BACKGROUND ART In the hospitality industry (i. e. the operation of hotels, bars, public houses and restaurants) it is now common fom beverages to be sold directly in bottle form, particularly i : : f the type of drink requested by a customer is not available"on- tap". A key desirable characteristic of such (both non- alcoholic and alcoholic) beverages is that they be served at a cold temperature e. g. between 3° and 10°C.

The current method of cooling bottled or canned beverages, to make ready for sale, is to load individual bottles from a case (i. e. a cardboard carton of, say, 24 bottles) into a back-of- bar conve. ntional fridge. It can often take many hours for ca conventional fridge to sufficiently cool a bottle and its contents to a desirable ternperature yet, depending on demand, far less time is available for refrigeration. In practice these products may be serve d only a short time after being put into the refrigerator and the actual serving temperature may be 8°C or higher. Overall this can lead to customer dissatisfaction at being supplied a"warrn"drink. Another disadvantage is that, typically, individual bottles or cans have to be unpacked from cases and loaded into the refrigerator and cannot be cooled in bulk (i. e. case or pallet) at the

outlet or ven. ue unless it has a cold store. A cold store typically takes several days to cool an en-lire pallet of product, which is not helpful in an environm. ent with rapid turnover, even with careful planning of refrigeration requirements.

DISCLOSURE OF INVENTION It is therefore an object of the present invention to provide a method and apparatus that will enable the relatively rapid chilling of packaged beverage products and hence address the problems associated with current refrigeration solutions. It is also desirable that said method and apparatus be capable of utilising secondary or"transit"packaging (i. e. cartons, crates, shrink wrap trays etc) to improve or assist the chilling process.

As will become apparent from the description hereinafter, the present invention relies on the use of forced air convection cooling applied to packaged beverages. Forced air convection cooling, where cold air is accelerated in order to induce a "wind-chill"and hence greater cooling effect, is generally known. It is not uncommon for refrigerators to include a fan unit to circulate cold air (also ensuring that warmed air surrounding the package or foodstuff is removed). However, specific and controllable apparatus is not available to help the hospitality industry alleviate the problems identified above.

In a first broad aspect according to the present invention there is provided a method of cooling a packaged beverage, comprising the use of forced air convection cooling wherein cooled air is passed over the exterior surface of the package

in a direct ion substantially parallel to the longitudinal axis of said packaged beverage.

Preferably-the forced air has a velocity of greater than 2 m/s (most preferably around 10 m/s, the higher-the velocity, the greater the wind-chill effect).

Preferably the temperature of the forced air is-5 to-20°C.

However, the temperature range could be +5 to-30°C.

Preferably the method includes the ability to adjust input air temperature and/or velocity to achieve a predetermined and variable cooling time or desired final temperature. This may be dependent on the known parameters of initial temperature of the packaged product or ambient temperature.

According to a second broad aspect of the invention there is provided a method of cooling a plurality of packaged products housed in ca carton, wherein an airflow passage is provided through the carton, the passages comprising an interstitial space between the packages and apertures provided in a wall of the carton, the method comprising supplying cooled air through the passage and over the exterior surface of the packages.

In connection with the present invention, the use of"carton" above shoul d broadly be interpreted as any secondary or "transit"packaging on/in whi-ch packaged products are packaged.

Accordingly, any reference to"carton"herei nafter should be given a broad interpretation.

Preferably the packaged product is a beverage bottle or can.

Preferably there is a plurality of airflow passages. Also, it is preferable that the airflow passage (s) is/are configured to

run at least in part along-the interstitial spaces between-the packages (e. g. bottles), parallel to the longitudinal axes of the bottles. As a consequence the airfLow velocity will be dependent on the cross-sectional area of the passage at any given point and therefore velocity (hence wind-chill) is greater at the larger volume sections of a bottle where the passage is narrow.

According to a third broad aspect of the present invention there is provided a carton for containing a plurality of packaged products, wherein the carton is provided with a plurality of apertures in at least one side thereof, the arrangement of apertures being such that they, in use, align with the interstitial space s between the packages.

Preferably the apertures, in use, form airflow passages through the carton substantially parallel with the longitudinal axes of the packages (preferably bottles or cans) inside the carton by virtue of the interstitial spaces between said packages.

Preferably the apertures are circular but could be a variety of shapes or clusters of shapes.

Preferably the carton comprises six sides. In one embodiment the apertures are formed in opposing walls of these six sieves and substantially in alignrnent. In an alternative embodiment the apertures are provided in only one side of the carton wherein airflow may enter one aperture and exit another.

Preferably, in the case where apertures are formed in opposing sides, trie apertures are configured such that, when one carton according to the invention is placed adjacent (i. e. stacked on top or side-by-side) another carton according to the invention in opposing relation (i. e. perpendicularly), the apertures of

each carton are sufficiently in aLignment such that air communication is possible between adjacent cartons.

According to a fourth aspect of the invention there is provided an apparatus for cooling a packaged beverage by means off forced air convection cooling, comprising meons for providing a flow of chilled air and means for directing the flow of said chilled air substantially parallel to the longitudinal axis of the packaged beverage.

Preferably the air velocity is greater than 2 m/s (most preferably about 10 m/s).

Preferably the air temperature is-5 to-20°C. However the air temperature could be in the range +5 to-30°C or wider.

Preferably the apparatus includes control means to adjust input air temperature and/or air velocity to achieve a programmed cooling time or desired final temperature based on measuring the initial temperature of the packaged beverage or ambient temperature.

In one embodiment the apparatus may feature a dispensing means.

In ca fifth broad aspect of the invention there is provided an apparatus for cooling a plurality of packaged products stored in a carton, the carton having a plurality of airflow passages defined by interstitial spaces between the packages and apertures provide in the surface of tie carton, the apparatus further including a means for providing a flow of chilled air, a means for directing the flow of chill-ed air to at least some of the airflow passages in the canton and a means for withdrawing the air from at least some of the passages.

"Withdrawing"in this context may mean active withdrawal (i. e. suction fan) or passive withdrawal (simple vent or duct).

The means for providing chilled air may be a conventional refrigerator/freezer and fan unit. Directing means may include a conduit or aperture plate (corresponding to apertures in the carton).

BRIEF DESCRIPTION OF DRAWINGS Figure 1 is a general view with exploded underside detail illustrating a method according to the present invention, Figure 2 is a general view of an apparatus and carton according to the present invention, Figure 3 is a graphical representation showing experimental results, Figure 4 is a general view of an apparatus according to an alternative embodiment of the present invent ion, Figure 5 is a general view off an apparatus according to a further embodiment, Figure 6 is a general view of yet a further embodiment, and Figure 7 is a general view of a still further embodiment.

MODE (S) FOR CARRYING OXUT THE INVENTION Referring firstly to Figure 1, a pLurality of packaged products s shown, in the form of glass bottles B. Thes e packaged beverages could also be in the form. of plastic bottles, cans or even single unit cartons (as used for milk or orange juice).

Bottles B, as shown, are generally supplied to a retail outlet in a cardboard carton C dimensioned to comfortably house a

specific number of units, e. g_ 24. A section of the upper (U) and lower (L) walls of a carton C are shown for illustrative purposes in Figure 1."Carton"should be interpreted broadly to also include plastic or wooden crates known to the art.

In accordance with one aspect of the present invention, the upper (U) and lower (L) walls each have a plurality of apertures Au and Ai, substantially aligned at positions above and below the bottles B. The arrangement of apertures formed in the carton walls is such that they open an airflow passage into the carton that communicates with the interstitial spaces between the closely packaged bottles B. The dotted circle extending from Figure 1 illustrates an underneath plan view of four bottles B packed together, partially contacting, forming a diamond shaped interstitial space S. Therefore a stream of air represented by arrows R can pass up into carton C through apertures AL and be directed along the longitudinal axes of bottles B within space S toward the bottle necks N and exit from apertures Au.

It will be apparent that the velocity of air s-tream R will be greatest within space S and least within the area about bottle necks N. This works advantageously because the wind-chill factor is greater and hence cooling effect is greater at the wide part of the bottle B, where it is needed most.

Preferably the air temperature of airflow R is in the range of - 5 to-20°C for the present application of rapid chilling bottled beverages. However for other applications, the air temperature may be anything appropriate (e. g. f rom +5 to below - 35°C or as substantially heated air for cooking or warming applications).

The initial velocity of airflow R will generally be in the range of 1 to 20m/s, pre ferably lOm/s. However a wider range may be possible depending on practical constraints.

Figure 3 graphically illustrates a comparison trial arranged in accordance with the method outline above for three air stream velocities at-8°C air temperature. The starting temperature (e. g. ambient) of the bottled beverage i s approximately 16°C which drops to zero at varying times, depending on the cr-ir velocity entering a carton. The faster the velocity the quicker the cooling effect It will be apparent to those skilled in the art that it is desirable to remove the carton of bottles from refrigeration (or shut down the equipment) at or before approximately 0°C (tue to the freezing point of the liquid) to avoid bottles bursting or losing carbonation. However, in some instances alcoholic beverages may have freezing points at-2 or-3°C or lower, so can withstand these limits As can be seen from the Figure 3 result, utilising t he longitudinal spaces S naturally occurring in a carton (or a_ny container where cylindrical units are side by side) for forc-ed air cooling purposes is effective. A desirable temperature. is achieved in about 20 minutes for airflow of around 14 m/s. Mamy more variables can be adjusted for determi ning optimum results for best economy/speed etc- Experimental results and existing prediction technology can also be combined to provide a control means that adjusts velocity and/or air temperature to achieve a desired cooling time or final temperature. Therefore the user may place a carton (held at ambient temperature or any other known

specified temperature of the beverage) and select the parameters, say"4°C in 10 minutes"on the control means The control means will adjust the air velocity or airflow temperature (or both) and begin the chilling process. After 10 minutes it will automatically switch o ff and the product will be delivered at 4°C.

Figures 2 and 4 illustrate embodiments of apparatus according to the invention that, preferably, take a plurality of cartons C with apertures Au, AL and direct chilled air theretlnrough which passes along the longitudinal interstitial spaces between bottles.

Figure 2 shows two cartons C stacked up directly on top of one another such that ape rtures AU and AL directly communicate between cartons thereby extending the airflow passage twice the distance previously illustrated by Figure 1. The refrigeration unit E is relatively portable and includes all necessary components, e. g. a fan F and extraction-means to rapidly chill the beverages within cartons C.

Figure 4 shows three cartons C stacked up with aperturres Au visible from one side. The stack may then be wheeled into a refrigeration unit G that includes directional means D that align with apertures Au and AL (on the opposing side) to pump chilled air through cartons C.

Figure 5 is a larger scale chilling-means for the rapid chilling of an entire pallet of cartons C. For stability, the generally rectangular cartons C are not stacked in a uniform orientation as is well known in the art. For example, a first carton Ci is rotated 90° in relation to an adjacent carton C2 below it. However the top wall of C2, including apertures Au

must still be in communication with a bottom wall of Cl, including apertures AL. Therefore the air flow path formed by interstitial spaces S (refer back-to figure 1) is s-till open, all the way to the top of the pallet.

Airflow is supplied from a refrigeration unit H at speed through a pallet base J. Base J includes a plurality of apertures (not illustrated) much like an air-table for directing air into the bottom wall apertures AL of car-tons C. A shroud K at the top of the pallet collects (either actively or passively) the chilled air that has just passed through spaces S and returns it to the refrigeration unit H.

Not illustrated by Figure 5 is an outer covering (e. g. a plastic wrap) that will preferably surround the sides of the stacked pallet to prevent chilled air from escaping out gaps in the side of and between cartons C.

By way of comparison forced convection as described is, in experimental data, nearly ten times faster than conventional chilling in a cold store. Also, the chilling ope ration is localised and does not require an entire area of a building to be cooled.

It may be necessary for apertures Au, AL to have a number of different shapes in order that they align sufficiently with a perpendicular adjacent carton (Cl and C2) when stacked in a pallet. However, it is clearly desirable that all cartons C made in accordance with the present invention are-the same, i e. two or more aperture shapes or layouts would complicate palletisation etc.

One such aperture shape is a"butte=fly"shape so that at least a portion of the aperture AU (or ALD overlaps with ai-L adjacent

aperture AL (or Au). It is not critical that the airflow- passages between cartons C aLign perfectly because interstitial spaces S at least partialLy realign airflow. In fact the aperture is intended to cause some airflow disruption as the turbulence increases heat exchange from the beverage through the glass.

The advantage of rapidly chilling beverage packages within the secondary package (i. e. a carton of 24 bottles) is that product can be ready for sale direct from the carton. A refrigeration unit G such as illustrated b y Figure 4 in fact allows for the flaps M at one side of a carton C to be opened while said carton is within unit G. Should unit G be fitted with a glass door like a conventional bam fridge, bottles can be removed direct from the carton.

Alternatively, a separate insulated box can be provided at the point of sale for receiving a pre-chilled carton C. Then no unpacking of individual bottles B into a back-of-bar fridge is necessary at all. Such an insulated box would be sufficient to keep bottles B at a require d temperature for short periods.

This is all that is necessary at an establishment with high turnover of a popular beverage.

Any of the embodiments detailed above can be equally applicable to trays of packaged beverages that are covered for stability with a shrink-wrap plastic. It is possible to laser cut aligned holes in the shrink-wrap to achieve the same flow passages as is possible with cartons/crates. The shrink-wrap holes would be aligned with holes in the cardboard tray (these holes in turn may be in a variety of patterns). Holes may be pre-cut in the shrink-w. rap or cut in-s itu in a case cooler'. Further constructions for allowing airflow past the packaged product

include having a mesh shrink-wrap wrapped around the (apertured) tray allowing airflow.

The general scope of the present invention also extends to smaller packages of bottles/cans etc-, such as four or six packs. Apparatus can be developed for receiving this size of package, e. g. in a supermarket where a customer can deposit the pack in a rapid chill device, to be retrieved a few rninutes later as the customer continues to shop.

It follows that dome stic refrigerators could also include a section (e. g. a separated"rapid chilling zone") with features according to the present invention. En this sense it wyill be possible to rapid chill packaged beverages at home. It is recognised that this ability is distinctly lacking from conventional domestic refrigerator designs.

A further variation on the carton C as described as the provision of aperture s in only one wall, wherein airflow is provided into, say, half the apertures and extracted from the other half. The airflow passage therefore makes a"U-turn" within the carton to exit from the same side (but a different aperture) that it entered.

Figures 6 and 7 are further embodiments of dispensing means that can incorporate the airflow regime specified by the present invention. Figure 6 illustrates a revolving dispenser where bottles B are loaded into a chamber P. Airflow is directed up the longitudinal axes for rapid chilling.

Figure 7 is a variation wherein a warm bottle B is loade d into the top of a dispenser and, upon pulLing a handle Q, a cold bottle is released from the bottom. Internally the refrigeration again relies on forced convection for a rapid

chilling effect. The primary advantage is that a bottle is not released unless a replacement is provided. Therefore there is an assurance that the"fridge is always full".

INDUSTRIAL APPLICABILITY The present invention has application in a number of areas of food technology, mainly where unitised items are stored together in one larger container. Furthermore, materials and apparatus are presently known to put the invention to use although improvements in ef ficiency (particularly for refrigeration devices) will continue to be developed.

Only relatively minor adjustments are necessary to carton manufacture processes but yet there is a large potential for added value.