DE202016003960U1 - Device for the thermal treatment of food - Google Patents

Abstract

Apparatus for the thermal treatment of foodstuffs having a housing (1) in which a utility chamber (4) for receiving the food to be treated and a heat source for heating thereof are arranged according to a defined temperature, wherein the utility chamber (4) is provided with a lid (4) 3) is sealingly closable, characterized in that a head space (38) above the food within the Nutzkammer (4) for recovering due to the thermal treatment of vaporized material components of the food with a capacitor (30) is in communication.

Description

The invention relates to a device according to the preamble of claim 1.

A thermal treatment of food for the purpose of preparation or for preservation is particularly known in the form of cooking, wherein, depending on the nature of the food in question numerous wet gardening techniques such. As cooking, steaming, pressure, low temperature or vacuum cooking are well known. In addition, dry gardening techniques z. B. in the form of roasting, sautéing, grilling, etc. known. The cooking times required to achieve a state of cooking, however, are different according to the type of cooking used and are least pronounced in the case of pressure cooking due to the higher temperatures and accordingly the longest in the case of low-temperature cooking.

It is also known that at high temperature differences between a core temperature of the food and its environment, especially in meat, ultimately depending on the absolute temperature and the cooking time used to considerable fluid loss of the tissue or dehydration and other adverse changes in the food can come. This circumstance is u. a. attributable to evaporation of substances whose evaporation temperature is below the local temperature of the material to be cooked, so that they escape into the environment in vapor form. Contained in these substances are numerous substances, u. a. also flavoring flavors.

It is against this background the object of the invention to design a generic device with regard to a recovery of evaporated as a result of heating material coponents towards. This object is achieved in such a device by the features of the characterizing part of claim 1.

Essential to the invention is hereinafter a condenser through which vaporous constituents exiting from the foodstuffs to be treated are passed, condensed, collected and thus able to be reused. The thermal treatment takes place in a utility chamber in a housing which simultaneously contains a heat source. The heat source is such or equipped that it allows heating of the food in accordance with a defined Guttemperatur or heat output. As far as this property is technically illustrated, the apparatus design of the heat source is possible due to different techniques known in the art, which will therefore not be discussed in detail at this point. The use chamber is sealingly closed by a lid, so that during the thermal treatment in a headspace of the same a vapor mixture consisting of vaporizable at the prevailing temperature components accumulates. This vapor mixture contains different substances, including taste-relevant and is according to the invention aftertreated in a condenser, wherein the resulting condensate can be collected and fed to a reuse.

The capacitor is in accordance with the features of claim 2 via a hose with the housing in connection. This measure improves the flexibility in the spatial arrangement of these two components.

A pressure expansion vessel according to the features of claim 3 is used to equalize the pressure profile of the vapor mixture within the lines connecting the housing to the capacitor lines. It is this of its basic structure ago as such known and practically tested component.

A shut-off device according to the features of claim 4 serves the primary pressure build-up in the headspace of the utility chamber and at the same time opens up a possibility of use of the device, which does not involve the recovery of vaporized components.

The features of claims 5 and 6 are directed to the further embodiment of the housing and the design of the housed in this heat source. The latter allows by heat transfer, starting from the heat transfer medium, a uniform heating of the utility chamber, which can be used as a heat transfer medium water and wherein for heating an electrical resistance heating or other preferably electrical heating can be used. Water can be introduced or removed from the receiving space via the lines arranged on the underside and upper side.

It can be seen from the above statements that the device according to the invention provides an easy-to-handle means for the thermal treatment of foods, which makes it possible to recover and thus reuse constituents of the food which escaped as a result of the thermal treatment in vapor form.

An embodiment of the invention will be described below with reference to the illustrated embodiment according to 1 be described in more detail.

With 1 is a housing referred to, which on the upper side by a about a horizontal axis 2 pivotable lid between an open and a closed position 3 is sealed. Inside the case 1 there is a utility room intended for receiving and treating food 4 which is a floor 5 , Side walls 6 and an open top 7 has, whose boundary 8th forms a bearing surface on which, with the interposition of a seal, not shown, the cover 3 rests.

With 10 a closure device is shown, by means of which the lid 3 is held in the closed position, but has been dispensed with a detailed representation for reasons of clarity of drawing. The side walls 6 the utility room 4 go under interposition of a stage 11 in a horizontal upper-side, the boundary 8th surrounding end wall 12 over, with which the lateral walls are at all sides 13 of the housing 1 connect. A floor 14 forms at a distance below the ground 5 the bottom of the housing 1 ,

The interior of the housing 1 is thus in a utility room 4 and a receiving chamber 17 for a heat transfer medium, z. B. water divided.

With 9 one is the case 1 including the lid 3 on the outside overlapping thermal barrier coating. In the context of this layer, the usual materials such. B. Styrofoam, cork or the like are used.

With 15 is a wire designated to the lower part of the housing 1 opens and with a shut-off 16 equipped. This line 15 is for introducing the heat transfer medium into the receiving chamber 17 certainly.

With 18 is in the upper part of the receiving chamber 17 opening line referred to, via a shut-off 19 leads to an outflow opening. The outflow organ 19 is via a parallel, a safety valve 21 leading line branch 22 bridged. In this way, a pressure limit within the receiving chamber 17 set up.

With 23 . 24 each temperature sensor are designated to detect the internal temperatures of the utility chamber 4 as well as the receiving chamber 17 are determined and those over lines 25 . 26 are in communication with a control device, not shown in the drawing. Zeichnerisch also not shown is one within the receiving chamber 17 housed heat source whose heat output is selectable and controllable in conjunction with the control device with the proviso that a defined, also selectable temperature in the utility chamber 4 or in the receiving chamber 17 is not exceeded.

The lid 3 is over a line 27 with a pressure expansion vessel 28 in connection, of which via a hose line 29 from a connection to a capacitor 30 leads. The capacitor 30 is conventionally designed as a heat exchanger, for example, with an inlet 31 and a process 32 for a cooling medium, for. B. water is provided. Within the line branch between the lid 3 and the pressure expansion vessel 28 there is a shut-off 33 ,

With 34 is an optional usable cooling unit, which has a line section 35 with the exit 36 of the capacitor 30 communicates. On the representation of either the output 36 of the capacitor 30 or at the exit 37 the chiller existing Abbsperrorgans has been omitted.

The mode of operation of the device designed in this way is as follows:
The utility room 4 Ingested food is about heating the in the receiving chamber 17 heated heat transfer medium according to a selectable temperature and preferably heated in accordance with a set over time heating program. This will be within a headspace 38 developed above the food to be treated developed pressure via a graphically not shown safety valve, wherein the obturator 33 initially closed. Within the headspace 38 a gas-vapor mixture is formed, the composition of which depends on the prevailing temperature and on the heat-treated foodstuffs, in which mixture there are contained material components whose evaporation temperature lies below the set temperature.

After opening the shut-off valve 33 this mixture flows over the hose section 29 in the condenser 30 , in which it due to the countercurrent flow of a cooling medium, for. B. Water it comes to a condensation of the material components of the mixture, whose dew point temperature is below the temperature setting as a result of the cooling. The pressure during this condensation process is via the pressure expansion vessel 28 held at a fairly constant level.

At the exit 36 respectively. 37 Thus, a condensate accumulates, in which material components that would otherwise have escaped as a result of the heating in the environment, are included and thus can be reused.

LIST OF REFERENCE NUMBERS

1

casing

2

axis

3

cover

4

Nutzkammer

5

ground

6

sidewall

7

top

8th

boundary

9

thermal barrier

10

closing device

11

step

12

end wall

13

sidewall

14

ground

15

management

16

shutoff

17

receiving chamber

18

management

19

shutoff

20

Bore

21

safety valve

22

leg

23

temperature sensor

24

temperature sensor

25

management

26

management

27

management

28

Expansion vessel

29

hose

30

capacitor

31

Intake

32

procedure

33

shutoff

34

cooling unit

35

line section

36

output

37

output

38

headspace

Claims (6)

Device for thermal treatment of foodstuffs with a housing ( 1 ), in which a utility chamber ( 4 ) are arranged for receiving the food to be treated and a heat source for heating according to a defined temperature, wherein the utility chamber ( 4 ) with a lid ( 3 ) is sealable, characterized in that a head space ( 38 ) above the food within the utility room ( 4 ) for recovering material constituents of the foodstuff evaporated as a result of the thermal treatment ( 30 ). Device according to claim 1, characterized in that the capacitor ( 30 ) via a hose line ( 29 ) with the utility chamber ( 4 ). Device according to claim 1 or 2, characterized in that the capacitor ( 30 ) via a pressure expansion vessel ( 28 ) with the utility chamber ( 4 ). Device according to one of claims 1 to 3, characterized in that in a cable run between the housing ( 1 ) and the capacitor ( 30 ) a shut-off device ( 33 ) is arranged. Device according to one of claims 1 to 4, characterized in that the housing ( 1 ) in the utility chamber ( 4 ) and a receiving chamber ( 17 ) is subdivided for a heat transfer medium and that the utility chamber ( 4 ) is laterally and laterally thermally connected to the heat transfer medium. Apparatus according to claim 5, characterized in that the receiving chamber ( 17 ) at the bottom and at the top with lines ( 15 . 18 ) is provided for the supply and discharge of a heat transfer medium.

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