DE10003128A1 - Electronically controlled low temperature cooking with integral rapid cooling involves rapid cooking, cooking, rapid cooling, cold storage in thermally insulated pipe with electronic monitoring - Google Patents

Abstract

The method involves performing rapid cooking, cooking, rapid cooling and cold storage processes in succession in a thermally insulated pipe (1) with electronic monitoring and time control, cooking chamber and core temperature sensors (7,8) and high speed fans (6). The method involves performing rapid cooking, cooking, rapid cooling and cold storage processes in succession in a thermally insulated pipe (1) with electronic monitoring and time control. Cooking chamber and core temperature sensors (7,8) initiate the transition to a low power period following a rapid cooking period of about 20 minutes involving running up to 4 high speed fans (6). Continuous actual-demand comparison is performed for a programmable cooking time, then rapid cooling is performed with an increased air flow including again operating fans and a cooling system. Storage conditions are maintained once achieved. Independent claims are also included for the following: an arrangement for electronically controlled low temperature cooking with integral rapid cooling.

Description

The invention relates to a method for the automatic treatment or preparation of Chilled goods, food to be cooked or baked goods in a shared space, with certain Process steps can take place one after the other and the applicable European guidelines (HACCP) is complied with.

With the invention, a device is described which in households, catering kitchens or in Commercial kitchens can be used. It becomes possible to pass various procedures outgoing food storage and subsequent preparation such as cooking, roasting, baking and also to let cooling run in a time-controlled manner, with additional technical measures on the one hand, the process steps mentioned can be carried out more quickly and on the other hand, the preservation and improvement of taste is taken into account. The invention does not represent a combination of known individual components of conventional kitchen technology, but it turns out that the total of the suggestions lead to new effects.

For the automatic treatment of foods that require prior storage or subject to certain thermal processing processes, there are already sophisticated ones technical solutions that are more or less described and so far partly used come.

DE-OS 195 14 178.4 proposes that after a cooling process with time Switching to heating and cooking measures are to be taken through targeted Exposure to moisture undesirable drying, e.g. B. of food, is prevented. Further suggestions for the treatment of food with rapid passing through the temperature from 40 to 50 ° C during cooling with subsequent cold storage are submitted.

DE-OS 196 14 309 offers a significant improvement to the solution described above. By deliberately dividing the otherwise available space (oven or roasting tube) into At least 3 departments that can be thermally insulated from one another are possible on one another Preparations of animal or vegetable preparations for the human consumption prepared to turn off products. Using a closed system two channels that can be activated independently of each other for the individual departments Warm and cold air can either be prepared in a time-controlled manner or accordingly  prepared starting products or already cooked dishes over a lifetime Keep the hygienically permissible period, within which a Reheating can be adjusted by reversing the air flows. The Beauf Blowing the above-described departments with air currents is, however, quite complex by means of controllable solenoid valves.

As a refinement of the technology of low-temperature cooking or the elimination of it The resulting German utility model application 297 06 351.0 be considered. In the cooking / baking chamber there is an extractor hood on the top in an integrated design, whereby a fan with suction and pressure connection the humidity of the Sucks in the cooking process and into a pipe coil located at the back of the cooker performs a heat exchange in the ambient air. The one taking place in it Precipitation of the roasting and cooking fumes then flows into an area below the cooking space Collecting tray back. A cleaning of the extracted air mixture loaded with moisture Salt or fat particles are expediently pre-selected by means of an adapted activated carbon filter taken. The moisture that occurs during baking and can be dispensed with is controlled by actuation a flap located in the vent duct discharged into the environment.

The solution according to the invention, which is explained with the description presented here, ties in partly to DE-OS 196 14 309, but goes procedural and also in terms of equipment far beyond and perfects it.

According to the task, a universal use of the new facility, adapted to the appropriate location, be possible, which would otherwise require space for saving Individual devices that so far only exist in this form.

Other effects that can be achieved in terms of the task are in particular:

• - Energy, time and drinking water savings
• - Compliance with the ever stricter hygiene regulations
• - Reduction of investment costs, e.g. B. in the redesign of a kitchen in Connection with an optimal use of existing work space
• - Technologically improved production method, with the life of the high quality Device (performance characteristics) is more important.

In the further patent description, a clear presentation of the invention Established, whereby process steps are explained in parallel.

The basic equipment of the device according to the invention includes a conventional electric cooker, which is designed as a convection oven. It essentially consists of the combined usable cooling Cooking space or baking space, a cooling unit arranged under said space, one closed channel circuit, each with an inlet and outlet opening in the cooling cooking space or Baking chamber (tube) and variously arranged heating spirals with switchable high-speed fans for the purpose of rapid cooling or rapid cooking. Also located In the upper part of the tube there is a ventilation shaft which mainly functions in the Treatment stages cooling and baking fulfilled.

The tube is a state-of-the-art insulated room in which cooling processes take place Help of the cooling unit or cooking and baking processes by means of a time-controlled electrical Heating can take place. In this tube there are grids that are at different heights are insertable and a heated base plate for contact heating with saturation or Active ingredient additions to filled containers.

To generate the cooking and baking heat, there are two heating coils in the upper part of the tube arranged for the period of heating and cooking to achieve different Temperatures can be switched one after the other after being stored in the tube Food should be prepared. At the same time, it is provided that a further heating coil, which is arranged in the bottom plate of the tube, can be switched on with bottom heat.

In addition to the fan located in the rear wall of the tube, which ensures the "normal" recirculation mode, there are 2 or more high-speed fans in the rear wall of the tube, which are particularly electronically operable in the "rapid cooking" and "rapid cooling" phases, which advantageously means that Cold or warm air can be transferred more quickly into the core of the food to be cooked. This ensures that meat products, for example, are heated quickly in such a way that the pores close and a mass loss during cooking is kept very low. Cooking chamber temperature sensor and core temperature sensor, the latter is located in the interior of the food to be prepared, switch off a lower heating level and in particular the additional fans when the cooking temperature is reached, with the cooking process in the area of low-temperature cooking continuing between 75 ° C and 100 ° C until the time of finished cooking can be. Thereafter, all energy supply is stopped and, if necessary, the cooling (rapid cooling) of the meat products or a menu is initiated in the food hygiene-safe period of approx. 4 hours.

The air flows generated during rapid cooling are closed by means of a Channel system promoted, being in the tube at the bottom, one side left and at the top of the Tube, one-sided right inlets and outlets are available. After lowering the temperature (Core temperature) to about 5 ° C, the phase of cooling with all fans switched off continued. The contact necessary in this situation, as with baking and roasting the ambient temperature or outside air is controlled by means of another, in the upper area of the Exhaust duct located. It is necessary that the Temperature difference between the environment and the refrigerator / cooking space (tube) remains excluded. To for this purpose is also located in the upper area of the tube, near the exhaust air duct, a heating coil with a low heating output, which is only used for the controlled one Connection required if the outside temperatures are lower than those measured in the tube. A such a constellation is e.g. B. in unheated ancillary or storage rooms.

As a further improvement in the taste preparation of products to be cooked, a Technical measure proposed such that a water reservoir on the rear wall (outside) with a few liters of capacity is provided, the forwarding of the required Water into a modified narrow evaporation tray called Bainmarie Bottom and interior of the tube is done. One coupled with the Bainmarie (evaporation bowl) Float device ensures that there is always a liquid level of approx. 1/2 l, whereby in addition to the effect of a roast not drying out, aromas indicated in the liquid during the precipitation on the same, to promote taste and digestibility act. During the aroma humidification by means of the Bainmarie (evaporation bowl) the recirculation fan can be operated. The float control can be adjusted electronically.

The combination of alternating cooling and heating means that new processes are possible Food industry possible in the cooking and cooling processes in one device. Next to the The cooking process can also be used to carry out essential preparations and postprocessing.

The invention will be explained in more detail using an exemplary embodiment. The Fig. 1 shows a schematic representation of the device according to the invention.

The reference symbols used therein have the following meaning

1

tube

2

Heating coil

3rd

Cooking spiral

1

4

Cooking spiral

2

5

Air circulation fan

6

high-speed fans

7

Cooking space temperature sensor

8th

Core temperature sensor

9

Inlet opening

10th

Outlet opening

11

Exhaust duct

12th

Heating coil

13

Water reservoir on the back (indicated)

14

Supply line for water

15

Bainmarie evaporation bowl

16

Cooling unit with fan

17th

Slide-in shelves

18th

Menu setting

A conventional electric cooker with built-in forced-air ventilation has a cooking, baking, grilling or cooling space that is insulated against heat or cold loss, the tube 1 . In addition to the centrally positioned circulating air fan 5 in the rear wall of the tube 1 , there are further sym metrically arranged high-speed fans 6 of small diameter, which can be optionally switched on electronically controlled in the treatment stages "rapid cooling" and "rapid cooking". In order to achieve a fast heating temperature, the heating coil 2 with an output of up to 3 kW is located in the upper area of the tube 1 , and on the other hand the cooking spiral 1 [3] to be put into operation for the duration of the cooking. In the immediate vicinity of these, an exhaust air duct 11 is provided, at the opening of which the heating coil 12 is arranged. The latter only has a heating output that does not exceed 0.3 kW.

The cooking spiral 1 [3] and the cooking spiral 2 [4] are provided on the one hand for the provision of the upper heat and on the other hand for the corresponding lower heat and achieve a maximum heating output of approximately 1.5 kW.

The processes of rapid cooking, cooking and rapid cooling are monitored by a centrally positioned cooking space temperature sensor 7 in the tube, which is closely related to the core temperature sensor 8 . The core temperature sensor 8 , as a flexible probe, has to monitor the ripening process, for example that of a roast, during cooking inside it.

After the completion of the cooking of meat dishes, the temperature can be regulated to storage temperatures within 4 hours and the high-speed fans 6 are put into operation again. The corresponding cooling is developed by a cooling unit 16 , which is accommodated below the tube 1 in a likewise insulated room. The temperature is gradually reduced by means of a cooling circuit which has an inlet 9 and an outlet opening 10 in the tube 1 .

Furthermore, there is a water reservoir 13 on the outer rear wall of the cooker, which is connected via the feed line 14 to a modified Bainmarie evaporation tray. The latter is located on the rear side of the bottom of the tube 1 and is supplied with a liquid level of approximately 1/2 l by means of a float circuit, not shown. The advantageous use of these details is based on the fact that drying out of meat dishes can be avoided and a taste improvement can be achieved if required by adding flavors.

Claims (12)

1. A method for electronically controlled low-temperature cooking with integrated rapid cooling, characterized in that in a cold and heat insulated tube ( 1 ) processes of rapid cooking, cooking, rapid cooling and cold storage are electronically monitored and time-controlled in succession and a cooking chamber and a core temperature sensor ( 7 , 8 ) after a heating or quick cooking time of approx. 20 minutes, with the connection of up to 4 high-speed fans ( 6 ), the time of the transition to a lower-energy period, that of cooking meat products and side dishes with a temperature level between Initiate 75 ° C and 100 ° C, whereby a constant target / actual comparison is carried out between a programmable cooking time and when the same is reached the energy supply for top and bottom heat is switched off and then the rapid cooling by means of accelerated air currents, with the snow being switched on again running fans ( 6 ), in connection with the cooling unit ( 16 ) providing the cooling air, and after reaching the temperature level required for storing the cooked products, with the value of approx. 5 ° C, further using lower air velocities of the recirculation mode, the conditions, according to the food hygiene requirements, can be kept constant for a desired period. 2. The method for electronically controlled low-temperature cooking according to claim 1, characterized characterized in that the accelerated air flows values of up to 5 m / s air speed, while maintaining the recirculation mode during the periods of quick cooking and Blast chilling, assume. 3. The method for electronically controlled low-temperature cooking according to claim 1, characterized in that a modified Bainmarie evaporation tray ( 15 ), which is float-controlled, a liquid supply to prevent the drying out of meat dishes to be cooked and to improve their taste in the lower rear region of the tube ( 1 ) contains about 0.5 l of water along with the desired aromas and releases it continuously into the surroundings of the interior of the tube ( 1 ), the recirculation fan ( 5 ) being switched on. 4. The method for electronically controlled low-temperature cooking according to claim 1, characterized in that after cooking and subsequent rapid cooling, the temperature level for further storage is kept so constant that in the event of a colder ambient temperature a heating coil ( 12 ) in the immediate vicinity of the exhaust air duct ( 11 ) arranged, is put into operation. 5. The method for electronically controlled low-temperature cooking according to claim 1, characterized in that a menu setting ( 18 ) for the purpose of the simultaneous preparation of meat dishes and additions of saturation and active ingredients is switchable, with lower floors and the bottom of the tube ( 1 ) the use of contact heating. 6. Device for electronically controlled low-temperature cooking with integrated rapid cooling, consisting of an essentially, modified convection oven, characterized in that the cooling, cooking space, the tube ( 1 ) and the room with the cooling unit ( 16 ) against cold and heat loss are insulated, in the upper region of the tube ( 1 ) two heating spirals ( 2 , 3 ) which are electrically controllable for rapid cooking and cooking for the top heat and one in the region of the bottom. Heating coil ( 4 ) for the bottom heat are arranged and in addition to the recirculation fan ( 5 ) in the rear wall of the tube ( 1 ) there are further high-speed fans ( 6 ), which can be switched on occasionally in the rapid cooking / rapid cooling period and one via the tube ( 1 ) running single-channel system with diametrically opposed inlet and outlet openings ( 9 , 10 ) is available for rapid cooling, with an exhaust air channel ( 11 ) for the baking period in the upper part of the tube ( 1 ). 7. Device for electronically controlled low-temperature cooking according to claim 6, characterized in that a cooking space and a core temperature sensor ( 7 , 8 ) in connection with the time-controlled electronics, has contact with the thermal processes inside the tube ( 1 ). 8. Device for electronically controlled low-temperature cooking according to claim 6, characterized in that a heating coil ( 12 ) is additionally attached to the exhaust air duct ( 11 ). 9. Device for electronically controlled low-temperature cooking according to claim 6, characterized in that an inside the tube ( 1 ) placed Bainmarie evaporation bowl with aromas and water ( 15 ), which is located on the bottom in the rear area, is arranged and via the feed line ( 14 ) with a water reservoir ( 13 ), which is attached to the outer rear of the cooker, in connection. 10. Device for electronically controlled low-temperature cooking according to claim 9, characterized in that the liquid level of the Bainmarie evaporation tray ( 15 ) is float-controlled with electronic readjustment. 11. Device for electronically controlled low-temperature cooking according to claim 6, 7 and 9, characterized in that a menu setting ( 18 ) is additionally provided in the control panel of the device according to the invention. 12. Device for electronically controlled low-temperature cooking according to claim 6 and 11, characterized in that slide-in grids ( 17 ) enable the tube ( 1 ) to be divided for cooking processes which can be carried out simultaneously.