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    VACUUM BREWED BEVERAGE MACHINE AND VACUUM BREWING METHOD
    3.
    发明公开
    VACUUM BREWED BEVERAGE MACHINE AND VACUUM BREWING METHOD 审中-公开
    真空酿造饮料机和真空酿造法

    公开(公告)号：EP3287048A1

    公开(公告)日：2018-02-28

    申请号：EP17182872.6

    申请日：2010-10-14

    申请人： Vastardis, Dean J.

    发明人： Vastardis, Dean J.

    IPC分类号： A47J31/00

    摘要： The desired amount of coffee grounds, tea leaves, herbs or other beverage making material is placed in a chamber of glass vessel located on a moveable table top in its lowered position. The table top is then elevated until the upper edge of the vessel seals against a top seal With the top sealed, the desired amount of water of about 185-212 degrees F is introduced into the chamber through a port in the top. Thereafter, a vacuum is drawn in the chamber and is held within the range of about -5 to -20 Hg in. Using an external heat source, the brewing liquid is maintained at about 185-212 degrees F. After the beverage has brewed for the desired amount of time, the heat and vacuum are removed, the chamber is returned to atmospheric pressure and the table top is lowered to release the vessel.

    摘要翻译： 将期望量的咖啡渣，茶叶，草药或其他饮料制造材料放置在位于可移动桌面上的玻璃容器的处于其降低位置的腔室中。 然后升高桌面直到容器的上边缘密封顶部密封，顶部密封后，通过顶部的端口将约185-212华氏度的期望量的水引入室中。 此后，在室内抽真空并保持在约-5至-20Hg的范围内。使用外部热源，冲泡液维持在约185-212华氏度。在冲泡完饮料 所需的时间量，加热和真空被除去，腔室返回大气压力并且台面下降以释放容器。

    VACUUM BREWED BEVERAGE MACHINE AND VACUUM BREWING METHOD
    4.
    发明公开
    VACUUM BREWED BEVERAGE MACHINE AND VACUUM BREWING METHOD 有权
    机生产真空酿造饮料和真空酿造工艺

    公开(公告)号：EP2493356A1

    公开(公告)日：2012-09-05

    申请号：EP10827264.2

    申请日：2010-10-14

    申请人： Vastardis, Dean J.

    发明人： Vastardis, Dean J.

    IPC分类号： A47J31/00

    CPC分类号： A47J31/4403 ,  A47J31/043 ,  A47J31/44

    摘要： The desired amount of coffee grounds, tea leaves, herbs or other beverage making material is placed in a chamber of glass vessel located on a moveable table top in its lowered position. The table top is then elevated until the upper edge of the vessel seals against a top seal With the top sealed, the desired amount of water of about 185-212 degrees F is introduced into the chamber through a port in the top. Thereafter, a vacuum is drawn in the chamber and is held within the range of about -5 to -20 Hg in. Using an external heat source, the brewing liquid is maintained at about 185-212 degrees F. After the beverage has brewed for the desired amount of time, the heat and vacuum are removed, the chamber is returned to atmospheric pressure and the table top is lowered to release the vessel.