CN111493652A

CN111493652A - Food cold steaming integrated machine and method

Info

Publication number: CN111493652A
Application number: CN202010434043.6A
Authority: CN
Inventors: 曹俊杰
Original assignee: Suzhou Xiangyun Energy Saving Technology Co ltd
Current assignee: Suzhou Xiangyun Energy Saving Technology Co ltd
Priority date: 2020-05-21
Filing date: 2020-05-21
Publication date: 2020-08-07

Abstract

The invention discloses a food cold steaming integrated machine and a method, which comprises the following steps: the device comprises a cold and hot integrated device for heating and precooling food, a steam compressor which outputs steam from the cold and hot integrated device and compresses the steam, an air cooler which is connected with the steam compressor and cools the compressed steam, a steam-water separator which is connected with the air cooler and separates condensed water in the air cooler, and a vacuum pump for pumping non-condensed gas in the steam-water separator. The invention has the advantages that: the device is used for heating and precooling cooked food simultaneously, has the characteristics of simple operation, low operation energy consumption, low manufacturing cost, high cooling speed and the like, and can be effectively applied to heating and quick cooling occasions of food.

Description

Food cold steaming integrated machine and method

Technical Field

The invention relates to a food cold steaming integrated machine and a method.

Background

With the continuous improvement of the material culture living standard of people, the diet proportion of fast food products in people is increasing day by day, and the fast food products need to be steamed, precooled, packaged, refrigerated and transported and the like. In the steaming process, the most common product is an electric steam box, which uses water to heat to generate steam, and then uses the steam to heat food. The box body of the electric steam box needs to keep normal pressure or micro negative pressure, a steam discharge port is reserved on the box body or the box cover, steam can be continuously discharged to the outside in the using process of the electric steam box, adverse effects are caused to human health, and energy waste can be caused. And because the bacterial reproduction speed is extremely high in the temperature range of 25-55 ℃, the cooked food can be quickly reduced to below 25 ℃ by utilizing the vacuum precooling technology to improve the quality of the cooked food and prolong the shelf life. The key factors for realizing vacuum precooling are three: firstly, water vapor evaporated at low temperature is completely condensed; secondly, the temperature in the vacuum chamber is maintained to be about 2 ℃; thirdly, the vacuum degree is quickly reached to be high enough.

In order to avoid the problems of environmental protection and energy waste caused by steam discharge, the patent CN210018940U utilizes a finned heat exchanger to condense discharged steam and then recovers condensed water; the patent CN208124273U directly mixes the entering cold air flow and the hot steam for heat exchange, thereby improving the heat exchange efficiency, enhancing the condensation effect and reducing the temperature of the discharged steam; in the patent CN209770027U, a condensing device and a water-vapor separation device are added in the middle of a steam discharge system pipeline, and the condensed water is recycled by the water-vapor separation device after the high-temperature water vapor is cooled by a condenser.

In order to realize the rapid cooling of cooked food, the patents "CN 208620686U", "CN 205082610U" and "CN 201571475U" all adopt a vacuum box structure, and the water vapor pumped out from the vacuum box is condensed by a refrigerator, and the vacuum degree required by the vacuum box is maintained by a vacuum pump.

The technical means of the patents "CN 210018940U", CN208124273U "and" CN209770027U "can avoid the health hazard caused by the discharge of steam in the electric steam box to a certain extent, and part of condensed water is recycled. The technical means of patents "CN 208620686U", "CN 205082610U" and "CN 201571475U" can realize the quick cooling of cooked food.

However, the above technical means can not solve the following problems:

(1) steam discharged by the electric steam box is directly released to the environment, only condensed water can be recovered, latent heat of the condensed water cannot be effectively recovered, and energy loss is extremely large;

(2) when the temperature of cooked food is higher than the ambient temperature, the hot steam pumped out from the vacuum chamber can directly exchange heat with the environment, the refrigerator only needs to operate when the temperature of cooked food is lower than the ambient temperature, the refrigerator is in an idle state for most of time, and the utilization rate is low.

(3) Most importantly, after the food is heated from the electric steamer, the food must be taken out from the electric steamer and then put into the vacuum pre-cooling chamber, and the two devices not only increase the purchase cost, but also increase the food carrying time.

Disclosure of Invention

The invention aims to: the food cold steaming integrated machine and the method utilize one device to heat and pre-cool cooked food at the same time, have the characteristics of simple operation, low operation energy consumption, low manufacturing cost, high cooling speed and the like, and can be effectively applied to heating and quick cooling occasions of the food.

The first technical scheme of the invention is as follows: a food cold-steaming integrated machine comprises a cold-hot integrated device used for heating and pre-cooling food, a steam compressor used for outputting steam of the cold-hot integrated device and compressing the steam, an air cooler connected with the steam compressor and used for cooling the compressed steam, a steam-water separator connected with the air cooler and used for separating condensed water in the air cooler, and a vacuum pump used for pumping non-condensable gas in the steam-water separator.

On the basis of the technical scheme, the method further comprises the following subsidiary technical scheme:

the cold and hot integrated device comprises a vacuum chamber positioned above, a heating chamber positioned below the vacuum chamber, a steam coil pipe at least partially arranged in the heating chamber, and a heater arranged in the heating chamber, wherein the input of the steam coil pipe is connected with the output of a steam compressor, and the output of the steam coil pipe is connected with a steam-water separator.

The cold and hot integrated device comprises a first pressure sensor and a temperature sensor which are arranged in the vacuum chamber, a water replenishing valve arranged in the heating chamber, a first switch valve arranged between the heating chamber and the steam compressor, and a second switch valve arranged between the vacuum chamber and the heating chamber, wherein the steam compressor and the air cooler are connected through a third switch valve.

The steam-water separator comprises a fourth switch valve positioned at the top end, a fifth switch valve connected with the vacuum pump, a second pressure sensor used for detecting the internal steam pressure, and a drain valve used for draining bottom water.

And the fifth switch valve or the output end of the steam coil is positioned between the second pressure sensor and the drain valve, and the output end of the steam coil is positioned above the output end of the air cooler.

The first pressure sensor and the second pressure sensor are pressure sensors with a remote transmission function, the temperature sensor is a temperature sensor with a remote transmission function, and the first switch valve, the second switch valve, the third switch valve, the fourth switch valve and the fifth switch valve are all electric switch valves.

The cold and hot integrated device has at least two modes: in the heating mode, the vacuum chamber is communicated with the heating chamber; in the pre-cooling mode, the vacuum chamber is isolated from the heating chamber.

The second technical scheme of the invention is as follows: a food cold steaming integrated method comprises the following steps:

(1) putting uncooked and cold food to be heated into a vacuum chamber, closing a cabinet door of the vacuum chamber, starting a heating mode and entering the next step;

(2) in the heating mode, the first switch valve and the fourth switch valve are in an opening state, the third switch valve and the fifth switch valve are in a closing state, and the next step is carried out;

(3) opening a second switch valve to communicate the vacuum chamber with the heating chamber, then opening a water replenishing valve to replenish water, starting a heater to generate high-temperature steam after the liquid level in the heating chamber reaches the required height, enabling the high-temperature steam to enter the vacuum chamber through the second switch valve to heat uncooked and cooled food, and entering the next step;

(4) the pressure of the vacuum chamber is maintained at a set value P1 by starting and stopping a steam compressor, high-temperature steam pumped out by the steam compressor is condensed by a steam coil, latent heat is released to a heater and then is cooled by an air cooler, condensed water is separated from a steam-water separator, non-condensable gas is discharged to the environment by a fourth switch valve and enters the next step;

(5) keeping the pressure of the vacuum chamber at P1 for a certain time t1, starting a 'precooling mode' after the uncooked and cooled food becomes cooked food, and entering the next step;

(6) in the precooling mode, the first switch valve and the fourth switch valve are in a closed state, the third switch valve and the fifth switch valve are in an open state, and the next step is carried out;

(7) closing the second switch valve, isolating the vacuum chamber from the heating chamber, and entering the next step;

(8) starting a vacuum pump, maintaining the pressure of the steam-water separator at P2, vacuumizing by a steam compressor, condensing the steam sucked out by the steam compressor by an air cooler, then feeding the condensed steam into the steam-water separator, feeding the non-condensable gas into the vacuum pump through a fifth switch valve, and feeding the non-condensable gas into the next step;

(9) the temperature in the vacuum chamber reaches the required temperature T1, then the work of the steam compressor is stopped, except that the second switch valve is kept to be in a closed state, the first switch valve, the third switch valve, the fourth switch valve and the fifth switch valve are opened, after the steam-water separator is balanced with the ambient pressure, the drain valve is opened until the condensed water is drained completely; and after the vacuum chamber is balanced with the ambient pressure, opening the cabinet door, taking out the pre-cooled cooked food, then filling the uncooked and cooled food to be heated, and starting the next process.

Preferably, the range of P1 is 150-300kPaA, and the range of P2 is 3-15 kPaA.

Preferably, the T1 ranges from 10 to 40 minutes and the T1 ranges from 10 to 40 degrees.

The invention has the advantages that: the defects that the existing food with vacuum packaging requirements is complex in working procedures, waste heat is not effectively utilized, equipment is expensive in manufacturing cost and the like in the heating and precooling processes are mainly solved. And the vapor compressor is introduced in the heating and precooling processes of the cooked food, so that the latent heat of overpressure vapor can be recovered, and the cooked food can be rapidly cooled, so that one device can be used for simultaneously heating and precooling the cooked food.

Drawings

The invention is further described with reference to the following figures and examples:

fig. 1 is an internal structural view of the present invention.

Detailed Description

Example (b): as shown in FIG. 1, the present invention discloses an embodiment of a food cold steaming all-in-one machine, which comprises: the food cooling and heating integrated device comprises a cooling and heating integrated device 100 for heating and pre-cooling food, a steam compressor 200 which outputs steam from the cooling and heating integrated device 100 and compresses the steam, an air cooler 300 which is connected with the steam compressor 200 and cools the compressed steam, a steam-water separator 400 which is connected with the air cooler 300 and separates condensed water in an air cooler 14, and a vacuum pump 500 for pumping non-condensed gas in the steam-water separator 400.

The integrated cold and hot apparatus 100 includes an upper vacuum chamber 110, a heating chamber 120 below the vacuum chamber 110, a steam coil 130 at least partially disposed in the heating chamber 120, and a heater 140 disposed in the heating chamber 120, wherein the steam coil 130 has an input connected to the output of the steam compressor 200 and an output connected to the steam-water separator 400.

The integrated cooling and heating apparatus 100 further includes a first pressure sensor 150 and a temperature sensor 160 disposed in the vacuum chamber 110, a water replenishment valve 170 disposed on the heating chamber 120 and automatically replenishing water, a first on-off valve 180 disposed between the heating chamber 120 and the vapor compressor 200, and a second on-off valve 190 disposed between the vacuum chamber 110 and the heating chamber 120, and the vapor compressor 200 and the air cooler 300 are connected by a third on-off valve 210. The integrated cooling and heating device 100 has at least two modes: in the "heating mode", the vacuum chamber 110 is in communication with the heating chamber 120; in the "pre-cool mode", the vacuum chamber 110 is isolated from the heating chamber 120.

The vapor compressor 200 is used to process the compression of humid air and vapor. The air cooler 300 serves to cool the humid air or steam discharged from the steam compressor 200.

The steam-water separator 400 for separating the condensed water after the air cooler 300 includes a fourth switching valve 410 at the top end, a fifth switching valve 420 connected to a vacuum pump 500, a second pressure sensor 430 for detecting the internal vapor pressure, and a drain valve 440 for draining the bottom water. Wherein the fifth on-off valve 420 or the output of the steam coil 130 is located between the second pressure sensor 430 and the drain valve 440, and the output of the steam coil 130 is located above the output of the air cooler 300.

Preferably, the first and

second pressure sensors

150 and 430 are pressure sensors with remote transmission function, the temperature sensor 160 is a temperature sensor with remote transmission function, and the first switching valve 180, the second switching valve 190, the third switching valve 210, the fourth switching valve 410 and the fifth switching valve 420 are all electric switching valves.

The specific implementation flow of this embodiment is as follows:

(1) putting raw and cold food to be heated into the vacuum chamber 110, closing the cabinet door of the vacuum chamber, and starting a heating mode;

(2) in the heating mode, the first and

fourth switching valves

180 and 410 are in an open state, and the third and

fifth switching valves

210 and 420 are in a closed state;

(3) the second switch valve 190 is opened to communicate the vacuum chamber 110 with the heating chamber 120, then the water replenishing valve 7 is opened to replenish water until the liquid level in the heating chamber 120 reaches the required height, the heater 140 is started to generate high-temperature steam, the high-temperature steam enters the vacuum chamber 110 through the second switch valve 190 to heat uncooked and cold food, and the temperature of the high-temperature steam is usually 110-150 ℃;

(4) the vacuum chamber pressure is maintained to be close to a set value P1 by starting and stopping the steam compressor 200, P1 is monitored by the first pressure sensor 150, the range of P1 is 150-300kPaA, high-temperature steam pumped out by the steam compressor 200 is condensed by the steam coil 130, latent heat is released to the heater 140 and then is cooled by the air cooler 300, condensed water is separated from the steam-water separator 400, and non-condensed gas is discharged to the environment through the fourth switch valve 410;

(5) the pressure of the vacuum chamber 110 is kept at P1 for a certain time t1, t1 is within the range of 10-40 minutes, and after the uncooked and cold food becomes cooked food, a 'precooling mode' is started;

(6) in the 'precooling mode', the first and

fourth switching valves

180 and 410 are in a closed state, and the third and

fifth switching valves

210 and 420 are in an open state;

(7) closing the second switching valve 190 to isolate the vacuum chamber 110 from the heating chamber 120;

(8) starting the vacuum pump 500, maintaining the pressure of the steam-water separator 400 at P2, and monitoring P2 by the second pressure sensor 430; the range of P2 is 3-15 kPaA, the steam compressor 200 can start to pump vacuum without stopping, moisture in cooked food starts to evaporate and absorbs heat of the vacuum chamber 110, so that the temperature of the cooked food is rapidly reduced, then the water vapor pumped out by the steam compressor 200 is condensed by the air cooler 300 and then enters the steam-water separator 400, and the non-condensable gas enters the vacuum pump 500 through the fifth switch valve 420;

(9) the temperature sensor 160 displays that the temperature in the vacuum chamber 110 reaches the required temperature T1, the range of T1 is 10-40 ℃, cooked food reaches the required precooling temperature, then the operation of the steam compressor 200 is stopped, except for maintaining the second switch valve 190 to be in a closed state, the first, third, fourth and

fifth switch valves

180, 210, 410 and 420 are opened, after the steam-water separator 400 is balanced with the ambient pressure, the drain valve 440 is opened until the condensed water is drained; after the vacuum chamber 110 is balanced with the ambient pressure, the cabinet door is opened, the pre-cooled cooked food is taken out, and then the uncooked and cooled food to be heated is loaded, and the next process is started.

This embodiment thus has two operation modes, heating mode and precooling mode:

in the heating mode, the vacuum chamber is communicated with the heating chamber, the heater generates high-temperature steam in the heating chamber and the high-temperature steam enters the vacuum chamber to heat uncooked food, and the steam compressor is used for maintaining the pressure of the vacuum chamber and releasing the latent heat of the sucked high-temperature steam to the heater.

Under the 'precooling mode', the vacuum chamber and the heating chamber are in an isolated state, and the vapor compressor pumps vacuum to quickly evaporate moisture in cooked food and absorb heat of the vacuum chamber, so that the temperature of the cooked food is quickly reduced to achieve the precooling effect. The water vapor sucked out by the vapor compressor is condensed by the air cooler and then goes to the gas-water separator, and the non-condensable gas is discharged into the atmosphere by the vacuum pump.

In the two modes, food can be heated and precooled by one device, so that the function that the food can be finished by two devices, namely the electric steam box and the vacuum precooling box, can be realized, the latent heat of steam discharged by overpressure of the electric steam box can be recovered, and the carrying time of heating the food to precooling is saved.

Various modifications to these embodiments will be readily apparent to those skilled in the art, and the generic principles defined herein may be applied to other embodiments without departing from the spirit or scope of the invention. Thus, the present invention is not intended to be limited to the embodiments shown herein but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.

Claims

1. The utility model provides a food cold steaming all-in-one which characterized in that: the food refrigeration system comprises a cold and hot integrated device (100) for heating and precooling food, a steam compressor (200) which outputs steam from the cold and hot integrated device (100) and compresses the steam, an air cooler (300) which is connected with the steam compressor (200) and cools the compressed steam, a steam-water separator (400) which is connected with the air cooler (300) and separates condensed water in the air cooler (14), and a vacuum pump (500) for pumping non-condensed gas in the steam-water separator (400).

2. The food cold steaming all-in-one machine of claim 1, wherein: the cold and hot integrated device (100) comprises a vacuum chamber (110) positioned above, a heating chamber (120) positioned below the vacuum chamber (110), a steam coil (130) at least partially arranged in the heating chamber (120), and a heater (140) arranged in the heating chamber (120), wherein the input of the steam coil (130) is connected with the output of a steam compressor (200), and the output of the steam coil is connected with a steam-water separator (400).

3. The food cold steaming all-in-one machine of claim 2, wherein: the integrated cooling and heating device (100) comprises a first pressure sensor (150) and a temperature sensor (160) which are arranged in a vacuum chamber (110), a water supplementing valve (170) which is arranged on the heating chamber (120), a first switch valve (180) which is arranged between the heating chamber (120) and a vapor compressor (200), and a second switch valve (190) which is arranged between the vacuum chamber (110) and the heating chamber (120), wherein the vapor compressor (200) and an air cooler (300) are connected through a third switch valve (210).

4. The food cold steaming all-in-one machine of claim 3, wherein: the steam-water separator (400) comprises a fourth switch valve (410) positioned at the top end, a fifth switch valve (420) connected with a vacuum pump (500), a second pressure sensor (430) used for detecting the internal steam pressure, and a drain valve (440) used for draining bottom water.

5. The food cold steaming all-in-one machine of claim 4, wherein: the fifth switch valve (420) or the output end of the steam coil (130) is positioned between the second pressure sensor (430) and the drain valve (440), and the output end of the steam coil (130) is positioned above the output end of the air cooler (300).

6. An integrated food cold-steaming machine according to claim 4 or 5, wherein: the first pressure sensor (150) and the second pressure sensor (430) are pressure sensors with a remote transmission function, the temperature sensor (160) is a temperature sensor with a remote transmission function, and the first switch valve (180), the second switch valve (190), the third switch valve (210), the fourth switch valve (410) and the fifth switch valve (420) are all electric switch valves.

7. An integrated food cold-steaming machine as claimed in claim 1 or 2 or 3 or 4 or 5, wherein: the integrated cold and hot device (100) has at least two modes: in the heating mode, the vacuum chamber (110) is communicated with the heating chamber (120); in the 'precooling mode', the vacuum chamber (110) is isolated from the heating chamber (120).

8. A food cold steaming integrated method is characterized by comprising the following steps:

9. The food cold steaming integrated method as claimed in claim 8, wherein: the range of P1 is 150-300kPaA, and the range of P2 is 3-15 kPaA.

10. A food cold steaming integrated method as claimed in claim 9, wherein: the T1 ranged from 10-40 minutes, and the T1 ranged from 10-40 degrees.