Year: 1886

page_text: Date of Application, 12th May, 1886.
Complete Left, 18th Jan., 1887.
Complete Accepted, 4th Mar., 1887.
I, HERMANN SCHAARWÄCHTER of Barmen, Rhenish Prussia, German Empire,
manager of the Barmer Actien-Brauerei Schaarwächter at Barmen-Rittershausen do
hereby declare the nature of this invention to be as follows:-
Practical experience has proved that "pasteurised" beer is of more agreeable taste
& more durable when the heating of the same has been done equally throughout
& if it takes place under pressure.
To obtain this object I have designed the
apparatus shown in the accompanying drawing of which
Fig. 1 is a vertical section;
2 "
plan partly in section.
A is a large cylindrical vessel capable of sustaining a pressure of at least 100 tb
per square inch; it is mounted on a pedestal B and fastened to the same by an angle
iron flange round its bottom part.
At the upper end of the vessel a pipe Centers into the same; this pipe descends
first vertically in the interior of the vessel and then rises from the bottom to the top
in a spiral C C and exits out of the vessel at D. This pipe serves on the one side for
heating the contents of the vessel by a current of steam, hot water or heated air
passing through it in the direction CC CC3D until the fluid in the vessel which is
totally filled by it has received the necessary degree of temperature & pressure.
On the other side the same pipe serves for cooling the heated & pasteurised beer
quickly by passing a current of cold water or cold air through it, now in the other
direction.
The spiral shape of this pipe C1 C2 C3 is chosen in order to heat the fluid in the
vessel as equally as possible. But this precaution alone would not suffice to ensure
an absolutely equal temperature throughout, because there is no, or hardly any
circulation of the fluid in the vessel & the beer at the bottom of the vessel would
always be somewhat cooler than that in the upper part of it, by natural law.
The consequence of this is that also the carbonic acid contained in the beer will
settle at the lower part of the vessel and in drawing beer off from the same by cocks

page_text: at various heights beer of very different quality would be obtained. That flowing out
from the top being very poor in carbonic acid, that from the middle of medium
quality & that drawn from the lower cock would give a quality very rich in
carbonic acid.
Now in order to equalize the quality of the beer in the vessel throughout &
to produce an active circulation of the fluid from the bottom to the top & so to
divide the carbonic acid as equally as possible, I provide the vessel with one or
more circulating tubes E E starting from a point as may be convenient from the vessel
and entering the same again at the bottom as shown by the drawing.
The beer in the circulating tube receiving no fresh supply of heat will cool down
& therefore it has the tendency of sinking to the bottom part and consequently a
fresh & still hot amount from the vessel will follow into the tube & so a continuous
circulation will take place until a totally uniform temperature and therefore also an
equal distribution of the carbonic acid will be obtained.
As the vessel will have to be filled absolutely full before the heating begins,
precaution must be taken that the vessel does not explode when by the action of
the heat the fluid expands. To that effect a tube leads to a closed safety valve K
one side branche of which communicates with the regulating vessel L, so that the
safety valve K which is ordinarily weighted to 100 fb per square inch opens, the
volume of beer which in consequence of the expansion by the heating would find no
room in the vessel itself can pass over into the regulating vessel L. From the bottom
of this vessel a pipe N with a cock M. leads back to the large vessel A so that in
emptying the latter when the pasteurising process is done & the beer has been
cooled down again as stated above the quantity that has passed over into the regulating
vessel L can be withdrawn from it without any loss.
In order to be able to do the emptying quickly under pressure & also in order to
introduce an additional supply of carbonic acid a cock or valve R is placed in the top
cover of the vessel which inay be connected to the force pipe of an air pump or of a
pump for carbonic acid.
A cock Q serves for emptying the bent pipe at the bottom of E.
A
A special arrangement is provided for cleaning the interior of the vessel A &
the spiral pipe B by steam and water, hot or cold without opening the covers.
hollow shaft T which in the interior of the vessel is provided with the oblique
branches UU is made to revolve in the same by the bevil gear W W & the shaft X
which may be set in rotary motion by hand or by a pulley from some suitable main
shaft. The ends of the hollow shaft T and of the branches U are closed, but their
sides are perforated by numerous little holes & it will thus be understood that if steam
or water enters at the top & the shaft T revolves the interior of the vessel & the spiral
pipe will be thoroughly cleaned and washed out.
A pressure gauge G & thermometers F F give the pressure & the temperature of
the beer respectively & trial cocks H allow to take samples at various heights.
KARL I. MAYER,
Agent for H. Schaarwächter.

page_text: COMPLETE SPECIFICATION.
An Apparatus for Pasteurising Beer, Wine, and other Suitable
Fluids.
I, HERMANN SCHAARWÄCHTER of Barmen, Rhenish Prussia German Empire,
manager of the Barmer Actien-Brauerei Schaarwächter at Barmen-Rittershausen, do
hereby declare the nature of this invention and in what manner the same is to be per-
formed, to be particularly described and ascertained in and by the following
statement:
Practical experience has proved that "pasteurised "beer is of more agreeable taste
and more durable when the heating of the same has been equal throughout and if it
has taken place under pressure.
To obtain this result in a satisfactory manner I have invented the apparatus shown
in the accompanying drawing in which
Fig. 1 is a vertical section;
Fig. 2 is a view from the top partly in section.
Fig. 3 shows a variation of the regulating apparatus.
A is a large cylindrical vessel capable of sustaining a pressure of at least 100 fb per
square inch it is mounted on a pedestal B and is fixed to it by angle iron flanges
round its bottom part. At the upper end of the vessel a pipe Centers into the same;
this pipe descends first vertically in the interior of the vessel and then rises from the
bottoin to the top in a spiral (3 and exits out of the vessel at D.
This pipe serves on the one side for heating the contents of the vessel by a current
of steam, hot water or heated air passing through it in the direction of the
pipe CCC CD until the fluid in the vessel which totally filled by it has received
the necessary degree of heat and pressure. On the other side the same pipe serves
for cooling the heated-pasteurised-beer, quickly, by passing a current of cold water
or cold air through it in the opposite direction.
The spiral shape of this pipe CCC³ is chosen in order to heat the fluid in the
vessel as equally as possible. But this precaution alone would not suffice to ensure
an absolutely equal temperature throughout, because there is no, or hardly any
circulation of the fluid in the vessel and the beer at the bottom of the vessel would
always be somewhat cooler than that in the upper part of it by natural law. The
consequence of this is that also the carbonic acid contained in the beer will settle at
the lower part of the vessel, and in drawing beer off from the vessel by cocks at
various heights, beer of very different quality would be obtained. That flowing from
the top being very poor in carbonic acid; that from the middle of medium quality
and that drawn from the lower cock would give a quality very rich in carbonic acid.
Now in order to equalize the quality of the fluid in the vessel throughout and to
produce an active circulation of the fluid from the bottom to the top and so to divide
the carbonic acid as equally as possible I provide the vessel with one or more
circulating tubes E E, starting from a point as high as is convenient from the vessel
and entering the same again at the bottom as shown by the drawing. The beer in
the circulating tube receiving no fresh supply of heat will cool down and therefore
it has the tendency of sinking to the bottom part and consequently a fresh and still
hot amount from the vessel will follow into the tube and so a continuous circulation
will take place until a totally uniform temperature and consequently an equal
distribution of the carbonic acid will be obtained.

page_text: As the vessel will have to be filled absolutely full before the heating begins, pre-
cautions must be taken that the vessel does not explode when by the action of the
heat the fluid expands. To that effect a tube I leads to a closed safety valve K, one
side branche of which communicates with the regulating vessel L so that when the
safety valve K which is ordinarily loaded to 90 ft per square inch, opens the
volume of beer which in consequence of the expansion by the heating would find
no rooni in the vessel A itself can pass over into the regulating vessel L. From the
bottom of this vessel a pipe N with a cock M leads back to the large vessel A so
that in emptying the latter when the pasteurising process is done and the beer has
been cooled down again as stated above, the quantity that has passed over into the
regulating vessel L can be withdrawn from it without any loss.
Instead of the regulating vessel with the safety valve, the arrangement shown by
fig. 3 may be employed.
On the top of the vessel A a tube is fixed into which enters by stuffing boxes y a
piston or plunger like the plunger of a pump which is loaded by weights a to the
required pressure (90 fb per square inch). If then in consequence of the heating
the volume of the liquid increases and the pressure gets larger, the piston will be
pushed outwards and the "volume evacuated" by it will be filled out by the increase
of the volume of the liquid and thus this arrangement will answer the same purpose
as the safety valve and the regulating vessel.
In order to be able to do the emptying quickly and under pressure and also in
order to introduce an additional supply of carbonic acid a cock or valve R is placed
in the top cover of the vessel which may be connected to an air pump or to a pump
for carbonic acid.
A cock Q serves for emptying the elbow pipe at the bottom of E.
A special arrangement is provided for cleaning the interior of the vessel A and the
spiral pipe B by steam and water, hot or cold without opening the covers.
A hollow shaft T which is provided inside of the vessel with the oblique branches U U
is made to revolve in the same by the bevil gear W, W and the shaft W2 which may
be turned by hand or by a pulley from some convenient main shaft. The ends of the
hollow shaft T and of the branches U are closed, but their sides are perforated with
numerous little holes and it will thus be understood, that if steam or water enters at
the top and the shaft revolves the interior of the vessel and the spiral pipe will be
thoroughly cleaned and washed out.
A pressure gauge G and thermometers F indicate the pressure and the temperature
of the interior of the vessel at any moment and trial cocks H allow samples to be taken
at various heights.
What I claim as my invention is:
An apparatus for pasteurising beer and other fluids in large quantities consisting:
1.) Of a large vessel A for high pressure into which enters a tube CC descending.
to the bottom in a vertical line and rising in a spiral CC3D and serving alternately
as u heating tube and as a cooling tube.
2.) Of one or more circulating tubes E starting outside of the vessel from the top of
it and entering at its bottom.
T
1