WO2022005156A1 - Appareil de production de boisson alcoolisée fermentée - Google Patents

Appareil de production de boisson alcoolisée fermentée Download PDF

Info

Publication number
WO2022005156A1
WO2022005156A1 PCT/KR2021/008155 KR2021008155W WO2022005156A1 WO 2022005156 A1 WO2022005156 A1 WO 2022005156A1 KR 2021008155 W KR2021008155 W KR 2021008155W WO 2022005156 A1 WO2022005156 A1 WO 2022005156A1
Authority
WO
WIPO (PCT)
Prior art keywords
fermented liquor
keg
fermented
flow path
manufacturing apparatus
Prior art date
Application number
PCT/KR2021/008155
Other languages
English (en)
Korean (ko)
Inventor
강태일
이원석
정창훈
강병규
이승철
김윤상
Original Assignee
주식회사 인더케그
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 주식회사 인더케그 filed Critical 주식회사 인더케그
Publication of WO2022005156A1 publication Critical patent/WO2022005156A1/fr

Links

Images

Classifications

    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C13/00—Brewing devices, not covered by a single group of C12C1/00 - C12C12/04
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J31/00—Apparatus for making beverages
    • A47J31/44—Parts or details or accessories of beverage-making apparatus
    • A47J31/46—Dispensing spouts, pumps, drain valves or like liquid transporting devices
    • 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
    • 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
    • B67D1/0042—Details of specific parts of the dispensers
    • B67D1/0081—Dispensing valves
    • 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
    • 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
    • B67D1/0801—Details of beverage containers, e.g. casks, kegs
    • 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)
    • 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
    • B67D1/12—Flow or pressure control devices or systems, e.g. valves, gas pressure control, level control in storage containers
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C11/00—Fermentation processes for beer
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C11/00—Fermentation processes for beer
    • C12C11/003—Fermentation of beerwort
    • C12C11/006—Fermentation tanks therefor
    • G—PHYSICS
    • G06—COMPUTING; CALCULATING OR COUNTING
    • G06F—ELECTRIC DIGITAL DATA PROCESSING
    • G06F16/00—Information retrieval; Database structures therefor; File system structures therefor
    • G06F16/90—Details of database functions independent of the retrieved data types
    • G06F16/95—Retrieval from the web
    • G06F16/955—Retrieval from the web using information identifiers, e.g. uniform resource locators [URL]
    • G—PHYSICS
    • G06—COMPUTING; CALCULATING OR COUNTING
    • G06Q—INFORMATION AND COMMUNICATION TECHNOLOGY [ICT] SPECIALLY ADAPTED FOR ADMINISTRATIVE, COMMERCIAL, FINANCIAL, MANAGERIAL OR SUPERVISORY PURPOSES; SYSTEMS OR METHODS SPECIALLY ADAPTED FOR ADMINISTRATIVE, COMMERCIAL, FINANCIAL, MANAGERIAL OR SUPERVISORY PURPOSES, NOT OTHERWISE PROVIDED FOR
    • G06Q50/00—Information and communication technology [ICT] specially adapted for implementation of business processes of specific business sectors, e.g. utilities or tourism
    • G06Q50/10—Services
    • G—PHYSICS
    • G06—COMPUTING; CALCULATING OR COUNTING
    • G06Q—INFORMATION AND COMMUNICATION TECHNOLOGY [ICT] SPECIALLY ADAPTED FOR ADMINISTRATIVE, COMMERCIAL, FINANCIAL, MANAGERIAL OR SUPERVISORY PURPOSES; SYSTEMS OR METHODS SPECIALLY ADAPTED FOR ADMINISTRATIVE, COMMERCIAL, FINANCIAL, MANAGERIAL OR SUPERVISORY PURPOSES, NOT OTHERWISE PROVIDED FOR
    • G06Q50/00—Information and communication technology [ICT] specially adapted for implementation of business processes of specific business sectors, e.g. utilities or tourism
    • G06Q50/10—Services
    • G06Q50/12—Hotels or restaurants
    • 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
    • B67D2001/0093—Valves
    • 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
    • B67D1/0801—Details of beverage containers, e.g. casks, kegs
    • B67D2001/0822—Pressurised rigid containers, e.g. kegs, figals

Definitions

  • the present invention relates to a fermented liquor manufacturing apparatus and a method for controlling the same, and more particularly, to a fermented liquor manufacturing apparatus capable of manufacturing and consuming homemade fermented wine even without professional knowledge or brewing equipment, and a method for controlling the same.
  • 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.
  • 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.
  • 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.
  • Korean Patent Application No. 10-2017-0119868 discloses a beer manufacturing apparatus capable of manufacturing an appropriate amount of craft beer and producing various types of craft beer. has been initiated
  • the prior patent does not consider the viewpoint of the dispenser, such as how the manufactured beer is taken out, only considering the manufacturing viewpoint of craft beer. Therefore, the prior patent does not consider the flow path through which beer is taken out and the viewpoint of cleaning or sterilizing the flow path.
  • the prior patent discloses a flow path through which gas and wort move during the beer manufacturing process.
  • the movement of wort is generated by driving the pump.
  • the characteristics of the pump are not considered optimally. Therefore, the durability of the pump is reduced or the probability of malfunctioning is relatively high.
  • a delay may occur during operation of the pump, and thus accurate flow control may not be easy.
  • the prior patent discloses a feature of discharging the gas generated during the beer manufacturing process by branching it from the gas line. In this case, residues or bubbles may be discharged together with the gas, and thus a problem of contamination around the discharge unit may occur.
  • the prior patent does not disclose the details of the case structure of the beer manufacturing apparatus. Specifically, it does not disclose any structural connection relationship between the plurality of chambers to form a case.
  • the prior patent does not disclose a specific user interface for performing a series of processes such as initial setting of the beer production apparatus, beer production, cleaning, storage, and consumption. In addition, it does not disclose whether these series of processes are implemented through a specific control flow.
  • beer is a fermented liquor
  • alcohol such as wine or makgeolli is also a fermented liquor.
  • the basic raw materials are barley, grapes, and rice
  • the manufacturing methods of beer, wine, and makgeori may be similar.
  • Wine and makgeolli, like beer, are not uniformly manufactured, but need to be manufactured in many different ways according to the tastes and preferences of consumers or manufacturers.
  • An object of the present invention is to basically solve the problems of the prior art.
  • An object of the present invention is to provide a fermented liquor manufacturing apparatus and a manufacturing method capable of effectively cleaning a flow path module through which an undiluted solution and gas are moved during the manufacturing process of the fermented liquor.
  • a plurality of fermented liquors are taken out through a single cock to secure the convenience of taking out, and to simplify the extraction structure to provide a fermented liquor manufacturing apparatus and manufacturing method that can relatively increase the fermented liquor manufacturing capacity.
  • the present invention is an object to provide a fermented liquor manufacturing apparatus and manufacturing method that can be easily purchased and used like home appliances at home or a business.
  • An object of the present invention is to provide a fermented liquor manufacturing apparatus and a control method that can monitor the fermented liquor manufacturing apparatus through a server and also monitor the fermented liquor manufacturing apparatus through a terminal.
  • An object of the present invention is to provide a fermented liquor manufacturing apparatus and a control method capable of easily performing independent control of a keg chamber and control of the entire fermented liquor manufacturing apparatus.
  • it is intended to provide an intuitive and easy-to-use fermented liquor manufacturing apparatus and control method through a hierarchical connection of a user interface and a control configuration.
  • a user interface is provided, and a wireless communication module is provided.
  • main display an evaporator assembly provided for cooling the inside of the keg chamber; a flow path module provided for the production of fermented liquor independently for each keg chamber, and through which the fermented liquor stock solution and gas flow; a cell PCB corresponding to each of the flow path modules to control the flow path module;
  • a fermented liquor manufacturing apparatus that controls the evaporator assembly and includes a main PCB that communicates with the main display and the cell PCB, respectively.
  • a plurality of fermentation main flow paths and one coke flow path may be connected through a header assembly.
  • the main PCB opens the fermentation liquor valve of the fermentation liquor passage and a cock valve of the coke passage in response to the extraction signal to control the fermented liquor to be discharged into the coke.
  • the main display receives recipe information for the corresponding kek chamber and transmits it to the main PCB, and the cell PCB controls the flow path module based on the recipe information received from the main PCB to manufacture fermented liquor.
  • the recipe information includes a method for storing the prepared fermented wine, and the cell PCB is based on the recipe information and a detection value of a temperature sensor provided inside the kek chamber, a fan for supplying cold air into the kek chamber It is desirable to control
  • the cell PCB transmits the state information of the corresponding keg chamber to the main display through the main PCB.
  • the main PCB controls driving of the evaporator assembly based on the state information.
  • the main display is provided to display status information for each of the plurality of cag chambers.
  • the state information of the plurality of keg chambers is preferably displayed so as to be able to be individually and exclusively activated for each keg chamber so as to be distinguishable from each other.
  • the main display transmits the state information of the plurality of keg chambers to the server through the wireless communication module.
  • the fermented liquor manufacturing apparatus transmits a device ID and a user ID and password matching the device ID to the server so that the external terminal accessing the server and the fermented liquor manufacturing apparatus are synchronized.
  • the fermented liquor manufacturing apparatus is provided so as to transmit the installed store information to the server, and to input a plurality of store information and a plurality of device IDs, respectively, of the user ID.
  • the main display preferably displays a QR code for inputting information through a terminal equipped with a camera.
  • the information that can be input by the QR code preferably includes at least one of a device ID of the fermented liquor manufacturing apparatus, information on fermented liquor to be manufactured, and information about infusing to be input.
  • the QR code preferably includes web page information for accessing from the terminal.
  • the main display performs an initial setting mode including server connection and cleaning guidance when the fermented liquor manufacturing apparatus is initially installed, and a home mode for collectively displaying the states of a plurality of keg chambers when the initial setting mode ends. do.
  • each of the keg chambers is provided with a start input unit for starting cleaning of the corresponding flow path module.
  • the main display preferably includes a cell mode for displaying status information of the keg chamber selected in the home mode.
  • a fermented liquor manufacturing apparatus and manufacturing method capable of effectively cleaning a flow path module through which a stock solution and a gas are moved during the manufacturing process of the fermented liquor.
  • a plurality of fermented liquors can be taken out through a single cock to ensure the convenience of taking out and to simplify the take-out structure to provide a fermented liquor manufacturing apparatus and manufacturing method that can relatively increase the fermented liquor production capacity have.
  • a fermented liquor manufacturing apparatus and manufacturing method capable of effectively and easily cleaning not only the flow path module but also the entire path from which the fermented liquor is moved and taken out.
  • a fermented liquor manufacturing apparatus and manufacturing method that can be easily purchased and used like home appliances at home or a business.
  • a fermented liquor manufacturing apparatus and manufacturing method capable of simultaneously producing different fermented liquors and taking out each of the manufactured fermented liquors.
  • a fermented liquor manufacturing apparatus and a control method capable of monitoring the fermented liquor manufacturing apparatus through a server and also monitoring the fermented liquor manufacturing apparatus through a terminal.
  • a fermented liquor manufacturing apparatus and control method capable of easily performing independent control of the keg chamber and control of the entire fermented liquor manufacturing apparatus.
  • FIG. 1 shows a fermented liquor manufacturing apparatus according to an embodiment of the present invention
  • Figure 2 shows the assembly process of the fermented liquor manufacturing apparatus of Figure 1, showing the fermented liquor manufacturing apparatus before some cell cases are combined,
  • FIG. 3 shows a cell case forming a keg, a flow path module and a keg support provided inside the cell case are disassembled;
  • FIG. 4 is an enlarged view of the lower cell frame, hinge, cell case, door, decoration panel and duct are arranged and combined;
  • FIG. 5 is an enlarged view of a state in which the tegoration panel, the cell case, and the lower cell frame are coupled through the hinge;
  • FIG. 6 schematically shows a horizontal cross-section of the fermented liquor manufacturing apparatus based on the inner cell case and the evaporator assembly
  • FIG. 11 shows a flow path configuration for taking out a plurality of fermented liquors through a single dispenser assembly
  • FIG. 13 schematically shows a first cleaning process for cleaning flow paths including a flow path module
  • 26 shows the appearance of the main display in a state in which the corresponding keg chamber is empty in the cell mode
  • Figure 32 shows the appearance of the main display in the state of storing the fermented wine in the corresponding keg chamber in the cell mode
  • Figure 41 shows the control configuration of the fermented liquor manufacturing apparatus according to an embodiment of the present invention.
  • the fermented liquor described in the present specification is prepared by fermenting a stock solution such as wort, such as beer or makgeolli.
  • a stock solution such as wort, such as beer or makgeolli.
  • beer is assumed as an example of fermented liquor for convenience. Terms based on beer may be described, but this embodiment is not limited to beer, which is an example of fermented liquor.
  • the fermented liquor manufacturing apparatus 1 may include a case 2 and a plurality of doors 10 forming an outer shape.
  • the case 2 may include a machine room housing 5 .
  • the machine room housing 5 may be located above the fermented liquor manufacturing apparatus 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 liquor 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 liquor manufacturing apparatus. A cell is formed through a cell case. Details on this will be described later.
  • a container for accommodating the stock solution of the fermented wine may be referred to as a keg.
  • the stock solution of the fermented wine becomes fermented wine through a manufacturing process, and the fermented wine 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 .
  • Fermented liquor may be manufactured and stored from the stock solution through the keg provided in the keg chamber 10 .
  • a plurality of keg chambers 10 may be provided.
  • a keg is provided for each keg chamber, so that different types of fermented liquor can be manufactured.
  • the production of fermented wine through the keg chamber 10 may be made independently of each other. Therefore, different fermented liquors can be prepared at the same time.
  • each keg chamber includes a flow path module.
  • the chamber for taking out the finished fermented liquor to the outside may be referred to as the ejection chamber 20 or the dispenser chamber.
  • a dispenser assembly 100 for taking out the fermented wine is provided inside the extraction chamber 20 .
  • the fermented liquor prepared in the plurality of keg chambers 10 may be taken out through a 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 selected fermented wine among a plurality of fermented wines 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 wine after production of the fermented wine. 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.
  • 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 part of the fermented liquor manufacturing apparatus (1).
  • the fermented liquor manufacturing apparatus 1 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 can be provided along the circumference of the fermented liquor 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.
  • 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 .
  • 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 liquor production capacity is inevitably reduced.
  • the keg chamber 10 is a space for producing fermented liquor, 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 prepared fermented liquor. Therefore, it is the chamber that the user accesses the most. And, in order to take out the fermented liquor, the user must hold a container such as a wine glass and put 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 wine from the installed keg.
  • 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 .
  • 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.
  • 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 wine very easily.
  • the machine room in the lower part of the chambers.
  • the height of the dispenser assembly 100 since the height of the dispenser assembly 100 has to be relatively high, it may not be easy to take it out.
  • 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.
  • the machine room chamber can be formed similarly to the common chamber.
  • the number of keke chambers is inevitably reduced, thereby reducing the production capacity of the fermented liquor.
  • the fermented liquor manufacturing apparatus 1 may be rotatably provided with respect to the ground. That is, even if the user's access space is secured only in front of the fermented liquor manufacturing apparatus 1, it may be sufficient. This is because, when the user approaches the specific keg chamber, the fermented liquor manufacturing apparatus 1 is rotated so that the specific keg chamber is 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.
  • the fermented liquor 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 .
  • the lower cell frame 6 and the bottom frame 7 are provided to be vertically spaced apart due to the bearing.
  • the lower cell frame 6 can rotate while the bottom frame 7 is fixed.
  • This rotation means that the fermented liquor production 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 fermenter brewing device.
  • 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.
  • the decoration panel 4 can provide a beautiful design by forming a portion exposed to the outside from the edge portion of the fermented liquor manufacturing apparatus (1).
  • the fermented liquor manufacturing apparatus 1 of this embodiment can support the vertical load and the lateral external force by itself due to the meshing 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 assembly.
  • 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.
  • the decoration panel 4 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.
  • 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.
  • the case 2 may include a lower cell frame 6 and an upper cell frame 9 . Since the cross section of the fermented liquor 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.
  • 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.
  • 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.
  • 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.
  • FIG. 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.
  • 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.
  • 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.
  • 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 .
  • 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 liquor manufacturing apparatus 1 includes a plurality of cell cases 60 . That is, a plurality of cell cases may be stacked vertically and engaged in a circumferential direction to support a vertical load and a horizontal load. Accordingly, a configuration such as a cabinet for accommodating a plurality of cell cases is not required.
  • FIG. 2 shows an example in which a total of six cell cases 60 are mounted on the lower portion (first floor) of the fermented liquor 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.
  • 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.
  • the machine room housing By combining the machine room housing to surround the upper cell frame, a machine room may be formed on the upper portion of the fermented liquor manufacturing apparatus 1 on the inside.
  • 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.
  • the fermented liquor manufacturing apparatus 1 has a lower cell frame 6, a plurality of cell cases 60 interlocking with each other, and the upper cell frame 9 through the basic external appearance of the fermented liquor manufacturing apparatus 1 It becomes possible to form the case (2) forming the. Therefore, it is possible to manufacture the fermented liquor manufacturing apparatus 1 which is very simple and easy to manufacture.
  • 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.
  • the hinge shaft 11a has a radius than the decoration panel 4 in consideration of the rotation radius of the door 30 It should be located outside the direction.
  • the door hinge 11 may include a hinge bracket 11b and a hinge shaft 11a extending outwardly from the hinge bracket 11b may be provided.
  • the hinge bracket 11b and the hinge shaft 11a may be integrally formed, or the hinge shaft 11a may be coupled to the hinge bracket 11b to form a single hinge assembly.
  • the hinge bracket 11b may be fixedly coupled to the lower cell frame 6 or the upper cell frame 9 through the screw coupling portion 11c. At this time, the hinge bracket (11b) may be combined with the decoration panel (4). That is, the decoration panel 4 may be coupled to the lower cell frame 6 or the upper cell frame 9 through the hinge bracket 11b.
  • the hinge bracket 11b may be coupled to the cell case 50 . Also, by coupling the hinge bracket 11b to the lower cell frame 6 , the cell case 50 may be fixedly coupled to the lower cell frame 6 or the upper cell frame 9 .
  • the cell case 50 is configured to form a chamber therein.
  • the case 2 includes a plurality of cell cases 50 engaged with each other along the circumferential direction.
  • the plurality of cell cases 50 may be stacked in two layers.
  • the cell case is fixedly coupled to the lower cell frame 6 or the upper cell frame 9 through the lower and upper surfaces of the cell case 50 .
  • This fixed coupling may be performed through screws.
  • the cell cases 50 constitute the heat insulating wall
  • the heat insulating performance is deteriorated when the cell case is coupled through the lower surface and the upper surface. Accordingly, it is preferable to allow the cell case 60 to be coupled to the lower cell frame 6 or the upper cell frame 9 while minimizing the coupling portion through the side surface of the cell case.
  • the hinge 11 is moldedly coupled to the cell case 60 and the decoration panel 40, and the hinge 11 is fixed to the cell frames 6 and 9, so the cell case 60 and the decoration panel 40 ) may be fixed to the cell frames 6 and 9 .
  • a total of two hinges 11 are required for the upper and lower two doors 30 . Accordingly, the middle two hinges may or may not be fixed to the cell frames 6 and 9 .
  • 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.
  • the upper surface of the machine room may be opened to enable smooth heat exchange through the condenser.
  • the machine room 40 may include a compressor 450 , a condenser 460 , and a condenser fan 470 .
  • a relatively large power supply (SMPS, 480) can be accommodated in the machine room.
  • the evaporator for supplying cold air to the keg chamber is not located in the machine room. This is because there is a fear that cold air loss may occur 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 fermenter manufacturing apparatus 1 .
  • the refrigerant pipe may be provided in the machine room and outside the machine room.
  • the duct 411 is in close contact with the rear wall of the cell case 60 .
  • a defrost water tank 490 may be provided at a lower portion of the duct 411 . It can be seen that the inlet 401 for supplying cold air into the cell case is formed in the duct 411 .
  • the duct 411 , the evaporator 410 , and the defrost water tank 490 form one evaporator assembly 400 .
  • plates 418 may be provided above and below the evaporator assembly, respectively.
  • a cross-section of the plate may be formed to fit into the empty space 50 in a hexagonal shape.
  • An opening is formed in the center of the upper cell frame 9 , ie, an upper portion of the empty space, through which the evaporator assembly 400 can be inserted.
  • the top plate of the evaporator assembly closes the opening.
  • FIG. 6 schematically shows a horizontal cross-section of the fermented liquor manufacturing apparatus.
  • the cell case 60 is provided in close contact along the circumference of the fermented liquor 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.
  • 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.
  • 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.
  • This space 50 has a hexagonal column shape.
  • the evaporator assembly 400 may be configured by using the empty space 50 in the middle of the fermented liquor manufacturing apparatus 1 .
  • cold air may be supplied to each chamber through the duct 411 surrounded by the heat insulating material and the evaporator 410 vertically mounted in the duct.
  • the duct 411 may be an insulating wall column in which the evaporator is accommodated.
  • each cell case 60 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.
  • the empty space 50 is formed in the center of the fermented liquor manufacturing apparatus 1, smooth and efficient cold air supply and cold air recovery in the radial direction can be performed.
  • the flow of air to the outside of the empty space 50 may be excluded separately, the loss of cool air may be minimized.
  • 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.
  • a cold air inlet 401 or a cold air outlet 402 is formed between the duct 411 and the cell case 60 .
  • the duct 411 is provided with an evaporator (410).
  • the keg chamber 10 is formed in the cell case 60 , and the inner wall of the keg chamber 10 is formed by the inner cell case 62 .
  • a front opening 62a is formed in the inner cell case 62 , and sidewalls 62b and 62c are formed on both sides of the rear of the front opening 62a.
  • the front sidewall 62b may be formed so that both sides are substantially parallel to form a wide entrance through the front opening 62b.
  • the rear sidewall 62c may be formed such that the width between both sides becomes narrower toward the rear. That is, a space in the form of a trapezoid that becomes narrower toward the rear may be formed inside the inner cell case 62 by the rear sidewall 62c.
  • the cell case 60 Based on the integral cell case 60 in which the inner cell case 62 is inserted into the outer cell case 61, the cell case 60 has a front opening 61a, an upper wall 61b, and a lower wall 61c. , left and right side walls 61d and 61e, and a rear side wall 61f may be included.
  • the upper and lower walls extend from the top and bottom of the front opening to the rear, respectively, the left and right walls respectively extend from the left and right to the rear of the front opening, and the rear wall is an upper wall, a lower wall, a left wall and a right wall from the rear of the front opening is connected with
  • the left and right walls 61d and 61 are front left and right walls 61d extending rearward substantially parallel to each other on both sides of the front opening, and rear left and right walls extending from the rear of the front left and right walls to the rear wall so that the left and right widths are narrower ( 61e) will be included.
  • the neighboring cell cases 60 can be in close contact with each other in the circumferential direction.
  • the rear wall 62d of the inner cell case 62 is formed as a flat vertical wall, and a fan 490 is mounted at the lower portion so that cold air heat-exchanged from the evaporator can be introduced into the inner cell case. That is, an inlet 401 through which air is introduced may be formed under the rear wall 62d of the inner cell case 62 .
  • an outlet 402 for discharging air cooled inside the inner cell case 62 to the outside of the inner cell case 62 may be formed on the rear wall 62d of the inner cell case 62 .
  • the air discharged through the outlet 402 may be heat-exchanged with the evaporator 410 and then descend, and after heat exchange with the evaporator 410 again, may be introduced into the inner cell case 62 through the inlet 401 .
  • the fan 490 will have to be driven. Accordingly, since the double heat exchanged cold air flows into the chamber, very effective cooling can be performed.
  • the size of the inlet 401 is larger than the size of the outlet 402 for smooth air intake and discharge.
  • the shape of the inlet and the outlet is preferably circular.
  • a cell PCB mounting unit 402 may be provided on a rear wall of the inner cell case 62 .
  • the CellPCB may be mounted on the CellPCB mounting unit.
  • the cell PCB mounting part is provided between the inlet 401 and the outlet 402 . Accordingly, as the PCB is mounted on the path through which the cold air is introduced and discharged, smooth PCB cooling can be performed.
  • a keg support 70 on which a keg can be seated may be provided under the inner cell case 62 .
  • the keg supporter 70 may include a keg seating part 71 , and the keg supporter 70 may include a door sensor 73 and a temperature sensor 72 .
  • the temperature sensor 72 may be provided to be substantially in close contact with the keg seating part 71 . That is, it may be provided to be substantially in close contact with the lower portion of the keg. Therefore, it can be provided to very effectively detect the temperature of the stock solution or fermenter inside the most important keg.
  • the flow path module 200 is mounted on the inner side of the inner cell case 62 , and the intermediate tank 260 may also be mounted thereon.
  • the intermediate tank 260 may be a part of the flow path module 200 .
  • the flow path module 200 may include a coupler 270 provided to be coupled to the cap of the keg.
  • the flow path module 200 may include various components such as a pump, a plurality of fittings, a plurality of tubes, and a plurality of valves. However, the flow path module can be manufactured and mounted as a single module, and is preferably formed as a compact module.
  • Cool air is introduced and discharged through the rear wall 62d of the inner cell case 62, and the cell PCB is mounted. Therefore, it is preferable that the air inlet/outlet and the cell PCB are shielded so as not to be exposed to the user.
  • some components of the flow path module 200 provided on the inner cell case 62 are also shielded. That is, only some components such as the coupler 270 or the intermediate tank 260 of the flow path module 200 that need to be operated by the user are provided to be exposed inside the inner cell case 62 , and the rest of the flow path module 200 is It is desirable that the detailed components be shielded.
  • a back cover 90 may be provided in the inner cell case 62 .
  • FIG. 9 shows a back cover
  • FIG. 8 shows a state in which the back cover is mounted to the inner cell case 62 .
  • the back cover 90 has a bent plate shape and may be formed of a steel plate.
  • the front surface of the back cover since the front surface of the back cover is exposed inside the inner cell case 62, it may be made of a stainless steel plate.
  • the back cover may perform a heat plate function. Therefore, it is preferable to make a steel sheet, particularly a stainless steel sheet, not a synthetic resin. Of course, it may also be possible to be made of an aluminum material.
  • the back cover 90 is positioned in front of the rear wall 62d of the inner cell case 62 to form a predetermined space in the front and rear. That is, a space is formed between the rear wall 62d and the rear surface of the back cover 90 , and connection lines between the Cell PCB and the sensors 72 and 73 may be provided and shielded using this space. In addition, a space in which the fan 490 is mounted may be formed.
  • the back cover 90 may include a lower plate 93 and an upper plate 91 .
  • a middle plate 92 provided between the lower plate 93 and the upper plate 91 may be included.
  • the left and right widths of the upper plate 91 are greater than the left and right widths of the lower plate 93 , and the left and right widths of the middle plate 92 may increase from the lower plate 93 to the upper plate 91 .
  • the middle plate 92 may be formed in a bent shape between the lower plate 93 and the upper plate 91 , and may be formed in an oblique shape from the rear to the front. Accordingly, the upper plate 91 is positioned more forward than the rear wall 62d compared to the lower plate 93 , so that a larger space can be formed between the rear surface of the upper plate 91 and the rear wall 62d. That is, a larger shielding space may be formed between the rear wall 62d and the upper plate 91 in the upper portion of the inner cell case 62 .
  • a plurality of communication holes may be formed in the middle plate 92 .
  • the communication hole may be formed in the form of a slit 92a. Accordingly, cold air may be introduced from the front to the rear of the back cover and the cold air may be discharged to the outside of the chamber.
  • various configurations may be provided in the space shielded by the upper plate 91 , except for the configuration of the coupler 270 and the intermediate tank 260 of the flow path module 200 .
  • the flow module case 201 constituting the flow module may be mounted on the inner cell case 62 , and the pump 219 and the tube may be accommodated in the flow module case 201 .
  • many components of the flow module may be shielded and fixedly supported through the flow module case 201 and the back cover 90 . That is, components such as the coupler 270 for coupling with the keg and the tank coupler 250 for coupling with the intermediate tank 260 are exposed, and other components may be shielded.
  • an upper portion of the back cover 90 may be coupled to the flow path module case 201 .
  • such a shielding space may be a space for forming a flow path connected to common components as well as independent components inside each chamber. That is, a portion of the fermentation broth flow path or the carbon dioxide flow path to be connected to the flow path module 200 may be located in this shielding space. In addition, after cleaning the flow path module, a portion of the flow path for discharging the cleaning solution or the like may be located in the shielding space.
  • a heater 96 may be provided on the rear surface of the back cover 97 .
  • the heater 96 may be a plate-type heater. That is, the wide surface of the plate may be brought into close contact with the rear surface of the back cover 97 .
  • the heater 96 may be a silicon heater.
  • a thermostat for controlling the heating temperature by the heater 96 may be provided.
  • the thermostat may be provided to be in close contact with the heater 96 .
  • the heater 96 has a function of increasing the temperature inside the chamber during fermentation of the stock solution so that the fermentation is performed smoothly. Accordingly, as the heater 96 is heated, heat can be well transferred to the back cover 90 having a larger area. That is, the back cover may function as a heat diffusion plate. Therefore, heat can be uniformly applied to the inside of the chamber.
  • connecting lines connecting the heater 96 and the thermostat 97 to the cell PCB may be provided through this space.
  • An inlet hole 64 through which cold air flows into the inner cell case 62 may be formed in the lower portion of the back cover 90 , that is, the lower plate 93 .
  • a guide 95 for guiding cold air upwards may be provided at a lower portion of the inlet hole 64 .
  • the guide 95 may be coupled to the lower plate 93 by welding or the like, and the welded joint portion is covered by the keg supporter 70 .
  • the fermented liquor manufacturing apparatus 1 may include a coupler holder 275 .
  • the coupler holder 275 is a configuration that is selectively coupled to the coupler 270, and is not used in the fermented liquor manufacturing process, the fermented liquor storage process, and the fermented liquor extraction process.
  • the coupler holder 275 is configured for cleaning the inside of the flow path module 200 and may be coupled to the coupler only during the cleaning process.
  • the coupler holder 275 When the coupler holder 275 is required, there is a possibility that the coupler holder 275 is invisible to the naked eye. This is because it is not a configuration that is always used. For this reason, the coupler holder 275 needs to be always provided inside the keg chamber.
  • a holder mounting portion 275a may be formed on the upper sidewall of the keg chamber.
  • the coupler holder 275 may be fixed to the holder mounting part 275a or may be provided detachably.
  • the coupler 275 may be movably provided inside the keg chamber to be respectively coupled to the keg cap and the coupler holder provided at different positions. That is, it may be provided so as to be able to move to some extent through the tubes forming the undiluted solution flow path and the gas flow path.
  • the coupler holder 275 may be provided to be detachably attached to the holder mounting part 275a using a magnet. If the outer cell case itself is formed of a steel plate, it will be possible to fix the coupler holder using a magnet.
  • the coupler 275 constitutes a path for the fermented wine and gas to move. It also constitutes a path for the washing liquid to move. Therefore, the coupler 275 should always be coupled to the keg cap or coupler holder in the process of using the fermented liquor manufacturing apparatus.
  • the coupler 275 is provided with a sensor for checking whether such a coupling is present, and when it is confirmed through the sensor that the coupler is coupled to the keg cap or the coupler holder, it can be determined as a normal state.
  • a plurality of cell cases 60 are stacked in upper and lower two layers, and six cell cases are interlocked along the periphery to describe a fermented liquor manufacturing apparatus having a total of 12 cell cases. That is, the embodiment of the fermented liquor manufacturing apparatus of the hexahedron shape has been described.
  • the fermented liquor manufacturing apparatus may have a quadrangular shape or a pentagonal shape, and may have a 7-angle or an octagonal shape.
  • it may be formed in a substantially square, regular pentagonal, regular heptagonal or regular octagonal shape.
  • the left and right lengths of the fermented liquor manufacturing apparatus are the same, the number of chambers increases as the angle increases, but the size of the chambers is inevitably reduced.
  • the rear sidewalls of the cell case 60 are formed in a trapezoidal shape. Accordingly, the rear sidewalls of the cell case 60 may be engaged with each other along the circumferential direction even if there is only a difference in the inclination of the rear sidewall and each number changes. Therefore, even if each number of the fermented liquor manufacturing apparatus is changed, the structure of the case (2) of the above-described fermented liquor manufacturing apparatus may be equally applied.
  • the flow module for producing the fermented liquor in the fermented liquor manufacturing apparatus 1 and the components for taking out the fermented liquor will be described in detail.
  • cleaning, sterilization or cleaning of the flow path module and the ejection configuration will be described in detail.
  • fermented liquor is manufactured through various processes from the stock solution.
  • the stock solution accommodated in the keg before the production of the fermented liquor and the stock solution until just before the state in which the stock solution is finally completed as the fermented liquor are all referred to as the stock solution.
  • the flow path module 200 will be described in detail with reference to FIG. 10 .
  • the keg 80 receives the undiluted solution, and the undiluted solution undergoes a manufacturing process such as fermentation to produce a fermented liquor. And, the fermented wine 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 wine prepared from the stock solution is consumed. Of course, some of the undiluted solution is moved in the flow module during the fermented liquor manufacturing process, but in the end, all of the fermented liquor is recovered inside the keg.
  • 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.
  • 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
  • the gas flow path 230 is a flow path through which the gas flows.
  • a flow path through which the undiluted liquor or fermented liquor moves in the fermented liquor manufacturing process may be referred to as a stock solution flow path 210
  • a flow path through which gas flows during the fermented liquor manufacturing process may be referred to as a gas flow path 230 .
  • the gas flow path 230 may form a part of the flow path for introducing carbon dioxide into the keg when the fermented wine is taken out.
  • a stock solution flow path 210 and a gas flow path 230 may be divided based on the coupler 270 .
  • the stock solution flow path 210 and the gas flow path 230 may be divided based on the intermediate tank 260 .
  • the stock solution flow path 210 is shown by a solid line and the gas flow path 230 is shown by a dotted line.
  • 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 .
  • 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
  • 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 .
  • 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.
  • the pump 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.
  • the first stock solution flow path 211 may include a flow meter 213 and a pump valve 216 .
  • 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.
  • elbows 212 and 214 may be connected to both ends of the flow meter, respectively, and the elbow may be a one-way elbow.
  • 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 fermentation main flow path 330 for taking out the fermented liquor at the branch point.
  • the fermentation main passage 330 is provided with a take-out valve 331 for selectively opening and closing the fermentation main passage, and the take-out valve 331 may be connected to the elbow 332 .
  • the configuration of the subsequent fermentation main oil passage 330 will be described later.
  • the pump valve 216 is provided between the branch point and the pump 219 in the first undiluted solution flow path.
  • the flow meter is provided between the branch point and the coupler.
  • a discharge valve 331 for selectively opening and closing the fermentation main flow path 330 may be provided on a downstream side of the branch point.
  • 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 .
  • 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.
  • 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.
  • the undiluted solution must be introduced into the intermediate tank to have an appropriate water level.
  • 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.
  • 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.
  • the stock solution inside the keg is supplied to the intermediate tank 260 through the stock solution flow path 210 .
  • 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.
  • the driving direction of the pump and the flow direction of the stock solution may be opposite to each other.
  • 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 .
  • the liquid is introduced into the tank through the undiluted solution connector 252 and the tank hose 265 directly connected thereto.
  • 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.
  • 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.
  • the pump valve 215 may be opened and closed in conjunction with the operation of the pump 219 .
  • the stock solution before fermented wine is not taken out unless there is a special reason. Therefore, it will be preferable that the extraction valve 331 on the fermentation liquor passage 330 is always closed during the fermentation liquor manufacturing process.
  • the pump valve 215 is closed to exclude flow in the stock liquid passage 210 , and the extraction valve 331 is opened to generate flow in the fermentation main passage.
  • a portion of the stock solution may be discharged together with the gas, and in particular, bubbles may be discharged together with the gas.
  • a gas flow path 230 may be formed between the intermediate tank 260 and the coupler 270 .
  • 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 .
  • the first gas flow path 231 is formed from the coupler 270
  • 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.
  • the carbon dioxide flow path 300 may be provided to supply the ejection pressure when the fermented wine 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 .
  • 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.
  • 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 .
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • FIG. 10 shows the flow module connected to the keg, which may be a fermented liquor manufacturing process or a storage process after completion of the fermented liquor manufacturing.
  • the keg which may be a fermented liquor manufacturing process or a storage process after completion of the fermented liquor manufacturing.
  • a process of sterilizing, cleaning, or washing the inside of the flow path module (hereinafter referred to as a cleaning process) is performed.
  • 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.
  • rinsing may be performed using only distilled water or purified water after sterilization or cleaning through a sterilization or cleaning component.
  • the fermented liquor provided in the plurality of kegs may be taken out through one dispenser assembly. Therefore, different fermented liquors may be mixed in the process of being taken out.
  • the fermented wine B having a completely different flavor may be taken out. At this time, there is a high possibility that the flavor of the fermented A is added to the fermented B. Therefore, it is necessary to find a way to exclude the mixing of flavors between the fermented wines.
  • carbon dioxide may be supplied into the keg in order to take out the fermented liquor. That is, the fermented wine may be taken out through the carbon dioxide supply pressure. In other words, the fermented wine can be taken out with gas pressure without a configuration such as a pump.
  • 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.
  • 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 .
  • the carbon dioxide tank 308 is connected to the gas flow path 230 through the carbon dioxide flow path 300 .
  • carbon dioxide is supplied to the plurality of gas flow paths 230 through one carbon dioxide tank.
  • 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 .
  • 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.
  • the carbon dioxide tank supplies a constant pressure during the fermentation process and the extraction process.
  • the pressure regulator 307 is located on the main flow path.
  • 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.
  • 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.
  • the corresponding carbon dioxide valve 302 is opened when the fermentation broth is taken out, 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.
  • the fermented liquor inside the keg flows along the undiluted solution flow path, particularly the first undiluted solution flow path 211 , and flows into the fermentation main flow path 330 .
  • the fermented liquor flowing to the fermentation main flow path 330 may be taken out through the coke 110 while flowing along the coke flow path 370 .
  • the fermented liquor taken out once through the single cock 110 should be the same.
  • the fermented liquor path connected to the fermented liquor must be opened.
  • 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 fermentation main passages 330 . That is, the fermented liquor is supplied to the header 363 through the plurality of fermentation main oil passages 330 . Accordingly, the header 363 may be a single flow path and is configured to connect a plurality of fermentation main flow paths with one coke flow path 370 .
  • Each fermentation main passage 330 is connected in the lateral direction of the header 363, and it is preferable that a check valve 362 is provided at the connection portion. That is, it is possible to prevent the fermented liquor supplied to the header from the specific fermentation main oil passage 330 from flowing back into the other fermentation main oil passage 330 . In addition, as will be described later, it is possible to prevent the washing liquid flowing into the header 363 from flowing back into the fermentation main passage 330 .
  • the header assembly 360 includes a base 361, to which the plurality of check valves may be fixed.
  • 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 flow passage 120 between the header assembly 360 and the cock 110 . This is because it is preferable to reduce the area in which the flavors of a plurality of fermented wines are mixed with each other. In addition, it is because it is desirable to reduce the length of the coke flow path required to be cleaned. Therefore, it is preferable that the header assembly 360 is provided in the space behind the ejection chamber.
  • 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 .
  • a check valve 353 may be provided in the washing water passage to prevent the fermented liquor 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.
  • 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.
  • the dispenser assembly 100 may include a tower 120 , a cock 110 , and a lever 130 .
  • the lever may be a manual valve, and the stopper 111 opens the cock or blocks the cock by operating the lever 130 .
  • an ejection signal connected to the lever 130 is generated, and the corresponding ejection valve, carbon dioxide valve, and cock valve may be controlled to open.
  • the stopper 111 may be omitted, and the operation of the lever 130 may be configured to simply generate a take-out signal, not to mechanically open the stopper.
  • a coke passage 370 and a drain passage 380 may be formed inside the tower 120 .
  • Fermentation liquor is introduced into the coke passage 370 through the header, and when the cock valve 372 is opened, it can be taken out through the cock 110 .
  • the operation of the lever 110 is maintained during the take-out, so that the electrical signal must be continued.
  • the bubble reduction unit 140 is provided on the coke flow path 380 .
  • the foam reduction unit may be provided to reduce the foam of the fermented wine taken out through the coke. That is, it may be provided to increase the flow resistance to reduce bubbles.
  • the bubble reduction unit 140 is preferably provided on the downstream side of the cock valve (372).
  • the pressure of the fermented wine discharged from the coke valve does not change rapidly until it reaches the coke, but gradually changes through the bubble reduction unit 140 . Accordingly, it is possible to significantly reduce the amount of bubbles taken out through the coke.
  • the effect of the bubble reduction unit 140 may be reduced by half.
  • the bubble reduction unit 140 may include a tube wound a plurality of times in a coil shape. That is, although the shortest distance between both ends of the bubble reduction unit 140 is very short, the distance at which the flow is actually generated can be significantly increased. Accordingly, the pressure gradient is gently formed by the flow resistance, and thus, the discharge of bubbles can be significantly reduced.
  • the drain flow path 380 may be branched from the cock flow path 370 at one side of the cock valve 372 .
  • a drain valve 387 for selectively opening and closing the drain passage 380 may be provided.
  • the washing water passage 350 when the washing water passage 350 is opened and the washing water flows into the coke passage 370 , the washing water may be discharged to the coke or the drain tank.
  • the drain valve 387 When the drain valve 387 is opened and the cock valve 372 is closed, the washing water is discharged to the drain tank. In the opposite case, the washing water is discharged into the coke. Accordingly, not only the cock flow path 370 but also the inside of the cock can be washed with washing water.
  • the drain valve 387 When taking out the fermented wine, the drain valve 387 may be opened before the cock valve 372 and then closed. At this time, a very small portion of the fermented wine may be discharged to the drain passage 380 . Thereafter, the drain valve 387 is closed, the cock valve 372 is opened, and the fermented liquor is discharged through the cock 111 .
  • the flavor of the previous fermented wine remaining over a large portion of the header 363 and the coke passage 370 may be replaced with the current fermented wine and then taken out with the coke. Therefore, by appropriately controlling the operation timing and operation time of the drain valve and the cock valve, it is possible to effectively remove the flavor of the previous fermented wine. This can be said to be possible due to the branching position of the drain passage from the cock passage and the positional relationship between the drain valve and the cock valve.
  • FIGS. 13 to 15 schematically show flow paths including a flow path module.
  • a closed valve is shown in a filled form with a valve icon, and an open valve is shown in a blank form with a valve icon.
  • a flow path in which the liquid flow occurs is shown as a solid line, and a flow path in which the liquid flow is not generated is shown as a dotted line.
  • a valve on a flow path in which no flow is generated is shown in an empty form with a valve icon for convenience.
  • the keke 80 is separated from the coupler 270 .
  • the coupler 270 is coupled to the coupler holder 275 .
  • the undiluted solution flow path 210 and the gas flow path 230 are directly connected. That is, since a tank in which a gas-liquid buffer such as a keg is performed is omitted, a direct flow of the cleaning liquid between the stock solution flow path and the gas flow path is possible.
  • the intermediate tank 260 may be replaced or the washing liquid may be filled therein.
  • the intermediate tank may be referred to as a cleaning liquid tank rather than an infusing tank.
  • This cleaning liquid may be referred to as a liquid for cleaning the inside of the flow path module 200 .
  • the cleaning liquid accommodated in the intermediate tank 260 may be supplied into the flow path module as the pump 219 is driven. At this time, the pump may be driven in the reverse direction.
  • the cleaning liquid sucked through the tank hose 265 provided in the container 262 flows into the pump 219 and is supplied to the coupler holder 275 through the coupler 270 . That is, the undiluted solution flow path 210 flows inside.
  • the pump valve 216 is opened, and the discharge valve 331 is closed.
  • the cleaning liquid supplied to the coupler holder 275 is supplied to the gas flow path 230 by the pump pressure and then supplied to the intermediate tank 260 . Therefore, if the reverse driving of the pump is continued, the cleaning liquid inside the intermediate tank 260 sequentially passes through the stock solution flow path and the gas flow path, and then is recovered into the intermediate tank. As illustrated, substantially the entire interior of the flow path module may be cleaned by the cleaning liquid by such driving. That is, the flow path module 200 constitutes one closed loop, that is, a closed flow path by the coupler holder, and the cleaning liquid can be circulated. This process may be referred to as the first cleaning process.
  • the pump 219 may be driven in the forward direction. That is, as shown in FIG. 14 , a process of recovering the cleaning liquid remaining in the flow path module to the intermediate tank may be performed. That is, the second cleaning process may be performed.
  • the pump sucks air through the gas flow path connected to the intermediate tank.
  • the sucked air flows along the gas flow path, the coupler holder and the undiluted solution flow path, and is discharged into the tank through the tank hose of the intermediate tank.
  • the cleaning liquid remaining inside the flow path module by the pressure of the sucked air can be very effectively recovered into the intermediate tank 260 .
  • carbon dioxide may be supplied to the gas flow path 230 . That is, the residual cleaning liquid in the flow path may be removed through the carbon dioxide supply pressure. This can be referred to as an auxiliary cleaning process.
  • the first cleaning process and the second cleaning process may be repeated. Since the substantially cleaning process is the first cleaning process, it is preferable that the first cleaning process execution time is longer than the second cleaning process execution time.
  • the inside of the flow path module 200 may be cleaned.
  • the fermentation main oil passage 330 can be effectively cleaned through the third cleaning process. That is, it is possible to clean the fermentation main oil passage 330 through the intermediate tank, the passage module, and the fermentation main oil passage 330 without requiring an additional passage or configuration.
  • the header 363 , the cock passage 370 , the drain passage 380 , and the cock 111 may be cleaned.
  • a third washing process of washing the fermentation main oil passage and the like while discharging the washing water in the intermediate tank may be performed.
  • the discharge valve 331 may be opened while the pump 219 is driven in the reverse direction.
  • the washing liquid sucked from the tank hose of the intermediate tank 260 is discharged from the pump and then flows into the fermentation main passage 330 through the pump valve 216 and the extraction valve 331 .
  • the washing liquid discharged from the pump flows to the fermentation main flow path rather than the flow meter direction due to the head difference.
  • the washing liquid supplied to the fermentation main passage 330 is supplied to the coke passage 370 through the header 363 .
  • the cleaning liquid is discharged to the cock 111
  • the drain valve 387 is opened, the cleaning liquid may be discharged to the drain tank 382 . Accordingly, it is possible to clean not only the flow path module 200 but also the cock 111 , the cock flow path 370 , and the drain flow path 380 through the discharged cleaning liquid.
  • carbon dioxide may be supplied to the gas flow path 230 . That is, the residual cleaning liquid in the flow path may be removed through the carbon dioxide supply pressure. That is, it may be possible to recover the residual cleaning liquid from the intermediate tank. This can be referred to as an auxiliary cleaning process.
  • a new fermented liquor can be prepared by replacing the intermediate tank and mounting a keg for accommodating the undiluted solution in the coupler.
  • the intermediate tank connected to the tank coupler is omitted, and the tank coupler holder may be coupled to the tank coupler.
  • a cleaning tank such as a keg may be connected to the coupler.
  • the tank coupler holder can directly connect the undiluted solution flow path and the gas flow path like the coupler holder.
  • a cleaning tank such as a keg
  • it can accommodate a relatively large volume of cleaning liquid. Accordingly, cleaning may be performed while repeating the above-described cleaning processes.
  • 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.
  • yeast may be provided on the stock solution flow path 210 .
  • 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.
  • the process of discharging a part of the stock solution and recovering it again 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • the pressure gauge 237 provided on the gas flow path 230 is also provided to sense the pressure of the closed space.
  • 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 as shown in FIG. 18 . Therefore, a process of lowering the fermentation pressure is required.
  • 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 .
  • the gas valve 238 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.
  • 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.
  • the primary fermentation process can be performed by repeating the pressure control and pressure release processes.
  • a process of infusing the stock solution may be performed. That is, the process of adding a characteristic to the fermented wine may be performed. Depending on what kind of infusing is done, that is, very different fermented liquors can be produced 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 introduced into the infusing tank in which the infusing raw material is accommodated, and the undiluted solution extracts the unique flavor of the infusing raw material. Accordingly, the duration of infusing may be relatively long. And, the infusing may be repeatedly performed.
  • the stock solution contained in the keg is supplied to the intermediate tank (infusing tank).
  • the stock solution may be introduced into the intermediate tank in a preset maximum amount.
  • 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 may be repeatedly performed according to the fermented liquor manufacturing method.
  • the infusing time or number of cycle repetitions may be different for each fermenter. That is, it may be preset according to the manufacturing method.
  • a secondary fermentation process may be performed.
  • FIG. 20 shows a state of controlling the gas pressure in the secondary fermentation process.
  • the control at this time may be the same as or similar to the primary fermentation of FIG. 17 and the pressure release of FIG. 18 .
  • 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 in order to receive and maintain carbon dioxide above a predetermined pressure in the fermented liquor after the secondary fermentation process.
  • the cooling temperature may vary depending on the manufacturing method of the fermented wine.
  • FIG. 21 shows the flow path module control in the aging process.
  • the stock solution may be finally prepared as a fermented liquor.
  • the carbon dioxide valve 302 When the carbon dioxide valve 302 is opened and the extraction valve 331 is opened, the carbon dioxide flows into the keg and the fermented liquor flows into the fermentation main passage 330 . In addition, since the cock valve is opened, the fermented liquor is taken out through the cock 111 through the header assembly 360 and the coke passage 370 . Of course, at this time, the user must operate the lever.
  • the ejection valve and the cock valve are closed, and the carbon dioxide valve remains open. Accordingly, the inside of the keg can be maintained at a predetermined pressure even when the ejection is terminated.
  • the fermented liquor extracting device for taking out the fermented liquor from the fermented liquor manufacturing device has been described.
  • the fermented liquor manufacturing device and the fermented liquor taking out device may be formed through separate cases, respectively. That is, in the fermented liquor manufacturing apparatus, only the fermented liquor is manufactured, and a separate fermented liquor extraction device may be provided to take out the prepared fermented liquor. In the latter case, flow paths through which fermented liquor and carbon dioxide may be introduced may be connected between the fermented liquor manufacturing device and the fermented liquor extracting device.
  • the fermented liquor manufacturing apparatus may be separately manufactured and installed into an apparatus for manufacturing a fermented liquor and an apparatus for taking out the fermented liquor. And, the flow paths connecting both may be equally applied. However, the whole may not be provided in one device, but may be provided to connect between two devices.
  • the initial setting mode is displayed on the main display. That is, the initial setting process may be guided.
  • the area can be said to be the process of selecting the country, language, temperature unit, standard time, etc.
  • Wi-Fi is a process for connecting wireless communication modules. Through this process, the fermented liquor manufacturing apparatus becomes capable of wireless communication with the server through the AP.
  • the term can be said to be a process for approving the terms and conditions between the manufacturer (supplier) and the user (consumer).
  • info can be said to be a process for inputting the use environment.
  • a case of being a first-time user or an existing user can be distinguished, and it can 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 sign up can be said to be a process for inputting user information.
  • 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.
  • 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 cleaning process may sequentially guide the dispenser cleaning and each cell cleaning process. Only after these cleaning processes are completely completed, the fermented liquor manufacturing apparatus is converted to a usable state, and when the user selects to start using, the main display displays the home mode as shown in FIG. 24 . Of course, in initial use all ten keg chambers will be marked empty.
  • the use of individual apparatuses 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 fermentation liquor manufacturing apparatus and the state of each keg chamber are all transmitted to the server through the main display. Therefore, the server can grasp the information of all fermented liquor manufacturing apparatuses 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 liquor that is actively consumed. Therefore, by using this, it is possible to provide an after-sales service in advance and to respond flexibly by analyzing consumption patterns.
  • the fermented liquor 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.
  • a user of the fermented liquor manufacturing apparatus has a user ID and password.
  • 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 liquor manufacturing apparatus to the server. Specifically, each keg chamber state information may be transmitted, and the fermented liquor 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.
  • 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.
  • the server 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 home mode may be a screen mode in which various information is collectively displayed as a basic screen.
  • Time information, manufacturer display, and a plurality of icon displays at the top of the home mode may be displayed by default not only in the home mode but also in other modes such as a cell mode to be described later.
  • the display of the plurality of icons may include an icon for sequentially returning to the home mode, a lighting on/off icon, a Wi-Fi on/off icon, and an icon for switching to the setting mode.
  • the lighting may refer to lighting that illuminates the inside of the ejection chamber and the common chamber. It can be set to on in a dark environment, and set to off in a bright environment.
  • status information for each of the plurality of keg chambers may be provided. That is, it is possible to collectively and intuitively display the keg chamber number and each state information.
  • FIG. 24 as an example, information indicating the storage of the fermented liquor, the production of the fermented liquor, the remaining amount of the fermented liquor, the internal temperature of the keg chamber, the type of the fermented liquor, the number of the fermented liquor, the remaining production time, the door open, and the empty state are shown. Of course, this information as well as other information and detailed information may be displayed.
  • FIG. 24 shows a state in which cell No. 5 (cell, ie, keg chamber No. 5) is activated. That is, when the user selects another cell, the selected cell is activated. That is, the activated cell is displayed as the box-shaped cursor is moved.
  • cell No. 5 cell, ie, keg chamber No. 5
  • the activated cell is selected once again, it is converted from home mode to cell mode. That is, it is switched to a cell mode that shows the state information of the corresponding cell in more detail. Then, it is switched to a cell mode for guiding a subsequent process according to the state information of the corresponding cell.
  • the subsequent process guided according to the status information may appear differently.
  • 25 shows the main display screen in the setting mode.
  • Such a setting screen may be a screen for collectively setting control or management variables in the entire area of the fermented liquor manufacturing apparatus, rather than setting control or management variables for each cell.
  • FIG. 26 shows an example of a cell mode when an empty cell is selected.
  • the cell In cell mode, the cell is empty, so it can guide the process for making a new fermented wine.
  • the user selects preparation for manufacturing, it may switch to a cell mode that guides the manufacturing steps.
  • the manufacturing step may be performed by selecting a fermented beverage, confirming the fermented beverage, washing, mounting a keg, infusing, and starting production, and when a production start is selected, the production of the fermented wine may be automatically performed.
  • Fermentation selection is to select a fermented wine to be manufactured, and information on the fermented beverage may be displayed on a keg cap mounted on the keg. That is, the fermented wine to be manufactured may vary depending on the stock solution. Of course, the keg cap may also be provided with yeast, and the type of yeast may also be included in the information of the fermented wine being manufactured.
  • the selection of the fermented liquor may include recipe information, and by receiving the recipe information, the production of the fermented liquor may be performed based on the recipe information.
  • Fermentation selection can be performed by manually inputting the information displayed on the keg cap into the main display.
  • manual input of such information may cause erroneous input, so there is a possibility that it will be repeatedly performed. Therefore, it can be very convenient to input fermented beer information.
  • the main display may display a QR code.
  • the QR code may include device ID information and corresponding cell information of the fermented liquor manufacturing apparatus. That is, when a fermented wine is currently selected in cell 5, the QR code may also include information about cell 5.
  • the QR code may include web page information. That is, when the QR code is photographed with a camera in an external terminal having a camera, the external terminal automatically accesses the corresponding web page.
  • the corresponding fermented liquor information may be transmitted to the corresponding fermented liquor manufacturing apparatus through the web page.
  • the fermented liquor manufacturing apparatus When the fermented liquor manufacturing apparatus receives the fermented liquor information, it may be switched from the QR code screen to the fermented liquor confirmation screen.
  • the fermented liquor confirmation screen As a screen for confirming the input fermented liquor, detailed fermented liquor information may be displayed. That is, information such as the type of fermented liquor, suggested infusing information, fermented liquor number, capacity, manufacturing period, and whether or not washing may be displayed.
  • the cleaning can be said to be a process for cleaning the flow path module of the corresponding keg chamber and the corresponding fermentation main oil.
  • the screen guides the preparation for cleaning and may instruct you to press the start input to start cleaning.
  • the user confirms this guidance, approaches the corresponding keg chamber, prepares for a cleaning process, and presses the start input unit 202 provided in the corresponding keg chamber. Thereafter, the screen is switched to a screen indicating that cleaning is in progress. In this case, the remaining cleaning time may also be displayed.
  • washing may be performed after inputting fermentation liquor information, and fermentation liquor information may be input after washing is performed. That is, these processes need only be performed before the keg is mounted, and the order may vary.
  • the installation of the keg should be performed. That is, a screen guiding the mounting of the keg shown in FIG. 29 is displayed, and the mounting of the keg may be completed.
  • the keg When the mounting of the keg is completed, as shown in FIG. 30 , it may be switched to a screen for inputting infusing information. At this time, as for the infusing, there may be infusing recommended for the corresponding fermented liquor, and infusing may be excluded.
  • the infusing information may be performed by manual input or may be performed by a combination of simple numbers. Of course, as described above, it can also be input through a QR code.
  • fermented liquor production is performed in the corresponding cell, and the recipe related to fermented liquor production is transmitted from the main display to the corresponding cell PCB via the main PCB.
  • the corresponding Cell PCB controls the driving of the corresponding flow path module based on the recipe to manufacture fermented liquor.
  • CellPCB controls the operation of the pump valve 216 , the gas valve 238 , and the pump 219 of the flow path module 200 .
  • the operation of the carbon dioxide valve 302 is also controlled.
  • the driving of the heater 97 and the fan 490 is controlled for heating and cooling, and the detected value of the temperature sensor 72 is used at this time. Therefore, CellPCB performs heating and cooling appropriately to optimally control the temperature of the stock solution in the keg at this stage.
  • CellPCB appropriately controls the gas pressure inside the flow path module through the value detected by the pressure sensor 237 . If necessary, the gas valve 238 may be opened or the carbon dioxide valve 302 may be opened to supply carbon dioxide.
  • the cell PCB 35 appropriately controls the flow rate and the flow direction through the sensing values of the flow sensor 213 and the water level sensor 221 .
  • CellPCB transmits the completion status of the production of the fermented liquor to the main display through the main PCB (25).
  • the main display switches the fermented liquor production state of the cell to the fermented liquor storage state.
  • the fermented liquor can be consumed thereafter.
  • a cell in the fermented liquor storage state When a cell in the fermented liquor storage state is selected in the home mode, as shown in FIG. 32 , it may be switched to a cell mode displaying information of the fermented liquor being stored.
  • the screen may be switched to a screen notifying the removal of the keg.
  • the coupler may be guided to be coupled to the coupler holder.
  • the sterilization process may be performed after dissolving a sterilizing agent having a special component in water instead of only washing with water.
  • the cleaning process and the sterilization process may be the same, but there may be a difference in dissolving the disinfectant in water. That is, it may be the difference of whether to start washing by simply putting water in the intermediate tank 260 or by dissolving the disinfectant in water to start washing. Similarly, descaling described later may have only a difference in dissolving the descaling agent in water.
  • the corresponding keg When the sterilization process is completed, the corresponding keg can be said to be in a state of waiting for the fermenting agent manufacturing process following the termination of sterilization. Thereafter, while selecting the corresponding keg, a new fermented beer can be manufactured through the corresponding keg.
  • the process at this time and the screens of the main display have been described above.
  • each cell that is, the keg chamber
  • the process of manufacturing new fermented wine by installing a keg, storing the fermented beverage, consuming the stored fermented beverage, and then removing the keg to produce a new fermented beverage again circulates.
  • the degree of cleaning may be important depending on the cleaning time point.
  • the degree of cleaning may include simple water cleaning, sterilization cleaning using water and a disinfectant, and descaling using water and descaling.
  • washing using only water needs to be performed in the fermented liquor manufacturing step. That is, the flow path module and the like can be cleaned using only water.
  • washing with water and a disinfectant may be performed after consumption of the fermented liquor is completed. Therefore, the fermented liquor manufacturing step may be performed immediately after completion of the sterilization and cleaning, and if necessary, the fermented liquor manufacturing step may be performed after a certain period of time has elapsed. Therefore, reliable cleaning and sterilization can be performed by specifying the time of water washing and sterilization washing.
  • daily cleaning of the dispenser configuration is supported. This means you can support daily cleaning of the dispenser configuration, essentially every 24 hours. Of course, the time interval may vary somewhat.
  • Fig. 36 shows a daily cleaning mode that guides daily cleaning on the main display.
  • the daily cleaning is performed as a whole through a predetermined cleaning interval through a setting screen or the like. That is, it may be displayed exclusively with the home screen. If it is determined that the daily cleaning time arrives on the main PCB or the main display on the home mode screen, it may be switched to the daily cleaning mode. At this time, the user may select to perform or postpone the daily washing.
  • 40 shows a screen for guiding cell display. That is, it is possible to sequentially guide the release of keg pressure, keg removal, authentication, descaling, cleaning, and drain tank cleaning in sequence.
  • authentication can be performed so that only an authenticated user can perform cell descaling because there is a case of discarding unconsumed fermented wine for cell descaling.
  • Authentication may be completed when the user inputs a preset code.
  • the descaling is performed using water in which the descaling agent is dissolved. Therefore, it is necessary to rinse the inside of the flow path after descaling. This process can be referred to as cleaning.
  • descaling of the dispenser configuration may be performed in the same manner as daily cleaning. That is, the descaling is entirely performed through a preset cleaning interval (for example, 3 months) through a setting screen or the like. That is, it may be displayed exclusively with the home screen.
  • a preset cleaning interval for example, 3 months
  • the dispenser descaling mode may be switched. Dispenser descaling can be performed and displayed like cell descaling.
  • the fermented liquor manufacturing apparatus is an apparatus for manufacturing the fermented liquor to be drunk by the user. That is, there may be a time interval between the production of the fermented liquor manufacturing apparatus and the production of the fermented liquor using the same. Therefore, the installation of the fermented liquor manufacturing apparatus at the site of use needs to be managed very strictly.
  • the initial setting process of the fermented liquor manufacturing apparatus may be very important, and according to this embodiment, the initial setting can be effectively performed through the main display.
  • 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 cell PCB 35 . Wired communication can be connected.
  • the cell PCB 35 is provided for each keg chamber, 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 liquor production control, and cell cleaning.
  • CellPCB has a separate processor and has firmware installed therein.
  • the firmware may have a manufacturing process and a storage process for the fermented liquor and a cleaning process.
  • the manufacturing process and storage process of the fermented wine may be the same regardless of the recipe of the fermented wine.
  • 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 cell PCB through the main PCB.
  • the cell PCB 35 may reflect the recipe information in the firmware to manufacture fermented liquor and store the fermented liquor.
  • cooling cycle components including the evaporator assembly 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. Pumping of defrost water, 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.
  • 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.
  • 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) and may be connected to the main PCB 25 and the cell PCB 35 to supply power.
  • commercial power eg, 220V, AC
  • the cell PCB 35 is provided for each of the keg chambers, and a total of 10 cells may be provided. Each cell PCB may be connected to the main PCB 25 . Each cell PCB transmits state information about each cell to the main PCB. The main PCB transmits status information to the main display. The main display displays status information and transmits it to the server.
  • the cell PCB 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 cell pcb to receive its control.
  • the cell PCB 35 independently controls the temperature inside the chamber. Accordingly, the temperature sensor 97 and the heater 96 are controlled by the cell PCB.
  • the cell PCB If the cell PCB is insufficient due to the cooling load, it notifies the main PCB, and the main PCB reflects the entire cooling load and controls the operation of the cooling components.
  • 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 Self-PCB, and the cell-PCB 35 controlling the operation of each Keg chamber are 3
  • a very efficient control method can be configured.

Landscapes

  • Engineering & Computer Science (AREA)
  • Business, Economics & Management (AREA)
  • Tourism & Hospitality (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • General Health & Medical Sciences (AREA)
  • Theoretical Computer Science (AREA)
  • Organic Chemistry (AREA)
  • Physics & Mathematics (AREA)
  • Food Science & Technology (AREA)
  • General Engineering & Computer Science (AREA)
  • General Physics & Mathematics (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • General Business, Economics & Management (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • Genetics & Genomics (AREA)
  • Biochemistry (AREA)
  • Databases & Information Systems (AREA)
  • Economics (AREA)
  • Human Resources & Organizations (AREA)
  • Marketing (AREA)
  • Primary Health Care (AREA)
  • Strategic Management (AREA)
  • Data Mining & Analysis (AREA)
  • Devices For Dispensing Beverages (AREA)

Abstract

La présente invention concerne un appareil de production de boisson alcoolisée fermentée et son procédé de commande et, plus particulièrement, un appareil de production de boisson alcoolisée fermentée et son procédé de commande dans lequel une boisson alcoolisée fermentée artisanale peut être produite, même sans connaissances professionnelles ou installation de brassage, et consommée par la suite. Un mode de réalisation de la présente invention peut fournir un appareil de production de boisson alcoolisée fermentée ayant une pluralité de chambres de fût et conçu de telle sorte que la production de boisson alcoolisée fermentée est effectuée dans chaque chambre de fût, l'appareil comprenant : un affichage principal pour fournir une interface utilisateur et ayant un module de communication sans fil ; un ensemble évaporateur prévu pour refroidir l'intérieur des chambres de fût ; un module de canal de fluide qui est disposé dans chaque chambre de fût pour permettre la production indépendante d'une boisson alcoolisée fermentée et à travers lequel le concentré de boisson alcoolisée fermenté et le gaz circulent ; une carte de circuit imprimé de cellule correspondant à chaque module de canal de fluide pour commander le module de canal de fluide ; et une carte de circuit imprimé principale pour commander l'ensemble évaporateur et communiquer avec l'écran principal et la carte de circuit imprimé de cellule, respectivement.
PCT/KR2021/008155 2020-06-30 2021-06-29 Appareil de production de boisson alcoolisée fermentée WO2022005156A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
KR10-2020-0080671 2020-06-30
KR1020200080671A KR102534866B1 (ko) 2020-06-30 2020-06-30 발효주 제조장치

Publications (1)

Publication Number Publication Date
WO2022005156A1 true WO2022005156A1 (fr) 2022-01-06

Family

ID=79316526

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/KR2021/008155 WO2022005156A1 (fr) 2020-06-30 2021-06-29 Appareil de production de boisson alcoolisée fermentée

Country Status (2)

Country Link
KR (1) KR102534866B1 (fr)
WO (1) WO2022005156A1 (fr)

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH05319489A (ja) * 1992-05-18 1993-12-03 Bokuson Kogyo Kk ビール注出装置
KR20160124508A (ko) * 2015-04-20 2016-10-28 에스케이텔레콤 주식회사 맥주 제조 장치
KR20180052362A (ko) * 2016-11-10 2018-05-18 엘지전자 주식회사 맥주 제조장치에 의해 제조되는 맥주의 레시피 제공 방법을 수행하는 이동 단말기, 및 상기 방법을 수행하는 프로그램을 기록한 기록 매체
KR101962413B1 (ko) * 2017-09-18 2019-03-26 주식회사 인더케그 맥주 제조장치 및 이를 이용한 맥주 제조방법
KR101962410B1 (ko) * 2017-09-18 2019-03-26 주식회사 인더케그 맥주 제조장치

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101962417B1 (ko) * 2017-09-18 2019-03-26 주식회사 인더케그 비접촉 발효도 측정 방법을 이용한 맥주 제조장치 및 맥주 제조장치의 제어방법
KR102552644B1 (ko) * 2017-11-17 2023-07-07 엘지전자 주식회사 음료 제조기

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH05319489A (ja) * 1992-05-18 1993-12-03 Bokuson Kogyo Kk ビール注出装置
KR20160124508A (ko) * 2015-04-20 2016-10-28 에스케이텔레콤 주식회사 맥주 제조 장치
KR20180052362A (ko) * 2016-11-10 2018-05-18 엘지전자 주식회사 맥주 제조장치에 의해 제조되는 맥주의 레시피 제공 방법을 수행하는 이동 단말기, 및 상기 방법을 수행하는 프로그램을 기록한 기록 매체
KR101962413B1 (ko) * 2017-09-18 2019-03-26 주식회사 인더케그 맥주 제조장치 및 이를 이용한 맥주 제조방법
KR101962410B1 (ko) * 2017-09-18 2019-03-26 주식회사 인더케그 맥주 제조장치

Also Published As

Publication number Publication date
KR20220002811A (ko) 2022-01-07
KR102534866B1 (ko) 2023-05-22

Similar Documents

Publication Publication Date Title
WO2018216958A2 (fr) Appareil de préparation de boisson
WO2017126845A1 (fr) Appareil de production de bière
WO2018216957A2 (fr) Appareil de préparation de boisson
WO2017039333A1 (fr) Réfrigérateur
WO2017039334A1 (fr) Réfrigérateur
WO2012008758A2 (fr) Réfrigérateur et appareil de refroidissement
WO2017039332A1 (fr) Réfrigérateur
WO2017126844A1 (fr) Appareil de logement et appareil de production de bière le comprenant
WO2018216971A2 (fr) Élément de fabrication de boisson et machine de fabrication de boisson le comprenant
WO2020111388A1 (fr) Dispositif de fabrication de boisson et procédé de commande correspondant
WO2011081498A2 (fr) Réfrigérateur
WO2016122118A1 (fr) Appareil de détection de gaz, appareil de cuisson et procédé de commande des appareils
WO2019045318A1 (fr) Appareil ménager
WO2021141270A1 (fr) Dispositif de culture de plantes
EP3237805A1 (fr) Appareil de détection de gaz, appareil de cuisson et procédé de commande des appareils
WO2022114582A1 (fr) Appareil de production de boisson fermentée
WO2021261670A1 (fr) Bouchon de fût et fût comprenant un bouchon de fût
WO2021201475A1 (fr) Dispositif de culture de plantes
WO2021261672A1 (fr) Appareil pour préparer une boisson fermentée
WO2022005156A1 (fr) Appareil de production de boisson alcoolisée fermentée
WO2022004954A1 (fr) Appareil pour la fabrication d'une boisson fermentée
EP3201547A1 (fr) Réfrigérateur et procédé de commande de celui-ci
WO2020190037A1 (fr) Bouilloire électrique
WO2016052861A1 (fr) Réfrigérateur et procédé de commande associé
EP3619384A1 (fr) Appareil ménager

Legal Events

Date Code Title Description
121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 21832817

Country of ref document: EP

Kind code of ref document: A1

NENP Non-entry into the national phase

Ref country code: DE

32PN Ep: public notification in the ep bulletin as address of the adressee cannot be established

Free format text: NOTING OF LOSS OF RIGHTS PURSUANT TO RULE 112(1) EPC (EPO FORM 1205A DATED 01/06/2023)

122 Ep: pct application non-entry in european phase

Ref document number: 21832817

Country of ref document: EP

Kind code of ref document: A1