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

Description

DETAILED DESCRIPTION OF THE INVENTION

[Field of Industrial Application] The present invention relates to a method for forming and supplying hot air in an oven.

[Prior Art] As a conventional invention of this type, there is a food heating method disclosed in Japanese Patent No. 1193886.

[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.

[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.

[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.

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.

[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.

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.

[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]

[Brief description of the drawings]

FIG. 1 is a structural schematic diagram of an apparatus for practicing the present invention.

FIG. 2 is a structural cross-sectional view of a strip-shaped hot air blowing device portion.

FIG. 3 is an external view showing a configuration related to a band-shaped hot air blowing device portion and a net conveyor.

[Explanation of symbols]

 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) [Claims] 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.