Necessity is the mother Invention.This certainly was the case of Luis Armando, the CEO of a leading wine merchants of New Jersey, which led him to develop his patented VINFINITY wine glass wine preservation system.In late 1990, Armando open 2 restaurants in Hoboken. Of course, as Armando was one of the key retail areas of quality wines and selection of wines by the glass offer their clients is a priority for his new restaurant. There was a wine storage system to ensure that every glass of wine sold quality.As optimal service colleagues consulted friends restorer on wine preservation systems were used, found two basic approaches to the conservation of the wine: The injection of an inert gas to displace the air as the bottle is empty. The exercise of a vacuum in the open bottle of wine to remove Armando air.When installed with inert gas system, he soon discovers the major operational problems. Inert Gas wine storage systems work by injecting an inert gas, usually nitrogen, in the bottle, which drives the mechanism came from a crane and the volume displaced. Each cylinder requires its own faucet valve and plumbing systems to make available a reasonable selection of wines by the glass that needed a very large system. Because these systems typically use only 4psi the effective execution speed was slow. Furthermore, it was like all poured glasses of the same abandon that location was not practical for an operation that had held several waiters and servers. Replacing the empty bottles in the service was slow and clumsy action. He found the operating system is expensive because the cost of nitrogen gas cylinder filling, cylinder rental and delivery was not cheap. The plumbing requires constant maintenance. If the valve mechanism was not fully connected to simply escape the gas and the overall mechanism of nitrogen gas tank empty. Because the wine was made by pipes and tap mechanism, which was a sanitation problem and was followed by a cleaning procedure was required, the mechanisms of the valve can be cleaned in a similar way as the lines of beer would be a cleaned.The inert gas system's solution was not practical for your restaurant, so he turned his attention to another method of storage of wine in an open bottle that is implementing an empty bottle of wine after wine is served . At a wine preservation system that uses a vacuum to seal the bottle to be effective, an open bottle of wine should be closed by a vacuum when the wines are carefully served. "So one of its suppliers of wine supplied him with one of the only commercial system the vacuum of wine on the market at the time of the court in another restaurant. The system is a single user, single-location system of a small electric pump that is activated each time the wine is bottled with the new closure is necessary for Armando vacuum.Much frustration experienced performance problems with large vacuum system too. It was compulsory to 6 seconds or more to properly evacuate a wine in noisy surroundings was more practical. Since the system can only connect a bottle at a time, the staff was constantly waiting for the system. Moreover, given the limited size of the vacuum system can be used over 15 times in a period of 5 minutes according to manufacturer's instructions. It is just one part of his bar, so that officials and ministers of the other part of the bar had been in the system when wine was served. Its customers also complained about the constant noise of the vacuum pump when it was used by staff. To his chagrin, he discovered that he was not there when the staff just close the bottles at the end of the service. This completely defeated the purpose of the system. If you just want to vacuum seal the wine end of the night he would have bought a hand vacuum pump for a few dollars, not thousands of dollars to spend in the vacuum system had.It is clear that existing technology Armando storage of wine had serious limitations and operational practices. Most people fight with one of the systems. However, before Armando took over the wine business, the family, was a mechanical engineer in hydro, nuclear and medical industry. Of the two best methods of storage of wine at their disposal than the simpler, more flexible, cheaper and more reliable of the two is the preservation of vacuum principle.His solution to the problem was simplicity itself. A system with a central vacuum system