DK179529B1 - A method for controlling a process plant comprising a steam bell and using the method - Google Patents

Abstract

Processing system (1) arranged for heat treatment of food items (2) wherein a processing clock (3) is arranged with sides (4) and a top (5) which together define a volume (6) from the atmosphere, 7) of the sides (4) is open connection (8) with the atmosphere and the bounded volume (6) contains a heated treatment medium which is lighter than the atmosphere and thus fills at least some of the bounded volume (6) and contains food items (2) heat treated. According to the invention, there exists between the lower edge (7) of the sides (4) and a lower boundary of the treatment medium (10) an area with an extension H (11) in the vertical direction which is not included in the heat treatment.

Description

A method for controlling a process plant comprising a steam bell and using the method.

BACKGROUND OF THE INVENTION 1. Field of the Invention The invention relates to a processing plant adapted for heat treating food items, wherein a processing clock is arranged with sides and a top which together define a volume from the atmosphere, having a lower connection with the atmosphere below a lower edge and the bounded volume containing a heated treatment medium which is lighter than the atmosphere and thus fills at least some of the bounded volume.

For example, a plant of this type is known from US4966072. Herein is shown how food items are brought into such a processing clock and heat treated.

However, the process plant in the US script is not suitable for use on, for example, modern fishing vessels when they experience seagoing sailing, as the processing medium always has a lower boundary which is horizontal due to buoyancy, and when the ship is inclined, for example, 30 degrees, the lower boundary relative to the atmosphere inside the clock also have an angle to the lower edge of the clock at 30 degrees. This means that the parts of the item (s) that are in the clock and which are at the lowest during a period of time each time the ship is inclined will be exposed and not enclosed by the processing medium. The occasional exposed foods are thus at risk of not receiving sufficient heat or other desirable effects, so they risk being processed in, for example, half or completely raw state. At the same time, a portion of the processing medium will penetrate along the inside of the bell in the opposite side, which is naturally at its highest, and extend below the bell's open lower edge. The expired treatment medium can be a serious problem, as it can contain high concentrations of allergens in the heat treatment of, for example, crayfish or other seafood, which can make the staff serving the plant very seriously ill.

It is therefore an object of the invention to provide a process plant without the above disadvantages and also as an alternative to previously known plants.

The specific feature of the invention is that the processing plant between the lower edge of the sides and a lower boundary for the presence of food items is an area of an extension H in the vertical direction, in which area for determining the level of the transition between atmosphere and treatment medium is provided. a thermosensor. This area can now be filled, in whole or in part, with treatment medium, however, from the lower horizontal boundary of the treatment medium to the atmosphere, a distance in the vertical direction to the lower edge of the clock remains throughout the circumference of the clock. This makes it possible for the bell to coincide with the ship without the treatment medium running out below a lower edge of the bell, or for food items placed in the bell to be exposed and to lie outside a lower edge of the processing medium. It should be noted that the distance from the lower horizontal boundary of the treatment medium to the atmosphere and to the lower rim of the bell may well be quite small or close to zero, but this requires that treatment medium which escapes the bell during the possible heeling of the ship is effectively collected by a strong em -Fang. The location of the thermosensor marks the level of transition between the treatment medium and the atmosphere.

The relation between the maximum angle of inclination of the ship and the size of the bell, given by the diameter of the least possible circumscribed circle in the horizontal plane within which the bells may lie, then gives the geometric expression of the smallest size of H within which the system will be able to operate. some of the processing medium penetrates below the lower edge of the sides of the processing bell during the ship's heel. The premise here is that there is a connection to the atmosphere via the entire lower edge. If parts of the lower edge are closed and, for example, firmly connected to a bottom, it becomes the longest rectangular distance in the horizontal plane between the opening to the atmosphere and a wall, which is crucial for the maximum angle of inclination. Similarly, this simple context can be used to determine a maximum degree of filling of the processing clock during processing without exposing the lower portions of the food items. Alternatively, the processing clock and the system are fixed non-adjustable units, where the system is then forced not to operate when the heels of the ship exceed a given value.

Usually, the aperture of the processing clock or apertures along a lower edge thereof will be provided in the directions where the ship is least inclined. For ordinary fishing vessels, that is, these openings are provided along the side (s) of the clock facing the front or rear of the ship, given by the ship's direction of travel, so that the clock has no openings along the sides facing guide or rear side. This is because the ship's side rolls will often be larger than rolls perpendicular to the longitudinal axis.

When working with total batches, where a group of food items that together can just meet the processing clock are collected and then brought in and out of the clock together, this can conveniently be done via a lockable opening in the clock. It can be, for example, via a lid at the top or via a side panel. Conveniently, it is the batch of food items which move into a stationary clock either from above or from the side, but in practice it will also be possible to leave the batch motionless relative to the deck or floor, and then leave the clock to the movable part.

Introducing an overall batch via an open bottom of the clock is also an option where the batch and clock are then moved vertically until the clock encloses the batch and can subsequently be filled with the hot processing medium. Again, from the bottom edge of the clock and up to the batch, there must be a clearance so that the clock with the batch in as it follows the movements of a ship in the lake both ensures that no treatment medium enters the atmosphere and ensures that there is no parts of the batch that during the heat treatment are suddenly not enclosed by the treatment medium.

It is also possible to make a system where the food items are fed clockwise in smaller units from below through a transport system, and via the transport system a minimum residence time in the processing clock, which is filled with the processing medium, is ensured. In this design, there must also be an area below where there is no treatment medium, so that the bell will be able to follow the ship's heeling without any of the treatment medium escaping.

It is preferred that the treatment medium comprises water vapor and that the plant has a system and an aggregate for supplying water vapor to fill the treatment bell therewith to a level above a lower boundary as well as a system for injecting a refrigerant to complete the heat treatment. The refrigerant can be, for example, water which is introduced through a system of nozzles, so that all parts of the interior of the treatment bell are quickly supplied with a steady stream of small water droplets, which will ensure that the water vapor in the bell condenses very quickly, and at the same time the many drops will also cause a sprinkling of the food items to expose to a beginning cooling.

When the lockable opening comprises the top, it is preferred that it is arranged as a lid hinged to the outside of the clock via a rod system. This provides the opportunity to ensure that the lid can be readily arranged to move from a closed position where it terminates close to the upper edge of the bell to an open position where the lid hangs at the side of the bell, exposing the opening as the movement between the two positions take place without the lid's highest points under the closure and the open movement up high above the top edge of the clock. This is important for ships where the ceiling height is often limited.

It is advantageous if a vertical rail is established along two opposite sides of the clock to control a batch of food items coming from above. This allows a batch of assembled food items to be passed from top to bottom of the bell without getting trapped and without bumping against the inside of the bell.

By placing a thermosensor at an adjustable distance from a desired boundary downwards towards the atmosphere of the water vapor in the treatment clock, it can be ensured that the temperature here is always higher than a predetermined minimum value. This can be done by adding more steam when a temperature below the desired minimum value is recorded. It is noted that during the heat treatment of the food items, steam will continuously be condensed on their surface, and the lost steam in the clock will cause the lower vapor boundary to the atmosphere to move upward and this can be recorded via the thermosensor as a temperature drop. and by the usual control technique, it can then be opened for the supply of additional steam, whereby the lower vapor limit against the atmosphere will move downwards, and reach the thermosensor, which will consequently detect a temperature which in turn is above the desired minimum temperature in the clock below. treatment. In this way, it is ensured that the food items in the watch are exposed to a constant, uniform and known temperature throughout the process.

It should be noted that the level at which the thermocensor is located is adjustable in the vertical direction so that it becomes possible to adjust the vapor filling rate of the clock. The adjustment can be made prior to delivery to the individual ship of the facility depending on the seagoing ship the ship is expected to experience, or the adjustment can be made on the ship for example depending on the current seaway. In this way, it can be ensured that there is no unnecessary overcrowding of the clock when no significant seafaring occurs. The thermocouple sensor may be used. be mounted vertically displaceable on a backdrop so that its height can be easily adjusted according to conditions. Alternatively, there may be a series of thermosensors, vertically above one another, in the clock, and then when selecting a signal from a thermosensor in the range it will be determined how far below the level of the feed items the vapor limit against the atmosphere should be.

If such a system is connected to a signal process with one or more inputs and one or more outputs, it will be possible to let the system control automatically.

The invention thus comprises a method for controlling a process plant comprising a steam bell. According to the invention, the steam clock is supplied with steam up to a predetermined degree of filling, an area between a lower edge of the steam clock where access to the atmosphere and the predetermined degree of filling is kept free from steam filling, so that the steam clock is rotatable at a certain angle to the horizontal without the steam running out below the lower edge thereof, in order to control the degree of filling, a signal processor with one or more inputs and one or more outputs is used.

By using a thermocouple coupled to the signal processor, it becomes possible to regulate the steam filling in the clock after the sailing of a ship, thus always ensuring that all food items heat-treated in the steam clock reach the desired core temperature without sending unnecessary steam under the rim. of the steam bell due to the ship's sea-going.

According to one embodiment of the method, one or more of the signal processor inputs receive signal from each of its thermosensors, at least one of which is a thermosensor signal from an area at a transition between atmosphere and steam. This ensures that a minimum temperature can be maintained in the transition zone.

It is also preferred that a vertical extent of the area kept free of steam filling is determined by a distance H between the lower edge of the sides and a transition between atmosphere and steam, which is determined by the maximum allowable rotation of the steam clock and its extent in the horizontal. direction given by the diameter of the middle possible circumscribed horizontal plane within which the bell walls may lie, or the longest rectangular distance in the horizontal plane between an opening to the atmosphere and a wall.

In a further embodiment, the at least one thermosensor which gives signal to the signal processor from the area at a transition between atmosphere and steam is adjusted in the vertical direction, according to the expected or experienced rotation of the steam clock, to determine the distance H. This adjustment can be made in advance. for use of the steam clock, by simple mechanical means or an actuator may be provided to move the thermocouple up or down via an appropriate remote control. This provides good flexibility so that if the steam cap is not subjected to significant rotations, the area that is kept away from food items but filled with steam can be minimized without any major hassle.

In one embodiment, the feed items processed in the clock are fed to the steam clock by means of a transport system which continuously introduces feed items into the steam clock and at the same time takes out feed items as the transport system further: - raises the feed items upwards in the steam clock, keeps the items a predetermined time in the steam clock and then , - takes the items.

This ensures that in a continuous operating mode a minimum residence time for the feed items in the steam zone is maintained.

In one embodiment, feed items processed in the steam clock are fed clockwise into batches which fill the steam clock from above to a distance over the area kept free of steam filling, and are processed finished as the steam clock is filled and emptied of batches by either moving up and down over a stationary batch or by feeding the batch and withdrawing from the steam clock from above through an opening with a removable lid.

By batch filling through an upward opening in the steam bell, a mechanically particularly simple arrangement of the steam bell and associated equipment for handling the feed items is obtained.

It is preferred that the feed items be fed to wire baskets or grid boxes made of metal grids that are individually or assembled in groups on an yoke and removed from the steam bell.

This device ensures that all food items are exposed to the steam equally.

In one embodiment, the steam is fed into the bell where it is distributed to a distribution pipe with a large number of holes on each side of the steam bell and water is supplied via a number of nozzles which are also located here along one or more vertically extending nozzle pipes inside the bell. , which makes it possible to sprinkle the entire batch simultaneously, so that the steam is knocked down all over the clock and the food items are cooled on their surfaces so that after transporting out of the clock they do not emit steam due to high surface temperature.

The invention also relates to the use of the method of treating food items comprising freshly caught seafood such as crabs, lobsters or shrimp on board a ship in space.

The invention will now be explained in more detail with reference to the drawings, in which:

FIG. 1 shows an embodiment of a processing clock shown in side view

FIG. 2 is a section along the line A-A of FIG. 1

FIG. 3 is a section along line B-B of FIG. 1

FIG. 4 shows a vertical section through the processing clock shown in FIG. 1, but perpendicular to the section shown in FIG. 2 and without a batch,

FIG. 5 shows an alternative embodiment of the invention in a sectional view corresponding to section A - A in FIG. 6

FIG. 6, the system shown in FIG. 5 from above,

FIG. 7 shows the process plant with a considerable angle of inclination with respect to the horizontal,

FIG. 8 shows details of FIG. 5,

FIG. 9 shows a grid box for use in the system shown in FIG. 5 and 6,

FIG. 10 shows the thermocouple and a mounting rail therefor,

FIG. 11, the system control system is shown in schematic form and

FIG. 12 is a schematic view of the processing plant on board a ship.

A process plant 1 is shown from the side in FIG. 1, and the plant comprises a processing bell 3 (hereinafter for convenience referred to as bell 3, or steam bell 3), with sides 4 and a top 5 and as seen in the horizontal sectional view of FIG. 3 along line B-B in FIG. 1 at 3 o'clock in this embodiment is square and thus has four sides 4, and as seen here, the sides 4 are substantially equal. The treatment clock 3 may be multi-sided, or round. When the term "clock" is used here, it is because the treatment room always has an open connection 8 to the atmosphere below at least a portion of a lower rim 7 of one or more sides 4. The lower rim 7 indicates the level of the upper bound 25 for access to the atmosphere of the processing medium with the processing plant placed in a horizontal position, and this level is indicated by line 25 in FIG. 2. The clock 3 also includes a top 5 as seen in FIG. 1. Taken together, the top 5 and the sides 4 define a volume 6 which may contain a gas (not shown) lighter than the atmosphere and the gas due to the buoyancy will have an always horizontal boundary 24 to the other atmosphere. The boundary 24 is shown here as a dotted straight line, but in reality the boundary will most often be more diffuse and, as a result of gas circulation, it may also be uneven.

The space itself in the steam clock 3 where the treatment is carried out is referred to as the treatment room 10 and this space is limited downwardly a piece of H indicated by the arrow 11 over the lower edge 7, and as seen in FIG. 2, the space can be filled with a batch of food items 15, which in this case rests against a ledge 26. H is a size that can be changed according to the sea going out of a ship or currently experiencing it. H cannot be greater than the distance from the lower ledge 7 and up to the ledge 26. The largest sea run can be tolerated if H is in the area midway between the ledge 26 and the lower ledge 7 by 3 o'clock. the lower rim 7 and up to the ledge 26, and the boundary 24 between the treatment medium and the atmosphere will then lie just below the ledge 26. It is noted that the lower ledge 7 extends along one of the sides 4 of the square bell shown and that the other sides are bundled with a base of the bell. The rim 7 and the open connection 8 to the surroundings are conveniently positioned pointing in the longitudinal direction of the ship so that it faces the bow or rear end of the ship, thereby ensuring that there is as little overflow beyond the rim 7 as the heels of the ship are typically larger around longitudinal axis than about an axis perpendicular thereto. The ship's heels due to sea-going will cause a given rotation of the steam clock 3 relative to the horizontal.

In the illustrated case, the batch 15 is constituted by a plurality of wire baskets 27 filled with feed items, a single 2 of which is schematically shown in FIG. 2,3 and 7, so that the processing medium can readily penetrate and enclose each of the food items stacked in the wire baskets 27 2. the wire baskets 27 are hung on a yoke, so that the entire batch can be lifted out and in by the clock via the yoke. 3. The wire baskets 27 are designed with a closure so that the feed blanks are completely enclosed and can be stacked to fill each wire basket without the risk of falling out of the wire baskets during the heat treatment and subsequent cooling and freezing. After freezing, the food items can be picked up by the wire baskets and finally peeled, after which the wire baskets are returned two refills with food items, such as parts of crabs or whole seafood such as shrimp.

Thus, the lower boundary 24 of the gas lies between the upper boundary 25 of the open connection 8 towards the surroundings and the portion of the clock 3 which is filled with a batch for processing. In FIG. 7, it is shown how the boundary 24 between the atmosphere and the treatment medium remains horizontal even though the vessel is inclined violently, here indicated as the angle β between the horizontal and the current inclination of the ship. As can be seen, at this incline, a piece of a wire basket 27 has been exposed, and the feed items therein will not receive the heat treatment required. At the same time, it can be seen that the treatment medium on the opposite side reaches below the level of the upper limit 25 of the open connection 8 to the surroundings, and consequently the gas will flow out here. In order to capture possible outflow gas or treatment medium, a blank 28 is provided next to the lower open connections 8 to the surroundings which ensures that the escape gas gives the crew nuisance.

The detachable opening 14 at 3 o'clock in this case constitutes a lid 20 which is placed in the top 5 of 3 o'clock. But sides 4 may also constitute such an opening. Finally, it is possible to fill the clock with a batch via the bottom and leave the bottom completely open. At the filling, batch 15 and clock 3 are moved relative to each other to position the batch at the top of the clock.

Especially if the 3 o'clock fills up from below, it makes sense that the batch is motionless while it is the bell being lowered above it. But when filling from side and top it will typically be the batch that is hoisted or moved down / into the clock. Thereafter, the lockable opening 14 can be closed and closed, after which the treatment is started.

In FIG. Figures 3 and 4 show a pipe system or assembly 18 for supplying water vapor, which is the most common gas used for heat treatments of seafood with gaseous medium. The steam is led into the bell at 3, where it is distributed to a distribution tube 30 with a large number of holes on each side, so that the steam can be brought to a rapid filling of the processing room 10 in the bell.

A coolant, in this case water, can be supplied via a number of nozzles, which are also located here along one or more vertically extending nozzle pipes 31 inside the clock. This makes it possible to sprinkle the entire batch simultaneously, so that the steam everywhere at 3 o'clock is depleted and the food items are cooled on their surfaces so that after transporting out of the clock they do not emit steam due to high surface temperature.

As seen in FIG. 4 and FIG. 3, along two opposite sides 4 of the bell 3, there is a vertical rail 22 arranged to guide the batch 15 when, for example, it is hoisted into the bell 3 from above. The rail 22 ensures that the batch 15 comes back in and up from the clock again after finishing treatment, with the batch 15 typically hoisted down and up with a waist or a play from an overhead beam (not shown).

In FIG. 4, a thermosensor 23 is seen seated mounted to a vertical backdrop 29 so that its position can be adjusted up and down. Possibly. there may be an actuator (not shown) so that the position can be adjusted from the outside. Several thermosensors may be provided in the clock to monitor the process for quality control and to control the level of the interface between the treatment medium and the atmosphere.

The lid 20 is hinged to the side of the bell 3 via a rod system 21, so that the lid with an actuator 33 can be moved from a closed position, as shown in FIG. 1 to a position (not shown) where it sits down the side of the clock. The bar system with a short and a long bar ensures that the movement occurs without the top of the lid coming up above the ceiling height of the ship.

In FIG. 5 and FIG. 6 is shown how a processing clock according to the invention can be arranged for continuous operation, where smaller batches or portions enclosed in grid boxes 32 are placed on a transport system 17 which transports grid boxes 32 below 3 o'clock, and then upwards inside the clock, and subsequently down and out below the lower ledge 7 of the clock. This method and associated process plant, when applied to a ship, also require that between the transition 24 between the treatment medium, usually steam, and the atmosphere be an area enclosed by the clock along all sides so that the steam does not immediately flow under the rim 7 o'clock at the same moment the ship makes a pitch. Appropriate use of control technique and thermosensors will enable the board to be regulated during the transition 24 in relation to the current seagoing ship, of course having to ensure the residence time in the hot steam, for example by adjusting the speed of the transport system 17. It is also possible to arrange a buffer of portions (not shown) within the highest position of the clock, so that the residence time in the buffer zone is always a certain minimum. Hereby, the system can run at the same speed for the conveying system 17 and the same level of the transition 24 regardless of the sea passage, provided that it does not exceed the prescribed maximum angle of heel β. Also in such a plant there will be a need (not shown) which can absorb any escaped steam along the rim 7.

In FIG. 8, section C of FIG. 5 in enlarged view, and the thermosensor 23 is visible here. In FIG. 10 is also an enlarged view of the backdrop 29 and the bracket 34 which couple the thermosensor 23 to the backdrop 29 in an adjustable manner. With this arrangement, by simply loosening a single nut 35, it is possible to adjust the height above the lower rim 25 into which the thermosensor must be placed.

In FIG. 9 shows a 3d render of the grid box 32 shown in FIG. 6 and FIG. 5 for mounting on the conveyor system 17. The conveyor system 17 comprises two parallel spaced chains 40 which are passed over a plurality of sprockets, defining a clearance between the spacers 40, which allows grid boxes 32 to be hung on the chains 40. A conventional paternoster system can thus be constructed. so that the grid boxes 32 are transported vertically up into the steam clock 3, a horizontal section is passed, and finally vertically downwards again to be transported out under the rim 25 of the clock 3. During transport up and down from the steam clock, the grid boxes will be passed through the area. with the height H given by the arrow 11 in FIG. 5, where there is no hot steam, the thermosensor 23 determining the level 24 for the transition between steam and atmosphere. The grid box 32 shown in FIG. 9 is in many ways similar to the previously mentioned wire basket 27, but has a slightly different format and comprises two opposite suspension brackets 37 which allow the grid box to be hooked up between chains 40 so that they are pivotally mounted. The suspension brackets 37 are positioned above the center of gravity of the grid boxes 32, so that the boxes during transport up and down the steam clock automatically maintain the same orientation. A suitable space is provided between the boxes 32 on the chain 40, so that the boxes can be rotated freely at any time around the suspension bracket 37 without colliding with each other.

The bell 3 may be closed along two of the sides 4, namely the sides facing the rear of the ship and the sides of the stern. This can be seen in FIG. 12, where the outline of the center section of the fishing vessel 36 and bow 42 are drawn. In FIG.

For example, a combined treatment plant is included comprising a steam bell 3 and a subsequent cooling system 38, which ensures that the cooling takes place quickly and efficiently after the steam boiling. In the example shown, the transport system 17 passes through both steam bell 3 and subsequent cooling system 38. At each of the closed sides towards starboard and backboard, whereby the lower edge of the bell is extended downwards, for example down to the floor of the ship, steam cannot escape at the ship's scrolls from side to side. An operator 41 is shown in position to place filled grid boxes on the chains 40.

As shown in FIG. 6, service hatch 39 is established in the clock facing backwards and starboard side, and in FIG. 6, the service hatch against the starboard side is shown in the open position. Should unforeseen events occur within the steam clock, such as a grid box jumping off the chain 40, it is easy for the crew to access the interior of the clock and repair the damage.

In FIG. 11 shows a sketch of a steam boiling plant 1, showing the control system for this. This includes a PLC 43 or equivalent computer comprising or communicating with a PID controller 44, the input signal of which also includes the signal 45 from the thermosensor 23 of the steam clock 3. The computer and the PID controller constitute at least one signal processor. The PID controller 44 converts the thermosensor signal 45 to a current signal 46 in the range 0 to 20 mA, which is accessed by an I-P converter 47, where the current signal 46 is linearly converted to a pressure signal 51 in the range 0 to 1 bar via input from a conventional compressed air source 48 of below 1.4 bar. The pressure signal 51 is used to control the position of one or more proportional valves 49 having a steam source 50 on the input side and on the output side connected to the steam clock steam distribution tube 30. By adjusting the position of the thermosensor over the lower edge of the steam clock and by setting the time constants of the PID controller, a very precise control of the effect of the steam on the food items is obtained during the stay in the steam clock, whether it is a continuous working system or a batch system.

Process plant 1 arranged for heat treatment of food items 2 wherein a processing clock 3 is arranged with sides 4 and a top 5, which together define a volume 6 from the atmosphere, under which a lower edge 7 of the sides 4 has an open connection 8 with the atmosphere and the bounded volume 6 contains a heated treatment medium which is lighter than the atmosphere and thus fills at least some of the bounded volume 6 and contains food items 2 which are heat treated where there is also between the lower edge 7 of the sides 4 and a transition 24 between atmospheres and treatment medium is a distance H and a thermosensor 23 is provided for determining the transition 24 and thus the distance H.

The magnitude of H is determined according to β and the diameter of the least possible circumscribed circle 13 for the sides 4 in a horizontal plane of the lower edge 7 of the processing bell 3 where β is the maximum permissible angle of heel of a vessel on which the processing plant is installed and operated.

The processing clock 3 is arranged with a lockable opening 14 for supplying food items 2 in a total batch 15 arranged for filling the processing clock 3.

A volume 15 bound to the size of the processing clock 3 corresponding to the batch 15 is introduced into the processing clock 3 via a downward opening in the processing clock 3 by mutual movement between the batch 15 and the processing clock 3.

The system comprises a conveying system 17 for continuous introduction of food items 2 and simultaneously taking out food items 2, the conveying system 17 having means for: - raising the items 2 upwards in the processing clock 3, - keeping the items 2 a predetermined time in the processing clock 3 and then - taking out the items 2 .

The treatment medium comprises water vapor, and the processing plant 1 has a system and an aggregate for supplying water vapor to fill the treatment clock 3 thereto to a level above a lower boundary 10 determined at the level of the thermosensor location, and has a cooling medium injection system 19 for completion. of the heat treatment.

The lockable opening 14 comprises the top 5, the top 5 being arranged as a lid 20 which is hinged to the outside of the processing bell 3 via a rod system 21.

Along two opposite insides of the processing bell 3, a vertical rail 22 is established to control an overhead batch 15 of food items

2nd

The thermosensor 23 is provided at an adjustable distance over the lower edge 7.

Numeral

processing Plants

Food items

Dapmp Clock or Process Clock

Pages

Top

Volume

Lower edge

Open connection

Lower boundary of the treatment medium

Extension H

Heel angle β

Circumscribed circle

Lockable opening

batch

Downward opening

Transport system

Air vapor supply unit

Refrigerant injection system

Lid

linkage

Vertical shine

thermosensor

Boundary

Upper limit level of open connection

ledge

Wire basket

Hoods

Vertical backdrop

Steam distribution tube

lances

Gitterbox

Actuator

Brackets

Nut

Outline of fishing vessel

Mounting Brackets

Cooling

Servicelemme

Chains

Operator

The fishing vessel's bow

PLC or equivalent computer

PID controller and signal processor

The signal from the thermosensor

Current signal in the range 0 to 20 mA

I-P converter

Compressed Air Source

proportional valve

Steam source pressure signal

Claims (9)

P A T E N T K R A V A method of controlling a process plant (1) comprising a steam bell characterized in that the steam bell is supplied to steam up to a predetermined degree of filling, an area between a lower edge (7) of the steam bell (3) having access to the atmosphere and the predetermined degree of filling, is kept free from steam filling, so that the steam clock (3) is rotatable at a certain angle to the horizontal without the steam running out below the lower edge thereof, using a signal processor (44) with one or more inputs and a or multiple outputs. A method according to claim 1, characterized in that one or more of the signal processor inputs receive a signal from each of its thermosensors, at least one of which a thermosensor gives a signal from an area at a transition (24) between atmosphere and steam. Method according to claims 1 and 2, characterized in that a vertical extension of the area which is kept free of steam filling is determined by the fact that between the lower edge (7) of the sides (4) and a transition (24) between atmosphere and steam there is a distance H, which is determined from the maximum allowable rotation of the steam bell (3) and the extent of the steam bell (3) in the horizontal direction given by the diameter of the least possible circumscribed circle in the horizontal plane within which the walls of the steam bell (3) may lie, or the longest rectilinear horizontal plane distance between an opening to the atmosphere and a wall. Method according to claim 3, characterized in that the at least one thermosensor which gives a signal to the signal processor from the area at a transition (24) between the atmosphere and steam is adjusted in the vertical direction according to the expected or experienced rotation of the steam clock to determine the distance. H. Method according to Claim 3 or Claim 4, characterized in that feed items processed in the clock are supplied to the clock by means of a transport system (17) which continuously introduces feed items (2) into the steam clock and at the same time withdraws feed items (2) as the transport system (17) further: - raising the blanks (2) upwards in the steam bell (3), - holding the blanks (2) for a predetermined time in the steam bell (3) and thereafter, - taking out the blanks (2). Process according to Claim 3 or Claim 4, characterized in that feed items processed in the steam clock (3) are fed to the steam clock (3) in batches which fill the steam clock (3) from above to a distance over the area which is kept free of steam filling, and The finished bell (3) is processed and emptied for batching either by moving up and down over a stationary batch or by feeding and removing the batch from the steam bell (3) through an opening with a removable lid. Method according to one or more of the preceding claims, characterized in that the feed blanks (2) are supplied with wire baskets (27) or grating boxes (32) made of metal grids, which are supplied individually or assembled in groups on a yoke and removed from the steam bell (3). Method according to one or more of the preceding claims, characterized in that the steam is fed into the steam bell (3), where it is distributed to a distribution pipe (30) with a number of holes on each side of the steam bell (3) and that water is supplied via a steam bell (3). number of nozzles which are also located here along one or more vertically extending nozzle pipes (31) within the steam bell (3), thereby enabling the entire batch to be sprinkled simultaneously, so that the steam throughout the steam bell (3) is cooled and the food items are cooled on their surfaces, after transporting out of the steam bell (3), they do not emit steam due to high surface temperature. Use of the method according to one or more of the above claims for treating food items (2) comprises freshly caught seafood such as crabs, lobsters or prawns aboard a ship in space.