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1. What is the
Chill-On-Demand Process?
The patented
Chill-On-Demand process is the quickest way to chill a
beverage. The process involves two simultaneous steps.
The beverage container is rotated horizontally while a
jet of cold fluid (water) is impinged on the
top.
Spraying a stationary beverage cuts the
chilling time roughly in half compared to an ice/water
bath. Spraying and simultaneously spinning a horizontal
beverage (the Cooper Cooling Process) cuts the chilling
time to about a minute for canned beverages, 3 minutes
for bottled beverages.
2.
How long does it take to chill beverages using
conventional methods?
In a
refrigerator, it takes about 4 hours for both cans and
bottles. In a freezer, it takes 45 minutes (but don't
let it stay longer than that or it will freeze, and
possibly explode). In ice water, it takes about 20
minutes for cans and 25 minutes for bottles. These chill
times are defined as bringing the beverage from room
temperature (25C or 77F) to a cold drinking temperature
(6C or 43F)
3. After
a Chill-On-Demand Cooling cycle, does a carbonated
beverage explode when you open
it?
No.
4. Why doesn't a
carbonated beverage explode when you open
it?
Because
the beverage is rotated, not shaken. It is not simple to
explain, as it involves scientific concepts such as
solubility, Henry's law and nucleation, among
others.
To explain why carbonated beverages don't
fizz over when rotated, you have to know why they do
when shaken. It has to do with the air pocket. A
'carbonated beverage' is one in which carbon dioxide is
dissolved in the liquid under pressure (that's Henry's
Law). When the pressure is reduced (upon opening), the
liquid is capable of holding less carbon dioxide, and
the CO2 will come out of solution. So all carbonated
beverages fizz upon opening. Whether they fizz over
(liquid comes out of the container) depends on how
quickly CO2 comes out of solution.
In order for
CO2 to come out of solution, it needs a 'nucleation
site' to do so. Those nucleation sites can be either
gaseous pockets, or an irregularity along the wall.
(Look at how a stream of bubbles form on a specific spot
on a glass of beer or soda. You can't see it, but that
spot is an irregularity.)
When a beverage is
shaken, the air pocket is broken up into a zillion small
pockets dispersed throughout the beverage. When the
container is opened, CO2 in solution has sites all over
the place, and it comes out of solution so quickly, that
the liquid has no time to get out of the way, and it
rises up and out, that is, it fizzes over.
When a
beverage is rotated, the air pocket basically stays
intact. There are no nucleation sites dispersed
throughout, and the usual slow decarbonation takes place
at the infrequent irregularities, and at the
surface.
5. How much
ice do you need?
Ice is melted every
time you chill a beverage. The amount of ice is the same
as if you added the ice directly to the beverage. This
amounts to roughly 4 typical ice cubes (25 ml each) for
each beverage chilled.
One tray of ice (assuming
16 cubes about an inch each side) will chill 2 beverages
(12 ounces). Two trays of ice will chill 6
beverages.
For the first tray, about 8 ice cubes
are melted in making the recirculating water cold. The
remaining 8 cubes are then available to chill 2
beverages. The second tray of ice will chill 4 because
the recirculating water is already
cold.
6. Why do bottles take longer to
chill than cans?
Two reasons. The material is thicker in bottles,
and the material acts like a thermal insulator. Bottles,
whether plastic or glass, act as insulators. Aluminum is
a good conductor of heat.
7. What is the coldest
I can get a beverage with the Chill-On-Demand
Cooler?
You
can't get the recirculating water lower than its
freezing point (32F). You can't get the beverage colder
than the recirculating water, but you can get it to that
temperature if you run an extra long
cycle.
However, if you add a solute (like salt or
ethanol) to the recycling water to lower the freezing
temperature, you can chill your beverage below the
freezing temperature of water. Be warned. Salt will
corrode the unit and void the warranty. Ethanol in the
form of ordinary spirits works well, although it can get
expensive.
8. What is
the hottest I can get a beverage with the
Chill-On-Demand Cooler?
The hottest
you can get a beverage is the temperature of the
recirculating water you add. Don't add boiling water.
Use hot tap water. Adding water any hotter than 140F and
the Cooler might be deformed. If you are using the
Chill-On-Demand Cooler to warm a baby bottle, the milk
or formula will never be hotter than the water you add
to the unit.
9. What if my beverage does not
spin?
Use the "no spin" option.
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