BG2955U1 - Healthy foods preparation production line - Google Patents

Abstract

This utility model relates to a healthy food preparation production line that will finds application in the restaurant business and in food preparation and delivery - catering. The designed production line for the preparation of healthy foods according to the utility model includes a positive cold (1) and a negative cold chamber (2) connected via a vacuum machine (3) with a sous vide machine (4). The sous vide machine (4) in turn can be functionally connected to a convection oven (5), to an oven or pizza oven (6), hot plates (7), barbecue (8) or to an ice cream machine (9) depending on the type of food prepared. 1 claim, 1 figure

Description

Field of technology

This utility model refers to a production line for healthy food preparation, which will be used in restaurants and in the preparation and delivery of food - catering.

BACKGROUND OF THE INVENTION

Nutrition is a basic life process related to the reception, processing and assimilation of food from the environment, necessary for building and renewing cells and tissues, realization and regulation of vital functions of the body, as well as compensation for the energy expended by it. The most important for nutrition are the products that contain the optimal amount of proteins, carbohydrates, fats and minerals. Such are milk, meat, fish, eggs and their products, caviar, fruits, vegetables and others.

Food products that ensure a healthy lifestyle have become widespread in our country. The purpose of this type of nutrition is to rid the body of the diseases of the new century, to contribute to the preservation of the vital forces of the body and to provide a prerequisite for longevity and development of creative abilities.

Usually in restaurants offering healthy eating, the food has nothing to do with traditional dishes. The preparation of such food includes elements of microbiotic and Ayurvedic cuisine, borrowed natural dishes from different cultures and peoples, including Japanese, Indian, French, Mediterranean cuisine, various diets from the Middle East. Restaurants offering healthy eating do not have to be vegetarian - chicken or fish or other meat products can often be found on the menu. In addition, in restaurants of this type it is necessary to ensure the flow of the technological process so that there is no crossroads for the reception of raw materials, storage of raw materials, preparation of products, sale of ready-to-eat food, distribution, waste disposal and staff.

Technical essence of the utility model

The task of the utility model is to create a production line for the preparation of healthy food, which through modern equipment to ensure both proper storage of food and preparation of healthy food, using new technologies in cooking.

The created assembly line for preparation of healthy foods, according to the utility model, includes a plus refrigeration chamber and a negative refrigeration chamber, connected through a vacuum machine with a su-type appliance. The appliance, on the other hand, can be functionally connected to a combi steamer, oven or pizza oven, hob, barbecue or ice cream machine, depending on the type of food prepared.

The advantage of the production line thus created is that by switching on the appliance the possibility is created to cook food in a water bath at a certain constant low temperature, which leads to perfect results and excludes overcooking of the dish. In addition, the use of the appliance and the introduction of vacuum cooking leads to the preservation of color, aroma and nutrients of food products, to even and precise cooking, to prevent the development of microorganisms, so the finished product is stored for a longer time .

Explanation of the attached figure

The present utility model is illustrated in the attached figure 1, which is a schematic diagram of a production line for healthy food preparation.

Examples of implementation of the utility model

The created assembly line for preparation of healthy foods, shown in figure 1, includes a plus refrigeration chamber 1 and a negative refrigeration chamber 2. The refrigeration chambers 1 and 2 through a vacuum machine 3 are connected to a device su type 4. The device su type 4 in turn is with the possibility of functional connection with a combi oven 5, with an oven or a pizza oven 6, with hot plates 7, with a barbecue 8 or with an ice cream machine 9.

2388 Descriptions to certificates for registration of utility models № 07.2 / 31.07.2018

Refrigerators 1 and 2 are one of the most necessary and used appliances in the professional kitchen. They are needed from the time the product enters the kitchen until it is cooked after it is cooked, and sometimes immediately until it is served. The plus chamber 1 is needed for storage of fruits, vegetables, dairy products, chilled meats and everything else that needs to be stored at low temperature. Negative refrigerator 2 is suitable for deep-freezing products such as seasonal products vegetables or fruits, ice cream, even bread, meat that will not be used immediately and everything else that needs to be stored for a longer period of time .

In the vacuum machine 3 the products are vacuumed in polyethylene bags, which contributes to the preservation of all useful substances in the product. When vacuuming, air is drawn from the package, which can cause oxidation (change in the structure of the molecules) or denaturation (loss of the biological value of the proteins) of many of the components of the food products. Therefore, the preparation of food in a vacuum allows to keep the trace elements in the product unchanged, both in terms of nutritional properties (vitamins, proteins, carbohydrates and fats) and in terms of its taste and aroma.

In traditional cooking technology, the water boils at a temperature of 100 ° C. However, foods contain some useful but heat-destructive heat-sensitive components, such as vitamins and some proteins. The use of the appliance type 4 is a special method in which the pre-vacuumed food in a package is cooked in a water bath at a certain constant low temperature, thus not destroying and taking away the useful qualities of food, but preserving its natural taste. . All meats, which are generally tough or dry, become incredibly tender. The "su vid" cooking method does not allow the products to be dehydrated, dried or in any part left raw. For example, when preparing a steak in the traditional way and with the device type 4, there is a huge difference, both visually and in its taste. Vegetables and fruits, cooked in a vacuum at low temperature using the appliance type 4, also fully retain their taste and color.

Depending on the dish to be prepared, the products thus processed pass either through the combi oven 5, or through the oven or pizza oven 6, or through the hobs 7 or through the barbecue 8 or through the ice cream machine 9.

The main feature of combi ovens 5 is the air, which drives the heat with the help of a fan. This ensures a constant and even temperature in the working volume of the oven, as cooking is carried out by warm air. The result is a perfectly cooked product without the need to move individual trays or turn the food over during baking.

When using the professional oven or pizza oven 6, the energy consumption and the cooking time are optimized, and it is possible to bake a pizza in only 40 s. Due to the short cooking period, all products retain their useful qualities and taste.

When hotplates 7 are used for a dish, the heating takes place in the cooking vessel itself. The heating of the vessel and the transfer of heat to the product is usually instantaneous. The hotplates 7 are suitable for the preparation of many different dishes from main to desserts.

The processed products after the appliance type 4 can continue their processing by exposure to heat radiation in hot dry air of the barbecue 8. In this way a crust is formed on the surface of meat, fish, poultry and other food products, which preserves the available mineral and aromatic substances. Grilling food is a natural form of cooking meat and the finished product is an ideal, harmless food suitable for those suffering from stomach, biliary and liver diseases.

For the preparation of different types of ice cream the ice cream machine 9 is used, and for obtaining various tastes and nutritional qualities different fruits processed on the appliance are used type 4. It is possible to prepare classic, dietary and even vegan ice cream without the use of animal products.

For example, to prepare the perfect steak, it is necessary to go through several steps.

2389 Descriptions to certificates for registration of utility models № 07.2 / 31.07.2018

After delivery of the meat, it is stored in one of the refrigerating chambers 1 or 2. Then, the meat passes through the vacuum machine 3 to be stored for a longer period. This is followed by processing the appliance in the form of 4, after which the meat can be cooked on the hot plate 7 in a pan, on the combi oven 5 or simply baked on the barbecue 8.

Claims (1)

Claims Health food preparation production line, characterized in that it comprises a positive refrigeration chamber (1) and a negative refrigeration chamber (2) connected via a vacuum machine (3) to a dry type device (4), which in turn it can be functionally connected to a combi oven (5), an oven or a pizza oven (6), a hob (7), a barbecue (8) or an ice cream machine (9).