초록 ▼

A method and apparatus for roasting barrels used in aging alcoholic spirits involves directing a heated air stream through the inside of the barrel at a predetermined temperature for a predetermined duration. Compared to prior methods and apparatus which utilize direct flame impingement and often re

A method and apparatus for roasting barrels used in aging alcoholic spirits involves directing a heated air stream through the inside of the barrel at a predetermined temperature for a predetermined duration. Compared to prior methods and apparatus which utilize direct flame impingement and often result in nonuniform roasting and undesired burning of the barrel staves, a heated air stream produces uniform roasting of the entire inside surface of the barrel. An indexable conveyor adapted to hold a plurality of barrels moves each barrel into alignment with an outlet. A stream of heated air flowed from the outlet enters an open end of the aligned barrel. A diverter plate located at the other end of the barrel partially impedes outflow of the stream, thereby increasing residence time of the air to uniformly roast the inside surface. The diverter plate mounts to an exhaust hood which may be moved toward and away from the ends of the barrels, thereby to permit movement of the conveyor into alignment with, and adjacent to, the ends of the barrels during roasting.

대표청구항 ▼

A method of rotating the inside surface of a wooden barrel used in aging alcoholic spirits comprising the steps of: providing an already formed and dried barrel of curved wooden staves held together by at least one ring; and directing a stream of heated air through the barrel to uniformly roast the

A method of rotating the inside surface of a wooden barrel used in aging alcoholic spirits comprising the steps of: providing an already formed and dried barrel of curved wooden staves held together by at least one ring; and directing a stream of heated air through the barrel to uniformly roast the entire inside surface of the wooden barrel but not the outside surface, thereby to form a layer of aromatic aldehydes on said inside surface for enhancing the flavor of spirits aged in the barrel.