IES80701B2 - A method and an apparatus - Google Patents

Abstract

Comminuted meat pieces (20) are steamed on an in-line conveyor (2). After steaming the meat pieces are mixed (11) prior to first stage thermal zone heating (8). The meat pieces are further mixed (12) prior to second stage thermal zone heating (9). The mixing means comprises a shaft (25) extending transversely across the conveyor (2) above the bed of meat pieces and four turning arms (30) extending radially of the shaft (25). The arms (30) are engaged by the meat pieces and, on turning, the meat pieces are mixed in-line. Cooking quality is assured with optimum operating conditions. An in-line scanner (40) monitors the temperature of the meat pieces across the conveyor. A control system adjusts the operating conditions accordingly.

Description

“ A METHOD AND AN APPARATUS” fo.ftoductiqn The invention relates to a method and an apparatus for preparing comminuted cooked meat pieces such as pizza toppings and die like which may be range in size from 3 to 20 mm.

It is known to cook comminuted meat pieces continually on a conveyor. There is however a major problem with such known cooking procedures in that the cooking process must be arranged to achieve a target core temperature of 72°C. This leads to generally inefficient operation because the cooking times and temperature must be selected to achieve this temperature for all pieces.

Accordingly known processes are generally thermally inefficient and consequently time consuming and relatively expensive in running costs.

There is therefore a need for an improved preparation process to produce cooked comminuted meat pieces which will overcome this difficulty.

Statements of Invention According to the invention there is provided a method for preparing comminuted cooked meat pieces comprising the steps of :ddivering raw comminuted meat pieces across a conveyor; in-line steaming of the meat pieces on the conveyor; first stage in-line thermal zone heating of the meat pieces on die conveyor; ο 0 υ / U -2mixing the partially cooked meat pieces in-line on the conveyor; and second stage in-line thermal zone heating of the meat pieces on the conveyor.

In one embodiment of die invention die method includes the step, after in-line steaming of:mixing the steamed meat pieces in-line on the conveyor prior to first stage heating.

Preferably the meat pieces are mixed by turning the meat pieces on the conveyor.

Ideally the meat pieces are turned by engaging the meat pieces with a turning arm to turn the meat pieces in-line. Preferably there are at least two circumferentially spaced-apart turning arms and the meat pieces are turned in-line by successively engaging die turning arms with the meat pieces.

Most preferably there are four spaced-apart turning arms which are equi-spaced circumferentially and the meat pieces are turned in-line by successively engaging the turning arms with the meat pieces.

Preferably the or each turning arm is mounted on a common shaft which is rotatably mounted. Ideally the shaft is turned on engagement of the meat pieces with the turning arm(s).

In a preferred arrangement the or each arm extends generally axially with respect to the shaft. Preferably the or each arm includes a plurality of radially extending cut-out slots along the length thereof. -3In a particularly preferred aspect the method includes the step of monitoring the temperature of the cooked meat pieces, after cooking of the pieces.

Most preferably the temperature is monitored in-line. Ideally the temperature of the cooked meat pieces is monitored by detecting the infra-red radiation emitted by the cooked product across the width of the conveyor.

In one embodiment of the invention die method includes the step of altering the temperature of the thermal zones in response to die temperature of the cooked meat pieces.

In another aspect the invention provides apparatus for preparing comminuted cooked meat pieces comprising:a conveyor onto which raw comminuted meat pieces are delivered; a steaming unit for in-line steaming of the meat pieces; a first stage in-line thermal zone heater for heating die meat pieces on the conveyor, a first mixing means for mixing the partially cooked meat pieces inline on the conveyor; and a second stage in-line thermal zone heater for heating the meat pieces on the conveyor.

In one embodiment of the invention the apparatus includes a second mixing means between the steaming unit and the first stage thermal zone heater for mixing the steamed meat pieces in-line on the conveyor. -4Preferably the or each mixing means comprises at least one turning arm extending across the conveyor for turning the meat pieces as they pass along the conveyor.

Ideally there are at least two circumferentially spaced-apart turning arms which successively engage the meat pieces. Preferably there are four turning arms which are equi-spaced drcumferentailly to successively engage the meat pieces.

In a preferred embodiment of the invention the or each turning arm is mounted on a shaft, the turning arm(s) extending radially outwardly of the shaft.

Preferably the shaft is mounted for free rotation of the shaft for engagement of the meat pieces with successive turning arms.

In one arrangement the shaft is mounted between a pair of bearings, at least one of the hearings being mounted for movement of the bearing and hence the shaft with respect to the conveyor. Preferably both bearings are spring biassed.

In one embodiment of the invention the or each turning arm has a plurality of radially extending slots which are axially spaced-apart.

In a preferred aspect the apparatus includes temperature monitoring means for monitoring the temperature of the cooked meat pieces.

Preferably the temperature monitoring means is an in-line temperature monitoring means. Ideally the temperature monitoring means is a scanner for detecting infra red radiation emitted by the cooked meat pieces.

Brief Description of the Drawings -5The invention will be more dearly understood from the following description thereof given by way of example only with reference to the accompanying drawings, in which:Fig. 1 is a block diagram of a process and apparatus according to the invention; Fig. 2 is a perspective view of mixing apparatus used in the method of apparatus of die invention; Fig. 3 and 4 are side views of a detail of the mixing apparatus; Fig. 5 is a perspective view of a monitoring means used in the method and apparatus of the invention; and Fig. 6 is a side elevational view of the monitoring apparatus, in use.

Detailed Description Referring to the drawings and initially to Fig. 1, comminuted meat pieces are first delivered by a delivery means 1 onto an in-line conveyor 2 which, for ease of reference, is shown as a single conveyor extending through various steps and elements in the method and apparatus of the invention.

The comminuted meat pieces on the conveyor 2 are first steamed in a steam unit 7 operated at a temperature of about 80°C. After steaming, the meat pieces are heated in a first thermal zone heater 8 operated at a temperature of about 180°C to 200°C.

The partially cooked meat pieces are then cooked in a second thermal zone heater which is operated at a temperature of about 180°C to 200°C. For complete -6cooking of the meat pieces, a core temperature of 72°C must be achieved. The temperature of the cooked meat pieces is monitored in-line by an infra-red scanner .

We have found that the optimum operating conditions may be achieved by mixing 11 of the steamed meat pieces prior to first stage thermal zone heating 8 and, even more critically by mixing 12 the comminuted meat pieces between the first stage thermal zone heater 8 and the second stage thermal zone heater 9.

The mixing apparatus used in stage 12 is illustrated in Figs 1 to 4. The mixing apparatus used in stage 11 operates in the same way and is therefore not described in detail.

Comminuted meat pieces 20 exiting on conveyor 2 from the first stage heater 8 are mixed in-line on die conveyor 2 by a mixing means including a shaft 25 extending transversely across the conveyor 2 above the bed of meat pieces between bearings 26. At least one, and in this case four, turning arms 30 extend radially outwardly of die shaft 25 and are equi-spaced circumferentailly around the shaft 25. Each of the turning arms 30 has a plurality of radially extending slots 31 extending therethrough to assist the mixing process and to prevent damage to die mixer by blockages. The bearings 26 are each mounted in a respective housing 35 which in turn is mounted on a pair of pillars 36 fitted with biassing means in the form of springs 37. The pillars 36 are mounted to respective supports 29 adjacent to the conveyor 2.

The shaft 25 and hence the turning arms 30 are freely rotatable and the arms 30 are engaged by the meat pieces travelling along the conveyor 2. This action causes the shaft 25 to rotate so that the arms 30 pick up the meat pieces and turn them, breaking up the bed of meat pieces 20 on the conveyor. This turning and shifting action has die effect of ensuring that all meat pieces are evenly cooked so that the target core temperature can be more efficiendy achieved. -7If necessary, the shaft 25 can be raised out of the path of the conveyor 2 by pushing the bearing 35 upwardly against the biassing of the springs 37 as illustrated in Figs 3 and 4. This action may be used to automatically cater for any variations in the height of the meat pieces along the conveyor 2.

Referring to Figs 5 to 6 the in-line scanning means 10 comprises an infra red scanner 40 which is focussed through a slot 41 in a housing 42 to monitor the temperature of the cooked meat pieces across the width of the conveyor. It will be noted that die scanner 40 is adjustably mounted on a transverse support arm 45 which is, in turn, adjustably mounted on upright supports 46 which are, in turn, adjustable along side tracks 47. In this way the scanner 40 can be positioned to achieve efficient scanning and can be readily removed form clearing. The housing 42 ensures that the temperature detected in not effected by local air currents. The scanner is used as part of a control system to adjust die temperature of the thermal zones and/or steamer as required.

The method and apparatus ensures that die desired core temperature is achieved in a highly efficient maimer which provides enhanced quality assurance and optimum temperature control.

Many variations on the invention will be readily apparent and accordingly the invention is not limited to the embodiments hereinbefore described which may be varied in detail.

Claims (5)

Claims

1. Apparatus for preparing comminuted cooked meat pieces comprising:a conveyor onto which raw comminuted meat pieces are delivered; a steaming unit for in-line steaming of the meat pieces; a first stage in-line thermal zone heater for heating the meat pieces on the conveyor; a first mixing means for mixing the partially cooked meat pieces inline on the conveyor; and a second stage in-line thermal zone heater for heating the meat pieces on the conveyor.

2. Apparatus as claimed in claim 1 including a second mixing means between the steaming unit and the first stage thermal zone heater for mixing the steamed meat pieces in-line on the conveyor.

3. Apparatus as claimed in claim 1 or 2 wherein the or each mixing means comprises at least one turning arm extending across the conveyor for turning the meat pieces as they pass along the conveyor, preferably there are at least two circumferentailly spaced-apart turning arms which successively engage the meat pieces, preferably there are four turning arms which are equi-spaced circumferentailly to successively engage the meat pieces, preferably the or each turning arm is mounted on a shaft, the turning arm(s) extending radially outwardly of the shaft, preferably the shaft is mounted for free rotation of the shaft for engagement of the meat pieces with successive turning arms, preferably the shaft is mounted -9between a pair of bearings, at least one of the bearings being mounted for movement of the bearing and hence the shaft with respect to the conveyor, preferably both bearings are spring biassed, preferably the or each turning arm has a plurality of radially extending slots which are axially spaced5 apart.

4. Apparatus as claimed in any of claims 1 to 3 including temperature monitoring means for monitoring the temperature of the cooked meat pieces, preferably the temperature monitoring means is an in-line 10 temperature monitoring means, preferably the temperature monitoring means is a scanner for detecting infra red radiation emitted by the cooked meat pieces.

5. Cooked comminuted meat pieces whenever prepared using an apparatus as 15 claimed in any of claims 1 to 4.