JP5140743B2 - Electromagnetic induction heating type food baking machine - Google Patents

Description

  The present invention relates to an electromagnetic induction heating type food baking machine useful for mass-producing rice crackers, cookies and the like in a factory, or instantly baking hamburgers, steaks and the like in restaurants.

  Tunnel ovens that heat and bake foods such as confectionery and bread from the top and bottom in the process of moving on a conveyor are conventionally known as described in Patent Documents 1 and 2.

  On the other hand, Patent Document 3 discloses a conveyor oven / toaster for instantly quickly cooking various foods such as hamburgers, steaks, gratins, and shumai at family restaurants, convenience stores, and other restaurants.

  Further, in addition to the usual oven function (celestial baking, charring), a steam convection oven that bakes or steams food with steam has been conventionally known as described in Patent Document 4, for example.

Japanese Patent Laid-Open No. 2002-166 JP 2004-194564 A JP 11-264550 A JP 2000-104924 A

  However, in the tunnel oven described in Patent Document 1, a gas burner is employed as the upper heating device (31) of the object to be fired (1), so that the working environment is deteriorated and the thermal power is precisely adjusted. Besides, it is indispensable to work on ventilation equipment to process a large amount of hot exhaust gas.

  In addition, the lower heating device (30) of the object to be fired (1) includes a heating furnace (55) in which hot air is generated by an electric heater (51), a fan (36), a fan motor (37), and a supply duct (38). Since the exhaust duct (39), the heating duct (40), and the like are configured, complicated installation work for circulating the hot air is required. Moreover, due to the radiant heat of the heated heating duct (40) with the hot air, Since the object to be fired (1) is fired, there is a problem that the heating rate is slow and the heating temperature cannot be easily adjusted and controlled.

  Furthermore, in the tunnel oven described in Patent Document 2, the food dough on the baking plate (4) is heated by the upper heater (7) and the lower heater (8), and baked by the radiant heat of the electric heater. Therefore, not only the heating rate is slow, but also there is a problem that it is difficult to precisely adjust and control the heating temperature and the thermal efficiency is poor.

  On the other hand, the steam convection oven disclosed in Patent Document 4 is provided with a steam device (17) for generating steam and a forced air circulation fan (12) in the firing chamber (7). Although considered to be similar to the present invention, the steam device (17) includes a water supply inner pipe (40), an outer pipe (41) surrounding the inner pipe (40), and a plurality of intervening pipes. Since it is composed of a heat storage member (round steel) (44) and has a very complicated and special structure, the manufacturing cost becomes too expensive due to the amount of treatment for firing the object to be fired.

  Further, the heater (15) for heating the feed water of the inner pipe (40) is located at one corner position which is considerably separated from the steam device (17), and the heat of the heater (15) is even if the steam device (17) Heat is stored by the heat storage member (44), the water supply of the inner pipe (40) is heated by the heat storage, and from the discharge hole (43) of the outer pipe (41) as steam or hot water, the suction opening (10) and the hot air passage (11 As described in the paragraph [0041] of the publication, “water that has not become water vapor also has a temperature close to the boiling temperature” (see paragraph [0041] of the publication). It is impossible to produce superheated steam at 100 ° C. or higher.

  Further, the fired product can be fired by the hot air circulating in the firing chamber, and steam can be supplied into the firing chamber. In the case of food to be baked with a steak, gyoza, gratin, or other heated dish, and placed on the heated dish and served to the customer's table, this must be in contact with the heated dish. It cannot be quickly baked from the lower side (back side) to the entire uniform temperature from the upper side (front side), and is inferior in responsiveness and convenience for business use.

  In addition, it is impossible to obtain a baked state rich in a tight feeling and a juicy feeling in which steam is enclosed in the above-mentioned various objects to be fired. This is the conveyor disclosed in Patent Document 3 above. The same can be said for the oven / toaster.

  The present invention aims to fundamentally solve these problems, and in order to achieve the object, in claim 1, an electromagnetic induction heating coil is spirally wound around a firing chamber made of a magnetic metal. An oven,

  A to-be-baked object holder for holding a to-be-fired object such as food or its dough,

  A first temperature sensor that detects an atmospheric temperature in the firing chamber that is electromagnetically heated by the electromagnetic induction heating coil of the oven;

  A second temperature sensor for detecting a heating temperature of the object to be fired or the object to be fired;

  As a plurality aiming at the object to be fired or the object to be fired, a blower fan installed in the firing chamber of the oven,

  While maintaining the atmospheric temperature in the baking chamber always higher than the target baking temperature of the object to be fired,

  While the current heating temperature of the object to be fired or the object to be fired detected by the second temperature sensor is lower than the target firing temperature of the object to be fired, based on the output electrical signal of the second temperature sensor The rotational speed of the blower fan is adjusted to be high, and hot air is blown directly onto the object to be fired or the object to be fired by the blower fan.

  In claim 2, a water projection nozzle aiming at at least one of the blower fans is installed in the baking chamber of the oven,

  The water projected from the nozzle is diffused in the form of a mist by the rotation of the blower fan to generate superheated steam in the baking chamber of the oven.

  According to a third aspect of the present invention, an air guide plate for blowing the hot air of the blower fan to the object to be fired or the object to be fired is installed in the baking chamber of the oven.

  In claim 4, a plurality of ovens whose firing chambers are shaped in a tunnel shape are detachable with the intermediate duct having a necessary length capable of avoiding the influence of mutual induction by adjacent electromagnetic induction heating coils, and concentric. It is characterized by being connected in series with each other.

  According to a fifth aspect of the present invention, the oven firing chamber is a tunnel type, and the firing object receiver is an openable / closable mold for molding the firing object, and the mold is fixedly supported on the guide rail in the through state of the oven. Mounted in a movable engagement state,

  A non-contact second temperature sensor for detecting whether or not the heating temperature of the mold filled with the object to be fired on the inlet side of the oven has reached the target firing temperature of the object to be fired; It is characterized in that it is installed so as to aim at a mold that is still closed on the outlet side of the oven.

  According to a sixth aspect of the present invention, the baking chamber of the oven is a tunnel type, and the baking object receiver is an openable / closable mold for forming the baking object, and the mold is fixedly supported on the guide through the oven. Mounted in a movable engagement state,

  The mold that has not yet been filled with the object to be fired on the inlet side of the oven is preheated by an electromagnetic induction heating coil, and the preheat temperature of the mold is detected by a non-contact third temperature sensor. With

  The mold preheating temperature by the electromagnetic induction heating coil is feedback-controlled based on the mold heating temperature detected by the second temperature sensor.

  Furthermore, in claim 7, the baking chamber of the oven is shaped to have a substantially U-shaped cross section that can be opened and closed only on the front surface, and an electromagnetic induction heating coil is spirally wound around the periphery,

  Mount the object to be fired on a shelf with air permeability as a metal flat plate or dish, so that it can be inserted and removed from the front of the oven.

  A contact-type second temperature sensor for detecting whether or not the heating temperature of the flat plate or dish has reached the target baking temperature of the object to be fired is inserted and fixed in the baking chamber of the oven. .

  According to the said structure of Claim 1, the air (atmosphere) temperature in the baking chamber in oven is always maintained at the heating temperature higher than the target baking temperature of a to-be-baked object, and it heats the to-be-baked object on that. The temperature or the current heating temperature of the object receiver to be regarded as this is detected (measured) by the second temperature sensor, and the current heating temperature has not yet reached the target baking temperature of the object to be fired and is low. Based on the detection output signal of the second temperature sensor, the fan is adjusted to rotate the blower fan at high speed, and hot air is directly blown from the blower fan to the object to be fired or the object to be fired. Therefore, the hot air that intensively blows directly onto the object to be fired or its receiver, in which the internal temperature (atmosphere temperature) of the firing chamber is difficult to change (elevate temperature) easily in a short time. For heating in What can Nau complement, adjustment control of the heating temperature is easily and precision can be performed effectively.

  In addition, since an electromagnetic induction heating coil is spirally wound around a baking chamber made of a magnetic metal of the oven, the magnetic field lines of the coil penetrate the center line in the baking chamber, and the object to be fired or the material to be fired is fired. There is an effect that it is easy to heat the object receiver efficiently and uniformly.

  Furthermore, the electromagnetic induction heating coil is wound around the firing chamber that forms the oven (peripheral surface), so that electrical insulation and heat insulation for protecting the coil can be easily performed, and an electrical component is provided inside the firing chamber. Therefore, there is an effect that it is possible to install a water pipe or the like necessary for the internal cleaning work after the baking work or the regular internal cleaning work.

Compared to the tunnel oven that uses the conventional gas burner described at the beginning as a heating source, there is no exhaust heat / combustion exhaust (smoke soot, CO ₂ ), clean and cool work environment, and high heating rate (rapid heating) ), And the skill level of the food baking worker and high running costs are not required. On the other hand, compared to a tunnel oven that uses a sheathed heater or other electric heater as a heating source, the room air (atmosphere) is rapidly heated indirectly by electromagnetic induction heating of the firing chamber made of the magnetic metal. Therefore, it is easy to maintain and control the heating temperature.

  In particular, if the configuration of claim 2 is adopted, the water projected from the water projection nozzle installed in the baking chamber of the oven toward the blades of the blower fan is diffused in the form of a mist by the rotation of the blower fan. Since the superheated steam is generated in the firing chamber, the superheated steam has an effect that the fired product can be efficiently heated in a shorter time to the target firing temperature.

  If the structure of Claim 3 is employ | adopted, the hot air of a ventilation fan can be sprayed to a to-be-fired thing or a to-be-fired thing receiving body by the baffle plate without loss, and it is useful for the rapid heating, improvement of thermal efficiency, etc.

  If the structure of Claim 4 is employ | adopted, several ovens will be detachably added and connected through the intermediate duct used as a joint on the relationship with the processing time required in order to bake to-be-baked material. In addition, the adverse effect of mutual induction by the adjacent electromagnetic induction heating coils can be avoided by the interposition of the intermediate duct.

  If the structure of claim 5 is adopted, the object to be baked object moves as a mold for forming the object to be baked along a fixed guide rail that penetrates the tunnel type baking chamber of the oven. By heating the mold, the material to be fired is fired, so it is suitable for automatic production lines that use dough (materials) such as rice crackers, cookies, cakes, etc. It is remarkably effective for such a large amount of baking work.

  In that case, if the structure of Claim 6 is employ | adopted, the temperature fall of the metal mold | die by being filled with to-be-fired material will be effective effectively by the preheating of the metal mold | die in the expansion | deployment state before the filling. It is possible to prevent this, and there is an effect that it can be efficiently fired in an increasingly shorter time up to the firing temperature at which the object is fired.

  Furthermore, if the structure of Claim 7 is employ | adopted, a to-be-baked object receptacle will be made into a metal flat plate or a plate, and this will hold | maintain the single to-be-baked object in the naked state, and the to-be-covered object similarly covered with the canopy. Even baked products can be quickly and efficiently baked to the target baking temperature by the hot air of the blower fan in the baking chamber of the oven around which the electromagnetic induction heating coil is wound, and instant seats in restaurants such as family restaurants and convenience stores Excellent in properties.

1 is an overall schematic side view showing a first embodiment of an electromagnetic induction heating type food baking machine according to the present invention. It is an enlarged view which extracts and shows the oven of FIG. FIG. 3 is an enlarged sectional view taken along line 3-3 in FIG. 2. It is a top view which shows the expansion | deployment state of a metal mold | die. FIG. 5 is a side view of FIG. 4. FIG. 6 is a sectional view taken along line 6-6 of FIG. It is a top view corresponding to FIG. 4 which shows the closed state of a metal mold | die. FIG. 8 is a side view of FIG. 7. FIG. 8 is a front view of FIG. 7. FIG. 10 is a cross-sectional view taken along line 10-10 in FIG. FIG. 11 is a cross-sectional view taken along line 11-11 in FIG. 7. It is an enlarged side view which extracts and shows the X part of FIG. FIG. 13 is a plan view of FIG. 12. It is a front view of FIG. It is an enlarged side view which extracts and shows the Y part of FIG. FIG. 16 is a plan view of FIG. 15. FIG. 16 is a front view of FIG. 15. It is a sectional side view which shows 2nd Embodiment of the electromagnetic induction heating type food baking machine which concerns on this invention. FIG. 19 is a cross-sectional view taken along line 19-19 in FIG. 18.

  Hereinafter, the specific configuration of the present invention will be described in detail with reference to the drawings. FIG. 1 shows an electromagnetic induction heating type food baking suitable for an automatic production line for rice crackers, cookies, cakes, etc. in a factory as a first embodiment of the present invention. The outline of the whole machine is illustrated, and the dough (material) such as rice cracker or cookie is the object to be fired (1).

  And the said food baking machine bakes the metal mold | die (M) which can be opened and closed for shape | molding the to-be-fired thing (1), and the to-be-fired thing (1) inside a mold (M) and extension. Oven (T), a filling machine (2) that automatically fills the mold (M) in an unfolded state on the inlet side of the oven (T), and closing after the filling A fixed guide rail (3) that moves forward to move the mold (M) forward into the oven (T), and a developed state in which the object to be fired (1) is taken out on the outlet side of the oven (T) The rigid body frame (5) is equipped with an endless chain conveyor (4) and the like for reversing the mold (M) back to the position of the filling machine (2) as main components.

  First, the oven (T) has a firing chamber (6) formed in a tunnel shape from stainless steel (SUS430), iron, and other magnetic metals as shown in FIGS. One electromagnetic induction heating coil (8) is spirally wound around the periphery (up, down, left and right) via a heat insulating material (7) such as glass wool. Therefore, the coil magnetic field is generated in the moving direction of the mold (M), and there is an advantage that the heating temperature of the mold (M) (the firing temperature of the object to be fired) can be easily made uniform.

  In this case, the baking chamber (6) of the oven (T) shown in the figure has a square cross section (a rectangle whose horizontal side is larger than the vertical side), but other cross section (regular) polygons, circular cross sections, and semicircular cross sections. You may model it.

  In the illustrated embodiment, a pair of front and rear (two) ovens (T) are connected to the body frame (5) in relation to the time required for rapid firing in a short time up to the target firing temperature. Are fixed and fixed on a common top plate (9) at the center by a support stay, a screw fastener or the like. Moreover, the intermediate duct (10) having a required length (D) that can avoid the adverse effects of mutual induction caused by the adjacent electromagnetic induction heating coils (8) between the firing chambers (6) in the pair of front and rear ovens (T). Are connected in a detachable and concentric series connection.

  The separated both ends of each electromagnetic induction heating coil (8) are connected to the output terminal of the excitation high frequency power source (resonance type inverter) via a connection terminal (not shown). (8) The amount of heat generated in each heating coil (8) is made uniform by power control for each.

  The intermediate duct (10) is formed from the same kind of metal as the baking chamber (6) of the oven (T) and has a similar cross-sectional shape (rectangular in the example) having a smaller diameter than the baking chamber (6). A large-diameter end flange (11) of the intermediate duct (10) and an end flange (12) projecting correspondingly from the firing chamber (6) of the adjacent oven (T) have a plurality of screw fasteners ( 13) and the like are detachably fastened and integrated through the like.

  (14a) (14b) is a front and rear pair of an inlet duct and an outlet duct having substantially the same diameter and cross-sectional shape as the intermediate duct (10) and an end flange (15), and communicates in a concentric series state. At the inlet and outlet of the oven (T), the end flange (12) protruding from the firing chamber (6) of the oven (T) is fastened and integrated by a plurality of screw fasteners (16), respectively. Yes. (17) (18) is a heat insulating material such as glass wool that is integrally attached to the outer peripheral surface of the intermediate duct (10), the inlet duct (14a), and the outer peripheral surface of the outlet duct (14b) in an enclosed state. .

  In addition, since the front and rear pair (two pieces) of the oven (T) have the same configuration, only one of them will be described, and the same reference numeral is shown for the remaining one. However, the number of ovens (T) installed is not limited to a pair of front and rear (two) as shown, but can be increased or decreased to one or three or more relatively long.

  The air temperature (atmosphere temperature) in the baking chamber (6) that is electromagnetically heated by the electromagnetic induction heating coil (8) of the oven (T) is the target of the baking object (for example, cookie dough) (1). The temperature is always set higher (for example, about 300 ° C.) than the firing temperature (for example, about 175 ° C.).

  (19) is a first temperature sensor for detecting the ambient temperature in the baking chamber (6), which comprises a thermistor, a radiation thermometer, etc., and is inserted into the baking chamber (6) of the oven (T) from above. It is fixed. Based on the detection output signal of the first temperature sensor (19), by controlling the temperature of the electromagnetic induction heating, a high set temperature in the baking chamber (6) can be maintained.

(20) is a pair of upper and lower (two) blower fans installed in the center of the firing chamber (6) of the oven (T), and a fan motor (21) from the outside of the oven (T). Are each driven to rotate. In addition, the blower fan (20) is not limited to causing convection in the firing chamber (6), but a mold (M) as a workpiece receiver that moves along the guide rail (3). Aiming at this, the hot air is positively blown directly from above and below (front and back direction) to promote the heating (temperature rise ) of the mold (M ) and thus the firing of the object to be fired (1). is there.

  Therefore, in that case, a pair of upper and lower (two) air guide plates (22) are also installed in the baking chamber (6) of the oven (T), and the hot air from the blower fan (20) is supplied to the air guide plate (22). Thus, it is preferable to circulate and flow in the direction indicated by the arrow in FIG. 3 and repeatedly spray the mold (M) without loss. (23) is a pair of mounting bases in which the left and right side surfaces of the pair of upper and lower (two) air guide plates (22) are fixed together to the wall surface of the firing chamber (6).

  The blower fan (20) and its air guide plate (22) are not limited to a pair (upper and lower) (two pieces) as shown in the figure, but can be added to three or more of the overall radial symmetrical arrangement type. (M) may be determined so as to blow as much hot air as possible.

Further, (24) is a water projection nozzle that is inserted into the firing chamber (6) of the oven (T) in a fixed state from above, and (25) is a solenoid valve for opening and closing interposed on the water supply pipe. It is designed to open and close automatically. Water is sprayed from the water projection nozzle (24) toward the blades of the blower fan (20), and this is diffused in the form of mist by the rotation of the fan blades, and the superheated steam generated in the firing chamber (6) Compensating for the temperature drop of the mold (M) immediately after filling the object to be fired (1), heating ( heating) of the metal mold (M ) and, consequently, firing of the object to be fired (1) is increasingly shorter Can be completed efficiently in time.

  In that case, in the illustrated embodiment, one water projection nozzle (24) is used and water is sprayed toward the blades of the upper blower fan (20), but the lower blower fan (20) is also included. The number and arrangement of the water projection nozzles (24) according to the number and arrangement of the blower fans (20) may be increased.

  Next, the mold (M) can be freely opened and closed via a horizontal hinge (26) as shown in FIGS. The object to be fired (1) (the cookie described above), which is composed of a mold body (27) and a lid body (28) which are pivotally connected, and is filled in the molding groove (29) of the mold body (27). Or the like) is covered with the lid (28) from above.

  Also, a guide rail (3) in which a pair of front and rear rolling rollers (30) pivotally supported on the left and right side surfaces of the mold body (27) is a forward path to the oven (T). 1, 12 and 13 along the guide rail (3), and can be moved forward in the direction of arrow (F).

  On the other hand, a pair of left and right lock fittings (31) that keep the mold (M) in a closed state by engaging with the tip of the mold body (27) at the tip of the lid (28) A pair of (2) rolling rollers that engage with the guide rail (3) on the left and right side surfaces of the lid (28). (33) is also pivotally supported.

  In that case, the rolling roller (33) on the lid (28) side is in an installation state that protrudes laterally outwardly more than the rolling roller (30) on the mold body (27) side, and the mold (M ) Are closed as shown in FIGS. 7 to 11, the rolling rollers (30) and (33) do not interfere with each other.

  Moreover, the mold (M) is closed in the mold closing part (A) of FIG. 1 from the developed state filled with the object to be fired (1), or further in the mold developing part (B) of FIG. In order to take out the fired article (1) after firing, when the mold is closed from the closed state, an air cylinder (not shown) of the mold closing mechanism is attached to the rolling roller on the lid (28) side (not shown). 33), the lid (28) is pressed from behind while being locked only, and the mold body (27) is covered and closed, or the air cylinder (not shown) of the mold unfolding mechanism is also closed. The lid (28) may be raised from the mold body (27) and deployed by pressing the lid (28) from below while being locked only to the rolling roller (33) on the lid (28) side. I am also able to do it.

  The guide rail (3) mentioned above is fixedly supported by the machine frame (5) as shown in FIG. 1 as a pair of left and right mounting the mold (M) as shown in FIG. (T) is in a horizontal state penetrating through the firing chamber (6), but one end portion (rear end portion) of the other end portion remains as a high die slide (34) to the guide rail (3) ( Each of the front ends is formed as a low mold slide (35) from the guide rail (3) so that the mold (M) can slide down on its own.

  And between the front and back of the inlet duct (14a) of the oven (T) and the die slide (34) having a high guide rail (3), the automatic filling machine (2) of the object to be fired (1) and its The mold closing part (A) by the mold closing mechanism immediately after filling is interposed. The mold (M) closed at the mold closing portion (A) is automatically moved on the guide rail (3) in the direction of arrow (F) in FIG. 1 by an air cylinder (not shown) of the mold pushing mechanism. It is moved forward intermittently and inserted into the oven (T). In other words, the molds (M) as the objects to be fired are in an independent state one by one, and are sequentially pushed into the oven (T) from behind.

  On the other hand, the mold unfolding part (B) by the mold unfolding mechanism is interposed between the mold slide base (35) having a low guide rail (3) and the outlet duct (14b) of the oven (T). Then, the fired article (1) after firing is taken out from the inside of the mold (M) developed here so as to fall by itself and is stored in a storage container (not shown). Needless to say, when the metal mold (M) is unfolded, the lock fitting (31) is rotated in a releasing direction.

  In that case, a second temperature sensor (36) such as a thermopile or a radiation thermometer is installed between the front and rear of the mold development part (B) and the outlet duct (14b) of the oven (T), Accordingly, the heating temperature of the mold (M) that is still in the closed state is detected as the firing temperature of the object to be fired (1). The target firing temperature of the object to be fired (1) is about 175 ° C. as exemplified above, and the setting is performed manually.

  Then, the current temperature of the mold (M) detected by the second temperature sensor (36) has not yet reached the target firing temperature of the object to be fired (1) and is lower than this. Based on the detection output signal of the temperature sensor (36), the drive motor (21) of the blower fan (20) is rotated at a high speed, and a large amount of hot air is blown from the blower fan (20) to the mold (M). That is, based on the detection output signal of the second temperature sensor (36), the rotational speed of the drive motor (21) is adjusted to correspond to the current temperature of the mold (M), and from the blower fan (20). The amount of heat per unit time sprayed directly onto the mold (M) is increased or decreased.

  Furthermore, an endless chain conveyor (4) for returning the mold (M) in the unfolded state from which the object to be fired (1) is taken out to a position where the object to be fired (1) can be filled again is shown in FIG. From the position where the die (M) that descends from the die slide (35) with a low guide rail (3) as in 1 can be captured, the die to the die slide (34) with a high guide rail (3). As a working length up to a position where the mold (M) can be pushed up, it is circulated in the direction of arrow (R) in the figure by a drive motor (37) built in the body frame (5). . (38) is a drive sprocket of the chain conveyor (4), (39) is a driven sprocket, and (40) is a plurality of small turning guide sprockets.

  Moreover, the chain conveyor (4) is provided with a number of drive hooks (41) distributed at regular intervals, as is apparent from the partially enlarged views of FIGS. As it is turned in the (R) direction, the drive hook (41) is pushed forward (R) while being locked to the lid (28) in the unfolded state of the mold (M). Can be done.

  Therefore, the mold (M) in the unfolded state can be pushed up and conveyed without difficulty to the mold slide (34) at one end (rear end) of the guide rail (3) without difficulty. The mold (M) in the state is slid down to the front (F) and filled with the object to be fired (1) again by the filling machine (2). Such a process cycle is repeated.

  In that case, the chain conveyor (4) is moved back and returned, and the mold push-up point in front (upstream side) of the filling machine (2) is connected to the chain conveyor (4) and the mold. A mold preheating part (C) comprising a spiral electromagnetic induction heating coil (42) surrounding the mold (M) and a duct (43) of a magnetic metal (for example, SUS430) wound around the mold (M) may be installed. preferable.

  Then, after taking out the object to be fired (1), it is possible to prevent the mold (M) returning in the unfolded state from being naturally cooled, and to be overcooled by filling the object to be fired (1) again. It is also possible to prevent. What is necessary is just to set the preheating temperature in the said mold preheating part (C) substantially equivalent to the target baking temperature (about 175 degreeC illustrated previously) of to-be-fired thing (1).

  (44) is a third temperature sensor for detecting the preheating temperature in the mold preheating part (C), which is also composed of a radiation thermometer and the like. The preheating temperature is determined by the second temperature sensor (36). It is desirable that feedback control is performed based on the detected heating temperature of the mold (M) to always correct the target firing temperature of the object to be fired (1). This is because firing of the object to be fired (1) can be obtained more efficiently in a shorter time.

  With the cookie dough (material) exemplified above as an object to be baked (1), the operation of the food baking machine will be described. To the mold (M) in the unfolded state on the inlet side of the oven (T), FIG. The material to be fired (1) is automatically filled by the filling machine (2). As soon as the filled mold (M) is closed as shown in FIGS. 7 to 11 in the mold closing section (A) immediately after that, the mold (M) is automatically and intermittently pushed toward the inside of the oven (T). Moved.

  In the oven (T), the air temperature (atmosphere temperature) is maintained at a temperature (for example, about 300 ° C.) that is much higher than the target firing temperature (for example, about 175 ° C.) of the object (1). As long as the heating temperature of the mold (M) is still lower than the target firing temperature of the object to be fired (1), air flow is generated based on the output signal of the second temperature sensor (36) that has detected this. When the fan (20) is rotated at a high speed, a large amount of hot air is blown from the vertical direction (front and back direction), so that the heating temperature of the mold (M) can be efficiently reduced in a short time. Reach the target firing temperature.

  In that case, not only the hot air of the blower fan (20) is blown directly onto the mold (M) but also the water projection nozzle (24) into the oven (T) maintained at the high atmospheric temperature (about 300 ° C.). If the superheated steam is also generated by the mist water diffused through the rotation of the blower fan (20), the above mold (M) is increased by the strong drying power and high condensation heat transfer of the superheated steam. It can be heated to a target firing temperature of the object to be fired (1) at high speed and efficiently.

  In any case, if the mold (M) remains in the closed state and passes to the outlet side of the oven (T), the mold (M) is moved in the mold development part (B) of FIG. 4 to 6, the object to be fired (1) is taken out from the mold (M). The empty mold (M) that has been emptied slides down the mold slide (35) with a low guide rail (3), and drives the chain conveyor (4) that circulates and circulates. It is captured by the hook (41), and is moved from the rear in the direction of the arrow (R) in FIG. 1 by the drive hook (41) of the chain conveyor (4).

  Then, while the mold (M) is being pushed up to the higher mold slide (34) of the guide rail (3), after being preheated by the mold preheating part (C), the higher mold slide down It slides down from the table (34) and returns to the position where the filling machine (2) exists, and the mold (M) is filled again with the object to be fired (7), and the same operation is repeated. Thus, a large amount of the object to be fired (1) can be fired.

  In short, the oven (T) constituting the food baking machine adjusts the air (atmosphere) temperature in the tunnel-type baking chamber (6) according to the target baking temperature of the object to be fired (1). It is not a method of directly firing the object to be fired (1) by controlling.

  The air (atmosphere) temperature in the firing chamber (6) is far higher than the target firing temperature of the object to be fired (1) using the electromagnetic induction heating coil (8) dedicated to such heating. The heating temperature of the mold (M) that is regarded as the firing temperature of the object to be fired (1) is detected in real time by the second temperature sensor (36), and the heating temperature is still As long as the target firing temperature is not reached, hot air is blown directly onto the mold (M) from the blower fan (20) having a rotational speed corresponding to the current heating temperature, and the mold (M) is heated. (Temperature rise), and to-be-fired object (1) of the target calcination temperature is obtained.

  As a result, the heating temperature of the mold (M) that is the object to be fired and the target firing temperature of the object to be fired (1) can be adjusted and controlled easily with high accuracy. The atmospheric temperature in the baking chamber (6), the heating temperature of the mold (M), the target baking temperature of the object to be fired (1), and the preheating temperature of the mold (M) are all fired. Since it can be set optimally according to the type and filling amount (size) of the food or food dough to be the product (1), it can be widely applied to baking operations for various foods and doughs (materials). is there.

  More specifically, a firing chamber (6) around which an electromagnetic induction heating coil (8) of an oven (T) is wound, and a mold that is moved forward along a fixed guide rail (3) that penetrates the firing chamber (6). Since it is possible to secure a wide gap with (M) without any restrictions, there is an advantage that mass production effect as a food baking machine can be maximized without requiring advanced technology and processing in machine manufacture. is there.

  18 and 19 show a second embodiment of the present invention as an electromagnetic induction heating type food baking machine suitable for instant cooking such as hamburger, steak, pizza, gratin, stew, gyoza in restaurants such as family restaurants and convenience stores. The food such as hamburger or steak is the object to be fired (1).

  The oven (T) of such a food baking machine has a baking chamber (6) made of a magnetic metal such as stainless steel (SUS430) or iron, similar to that of the first embodiment, but the baking chamber (6). Is formed in a substantially U-shaped cross-section that can be opened and closed only on the front (front), and a single electromagnetic induction heating coil (8) is formed around it (up, down, left and right) via a heat insulating material (7) such as glass wool. It is wound in a spiral. (45) is a front (front) opening / closing door provided with a transparent window (46) in the baking chamber (6).

  The atmospheric temperature in the firing chamber (6) heated by electromagnetic induction by the electromagnetic induction heating coil (8) of the oven (T) is also the target firing temperature (for example, hamburger) (1) (for example, The temperature is always set higher than about 230 ° C. (for example, about 350 ° C.), and the non-contact type first temperature sensor (19) for detecting this is baked in the oven (T) as shown in FIG. It is inserted and fixed to the chamber (6) from above.

  Further, (47) is a horizontal shelf installed at a mid-high position in the firing chamber (6) in the oven (T), and has a mesh and other air permeability. A metal dish (M) that carries the object (1) in a bare state is mounted. The dish (M) corresponds to the mold (M) of the first embodiment as the object to be fired.

  However, instead of the plate (M) having a metal concave curved surface, a metal flat plate (hot plate), a wire mesh, or the like may be adopted, and the canopy (48) detachably attached to the plate (M). ) May be covered. In any case, such a dish (M) or flat plate as the object to be fired is manually transferred from the front (front) of the oven (T) onto the shelf (47) in the firing chamber (6). You can freely put in and out.

  In the food baking machine of the second embodiment, a pair of upper and lower (two) blower fans (20) aim at the dish (M) on the shelf (47) or the naked baking object (1). Hot air is positively blown from the vertical direction (front and back direction) to promote the heating of the dish (M) and the baking of the object to be fired (1). The fan motor (21) that rotationally drives the blower fan (20) is also installed outside the oven (T).

  Furthermore, in the case of the second embodiment, the second temperature sensor (36) that detects the heating temperature of the dish (M) as the firing temperature of the object to be fired (1) held by the dish (M) is detected. As a contact type temperature sensor such as a thermocouple or a resistance temperature detector, it is inserted and fixed from the outside (preferably the back) of the oven (T) to the firing chamber (6). Based on the output signal that the second temperature sensor (36) has detected the current temperature, the rotational speed of the blower fan (20) is increased, and the per unit time of directly spraying on the dish (M) or the object to be fired (1). Increasing the amount of hot air is the same as in the first embodiment.

  In the case of the second embodiment, the water projection nozzle (24) is inserted into the firing chamber (6) of the oven (T) in a fixed state from behind to aim at the blades of the upper blower fan (20). The water thrown from now on is also diffused in the form of a mist by the rotating blades so that superheated steam can be generated in the firing chamber (6).

  When the to-be-baked thing (1) of the said 2nd Embodiment is foodstuffs, such as a hamburger and steak which were illustrated previously, the surface dries with the strong drying power of the superheated steam, and the condensed water at the time of condensation heat transfer. A fired state in which the core is juicy can be obtained.

  In addition, in the food baking machine of 2nd Embodiment, the wind guide plate (22) of the said 1st Embodiment, a metal mold | die preheating part (C), etc. are not installed. Other configurations mainly related to the oven (T) are substantially the same as those in the first embodiment, so that only the corresponding reference numerals to those in FIGS. Is omitted.

(1) ・ Substrate (2) ・ Filling machine (3) ・ Guide rail (4) ・ Chain conveyor (5) ・ Airframe frame (6) ・ Baking chamber (7) (17) (18) ・ Heat insulation ( 8) Electromagnetic induction heating coil (9) Top plate (10) Intermediate duct (11) (12) (15) End flange (13) (16) Screw fastener (14a) Inlet duct (14b ), Outlet duct (19), first temperature sensor (20), blower fan (21), fan motor (22), air guide plate (23), mounting base (24), water projection nozzle (25), solenoid valve (26) · Hinge (27) · Mold body (28) · Lid (29) · Molded groove (30) (33) · Rolling roller (31) · Lock fitting (32) · Support pin (34) (35) ・ Mold slide (36) ・ Second temperature sensor (37) ・Dynamic motor (38), Drive sprocket (39), Driven sprocket (40), Turning guide sprocket (41), Drive hook (42), Electromagnetic induction heating coil (43), Duct (44), Third temperature sensor ( 45) Open / close door (46) Transparent window (47) Shelf (48) Canopy (A) Mold closing part (B) Mold opening part (C) Mold preheating part (M) Mold (dish) (Substance to be baked)
(T), oven (F), forward direction (R), reverse direction (D), length of intermediate duct (L), length of guide rail

Claims (7)

An oven in which an electromagnetic induction heating coil is spirally wound around a firing chamber made of a magnetic metal;
A to-be-baked object holder for holding a to-be-fired object such as food or its dough
A first temperature sensor that detects an atmospheric temperature in the firing chamber that is electromagnetically heated by the electromagnetic induction heating coil of the oven;
A second temperature sensor for detecting a heating temperature of the object to be fired or the object to be fired;
As a plurality aiming at the object to be fired or the object to be fired, a blower fan installed in the firing chamber of the oven,
While maintaining the atmospheric temperature in the baking chamber always higher than the target baking temperature of the object to be fired,
While the current heating temperature of the object to be fired or the object to be fired detected by the second temperature sensor is lower than the target firing temperature of the object to be fired, based on the output electrical signal of the second temperature sensor An electromagnetic induction heating type food baking machine characterized in that the rotational speed of a blower fan is adjusted to be high, and hot air is blown directly onto the object to be fired or the object to be fired by the blower fan. A water projection nozzle aiming at at least one of the blower fans is installed in the baking chamber of the oven,
2. The electromagnetic induction heating type food baking machine according to claim 1, wherein water projected from the nozzle is diffused in a mist form by rotation of the blower fan to generate superheated steam in the baking chamber of the oven.   The electromagnetic induction heating type food baking machine according to claim 1 or 2, wherein an air guide plate for blowing hot air of a blower fan to a baking object or a baking material receiver is installed in a baking chamber of an oven. .   A plurality of ovens whose firing chambers are shaped in a tunnel shape can be detachably attached to an intermediate duct of the required length that can avoid the influence of mutual induction by adjacent electromagnetic induction heating coils, and in a concentric series state The electromagnetic induction heating type food baking machine according to claim 1 or 2, wherein the food baking machine is connected in communication. The oven firing chamber is a tunnel type, and the firing object receiver is an openable / closable mold for molding the firing object, and the mold can be moved onto a guide rail fixedly supported in the through state of the oven. While mounted in a combined state,
A non-contact second temperature sensor for detecting whether or not the heating temperature of the mold filled with the object to be fired on the inlet side of the oven has reached the target firing temperature of the object to be fired; 3. The electromagnetic induction heating type food baking machine according to claim 1, wherein the food baking machine is installed so as to aim at a mold still in a closed state on the outlet side of the oven. The oven firing chamber is a tunnel type, and the firing object receiver is an openable / closable mold for molding the firing object, and the mold can be moved onto a guide rail fixedly supported in the through state of the oven. Mounted in a joint state,
The mold that has not yet been filled with the object to be fired on the inlet side of the oven is preheated by an electromagnetic induction heating coil, and the preheat temperature of the mold is detected by a non-contact third temperature sensor. With
6. The electromagnetic induction heating type food baking machine according to claim 5, wherein the preheating temperature of the mold by the electromagnetic induction heating coil is feedback controlled based on the heating temperature of the mold detected by the second temperature sensor. . The oven firing chamber is shaped to have an approximately U-shaped cross-section that can be opened and closed only on the front, and an electromagnetic induction heating coil is wound around it in a spiral shape.
Mount the object to be fired on a shelf with air permeability as a metal flat plate or dish, so that it can be inserted and removed from the front of the oven.
A contact-type second temperature sensor for detecting whether or not the heating temperature of the flat plate or dish has reached the target baking temperature of the object to be fired is inserted and fixed in the baking chamber of the oven. The electromagnetic induction heating type food baking machine according to claim 1 or 2.

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