IT201600093661A1 - OVEN WITH ROTARY CHAMBER FOR HEATING / COOKING OF PIADINA FARCITA - Google Patents

Description

DESCRIPTION

The present invention relates to an oven for automatically heating and / or cooking a rolled-up stuffed piadina in which the operator has the sole task of introducing the product into the oven and extracting it at the end of the cycle.

The oven, designed primarily to solve the problems of piadina, is also suitable for heating or cooking other similar cylindrical-shaped products such as sausages, Wurstel, rolled crépes, etc.

Piadina, diminutive of piada, is an unleavened, thin, round focaccia of bread, typical of Romagna, which is heated and cooked on a flat plate, treating first one side and then the other side; it is usually stuffed while still hot by closing it in half and consumed immediately afterwards.

The secret of the goodness of the piadina generally consists in the good toasting of the crust, in the good cooking and uniform core temperature.

A variant that is having success is that of rolling the piadina complete with filling; the preparation passes through the heating and toasting of a first face on a flat plate, the filling on the already toasted face, the rolling and finally the toasting of the external round face.

This last operation, performed on a flat plate, requires the continuous and attentive presence of the operator because he has to make periodic rotations to toast the whole external part, taking care to avoid burns.

It is not excluded that the scroll assumes a prismatic shape with as many faces as the rotations performed.

The oven in question is made in order to automate this latter operation, to increase productivity, to improve the quality of the roasting and to uniformly heat the whole piadina up to the heart, filling included.

As will be seen in the continuation of the description, the cylindrical shape of the cooking chamber improves contact with the external crust with respect to the flat heating plate; the rotation imparted to the chamber also induces a rolling of the piadina (of the product in general) so that the toasting becomes uniform.

A further qualitative aspect concerns the heating of the filling which is also uniform; this heating is almost absent in the flat piadina and rather uneven in the rolled one heated on a flat plate.

The invention is illustrated in a preferred, but not exclusive, constructive solution in the figures of table 1/1.

Figure 1 shows the oven, in the plan and sectional view, in a version with three cooking chambers inside which the product (P) is inserted, specifically rolled piadina.

Figure 2 is the cross section B-B showing the arrangement of the chambers and heating elements.

Figure 3 is the cross section A-A in correspondence with the kinematic mechanism and the gearmotor which sets the cooking chambers in simultaneous rotation.

We now describe the oven in the version with three chambers as shown in table 1/1; however, any reference to any versions with different number of chambers (one, two, four or more) is intuitive.

The cooking chambers (1) consist of cylindrical tubes, arranged horizontally, with mutually parallel axes, of metal material that conducts heat well and is suitable for food use.

Said tubes have both ends open so as to quickly and easily introduce the product into them and to carry out the appropriate cleaning inside them.

The tubes (1) are supported by a series of rollers or rolling bearings (2) applied to two support walls integral with the base of the furnace; the bearings (2a) are applied to the front wall, the bearings (2b) are applied to the rear wall.

Each tube support has three bearings which thus form a rotational pair; as shown in Fig. 2, the intermediate bearings act as a support for the two adjacent pipes.

The two tracks are created on the outer wall of the tubes with mechanical turning

for bearing support; these grooves are as wide as the bearing so that in addition to securing

precise rolling of the tubes also act as their bilateral axial constraint.

At the rear ends of the pipes, the

toothed crowns (5) coplanar with the driving pinion (9).

The kinematics (6) assigned to the simultaneous transmission of the rotary motion to all the tubes (1)

includes: a roller chain or a toothed belt (8), the relative idler pinions (4a) and (4b),

any rollers (7) interposed between the crowns (5) if it is necessary to increase the arc of

winding of the chain or belt (8) on said crowns and finally the gearmotor (11) on whose output shaft the driving pinion (9) is keyed.

The rotation of the tubes is simultaneous, equiverse and with the same speed.

The heating elements (12) which can be formed provide the heating of the pipes (1)

by electrical resistances arranged, at a close distance, parallel to the tube itself.

The resistance for the primary heating is definitely positioned in the lower part of the pipe

as shown in Fig.2, any additional resistances to improve or accelerate the heating and toasting cycle can be added in other equivalent peripheral positions.

As an alternative to the electric resistance, the heating element can be formed by a series of small gas burners (Bunsen burners) whose flame directly touches the outer shell

of the tube (1).

Due to the continuous rotation, the tube (1) heats up evenly and transmits the heat

accumulated to the product (P) placed inside it; this heat is transmitted both by contact

direct with the metal surface (toasting of the crust) both for the heat radiated by the tube itself e

hot air inside (heart heating).

To accelerate and accentuate the roasting, that is, to make the characteristic appearance more conspicuous

spotted of the crust, an intermittent rotation can be programmed with pauses in the different ones

angular positions of the round angle; during the pause the lower part of the chamber heats up

more and hence the greater roasting.

Due to its small to medium size, the oven is a counter appliance and can be placed in the most convenient position on the work table.

The constructive layout of the furnace provides for the separation of the hot sector from the unheated one; the hot zone consists of the cooking chamber compartment which is suitably insulated with an insulating panel (3).

The cold zone is that which includes the gearmotor (11), the electric-electronic components and the panel with the controls (13); the whole is enclosed in the protective casing (10) which, for operational reasons, leaves the circular mouths of the chambers accessible both in the front and in the rear.

Constructively, a certain proportion must be respected between the measurements of the diameter of the tube and that of the roll of piadina: with a tube that is too large the contact surface with the product is reduced (risk of burns), with the small tube, close to the diameter of the product, there is the risk of hindering the rolling of the product induced by the rotation of the tube and of not generating a uniform roasting.

The compromise must be sought also taking into account the space necessary for the introduction and extraction of the product by means of special pliers.

Experience has shown that the cooking chamber with both mouths open does not create problems for the proper functioning of the oven and this is very useful both for the periodic internal cleaning and for the eventual evacuation of the drippings of the filling elements of the piadina (cheeses, fat, etc.) or sausage fat, sausage or other.

The use of this automated rotary oven is very convenient in the organization of the piadìneria activity as only one person can manage the preparation and cooking. Once the toasting of the first side has been prepared in advance, it is possible to proceed with the filling according to the order received while the wraps of the order are already being cooked in the oven.

previous one; at peak times we operate according to a real continuous cycle.

The modularity of the project, with one or more rooms, makes it possible to satisfy the needs of any manager-user in relation to the customers to be satisfied.

From a constructive point of view, the elements described can be replaced by other equivalent ones of equal functionality without changing the operating principle; the material of the cooking chambers may vary in order to comply with the requirements of the regulations concerning the processing and cooking of the food products processed.

Claims (6)

CLAIMS 1. Oven for heating / cooking stuffed flatbread in rolled format or other similar foods (sausages, Wurstel, rolled crépes, etc.), with one or more cylindrical cooking chambers (1), arranged with a horizontal axis, consisting of : - the series of cylindrical chambers (1) - the front (2a) and rear (2b) support bearings - the gearmotor (11) - the kinematic mechanism (6) for the rotation of the chambers comprising a toothed belt or chain (8), the driving pinion (9), the driven wheels (5), the winding rollers (7), the transmission pinions (4a ) and (4b) - the heating elements (12) - the protective fairing (10) - the controls (13) for setting and controlling the cycle characterized by the fact that the cylindrical cooking chambers (1), set in rotation by the kinematic mechanism (6) operated by the gearmotor (11), are uniformly heated by the heating elements (12) positioned near the outer wall of the tubes of said chambers and that the product inserted in them (P) receives a double cooking: a uniform heart heating due to the heat radiated by the tube and a roasting on the external skin, which for the piadina takes on the characteristic spotted appearance, due to direct contact with the hot tube; the rotation and the circular shape of the chamber make heating and roasting much more uniform than the current heating system on a flat plate controlled manually by the operator. 2. Oven for rolled flatbread according to claim 1 characterized in that the cooking chambers are constituted by cylindrical tubes (1) and that they can fulfill their function also in the version open at both ends. 3. Oven for rolled flatbread according to the preceding claims characterized in that the heating elements (12) are positioned in the lower part of the cooking chambers to affect the area on which, inside the chamber, the product rests and, if necessary, said elements heaters are also installed in other angular positions. 4. Oven for rolled flatbread according to claim 3 characterized in that the heating elements (12) can be gas burners whose flame strikes the outer shell of the tube or electrical resistances arranged longitudinally along the axis of the tube (1). 5. Oven for rolled flatbread according to claims 1 and 2 characterized in that each tube (1) is supported and can rotate guided by a series of three bearings (2a) on the front side and a similar series of bearings (2b) on the rear side. 6. Oven for rolled piadina according to the preceding claims characterized in that the tubes of the chambers (1) are rotated by the gearmotor (11) and kinematics (6) with continuous motion or alternated by pauses and that the product contained therein undergoes a rotary motion, induced by dragging, which makes roasting better and more accentuated.