FishmanK
Member
The NITROTERPETHOLATOR.
©2016 FishmanK & FiShHEaDs Labs!
Initially, the concept came to me as I recalled an article about the New York bar scene where a special drink mixed with hard liquor and marijuana flowers was infused under pressure with nitrous oxide, while browsing triclamp parts on ebay.
I went back and re-read that article.
(And the 3 others which it was plagerized from or was plagerized by...)
I took from it:
Nitrous is easy to use and cheap in small disposable canisters.
Infusion under pressure happens in minutes rather than weeks and there is significantly less oxidation so flavors and colors are fresher/brighter.
Whipping Cream Makers/Dispensers are used for this and disposable nitrous chargers (whippits) are used for the pressure.
And then numerous food posting board entries about infusing with nitrous oxide cartridges
I learned:
Whipping Cream dispensers are used for a vessle to infuse a whole range of things by people and this use seems to be increasing.
The Dispensers vary in construction from hard plastics to metals and most all of them dont hold up well to making Nitrous-Charged Guiness drinks and Sparkling Strawberries desserts.
The units used commonly for infusing are 1 litre in volume and are filled with 750 ml of liquid and 2 charger capsules are used for an infusion.
Reading further:
Vacuum is also used to infuse flavor into food
ie: pieces of apples in a few jiggers of brandy are subjected to vacuum and the apple pieces swell significantly
upon releasing the vacuum the apples chunks regain their previous size but absorb brandy
------
I pictured the NitroTerpEtholator
The Nitro-TerpEtholator. Then thinking more about the whole concept with a thought about the types of "Infusors" (Infusinators? Infusionators?) and how there might be a market for a few different types. The NitroTerp being oriented towards infusing medical grade marijuana or other essences into 750ml of hard liquor or other types of drinks.
I feel the current triclamp/sanitary fitting production technology and production-level in China has pieces @ affordable enough prices to use as the base for a commercial unit.
Starting with an endcap with a sanitary concentric reducer or short spool
Using a sightglass as a center with a VISIBLE FILL LINE
having a pressure head attachment which is another smaller concentric reducer
a separate dispensing head attachment
the whole unit is assembled with high-pressure clamps
Except at the intended opening point which has a single or double hinge clamp for both easy identification and installing/removing the heads between the charging and the dispensing
The NitroTerpEtholator-
starts with a 3" endcap
the lower body is a 3" to 2" concentric reducer
a 3 or 4" long 2"dia spool would be used to adjust the base volume, so a fill line would be 1/2 to 2/3 up the sight glass @ 750ml.
Fill line demarked by a red or colored o-ring mounted on the outside of the glass but under the cage of the sightglass
the body of the top (pressurizing head) is a 2" to 1.5" concentric reducer
endcap 1.5" triclamp to 1/2NPT adapter
1/4" valves and fittings input and exhaust
the proper assembly of the pressurizing head and layout of the valves I'm still working on.
The unit would feature:
Nitrous input
Vent with dust filter
Pressure gauge
Over-pressure release
Optional:
1/4" JIC Vacuum port with check valve
Compound pressure gauge
Infusions could be done in as little as 5 minutes
Extended infusions (1 to 2 hours) in the refrigerator would produce chilled sparkling beverages (with nitrous bubbles).
The unit could be heated for decarboxylation and extraction simulateously with proper warnings about maximum pressures.
---
The Nitro terp is oriented towards infusions into liquids with its conical shape.
A more squat unit based on a 3 or 4" sightglass (or larger) would be better for cooks who wish to infuse food/solids.
Chinese Sightglasses are still rough and definately not suited to butane extractor use, even if they had better than silicone seals. But for food and beverage infusion they present an opportunity to see the process affordably. This seems a major selling point and also a feature which aleviates the worry associated with pressure cooking, by being able to see and control the process with input of pressure and/or venting it as needed.
The visual presentation is very positive, high tech, steam punkish - stainless, glass, valves, gauge, and output filter (with "safe-catch" nipple for a baloon to catch the exhaust nitrous after it passes through the water separator filter, so it can be released safely outside... heh). Very visually appealing potential if the design is elegant but efficient.
Larger units could have a dispensing spigot from the bottom and would not have to vent the pressure of the infusion, it would double as propellant for dispensing. As the liquid level dropped, the nitrous pressure would as well and be at lower, safe, pressure levels when the unit ran dry.
©2016 FishmanK & FiShHEaDs Labs!
Initially, the concept came to me as I recalled an article about the New York bar scene where a special drink mixed with hard liquor and marijuana flowers was infused under pressure with nitrous oxide, while browsing triclamp parts on ebay.
I went back and re-read that article.
I took from it:
Nitrous is easy to use and cheap in small disposable canisters.
Infusion under pressure happens in minutes rather than weeks and there is significantly less oxidation so flavors and colors are fresher/brighter.
Whipping Cream Makers/Dispensers are used for this and disposable nitrous chargers (whippits) are used for the pressure.
And then numerous food posting board entries about infusing with nitrous oxide cartridges
I learned:
Whipping Cream dispensers are used for a vessle to infuse a whole range of things by people and this use seems to be increasing.
The Dispensers vary in construction from hard plastics to metals and most all of them dont hold up well to making Nitrous-Charged Guiness drinks and Sparkling Strawberries desserts.
The units used commonly for infusing are 1 litre in volume and are filled with 750 ml of liquid and 2 charger capsules are used for an infusion.
Reading further:
Vacuum is also used to infuse flavor into food
ie: pieces of apples in a few jiggers of brandy are subjected to vacuum and the apple pieces swell significantly
upon releasing the vacuum the apples chunks regain their previous size but absorb brandy
------
I pictured the NitroTerpEtholator
The Nitro-TerpEtholator. Then thinking more about the whole concept with a thought about the types of "Infusors" (Infusinators? Infusionators?) and how there might be a market for a few different types. The NitroTerp being oriented towards infusing medical grade marijuana or other essences into 750ml of hard liquor or other types of drinks.
I feel the current triclamp/sanitary fitting production technology and production-level in China has pieces @ affordable enough prices to use as the base for a commercial unit.
Starting with an endcap with a sanitary concentric reducer or short spool
Using a sightglass as a center with a VISIBLE FILL LINE
having a pressure head attachment which is another smaller concentric reducer
a separate dispensing head attachment
the whole unit is assembled with high-pressure clamps
Except at the intended opening point which has a single or double hinge clamp for both easy identification and installing/removing the heads between the charging and the dispensing
The NitroTerpEtholator-
starts with a 3" endcap
the lower body is a 3" to 2" concentric reducer
a 3 or 4" long 2"dia spool would be used to adjust the base volume, so a fill line would be 1/2 to 2/3 up the sight glass @ 750ml.
Fill line demarked by a red or colored o-ring mounted on the outside of the glass but under the cage of the sightglass
the body of the top (pressurizing head) is a 2" to 1.5" concentric reducer
endcap 1.5" triclamp to 1/2NPT adapter
1/4" valves and fittings input and exhaust
the proper assembly of the pressurizing head and layout of the valves I'm still working on.
The unit would feature:
Nitrous input
Vent with dust filter
Pressure gauge
Over-pressure release
Optional:
1/4" JIC Vacuum port with check valve
Compound pressure gauge
Infusions could be done in as little as 5 minutes
Extended infusions (1 to 2 hours) in the refrigerator would produce chilled sparkling beverages (with nitrous bubbles).
The unit could be heated for decarboxylation and extraction simulateously with proper warnings about maximum pressures.
---
The Nitro terp is oriented towards infusions into liquids with its conical shape.
A more squat unit based on a 3 or 4" sightglass (or larger) would be better for cooks who wish to infuse food/solids.
Chinese Sightglasses are still rough and definately not suited to butane extractor use, even if they had better than silicone seals. But for food and beverage infusion they present an opportunity to see the process affordably. This seems a major selling point and also a feature which aleviates the worry associated with pressure cooking, by being able to see and control the process with input of pressure and/or venting it as needed.
The visual presentation is very positive, high tech, steam punkish - stainless, glass, valves, gauge, and output filter (with "safe-catch" nipple for a baloon to catch the exhaust nitrous after it passes through the water separator filter, so it can be released safely outside... heh). Very visually appealing potential if the design is elegant but efficient.
Larger units could have a dispensing spigot from the bottom and would not have to vent the pressure of the infusion, it would double as propellant for dispensing. As the liquid level dropped, the nitrous pressure would as well and be at lower, safe, pressure levels when the unit ran dry.
