JP2019205518A - Steaming device and heating treatment method - Google Patents

Abstract

To provide a steaming device and a heating treatment method for reducing unevenness in temperature distribution in a storage chamber for storing a processed object.SOLUTION: A steaming machine 1 comprises: an outlet 11 having a check valve 12 so that low temperature ambient air does not reversely flow into a storage chamber, below a mount area 19 for mounting confectionery and other edible object in the storage chamber 10; and an air feeding hole 13 comprising a check valve so as to prevent flowing of high temperature steam in the storage chamber, above the mount area for mounting the confectionery and other edible object in the storage chamber. When the inside of the storage chamber is heated to a temperature less than 100°C, the control part controls temperature by intermittent switching of supply and cut off of the steam at 100°C or higher, and performs exhaustion from the outlet in supply of the steam, and introduces the ambient air from the air feeding hole in cut off of the steam, thereby holding a prescribed pressure.SELECTED DRAWING: Figure 1

Description

  The present invention relates to a steamer and a heat treatment method, and in particular, even when the processing temperature of confectionery and other edible substances is maintained below 100 ° C., while preventing backflow of air from the exhaust port provided below the storage chamber, above the storage chamber. The present invention relates to a steamer and a heat treatment method that reduce variation in temperature distribution in a storage chamber by introducing outside air from an air supply port provided.

Processed foods cooked using steam, such as buns and steamed bread, can be easily made using steamers and steamers if they are small, and are widely used. In addition, various types of commercial steamers that perform a large amount of heat treatment at once have been developed and used for a long time.
These steamers for business use include a tunnel-type steamer that fills the tunnel with steam and continuously conveys confectionery and other edible foods, and confectionery and other edible foods placed in a multi-stage rack. Is installed in a storage chamber, and there is a batch-type steamer such as a batch type in which steam is supplied to the storage chamber and heat treatment is performed.

Tunnel-type steamers are suitable for mass production due to their large size and high processing capacity. On the other hand, the closed steamer has a smaller installation area than the tunnel steamer, and it is easy to handle, such as easy switching of the variety to be heated.
Since a closed steamer accommodates multi-stage racks, the accommodation chamber is generally a vertical type, and in order to increase its processing capacity, it is lengthened vertically. Therefore, variation in temperature distribution in the accommodation chamber becomes a problem. Cheap.

  Patent Document 1 includes an exhaust port provided near the bottom, a steam supply unit that supplies steam to a sparge pipe disposed near the bottom, and a blower that forcibly supplies outside air or circulates internal steam. Also disclosed is a steamer in which hollow portions are provided inside the opposing side walls, and innumerable steam inlets and outlets are formed in the inner wall surface so that the steam circulates in the chamber and the internal temperature is made uniform. Has been.

  In the case of a heat treatment method in which heating is continued with steam of 100 ° C. or higher, it is expected that variation in temperature distribution can be reduced by circulating the steam in the storage room, that is, in the storage chamber. If this is done, only the surface will be steamed, and it will be difficult for heat to be transferred to the inside, so that problems such as unevenness in the steamed state and difficulty in achieving a clean finish on the surface are likely to occur. Therefore, slowly heating at a temperature of less than 100 ° C. so as to make it easy for heat to enter evenly inside greatly affects the product quality.

  In the case of a closed steamer, heat treatment is usually performed with steam at 100 ° C. or higher. When temperature control is performed at a temperature lower than 100 ° C., the amount of heat entering the storage chamber is controlled by repeated supply and shut-off of steam. It is necessary to make adjustments so as to reach a predetermined temperature. For this reason, the temperature control of less than 100 ° C. has a problem that variations easily occur.

  In the case of heating with steam, heat transfer with a high heat transfer rate is performed by condensation heat transfer in which the steam condenses on the surface of the object to be heated. When steam is supplied into the housing chamber filled with air at the start of heating, it becomes a mixed gas of steam and air. However, under the same pressure, steam can contribute only to the partial pressure. That is, the efficiency of heat transfer is reduced as compared with a state in which the accommodation chamber is filled with steam. Therefore, it is necessary to replace air heavier than the steam with the supplied steam, and an exhaust port is disposed in the lower part of the storage chamber.

  Since the steam used for heat transfer becomes water due to condensation and its volume shrinks, the pressure in the storage chamber decreases in the state where the supply of steam is cut off. In particular, when controlling to a temperature of less than 100 ° C., the steam is repeatedly shut off, so that the pressure drop is likely to occur repeatedly. The pressure drop in the storage chamber due to such condensation occurs in a very short time, and accompanying this, a backflow of air from the exhaust port occurs. For this reason, the subject that the fall of temperature tends to generate | occur | produce by the backflow of the low temperature air under the storage chamber is also recognized. This partial drop in temperature can cause underheating of confectionery and other edible foods placed in the lower part of a multi-stage rack, and in some cases, the lower part of the multi-stage rack is restricted from being used. May be necessary.

As described above, in the prior art, sufficient measures are not taken against the pressure drop due to condensation particularly when the temperature is controlled to be lower than 100 ° C., and in the temperature range lower than 100 ° C. where temperature control is difficult, In order to make the temperature distribution of the film uniform, no sufficient measures have been taken.
While various processed foods have been developed and the heat treatment recipes with steamers are diversifying, heat treatment at less than 100 ° C can be performed stably, and with a simple structure, variation in temperature distribution in the storage chamber can be suppressed, and processing capacity can be improved. It is desirable to provide a steamer that does not cause a drop.

JP 11-000266 A

  The present invention has been made in view of the above problems in the conventional steamer, and the object of the present invention is provided below the storage chamber even when the processing temperature of confectionery and other edible substances is maintained below 100 ° C. It is an object of the present invention to provide a steamer and a heat treatment method that reduce variation in temperature distribution in a storage chamber by introducing outside air from an air supply port provided above the storage chamber while preventing a backflow of air from the exhaust port.

  A steamer according to the present invention, which has been made to achieve the above object, includes a control unit for controlling the temperature by controlling the supply of steam, a loading / unloading door for confectionery and other edible foods, and a steam supply port. And a steamer that heats and processes the confectionery and other edible food placed in the storage room while supplying steam to the confectionery and other edible food. In order to prevent low-temperature outside air from flowing back into the storage room, the exhaust port provided with a check valve and the high-temperature steam in the storage room are prevented from flowing out above the confectionery or edible placement area in the storage room. When the accommodation chamber is heated to less than 100 ° C., temperature control is performed by intermittent switching between supplying and shutting off the steam at 100 ° C. or higher by the control unit. Sometimes exhaust is performed from the exhaust port and when steam is shut off It is characterized by maintaining a predetermined pressure by introducing outside air from the air supply port.

  The exhaust pipe further includes an exhaust pipe connected to the exhaust port and an air supply pipe connected to the air supply port, and the exhaust pipe and the air supply pipe are adjacent to each other, or one of the air supply pipe and the exhaust pipe penetrates the other. It is preferable that the air supply in the air supply pipe is heated by the exhaust in the exhaust pipe by adopting a pipe structure.

  The heat treatment method according to the present invention made to achieve the above object includes a control unit that controls the supply of steam to control the temperature, a confectionery and other edible loading / unloading door, and a supply chamber for steam. A steaming machine that heats and processes while supplying steam to confectionery or other edible food placed in the storage chamber, and supplies steam at 100 ° C. or higher to the storage chamber. Heating the confectionery or other edible food placed in the storage room until it reaches the set temperature, and controlling to maintain the set temperature for a predetermined time after reaching the set temperature. The step of controlling so as to maintain the set temperature includes a step of supplying steam at 100 ° C. or higher and a step of shutting off the supply of steam, and the control unit supplies the steam within a predetermined time. Stage and stage to shut off steam supply In the step of supplying the steam at 100 ° C. or higher, it is provided below the confectionery or other edible placement area in the storage chamber so that the low temperature outside air does not flow back into the storage chamber. Exhaust is performed from an exhaust port equipped with a check valve, and at the stage of shutting off the supply of steam, it is provided above the confectionery and other edible placement area in the storage room, and high-temperature steam in the storage room does not flow out. Thus, the pressure in the storage chamber is maintained by introducing outside air from an air supply port provided with a check valve.

  According to the steamer according to the present invention, when confectionery or other edible food is heat-treated at a temperature of less than 100 ° C., the temperature is controlled by repeatedly supplying and shutting off the steam. In the state where the air staying below the storage chamber is effectively exhausted from the exhaust port provided below the storage chamber and the supply of steam is shut off, the check valve is used to prevent backflow of low-temperature outside air from the exhaust port. By introducing the outside air from the air supply port provided above the room, the convection of the steam having a higher temperature due to the air heavier than the steam is induced downward, so that the temperature distribution in the accommodation room is made uniform, A partial temperature drop can be prevented.

It is a figure showing roughly the structure of the steamer by the embodiment of the present invention. It is a top view which shows roughly the structure of the steamer by embodiment of this invention. It is a figure which shows roughly the structure of the steamer by other embodiment of this invention. It is a flowchart for demonstrating the heat processing method by embodiment of this invention. It is a flowchart for demonstrating the control method of preset temperature maintenance in the heat processing by embodiment of this invention.

Next, the specific example of the form for implementing the steamer which concerns on this invention is demonstrated in detail, referring drawings.
FIG. 1 is a diagram schematically illustrating the structure of a steamer according to an embodiment of the present invention.
Referring to FIG. 1, a steamer 1 according to an embodiment of the present invention generates a storage room 10 for storing confectionery and other edible foods 70, a boiler 30 for generating steam, a pressure reducing valve 40 for reducing the pressure of steam, and further generating low pressure steam. An ultra-low pressure secondary steam generator 50 to be controlled, and a control unit 20 that controls supply and shut-off of the generated steam to control the temperature in the storage chamber 10.

The steamer according to the present invention controls the supply and shut-off of steam at 100 ° C. or higher to control the temperature in the storage room, and provides a plurality of confectionery and other edible foods placed in a multistage rack carried into the storage room. It is a device that heats and steams with steam at the temperature and time.
FIG. 1 schematically shows a state in which a multi-stage rack 60 in which a plurality of confectionery and other edible foods 70 are placed in the storage chamber 10 is carried from the front, with the front loading / unloading door omitted. The rack 60 places the confectionery and other edible foods 70 in a plurality of stages in the placement area 19 of the confectionery and other edible foods 70, and makes it possible to steam many confectionery and other edible foods 70 at a time.

  In addition, when the steamer 1 keeps the temperature of the storage chamber below 100 ° C. at which the frequency of shutting off the steam is high, in the process of supplying the steam, the steam supply is used to supply low-temperature air or air in the storage chamber. In the process of shutting off the supply of steam while exhausting the mixed gas of steam and steam to the outside of the containment chamber, natural convection is made using the outside air that flows in against the pressure drop caused by the volume drop caused by the condensation of the steam. This is a device that makes it possible to prevent the local temperature drop in the storage chamber and make the temperature uniform.

  For this reason, an exhaust port 11 for exhausting the low-temperature air in the storage chamber 10 or a mixed gas of air and steam to the outside of the storage chamber 10 is provided near the bottom surface below the storage chamber 10. In addition, an air supply port 13 is provided near the top plate above the storage chamber 10 for introducing outside air when the pressure drops.

  When the multistage rack 60 on which a plurality of confectionery and other edible foods 70 are first loaded is loaded, the interior of the storage chamber 10 is filled with air. When heating is started and steam is supplied, steam lighter than air tends to move upward in the accommodation chamber 10 and air tends to gather under the accommodation chamber 10 due to the specific gravity. However, since they are gases, they are easily mixed, and many exist as mixed gases.

  In heating with steam, the amount of heat held by the steam is transferred to the heated object by contacting the surface of the heated object and condensing. Even in a mixed gas of air and steam, the steam in the mixed gas contributes to the heating of the object to be heated. When the ratio of the vapor in the mixed gas, that is, the partial pressure of the vapor is low, the amount of heat contributing to heating is small and the heating efficiency is poor. For this reason, eliminating the air as much as possible and increasing the partial pressure of the steam leads to an improvement in heating efficiency. Therefore, because the air is heavier than the steam at the operating temperature of the steamer 1, and the low temperature state of both the air and the mixed gas has a higher density than the high temperature state and tends to stay downward. The exhaust port 11 is provided below, in particular, below the placement area 19 for the confectionery and other edible material 70 in the storage chamber 10.

  When the inside of the storage chamber 10 reaches a predetermined holding temperature due to the supply of steam, the controller 20 intermittently switches between supply and shut-off of the steam based on the output of the temperature sensor provided in the storage chamber 10 to a predetermined holding temperature. Control to maintain. At this time, while supplying steam, low-temperature air or mixed gas is exhausted from the exhaust port 11 with the supply of steam. However, exhaust from the exhaust port 11 is not performed while the supply of steam is shut off. On the other hand, since the condensation by the steam is continuously performed during this time, the steam contributing to the condensation heat transfer becomes water, and the volume is reduced correspondingly, and the pressure in the storage chamber 10 is lowered. When the pressure decreases, the steam temperature also decreases. Therefore, it is necessary to introduce outside air in order to maintain the pressure. If the exhaust port 11 remains open below the storage chamber 10 as in the prior art, the outside air flows backward from the exhaust port 11 as the pressure in the storage chamber 10 decreases. Outside air having a low temperature and heavier than steam tends to stay in the lower part of the storage chamber 10 as it is, causing a temperature drop in the lower part of the storage chamber 10.

  The steamer 1 is provided with a check valve 12 at the exhaust port 11 in order to solve such problems of the prior art. The check valve 12 at the exhaust port 11 keeps the valve open for exhaust, and closes the valve to prevent backflow when backflow is about to occur. In the steamer 1, outside air is introduced from an air supply port 13 provided separately for a pressure drop in the storage chamber 10. The air supply opening 13 is provided above the placement area 19 for the confectionery and other edible food 70 in the accommodation room 10.

  In the vertical storage chamber 10, if a means for circulating the atmosphere in the storage chamber 10 is not provided, a temperature distribution in which the upper temperature is high and the lower temperature is low is likely to occur. Such a tendency is likely to occur particularly in a steam shut-off state in which the supply of steam is stopped. In the steamer 1, the outside air introduced from the air supply port 13 provided above the pressure drop in the steam shutoff state is lower in temperature than the inside of the housing chamber 10 and is heavier than the steam. Then, when introduced into the storage chamber 10, a downward flow toward the lower side of the storage chamber 10 is formed. The descending flow descends while entraining steam having a high ambient temperature, and therefore brings a new amount of heat below the storage chamber 10 where low-temperature gas tends to stay. As a result, the temperature distribution in the storage chamber 10 is improved and a more uniform state is obtained.

As described above, in the steamer 1, the temperature in the housing chamber 10 is made uniform by utilizing the temperature difference and specific gravity difference of the introduced air without providing any special circulation means and therefore without any special cost. be able to.
In the embodiment, a roof-type vapor reflector 18 is provided between the uppermost confectionery or other edible 70 and the air inlet 13, and the low-temperature air introduced as the pressure decreases is directly applied to the uppermost confectionery or the like. It never falls on edible 70. This prevents the temperature from lowering locally and causing unevenness in steaming.

  If the air supply port 13 is also left open, it serves to introduce outside air when the pressure in the storage chamber 10 decreases, while it is supplied for heating in a state where steam is supplied. Steam will flow out from the air inlet 13. Therefore, a check valve 12 is provided at the air supply port 13 of the steamer 1. The check valve 12 of the air supply port 13 maintains a state in which the valve is open with respect to the air supply, and closes the valve to prevent outflow when steam is about to flow out of the storage chamber 10.

The boiler 30 of the steamer 1 is not particularly limited as long as it can generate steam that heats the inside of the housing chamber 10 to a desired temperature. Use what you can supply.
Since the pressure of the pressure reducing valve 40 is too high to be used in a steamer as it is with the primary steam, the pressure of the primary steam is reduced to generate steam having a temperature that is easy to use for heating the storage chamber 10. The embodiment is configured to generate steam of 0.01 MPa to 0.03 MPa.
The ultra-low pressure secondary steam generator 50 generates wet steam obtained by further reducing the pressure of the steam generated by the pressure reducing valve 40. This wet steam affects the volume and color of steamed confectionery and other edible foods 70. The embodiment is configured to generate steam of 0.003 MPa to 0.01 MPa.

The control unit 20 switches the steam generated by the pressure reducing valve 40 and the ultra-low pressure secondary steam generator 50 according to the type and heating conditions of the confectionery and other edible substances 70 that are steamed, and supplies them to the storage chamber 10 for the finished quality. Steaming good products.
The control unit 20 is provided with a display panel that also serves as a touch panel, and a heating program can be selected in accordance with the confectionery and other edible foods 70, and each program also selects an adjustment mode, so that the pressure from the pressure reducing valve 40 is displayed. The timing for switching the steam and the wet steam from the ultra-low pressure secondary steam generator 50 is displayed so that it can be finely adjusted.

FIG. 2 is a plan view schematically showing the structure of the steamer according to the embodiment of the present invention.
In FIG. 2, the storage chamber 10 is a view showing the interior of the storage chamber 10 with the top plate removed for explanation.
Referring to FIG. 2, the loading / unloading door 16 omitted in FIG. 1 is shown on the front side (downward in FIG. 2). The loading / unloading door 16 is fixed to the side wall surrounding the storage chamber 10 by a hinge, and when the loading / unloading door 16 is closed, the loading / unloading door 16 is provided by a pivotable lever provided on the side wall facing the side wall to which the hinge is attached. Even if the inside of 10 becomes a positive pressure, it is locked so as not to open.

  An exhaust port 11 provided with a check valve 12 and an air supply port 13 provided with a check valve 12 are provided on the side wall provided with a rotatable lever. In FIG. 2, the exhaust port 11 is provided on the lower side away from the loading / unloading door 16, and the air supply port 13 is illustrated as being provided in the middle in the depth direction of the storage chamber 10. Not limited to. The exhaust port 11 and the air supply port 13 may be provided on opposite side walls, or may be provided on the rear side wall. Furthermore, the air supply port 13 may be provided so as to penetrate the top plate of the storage chamber 10. A plurality of exhaust ports 11 and air supply ports 13 may be provided along the side walls.

  In FIG. 2, the exhaust port 11 has an L-shape, and the air supply port 13 has a T-shape. In particular, the external air introduced by the pressure drop is carried in and out of the air supply port 13. Although it is shown that the flow is distributed in two directions on the door 16 side, these shapes and lengths are not limited to those shown in this figure, and the exhaust port 11 and the air supply port 13 are simply linear I-shaped. However, other shapes are possible.

  A vapor reflecting plate 18 is provided below the air supply port 13. Referring also to FIG. 1, the vapor reflecting plate 18 has a mountain shape when viewed from the front side, and is formed by bending an aluminum or stainless steel plate. As shown in FIG. 1, the rack 60 is provided with a plurality of confectionery and other edible foods 70, and a plurality of vapor reflectors 18 are provided so as to sandwich the confectionery and other edible foods 70 at each stage from above and below. . By setting it as such a structure, the confectionery and other edible material 70 of each step | paragraph become the form installed in the separate space enclosed by the upper and lower vapor | steam reflector 18 and the left and right side walls of the storage chamber 10.

The steam formed by the boiler 30 and decompressed by the pressure reducing valve 40 or the ultra-low pressure secondary steam generator 50 is guided to the back side of the steamer 1 through the piping, and here, the two steam pipes 17 on the left and right as viewed from the front side. Distributed to. The steam pipe 17 is extended along the left and right partition walls in the storage chamber 10, and a steam supply port for supplying steam at a predetermined interval opens in the extending direction. As shown in FIG. 1, the steam pipe 17 is arrange | positioned at right and left for every stage in which the confectionery and other edible food 70 are mounted.
The confectionery and other edible placement area 19 is set in a space where the temperature in the storage room 10 is stable, and the steam pipe 17 is arranged to cover the confectionery and other edible placement area 19. .

The steam supply port of the steam pipe 17 is opened so as to supply steam toward the upper surface of the lower steam reflecting plate 18 located immediately below. The steam supplied toward the upper surface of the vapor reflecting plate 18 is reflected by the upper surface of the vapor reflecting plate 18, passes through a wire net-like mounting plate on which the confectionery and other edible material 70 is placed, and is supplied to the confectionery and other edible material 70. Is done.
In this way, a separate space is allocated to each stage on which the confectionery or other edible food 70 is placed, and a steam supply port is provided for each space, so that it is easy to finely adjust the steaming conditions and reduce product quality variation. It has an effective structure.

  In the embodiment, the left and right steam pipes 17 extending along the left and right partition walls of the storage chamber 10 are fixed to the side walls of the storage chamber 10, and the steam reflector 18 sandwiching the top and bottom of confectionery and other edible food 70 is attached to a dedicated rack 60. Although installed, the vapor reflecting plate 18 may be attached to the side wall of the storage chamber 10, and in this case, a wire mesh-like mounting plate on which the confectionery or other edible material 70 is placed is matched with the arrangement pitch of the steam pipes 17. A plurality of racks 60 are used to carry in and out confectionery and other edible foods 70. By combining the arrangement pitch of the steam pipes 17 with the wire mesh-like placement plate, the confectionery and other edible food 70 placed on the placement plate in the state where the rack 60 is carried in between the two vapor reflectors 18 adjacent to each other vertically. It is carried in so that it may be located in.

  Of the plurality of vapor reflectors 18, only the uppermost vapor reflector 18 installed between the uppermost confectionery or other edible 70 and the air supply port 13 is installed in the storage chamber 10, and the other vapors. The reflector 18 may be installed in a dedicated rack 60. Further, a dedicated shielding plate is provided between the uppermost steam reflector 18 and the air inlet 13 so that the outside air supplied from the air inlet 13 is directly on the upper confectionery or other edible matter regardless of the presence or absence of the steam reflector. It may not be supplied to 70.

FIG. 3 is a view schematically showing the structure of a steamer according to another embodiment of the present invention.
Referring to FIG. 3, the steamer 2 is the same as the steamer 1 of FIG. 1 in terms of controlling the temperature by generating steam, such as the control unit 20 and the boiler 30. The steamer 2 is different from the steamer 1 in that the steamer 2 further includes an exhaust pipe 14 connected to the exhaust port 11 and an air supply pipe 15 connected to the air supply port 13.
The steamer 2 has a double pipe structure in which the exhaust pipe 14 and the air supply pipe 15 are adjacent to each other, or one of the exhaust pipe 14 and the air supply pipe 15 penetrates the other, so that the air supply pipe is exhausted by the exhaust in the exhaust pipe 14. The supply air in 15 is heated.

  When the steam supply is shut off, the steamer 1 generates natural convection in the storage room 10 using the outside air that flows in, and makes the temperature in the storage room 10 uniform. For example, the steaming machine 1 is installed in winter or in a cold region. If the temperature of the outside air to be introduced is too low, the temperature is locally lowered at the part where the outside air flows in or the part where the downward flow passes through it, and the steaming state of the confectionery or other edible food 70 is affected. It can happen.

  In the steamer 2, the temperature of the air supplied from the air supply port 13 is increased using the heat of the air or mixed gas exhausted from the exhaust port 11. Thereby, even in the case of cold outside air of 10 ° C. or less, for example, the temperature can be adjusted to an appropriate temperature of about 20 ° C. and flowed into the storage chamber 10. When the system is installed under a condition in which the temperature difference varies greatly depending on the season, at least one of the exhaust port 11 and the air supply port 13 is further provided with a switching valve for switching the flow path of the exhaust gas or the air supply port. The air may be exhausted directly from the port 11 or directly from the air supply port 13, and may be exhausted through the exhaust pipe 14 and supplied through the air supply pipe 15 in the season when the temperature decreases. . Such switching may be performed manually, or the switching valve may be controlled so that the outside air temperature is monitored by the setting of the control unit 20 and is automatically switched according to the outside air temperature.

FIG. 4 is a flowchart for explaining a heat treatment method according to an embodiment of the present invention.
Referring to FIG. 4, in step S <b> 100, the operator of the steamer 1 places confectionery and other edible food 70 in the accommodation room 10. When the steam pipes 17 are provided in a plurality of stages in the storage chamber 10 as in the embodiment, by using a dedicated rack 60 having a mounting plate installed in accordance with the pitch of the steam pipes 17, The confectionery and other edible food 70 can be placed so as to have uniform steaming conditions.

In step S110, the control unit 20 of the steamer 1 supplies steam of 100 ° C. or higher generated by the boiler 30 and depressurized by the pressure reducing valve 40, and starts heating so that the inside of the storage chamber 10 reaches a predetermined set temperature. To do.
The controller 20 monitors the output from the temperature sensor installed in the storage chamber 10 and determines whether or not the interior of the storage chamber 10 has reached the set temperature (step S120). When the inside of the storage chamber 10 reaches the set temperature, the process proceeds to a step of maintaining the next storage chamber 10 at the set temperature (step S130). If the set temperature has not been reached, heating by supplying steam is continued.

FIG. 5 is a flowchart for explaining the control method for maintaining the set temperature in the heat treatment according to the embodiment of the present invention, and is a diagram showing details of the stage of maintaining the inside of the storage chamber 10 in FIG. 4 at the set temperature.
Referring to FIG. 5, in step S131, the control unit 20 blocks the supplied steam. In the previous stage, that is, in step S120 of FIG. 4, since the inside of the storage chamber 10 has reached the set temperature, the supply of steam is shut off so that the temperature does not rise any further.

  Next, the controller 20 monitors the output from the temperature sensor installed in the storage chamber 10 and determines whether or not the interior of the storage chamber 10 has fallen below the set temperature (step S132). When it is determined that the temperature in the storage chamber 10 maintains the set temperature, the steam is shut off. During this time, the interior of the storage chamber 10 is in a state of being filled with the steam supplied before the steam is shut off, and heat transfer by condensation is continuously performed. Since the condensed steam becomes water, the volume is rapidly reduced, and external air is introduced due to a pressure drop in the storage chamber 10 caused by this.

  The outside air is introduced from an air supply port 13 installed above the confectionery or other edible placement area 19 in the storage room 10 and has a lower temperature and a higher specific gravity than steam. Give rise to During this time, outside air does not flow from the exhaust port 11 installed below the confectionery or other edible placement area 19 in the storage chamber 10 due to the effect of the check valve 12. For this reason, variation in temperature distribution can be reduced even when there is no supply of steam and convection hardly occurs.

On the other hand, when it is determined in step S132 that the temperature in the storage chamber 10 has fallen below the set temperature, the controller 20 supplies and heats steam at 100 ° C. or higher in step S133.
The supply of steam at 100 ° C. or higher is continued until it is determined in step S134 that the temperature in the storage chamber 10 has become equal to or higher than the set temperature. While steam of 100 ° C. or higher is supplied, air having a relatively low temperature or a mixed gas of air and steam is exhausted from the exhaust port 11 even in the housing chamber 10. At this time, since the check valve 12 of the air supply port 13 is closed so as to prevent the outflow of steam, high temperature steam does not flow out of the air supply port 13.

The controller 20 repeats such a steam shutoff and supply cycle until it is determined in step S135 that the set time has expired.
In particular, while the supplied steam is 100 ° C. or higher, the supply of the steam may be frequently interrupted if the interior of the storage chamber 10 is maintained below 100 ° C. Even in such a case, the check valve 12 By providing the exhaust port 11 and the air supply port 13 provided with appropriate positions, it is possible to provide the steamer 1 that reduces variations in temperature distribution in the storage chamber 10.

  Referring to FIG. 4 again, after the end of step S130 for maintaining the interior of the storage chamber 10 at the set temperature, the supply of steam is stopped and the temperature is lowered to the temperature (step S140), and finally the heat treatment ends in step S150. Take out the confectionery and other edible food 70.

  As described above, a batch type steamer that carries confectionery and other edible foods placed on a rack into a storage room and heats and processes them as a representative among hermetic steamers has been described. For steamers that perform temperature control by supplying and shutting off, and heat-treating in a closed storage room with the door closed except when carrying in / out confectionery and other edible food By providing the edible placement area above the edible placement area and providing the exhaust port provided with the check valve below the confectionery or other edible placement area, the same effect as described above can be obtained.

  For example, a loading plate on which one stage of confectionery or other edible food is placed is intermittently carried into the accommodation chamber sequentially from the carry-in door below the accommodation chamber, and is sequentially moved upward in accordance with the progress of the heat treatment in the accommodation chamber. Also, for vertical continuous steamers that have been heated up when they have moved to the top stage and are sequentially carried out from the carry-out door, the steam supply is shut off because the carry-in / out door is closed and heated except during carry-in and carry-out. However, there is no change in the pressure drop due to condensation heat transfer during temperature control. At this time, the lower exhaust port is closed by the check valve, and the outside air is introduced from the upper intake port, so that the downward flow caused by the introduced outside air promotes uniform temperature distribution.

  As mentioned above, although embodiment of this invention was described in detail, referring drawings, this invention is not limited to the above-mentioned embodiment, In the range which does not deviate from the technical scope of this invention, it changes variously. Is possible.

DESCRIPTION OF SYMBOLS 1, 2 Steamer 10 Accommodating room 11 Exhaust port 12 Check valve 13 Supply port 14 Exhaust pipe 15 Supply tube 16 Carry-in / out door 17 Steam pipe 18 Steam reflector 19 Placement area for confectionery and other food 20 Control unit 30 Boiler 40 Pressure reducing valve 50 Ultra-low pressure secondary steam generator 60 Rack 70 Confectionery and other edible foods

Claims (3)

For a confectionery or other edible food that has a control unit for controlling the temperature by controlling the supply of steam, and a storage room having a carry-in / out door for confectionery or other edible food and a supply port for steam. A steamer that heats and processes while supplying steam,
The containment chamber is
An exhaust port provided with a check valve so that low-temperature outside air does not flow back into the storage room below the confectionery or other edible placement area in the storage room;
An air supply port provided with a check valve so that high-temperature steam in the storage room does not flow out from the confectionery or other edible placement area in the storage room;
When heating the storage chamber to below 100 ° C., temperature control is performed by intermittent switching between supply and shutoff of steam at 100 ° C. or higher by the control unit,
A steamer characterized in that when steam is supplied, exhaust is performed from an exhaust port, and when steam is shut off, outside air is introduced from an air supply port to maintain a predetermined pressure.   The exhaust pipe further includes an exhaust pipe connected to the exhaust port and an air supply pipe connected to the air supply port, and the exhaust pipe and the air supply pipe are adjacent to each other, or one of the air supply pipe and the exhaust pipe penetrates the other. The steamer according to claim 1, wherein the air supply in the air supply pipe is heated by the exhaust in the exhaust pipe by adopting a pipe structure. It has a control unit for controlling the temperature by controlling the supply of steam, a storage room with a confectionery and other edible loading / unloading door and a steam supply port, and steam is placed on the confectionery and other edible food placed in the storage room. It is a heat treatment method by a steamer that heats and processes while supplying
Heating the confectionery and other edible food placed in the storage chamber by supplying steam at 100 ° C. or higher until the storage chamber reaches a set temperature;
A step of controlling the storage chamber to maintain the set temperature for a predetermined time after reaching the set temperature,
The step of controlling to maintain the set temperature includes:
Supplying steam at 100 ° C. or higher;
Shutting off the supply of steam, and
The controller repeats selectively executing the step of supplying steam and the step of shutting off the supply of steam within a predetermined time,
In the step of supplying steam at 100 ° C. or higher, exhaust is provided from an exhaust port provided below the confectionery and edible placement area in the storage room and provided with a check valve so that low-temperature outside air does not flow back into the storage room. Is done,
At the stage of shutting off the supply of steam, outside air is provided from an air supply port provided above the confectionery or edible placement area in the storage room and provided with a check valve so that high-temperature steam in the storage room does not flow out. A heat treatment method characterized in that the pressure in the accommodation chamber is maintained by being introduced.

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