JP2676191B2 - Food heating equipment - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a food heating device capable of uniformly baking the entire food to be cooked placed on a net conveyor in an oven.

[Prior Art] Conventionally, this type of food heating device is configured to heat and cook the entire food on the net conveyor by causing relative motion between the food to be heated and the hot air jet. Characterize.

[Problems to be Solved by the Invention]
This food heating method and apparatus is characterized by heating the whole food on the conveyor by causing relative motion between the food to be heated and hot air jetting. According to this, since hot air is blown out from a large number of injection pipe holes, the food conveyed by the conveyor hits the pinpoint. Therefore, the food to be cooked has local uneven baking. Moreover, since the pitch of the well-known injection pipe holes is 40 mm to 50 mm, there is a problem that uneven baking occurs depending on the size and shape of the food to be cooked.

Further, since the hot air hits the food to be cooked on the conveyor held horizontally in the vertical direction, a blind spot is formed in the lateral direction of the food to be cooked, and the entire surface of the food cannot be completely baked by any means. Uneven burning is possible. Further, the hot air blowing means includes a variable speed motor having an output shaft,
Since hot air is blown into the oven via the propeller fan fixed to the output shaft, a swirling flow of hot air can be generated in the oven and the swirling hot air flows in the oven to each other. They will interfere with each other. For this reason,
The hot air is concentrated in only one direction of the food to be cooked conveyed by the conveyor, which causes uneven baking of the food to be cooked.

Moreover, the vortex-shaped hot air generated in the oven chamber is blown out of the oven chamber through the opening of the conveyor, so that the hot air is blown to the cooking worker and the cooking worker is exposed to the risk of being burned. There is concern about the deterioration of the environment. In addition, the external blowing of hot air introduces heat loss and decrease in heat efficiency, and since the hot air hits the entire inside of the oven chamber, the internal effective volume of the oven increases and the heating loss increases accordingly. .

Further, in this type of food heating apparatus, a conveyor is arranged at a lower position in an oven, and a plurality of hot air blowing pipes are arranged at an upper position of this conveyor. Since it is configured to be oriented vertically, oil droplets of cooked food etc. will naturally accumulate in the nozzle holes of the hot air injection pipes, causing clogging in the nozzle holes. The clogging phenomenon also causes deterioration of the performance of the food heating device.

[Means for Solving the Problems]
Provided is a food heating device which can solve the problems of the conventional food heating device. Specifically, the present invention is along a hot air supply duct provided in the upper and lower chambers of the oven body, and the flow of strip-shaped hot air circulating in the upper and lower chambers through the hot air circulation passages in the upper and lower chambers of the moving food on the net conveyor. In a food heating device that blows on all surfaces to bake, (a) an upper opening for taking in the flow of the band-shaped hot air; and (b) a band-shaped hot air passing through the upper opening in two directions. And a band-shaped hot air blowing device having a cross-section inner mountain wall that gives a necessary flow velocity to the band-shaped hot air; and a flow of the band-shaped hot air that flows in two directions through the hot-air blowing device. This hot strip of air is directed to the top and bottom surfaces and blows onto the entire surface of the food to be cooked, which moves sequentially on the net conveyor, to bake the entire surface of the moving food on the net conveyor. A food heating apparatus is characterized in that the gel so.

[Operation] The food heating device of the present invention is
Heated air from a heat-generating supply source provided in the lower part of the oven body is supplied to the upper and lower chambers of the oven body, and this heated air is supplied to the upper and lower chambers by a blower (a cross-low fan in the figure) to produce a strip of hot air Flow to the hot air circulation passage of the upper and lower chambers along the hot air supply duct of the upper and lower chambers, and the flow of the band-shaped hot air passing through the hot air circulation passage (direction of arrow in FIG. 1). (Refer to FIG. 2) through the upper opening provided in the strip-shaped hot air blowing device opposite to the net conveyor circulating in the oven chamber to a flow along the inner wall of the cross section (see the arrow B direction in FIG. 2). Then, the flow of the band-shaped hot air that is divided into two directions and is directed to the upper surface and the lower surface of the net conveyor through the band-shaped hot air blowing device, and the band-shaped hot air is directed to the entire food to be cooked that sequentially moves on the net conveyor. table Blowing in, so bake the entire surface of the moving food on the net con down Bear.

[Embodiment] A schematic structure of a heating apparatus for carrying out the present invention will be described with reference to FIGS. 1 to 3. Drawing code 1
Indicates an oven cabinet with a conveyor, and the cabinet 1 includes a conveyor 2 for achieving uniform cooking of the food F to be cooked,
The cooked food F is placed on the conveyor 2, the cooked food F is moved through the inside 3 of the refrigerator, and the cooked food can be discharged from the casing 1. As the conveyor 2, a net conveyor or the like is used.

The upper chamber 4 and the lower chamber 5 of the interior 3 communicate with the heat generation source 6, and the upper and lower chambers 4 and 5 relatively have a blower 7 (a cross-low fan in the case shown), Hot air supply duct 8, hot air circulation passage 9 and strip-shaped hot air blowing device 10
Equipment. The hot-air blowing device 10 has a double structure of an outer cross-section chevron-shaped wall 11 and an inner cross-section chevron-shaped wall 12 and forms an upper opening 13 through which the band-shaped hot air passes in the outer-cross-section chevron-shaped wall 11. The hot air blowing device 10 is arranged in the oven chamber 3 at right angles to the moving direction of the net conveyor 2. In the figure, 14 is a conveyor opening, 15 is an exhaust stack, and 16 is a steam generator. An oil dripping prevention cover 17 is provided above the strip-shaped hot air blowing device 10 in the lower chamber 5. Examples of the heat generation supply source 6 include a gas burner and an electric heat source.

[Effect] As described above, according to the present invention,
The band-shaped hot air flow generated by the air source in the oven is circulated in the oven chamber, and the band-shaped hot air blowing device forms a two-way inclined flow of the band-shaped hot air. Since the stream is configured to be sprayed onto the entire surface of the food to be cooked which sequentially moves on the net conveyor, there is an effect that the food to be cooked on the net conveyor can be baked uniformly. Further, there is an angle in the blowing direction of the band-shaped hot air, and since the oil dripping prevention cover is provided above the band-shaped hot air blowing device 10 in the lower chamber, there is no clogging due to oil dripping of the food to be cooked as in the conventional example,
It is possible to improve the performance of the entire device.

[0012]

[Brief description of the drawings]

FIG. 1 is an overall structural view of a device of the present invention.

FIG. 2 is a structural diagram of a band-shaped hot air blowing device that is a main part of the device of the present invention.

FIG. 3 is an external view of a strip-shaped hot air blowing device that is a main part of the device of the present invention.

[Explanation of symbols]

 1 Oven House 2 Conveyor (Net Conveyor) 3 Inside 4 Upper Chamber 5 Lower Chamber 6 Heat Generation Supply Source 7 Blower Means 8 Hot Air Supply Duct 9 Hot Air Circulation Passage 10 Strip Hot Air Blower 11 Cross Section Outer Mountain Wall 12 Cross Section Inner Mountain Wall 13 Upper opening 14 Conveyor opening 15 Exhaust tube 16 Steam generator 17 Oil drip prevention cover F Food to be cooked

Claims (1)

(57) [Claims] 1. The entire surface of a moving food product on a net conveyer along a hot air supply duct provided in the upper and lower chambers of an oven body, and a band-like hot air flow circulating in the upper and lower chambers through a hot air circulation passage in the upper and lower chambers. In the food heating device for blowing and baking to the above, the blowing means for the band-shaped hot air is divided into two directions: (a) an upper opening for taking in the flow of the band-shaped hot air; and (b) a band-shaped hot air passing through the upper opening. And a band-shaped hot air blowing device having a cross-section inner mountain wall for giving a required flow velocity to the band-shaped hot air; and a flow of the band-shaped hot air flowing in two directions through the hot-air blowing device.
Directed to the upper surface and the lower surface of the net conveyor, this band-shaped hot air is blown onto the entire surface of the food to be cooked, which sequentially moves on the net conveyor, so that the entire surface of the moving food on the net conveyor is baked. Food heating equipment.