Chilling apparatus

Abstract

An apparatus for chilling beverage containers such as bottles or cans includes a fluid tank containing chilling liquid cooled by a refrigeration unit and a membrane of collapsible thermoplastic polyurethane includes an internal chamber for supporting the container in the liquid, the membrane in the form of a shaped sleeve that surrounds the container to prevent the container coming into direct contact with the chilling liquid but which permits the liquid to transfer heat from the container to cool the contents of the container. A vacuum withdraws air from the internal chamber to draw the membrane into contact with the container and a drive arrangement rotates the sleeve and bottle. A refrigerated fluid supply system directs externally chilled fluid at the rotating membrane and recycles heated fluid for rechilling.

Description

BACKGROUND OF THE INVENTION[0001]1. Field of the Invention[0002]The present invention pertains to cooling or chilling apparatus, which in a particular but not exclusive aspect, may be applied to the chilling of beverages such as beer, wine and soda drinks in bottles or cans or other containers but which may be applied to cooling or chilling other articles. The invention also pertains to a preformed thermoplastic polyurethane body for receiving, supporting and contracting into engagement with the exterior of the beverage container to transfer heat from the beverage container to a chilling fluid in the apparatus.[0003]2. Description of the Prior Art[0004]Beverages in containers are normally cooled in conventional refrigerators, or in larger commercial establishments, cold rooms. There is, however, usually a considerable period of time, which elapses between the time at which the beverage container is placed into a refrigerator or cold room and the time at which its temperature is acce...

AI Technical Summary

Benefits of technology

[0012]The present invention aims to provide in a preferred aspect, apparatus for cooling or chilling beverages and in particular beverage containers such as wine bottles, beer and soft drink bottles, cans or the like, and the contents thereof, in a rapid and efficient manner while maintaining the beverage containers substantially dry. The present invention, while particularly applicable to the cooling or chilling of beverages may be used for cooling or chilling of other articles.

Problems solved by technology

There is, however, usually a considerable period of time, which elapses between the time at which the beverage container is placed into a refrigerator or cold room and the time at which its temperature is acceptable for drinking.

However, ice is not readily available in many situations and additionally cannot be contained easily without melting.

The above problems are accentuated in establishments, which are involved in the supply of cold beverages such as restaurants.

In these situations, it is often impossible for a large range of wines or other beverages to be stored and maintained at a low temperature for service and supply.

Some arrangements have been proposed whereby bottles or other containers are placed into a container carrying a chilled liquid; however, in these arrangements the bottles or other containers become wet and therefore are not immediately suitable for use.

Additionally, there is a danger that wet bottles or containers can slip from the grasp of a user.

In this context, previously known apparatus for cooling bottles of wine, particularly, have proved to be inadequate.

Similarly, there has been a need, substantially unfulfilled, for apparatus to warm containers of materials to be consumed, such as jars of baby food.

Such apparatus does not provide active movement of the beverage container relative to the chilling fluid and relies on the chilling fluid to force the closure bag against the U-shaped support.

The heat transfer is not believed to be effective.

Second, the fluid pressure against the bag must collapse the sidewalls of the U-shaped support inwardly and against the bottle.

The requirement that fluid pressure must force the bag and support member inwardly but that the support member prevents the bag and bottle from engaging one another to prevent the bag from rupturing during withdrawal therefrom appears to limit the rate and effectiveness of any possible heat transfer.

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