JPH0570760B2 - - Google Patents
Info
- Publication number
- JPH0570760B2 JPH0570760B2 JP5751087A JP5751087A JPH0570760B2 JP H0570760 B2 JPH0570760 B2 JP H0570760B2 JP 5751087 A JP5751087 A JP 5751087A JP 5751087 A JP5751087 A JP 5751087A JP H0570760 B2 JPH0570760 B2 JP H0570760B2
- Authority
- JP
- Japan
- Prior art keywords
- gas
- draft beer
- pressure
- temperature
- carbon dioxide
- Prior art date
- Legal status (The legal status 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 status listed.)
- Expired - Lifetime
Links
- 235000013405 beer Nutrition 0.000 claims description 80
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims description 64
- 229910002092 carbon dioxide Inorganic materials 0.000 claims description 32
- 239000001569 carbon dioxide Substances 0.000 claims description 32
- 230000001105 regulatory effect Effects 0.000 claims description 24
- 238000001816 cooling Methods 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 2
- 239000007789 gas Substances 0.000 description 76
- 230000007423 decrease Effects 0.000 description 9
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 6
- 239000006260 foam Substances 0.000 description 4
- 238000010521 absorption reaction Methods 0.000 description 3
- 238000010586 diagram Methods 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 229910052757 nitrogen Inorganic materials 0.000 description 3
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 2
- 238000010943 off-gassing Methods 0.000 description 2
- 239000003463 adsorbent Substances 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 238000003795 desorption Methods 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 239000003507 refrigerant Substances 0.000 description 1
- 238000001179 sorption measurement Methods 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B67—OPENING, CLOSING OR CLEANING BOTTLES, JARS OR SIMILAR CONTAINERS; LIQUID HANDLING
- B67D—DISPENSING, DELIVERING OR TRANSFERRING LIQUIDS, NOT OTHERWISE PROVIDED FOR
- B67D1/00—Apparatus or devices for dispensing beverages on draught
- B67D1/08—Details
- B67D1/12—Flow or pressure control devices or systems, e.g. valves, gas pressure control, level control in storage containers
- B67D1/1252—Gas pressure control means, e.g. for maintaining proper carbonation
-
- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F17—STORING OR DISTRIBUTING GASES OR LIQUIDS
- F17C—VESSELS FOR CONTAINING OR STORING COMPRESSED, LIQUEFIED OR SOLIDIFIED GASES; FIXED-CAPACITY GAS-HOLDERS; FILLING VESSELS WITH, OR DISCHARGING FROM VESSELS, COMPRESSED, LIQUEFIED, OR SOLIDIFIED GASES
- F17C13/00—Details of vessels or of the filling or discharging of vessels
- F17C13/02—Special adaptations of indicating, measuring, or monitoring equipment
- F17C13/026—Special adaptations of indicating, measuring, or monitoring equipment having the temperature as the parameter
-
- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F17—STORING OR DISTRIBUTING GASES OR LIQUIDS
- F17C—VESSELS FOR CONTAINING OR STORING COMPRESSED, LIQUEFIED OR SOLIDIFIED GASES; FIXED-CAPACITY GAS-HOLDERS; FILLING VESSELS WITH, OR DISCHARGING FROM VESSELS, COMPRESSED, LIQUEFIED, OR SOLIDIFIED GASES
- F17C2223/00—Handled fluid before transfer, i.e. state of fluid when stored in the vessel or before transfer from the vessel
- F17C2223/01—Handled fluid before transfer, i.e. state of fluid when stored in the vessel or before transfer from the vessel characterised by the phase
- F17C2223/0146—Two-phase
- F17C2223/0153—Liquefied gas, e.g. LPG, GPL
-
- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F17—STORING OR DISTRIBUTING GASES OR LIQUIDS
- F17C—VESSELS FOR CONTAINING OR STORING COMPRESSED, LIQUEFIED OR SOLIDIFIED GASES; FIXED-CAPACITY GAS-HOLDERS; FILLING VESSELS WITH, OR DISCHARGING FROM VESSELS, COMPRESSED, LIQUEFIED, OR SOLIDIFIED GASES
- F17C2227/00—Transfer of fluids, i.e. method or means for transferring the fluid; Heat exchange with the fluid
- F17C2227/03—Heat exchange with the fluid
- F17C2227/0302—Heat exchange with the fluid by heating
-
- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F17—STORING OR DISTRIBUTING GASES OR LIQUIDS
- F17C—VESSELS FOR CONTAINING OR STORING COMPRESSED, LIQUEFIED OR SOLIDIFIED GASES; FIXED-CAPACITY GAS-HOLDERS; FILLING VESSELS WITH, OR DISCHARGING FROM VESSELS, COMPRESSED, LIQUEFIED, OR SOLIDIFIED GASES
- F17C2250/00—Accessories; Control means; Indicating, measuring or monitoring of parameters
- F17C2250/06—Controlling or regulating of parameters as output values
- F17C2250/0605—Parameters
- F17C2250/0626—Pressure
Landscapes
- Engineering & Computer Science (AREA)
- Mechanical Engineering (AREA)
- General Engineering & Computer Science (AREA)
- Devices For Dispensing Beverages (AREA)
- Filling Or Discharging Of Gas Storage Vessels (AREA)
Description
【発明の詳細な説明】
(1) 産業上の利用分野
この発明は生ビール注出装置における生ビール
収納容器内ガス圧の自動調整方法に関するもので
ある。DETAILED DESCRIPTION OF THE INVENTION (1) Field of Industrial Application This invention relates to a method for automatically adjusting the gas pressure within a draft beer storage container in a draft beer dispensing device.
(2) 従来の技術
たとえば樽詰の生ビールをデイスペンサーで瞬
間的に冷却して注出する装置として第３図に示す
ものが知られている。１は内部に冷却コイル２を
有するデイスペンサー、３は生ビール樽、４は生
ビール樽３の口部に装着されたデイスペンスヘツ
ド、５はデイスペンスヘツド４を介して樽３の口
部と冷却コイル２の一端を接続したビールホー
ス、６は冷却コイル２の他端に装着されたビール
注出弁、７は炭酸ガスボンベ、９は炭酸ガスボン
ベ７内とデイスペンスヘツド４のガス通路を該ボ
ンベ７のガス出口に設置した減圧弁１０を介して
接続した炭酸ガス供給用のガスホース、１５はサ
イホンパイプ、１６は冷水槽、１７は冷媒コイ
ル、１８は冷凍機、４０，４１は逆止弁である。(2) Prior Art For example, the device shown in FIG. 3 is known as a device for instantaneously cooling and dispensing barreled draft beer using a dispenser. 1 is a dispenser with a cooling coil 2 inside, 3 is a draft beer barrel, 4 is a dispense head attached to the mouth of the draft beer barrel 3, and 5 is connected to the mouth of the barrel 3 via the dispense head 4 and the cooling coil. 2 is a beer hose connected to one end of the cooling coil 2, 6 is a beer dispensing valve attached to the other end of the cooling coil 2, 7 is a carbon dioxide gas cylinder, and 9 is a gas passage between the inside of the carbon dioxide gas cylinder 7 and the dispensing head 4 of the cylinder 7. A gas hose for supplying carbon dioxide gas is connected through a pressure reducing valve 10 installed at the gas outlet, 15 is a siphon pipe, 16 is a cold water tank, 17 is a refrigerant coil, 18 is a refrigerator, and 40 and 41 are check valves.
前記のような注出装置においては、使用するデ
イスペンサー１によつても異なるが、炭酸ガスボ
ンベ７内の炭酸ガス（１次圧60Kgｆ／cm2）を減圧
弁１０を開いて、通常1.5〜3.5Kgｆ／cm2に減圧
後、ガスホース９からデイスペンスヘツド４のガ
ス通路を径て生ビール樽３内に供給し、この供給
した炭酸ガスの圧力（ガス圧）によつてサイホン
パイプ１５を介して樽３内の生ビールをデイスペ
ンスヘツド４のビール通路、ビールホース５を径
て冷却コイル２を通過させ、ビール注出弁６を開
くことによつて注出する。 In the above-mentioned dispensing device, the carbon dioxide gas (primary pressure 60 Kgf/cm 2 ) in the carbon dioxide gas cylinder 7 is normally 1.5 to 3.5 cm by opening the pressure reducing valve 10, although it varies depending on the dispenser 1 used. After reducing the pressure to Kgf/cm 2 , the gas is supplied from the gas hose 9 through the gas passage of the dispense head 4 into the draft beer barrel 3 , and the pressure of the supplied carbon dioxide (gas pressure) causes it to flow through the siphon pipe 15 into the barrel. The draft beer in 3 is passed through the beer passage of the dispense head 4, the beer hose 5, and the cooling coil 2, and is poured out by opening the beer pouring valve 6.
前記注出に際し、樽３内に供給される炭酸ガス
は、樽３内の生ビールの温度とそのガス圧から一
定量が生ビールに溶け込み、時間の経過とともに
平衡状態に達する。この炭酸ガスの生ビールへの
溶け込み量の比率を示す数字として、第４図に示
すような温度圧力特性としてのガス量比が使われ
る。このガス量比は気体溶解の法則としてのヘン
リーの法則（一定の温度では一定量の液体に溶解
する気体の重量はその気体の圧力に比例する）に
基づき、生ビール容量に対して溶解したガス量を
０℃1atm換算した容量の比率で表示され、生ビ
ールの場合、通常2.6〜3.4量比が最適とされてい
る。 During the pouring, a certain amount of carbon dioxide gas supplied into the barrel 3 dissolves into the draft beer due to the temperature of the draft beer in the barrel 3 and its gas pressure, and reaches an equilibrium state over time. As a number indicating the ratio of the amount of carbon dioxide dissolved into draft beer, the gas amount ratio as a temperature-pressure characteristic as shown in FIG. 4 is used. This gas ratio is based on Henry's law, which is a law of gas dissolution (at a certain temperature, the weight of a gas dissolved in a certain amount of liquid is proportional to the pressure of that gas), and the amount of gas dissolved in relation to the volume of draft beer. It is expressed as a volume ratio converted to 0℃/atm, and for draft beer, a volume ratio of 2.6 to 3.4 is usually considered optimal.
すなわち、言い換えると ガス量比＝ブンゼンの吸収係数×圧力 ……(1) （ml／ml） （atm） となる。 In other words, Gas amount ratio = Bunsen absorption coefficient x pressure ……(1) (ml/ml) (atm) becomes.
ところで、生ビール樽３は10〜50の内容積が
あり、樽３の開封後、注ぎ始めてから空になるま
でに相当の時間を要し、シーズン外では数日も要
する場合がある。このような場合、樽３内の生ビ
ールの温度は樽周囲の温度の影響を受けて変化す
る。(1)式のブンゼンの吸収係数は温度によつて変
化するから、結果としてガス量比も変化してしま
い、前記最適量比としての2.6〜3.4の範囲を越え
る場合がでてくる。そして、ガス量比が3.4以上
になると、生ビールは非常に不安定となり、いわ
ゆる泡過多ビールとなり、一方ガス量比が2.6以
下になると生ビールはガス抜け状態になつて泡立
ちのないビールとなる。 By the way, the draft beer barrel 3 has an internal volume of 10 to 50, and after the barrel 3 is opened, it takes a considerable amount of time from the start of pouring until it is emptied, and it may take several days outside of the season. In such a case, the temperature of the draft beer in the barrel 3 changes under the influence of the temperature around the barrel. Since the Bunsen absorption coefficient in equation (1) changes depending on the temperature, the gas amount ratio also changes as a result, and there are cases where the optimum amount ratio exceeds the range of 2.6 to 3.4. When the gas ratio is 3.4 or more, the draft beer becomes very unstable, resulting in what is called a beer with excessive foam.On the other hand, when the gas ratio is 2.6 or less, the draft beer becomes degassed and becomes a beer with no foam.
前記のような実情に鑑み、最近に至つて、第５
図に示すように、樽３側のガスホース９に感温式
調圧弁１１を設け、生ビールの温度変化によつて
ブンゼンの吸収係数が変化しても、ガス量比を一
定（例えば最適量比としての2.6）に圧力調節で
きるようにした装置が提案され、こりにより減圧
弁１０の２次圧を一定にしておいても、常に生ビ
ールの温度に見合つたガス圧をかけることが可能
となる。 In view of the above-mentioned circumstances, we have recently decided to
As shown in the figure, a temperature-sensitive pressure regulating valve 11 is provided on the gas hose 9 on the side of the barrel 3, and even if the Bunsen absorption coefficient changes due to changes in the temperature of the draft beer, the gas amount ratio is kept constant (for example, as an optimal amount ratio). In 2.6), a device that can adjust the pressure has been proposed, and even if the secondary pressure of the pressure reducing valve 10 is kept constant due to stiffness, it is possible to always apply a gas pressure commensurate with the temperature of draft beer.
(3) 発明が解決しようとする問題点
ところで、前記のように調圧弁１１を用い、ガ
ス量比＝一定という条件で圧力を調節する場合、
泡過多やガス抜け防止の面では一応の効果はある
が、新たに次のような問題点が発生する。すなわ
ち、生ビール樽３は工場出荷まで工場内の低温庫
に保存され、ビール温度も低い。そのため、この
低い温度のまま出荷し、前記調圧弁１１をチユー
ブ１３で接続した感温筒１２をビール樽３の底部
に取付けて装着したうえ、使用に供した場合、生
ビールの温度が低いためガス圧も低く、例えば調
圧弁１１のガス量比が2.6と設定されていると、
生ビールの温度が0°〜７℃の範囲ではガス圧が１
Kgｆ／cm2を越えず、したがつて注出時の生ビール
の流量が少なく、しかも注出に時間がかかるもの
となつていた。(3) Problems to be solved by the invention By the way, when the pressure is adjusted using the pressure regulating valve 11 as described above under the condition that the gas amount ratio is constant,
Although it is somewhat effective in preventing excessive bubbles and gas escape, the following new problems arise. That is, the draft beer barrel 3 is stored in a low-temperature warehouse within the factory until shipped from the factory, and the beer temperature is also low. Therefore, if the draft beer is shipped at this low temperature and the temperature-sensitive cylinder 12 to which the pressure regulating valve 11 is connected with the tube 13 is attached to the bottom of the beer barrel 3 and used for use, the temperature of the draft beer is low and the gas The pressure is also low, for example, if the gas volume ratio of the pressure regulating valve 11 is set to 2.6,
When the temperature of draft beer is between 0° and 7°C, the gas pressure is 1
Kgf/cm 2 is not exceeded, so the flow rate of draft beer during pouring is small, and moreover, pouring takes time.
そこで、この発明は泡過多やガス抜け防止は勿
論のこと、ビール温度が低いときのガス圧を従来
のものより高くすることができるようにすること
を技術的課題とする。 Therefore, the technical object of this invention is to not only prevent excessive foam and gas leakage, but also to make it possible to increase the gas pressure when the beer temperature is low compared to the conventional one.
(4) 問題点を解決するための手段
前記技術的課題を達成するため、この発明は前
記のような生ビール注出装置で、供給される炭酸
ガスの圧力を調整する感温式調圧弁として、ガス
量比の上限が3.4以下となり、かつガス量比が生
ビールの温度が0°〜10℃の範囲では3.0〜3.4であ
つて、ガス圧１Kgｆ／cm2以上となつているととも
に、生ビールの温度10°〜30℃の範囲では2.6〜3.0
となつているものを用いることを特徴とする。(4) Means for Solving the Problems In order to achieve the above technical problem, the present invention provides a draft beer dispensing device as described above, as a temperature-sensitive pressure regulating valve for regulating the pressure of carbon dioxide gas supplied. The upper limit of the gas amount ratio is 3.4 or less, and the gas amount ratio is 3.0 to 3.4 when the draft beer temperature is 0° to 10°C, the gas pressure is 1 Kgf/cm 2 or more, and the draft beer temperature is 3.0 to 3.4. 2.6 to 3.0 in the range of 10° to 30°C
It is characterized by using the following.
(5) 作用
前記のような感温式調圧弁を用いると、生ビー
ルの温度が0°〜10℃の範囲ではガス量比が3.0〜
3.4で、ガス圧が１Kgｆ／cm2以上となつて、従来
の調圧弁のガス圧より高くできるから、注出時の
生ビールの流量が少なくなることがなく、しかも
迅速な注出が可能となる。しかも、生ビールの温
度が10°〜30℃の範囲ではガス量比が2.6〜3.0とな
るから、従来と同様に泡過多ビールやガス抜けビ
ールが発生するのが効果的に防止される。(5) Effect When using the temperature-sensitive pressure regulating valve as described above, the gas ratio will be 3.0 to 3.0 when the temperature of draft beer is in the range of 0° to 10°C.
3.4, the gas pressure is 1Kgf/cm 2 or more, which can be higher than the gas pressure of a conventional pressure regulating valve, so the flow rate of draft beer does not decrease during pouring, and it can be poured quickly. . Moreover, since the gas ratio is 2.6 to 3.0 when the temperature of draft beer is in the range of 10° to 30°C, generation of excessively foamy beer or out-of-gassing beer is effectively prevented as in the past.
(6) 実施例
第１，２図にこの発明の一実施例を示す。この
実施例において従来のものと相違するところは主
に感温式調圧弁であり、その他のところは従来と
ほぼ同様となつている。(6) Embodiment Figures 1 and 2 show an embodiment of this invention. This embodiment differs from the conventional one mainly in the temperature-sensitive pressure regulating valve, and other parts are almost the same as the conventional one.
この調圧弁２１は従来のように生ビール樽３側
でなく、炭酸ガスボンベ７側に装着されている。
また、この調圧弁２１のキヤピラリチユーブ２３
で接続された感温筒２２は生ビール樽３の周囲の
大気中におかれ、該樽３の周囲温度から、多少の
タイムラグは生じるもののほぼ同温となる樽３内
の生ビールの温度を間接的に感知することができ
るようになつている。感温筒２２内には吸着剤と
しての活性炭や、窒素とフロンＲ−13の混合ガス
が封入され、周囲温度の変化によつてガスの吸脱
着が起り、調圧弁２１の後記ダイヤフラムの上面
に作用する圧力を増減させることが可能となつて
いる。感温筒２２内に封入された混合ガス等の配
合比は、生ビール樽３内のガス量比がヘンリーの
法則に基づかない第４図のＸで示す曲線を描くよ
うに設定されている。すなわち、このＸ線で示さ
れる温度圧力特性は
生ビールとして注出可能な温度域において、
ガス量比の上限がヘンリーの法則に基づくガス
量比3.4以下
生ビールの温度が0°〜10℃の範囲ではガス圧
が１Kgｆ／cm2以上
生ビールの温度が10°〜30℃の範囲ではガス
量比が2.6〜3.0となつており、生ビールの注出
時、の条件により泡過多の防止、の条件に
より流量の減少防止、の条件によりガス抜け
の防止が図れるようになつている。 This pressure regulating valve 21 is mounted not on the draft beer barrel 3 side as in the conventional case, but on the carbon dioxide gas cylinder 7 side.
In addition, the capillary tube 23 of this pressure regulating valve 21
The thermosensor 22 connected to the barrel 3 is placed in the atmosphere around the draft beer barrel 3, and indirectly measures the temperature of the draft beer in the barrel 3, which is almost the same temperature, although there is a slight time lag, based on the ambient temperature of the barrel 3. It has become possible to detect Activated carbon as an adsorbent and a mixed gas of nitrogen and Freon R-13 are sealed inside the temperature sensing cylinder 22, and adsorption and desorption of the gas occurs due to changes in ambient temperature, and the upper surface of the diaphragm (described later) of the pressure regulating valve 21 is heated. It is now possible to increase or decrease the applied pressure. The blending ratio of the mixed gas etc. sealed in the temperature sensing cylinder 22 is set so that the gas amount ratio in the draft beer barrel 3 draws a curve shown by X in FIG. 4, which is not based on Henry's law. In other words, the temperature-pressure characteristics shown by this X-ray are within the temperature range where draft beer can be poured.
The upper limit of the gas volume ratio is 3.4 or less based on Henry's law.When the temperature of draft beer is between 0° and 10°C, the gas pressure is 1Kgf/cm2 or more.When the temperature of draft beer is between 10° and 30°C, the gas volume is The ratio is between 2.6 and 3.0, and when pouring draft beer, it is possible to prevent excessive foam under conditions , to prevent a decrease in flow rate under conditions , and to prevent outgassing under conditions .
調圧弁２１の構造は第２図のようになつてお
り、同図において２５は弁本体で、一側にはガス
入口２６、他側にはガス出口２７が設けられてい
る。２８は上端にバルブシート２９を有し、上下
方向に摺動可能に配設された下弁棒で、該下弁棒
２８とバルブシート２９には軸方向に貫通した穴
３０が設けられている。下弁棒２８はスプリング
３１により、バルブシート２９が常時、弁本体２
５の弁座３３に密着するように付勢されている。
３４はガス逃がし口である。 The structure of the pressure regulating valve 21 is as shown in FIG. 2, in which reference numeral 25 is a valve body, and a gas inlet 26 is provided on one side and a gas outlet 27 is provided on the other side. A lower valve rod 28 has a valve seat 29 at its upper end and is arranged to be slidable in the vertical direction.The lower valve rod 28 and the valve seat 29 are provided with a hole 30 passing through them in the axial direction. . The lower valve stem 28 is supported by a spring 31 so that the valve seat 29 is always held against the valve body 2.
It is urged to come into close contact with the valve seat 33 of No. 5.
34 is a gas escape port.
また、３５は上下方向に摺動可能に配設された
上弁棒で、上端部にはダイヤフラム３６が連結さ
れている。上弁棒３５はダイヤフラム３６が水平
状態にあるとき、下端がバルブシート２９に当接
し、下弁棒２８の貫通穴３０を閉鎖するようにな
つている。３８はスプリング、３９は炭酸ガスの
２次圧をダイヤフラム３６の下面に加えるための
通孔を示す。 Further, 35 is an upper valve rod that is arranged to be slidable in the vertical direction, and a diaphragm 36 is connected to the upper end portion. The lower end of the upper valve rod 35 contacts the valve seat 29 when the diaphragm 36 is in a horizontal state, thereby closing the through hole 30 of the lower valve rod 28. 38 is a spring, and 39 is a through hole for applying secondary pressure of carbon dioxide gas to the lower surface of the diaphragm 36.
前記のような調圧弁２１が、ガスボンベ７から
供給される炭酸ガスの圧力を調整する作用を次に
説明する。 The function of the pressure regulating valve 21 as described above regulating the pressure of carbon dioxide gas supplied from the gas cylinder 7 will be described next.
生ビール樽３の周囲温度が上昇すると、感温筒
２２内の窒素が脱着されて圧力が増加し、それが
ダイヤフラム３６の上面に加圧する。ダイヤフラ
ム３６の下面にはスプリング３８の押圧力と、炭
酸ガスの２次圧の合計の力が作用している。この
ダイヤフラム３６の下面の力に対して上面の力が
打ち勝つと、ダイヤフラム３６は下側に湾曲し、
上弁棒３５及び下弁棒２８が下方に摺動し、バル
ブシート２９が弁座３３から離れて両者間にクリ
アランスが生ずる。このクリアランスを通つてガ
スボンベ７内の炭酸ガスが入口２６から生ビール
樽３のある出口２７側に流れる。そして、炭酸ガ
ス２次圧の上昇により、ダイヤフラム３６の下面
に加わる力が増加し、所定の圧力に達すると、ダ
イヤフラム３６は水平状態となる。これによつ
て、両弁棒３５，２８とも上方に摺動し、再びバ
ルブシート２９が弁座３３に密着してクリアラン
スがなくなり、炭酸ガスの流れが防止する。ここ
で炭酸ガスの圧力は一定になる。 When the ambient temperature of the draft beer barrel 3 rises, nitrogen in the temperature sensing cylinder 22 is desorbed and the pressure increases, which pressurizes the upper surface of the diaphragm 36. The total force of the pressing force of the spring 38 and the secondary pressure of carbon dioxide gas is acting on the lower surface of the diaphragm 36. When the force on the upper surface of the diaphragm 36 overcomes the force on the lower surface, the diaphragm 36 curves downward,
The upper valve rod 35 and the lower valve rod 28 slide downward, and the valve seat 29 separates from the valve seat 33, creating a clearance between them. Through this clearance, carbon dioxide gas in the gas cylinder 7 flows from the inlet 26 to the outlet 27 side where the draft beer barrel 3 is located. As the secondary pressure of carbon dioxide increases, the force applied to the lower surface of the diaphragm 36 increases, and when a predetermined pressure is reached, the diaphragm 36 becomes horizontal. As a result, both the valve stems 35 and 28 slide upward, and the valve seat 29 comes into close contact with the valve seat 33 again, eliminating the clearance and preventing the flow of carbon dioxide gas. Here, the pressure of carbon dioxide gas becomes constant.
一方、生ビール樽３の周囲温度が下降すると、
窒素が吸着されて圧力が減少し、ダイヤフラム３
６は下面から受ける力に負けて上側に湾曲し、上
弁棒３５のみが上方に摺動して、その下端がバル
ブシート２９から離れ、下弁棒２８の貫通穴３０
を開放する。このとき、下弁棒２８のバルブシー
ト２９は弁座３３に密着したままであるので、炭
酸ガスの入口２６から出口２７側への流れはな
い。また、２次圧が高いと、出口２７側の炭酸ガ
スが下弁棒２８の貫通穴３０を通つて逃がし口３
４から大気に排出される。そして、２次圧が低下
し、所定の圧力に達すると、ダイヤフラム３６は
水平状態となり、上弁棒３５が下方に摺動して、
再びその下端がバルブシート２９に当接し、貫通
穴３０を閉鎖する。これにより、炭酸ガスの大気
への排出が止まり、炭酸ガスの圧力は一定にな
る。尚、この大気排出のとき、生ビール樽３近傍
のガスホース９に装着した逆止弁４１により、樽
３内の炭酸ガスがデイスペンスヘツド４が開放状
態となつていても急には排出されず、徐々に抜け
ていく。そのため、樽３内の圧力低下は極めて遅
い。 On the other hand, when the ambient temperature of the draft beer barrel 3 decreases,
Nitrogen is adsorbed, the pressure decreases, and diaphragm 3
6 curves upward under the force received from the lower surface, and only the upper valve stem 35 slides upward, its lower end separating from the valve seat 29 and opening the through hole 30 of the lower valve stem 28.
to open. At this time, since the valve seat 29 of the lower valve rod 28 remains in close contact with the valve seat 33, there is no flow of carbon dioxide gas from the inlet 26 to the outlet 27 side. Furthermore, when the secondary pressure is high, carbon dioxide gas on the outlet 27 side passes through the through hole 30 of the lower valve rod 28 and escapes to the escape port 3.
4 is emitted into the atmosphere. Then, when the secondary pressure decreases and reaches a predetermined pressure, the diaphragm 36 becomes horizontal, and the upper valve rod 35 slides downward.
Its lower end abuts the valve seat 29 again, closing the through hole 30. This stops the emission of carbon dioxide gas into the atmosphere, and the pressure of carbon dioxide gas becomes constant. In addition, at the time of this atmospheric discharge, the check valve 41 attached to the gas hose 9 near the draft beer barrel 3 prevents the carbon dioxide gas in the barrel 3 from being suddenly discharged even if the dispense head 4 is in an open state. It gradually comes off. Therefore, the pressure within the barrel 3 decreases extremely slowly.
また、生ビール注出中は生ビール樽３内のビー
ル量が徐々に減少するため、樽内圧力が低下し、
ダイヤフラム３６の下面に加わる圧力が減少す
る。すると、ダイヤフラム３６の上下面に作用す
る圧力バランスが崩れてダイヤフラム３６が下側
に湾曲し、上弁棒３５、及び下弁棒２８が下方に
摺動し、バルブシート２９が弁座３３から離れて
両者間にクリアランスが生じ、このクリアランス
を通つて炭酸ガスが、前記のように、２次圧が元
の所定圧力に達するまで出口２７側に流れつづけ
る。 In addition, while pouring draft beer, the amount of beer in the draft beer barrel 3 gradually decreases, so the pressure inside the barrel decreases.
The pressure on the underside of diaphragm 36 is reduced. Then, the pressure balance acting on the upper and lower surfaces of the diaphragm 36 is disrupted, the diaphragm 36 curves downward, the upper valve rod 35 and the lower valve rod 28 slide downward, and the valve seat 29 separates from the valve seat 33. A clearance is created between the two, and carbon dioxide gas continues to flow toward the outlet 27 through this clearance until the secondary pressure reaches the original predetermined pressure, as described above.
調圧弁２１は前記のような作動をすることによ
り、第４図のＸ線で示すガス量比に基づく温度圧
力特性を実現する。 By operating as described above, the pressure regulating valve 21 realizes temperature-pressure characteristics based on the gas amount ratio shown by the X-ray in FIG.
前記実施例における調圧弁２１は一例を示した
もので、その構造は図示したものに限定されな
い。また、実施例では調圧弁２１を炭酸ガスボン
ベ７側のガスホース９に装着したが、この装着位
置も適宜に選択できることは勿論であり、ただ実
施例のように装着すると、従来のように感温筒を
生ビール樽３の交換の毎にいちいち着脱すること
が不要となり、装着作業が極めて簡単となる。 The pressure regulating valve 21 in the above embodiment is merely an example, and its structure is not limited to that shown. Further, in the embodiment, the pressure regulating valve 21 is attached to the gas hose 9 on the side of the carbon dioxide gas cylinder 7, but it goes without saying that the mounting position can be selected as appropriate. It becomes unnecessary to attach and detach the draft beer barrel 3 each time the draft beer barrel 3 is replaced, and the attachment work becomes extremely simple.
(7) 発明の効果
この発明は前記のようであつて、生ビール注出
装置において供給される炭酸ガスの圧力を調整す
る感温式調圧弁として、ガス量比の上限が3.4以
下となり、かつガス量比が生ビールの温度が0°〜
10℃の範囲では3.0〜3.4であつて、ガス圧１Kg
ｆ／cm2以上となつているとともに、生ビールの温
度10°〜30℃の範囲では2.6〜3.0となつているもの
を用いるので、泡過多ビールやガス抜けビールの
発生を防止することは勿論、それに加えて注出時
の生ビールの流量が少なくなることも防止でき、
飲み頃の温度（6°〜10℃）となつた生ビールの注
出を需要に応じて迅速、かつ簡単に実現できる等
の優れた効果がある。(7) Effects of the Invention The present invention is as described above, and is a temperature-sensitive pressure regulating valve for regulating the pressure of carbon dioxide gas supplied in a draft beer dispensing device. The quantity ratio of draft beer is 0°~
In the range of 10℃, it is 3.0 to 3.4, and the gas pressure is 1Kg.
f/cm 2 or more, and 2.6 to 3.0 when the temperature of draft beer is between 10° and 30°C, which of course prevents excessively frothy beer and out-gassing beer. In addition, it also prevents the flow rate of draft beer from decreasing during pouring.
It has excellent effects such as being able to quickly and easily pour out draft beer that has reached the drinking temperature (6° to 10°C) according to demand.
第１図はこの発明の一実施例を示す概略図、第
２図は同上に用いる感温式調圧弁の拡大断面図、
第３図は従来例を示す概略図、第４図は温度圧力
特性から炭酸ガスの生ビールへの溶け込み量の比
率を示すグラフ、第５図は別の従来例を示す概略
図である。
１……デイスペンサー、２……冷却コイル、３
……生ビール樽、４……デイスペンスヘツド、５
……ビールホース、６……ビール注出弁、７……
炭酸ガスボンベ、９……ガスホース、１０……減
圧弁、２１……感温式調圧弁、２２……感温筒、
２３……キヤピラリチユーブ、２５……弁本体、
２８……下弁棒、２９……バルブシート、３０…
…貫通穴、３３……弁座、３５……上弁棒、３６
……ダイヤフラム、４０，４１……逆止弁。
FIG. 1 is a schematic diagram showing an embodiment of the present invention, and FIG. 2 is an enlarged sectional view of a temperature-sensitive pressure regulating valve used in the same.
FIG. 3 is a schematic diagram showing a conventional example, FIG. 4 is a graph showing the ratio of the amount of carbon dioxide dissolved into draft beer based on temperature-pressure characteristics, and FIG. 5 is a schematic diagram showing another conventional example. 1...Dispenser, 2...Cooling coil, 3
... Draft beer barrel, 4 ... Dispensing head, 5
...Beer hose, 6...Beer pouring valve, 7...
Carbon dioxide gas cylinder, 9... Gas hose, 10... Pressure reducing valve, 21... Temperature-sensitive pressure regulating valve, 22... Temperature-sensitive cylinder,
23... Capillary tube, 25... Valve body,
28...Lower valve stem, 29...Valve seat, 30...
...Through hole, 33...Valve seat, 35...Upper valve stem, 36
...Diaphragm, 40, 41...Check valve.
Claims (1)
ールへの溶け込みガス量の比率が、生ビールの温
度とガス圧力の特性として一定のガス量比に設定
された感温式調圧弁を用いて、炭酸ガス供給部材
から供給される炭酸ガスを前記ガス量比に基づい
て所定の圧力に調整したうえで生ビール収納容器
内に供給し、この調整された炭酸ガスの圧力によ
つて前記収納容器内の生ビールをデイスペンサー
の冷却コイルに送り、該コイルを通過させて冷却
したのち、冷却コイルに装着したビール注出弁か
ら注出する生ビール注出装置において、供給され
る炭酸ガスの圧力を調整する前記調圧弁として、
ガス量比の上限が3.4以下となり、かつガス量比
が生ビールの温度が0°〜10℃の範囲では3.0〜3.4
であつて、ガス圧１Kgｆ／cm2以上となつていると
ともに、生ビールの温度が10°〜30℃の範囲では
2.6〜3.0となつているものを用いることを特徴と
する生ビール注出装置における生ビール収納容器
内ガス圧の自動調整方法。1 The ratio of the amount of carbon dioxide gas dissolved in the draft beer supplied when draft beer is poured out is controlled by a temperature-sensitive pressure regulating valve that is set to a constant gas amount ratio as a characteristic of the temperature of the draft beer and the gas pressure. The carbon dioxide gas supplied from the supply member is adjusted to a predetermined pressure based on the gas amount ratio and then supplied into the draft beer storage container, and the draft beer in the storage container is controlled by the adjusted pressure of carbon dioxide gas. In a draft beer dispensing device that sends carbon dioxide gas to a cooling coil of a dispenser, cools it by passing through the coil, and then dispenses it from a beer dispensing valve attached to the cooling coil, the pressure regulating valve adjusts the pressure of supplied carbon dioxide gas. As,
The upper limit of the gas amount ratio is 3.4 or less, and the gas amount ratio is 3.0 to 3.4 when the temperature of draft beer is 0° to 10°C.
When the gas pressure is 1Kgf/ cm2 or more and the temperature of draft beer is in the range of 10° to 30°C,
2.6 to 3.0. A method for automatically adjusting gas pressure in a draft beer storage container in a draft beer dispensing device.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP5751087A JPS63225800A (en) | 1987-03-11 | 1987-03-11 | Automatic regulating method of gas pressure in draft beer ejecting system for draft beer container |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP5751087A JPS63225800A (en) | 1987-03-11 | 1987-03-11 | Automatic regulating method of gas pressure in draft beer ejecting system for draft beer container |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS63225800A JPS63225800A (en) | 1988-09-20 |
| JPH0570760B2 true JPH0570760B2 (en) | 1993-10-05 |
Family
ID=13057731
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP5751087A Granted JPS63225800A (en) | 1987-03-11 | 1987-03-11 | Automatic regulating method of gas pressure in draft beer ejecting system for draft beer container |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS63225800A (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CA2058786C (en) * | 1991-01-07 | 1994-10-25 | John Brown | Carbonated beverage dispensing apparatus |
| DE19633970A1 (en) * | 1995-09-08 | 1997-03-13 | Fuji Electric Co Ltd | Chilled beer vending machine and method of pressurising beer containers |
-
1987
- 1987-03-11 JP JP5751087A patent/JPS63225800A/en active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS63225800A (en) | 1988-09-20 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP4726376B2 (en) | A dispenser assembly that automatically adjusts the carbon dioxide level of beer in a draft beer keg. | |
| US5178799A (en) | Carbonated beverage dispensing apparatus | |
| US3253611A (en) | Controller for cryogenic liquids | |
| JP3450347B2 (en) | Control valve device used in cryogenic storage tank | |
| JP2000501683A (en) | Faucet for pouring | |
| US20160251211A1 (en) | Pressure regulation in beverage containers | |
| US10870568B2 (en) | System for regulating pressure within and dispensing from a beverage container | |
| US3460555A (en) | Pressure regulator construction | |
| JPH04282100A (en) | Method and device for controlling fluid feed pressure | |
| US8517043B2 (en) | Pressure build economizer valve | |
| JPH0570760B2 (en) | ||
| WO2006006160A1 (en) | Bottled carbonated beverage dispenser and method | |
| US2085956A (en) | Beverage preserving and dispensing device | |
| US2884946A (en) | Control apparatus | |
| US3228559A (en) | Pressurized beverage dispenser development | |
| US3307367A (en) | Control device | |
| JPH0418012Y2 (en) | ||
| JPS5833439B2 (en) | Inert liquefied gas quantitative dropping method and equipment | |
| US4811862A (en) | Unified assembly for control of fluid flow and a liquid dispensing system which includes such an assembly | |
| GB2252513A (en) | Carbonated beverage dispensing apparatus | |
| JPS6153599B2 (en) | ||
| JPH0612494B2 (en) | Temperature sensitive gas pressure control valve | |
| JP4155485B2 (en) | Supply fluid pressure regulator | |
| JP4491595B2 (en) | Supply fluid pressure regulator | |
| JP2506097Y2 (en) | Pressure regulator |