JP2676192B2 - Food heating method - 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 method capable of quickly and uniformly baking the entire surface of food to be cooked.

[Prior Art] As one known example provided for the above purpose of use, there is a food heating method and apparatus disclosed in Japanese Patent No. 1193886.

[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, hot air is blown out from a large number of injection pipe holes, so that 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]
The above conventional food heating method, which provides a food heating method capable of solving various problems of the apparatus, in detail, the present invention,
In a food heating method of baking moving food on a net conveyor by hot air from the up and down direction, heating air of a heat generation supply source that is supplied into the oven chamber is generated in a band-shaped hot air flow by an air blowing unit that is installed in the oven chamber. , The band-shaped hot air flow along the hot-air supply duct in the oven chamber is circulated in the direction of the hot-air circulation channel in the oven chamber, and the band-shaped hot air flow passing through the hot-air circulation channel blows out the band-shaped hot air stream in the oven chamber. It is made to flow out along both inner hypotenuses that are inclined inside the equipment, and the bidirectional flow of zonal hot air flowing along these both hypotenuses is blown out over the entire surface of the food to be cooked that sequentially moves on the net conveyor. The food to be cooked on the net conveyor is baked.

[Operation] The present invention is directed to a blowing means (for example, a cross-row fan as shown in FIGS. 1 and 3) for supplying the heated air from the heat generation supply source to the inside of the oven chamber to the inside of the oven chamber. Etc.) to generate in the band-shaped hot air flow,
The band-shaped hot air flow along the hot air supply duct provided in the oven chamber is circulated in the hot air circulation passage direction in the oven chamber, and the band-shaped hot air flow passing through the hot air circulation channel passes through the oven chamber. Through the strip-shaped hot air blowing device, which is relatively opposed to the inside of the oven at the boundary of the net conveyor, the food to be cooked is sequentially blown out evenly on the food to be cooked, and the heat is transferred to the food on the net conveyor. Try to bake with.

That is, the flow of the band-shaped hot air that circulates in the direction shown by the solid line arrow in FIG. 1 flows through the openings of the band-shaped hot air blowing device along both inner hypotenuses in the band-shaped hot air blowing device (the direction of arrow B in FIG. 2). It is possible to bake the food to be cooked on the net conveyor by directing the inclined flow of the band-shaped hot air flowing in these two directions to the entire surface of the food to be cooked which sequentially moves on the net conveyor and blowing it out.

[Embodiment] A schematic structure of a heating apparatus for carrying out the present invention will be described with reference to FIGS. 1 to 4. 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.

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 strip-shaped hot-air blowing device 10 has a double structure of both outer slant sides 11 and both inner slant sides 12, and a strip-shaped hot air passage opening 13 is formed in both outer slant sides 11.

A net conveyor or the like is used as the conveyor 2. In the figure, 14 indicates a conveyor opening, and 15 indicates an exhaust stack. The apparatus for carrying out the food heating method of the present invention may be provided with a humidifying means such as the steam generator 16. Reference numeral 17 in the drawing denotes an oil sag prevention cover provided on the upper part of the strip-shaped hot air blowing device 10 arranged in the lower chamber 5 of the inside 3.

In the above embodiment, the food heating device having the upper and lower chambers was tried to be explained. However, the device for carrying out the method of the present invention is such that the hot air is supplied to the upper chamber 4 in the oven chamber 3
Or it is possible to circulate independently from the lower chamber 5,
This allows the cooking of any pottery. For example, only the upper surface of the food to be cooked can be colored in brown.

The above heat generation source means a gas burner or an electric heat source.

[Effects of the Invention] As described above, the present invention is
In the oven chamber, (1) a step of forming a flow of band-shaped hot air, (2) a step of circulating the flow of band-shaped hot air,
(3) a step of forming the strip-shaped hot air in a two-direction inclined flow of the strip-shaped hot air, (4) directing the two-direction strip-shaped hot air inclined flow to the food to be cooked which sequentially moves on the net conveyor,
And a step of uniformly blowing out the food.
Therefore, according to the present invention, as in the conventional example, the hot air blown vertically from a large number of injection pipe holes hits the food to be cooked at pinpoints to cause localized baking unevenness in the food to be cooked or the lateral direction. There is no room for adverse effects such as blind spots and uneven baking. Further, in the case of the present invention, the strip-shaped hot air generated from the blowing means in the storage smoothly circulates in the storage, and the flow of the strip-shaped hot air becomes an inclined flow through the strip-shaped hot-air blowing device and is constant on the conveyor. Since it flows in the direction of, the food to be cooked moving on the conveyor is uniformly baked to eliminate uneven baking.

Further, conventionally, as described above, the means for flowing hot air by the rotation of the propeller fan is provided. However, by adopting this means, hot air flows that are directed in multiple directions in the oven chamber and the hot air interfere with each other, so that the food to be cooked moving on the conveyor is unevenly baked. In the case of the present invention, as described above, the band-shaped hot air obtained by the air blowing means in the oven smoothly circulates in the oven oven, so that there is no mutual interference between the hot air and the baking unevenness of the food to be cooked is reduced.

Further, the conventional oven of this type has a structure in which hot air is applied to the entire inside of the refrigerator. for that reason,
The effective volume in the refrigerator increases and the heating loss also increases. On the other hand, in the case of the present invention, since the band-shaped hot air passes through the loop-shaped hot air circulation passage provided in the oven chamber, the heated portion in the chamber is limited, and as a result,
The heating loss can be reduced.

In addition, in the above-mentioned conventional oven, the propeller fan allows the spiral hot air to flow in multiple directions, and the flow direction and strength of the hot air are not constant. Therefore, there is a strong tendency for hot air to blow out of the oven from the conveyor opening of the oven, and this risk of hot air leakage may cause burns, etc.
This will cause adverse effects such as a decrease in heat efficiency and deterioration of the kitchen environment. However, in the case of the present invention, since the loop-shaped hot air circulation passage for circulating the strip-shaped hot air generated by the blowing means installed in the oven is arranged, it is possible to balance the supply and exhaust of the air from the opening of the conveyor. There is an advantage of avoiding fear of being burnt out by blowing out of the oven or leaking hot air, lowering of thermal efficiency, and deterioration of environment around the kitchen.

Further, in the conventional example, as described above, the holes of a large number of parallel hot-air jet pipes constitute the lower air outlet of the hot air, and the hot-air jet pipes are present in the direction perpendicular to the conveyor. Therefore, there is a fear that the hole portion (nozzle) of the hot air jet pipe is clogged due to the oil dripping of the food to be cooked and the performance is deteriorated. On the other hand, in the case of the present invention, the target portion to be the hot air blowing port is a band-shaped hot air blowing device having an inner hypotenuse part that enables the bi-directional blowing of the band-shaped hot air. It is said to be Fukiyama. Therefore, there is an angle in the direction in which the strip-shaped hot air is blown out, and because an oil dripping prevention cover is provided above the strip-shaped hot air blowing device that is arranged in the lower chamber of the oven chamber, hot air is blown out by the oil dripping of the food to be cooked. There is no concern that the mouth will be clogged or the performance of the entire device will be degraded.

[0021]

[Brief description of the drawings]

FIG. 1 is a structural schematic diagram of an apparatus for carrying out the method of the present invention.

FIG. 2 is a schematic configuration diagram of a band-like hot air intake device portion provided in an apparatus for carrying out the method of the present invention.

FIG. 3 is an explanatory view showing a blowing state of hot air in the heating method of the present invention.

[Explanation of symbols]

 1 Oven House 2 Conveyor (Net Conveyor) 3 Inside 4 Upper Room 5 Lower Room 6 Heat Generation Supply Source 7 Blower Means 8 Hot Air Supply Duct 9 Hot Air Circulation Passage 10 Strip Hot Air Blow-out Device 11 Outside Both Sides 12 Inside Both Sides 13 Band-shaped hot air passage opening 14 Conveyor opening 15 Exhaust tube 16 Steam generator 17 Oil drip prevention cover

Claims (1)

(57) [Claims] 1. In a food heating method for baking moving food on a net conveyor by hot air from above and below, strip-shaped hot air is blown by a blowing means for supplying heated air from a heat generating supply source to the oven. Flow along the hot air supply duct in the oven chamber and circulate in the direction of the hot air circulation passage in the oven chamber, and the band-shaped hot air flow passing through this hot air circulation channel is generated in the oven chamber. Of the food to be cooked, which is made to flow out along both inner hypotenuses inclined inside the strip-shaped hot-air blowing device, and the two-direction flow of the hot-air strips flowing along these both hypotenuses sequentially moves on the net conveyor. A food heating method characterized in that the food to be cooked on the net conveyor is baked so that it blows out over the entire surface.