JP2008199934A - Rack oven - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a rack oven to be arranged on a border between an unsanitary area and a sanitary area, which improves productivity and sanitation property of food processing. <P>SOLUTION: The rack oven has a constitution that an oven body 11 having a built-in baking chamber 15 to which a rack 20 is fed is arranged on a border part between a sanitary area and an unsanitary part, a door 21 at the feed side is arranged at the feed side to which the rack 20 of the baking chamber 15 is fed and a door 22 at the delivery side, which is opened when the rack 20 is conveyed from the baking chamber 15 is arranged at the other side opposite to the door of the baking chamber 15. The door 21 at the feed side is arranged at a position of the unsanitary area (baking chamber 3A at the feed side), the door 22 at the delivery side is arranged at the position of the sanitary area (baking chamber 3B at the delivery side). The oven body 11 passes through a partition wall 5 for demarcating the sanitary area and the unsanitary area. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to a rack oven, and more particularly to a rack oven installed at a boundary between a non-hygienic area and a hygienic area.

  Various ovens for baking foods are generally provided. One of them is a rack oven (patented) that can simultaneously bake a relatively large amount of food to be baked, and that can be easily carried into and out of the oven by using a rack. Reference 1) is provided. This rack oven has a door for opening and closing the baking chamber, and the rack on which the object to be fired is loaded is opened by opening the door. And it is set as the structure which performs a baking process with respect to to-be-fired material by supplying a hot air in a baking chamber, rotating a rack in a baking chamber.

  This rack oven generally uses confectionery, bread, or the like as a material to be baked, but in recent years, it has been used for baking food such as meat in food processing facilities. FIG. 8 shows an example of food processing equipment using a rack oven.

  A food processing facility 100 shown in the figure is a facility for processing meat. The food processing facility 100 has a meat processing area 2, a baking area 3, and a cooling / processing area 4. The rack oven 110 is installed in the firing area 3.

Further, the food processing facility 100 is divided into a hygienic area and a non-hygienic area for food hygiene. Conventionally, the meat processing area 2 and the baking area 3 for baking the processed processed meat are non-sanitary areas, and the cooling / processing area 4 for cooling the processed meat after the baking processing is a sanitary area. It had been.
Japanese Patent Laid-Open No. 08-131052

  As described above, after the processed meat is baked in the rack oven 10 in the baking chamber 3, it is desirable for hygiene to immediately carry the baked processed meat into the sanitary area. However, the conventional rack oven 110 has only one door 121 in the oven body 111. For this reason, the rack 120 on which the processed meat is mounted needs to be pulled out to the baking area 3 which is a non-hygienic area after the baking process is finished, and then the rack 120 needs to be transported to the cooling / processing area 4.

  However, in this method, the rack 120 may be contaminated in the firing area 3 while being transported from the firing area 3 to the cooling / processing area 4, which is a sanitary problem. For this reason, conventionally, in order to make the firing area 3 a sanitary area, (a) before leaving the meat processing area 2, the rack 120 on which the processed meat is mounted and the wheels provided on the rack 120 are washed. (B) the firing area 3 (C) After the rack 120 is carried into the rack oven 110, the gravy may hang down on the floor, and if the gravy drips, the floor is immediately wiped off. It was.

  However, the processes (a) to (c) are troublesome and there is a problem that the productivity of the food processing equipment 100 is lowered. Furthermore, the processes (a) to (c) described above are only a solution and are not fundamental problem solving means.

  This invention is made | formed in view of said point, and it aims at providing the rack oven which can aim at the improvement of hygiene, aiming at the improvement of productivity of food processing.

  In order to solve the above-described problems, the present invention is characterized by the following measures.

The invention described in claim 1
A firing chamber into which a rack containing the objects to be fired is placed;
A firing apparatus for firing the object to be fired by sending hot air into the firing chamber;
In a rack oven comprising a door that is opened when carrying the rack into and out of the firing chamber,
Provided with an input side door on the input side of the rack of the baking chamber, and provided with an unloading side door for unloading the rack on the other side of the baking chamber facing the input side door, the rack from the input side door It is configured such that it can pass through the firing chamber toward the carry-out side door.

The invention according to claim 2
The rack oven according to claim 1,
A lock mechanism is provided that locks the discharge-side door closed when the input-side door is open and locks the input-side door closed when the carry-out door is open. It is characterized by this.

The invention according to claim 3
An oven main body in which a firing chamber into which a rack storing the objects to be fired is placed;
A firing apparatus for firing the object to be fired by sending hot air into the firing chamber;
A door that is opened when the rack is carried into and out of the baking chamber,
A rack oven installed at the boundary between a sanitary area and a non-hygienic area,
While providing an input side door on the input side of the rack of the baking chamber, provided an unloading side door for unloading the rack on the other side of the baking chamber facing the input side door,
Arrange the input side door to be located in the non-hygienic area,
The unloading side door is disposed so as to be positioned in the sanitary area,
And the said main-body part has arrange | positioned so that the partition wall which defines the said sanitary area and the said non-hygienic area may be penetrated.

  According to the present invention, the input side door is provided on the input side of the rack of the baking chamber, and the carry-out side door is provided on the other side of the baking chamber facing the input side door, whereby the rack is connected to the input side door. Since the rack can pass through the firing chamber toward the carry-out side door, the rack subjected to the firing process on the material to be fired can be unloaded from the firing chamber without returning to the input side. Therefore, for example, if the input side is a non-hygienic area and the carry-out side is a hygienic area, the rack that has been baked can be directly carried out to the hygienic area without passing through the non-hygienic area. Can be improved.

  Next, the best mode for carrying out the present invention will be described with reference to the drawings.

  1 to 5 show a food processing facility 1 in which a rack oven 10 according to an embodiment of the present invention is installed, and FIGS. 6 and 7 show a configuration of the rack oven 10. First, the configuration of the rack oven 10 will be described with reference to FIGS. 6 and 7. FIG. 6 is a longitudinal sectional view of the rack oven 10, and FIG. 7 is a transverse sectional view of the rack oven 10.

  In general, the rack oven 10 is configured such that a baking chamber 15, a rack rotation mechanism 30, a hot air supply mechanism 50, and the like are provided in the oven main body 11. In this rack oven 10, a rack 20 on which an object to be fired 16 is placed is put into a firing chamber 15 provided in the oven body 11, and the rack 20 is fired from a hot air supply mechanism 50 while rotating the rack 20 as will be described later. The structure is configured such that hot air is sent to the object 16, whereby the object to be fired 16 is fired.

  As shown in FIG. 7, the rack oven 10 according to the present embodiment is provided with an input side door 21 on the input side where the rack 20 of the oven body 11 is input into the baking chamber 15, and the baking facing the input side door 21. The carry-out side door 22 for carrying out the rack 20 is provided on the other side of the chamber 15. With this configuration, the rack 20 is put into the baking chamber 15 by opening the input side door 21, and then the input side door 21 is closed and the object to be fired 16 placed on the rack 20 is subjected to a baking process. Further, the rack 20 can be unloaded from the baking chamber 15 by opening the unloading side door 22 after that. That is, the rack oven 10 according to the present embodiment is characterized in that the rack 20 can pass through the firing chamber 15 from the input side door 21 side toward the carry-out side door 22 side.

  Furthermore, the input side door 21 and the carry-out side door 22 are provided with a lock mechanism. The lock mechanism locks the carry-out door 22 in a closed state when the input-side door 21 is open, and locks the input-side door 21 in a closed state when the carry-out door 22 is open. It is said that. By providing this lock mechanism, even if two doors 21 and 22 are provided in the oven body 11, it is possible to prevent the input side door 21 and the carry-out side door 22 from being opened simultaneously, thereby improving safety and It is possible to prevent erroneous operation.

  The oven body 11 is provided with an operation panel 23 on the side where the rack 20 is inserted, and various settings for firing are performed by operating the operation panel 23 (see FIG. 4). Further, the rack oven 10 according to the present embodiment is configured such that the object to be fired 16 is fired evenly by rotating the loaded rack 20.

  Various methods for rotating the rack 20 have been proposed, but in this embodiment, a configuration is adopted in which the rack 20 thrown into the baking chamber 15 is lifted and rotated. For this reason, the top plate portion 24 of the rack oven 10 is provided with a rack elevating mechanism 25 for elevating the rack 20.

  The rack elevating mechanism 25 is configured to be connected to the doors 21 and 22 by upper and lower joint levers (not shown in the figure) disposed on the top plate portion 24. The rack elevating mechanism 25 is configured to move the rack 20 up and down the rack rotation drive shaft 33 using the opening and closing movements of the doors 21 and 22 as drive sources. A lifting hook 36 is disposed at the lower end of the rack rotation drive shaft 33, and an engaging portion 27 that engages with the lifting hook 36 is disposed at the upper portion of the rack 20.

  In the above-described configuration, by opening the input side door 21 or the carry-out side door 22, this opening operating force is transmitted to the rack elevating mechanism 25 via the upper and lower joint levers, and the rack elevating mechanism 25 moves the rack rotation drive shaft 33 downward. Let Therefore, the rack rotation drive shaft 33 is lowered with the input side door 21 or the carry-out side door 22 opened. For this reason, when the rack 20 put into the baking chamber 15 is engaged with or disengaged from the engaging portion 27, the engaging process and the disengaging process can be easily performed.

  When the input side door 21 is opened and the rack 20 is inserted into the baking chamber 15 and the engaging portion 27 of the rack 20 is engaged with the lifting hook 36 of the rack rotation drive shaft 33, the baking processing of the object 16 is performed. To do so, the closing door 21 is closed. The operating force for closing the closing door 21 is transmitted to the rack elevating mechanism 25 via the upper and lower joint levers, and the rack elevating mechanism 25 moves the rack rotation drive shaft 33 upward.

  Therefore, by closing the input side door 21, the rack lifting mechanism 25 lifts the rack 20 by the rack rotation drive shaft 33. Even when the rack 20 is lifted, the rack rotation drive shaft 33 is configured to freely rotate.

  Thus, by lifting the rack 20, the rack 20 can be easily rotated by the rack rotation mechanism 30 described later. In addition, when the rack 20 is loaded into the firing chamber 15, the loading side door 21 is always opened, and when the rack 20 is unloaded from the firing chamber 15, the unloading side door 22 is always opened. In a state in which 21 and 22 are opened, the rack 20 is always moved down and is in contact with the floor surface of the baking chamber 15. Therefore, even if the rack 20 is lifted and rotated, it is not troublesome for the operator to mount and remove the rack 20.

  Next, the rack rotation mechanism 30 will be described. The rack rotation mechanism 30 includes a rack rotation motor 31, a rack rotation pulley 32, a rack rotation drive shaft 33, a rotation connector 34, and the like.

  The rack rotation motor 31 is disposed on the top plate portion 24 of the oven body 11. The rack rotation pulley 32 is integrally fixed to the rack rotation drive shaft 33. A drive belt 35 is stretched between the rack rotation motor 31 and the rack rotation pulley 32. Therefore, the rotational force of the rack rotation motor 31 is transmitted to the rack rotation pulley 32 via the drive belt 35, whereby the rack rotation drive shaft 33 rotates.

  As described above, the configuration in which the rotational force of the rack rotation motor 31 is transmitted to the rack rotation drive shaft 33 via the drive belt 35 allows the rack rotation motor 33 to move up and down. The rotational force of 31 can be reliably transmitted to the rack rotation drive shaft 33. The rack rotation drive shaft 33 is rotatably supported by a bearing 37 disposed in a rack lifting / lowering mechanism 25 fixed to the top plate portion 24.

  Next, the hot air supply mechanism 50 will be described with reference to FIG. In short, the hot air supply mechanism 50 includes a heating device 51, a generator 52, a convection fan 53, a hot air diffusion member 54, and the like.

  In this embodiment, a gas burner is used as the heating device 51. However, the heating device 51 is not limited to a gas burner, and other heating means such as an electric heater can be used. A suction panel 60 is disposed between the heating device 51 and the baking chamber 15. The suction panel 60 has a large number of suction holes (not shown), and the air in the baking chamber 15 is sucked into the heating device 51 from the suction holes by a convection fan 53 described later and heated.

  The generator 52 is disposed on the side of the heating device 51. Specifically, the generator 52 is arranged downstream of the arrangement position of the heating device 51 in the hot air flow direction. Therefore, the air heated by the heating device 51 is configured to flow into the generator 52. Although the generator 52 is a device that generates water vapor, it is not always necessary for the baking of meat, and it is possible to adopt a configuration in which this is not provided.

  The air heated by the heating device 51 is sucked into the convection fan 53 through the opening 68. In the figure, reference numeral 66 denotes a hood disposed on the partition wall 67, which guides the above-described heated air to be sucked into the convection fan 53.

  The convection fan 53 is fixed to the inner end of a rotating shaft 56 that is rotatably supported by the oven body 11. A fan pulley 57 is fixed to the outer end of the rotating shaft 56.

  On the other hand, the top plate portion 24 of the oven body 11 is provided with a convection fan motor 55 (see FIG. 6). A motor pulley 58 and a fan pulley 57 fixed to the rotating shaft of the convection fan motor 55 are provided. A drive belt 59 is stretched between the two.

  Therefore, when the convection fan motor 55 rotates, the rotational force is transmitted to the rotating shaft 56 via the motor pulley 58, the drive belt 59, and the fan pulley 57, whereby the convection fan 53 rotates. The convection fan 53 rotates to suck air heated by the heating device 51 (heated air) and send the sucked heated air from the hot air diffusion member 54 toward the baking chamber 15.

  Thus, the heated air is blown into the firing chamber 15 as hot air, and this hot air is fired in the firing chamber 15 and then sucked from the suction panel 60 toward the convection fan 53. In this way, the hot air is convected and circulated in the firing chamber 15, thereby preventing the occurrence of firing unevenness and reusing the heated hot air to reduce the power consumption of the heating device 52. I am trying.

  Next, with reference to FIG. 1 thru | or FIG. 5, the food processing equipment 1 provided with the rack oven 10 comprised as mentioned above is demonstrated. 1 is a plan view of the food processing facility 1, FIG. 2 is an enlarged plan view showing the vicinity of the position of the rack oven 10 in the food processing facility 1, and FIG. 3 is a position of the rack oven 10 in the food processing facility 1. FIG. 4 is an enlarged left side view showing the vicinity of the position where the rack oven 10 of the food processing facility 1 is disposed, and FIG. 5 is the vicinity of the position where the rack oven 10 of the food processing facility 1 is disposed. It is a right view which expands and shows.

  The food processing facility 1 exemplified in this embodiment is a facility for processing meat, and has a meat processing area 2, a baking area 3, and a cooling / processing area 4. In addition, the firing area 3 is defined (separated) by providing a partition wall 5 into a charge-side firing chamber 3A and a discharge-side firing chamber 3B.

  The meat processing area 2 is an area in which, for example, a cutting process for cutting meat into a predetermined size is performed, or a selection process for selecting the cut processed meat according to shape or the like. In the following description, the meat processed in the meat processing area 2 is referred to as processed meat.

  In the baking area 3, the processed meat processed in the meat processing area 2 using the rack oven 10 is subjected to a baking process. Details of the firing area 3 will be described later for convenience of explanation. In the following description, the baked processed section is referred to as baked processed meat.

  In the cooling / processing area 4, the baked processed meat baked in the baked area 3 is cooled or frozen, and the baked processed meat that has been subjected to processing such as cooling is packaged. The meat processing area 2, the baking area 3, and the cooling / processing area 4 described above are arranged in this order.

  On the other hand, the food processing equipment 1 is defined (separated) into a hygienic area and a non-hygienic area from the viewpoint of food hygiene management. As described above, the meat processing area 2 is an area for cutting meat and the like, so the meat processing area 2 is a non-hygienic area. In addition, the cooling / processing area 4 is an area for performing packaging processing of the baked baked processed meat, and is therefore a sanitary area.

  The firing area 3 in which the rack oven 10 is disposed is defined (separated) by the input-side firing chamber 3A and the discharge-side firing chamber 3B by providing the partition wall 5 as described above. The charging side firing chamber 3 </ b> A is an area for performing a process of placing the processed meat processed in the meat processing area 2 on the rack 20. This input side firing chamber 3A is a non-hygienic area. On the other hand, the discharge side baking chamber 3B is an area where the baked processed meat baked in the rack oven 10 is taken out from the rack 20 and sent to the cooling / processing area 4. This discharge side firing chamber 3B is a sanitary area.

  The rack oven 10 according to the present embodiment is installed at the boundary between the sanitary area and the non-hygienic area. Specifically, the rack oven 10 is disposed so that the oven main body 11 penetrates the partition wall 5 that defines the input side baking chamber 3A (non-hygienic area) and the discharge side baking chamber 3B (hygienic area). (Detailed in FIGS. 1 to 3). At this time, the partition wall 5 and the oven body 11 are airtightly joined. Therefore, even when the oven body 11 penetrates the partition wall 5, the discharge side firing chamber 3 </ b> A that is a non-hygienic area and the discharge that is a sanitary area. The side baking chamber 3B is hygienicly isolated (see FIGS. 4 and 5).

  In addition, when the rack oven 10 is disposed in the food processing facility 1, the input side door 21 is disposed so as to be positioned in the input side baking chamber 3A, which is a non-hygienic area, and the discharge side 22 is a discharge side, which is a sanitary area. It arrange | positions so that it may be located in the baking chamber 3B. With this configuration, as shown in FIGS. 2 and 3, the rack 20 can pass through the firing chamber 15 from the input side door 21 toward the carry-out side door 22.

  That is, according to the rack oven 10 according to the present embodiment, the rack 20 is put into the rack oven 10 from the charging side firing chamber 3A which is a non-hygienic area, and the firing object 16 (processed meat) is fired. After that, the rack 20 loaded with the baked article 16 (baked processed meat) is directly carried out to the discharge side firing chamber 3B which is a sanitary area without returning to the input side firing chamber 3A which is a non-hygienic area. can do. Therefore, the baked object 16 (baked processed meat) is not placed or passed into the non-hygienic area after the baking is finished, and thus the hygiene can be improved. Moreover, the conventionally required (a) rack cleaning, (b) changing shoes in the baking area 3, (c) wiping off the gravy, etc. are not required, and the efficiency of the baking process can be increased.

FIG. 1 is a diagram showing an example in which a rack oven according to an embodiment of the present invention is applied to a food processing facility. FIG. 2 is a plan view of a rack oven according to an embodiment of the present invention. FIG. 3 is a front view of a rack oven according to an embodiment of the present invention. FIG. 4 is a left side view of a rack oven according to an embodiment of the present invention. FIG. 5 is a right side view of a rack oven according to an embodiment of the present invention. FIG. 6 is a longitudinal sectional view of a rack oven according to an embodiment of the present invention. FIG. 7 is a cross-sectional view of a rack oven according to an embodiment of the present invention. FIG. 8 is a diagram illustrating an example in which a rack oven, which is a conventional example, is applied to a food processing facility.

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 Food processing equipment 2 Meat processing area 3 Baking chamber 3A Input side baking chamber 3B Discharge side baking chamber 4 Cooling and processing area 5 Partition wall 10 Rack oven 11 Oven main body 11A Input port 11B Outlet port 15 Baking chamber 20 Rack 21 Input side door 22 Carrying-out side door 25 Rack raising / lowering mechanism 30 Rack rotating mechanism 50 Hot air supply mechanism 51 Heating device 52 Generator 53 Convection fan 55 Convection fan motor

Claims (3)

A firing chamber into which a rack containing the objects to be fired is placed;
A firing apparatus for firing the object to be fired by sending hot air into the firing chamber;
In a rack oven comprising a door that is opened when carrying the rack into and out of the firing chamber,
Provided with an input side door on the input side of the rack of the baking chamber, and provided with an unloading side door for unloading the rack on the other side of the baking chamber facing the input side door, the rack from the input side door A rack oven characterized in that it can pass through the firing chamber toward the carry-out side door.   A lock mechanism is provided that locks the discharge-side door closed when the input-side door is open and locks the input-side door closed when the carry-out door is open. The rack oven according to claim 1. An oven main body in which a firing chamber into which a rack storing the objects to be fired is placed;
A firing apparatus for firing the object to be fired by sending hot air into the firing chamber;
A door that is opened when the rack is carried into and out of the baking chamber,
A rack oven installed at the boundary between a sanitary area and a non-hygienic area,
While providing an input side door on the input side of the rack of the baking chamber, provided an unloading side door for unloading the rack on the other side of the baking chamber facing the input side door,
Arrange the input side door to be located in the non-hygienic area,
The unloading side door is disposed so as to be positioned in the sanitary area,
The rack oven is characterized in that the main body portion is disposed so as to pass through a partition wall that defines the sanitary area and the non-hygienic area.

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