JP2009145024A - Rotary type rack oven - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a rotary type rack over making it possible to bake confectionery by arranging a boiler in the rotary type rack oven, discharging pressurized steam into a furnace, and thereby producing proper moistening. <P>SOLUTION: The rotary type rack over is equipped with a heating furnace 15 formed by a partition plate 6 provided in a baking space part, a hot air current blowout slit 7 and an intake slit 8 opened in the partition plate 6, a heating means provided in the heating furnace 15, a circulation hot air means installed in the heating furnace 15 for blowing heated air in the heating furnace 15 into the baking space part 4 through the hot air current blowout slit 7 and taking the hot air in the baking space part 4 into the heating furnace 15 through the intake slit 8, and a pressurized steam supply means for discharging steam into the heating furnace 15. <P>COPYRIGHT: (C)2009,JPO&amp;INPIT

Description

  The present invention relates to a rotary rack oven. More specifically, the present invention relates to a rotary rack oven that can give appropriate moisture when baking confectionery.

  In a conventional rotary rack oven, a multi-stage rack is stored in a cooking space section in the apparatus body from an open / close door provided on the front surface of the apparatus body, and hot air flows into the cooking space section while rotating the rack. It is set as the structure which can bake the to-be-cooked material which formed and mounted in the rack in a short time (for example, refer patent document 1).

  Further, a steam oven as shown in FIG. 5 has been proposed as an oven that can perform appropriate steam cooking with steam (see Patent Document 2). Here, the oven described in Patent Document 2 includes a fan 102 that circulates cooking air into the cooking chamber 101, a chamber partition 106 that forms a water storage recess 103 and separates the cooking chamber 101 and the combustion chamber 105. Is provided. Also, a gas burner 108 that heats the water storage recess 103 with a flame from the gas outlet 107 opened in the combustion chamber 105, and a heat exchange pipe that connects the lower end to the water storage recess 103 and passes the exhaust gas in the combustion chamber 105. 109. Furthermore, the exhaust duct 111 that exhausts the exhaust from the heat exchange pipe 109 to the outside and the water sprinkler 110 that sprinkles water toward at least the heat exchange pipe 109 are provided.

JP-A-8-131052

Japanese Unexamined Patent Publication No. 2004-12079 (Abstract, FIG. 1)

  However, the conventional rotary rack oven described above is suitable for baking cookies and other confectionery in a short time by forming a hot air flow in the cooking space, but it is suitable for sponge cake, cheesecake or pudding. If the confectionery needs to be moistened, or if heat sterilization is required, such as jelly, where germs are easy to propagate, put hot water in a large pot or steam the jelly. The current situation is that the container is immersed in heat sterilization, but there are problems such as extremely troublesome and dangerous to handle.

  On the other hand, the steam oven described above performs steam cooking by circulating cooking air containing a large amount of water vapor in the cooking chamber, and most steam ovens have a function capable of baking. However, because it is mainly steamed, it cannot be used as a confectionery oven for baking in a short time by hot air flow like a rotary rack oven, and is used for cooking other than confectionery. Is the current situation.

  In addition, in the confectionery store, in addition to the rack oven, there is no economic margin for using a steam oven for cooking sponge cake, cheesecake or pudding, or heat sterilization of jelly, or there is no space for mounting.

  The present invention was devised in view of the above points, and a boiler is disposed in a conventional rotary rack oven, and baked confectionery with appropriate moisture by discharging pressurized water vapor into the furnace. An object of the present invention is to provide a rotary rack oven that enables the above.

  In order to achieve the above object, the rotary rack oven according to the present invention is configured such that the inside of the apparatus body is partitioned into a firing space portion and a heating furnace by a partition plate, and the rack is accommodated in the firing space portion. In a rotary rack oven in which the object to be fired placed on the rack is baked by a hot air flow while rotating, provided in the heating furnace, a hot air blow-out slit and an intake slit established in the partition plate Heating means, and circulating hot air means for blowing air heated by the heating means into the firing space through the hot-air flow blowing slit and circulating hot air in the firing space through the intake slit into the heating furnace, A pressurized steam supply means for releasing water vapor is provided in the heating furnace.

  Here, by providing pressurized steam supply means for releasing water vapor into the heating furnace, hot air with moisture is blown into the baking space, and it is appropriate for baking objects such as confectionery placed on the rack. Firing can be performed while applying moisture.

  Further, since the circulating hot air means is formed by the circulating wind sirocco fan, the air heated by the heater is blown into the firing space through the hot air blowout slit, and the hot air in the firing space through the intake slit. Is sucked into the heating furnace to form hot air in the firing space.

  Further, the pressurized steam supply means is composed of a boiler provided in the apparatus main body, a vent pipe connected in a continuous manner to the boiler and the inside of the heating furnace, and the supply amount of water vapor is made free, so that the sponge Cake, pudding, etc. can be baked, or jelly can be sterilized.

  According to the rotary rack oven of the present invention, when baking confectionery such as cookies, confectionery can be baked as usual only by hot air flow, and in the case of baking sponge cake or cheesecake, By releasing the steam at a high temperature by being pressurized, firing by moderate wetting becomes possible.

  Moreover, when baking a pudding or heat-sterilizing a jelly, cooking or sterilization at 100 degrees C or less is attained by discharge | releasing the water vapor | steam in the state which lowered the furnace temperature.

Hereinafter, embodiments of the present invention will be described with reference to the drawings to provide an understanding of the present invention.
FIG. 1 is a front explanatory view showing an example of a rotary rack oven to which the present invention is applied, FIG. 2 is a sectional side view showing the internal structure of the rotary rack oven in FIG. 1, and FIG. 3 is a rotary type in FIG. The top explanatory drawing of a rack oven is shown.

  In the rotary rack oven 1 shown here, a multistage rack 5 is housed in a firing space 4 in the apparatus main body 2 from an opening / closing door 3 provided in front of the apparatus main body 2, and the rack 5 is rotated while being fired. A hot air flow is formed in the space portion 4 so that an object to be baked such as confectionery placed on the rack 5 is baked.

  A partition plate 6 is formed on the inner side of the firing space 4, and hot air blowing slits 7 are opened along the vertical direction on both sides of the partition plate 6. An intake slit 8 for intake of the circulated hot air from is opened.

  The outer periphery of the apparatus main body 2 is covered with a heat insulating material, an opening 9 is opened in front of the apparatus main body 2, and the inside is a firing space part 4. The opening 9 is provided with an opening / closing door 3 in which a viewing window (not shown) is formed so that the inside of the firing space 4 can be seen. Further, an operation panel 21 such as a firing temperature control, a rack rotation control, a timer, an ON / OFF switch or the like is provided at one end side of the opening 9.

  A turntable 10 is provided in the firing space portion 4, and the turntable 10 is assembled from a rectangular frame body 11 having a rack width and a depth length. A rack mooring piece (not shown) provided at regular intervals along the rack 5 can be inserted in multiple stages.

The turntable 10 is provided with a drive shaft 12 at the center of its upper end. The drive shaft 12 penetrates the ceiling 13 of the baking apparatus 2 so that the turntable 10 is rotatable.
Here, the drive shaft 12 protruding from the upper surface of the ceiling 13 is covered with the cover portion 22 so that hot air or steam is not leaked from the inside of the firing space portion 4, and is driven to rotate by interlocking with the drive motor 14. It is a free configuration.
Here, the drive shaft 12 is

  Next, a heating furnace 15 is formed behind the combustion space 4 by the partition plate 6. In the heating furnace 15, a heating heater 16 and a circulating wind sirocco fan 17 for circulating the heated air are provided. The circulating wind sirocco fan 17 is driven and rotated by a fan motor 18, blows air heated by a heater 16 in the entire circumferential direction, and blows the space 4 from the hot air flow blowing slit 7 of the partition plate 6. Blow in.

  Further, an intake action is generated at the center of the circulatory sirocco fan 17, and the intake space 8 sucks air in the baking space 4 from the intake slit 8 that is opened substantially at the center of the partition plate 6. A hot air flow is generated in 4. As a result, it is possible to form a hot air flow in a high temperature state by circulating the air heated by the heater 16 through the sirocco fan 17 for circulating wind into the firing space 4.

  The heater 16 is formed of a heat generating member such as a nichrome wire, and the heating temperature can be freely adjusted by controlling the current value with the operation panel 21.

  Here, a boiler 19 is disposed below the firing space 4. The boiler 19 heats the water in the sealed tank with an electric heater or the like to increase the internal pressure, and as a result, water vapor having a boiling point of 100 ° C. or higher is generated.

  The boiler 19 is connected to a vent pipe 20 communicated with the inside of the heating furnace 15, and pressurized water vapor is discharged into the heating furnace 15 through the vent pipe 20. When this water vapor is released into the heating furnace 15 because of its high boiling point, the difference between the temperature of the heated air in the heating furnace 15 is small, and the humidity can be adjusted without greatly reducing the heated air. It becomes possible.

  According to the rotary rack oven of the present invention having the above-described configuration, the turntable 10 is driven and rotated by the drive motor 14 provided in the ceiling 13 of the apparatus body 2, so that it is driven like a conventional rotary rack oven. Since the motor is not attached to the upper and lower parts of the baking apparatus and the drive shaft of the turntable is not penetrated to the outside of the baking apparatus, hot air and water vapor do not leak to the outside.

  As shown in FIG. 4, the water heated by the boiler 19 is pressurized and vaporized at a temperature equal to or higher than the normal boiling point (100 ° C.), and is discharged into the heating furnace 15 through the vent pipe 20. In this case, when the amount of water vapor released is small, it is vaporized instantly by air at a high temperature. In this way, the humidity of the circulating hot air increases as the water vapor is released into the heating furnace 15.

  Hot air moistened with water vapor released in the heating furnace 15 is blown into the baking space 4 and fired while giving appropriate moisture to the baking object such as confectionery placed on the rack 5. It becomes possible.

  For example, in the case of sterilizing jelly or the like, a large amount of water vapor is released into the heating furnace 15 so that the water vapor contained in the hot air becomes saturated and the temperature of the hot air circulating in the firing space portion 4 decreases, and water vapor (steam) It becomes a steamed state due to the circulation of jelly and heat sterilization such as jelly becomes possible.

  In baking pudding or sponge cake, the amount of water vapor released into the heating furnace 15 is adjusted to a humidity suitable for baking pudding or sponge cake, resulting in a moist baking condition.

  In this way, by adjusting the humidity of the hot air circulating in the baking space 4 by releasing water vapor into the heating furnace 15, it can be used for baking all kinds of confectionery such as cookies, sponge cakes and puddings and heat sterilization of jelly. It becomes possible.

  In addition, it is possible to create a confectionery with excellent creativity by circulating the inside of the baking space 4 without drastically lowering the temperature of the hot air by the high-temperature steam.

It is front explanatory drawing which shows an example of the rotary rack oven to which this invention is applied. It is a cross-sectional side view which shows the internal structure of the rotary rack oven in FIG. It is a plane explanatory view of the rotary rack oven in FIG. It is operation | movement explanatory drawing of the rotary rack oven to which this invention is applied. It is explanatory drawing which shows an example of the conventional steam type oven.

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 Rotary rack oven 2 Apparatus main body 3 Opening / closing door 4 Firing space part 5 Rack 6 Partition plate 7 Slit for hot air flow blowing 8 Slit for intake 9 Opening part 10 Turntable 11 Frame 12 Drive shaft 13 Ceiling 14 Drive motor 15 Heating furnace 16 Heating Heater 17 Circulating Sirocco Fan 18 Fan Motor 19 Boiler 20 Vent Pipe 21 Operation Panel 22 Cover

Claims (3)

The inside of the apparatus body is divided into a firing space and a heating furnace by a partition plate, and a rack is accommodated in the firing space, and the object to be fired placed on the rack is fired by hot air flow while rotating the rack. In a rotating rack oven
A slit for blowing hot air and a slit for air intake established in the partition plate;
Heating means provided in the heating furnace;
Circulating hot air means for blowing air heated by the heating means into the firing space through the hot air flow blowing slit, and for circulating hot air in the firing space through the intake slit into the heating furnace;
A rotary rack oven, comprising pressurized steam supply means for releasing water vapor into the heating furnace. The rotary rack oven according to claim 1, wherein the circulating hot air means is formed by a circulating wind sirocco fan. The pressurized steam supply means is composed of a boiler provided in the apparatus main body, a vent pipe that connects the boiler and the inside of the heating furnace in a communication manner, and the supply amount of water vapor is adjustable. The rotary rack oven according to claim 1 or 2, characterized in that:

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