFRIGERATION OR COOLING; COMBINED HEATING AND REFRIGERATION SYSTEMS; HEAT PUMP SYSTEMS; MANUFACTURE OR STORAGE OF ICE; LIQUEFACTION SOLIDIFICATION OF GASES
  • F25D—REFRIGERATORS; COLD ROOMS; ICE-BOXES; COOLING OR FREEZING APPARATUS NOT OTHERWISE PROVIDED FOR
  • F25D31/00—Other cooling or freezing apparatus
  • F25D31/002—Liquid coolers, e.g. beverage cooler
  • F25D31/003—Liquid coolers, e.g. beverage cooler with immersed cooling element

Definitions

• the invention relates to a beverage dispensing device for a beverage with a heat exchanger, which is in operative connection with a heat transfer medium, in particular water, and has a control unit.
• the invention relates to a method for controlling a beverage dispensing device for a beverage with a heat exchanger, which is in operative connection with a heat transfer medium, in particular water, and has a control unit.
• the beverage dispensing device has a cooling coil, a circulation device and a cooling water tank.
• a sensor measures the ice thickness of a layer of ice that absorbs the heat of the drink.
• the cooling performance of the beverage dispensing device is driven up or down.
• the cooling capacity will be adjusted depending on the previous beverage tax, since it is assumed that the previous beverage tax will be similar to that of the near future.
• Adjusting the cooling capacity as a function of the ice thickness has the following advantage over a device which constantly supplies the same cooling capacity. This reduces the problem that the beverage leaves the dispenser too hot or too hot. In addition, it prevents the cooling water tank completely iced up, which could lead to damage to the tank. Above all, you also save energy.
• the object of the invention is to reduce energy consumption in a beverage dispensing device.
• Heat carrier at least one unit controls and regulates the desired heat capacity.
• the beverage flow is an ideal indicator for the beverage delivery, because it measures directly and immediately. In practice, however, the skilled person will be particularly interested in the consumption of the beverage dispenser. Consumption represents the accumulated flow over a certain period of time. For example, the consumption can be the number of glasses tapped per hour.
• the control unit can control the unit taking into account the beverage flow rate and the heat capacity. By controlling the heat capacity of the heat carrier, the following effect is achieved: the heat / cold reservoir, which is the
• Heat transfer fluid is available for heat exchange changes. You can use as a heat carrier, for example, water.
• the heat absorption capacity of water already changes by cooling part of the water to ice.
• the ice content of the water acts in the beverage dispenser as a cold / heat reservoir: If you cool the drink by heat exchange with the partially frozen water, so is a Melt part of the ice. With a high flow / consumption you need a lot of stock ice, but little with a low one.
• a desired heat capacity for example by adjusting the thickness of the ice, one has a sufficient cold / heat reservoir and at the same time can minimize energy consumption ,
• At least one unit is designed as a display, in particular as a lamp.
• a display may indicate to an operator the current status of the beverage delivery.
• an electric light indicator or a lamp can be used.
• this display can also be switched on and off continuously, i. be dimmed.
• all components of the beverage dispensing device are conceivable, in particular also a compressor. But there are also external aggregates conceivable.
• At least one unit is designed as a circulation device.
• the circulating device which is arranged inside the container of the beverage dispensing device, serves to circulate the heat carrier and thus ensures a uniform temperature distribution within the beverage dispensing device. It can the Circulating also serve to control the amount of heat that is withdrawn from the drink, and thus to influence the output temperature of the drink.
• another heat exchanger is in operative connection with the heat transfer medium.
• the heat carrier itself can be cooled.
• supply and discharge lines can be provided, which carry away the heat of the heat carrier.
• a solids content of the heat carrier in particular ice, is arranged on a further heat exchanger.
• the further heat exchanger removes the heat of the heat carrier, then forms
• Solid content first on a surface of the heat carrier In the case of water, therefore, an ice layer will form on the surface of the heat exchanger.
• This ice layer represents a cold reservoir, since it requires, for example, for the conversion of 0 ° cold ice into 0 ° cold water 333 kJ / kg.
• the heat absorption capacity of the water is increased.
• a heat receiving capacity sensor measures a thickness of a solid portion of the heat carrier, in particular an ice thickness.
• the heat-absorption capacity of water can be measured, for example, by that the ice content and the water content and their respective temperature are measured.
• a heat-absorbing capacity sensor is designed as at least one ultrasonic sensor, or as at least one conductivity sensor, or as at least one pressure sensor, or as at least one laser sensor or as at least one thermal sensor in the beverage dispensing device or as a combination of said sensors to measure the heat-absorbing capacity.
• a heat absorption measurement can be carried out with the aid of one of the above-mentioned sensors. But it is also conceivable, for example, that one attaches a whole field of heat sensors, so that part of the heat sensors of ice and a part of water is surrounded. Due to the ratio of heat sensors, which are in the ice or not in the ice, so on the heat capacity can be closed.
• the heat carrier is designed as a coolant.
• water or glycol / water offer themselves as a coolant.
• the above object is achieved by a method of the type mentioned in that at least one unit in response to a beverage flow and an actual heat capacity of the heat carrier is controlled and the target heat capacity is controlled.
• the control unit knowing the beverage flow and the heat capacity, can control the device so that energy consumption and cooling performance are optimal. For this, on the one hand, the warm-up capacity has to be adjusted. An adaptation of the heat absorption capacity can take place, for example, by cooling or heating the heat exchanger.
• an aggregate is regulated, which can be done for example via the control unit.
• the aggregate to be controlled can be, for example, a compressor, a display and / or a circulating device. But also not belonging to the beverage dispenser unit is conceivable. To regulate in particular the attitude of the achievement and the running time is to be paid.
• the aggregate is regulated so that at a low drink flow a low heat absorption capacity, in particular a low ice thickness, at a mean flow a medium heat absorption capacity, in particular a mean ice thickness, at a large flow a large heat absorption capacity, in particular a large ice thickness, he - is witnessed.
• the heat exchanger must maintain a different heat reservoir at the same inlet temperature of the beverage in order to be able to reliably cool the drink to the same temperature. In order to save energy, it is therefore useful to set the heat absorption capacity, in particular the ice thickness, just so great that a sufficient cooling effect is achieved.
• the heat absorption capability is controlled by changing a solid fraction, in particular an ice thickness fraction of the heat carrier, in particular water.
• the heat absorption capacity of the heat carrier can be increased, for example, by increases the solids content. So you have to muster extra energy, for example, to bring ice into a liquid state.
• the beverage flow or average beverage flow or weighted beverage flow over a period of time is determined to determine consumption, average consumption or weighted consumption.
• the consumption is the size in relation to the flow, which interests the professional in particular. If no large fluctuations in consumption are to be expected, the formation of a simple average offers itself, in order to make a statement for the future consumption.
• a weighting tends to weight the last consumption higher than the penultimate one, as the last consumption should be a good indicator of future consumption.
• Fig. 2 shows the beverage flow as a function of time.
• the heat transfer medium 4 may be a coolant, in particular water, air or a saline solution.
• a supply line 13 the beverage 2 is passed into a heat exchanger 3.
• the supply line 13 is connected to a reservoir, not shown here.
• the beverage 2 is guided via a discharge line 14 to a dispensing valve (not shown).
• the heat exchanger 3 is formed in a spiral shape. In this case, it surrounds a circulation device 6.
• the circulation device 6, which may have, for example, a stirrer, ensures a homogeneous temperature distribution in the container 12.
• Fig. 1 is indicated by two arrows, as the heat transfer medium 4 is moved by the circulating device 6.
• the heat transfer medium 4 is not only connected to the heat exchanger 3 in connection, but in addition to a further heat exchanger 8.
• the further heat exchanger 8 may be formed as a cooling device. In Fig. 1, the further heat exchanger is shown as a line spiral. On a contact surface of the further heat exchanger
• the solids content 9 should never be 100% of the heat carrier 4, since otherwise damage to one of the components of the beverage dispenser could occur.
• a heat capacity of the heat carrier 4 can be measured by a heat receiving ability sensor 10 become.
• the heat-absorbing capacity sensor 10 can be designed as at least one ultrasonic sensor, or as at least one conductivity sensor, or as at least one pressure sensor, or as at least one laser sensor or as at least one heat sensor. In this case, the heat-absorbing capacity sensor 10 can measure the solids content 9 of the heat carrier 4.
• thermal sensor not only a thermal sensor but also an entire array of thermal sensors can be provided.
• a part of this field can be surrounded by the solid state portion 9, while a part of the field is in a non-solid part of the heat carrier. Due to the relative proportion of heat sensors, which are arranged in the solid content 9, one can thus determine the solids content 9.
• a beverage flow sensor 11 is provided which is arranged in the inlet and outlet lines 13 and 14 in FIG.
• beverage flow sensor 11 a plurality of sensors is conceivable. For example, with a heat sensor or a rotary wheel, beverage flow can be measured.
• the size of the beverage flow and the heat capacity are then transmitted to a control unit 5.
• the control unit 5 then controls an aggregate 6 or 7.
• the aggregate 6 or 7 may be, for example, the circulation device 6 or a display 7.
• the display may be, for example, a lamp or a complex electronic display panel. But it is also possible lent that the performance of the further heat exchanger 8 is changed by a flow in the other heat exchanger 8 is adjusted. But it is also conceivable a variety of other devices that are operated by the control unit in dependence on the beverage flow and the heat capacity. External devices that are in operative connection with the dispenser are conceivable.
• the beverage 2 When the dispensing valve is opened, the beverage 2 is conveyed from the reservoir through the supply line 13, through the heat exchanger 3 and the discharge line 14 to the dispensing valve.
• the beverage 2 is brought in the heat exchanger 3 to the desired temperature.
• the heat exchanger 3 in turn is in the heat exchange in the heat transfer medium 4.
• the heat absorption capacity of the heat transfer 4 is also determined by the temperature and the state of aggregation.
• the desired heat absorption capacity is regulated by the control unit 5 controlling the further heat exchanger 8, and thus adjusting the temperature and the solids content 9 of the heat carrier 6.
• the control unit 5 uses the size of the beverage flow rate and the heat absorption capacity and then controls the further heat exchanger 8. In this way energy can be saved in the beverage dispenser.
• the control unit can also drive a variety of other devices to reduce their energy consumption.
• the beverage flow A is shown as a function of time t. In a region I to II, the flow A is low and the control unit 5 controls the heat absorption capacity so that only a small solid fraction 9 is formed. In a range II to III, the beverage flow is medium, so that a medium-sized solid content is formed. In a range III to IV, the flow and the solids content is finally maximum. In the area that is after time IV, finally, the flow is again medium-sized and thus also the solids content. By adjusting the heat capacity, the power consumption can be reduced.

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• Engineering & Computer Science (AREA)
• Physics & Mathematics (AREA)
• Thermal Sciences (AREA)
• Chemical & Material Sciences (AREA)
• Combustion & Propulsion (AREA)
• Mechanical Engineering (AREA)
• General Engineering & Computer Science (AREA)
• Devices That Are Associated With Refrigeration Equipment (AREA)
• Filling Of Jars Or Cans And Processes For Cleaning And Sealing Jars (AREA)
• Apparatus For Making Beverages (AREA)

Priority Applications (3)

Applications Claiming Priority (2)

Publications (1)

Family

ID=42126439

Family Applications (1)

Country Status (5)

Cited By (2)

Citations (3)

Family Cites Families (2)

• 2009
  • 2009-02-05 DE DE200910007654 patent/DE102009007654B4/de not_active Expired - Fee Related
• 2010
  • 2010-02-04 WO PCT/EP2010/000681 patent/WO2010089108A1/de active Application Filing
  • 2010-02-04 EA EA201101170A patent/EA201101170A1/ru unknown
  • 2010-02-04 UA UAA201110705A patent/UA101092C2/ru unknown
  • 2010-02-04 EP EP10710183.4A patent/EP2393749B1/de not_active Not-in-force

Patent Citations (3)

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