Patent Application
20170190559
The invention relates to a bar system for simultaneously pouring beer from a reservoir into a plurality of containers such as glasses, comprising a supply line having an adjoining distributor region with a plurality of outlets, wherein the beer can be conducted via the supply line into the distributor region and via said distributor region into the containers such as glasses.
Furthermore, the invention relates to a method for simultaneously pouring beer into a plurality of containers such as glasses, wherein the beer is conducted from a reservoir for the beer via a supply line to a distributor region having a plurality of outlets, and wherein the beer is dispensed via the outlets and taps into the containers such as glasses.
In the food service industry, bar systems with different designs are used for serving beverages, in particular carbonated beverages such as beer, for example. For this purpose, bar systems which can be used to fill drinking containers in a semi-automated or automated manner are also known.
Known bar systems normally comprise a bar computer that controls a pouring operation. After an actuation of a button by the serving staff, a main valve in the selected tap is opened, which valve releases the flow of a beverage. The beverage then flows out of a supply container or reservoir, through a feed line and the selected tap into a drinking container. Once a desired amount is reached or the drinking container is full, the valve is closed and the pouring operation is ended. A serving amount is typically set by means of a time or quantity control. In the case of a quantity control, a flow meter is for example provided to measure a flow mass, wherein the flow meter is connected to the bar computer. The bar computer thus receives current information about the poured beverage quantity and can thus control the pouring operation.
At large events with several thousand people, such as open-air concerts, at least a few hundred people must often be served beverages simultaneously within a short time. In order to meet this demand, what is referred to as pre-pouring begins roughly an hour before the arrival of visitors. During pre-pouring, approximately 80% of the filling quantity is poured into the glasses, so that more than 1,000 glasses are quickly available and the head of foam is only formed by an additional brief feed. During operation, continuous serving then occurs by means of what is referred to as final pouring (pour plus head of foam).
Existing bar systems for serving at large events regulate an amount of the beverage being dispensed using a till system, but the rate is very slow. Although faster systems are also known, these systems have a low degree of automation. These faster systems comprise a tank, a relatively thick line and a rapid tap with no regulation. Pouring must be performed manually by a master pourer. Even if a master pourer has an appropriate routine, pouring beer into glasses with a consistent head of foam is in this manner not possible or hardly possible.
To the extent that semi-automated or automated bar systems have been used up to now, these systems operate slowly, as approximately ten seconds are required to fill up a glass. This is adequate for pre-pouring under ideal conditions, since ample time is available therefor, but not for final pouring. For final pouring, a target of three to four seconds per pouring operation should be achieved.
In the context of the invention, it was found that a plurality of parameters which interact with one another are to be considered to meet the criteria of a high pouring capacity or rapid filling of glasses while forming a consistently high foam head of the beer in the glasses. These especially include the pressure to which the beer is subjected, the temperature of the beer, and the supply of CO2. These parameters can in particular also influence a pouring rate in the course of operation. If these parameters change, a bar system must therefore be occasionally recalibrated in a relatively costly manner. In the case of automated bar systems, there is also the problem that the individual taps typically have a different pouring rate. The glass that is filled at the highest pouring rate due to the proximity to the supply line may therefore already be overflowing while a different glass that is located farther away from the supply line and is thus filled from a tap with a lower pouring rate is only half full. The pouring rate or a flow rate of individual taps can be matched to one another, but costly calibration work is necessary to do so, particularly if the pouring rate also changes in the course of operation as explained above.
According to the prior art, attempts have been made to create automated bar systems which are intended to enable rapid pouring. In DE 10 2010 044 550 A1, a bar system with a distributor having a plurality of outlets is disclosed. A pressure compensation chamber is arranged above the distributor, which chamber acts as a damper during the opening or closing of stop valves and is thus intended to enable faster pouring. However, it has been shown that this system can in any case be used at higher pressures on the beer of approximately 3 bar, but then also results in increased foam formation due to the stronger pressure. To avoid this increased foam formation, the pouring rate must ultimately be restricted. The aforementioned higher pouring rates, in particular targets of three to four seconds for filling glasses with a volume of one-half liter, are therefore not attainable.
The object of the invention is to specify a bar system of the type named at the outset with which a plurality of glasses can be simultaneously filled with beer within a short time, wherein the glasses can be filled uniformly and with a head of foam of largely equal height.
Furthermore, the object of the invention is to specify a method with which a plurality of glasses can be rapidly filled with beer and with the formation of a head of foam of approximately equal height.
For a bar system of the type named at the outset, the object of the invention is attained in that the distributor region can be completely filled with beer when the supply line is partially filled.
One advantage of a bar system according to the invention can be seen in that a plurality of glasses or other containers, such as cups, can be simultaneously filled with beer, wherein despite the plurality of glasses the beer is of equal height and is poured with a head of foam of essentially equal height. At the same time, a pouring rate for all glasses is for the most part consistent, so that no overflowing and thus also no loss of beer occurs as a result of different pouring rates. These effects are achieved by a partial filling of the supply line on the one hand, and by a complete filling of the distributor region while maintaining this state by a consistent backfeed of beer from the supply line. Along the supply line, which is only partially full, the foam is effectively separated from the liquid. This is particularly advantageous in the case of highly agitated beer, as a uniform foam head formation would otherwise not be possible. The liquid separated from the foam is subsequently supplied to the distributor region, so that foam-free beer is available for pouring. It thus becomes possible, to form a uniform head of foam in all glasses starting from the foam-free beer in the distributor region. In addition, a high pouring rate is ensured. Since the distributor region is completely filled, different pouring rates are also avoided for the most part, whereby a loss of beer due to a glass overflowing is prevented.
A connection between the supply line and distributor region, wherein the supply line can be filled only partially with beer, but the distributor region can be filled completely with beer, can take place in different ways. For example, it is possible that, at a connection point of the distributor region to the supply line, a pump is provided with which the beer liquid that is separated from the foam is pumped from the supply line into the distributor region. Another possibility is that, between the supply line and the distributor region, a non-return valve is arranged so that, at a sufficiently high pressure, the distributor region is constantly filled with beer. A further connection possibility is that the supply line and the distributor region are embodied as communicating vessels, wherein a connection leads from the liquid region in the supply line to the distributor region, and a highest level of the liquid in the distributor region lies below a lowest level of the liquid in the supply line.
An embodiment with a particularly simple design results if the supply line opens into the distributor region at an upper part of the distributor region, in particular at a highest point of the distributor region. It is thus possible to constantly keep the distributor completely filled with beer in a simple manner and without additional technical measures. For this purpose, it is expedient that the supply line is arranged in connection with the distributor region above said distributor region. The beer can then be conducted downwards into the distributor region from above via the supply line, so that the distributor region is constantly filled with beer. If the supply line is embodied with a longitudinal extension, a demixing of foam and beer liquid can also occur at the same time in a simple design during a feed of the beer into the distributor region when the supply line is partially full, as a result of which optimal conditions for a subsequent pouring of the beer from the distributor region are created.
To achieve a most suitable possible demixing of foam and beer liquid, it can be provided that the supply line is embodied with a longitudinal extension which corresponds to at least a longitudinal extension of the distributor region. With this measure, an adequately long distance is provided along which the desired separation of the foam from the liquid of the beer can occur. This is particularly important if beer is to be poured from newly delivered kegs or tanks, since this beer normally is not settled or is agitated as a result of transport.
In particular, it can be provided that the supply line is embodied in connection with the distributor region with a part connecting vertically to the distributor region and a longitudinally extended part connecting thereto which is preferably arranged horizontally. The supply line and the distributor region can then be embodied in a tubular manner. This results in a particularly simple technical design for achieving a high pouring rate with a simultaneously optimal appearance of the poured beer in the glasses and a minimization of the loss of beer due to different pouring rates.
To further homogenize the pouring process, a pressure compensation vessel with a gas supply for applying a gas to the pressure compensation vessel can be provided, wherein the pressure compensation vessel is connected to the supply line with gas exchange taking place. A high pouring rate can thus still be obtained without a loss in quality even if the beer is backfed slowly.
The pressure compensation vessel can in principle be arranged at any desired positions in the bar system, since the gas can be fed to the supply line via a pressure line without significant technical problems. However, it is preferred that the pressure compensation vessel is arranged above the supply line. This allows a compact design, since the pressure compensation vessel, supply line and distributor region can be positioned one on top of the other. In particular, these components can be arranged one on top of the other on a plane, so that a space-saving setup results.
The pressure compensation vessel can, like the supply line and the distributor region, be embodied in a tubular manner or as a tube. If all three components are embodied in a tubular manner, they can be connected using a vertical tube, so that design work for the bar system is minimized.
The distributor region is expediently equipped with a number of taps equaling a number of the outlets. Here, it is advantageous that openings of the taps are positioned above a maximum level of a beer in the distributor region. The beer is then fed into a tap from below, which is advantageous with regard to the optimal formation of a head of foam.
Switching valves can also be provided in the taps in order to rinse the taps with water as needed. During operation of a bar system according to the invention, the beer can be left in the supply line during an interruption in the serving operation (for example, at night), since CO2 is applied to the beer in any case by the pressure compensation vessel and the beer therefore does not suffer a reduction in quality. In the taps in which residual beer remains, however, hygienic problems can occur over time. If a switching valve is provided, the tap can easily be rinsed with water and thus cleaned after completion of a pouring operation. In addition, it is also possible that corresponding cleaning procedures are logged by a bar computer, so that the proper operation of a bar system can also be documented.
In a further embodiment, the bar system can comprise a rotatable and raisable lifting device for the glasses. With a lifting device that is both raisable and also rotatable, pouring into glasses or cups of differing glass or cup heights, respectively, can occur in that an adjustment is made by means of a suitable upwards or downwards travel of a surface for the containers. Additionally, even better control is ensured during the pouring operation. By raising the containers and pivoting the same, the ends of the taps can reach far into said containers, so that the ends of the taps are initially positioned just above a base of the container that is to be filled. During pouring, the containers are lowered so that a consistently small distance between the end of the tap or tap line and the fill level in the container can be maintained. Only at the end of the foam-free pour is the lifting device pivoted into the horizontal position of the containers and lowered in order to create a larger clear distance between the tap line and the fill level and to thus form the head of foam. The rotating mechanism and the pivoting mechanism are embodied such that they can be actuated simultaneously. In this manner, the containers can be moved along any desired lifting and pivoting paths.
To calculate and control an optimal pour, the bar system can be equipped with an industrial computer having an integrated PLC control. Via the control, an optimal flow rate can be controlled in order to achieve the same pouring time and foam formation even in the case of pressure differences.
Apart from this, it can also be provided that the supply line and the distributor region are partially or completely encased by profiles of a metal. For this purpose, specifically profiles of aluminum or an aluminum alloy are used, preferably die-cast profiles of these materials. The profiles are embodied in a hollow manner, and a cooling medium can be applied thereto in order to keep a temperature of the beer constant at approximately 4° C. Thus, in contrast to the prior art, according to which a costly wrapping with copper pipes occurs, the beer temperature is kept at a desired value in a simple manner.
The method-related object of the invention is attained in that, in a method of the type named at the outset, the beer is conducted from a reservoir via a supply line, partially filling said supply line, into the distributor region, completely filling said distributor region, and the beer is poured when the distributor region is full.
One advantage achieved by the method according to the invention can be seen in that, due to the only partial filling of the supply line but the simultaneous complete filling of the distributor region, beer can be poured into a plurality of glasses at a high pouring rate and with an optimal or uniform formation of a head of foam in the individual glasses. Along the supply line, which is only partially filled, for example at a fill level of 20% to 90%, a settling of the supplied beer takes place. During this settling, the foam separates from the liquid of the beer, as a result of which virtually pure liquid can be conducted into the distributor region. The distributor region is completely filled, so that an equal pouring rate is ensured for the individual outlets even if all outlets are operated at the same time. As a result of these combined measures, not only is the beer poured into the individual glasses at an equal rate, but also at a high pouring rate with the formation of a head of foam of essentially equal height.
For the complete filling of the distributor region in a simple manner, it is advantageous if the beer is introduced into the distributor region at a highest point thereof.
A complete filling of the distributor region can be achieved in a particularly simple manner if the beer is conducted into the distributor region from above via a tubular connector while partially filling the supply line.
For a settling of the beer or an effective separation of the foam from the liquid of the beer, it can be provided that the beer is conducted along a preferably horizontally embodied part of the supply line while partially filling said supply line, and subsequently conducted downward to the distributor region in another part.
A fill level in the supply line can in principle be chosen as desired, provided that a filling of said supply line is not complete and a volume for the foam that is to be separated is thus available. It is expedient that the beer is conducted in a region of the supply line arranged upstream of the distributor region at a fill level of maximally 80%, preferably maximally 60%.
For a uniform filling of the glasses at a fluctuating backfeed rate of the beer, for example in the case of a low fill level in a tank serving as a reservoir, pressure fluctuations occurring during pouring can be compensated by applying gas from a pressure compensation vessel to the supply line. Here, it can in particular be provided that the gas is supplied from a pressure compensation vessel arranged above the supply line, so that the method can be implemented with a compact bar system.
In addition, it can be provided that the containers such as glasses are moved vertically and pivoted in a controlled manner during pouring. In this manner, the method can be further improved with regard to an optimal filling of the containers and a formation of a head of foam. The glasses are then initially pivoted and moved downward during filling, so that a constant distance between the tap line and fill level is continuously ensured in the container. For the formation of a head of foam, the container is then positioned vertically and lowered at a predetermined fill level.
To attain consistent temperatures of poured beer, the supply line and the distributor region can be cooled with a liquid cooling medium. This can be achieved, for example, if the cooling medium is conducted through metal profiles adjoining the supply line and the distributor region.
Additional advantages, features and effects of the invention follow from the exemplary embodiment described below. The drawings which are thereby referenced show the following:
In
In
Furthermore, the bar system comprises multiple taps 10 having switching valves 101 according to
For pouring into glasses 4, a lifting device 12 illustrated separately in
In
| Number | Date | Country | Kind |
|---|---|---|---|
| A 50086/2014 | Feb 2014 | AT | national |
| Filing Document | Filing Date | Country | Kind |
|---|---|---|---|
| PCT/AT2015/050014 | 1/15/2015 | WO | 00 |
