Method for freezing the neck of an inverted champagne bottle

Details Method for freezing the neck of an inverted champagne bottle Method for freezing the neck of an inverted champagne bottle

1983-12-13

1985-09-17

Capossela, Ronald C.

Refrigeration

Processes

Treating an article

62 65, F25D 1702

Patent

active

045412510

ABSTRACT:
Bottles 1 are disposed in an inverted position in small groups on a tray which is placed in position on a lower frame 25 of a programmed raising and lowering portal 6. Upon each lowering of the portal, the necks of the bottles are dipped into a bath of liquid nitrogen which is maintained at a constant level. The dippings, for example three in number, are separated by stages in which the necks of the bottles are maintained out of the bath. The last dipping terminates when the necks are partly frozen, and the bottles are then conveyed to a disgorging station where the mass of ice formed is expelled so as to eliminate the sediment coming from the fermentation of the champagne.

REFERENCES:
patent: 1996781 (1935-04-01), Winton
patent: 3255608 (1966-06-01), Macintosh
patent: 3718007 (1973-02-01), Randrup

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