JP2012000067A - Smoke house - Google Patents

Smoke house Download PDF

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JP2012000067A
JP2012000067A JP2010139211A JP2010139211A JP2012000067A JP 2012000067 A JP2012000067 A JP 2012000067A JP 2010139211 A JP2010139211 A JP 2010139211A JP 2010139211 A JP2010139211 A JP 2010139211A JP 2012000067 A JP2012000067 A JP 2012000067A
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smoke
smoke chamber
internal
chamber
humidity
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JP5237992B2 (en
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Masaya Okada
真哉 岡田
Schwickerath Edgar
シュヴィッケラート エドガー
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Autotherm L Bruemmendorf & Co KG GmbH
Higashimoto Kikai Co Ltd
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Autotherm L Bruemmendorf & Co KG GmbH
Higashimoto Kikai Co Ltd
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    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
    • Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
    • Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
    • Y02P60/85—Food storage or conservation, e.g. cooling or drying

Abstract

PROBLEM TO BE SOLVED: To prevent drop of the interior temperature of a smoke chamber 1, drop of the smoking speed and drop of the energy efficiency as much as possible when external air is taken into the smoke chamber 1 in a smoke house for smoking a foodstuff with smoke or smoking liquid.SOLUTION: An air intake passage 7 and an exhaust passage 8 are connected to the smoke chamber 1, so that external air is taken into the smoke chamber 1 and internal air is discharged from the smoke chamber 1. Further, a heat exchanger 11 is disposed between the air intake passage 7 and the exhaust passage 8, so that heat exchange occurs between the external air and internal air when the external air is taken into the smoke chamber 1 and the internal air is discharged from the smoke chamber 1.

Description

この発明は、スモークまたはくん液によって食品材料をスモーキングするスモークハウスに関する。ここで、スモーキングとはくんせい加工のことである。スモークハウスとはくんせい装置のことである。   The present invention relates to a smoke house that smokes food materials with smoke or a liquid smoke. Here, smoking refers to the processing. A smoke house is a device.

特許文献１に記載されているように、たとえば、ロースハムまたはボンレスハムの原料をスモーキングするとき、普通、ハムの原料がケーシングに圧縮充填され、スモークチャンバに搬送され、収容される。ケーシングは通気性のものである。さらに、スモークがスモークチャンバに供給され、噴出する。したがって、スモークがケーシングを通過し、ハムの原料に浸透し、スモークによってハムの原料がスモーキングされる。   As described in Patent Document 1, for example, when smoking raw material of loin ham or boneless ham, the raw material of ham is usually compressed and filled into a casing, and is transported and stored in a smoke chamber. The casing is breathable. Furthermore, smoke is supplied to the smoke chamber and ejected. Therefore, the smoke passes through the casing and penetrates into the ham raw material, and the ham raw material is smoked by the smoke.

この場合、ハムの原料を的確にスモーキングするには、加熱手段をスモークチャンバに設け、加熱手段によってスモークチャンバを加熱し、その内部温度を上昇させる必要がある。さらに、内部湿度が過度に上昇したとき、外部エアをスモークチャンバに吸入し、内部エアをスモークチャンバから排出し、これによってスモークチャンバの内部湿度を下降させる必要がある。   In this case, in order to accurately smoke the ham raw material, it is necessary to provide a heating means in the smoke chamber, to heat the smoke chamber by the heating means, and to raise its internal temperature. Furthermore, when the internal humidity rises excessively, it is necessary to suck external air into the smoke chamber and exhaust the internal air from the smoke chamber, thereby lowering the internal humidity of the smoke chamber.

しかしながら、外部エアをスモークチャンバに吸入すると、外部エアによってスモークチャンバの内部温度も下降する。これによってスモーキング速度が低下し、スモーキング所要時間が増大する。さらに、その後、大きい熱量でスモークチャンバを加熱し、その内部温度を上昇させねばならず、エネルギ効率が悪化する。   However, when the external air is sucked into the smoke chamber, the internal temperature of the smoke chamber is also lowered by the external air. This lowers the smoking speed and increases the time required for smoking. Furthermore, after that, the smoke chamber must be heated with a large amount of heat and its internal temperature must be raised, and the energy efficiency deteriorates.

なお、食品材料としてハムの原料ではなく、他の材料が使用され、スモークによって他の材料がスモーキングされることも多い。さらに、スモークではなく、くん液によって食品材料がスモーキングされることもあるが、外部エアがスモークチャンバに吸入されたとき、外部エアによってスモークチャンバの内部温度が下降するという問題があることは同様である。   In addition, not a ham raw material is used as a food material, and other materials are often used, and other materials are smoked by smoke. Furthermore, food material may be smoked by smoke instead of smoke, but when external air is sucked into the smoke chamber, there is a problem that the internal temperature of the smoke chamber is lowered by the external air. is there.

したがって、この発明は、スモークまたはくん液によって食品材料をスモーキングするスモークハウスにおいて、外部エアがスモークチャンバに吸入されたとき、できるだけスモークチャンバの内部温度が下降せず、スモーキング速度が低下せず、エネルギ効率が悪化しないようにすることを目的としてなされたものである。   Therefore, in the smoke house where the food material is smoked by smoke or smoke, when the external air is sucked into the smoke chamber, the temperature inside the smoke chamber is not lowered as much as possible, the smoke speed is not lowered, and the energy is reduced. The purpose is to prevent the efficiency from deteriorating.

特開平１１−１７８５０４号公報JP-A-11-178504

この発明によれば、スモークチャンバに食品材料が収容される。さらに、スモークゼネレータまたはくん液ボンベがスモークチャンバに接続され、スモークまたはくん液がスモークチャンバに噴出し、スモークまたはくん液によって食品材料がスモーキングされる。さらに、加熱手段がスモークチャンバに設けられ、加熱手段によってスモークチャンバが加熱され、その内部温度が上昇する。さらに、吸気路および排気路がスモークチャンバに接続され、外部エアがスモークチャンバに吸入され、内部エアがスモークチャンバから排出される。吸気路は吸気バルブを有し、排気路は排気バルブを有する。さらに、熱交換器が吸気路と排気路間に設けられ、外部エアがスモークチャンバに吸入され、内部エアがスモークチャンバから排出されるとき、外部エアと内部エア間で熱交換が生じる。   According to this invention, the food material is accommodated in the smoke chamber. In addition, a smoke generator or smoke cylinder is connected to the smoke chamber, the smoke or smoke is ejected into the smoke chamber, and the food material is smoked by the smoke or smoke. Furthermore, a heating means is provided in the smoke chamber, the smoke chamber is heated by the heating means, and its internal temperature rises. Further, the intake passage and the exhaust passage are connected to the smoke chamber, the external air is sucked into the smoke chamber, and the internal air is discharged from the smoke chamber. The intake passage has an intake valve, and the exhaust passage has an exhaust valve. Furthermore, when a heat exchanger is provided between the intake passage and the exhaust passage, external air is sucked into the smoke chamber, and internal air is discharged from the smoke chamber, heat exchange occurs between the external air and the internal air.

さらに、好ましい実施例では、温度センサによってスモークチャンバの内部温度が検出され、湿度センサによってスモークチャンバの内部湿度が検出される。さらに、制御装置が加熱手段、吸気バルブ、排気バルブ、温度センサおよび湿度センサに接続され、温度センサの検出信号に応答し、制御装置によって加熱手段が制御され、スモークチャンバの内部温度が設定温度に保たれ、湿度センサの検出信号に応答し、制御装置によって吸気バルブおよび排気バルブが制御され、スモークチャンバの内部湿度が設定湿度に保たれる。   Further, in a preferred embodiment, the temperature sensor detects the internal temperature of the smoke chamber, and the humidity sensor detects the internal humidity of the smoke chamber. Further, the control device is connected to the heating means, the intake valve, the exhaust valve, the temperature sensor and the humidity sensor, and responds to the detection signal of the temperature sensor, the heating means is controlled by the control device, and the internal temperature of the smoke chamber becomes the set temperature. In response to the detection signal of the humidity sensor, the intake valve and the exhaust valve are controlled by the control device, and the internal humidity of the smoke chamber is maintained at the set humidity.

この発明の実施例を示す断面図である。It is sectional drawing which shows the Example of this invention. Ａは図１の熱交換器の縦断面図、Ｂは図１の熱交換器の横断面図である。1A is a longitudinal sectional view of the heat exchanger of FIG. 1, and B is a transverse sectional view of the heat exchanger of FIG.

以下、この発明の実施例を説明する。   Examples of the present invention will be described below.

図１はこの発明にかかるスモークハウスを示す。このスモークハウスはロースハムまたはボンレスハムの原料をスモーキングするためのもので、スモークチャンバ１を有する。そして、ハムの原料がケーシングに圧縮充填され、トローリ２に吊り下げられ、スモークチャンバ１に搬送され、収容される。さらに、スモークゼネレータ３がスモーク路４およびスモークチャンバ１に接続されており、スモークがスモーク路４を通り、スモークチャンバ１に供給され、噴出する。したがって、スモークがケーシングを通過し、ハムの原料に浸透し、スモークによってハムの原料がスモーキングされる。スモーク路４はパイプからなり、スモークバルブ５を有する。スモークバルブ５はフラップからなる。   FIG. 1 shows a smoke house according to the present invention. This smoke house is for smoking raw material of roast ham or boneless ham, and has a smoke chamber 1. Then, the raw material of ham is compressed and filled in the casing, suspended from the trolley 2, transported to the smoke chamber 1, and stored. Further, the smoke generator 3 is connected to the smoke path 4 and the smoke chamber 1, and the smoke passes through the smoke path 4 and is supplied to the smoke chamber 1 and ejected. Therefore, the smoke passes through the casing and penetrates into the ham raw material, and the ham raw material is smoked by the smoke. The smoke path 4 is made of a pipe and has a smoke valve 5. The smoke valve 5 consists of a flap.

さらに、加熱手段６がスモークチャンバ１に設けられており、加熱手段６によってスモークチャンバ１が加熱され、その内部温度が上昇する。加熱手段６はヒータからなる。さらに、吸気路７および排気路８がスモークチャンバ１に接続されており、外部エアが吸気路７を通り、スモークチャンバ１に吸入され、内部エアが排気路８を通り、スモークチャンバ１から排出される。吸気路７はパイプからなり、吸気バルブ９を有する。排気路８もパイプからなり、排気バルブ１０を有する。吸気バルブ９および排気バルブ１０はフラップからなる。   Furthermore, the heating means 6 is provided in the smoke chamber 1, the smoke chamber 1 is heated by the heating means 6, and the internal temperature rises. The heating means 6 is a heater. Further, the intake passage 7 and the exhaust passage 8 are connected to the smoke chamber 1, external air passes through the intake passage 7 and is sucked into the smoke chamber 1, and internal air passes through the exhaust passage 8 and is discharged from the smoke chamber 1. The The intake passage 7 is made of a pipe and has an intake valve 9. The exhaust path 8 is also made of a pipe and has an exhaust valve 10. The intake valve 9 and the exhaust valve 10 are made of flaps.

さらに、この装置では、熱交換器１１が吸気路７と排気路８間に設けられており、外部エアがスモークチャンバ１に吸入され、内部エアがスモークチャンバ１から排出されるとき、外部エアと内部エア間で熱交換が生じる。この実施例では、図２に示すように、熱交換器１１は多数のパイプ１２からなり、各パイプ１２が間隔を置いて配列され、各パイプ１２間に空隙１３が形成されており、吸気路７は各パイプ１２に連通し、排気路８はパイプ１２間の空隙１３に連通する。パイプ１２は金属製のもので、高い熱伝導率をもつ。したがって、外部エアが各パイプ１２を通り、内部エアがパイプ１２間の空隙１３を通り、各パイプ１２によって熱伝達がなされ、外部エアと内部エア間で熱交換が生じるものである。   Further, in this apparatus, the heat exchanger 11 is provided between the intake passage 7 and the exhaust passage 8, and when the external air is drawn into the smoke chamber 1 and the internal air is discharged from the smoke chamber 1, Heat exchange occurs between the internal air. In this embodiment, as shown in FIG. 2, the heat exchanger 11 is composed of a number of pipes 12, each pipe 12 being arranged at an interval, and a gap 13 is formed between each pipe 12. 7 communicates with each pipe 12, and the exhaust path 8 communicates with a gap 13 between the pipes 12. The pipe 12 is made of metal and has a high thermal conductivity. Therefore, the external air passes through each pipe 12, the internal air passes through the gap 13 between the pipes 12, and heat is transferred by each pipe 12, and heat exchange occurs between the external air and the internal air.

さらに、このスモークハウスでは、温度センサ１４および湿度センサ１５がスモークチャンバ１に設けられ、制御装置１６がスモークゼネレータ３、スモークバルブ５、加熱手段６、吸気バルブ９、排気バルブ１０、温度センサ１４および湿度センサ１５に接続されている。その作用は後述する。   Further, in this smoke house, a temperature sensor 14 and a humidity sensor 15 are provided in the smoke chamber 1, and a control device 16 is provided with the smoke generator 3, the smoke valve 5, the heating means 6, the intake valve 9, the exhaust valve 10, the temperature sensor 14 and The humidity sensor 15 is connected. Its operation will be described later.

このスモークハウスにおいて、ハムの原料がスモークチャンバ１に収容されると、制御装置１６によってスモークゼネレータ３が駆動され、スモークバルブ５が開かれ、スモークがスモークチャンバ１に供給され、噴出する。したがって、スモークによってハムの原料がスモーキングされる。   In this smoke house, when the ham raw material is stored in the smoke chamber 1, the smoke generator 3 is driven by the control device 16, the smoke valve 5 is opened, and the smoke is supplied to the smoke chamber 1 and ejected. Therefore, the raw material of ham is smoked by the smoke.

さらに、スモークの噴出と同時に、制御装置１６によって加熱手段６が駆動され、加熱手段６によってスモークチャンバ１が加熱され、その内部温度が上昇する。その後、温度センサ１４によってスモークチャンバ１の内部温度が検出され、その検出信号に応答し、制御装置１６によって加熱手段６が制御され、スモークチャンバ１の内部温度が設定温度に保たれる。たとえば、内部温度の上限値および下限値があらかじめ設定されており、スモークチャンバ１の内部温度が上限値よりも上昇すると、温度センサ１４の検出信号に応答し、制御装置１６によって加熱手段６が停止され、スモークチャンバ１は加熱されない。これによってスモークチャンバ１の内部温度が下降する。反対に、内部温度が下限値よりも下降すると、温度センサ１４の検出信号に応答し、制御装置１６によって加熱手段６が駆動され、スモークチャンバ１が加熱され、その内部温度が上昇する。したがって、スモークチャンバ１の内部温度が設定温度に保たれるものである。この実施例では、スモークチャンバ１の内部温度が４５〜７５°Ｃの温度に保たれる。   Further, at the same time as the ejection of smoke, the heating device 6 is driven by the control device 16, and the smoke chamber 1 is heated by the heating device 6, and its internal temperature rises. Thereafter, the internal temperature of the smoke chamber 1 is detected by the temperature sensor 14, and in response to the detection signal, the heating means 6 is controlled by the control device 16, and the internal temperature of the smoke chamber 1 is maintained at the set temperature. For example, the upper limit value and the lower limit value of the internal temperature are set in advance, and when the internal temperature of the smoke chamber 1 rises above the upper limit value, the heating unit 6 is stopped by the control device 16 in response to the detection signal of the temperature sensor 14. The smoke chamber 1 is not heated. As a result, the internal temperature of the smoke chamber 1 decreases. On the other hand, when the internal temperature falls below the lower limit value, in response to the detection signal of the temperature sensor 14, the heating device 6 is driven by the control device 16, the smoke chamber 1 is heated, and the internal temperature rises. Therefore, the internal temperature of the smoke chamber 1 is maintained at the set temperature. In this embodiment, the internal temperature of the smoke chamber 1 is maintained at a temperature of 45 to 75 ° C.

これと同時に、湿度センサ１５によってスモークチャンバ１の内部湿度が検出され、スモークチャンバ１の内部湿度が過度に上昇すると、湿度センサ１５の検出信号に応答し、制御装置１６によって吸気バルブ９および排気バルブ１０が開かれ、外部エアがスモークチャンバ１に吸入され、内部エアがスモークチャンバ１から排出され、これによってスモークチャンバ１の内部湿度が下降する。その後、湿度センサ１５の検出信号に応答し、制御装置１６によって吸気バルブ９および排気バルブ１０が制御され、スモークチャンバ１の内部湿度が設定湿度に保たれる。たとえば、内部湿度の上限値および下限値があらかじめ設定され、スモークチャンバ１の内部湿度が下限値よりも下降すると、湿度センサ１５の検出信号に応答し、制御装置１６によって吸気バルブ９および排気バルブ１０が閉じられ、外部エアはスモークチャンバ１に吸入されず、内部エアはスモークチャンバ１から排出されない。これによってスモークチャンバ１の内部湿度が上昇する。反対に、スモークチャンバ１の内部湿度が上限値よりも上昇すると、湿度センサ１５の検出信号に応答し、制御装置１６によって吸気バルブ９および排気バルブ１０が開かれ、外部エアがスモークチャンバ１に吸入され、内部エアがスモークチャンバ１から排出され、これによってスモークチャンバ１の内部湿度が下降する。したがって、スモークチャンバ１の内部湿度が設定湿度に保たれるものである。この実施例では、スモークチャンバ１の内部湿度が２０〜６０％の湿度に保たれる。   At the same time, when the humidity inside the smoke chamber 1 is detected by the humidity sensor 15 and the inside humidity of the smoke chamber 1 rises excessively, the control device 16 responds to the detection signal from the humidity sensor 15 and the intake valve 9 and the exhaust valve. 10 is opened, external air is sucked into the smoke chamber 1, and internal air is discharged from the smoke chamber 1, thereby lowering the internal humidity of the smoke chamber 1. Thereafter, in response to the detection signal of the humidity sensor 15, the control device 16 controls the intake valve 9 and the exhaust valve 10, and the internal humidity of the smoke chamber 1 is maintained at the set humidity. For example, when the upper limit value and the lower limit value of the internal humidity are set in advance and the internal humidity of the smoke chamber 1 falls below the lower limit value, the control device 16 responds to the detection signal of the humidity sensor 15 and the intake valve 9 and the exhaust valve 10. Is closed, external air is not sucked into the smoke chamber 1, and internal air is not discharged from the smoke chamber 1. As a result, the internal humidity of the smoke chamber 1 increases. On the contrary, when the internal humidity of the smoke chamber 1 rises above the upper limit value, the intake valve 9 and the exhaust valve 10 are opened by the control device 16 in response to the detection signal of the humidity sensor 15, and external air is sucked into the smoke chamber 1. Then, the internal air is discharged from the smoke chamber 1, and thereby the internal humidity of the smoke chamber 1 is lowered. Therefore, the internal humidity of the smoke chamber 1 is kept at the set humidity. In this embodiment, the internal humidity of the smoke chamber 1 is kept at a humidity of 20 to 60%.

したがって、スモークチャンバ１の内部温度が設定温度に保たれ、内部湿度が設定湿度に保たれ、ハムの原料が的確にスモーキングされる。   Therefore, the internal temperature of the smoke chamber 1 is maintained at the set temperature, the internal humidity is maintained at the set humidity, and the ham raw material is accurately smoked.

さらに、この装置では、外部エアがスモークチャンバ１に吸入されるとき、熱交換器１１において、外部エアと内部エア間で熱交換が生じ、内部エアによって外部エアが加熱される。そして、加熱後、外部エアがスモークチャンバ１に吸入される。したがって、外部エアがスモークチャンバ１に吸入されても、スモークチャンバ１の内部温度が大幅に下降することはない。したがって、ハムの原料を的確にスモーキングすることができ、スモーキング速度が低下せず、スモーキング所要時間は増大しない。大きい熱量でスモークチャンバ１を加熱し、その内部温度を上昇させる必要もなく、エネルギ効率は悪化しない。   Furthermore, in this apparatus, when external air is sucked into the smoke chamber 1, heat exchange occurs between the external air and the internal air in the heat exchanger 11, and the external air is heated by the internal air. Then, after heating, external air is sucked into the smoke chamber 1. Therefore, even if external air is sucked into the smoke chamber 1, the internal temperature of the smoke chamber 1 does not drop significantly. Therefore, the ham raw material can be accurately smoked, the smoking speed does not decrease, and the smoking time does not increase. There is no need to heat the smoke chamber 1 with a large amount of heat and raise its internal temperature, and the energy efficiency does not deteriorate.

なお、食品材料としてハムの原料ではなく、他の材料を使用し、この装置によってそれをスモーキングすることもできる。くん液ボンベをスモークチャンバ１に接続し、スモークではなく、くん液をスモークチャンバ１に噴出させ、くん液によって食品材料をスモーキングすることも可能である。加熱手段６にスチームの噴出口を使用し、スチームを噴出口から噴出させ、スチームによってスモークチャンバ１を加熱してもよい。   In addition, it is also possible to use other materials instead of ham as a food material and smoke it with this apparatus. It is also possible to connect the smoke liquid cylinder to the smoke chamber 1 and to spray the liquid instead of the smoke into the smoke chamber 1 and smoke the food material with the liquid smoke. A steam outlet may be used as the heating means 6, the steam may be ejected from the outlet, and the smoke chamber 1 may be heated by the steam.

１ スモークチャンバ
３ スモークゼネレータ
６ 加熱手段
７ 吸気路
８ 排気路
９ 吸気バルブ
１０ 排気バルブ
１１ 熱交換器
１４ 温度センサ
１５ 湿度センサ
１６ 制御装置 DESCRIPTION OF SYMBOLS 1 Smoke chamber 3 Smoke generator 6 Heating means 7 Intake path 8 Exhaust path 9 Intake valve 10 Exhaust valve 11 Heat exchanger 14 Temperature sensor 15 Humidity sensor 16 Control apparatus

Claims (2)

食品材料を収容するスモークチャンバと、
前記スモークチャンバに接続され、スモークまたはくん液を前記スモークチャンバに噴出させ、前記スモークまたはくん液によって前記食品材料をスモーキングするスモークゼネレータまたはくん液ボンベと、
前記スモークチャンバに設けられ、前記スモークチャンバを加熱する加熱手段と、
吸気バルブを有し、前記スモークチャンバに接続され、外部エアを前記スモークチャンバに吸入する吸気路と、
排気バルブを有し、前記スモークチャンバに接続され、内部エアを前記スモークチャンバから排出する排気路と、
前記吸気路と排気路間に設けられ、前記外部エアが前記スモークチャンバに吸入され、前記内部エアが前記スモークチャンバから排出されるとき、前記外部エアと内部エア間で熱交換を生じさせる熱交換器とからなるスモークハウス。 A smoke chamber containing the food material;
A smoke generator or a bomb that is connected to the smoke chamber and causes the smoke or smoke to be ejected into the smoke chamber and the food material is smoked by the smoke or smoke;
A heating means provided in the smoke chamber for heating the smoke chamber;
An intake valve having an intake valve, connected to the smoke chamber, and for sucking external air into the smoke chamber;
An exhaust valve having an exhaust valve, connected to the smoke chamber, and exhausting internal air from the smoke chamber;
Heat exchange that is provided between the intake passage and the exhaust passage, and causes heat exchange between the external air and the internal air when the external air is sucked into the smoke chamber and the internal air is discharged from the smoke chamber. A smoke house consisting of a bowl. さらに、前記スモークチャンバの内部温度を検出する温度センサと、
前記スモークチャンバの内部湿度を検出する湿度センサと、
前記加熱手段、吸気バルブ、排気バルブ、温度センサおよび湿度センサに接続され、前記温度センサの検出信号に応答し、前記加熱手段を制御し、前記スモークチャンバの内部温度を設定温度に保ち、前記湿度センサの検出信号に応答し、前記吸気バルブおよび排気バルブを制御し、前記スモークチャンバの内部湿度を設定湿度に保つ制御装置とを備えた請求項１に記載のスモークハウス。 A temperature sensor for detecting an internal temperature of the smoke chamber;
A humidity sensor for detecting the internal humidity of the smoke chamber;
Connected to the heating means, intake valve, exhaust valve, temperature sensor and humidity sensor, responds to a detection signal of the temperature sensor, controls the heating means, maintains the internal temperature of the smoke chamber at a set temperature, and controls the humidity 2. The smoke house according to claim 1, further comprising: a control device that controls the intake valve and the exhaust valve in response to a detection signal of a sensor and maintains an internal humidity of the smoke chamber at a set humidity.
JP2010139211A 2010-06-18 2010-06-18 Smoke house Active JP5237992B2 (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2013255479A (en) * 2012-06-08 2013-12-26 Haruhiko Koshimizu Small liquid smoking device

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS58201969A (en) * 1982-05-19 1983-11-25 Masahiko Izumi Device for quick heating, humidifying, cooling, and smoking
JPS62253335A (en) * 1986-04-25 1987-11-05 Matsushita Electric Ind Co Ltd Cooking apparatus
JPH02255039A (en) * 1989-03-28 1990-10-15 Tsu Kikai Kigu Kogyo Kyodo Kumiai Smoking system
JPH0750987A (en) * 1993-08-17 1995-02-28 Kyodo Kumiai Yaizu Suisan Kako Center Apparatus for smoking and drying bonito meat and method for smoking and drying bonito meat
WO2007142086A1 (en) * 2006-06-07 2007-12-13 Ajinomoto Co., Inc. Method and apparatus for modifying smoke smell and method and apparatus for producing smoked food

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS58201969A (en) * 1982-05-19 1983-11-25 Masahiko Izumi Device for quick heating, humidifying, cooling, and smoking
JPS62253335A (en) * 1986-04-25 1987-11-05 Matsushita Electric Ind Co Ltd Cooking apparatus
JPH02255039A (en) * 1989-03-28 1990-10-15 Tsu Kikai Kigu Kogyo Kyodo Kumiai Smoking system
JPH0750987A (en) * 1993-08-17 1995-02-28 Kyodo Kumiai Yaizu Suisan Kako Center Apparatus for smoking and drying bonito meat and method for smoking and drying bonito meat
WO2007142086A1 (en) * 2006-06-07 2007-12-13 Ajinomoto Co., Inc. Method and apparatus for modifying smoke smell and method and apparatus for producing smoked food

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2013255479A (en) * 2012-06-08 2013-12-26 Haruhiko Koshimizu Small liquid smoking device

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