JP2011109975A - Apparatus for heat-treating food - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide an apparatus for heat-treating a food, which has an inexpensive, simple and small-sized structure and evenly heat-treats a food in a short time even in a lump food. <P>SOLUTION: The apparatus for heat-treating a food is equipped with a heating chamber 3 that heat-treats a food 1 by holding the food or while passing the food through the chamber, an electric heating pipe 6 that is piped in the heating chamber 3, heats a heating medium 5 passed from the outside of the heating chamber 3 by heat generation by energization, releases saturated steam and superheated steam to the heating chamber and heat-treats the food with radiation heat of its own, a blower 8 for generating a convection in an atmosphere of the heating chamber 3, food supporting mechanisms 11 and 42 for exposing the food 1 to radiation heat and the steam 9 in the heating chamber 3 while supporting or passing the food 1 and an outlet 12 for at least discharging water in discharging air and discharging water at the bottom of the heating chamber from the heating chamber 3. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

  The present invention relates to a water-based heat medium containing superheated steam for at least one of various heat treatments such as steaming, baking, sterilization, thawing, roasting, drying, etc. The present invention relates to a food heat treatment apparatus that performs at least combined use of radiant heat from a heating element.

  It is conventionally known to perform heat treatment such as cooking and sterilization of food with superheated steam (see, for example, Patent Documents 1 to 5). With superheated steam, heat treatment that suppresses oxidation and ignition in a slight oxygen state can be performed, and even if the temperature is lowered depending on the degree of superheat, the gas state is maintained, and baking, roasting, and drying can be performed. In addition, the heat capacity per unit volume is about four times as large as that of hot air at the same temperature, for example, and the heat radiation gas characteristics due to infrared radiation are added, so that the processing time can be shortened with a small amount.

JP 2002-206868 A JP 2006-166797 A JP 2007-20484 A JP 2007-20485 A JP 2008-253202 A

  However, the one described in Patent Document 1 uses superheated steam as a restraining force and heat efficiency through the steam in a heater arranged in a spiral shape so as to surround the object storage section in a processing vessel with a lid bolted, Heat treatment with high thermal efficiency and processing efficiency, such as roasting coffee beans, using both superheated steam and radiant heat from the heater as a heat source for the object to be processed, adopting a DC or AC power supply of several tens of volts, By energizing a large current of 200V to 400V, the storage portion can be heated to about 800 ° C. However, superheated steam generated by heating in the heater is jetted from the tip of the heater into the processing container, and the discharge from the discharge port is restricted so that the processing container can be renewed while being filled. However, since a porous container is indispensable for supporting food in and out of the processing area, dispersion with superheated steam, contact, and the like, the cost becomes high. In addition, stacking the lump food in the porous container reduces the contact efficiency with superheated steam, resulting in uneven processing and prolonged processing time.

  The ones described in Patent Documents 2 to 5 are heaters that use superheated steam through a heat medium, that is, electric pipes in addition to plane pipes such as meandering and spirals in an area corresponding to the heat treatment area. A large amount of food, regardless of whether it is a batch type or continuous type, is connected directly to the food that has spread over the heat treatment area by connecting a flat pipe such as a serpentine, spiral, or branched pipe to the tip of Although heat treatment can be performed in a short time, a large plane space is required and the cost is increased.

  In view of the problems as described above, an object of the present invention is to provide a food heat treatment apparatus capable of heat treating food in a short time with a simple, small and inexpensive structure, even in a lump food. Is.

  In order to solve the above-described problems, the food heat treatment apparatus of the present invention contains a food in a heating chamber or a heating chamber that heats the food while containing it or passing it through the food inlet / outlet. The heating medium that is at least one of water, warm water, saturated steam, and superheated steam that is piped and passed from the outside of the heating chamber is heated by heat generation and discharged into the heating chamber as saturated steam or superheated steam, along with its own radiant heat Electric heating tube used for heat treatment, blower that generates convection in the heating chamber atmosphere, food support mechanism that supports food in the heating chamber or exposes it to radiant heat and water vapor, exhaust from the heating chamber at the bottom of the heating chamber, drainage One feature is that it has at least an outlet for draining water.

  In such a configuration, while the saturated steam or superheated steam is continuously discharged from the steam blowing portion of the electric heating tube into the heating chamber, the surplus of the atmosphere including the discharged steam in the heating chamber is discharged from the discharge port or the discharge port and the food. Since the condensed water generated in the heating chamber is discharged from the discharge port on the basis of the predetermined discharge restriction through the carry-in port and the carry-out port, the discharged water vapor is kept while maintaining the predetermined positive pressure in the heating chamber. As the water vapor fills up and is renewed at a constant rate, the food contained in the heating chamber comes into contact with the water vapor released within a certain period of time after being discharged into the heating chamber at any support position and passing position. Thus, the heat treatment is performed, and the condensed water does not accumulate in the heating chamber. In particular, since the atmosphere filled with water vapor in the heating chamber is convected by a blower, the water vapor improves the efficiency and uniformity of contact with food while being reheated by the electric heating tube, and heat generated when the electric heating tube is energized. In addition to radiation, it is also applied to food by conduction by convection.

  The food heat treatment apparatus according to the present invention also includes at least one of a heating chamber that accommodates and heat-treats the food, water that is piped in the heating chamber and passed from outside the heating chamber, hot water, saturated steam, and superheated steam. A heating medium is heated by heat generated by energization and discharged into the heating chamber as saturated steam or superheated steam, an electric heating tube used for heat treatment with its own radiant heat, a blower that generates vertical convection in the heating chamber atmosphere, Equipped with an orbiting mechanism that exposes to radiant heat and emitted water vapor while supporting a certain amount of food while moving in a vertical or horizontal direction, exhaust from the heating chamber at the bottom of the heating chamber, and an outlet for draining at least the drainage of the drainage This is another feature.

  In such a configuration, in addition to the case of one feature, the food is supported so as to be moved around in the vertical or horizontal direction by the circulation mechanism in the heating chamber, so that the food is released from steam or radiant heat from the electric heating tube. The efficiency and uniformity of exposure can be improved.

  In the above, the blower is further provided with a casingless centrifugal fan that is provided on the ceiling or side wall of the heating chamber and sucks the atmosphere from the downward or sideways central air inlet and discharges it from the outer periphery of the blades. And at least the outer periphery of the blower and the periphery of the heating chamber are provided in a spiral shape so as to reach the steam blowing portion located at a proper position in the heating chamber.

  In such a configuration, in addition to the above, the blower is located on the ceiling or side wall of the heating chamber, sucks in an atmosphere filled with water vapor in the heating chamber from the central air inlet, Since it is discharged so as to pass through the spiral pipe in the radial direction, the central part of the heating chamber moves from the wall facing the air inlet to the air inlet and from the outer periphery of the fan blades. And the latent heat is increased by reheating the electric heating tube, and then the donut-shaped convection due to the peripheral flow that flows along the peripheral wall around the central flow of the heating chamber and flows to the opposite wall side and is connected to the central flow. Since the heating chamber can be provided vertically without any turbulence or staying area, the efficiency and uniformity of contact with food can be further improved, which is more convenient for heat treatment of a large amount of food. Further, when the central flow is an upward flow, it faces the discharge port, so that dynamic pressure for exhausting the atmosphere in the heating chamber from the discharge port is not given, and natural exhaust due to positive pressure in the heating chamber is not disturbed.

  In the above, the blower is a cross-flow fan provided on the ceiling or side wall of the heating chamber, and is installed horizontally or vertically in the longitudinal direction of the heating chamber, and sucks along the ceiling or side wall. It consists of a casingless centrifugal fan that draws in the atmosphere from the center inlet port that faces down or sideways and exhausts it from the outer periphery of the blades. And can be provided so as to reach a steam blowing portion located at an appropriate place in the heating chamber.

  According to one feature of the food heat treatment apparatus of the present invention, while saturated steam or superheated steam is continuously released from the electric heating tube into the heating chamber, the excess atmosphere of the atmosphere containing the discharged steam is subject to discharge restrictions. It is filled and renewed with positive pressure based on the discharge with dew condensation water, and is supported in the heating chamber. In addition, heat treatment can be performed uniformly, and condensed water does not accumulate in the heating chamber. In particular, the efficiency and uniformity of contact with food by forced convection in an atmosphere filled with water vapor in the heating chamber enhances the reheating effect of the heating tube, as well as radiation of heat generated when the heating tube is energized, conduction by convection. However, it can be used for food, and the food can be moved around to improve the efficiency and uniformity of exposure to water vapor released from the food and heat from the heat pipes. Heat treatment and oven cooking can be performed uniformly in a short time, and it is suitable for roasting such as chicken with superheated steam.

  According to another characteristic of the heat treatment apparatus for food according to the present invention, in addition to the case of one characteristic, the food is supported so as to be moved in a vertical or horizontal direction by a rotating mechanism in the heating chamber. The efficiency and uniformity of exposure to water vapor and radiant heat from electric heating tubes can be improved, so that the heat efficiency, heating efficiency, and processing efficiency are higher, and food can be heat-treated and oven-cooked in a shorter time and more uniformly. It is suitable for roasting chicken and the like with superheated steam, and is suitable for heat treatment of foods in large quantities using a vertically long heating chamber that does not take up a flat space.

It is sectional drawing seen in the cross section in the front-back direction which shows one specific example of the heat processing apparatus of the foodstuff which concerns on embodiment of this invention. It is sectional drawing seen in the cross section in the left-right direction which shows the same example. It is a top view which shows the same example. It is a cross-sectional view which shows the same example. It is a side view which shows the air blower in the specific example. It is a bottom view of the blower. It is sectional drawing seen in the cross section in the front-back direction which shows another specific example of the heat processing apparatus of the foodstuff which concerns on embodiment of this invention. It is sectional drawing seen in the left-right direction of the specific example. It is a side view which shows another example of an air blower.

  One specific example of the food heat treatment apparatus according to the embodiment of the present invention will be described in detail with reference to FIGS. 1 to 9 for the understanding of the present invention.

  The food processing apparatus 100 according to the present embodiment shown in FIGS. 1 to 4 includes a heating chamber 4 in which the food 1 is accommodated and heated through a loading / unloading port 3 having an opening / closing door 2. The heating medium 5 that is at least one of water, warm water, saturated steam, and superheated steam that is piped and passed from outside the heating chamber 4 is heated by the heat generated by energization and discharged into the heating chamber 4 as saturated steam or superheated steam. Heating pipe 6 for subjecting water vapor 9 and radiant heat 10 radiated from itself to heat treatment, blower 8 for generating convection 7 in the atmosphere in heating chamber 4, radiant heat while supporting food 1 in heating chamber 4 and moving around One feature is a configuration including a revolving mechanism 11 exposed to 10 and water vapor 9, an exhaust 13 from the heating chamber 4, and a discharge port 12 for draining 14. As a result, while the steam 9 as saturated steam or superheated steam is continuously discharged from the steam blowing portion 6a of the electric heating tube 6 into the heating chamber 4, there is a surplus of the atmosphere including the discharged steam 9 in the heating chamber 4. Since the exhaust 13 and the drainage 14 are discharged together with the dew condensation water generated in the heating chamber 4 on the basis of the predetermined discharge restriction through the discharge port 12, the discharge is performed while maintaining the inside of the heating chamber 4 at a predetermined positive pressure state. As the water vapor 9 is filled, the filled water vapor 9 is renewed at a constant rate. For this reason, at any position, the food 1 stored in the heating chamber 4 is heated in contact with the discharged water vapor 9 within a predetermined time after being discharged into the heating chamber 4, and condensed water accumulates in the heating chamber 4. There is nothing. In particular, the convection of the atmosphere filled with water vapor 9 in the heating chamber 4 by the blower 8 can improve the efficiency and uniformity of contact with the food 1 while being reheated by the electric heating tube 6, and the electric heating tube Heat generated when energizing 6 is added to the radiation, and can be applied to the food 1 by conduction by convection. In addition, since the food 1 is revolved by the revolving mechanism 11 in the heating chamber 4, the efficiency and uniformity of the exposure of the food 1 to the emitted water vapor 9 and the radiant heat from the electric heating tube 6 can be improved.

  As a result of the above, while the steam 9 corresponding to the difference in the type of the supply heat medium 5 such as saturated steam and superheated steam and the energizing voltage and length of the heating tube 6 is continuously discharged from the heating tube 4 into the heating chamber 4, The exhaust 13 with the dew condensation water 14 under the discharge restriction of the surplus atmosphere including the released water vapor 9 is filled and renewed while maintaining the positive pressure, and the food 1 at any position within a certain time after the release. It is possible to perform heat treatment efficiently and uniformly by contacting with the discharged water vapor 9, and the condensed water 14 does not accumulate in the heating chamber 4. In particular, the efficiency and uniformity of the contact with the food 1 by the forced convection 7 in the atmosphere filled with the water vapor 9 in the heating chamber 4 is enhanced, the reheating action by the electric heating tube 6 is enhanced, and heat is generated when the electric heating tube 6 is energized. The heat radiation and conduction by convection also work on the food 1, and the food 1 can be moved around to improve the efficiency and uniformity of exposure of the food 1 to the water vapor 9 released from the food 1 and the radiant heat 10 from the electric heating tube 6. Heat efficiency, heating efficiency, and processing efficiency are high, food can be heat-treated and oven-cooked in a short time and uniformly, and it is suitable for roasting such as chicken with superheated steam.

  The food processing apparatus 100 according to the present embodiment shown in FIGS. 1 to 4 also includes a heating chamber 4 and a heating chamber 4 in which the food 1 is accommodated through a loading / unloading port 2 having an opening / closing door 3 and heat-treated. The heating chamber 5 is heated and heated as a water vapor 9 such as saturated steam or superheated steam by heating a heat medium 5 that is at least one of water, warm water, saturated steam, and superheated steam that is piped inside and heated from the outside. 4, the heating tube 6 that is used for the heat treatment together with its own radiant heat 10, the blower 8 that generates the longitudinal convection 7 in the atmosphere in the heating chamber 4, and the food 1 in the heating chamber 4 are supported in a vertical direction. Another feature is that it includes a circulation mechanism 11 that is exposed to the radiant heat 10 and the emitted water vapor 9 while being orbitally moved in the direction, an exhaust 13 from the heating chamber 4, and a discharge port 12 for draining 14. As a result, while the steam 9 as saturated steam or superheated steam is continuously discharged from the steam blowing portion 6a of the electric heating tube 6 into the heating chamber 4, there is a surplus of the atmosphere including the discharged steam 9 in the heating chamber 4. Since the exhaust 13 is accompanied by the dew condensation water 14 generated in the heating chamber 4 on the basis of the predetermined discharge restriction through the discharge port 12, the discharged steam 9 is filled while the heating chamber 4 is maintained at a predetermined positive pressure. At the same time, the filled water vapor 9 is renewed at a constant rate. For this reason, the food 1 accommodated in the heating chamber 4 is heated in contact with the discharged water vapor 9 within a predetermined time after being discharged into the heating chamber 4 at any position, and the condensed water 14 is put into the heating chamber 4. Will not accumulate. In particular, food that is arranged by effectively utilizing the inside of the vertically long heating chamber 4 while being reheated by the electric heating tube 6 by causing the blower 8 to convect the atmosphere filled with the water vapor 9 in the heating chamber 4 in the longitudinal direction. The efficiency and uniformity of the contact with 1 can be improved, and heat generated when the electric heating tube 6 is energized is added to the radiation, and the food 1 can also be used for conduction by convection. In addition, since the food 1 is moved in the vertical direction by the rotating mechanism in the heating chamber 4, the food 1 disposed by effectively using the vertically long heating chamber 4 can be exposed to heat from the discharged steam 9 and the electric heating tube 6. Efficiency and uniformity can be improved.

  As a result of the above, while the steam 9 as saturated steam or superheated steam is continuously discharged from the electric heating tube 6 into the heating chamber 4, the dew condensation water 14 under the discharge limitation of the surplus atmosphere including the discharged steam 9 is discharged. The accompanying exhaust 13 is filled and renewed while maintaining a positive pressure, and the food 1 at any position can be contacted with the water vapor 9 released within a certain period of time after the discharge, and can be efficiently and uniformly heated. Condensed water 14 does not accumulate in 4. In particular, the efficiency and uniformity of contact with the food 1 arranged by effectively utilizing the inside of the vertically long heating chamber 4 by the forced longitudinal convection 7 in the atmosphere filled with the water vapor 9 in the heating chamber 4, the heating tube 6 to increase the reheating effect of the heating tube 6, the radiation of heat generated when the electric heating tube 6 is energized, the conduction by the forced forced convection 7 in the vertical direction, and the food 1 moves around in the vertical direction. Since the efficiency and uniformity of exposure to the water vapor 9 released from the food 1 and the radiant heat 10 from the heating tube 6 that are arranged by effectively utilizing the vertically long heating chamber 4 can be increased, the thermal efficiency, heating efficiency, and processing efficiency are further enhanced. The food 1 can be heat-treated and oven-cooked in a shorter time and more uniformly, and is suitable for roasting chicken and the like with superheated steam. Heating food 1 Is suitable sense.

  Here, the heating chamber 4 is formed by being surrounded by a heat insulating wall, and superheated steam is supplied by passing a large current of 200 V to 400 V through the heating tube 6 and passing superheated steam of about 200 ° C. from low temperature steam to 700 ° C. The temperature can be raised to about ˜800 ° C., and the heat treatment of the food 1 can be performed for a very short time. Further, the surface of the food 1 can be baked, and the food 1 does not take up much moisture. At this time, the electric heating tube 6 is red-hot at about 500 ° C. or higher and emits high-temperature far-infrared radiant heat 10, which is suitable for scorching the food 1 with a good flavor.

  Further, the blower 8 is provided on the ceiling portion of the heating chamber 4 as shown in FIGS. 1 and 2, and as shown in FIGS. 5 and 6, the atmosphere is sucked from the downward center air inlet 8a and discharged from the outer periphery of the blade 8b. The vane plate 8b1 is fixed between the rear substrate 8f connected to the drive shaft 8d of the drive motor 8c and the front plate 8g forming the intake port 8a. The electric heat pipe 6 is drawn from the outside of the ceiling portion of the heating chamber 4 and is provided in a spiral shape between at least the outer periphery of the blower 8 and the inner periphery of the heating chamber 4, and is a steam blowing portion located around the bottom of the heating chamber 4. 6a, and the discharge port 12 is provided so as to open downward at substantially the center of the bottom of the heating chamber 4. Thereby, the air blower 8 is located in the ceiling part of the heating chamber 4, the atmosphere filled with the water vapor | steam 9 in the heating chamber 4 is sucked in from the downward center inlet port 8a, and the spiral of the electric heating tube 6 from the periphery of the blade | wing 8b. Since the pipe portion 6b is discharged so as to pass through in the radial direction, the central upward flow rising from the central portion of the heating chamber 4 to the intake port 8a of the blower 8 and the outer periphery of the blade 8b of the blower 8 After the latent heat is increased by being discharged around and reheating the electric heating tube 6, the donut-shaped convection 7 due to the peripheral downward flow 7 b that flows to the bottom side along the peripheral wall of the heating chamber 4 and leads to the central upward flow 7 a, Since the heating chamber 4 can be provided vertically without any disturbance or staying area, the efficiency and uniformity of contact with the food 1 can be further improved, which is more convenient for heat treatment of a large amount of the food 1. As the upflow 7a faces Without giving dynamic pressure exhaust 13 from the outlet 12 to the atmosphere of the heat chamber 4, it does not disturb the natural exhaust due to the positive pressure in the heating chamber 4.

  As a result of the above, the blower 8 sucks up the atmosphere in the heating chamber 4 at the ceiling of the heating chamber 4 by forming the central portion upward flow 7 a, discharges from the outer periphery of the blade 8 b, and along the peripheral wall of the heating chamber 4. The steam blowout portion 12 located in the vicinity of the bottom is provided with a vertical donut-shaped forced convection 7 that forms a peripheral downward flow 7b and is connected to the central upward flow 7a without any turbulence or staying area even if the heating chamber 4 is vertically long. Steam 9 which is saturated steam or superheated steam discharged from the convection 7 is entrained in the convection 7, so that the efficiency and uniformity of contact with the food 1 can be further enhanced, and the upward flow 7 a faces the outlet 12. A dynamic pressure for exhausting the atmosphere in the heating chamber 4 from the discharge port 12 is not applied, and natural exhaust due to the positive pressure in the heating chamber 4 is not disturbed.

  Further, the blower 8 is provided with an intake guide cylinder 21 below the intake port 8a. The intake guide cylinder 21 below the intake port 8a increases the flow rate of the atmosphere in the heating chamber 4 sucked into the intake port 8a. Therefore, even if the blower 8 is a non-casing centrifugal fan, the atmosphere is sucked from a greater distance. Since it can be more strongly discharged from the outer periphery and sent further away, it can correspond to a taller and longer heating chamber. In addition, a rectifying effect that prevents the peripheral downward flow 7b that is discharged to the outer periphery from the blade 8b and goes downward along the peripheral wall of the heating chamber 4 from colliding with the central upward flow 7a that is sucked into the intake port 8a. Therefore, the force of the convection 7 in the heating chamber 4 can be increased. Therefore, even if the blower 8 is a non-casing simple centrifugal fan, the intake guide cylinder 21 below the intake port 8a increases the flow velocity of the suction atmosphere, so that the atmosphere can be sucked from farther and sent more strongly and farther. It can cope with the heat treatment of a large amount of food 1 in the high vertically long heating chamber 4.

  Further, the blower 8 has a drive motor 8c installed outside the ceiling of the heating chamber 4 with a heat insulating structure 31 between the drive chamber 8 and the drive shaft 8d facing the heating chamber 4 from the drive motor 8c. It is assumed that the fan 8b is connected. As a result, the drive motor 8c ensures thermal safety from the heating chamber 4 side by the heat insulation structure 31 with the heating chamber 4 of the installation part outside the ceiling of the heating chamber 4, and faces the heating chamber 4 inside. The fan 8b can be rotated by the drive shaft 8d. The heat insulating structure 31 may be a heat shield attached to the outer surface of the ceiling of the heating chamber 4, but may be another structure. Further, when the drive motor 8c is installed via the gland packing 32, it is possible to perform silent operation by preventing vibration transmission, sound resonance, and amplification to the heating chamber 4 side.

  The heat treatment apparatus 100 for food 1 according to the present embodiment shows an example in which a chicken block for roast chicken is handled as food 1 to be processed, and supports both ends of a skewer 22 inserted in the center. The circulation mechanism 11 is used for the heat treatment while circulating in the heating chamber 4 in the vertical direction. For this purpose, the revolving mechanism 11 has sprockets 24 mounted on both sides of a pair of rotating shafts 23 arranged vertically in the heating chamber 4, and the one side sprockets 24 corresponding to the top and bottom, and the other side sprockets 24. Further, each chain 25 is suspended, and both ends of the skewer 22 are hung so as to be detachable between both sides of the chain 25 so as to support the food 1, and the food 25 is repeatedly moved by rotating the chain 25. I am doing so. The circular drive of the chain 25 is performed by transmitting the rotation from a drive motor (not shown) to one of the rotary shafts 23, specifically, the drive sprocket 26 on the lower rotary shaft 23. Such an orbiting mechanism 11 is already known and will not be described in detail. The encircling includes rotation, and the food 1 support system is received by the circulating tray, the multi-stage rotating tray is received, etc. Various forms can be employed including

  Another specific example of the food heat treatment apparatus according to the embodiment of the present invention shown in FIGS. 7 and 8 is that the blower 8 is placed on one side wall of the heating chamber 4, specifically on the side wall having the opening / closing door 3. Installed by the adjacent side wall, the intake port 8a faces the opposite side wall, and in the atmosphere in the heating chamber 4, the central portion of the heating chamber 4 is oriented horizontally from the opposite wall measurement with the intake port 8a toward the intake port. After being discharged from the central flow and the outer periphery of the blades of the blower 8 and the latent heat is increased by reheating the electric heating tube 6, it flows to the opposite wall side along the peripheral wall around the central flow of the heating chamber 4. As the doughnut-shaped convection due to the peripheral flow connected to the central flow is given without any turbulence or staying area in the heating chamber 4 as shown in the example in the horizontal direction, the efficiency and uniformity of contact with the food 1 can be further enhanced. Unlike the previous example, it is more convenient for heat treatment of a large amount of food 1 That. In this specific example, the food 1 is stored in a cooking container 41 that is easily supported by a support roller 40 and used for cooking, and the food 1 is heated from the outside via the cooking container 41 to the entire stored food 1. Makes it easier to reach evenly. In addition, the open / close door 3 opens and closes around the horizontal axis, and the cooking container 41, which tends to be heavy, is lightened from the guide roller 44 provided on the inner surface of the open / close door 3 supported in the open state to the side to the support roller 40. On the other hand, it can be easily pulled out from the support roller 40 onto the guide roller 44 provided on the inner surface of the open / close door 3 supported in an open state.

  Further, as shown by phantom lines in FIGS. 7 and 8, the food 1 and the cooking container 41 are placed in the heating chamber 3 through the carry-in port 51 and the carry-out port 52 through at least the conveyance path 43 of the heat-resistant conveyor 42 made of metal or the like. The working efficiency is increased by allowing the heat treatment to be continuously performed while passing through. Here, in order to finish the processing while passing through the heating chamber 3, the product of the size of the heating chamber 3 in the passing direction of the food 1 and the like and the transport speed of the conveyor 42 is related. It is necessary to increase the size as shown by phantom lines in FIG. 7 or to connect a plurality of heating chambers 3. But it can respond also by carrying out the intermittent conveyance which stops the foodstuff 1 etc. in the temporary heating chamber 3. FIG.

  Further, the blower 8 can use 53 cross flow fans as shown in FIG. According to this, a laminar flow is formed from one wall of the heating chamber 3 along one adjacent wall adjacent thereto, which reaches the opposite wall and faces the opposite wall facing the one adjacent wall. After the direction is bent, it is possible to generate convection with a large width by returning to the one wall along the opposite wall and sucking on the adjacent wall side along one wall. By providing the heating chamber 3 corresponding to the laterally long side, there is an advantage that uniform convection can be easily formed. In particular, when an air curtain 54 that crosses the carry-in port 51 and the carry-out port 52 is formed when the conveyor 42 is used, as shown by phantom lines in FIG. 7, the retort food is opened at the unloaded end 51 and the carry-out port 52. Even if it is large and can pass in a bulky posture, the superheated steam 9 is introduced from the upward opening end of the retort food that is carried in and out while preventing excessive blowing of the steam 9 circulated in the heating chamber 4. By blowing, the heat treatment can be achieved with a sufficient sterilizing effect, for example, sterilization capable of preventing decay of about one year.

  INDUSTRIAL APPLICABILITY The present invention is practically used for heat treatment such as steaming and baking using food vapor, and can heat food in a short time with a simple, small, and inexpensive structure and even for bulk food.

DESCRIPTION OF SYMBOLS 1 Foodstuff 2 The entrance / exit 3 Opening / closing door 4 Heating chamber 5 Heating medium 6 Electric heating pipe 6a Steam blowing part 7 Convection 7a Center upward flow 7b Peripheral downward flow 8 Blower 8a Inlet 8b Fan 8c Drive motor 8d Drive shaft 9 Steam 10 Radiant heat 11 Circulation Mechanism 12 Discharge port 13 Exhaust 14 Drainage 21 Intake guide cylinder 22 Skewer 23 Rotating shaft 24 Sprocket 25 Chain 31 Heat insulation structure 40 Support roller 41 Cooking container 42 Conveyor 43 Conveyance path 44 Guide roller

Claims (3)

  At least one of water, hot water, saturated water vapor, and superheated water vapor that is piped into the heating chamber and accommodated or passed through the heating chamber while being stored or passed through the food inlet / outlet The heating medium is heated by energization and discharged into the heating chamber as saturated steam or superheated steam, and is used for heat treatment along with its own radiant heat, a blower that generates convection in the heating chamber atmosphere, food in the heating chamber A food heat treatment apparatus comprising: a food support mechanism that exposes to radiant heat and water vapor while supporting or passing through a gas; an exhaust from the heating chamber at the bottom of the heating chamber; and an outlet for draining at least the drainage. .   A heating chamber that contains and heat-treats food, and is heated and saturated with heat generated by energization of at least one of water, hot water, saturated steam, and superheated steam that is piped into the heating chamber and passed from outside the heating chamber. Steam or superheated steam is released into the heating chamber and is used for heat treatment along with its own radiant heat, a blower that generates longitudinal convection in the heating chamber atmosphere, and food in the heating chamber is supported in a vertical or horizontal direction with a fixed amount of food. A food heat treatment apparatus, comprising: a revolving mechanism that exposes to radiant heat and emitted water vapor while revolving, an exhaust from the heating chamber at the bottom of the heating chamber, and an outlet for draining at least the drainage.   The blower is a casingless centrifugal fan that is provided on the ceiling or side wall of the heating chamber and draws in the atmosphere from the downward or sideways central air inlet and exhausts it from the outer periphery of the blades. The food processing apparatus according to claim 1, wherein the food processing apparatus is provided so as to reach a steam blowing portion located in a proper position in the heating chamber, being piped in a spiral shape between the outer periphery of the heating chamber and the periphery of the heating chamber.

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