JP2676190B2 - Hot air formation and supply method in oven - Google Patents

Hot air formation and supply method in oven

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Publication number
JP2676190B2
JP2676190B2 JP34103094A JP34103094A JP2676190B2 JP 2676190 B2 JP2676190 B2 JP 2676190B2 JP 34103094 A JP34103094 A JP 34103094A JP 34103094 A JP34103094 A JP 34103094A JP 2676190 B2 JP2676190 B2 JP 2676190B2
Authority
JP
Japan
Prior art keywords
oven
hot air
lower chambers
air
shaped
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired - Lifetime
Application number
JP34103094A
Other languages
Japanese (ja)
Other versions
JPH08182618A (en
Inventor
昌彦 渡辺
栄一 香川
Original Assignee
株式会社マルゼン
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 株式会社マルゼン filed Critical 株式会社マルゼン
Priority to JP34103094A priority Critical patent/JP2676190B2/en
Priority to TW085200202U priority patent/TW310530U/en
Publication of JPH08182618A publication Critical patent/JPH08182618A/en
Application granted granted Critical
Publication of JP2676190B2 publication Critical patent/JP2676190B2/en
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

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  • Baking, Grill, Roasting (AREA)

Description

【発明の詳細な説明】DETAILED DESCRIPTION OF THE INVENTION

【0001】[産業上の利用分野]本発明は、オーブン
内における熱風形成、供給方法に関するものである。
[Field of Industrial Application] The present invention relates to a method for forming and supplying hot air in an oven.

【0002】[従来の技術]従来、この種の発明とし
て、特許第1193886号公報に開示される食品加熱
方法がある。
[Prior Art] As a conventional invention of this type, there is a food heating method disclosed in Japanese Patent No. 1193886.

【0003】[発明が解決しょうとする課題]上記方法
は、オーブン内に装置する羽根車の回転によって、オー
ブンの上下室内に熱風を流す構造を特徴とするので、オ
ーブンの上下室内に渦状の熱風を形成し、この渦状の熱
風は、オーブンの上下室内において互いに干渉し合い、
オーブンの上下室内に対設する複数の熱噴射ノズル群を
通してコンベアの上面および下面に向けて供給され、コ
ンベア上の被調理食品を焼き上げる工程を具現する。し
かし、斯る方法は、水平に保持されるコンベア上の被調
理食品に対し、複数の熱噴射ノズル群は垂直に配設され
ており、複数の熱噴射ノズル群より噴射される熱風の流
れは、コンベア上の被調理食品へ垂直に差し向けて吹き
出す状態となるので、コンベア上の被調理食品に局部的
な焼きムラ等を生じさせる原因となる。
[Problems to be Solved by the Invention] The above method is characterized by a structure in which hot air is blown into the upper and lower chambers of the oven by the rotation of an impeller installed in the oven. The spiral hot air interferes with each other in the upper and lower chambers of the oven,
The process of baking the food to be cooked on the conveyor is performed by being supplied toward the upper surface and the lower surface of the conveyor through a plurality of heat injection nozzle groups that are installed in the upper and lower chambers of the oven. However, such a method has a plurality of heat jet nozzle groups arranged vertically with respect to the food to be cooked on the conveyor held horizontally, and the flow of hot air jetted from the plurality of heat jet nozzle groups is Since the food to be cooked on the conveyor is vertically directed and blown out, it causes local unevenness of baking on the food to be cooked on the conveyor.

【0004】[課題を解決するための手段]本発明は、
上記の問題点を解消することを目的とするものであり、
詳しくは、本発明は、 オーブン内を通過するネット
コンベア上の被調理食品を上下方向からの熱風により焼
き上げるためのオーブン内における熱風形成、供給方法
であって、温度制御された熱発生供給源の加熱空気をオ
ーブンの上下室に供給する段階と、前記オーブンの上下
室に供給される熱発生供給源の加熱空気を、オーブンの
上下室に装置する送風手段によりオーブンの上下室で帯
状の熱風に転換させる段階と、前記帯状の熱風を、オー
ブンの上下室に設ける熱風供給ダクトおよび熱風循環通
路によりオーブンの上下室で環流させる段階と、前記オ
ーブンの上下室に環流する帯状の熱風の流れを、オーブ
ンの上下室に設ける帯状熱風吹き出し装置を経由して、
ネットコンベアの上面および/または下面に向けて供給
させる段階とを含むオーブン内のおける熱風形成、供給
方法である。
[Means for Solving the Problems]
The purpose is to solve the above problems,
Specifically, the present invention is a hot air forming and supplying method in an oven for baking food to be cooked on a net conveyor passing through the oven by hot air from above and below, which is a temperature-controlled heat generation source. The step of supplying heated air to the upper and lower chambers of the oven, and the heating air of the heat generation supply source to be supplied to the upper and lower chambers of the oven, into a band-shaped hot air in the upper and lower chambers of the oven by the blowing means installed in the upper and lower chambers of the oven. The step of converting, the band-shaped hot air, the step of circulating the hot air supply duct and hot air circulation passage provided in the upper and lower chambers of the oven in the upper and lower chambers of the oven, and the flow of the band-shaped hot air circulating in the upper and lower chambers of the oven, Via a band-shaped hot air blowing device provided in the upper and lower chambers of the oven,
A method of forming and supplying hot air in an oven, including a step of supplying the air toward the upper surface and / or the lower surface of the net conveyor.

【0005】[作用]本発明において、オーブンの上下
室に供給される熱発生供給源の加熱空気は、オーブンの
上下室に装置する送風源(図示の場合は、クロスローフ
ァン)により帯状熱風に転換され、この帯状熱風の流れ
を、オーブンの上下室に配設する熱風供給ダクトおよび
熱風循環通路によって一定方向に整流させることができ
る。
[Operation] In the present invention, the heating air of the heat generating supply source supplied to the upper and lower chambers of the oven is converted into strip-shaped hot air by the air source (a cross-low fan in the figure) installed in the upper and lower chambers of the oven. The flow of the band-shaped hot air that has been converted can be rectified in a certain direction by the hot-air supply ducts and hot-air circulation passages arranged in the upper and lower chambers of the oven.

【0006】そして、オーブンの上下室に配設する熱風
供給ダクトに沿い、熱風循環通路を通過する一定方向に
整流された帯状熱風は、ネットコンベアの上および下に
間隔をへだてて配設される帯状熱風吹き出し装置の内側
断面山形壁の両斜面に衝突して実質的に二方向に分れる
流れを形成し、この二方向に分れて傾流する帯状熱風の
流れは、ネットコンベアによって順次搬送される被調理
食品に当たり、この被調理食品の表面焼き上げを可能に
する。
Then, along the hot air supply ducts arranged in the upper and lower chambers of the oven, the band-shaped hot air which is rectified in a certain direction and passes through the hot air circulation passage is arranged above and below the net conveyor with a gap. The inside of the strip-shaped hot air blowing device collides with both slopes of the mountain-shaped wall to form a flow that splits substantially in two directions, and the flow of the striped hot air that splits in these two directions is sequentially conveyed by a net conveyor. When the food is cooked, the surface of the food is baked.

【0007】[実施例]本発明方法を実施する装置の構
造を、図1〜図3に基ずき説明する。オーブン1は被調
理食品Fの一様な調理を達成するネットコンベア2を具
備し、このコンベア2上に被調理食品Fを載置し、この
被調理食品Fをオーブン1内に通して移動させ、オーブ
ン1より調理済食品を排出し得るように構成する。
[Embodiment] The structure of an apparatus for carrying out the method of the present invention will be described with reference to FIGS. The oven 1 is equipped with a net conveyor 2 that achieves uniform cooking of the food to be cooked F, the food to be cooked F is placed on the conveyor 2, and the food to be cooked F is moved through the oven 1. , So that cooked food can be discharged from the oven 1.

【0008】オーブン1の上室3および下室4は、熱発
生供給源5に連銘し、上下室3、4には、相対的に送風
源6(図示の場合は、クロスローファン)、熱風供給ダ
クト7、熱風循環通路8および帯状熱風吹き出し装置9
を装置する。帯状熱風吹き出し装置9はネットコンベア
2の上および下に間隔をへだてて配設され、内側断面山
形壁10および外側断面山形壁11を構成する。なお、
外側断面山形壁11は帯状熱風の流通口12を構成す
る。図面符号13はスチーム発生装置を示し、図1の実
線矢示は、帯状熱風の環流方向を示す。 図中15は油
ダレ防止用カバー、図2の矢示B方向は、外側断面山形
壁11の流通口12より内側断面山形壁10の両斜面1
4に沿って流れる帯状熱風の流れ方向を示している。な
お、上記の熱発生供給源とは、ガスバーナー、電気熱源
を指す。
The upper chamber 3 and the lower chamber 4 of the oven 1 are linked to a heat generation supply source 5, and the upper and lower chambers 3 and 4 are relatively provided with a blower source 6 (a cross low fan in the case shown), Hot air supply duct 7, hot air circulation passage 8 and strip hot air blowing device 9
Equipment. The band-shaped hot-air blowing device 9 is arranged above and below the net conveyor 2 with a gap therebetween, and constitutes an inner wall 10 and an outer wall 11. In addition,
The chevron-shaped wall 11 having an outer cross-section constitutes a flow port 12 for the hot air stream. Reference numeral 13 indicates a steam generator, and the solid arrow in FIG. 1 indicates the circulation direction of the band-shaped hot air. In the figure, reference numeral 15 is an oil dripping prevention cover, and in the direction of the arrow B in FIG.
4 shows the flow direction of the band-shaped hot air flowing along No. 4. In addition, the said heat generation supply source points out a gas burner and an electric heat source.

【0009】[効果]以上のように、本発明によれば、
オーブン内の送風源にて熱発生供給源の加熱空気を帯状
熱風に転換させ、かつ、この帯状熱風は、オーブン内の
熱風供給ダクトおよび熱風循環通路を適確に環流するの
で、オーブン内において帯状熱風の流れを一定方向に整
流させることが出来る。また、オーブン内に生じた帯状
熱風の整流は、帯状熱風吹き出し装置を介して二方向に
分れる傾斜流となり、この二方向に流れる帯状熱風は、
ネットコンベアによって順次搬送される被調理食品の全
表面に当たるから、ネットコンベア上の被調理食品の全
表面を均等に焼き上げることが出来る。
[Effect] As described above, according to the present invention,
The air source in the oven converts the heated air from the heat generation supply source into band-shaped hot air, and this band-shaped hot air properly circulates in the hot-air supply duct and the hot-air circulation passage in the oven, so the band-shaped hot air in the oven The flow of hot air can be rectified in a certain direction. Further, the rectification of the band-shaped hot air generated in the oven becomes an inclined flow divided into two directions via the band-shaped hot air blowing device, and the band-shaped hot air flowing in these two directions is
Since it hits the entire surface of the food to be cooked successively conveyed by the net conveyor, the entire surface of the food to be cooked on the net conveyor can be baked uniformly.

【0010】[0010]

【図面の簡単な説明】[Brief description of the drawings]

【図1】図1は、本発明を実施する装置の構造概略図で
ある。
FIG. 1 is a structural schematic diagram of an apparatus for practicing the present invention.

【図2】図2は、帯状熱風吹き出し装置部分の構造断面
図である。
FIG. 2 is a structural cross-sectional view of a strip-shaped hot air blowing device portion.

【図3】図3は、帯状熱風吹き出し装置部分とネットコ
ンベアとの関連構成を示す外観図である。
FIG. 3 is an external view showing a configuration related to a band-shaped hot air blowing device portion and a net conveyor.

【符号の説明】[Explanation of symbols]

1 オーブン 2 ネットコンベア 3 上室 4 下室 5 熱発生供給源 6 送風源 7 熱風供給ダクト 8 熱風循環通路 9 帯状熱風吹き出し装置 10 内側断面山形壁 11 外側断面山形壁 12 流通口 13 スチーム発生装置 14 内側断面山形壁の両斜面 15 油ダレ防止用カバー F 被調理食品 1 Oven 2 Net Conveyor 3 Upper Chamber 4 Lower Chamber 5 Heat Generation Supply Source 6 Air Source 7 Hot Air Supply Duct 8 Hot Air Circulation Passage 9 Band-shaped Hot Air Blow-off Device 10 Inner Cross Section Mountain Wall 11 Outer Cross Section Mountain Wall 12 Distribution Port 13 Steam Generation Device 14 Inner cross-section angled wall slopes 15 Oil dripping prevention cover F Food to be cooked

Claims (1)

(57)【特許請求の範囲】(57) [Claims] 【請求項1】オーブン内を通過するネットコンベア上の
被調理食品を上下方向からの熱風により焼き上げるため
のオーブン内における熱風形成、供給方法であって、温
度制御された熱発生供給源の加熱空気をオーブンの上下
室に供給する段階と、前記オーブンの上下室に供給され
る熱発生供給源の加熱空気を、オーブンの上下室に装置
する送風手段によりオーブンの上下室で帯状の熱風に転
換させる段階と、前記帯状の熱風を、オーブンの上下室
に設ける熱風供給ダクトおよび熱風循環通路によりオー
ブンの上下室で環流させる段階と、前記オーブンの上下
室に環流する帯状の熱風の流れを、オーブンの上下室に
設ける帯状熱風吹き出し装置を経由して、ネットコンベ
アの上面および/または下面に向けて供給させる段階と
を含むオーブン内における熱風形成、供給方法。
1. A method for forming and supplying hot air in an oven for baking food to be cooked on a net conveyor passing through the oven by hot air from above and below, the heating air being a temperature-controlled heat generation supply source. Is supplied to the upper and lower chambers of the oven, and the heating air of the heat generation supply source supplied to the upper and lower chambers of the oven is converted into strip-shaped hot air in the upper and lower chambers of the oven by the blowing means installed in the upper and lower chambers of the oven. Step, the strip-shaped hot air, the step of circulating the hot air supply duct and hot air circulation passage provided in the upper and lower chambers of the oven in the upper and lower chambers of the oven, and the flow of the strip-shaped hot air circulating in the upper and lower chambers of the oven, In the oven, including a step of supplying the hot air toward the upper surface and / or the lower surface of the net conveyor via a strip-shaped hot air blowing device provided in the upper and lower chambers Hot-air formation, the method of supplying definitive.
JP34103094A 1994-12-29 1994-12-29 Hot air formation and supply method in oven Expired - Lifetime JP2676190B2 (en)

Priority Applications (2)

Application Number Priority Date Filing Date Title
JP34103094A JP2676190B2 (en) 1994-12-29 1994-12-29 Hot air formation and supply method in oven
TW085200202U TW310530U (en) 1994-12-29 1995-02-23 Hot air formation and supply method in microwave oven

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP34103094A JP2676190B2 (en) 1994-12-29 1994-12-29 Hot air formation and supply method in oven

Publications (2)

Publication Number Publication Date
JPH08182618A JPH08182618A (en) 1996-07-16
JP2676190B2 true JP2676190B2 (en) 1997-11-12

Family

ID=18342581

Family Applications (1)

Application Number Title Priority Date Filing Date
JP34103094A Expired - Lifetime JP2676190B2 (en) 1994-12-29 1994-12-29 Hot air formation and supply method in oven

Country Status (2)

Country Link
JP (1) JP2676190B2 (en)
TW (1) TW310530U (en)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ITMO20040114A1 (en) * 2004-05-14 2004-08-14 Gilberto Cattaneo APPLICATION WITHIN STATIC OVENS OR WITH CONVENTION OF AN AIR CONVEYING SYSTEM VIA E-OR CYLINDER CYLINDERS AND VERTICAL VENTILATION SYSTEM AS OPPOSED.
CN107334386A (en) * 2017-03-29 2017-11-10 宁波方太厨具有限公司 A kind of baking box

Also Published As

Publication number Publication date
JPH08182618A (en) 1996-07-16
TW310530U (en) 1997-07-11

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