JP7341731B2 - Heating and baking device and heat treatment method using superheated steam - Google Patents

Description

The present invention relates to a heating and baking apparatus and a heat treatment method using superheated steam. In particular, the present invention relates to a heating and baking apparatus (for example, a superheated steam type food heating and baking apparatus) and a heat treatment method (for example, a food processing method) with excellent energy efficiency.

Superheated steam is steam heated to a temperature exceeding 100° C. at constant pressure. This superheated steam (or superheated steam), unlike water vapor or high-pressure high-temperature steam, is a thermally radioactive gas with far-infrared radiation suitable for heating food, and oxygen is blocked in the atmosphere to prevent oxidation. It has the advantage of being able to It is said that by using superheated steam, it is possible to grill meat, fish, etc. with good taste (see Patent Document 1, Patent Document 2, etc.).

As an apparatus for baking foods such as meat and fish using superheated steam, for example, Patent Document 2 (corresponding to FIG. 8 of Patent Document 1) is known. To explain the device described in Patent Document 2, this device includes a boiler (not shown), a superheated steam generator a having a discharge hole b connected to the boiler through a pipe d, and a food product placed and transferred. It consists of a conveyor c. In this device, steam is generated from a boiler, the steam is sent to a heating pipe a1 provided in a superheated steam generator a through a pipe d, and the steam passing through the heating pipe a1 is transferred to a superheated steam generator a. It is made into superheated steam by heating with a burner a2 installed in the. The superheated steam is discharged from the discharge hole b and sprayed onto the food placed on the conveyor c to bake the food.

Japanese Patent Application Publication No. 2001-190410 Japanese Patent Application Publication No. 3-83547 Patent No. 5189219 JP2015-84880A

As mentioned above, a common method for generating superheated steam is to combust steam with a burner using fuel such as gas or oil. However, in a system using such a burner, the equipment including the smoke exhaust equipment becomes very large-scale, and the equipment investment increases. In addition, additional equipment such as environmental pollution control measures will be required. Furthermore, this method is so common that it may not be noticeable, but the energy efficiency in generating superheated steam is not very good. There are also devices that use electromagnetic induction heating means, but these are not very energy efficient either.

While such conventional combustion-type food processing equipment using superheated steam is common, the inventor of the present application has independently developed a superheated steam device (continuous heat treatment device) (see Patent Document 3). ). Furthermore, we have independently developed a preheating device (heating device using steam) before introducing it into the superheated steam device (see Patent Document 4).

The superheated steam device (continuous heat treatment device) independently developed by the inventor of the present application has a capability that greatly exceeds that of conventional food heating devices that use superheated steam, and has excellent energy efficiency. However, the inventor of the present application further improved the independently developed superheated steam device and succeeded in developing a heating and baking device (superheated steam type (food) heating device) that is even more efficient and easy to use. This led to the present invention.

The present invention has been made in view of these points, and its main purpose is to provide a heating and baking device (superheated steam type heating device) that can reduce dirt during operation, is easy to clean and inspect, and is energy efficient. equipment).

The heating and baking device according to the present invention is a heating and baking device that heats an object using superheated steam, and includes a superheated steam generating device that generates superheated steam, and a baking chamber in which the object to be heated is baked by the superheated steam. It is equipped with A conveying device for moving the object to be heated is provided inside the firing chamber. An upper electric heater is provided above the conveyance device inside the firing chamber. The superheated steam generation device is arranged below the conveyance device. A drip receiver is arranged below the side portion of the conveyance device. At least a portion of the firing chamber has a structure that allows the interior of the firing chamber to be opened.

In a preferred embodiment, the superheated steam generation device includes an electric heater section that heats steam that is low-pressure steam, a steam supply pipe that introduces the steam to the electric heater section, and a pipe that houses the electric heater section. The device includes a first sleeve portion and a second sleeve portion that accommodates the first sleeve portion. A through hole is formed in the first sleeve part and the second sleeve part, through which superheated steam generated by being heated by the electric heater part passes.

In a preferred embodiment, the steam passing through the steam supply pipe is steam obtained by reducing the pressure of high-pressure steam. The absolute pressure of the steam is 0.13 MPaA or less. The first sleeve portion has a cylindrical shape. A plurality of the through holes are formed at the distal end of the first sleeve portion. The second sleeve portion has a cylindrical shape. A plurality of the through holes are formed in the cylindrical portion of the second sleeve portion.

In a preferred embodiment, the electric heater section is provided with fins. The electric heater section includes a heat generating section formed by bundling a plurality of heating wires. A cross section of the heat generating section has a circular shape. The fin is an annular member having an outer diameter larger than an outer diameter of the heat generating part and smaller than an inner diameter of the first sleeve part. A plurality of the fins are arranged at intervals along the longitudinal direction of the heat generating section. At least half of the heat generating section constituting the electric heater section is located within a heating container section surrounding a region including the second sleeve section. The heating container section and the firing chamber are configured to create a space surrounded by a heat insulating material.

In a preferred embodiment, a partition plate is formed between the firing chamber and the superheated steam generating device. A through hole is formed in the partition plate. A lower electric heater is arranged between the partition plate and the transport device.

In a preferred embodiment, a plurality of the upper electric heaters and the lower electric heaters are arranged along the traveling direction of the conveying device. The upper electric heater and the lower electric heater are arranged in positions that do not overlap each other when viewed from above.

In a preferred embodiment, the drip receiving portions are arranged on both sides of the conveying device in the traveling direction. The drip receiving portion is constituted by a U-shaped member with an open top. The configuration is such that liquid (for example, water) flows in the recessed portion of the U-shaped member.

In a preferred embodiment, a dish member on which the object to be heated is placed is arranged on the conveyance device. The central portion of the dish member is higher than the peripheral portion. A penetrating portion is formed in a portion of the peripheral edge. An uneven portion is formed on the main surface of the dish member.

In a preferred embodiment, the dish member is made of aluminum or an aluminum alloy. The uneven portion is at least one of a protrusion pattern and a groove pattern. The penetrating portion is provided corresponding to the drip receiving portion.

In a preferred embodiment, the upper electric heater is fixed by an electric heater support whose position can be changed in the height direction.

In a preferred embodiment, the heating and baking device includes a support body that supports the baking chamber. The baking chamber includes a hood member that covers the conveyance device, a hinge portion that rotatably connects the hood member to the support body, and an opening/closing handle that is connected to a part of the hood member. There is.

In a preferred embodiment, the upper electric heater is attached to the hood member.

In a preferred embodiment, at least one of the inlet portion for introducing the heated object and the outlet portion for ejecting the heated object in the heating and baking device has a flip-up type that can change the angle of the tip of the conveying device. An arm section is provided.

In a preferred embodiment, the heating and baking device further includes a heating device that preheats the object to be heated that is introduced into the heating and baking device.

In a preferred embodiment, the heating device is a steam heating device that heats the object using steam. The steam heating device includes a conveyance device that conveys the object to be heated, a dome portion that covers above the conveyance device, and a liquid that is located below the dome portion and is introduced into an area below the conveyance device. and a steam introduction pipe for introducing steam into a space surrounded by the dome portion and the liquid retention container. The heating device is configured so that the object to be heated is heated by the heat of the steam discharged from the steam introduction pipe and the heat of the liquid heated by the steam.

In a preferred embodiment, a portion of the steam introduction piping extends to a region of the liquid holding container into which the liquid is introduced. A portion of the steam introduction piping is configured such that the liquid is heated by the steam discharged from the portion.

In a preferred embodiment, at least a portion of the dome portion is configured to open the space.

In a preferred embodiment, the object to be heated is food. The conveying device is one selected from the group consisting of a net conveyor, a belt conveyor, a chain conveyor, and a roller conveyor.

The dish member according to the present invention is a dish member that is introduced into a heating and baking apparatus and on which an object to be heated is placed. The dish member includes a main surface and a peripheral edge portion located at the periphery of the main surface. The center portion of the main surface is configured to be higher than the peripheral portion. A penetrating portion is formed in a portion of the peripheral edge. An uneven portion is formed on the main surface of the dish member. The uneven portion is at least one of a protrusion pattern and a groove pattern.

A steam heating device according to the present invention is a steam heating device that heats an object using steam. The steam heating device includes a conveyance device that conveys the object to be heated, a dome portion that covers above the conveyance device, and a liquid that is located below the dome portion and is introduced into an area below the conveyance device. and a steam introduction pipe for introducing steam into a space surrounded by the dome portion and the liquid retention container. The steam heating device is configured so that the object to be heated is heated by the heat of steam discharged from the steam introduction pipe and the heat of the liquid heated by the steam.

In a preferred embodiment, the liquid is hot water. The object to be heated is heated by heat from the steam filling the space and heat from the hot water.

The heat treatment method according to the present invention is a heat treatment method using superheated steam, and includes a step of generating superheated steam by heating steam, a step of introducing the superheated steam into a firing chamber, and a step of introducing the superheated steam into the firing chamber. and heating the object to be heated. Inside the firing chamber, the object to be heated is moved by a conveying device. The moving object to be heated is fired together with the superheated steam by an electric heater. A drip receiver is arranged below the side portion of the conveyance device. Drip liquid generated from the object to be heated in the heating step is received by the drip receiver.

In a preferred embodiment, at least a portion of the firing chamber has a structure that allows the interior of the firing chamber to be opened. At least a portion of the firing chamber is opened to perform at least one of inspection and cleaning of the inside of the firing chamber.

In a preferred embodiment, the heating temperature in the firing chamber is 300°C or higher. The object to be heated in the baking chamber is food. The food is at least one selected from the group consisting of marine products, meat, vegetables, bread, rice, coffee beans, and tea.

In the heating and baking apparatus of the present invention, an upper electric heater is provided above the transfer device provided inside the baking chamber in which the object to be heated is baked with superheated steam, and a superheated steam generating device is provided below the transfer device. ing. A drip receiver is disposed below the side portion of the conveyance device, and at least a portion of the firing chamber has a structure that allows the interior of the firing chamber to be opened. Therefore, the object to be heated can be browned using the superheated steam generated by the superheated steam generating device and the heat from the upper electric heater, and the drip that is generated when the object to be heated can be caught by the drip receiving part. This has the advantage of reducing dirt in the firing chamber of the device. Furthermore, since at least a portion of the firing chamber can be opened, inspection and cleaning can be easily performed. In particular, when the superheated steam generator generates superheated steam by heating steam that is low pressure steam (for example, 0.13 MPaA or less), it is not high pressure steam, so a part of the firing chamber is opened during operation. It becomes possible to inspect.

1 is a perspective view showing the configuration of a heating and baking apparatus 100 according to an embodiment of the present invention. It is a perspective view showing a state where a part of baking chamber 20 is opened in composition of heating baking device 100 concerning an embodiment of the present invention. 1 is a side view showing the configuration of a heating and baking apparatus 100 according to an embodiment of the present invention. 1 is a cross-sectional view showing the configuration of a heating and baking apparatus 100 according to an embodiment of the present invention. FIG. 1 is a perspective view showing the configuration of a plate member (food heating plate) 110 according to an embodiment of the present invention. 7 is a diagram showing the configuration of a second sleeve portion 83 of the superheated steam generation device 80. FIG. 7 is a diagram showing the configuration of a first sleeve portion 82 of a superheated steam generation device 80. FIG. (a) to (c) are plan views showing the arrangement of the upper electric heater 23, the lower electric heater 24, and the electric heater section 81, respectively. FIG. 2 is a cross-sectional view showing a part of the firing chamber 20 in the configuration of the heating and firing apparatus 100 according to the embodiment of the present invention. FIG. 3 is a cross-sectional view showing a state in which the height position of an upper electric heater 23 is changed in the heating and baking apparatus 100. 1 is a side view showing the configuration of a heating and baking apparatus 100 according to an embodiment of the present invention. FIG. 1 is a top view showing the configuration of a heating and baking apparatus 100 according to an embodiment of the present invention. 1 is a perspective view showing the configuration of a steam heating device (preheating device) 200 according to an embodiment of the present invention. 1 is a side view showing the configuration of a steam heating device 200 according to an embodiment of the present invention. 1 is a top view showing the configuration of a steam heating device 200 according to an embodiment of the present invention. FIG. 2 is a cross-sectional view showing the configuration of a heating chamber (preheating space) 50 of the steam heating device 200. FIG. 1 is a perspective view showing a configuration (foodstuff processing system 300) in which a heating and baking device 100 and a steam heating device 200 are combined according to an embodiment of the present invention. FIG. 2 is a side view showing a configuration (foodstuff processing system 300) that combines a heating and baking device 100 and a steam heating device 200 according to an embodiment of the present invention. FIG. 2 is a top view showing a configuration (foodstuff processing system 300) that combines a heating and baking device 100 and a steam heating device 200 according to an embodiment of the present invention. 1 is a flowchart for explaining a food processing method according to an embodiment of the present invention. It is a photograph substituted for a drawing showing a heated fish placed on a plate member 110. It is a photograph substituted for a drawing showing the fish before heating placed on the dish member 110B. It is a photograph substituted for a drawing showing a heated fish placed on a plate member 110.

The heating process in food manufacturing is the most important point in creating delicious and high-quality products. Usually, heating with a burner, heating with hot water, and heating with oil are mainly used. Compared to these, steam heating has a smaller total amount of heat compared to heating with a burner or hot water, so it is not practical. Not used much. The inventors of the present application earnestly explored the possibility of steam heating instead of heating hot water, etc., and as a result, arrived at a heating method using superheated steam (superheated steam), and proceeded with its development.

The inventor of the present application has developed a method of heating low-pressure steam (steam) to produce superheated steam, and heating food by applying the superheated steam to food, and disclosed the method in the specification of Japanese Patent No. 4,620,732. Note that there is a technology disclosed in Japanese Patent Application Laid-Open No. 2004-236991 as a heating cooking device that uses superheated steam, but this technology does not operate at atmospheric pressure, but instead operates at a high pressure (5 .0 to 5.2 kgf/cm ² ), and the technical idea is fundamentally different from the technology disclosed in the specification of Japanese Patent No. 4,620,732 by the inventor of the present application. Furthermore, Japanese Patent Laid-Open No. 2003-325340 discloses a baking device using superheated steam at normal pressure. However, since this baking device uses a burner to generate superheated steam, as described in Patent Document 2 mentioned above, the equipment including the smoke exhaust equipment is very large-scale, and it also generates superheated steam. The energy efficiency on top is not that good.

Although the technology developed by the present inventor (the technology disclosed in the specification of Japanese Patent No. 4,620,732) is excellent, there is still room for further progress in terms of improving energy use efficiency. In other words, the technology developed by the inventor of the present application (the technology disclosed in the specification of Patent No. 4620732) has very good energy efficiency when compared to the conventional technology (for example, Patent Document 2), but In addition to further improving energy efficiency, there was room for improvement in terms of heat uniformity during heating. Furthermore, according to the technology disclosed in the specification of Patent Document 3 (Japanese Patent No. 5189219), the inventor of the present application has also proposed an improved continuous superheated steam apparatus.

All of the technologies developed by the inventors of the present application have capabilities that exceed those of conventional superheated steam devices, but there is still room for further improvement in terms of maintenance. In other words, when a superheated steam device (heating and baking device that uses superheated steam) is operated, drip liquid often comes out from the object to be heated (ingredients, food), but this may contaminate the inside of the superheated steam device. Ta. If it were possible to prevent and reduce contamination caused by such drip liquid, and if the inside of the superheated steam device could be constructed to allow easy inspection and cleaning, there would be a great technical advantage in terms of maintenance. In addition, food processing methods using superheated steam equipment have excellent heating using superheated steam (heat amount, oxygen-free conditions, etc.), but are somewhat weak in producing delicious-looking browning and browning on the surface of the food. There were certain aspects, and there was room for improvement in that respect.

Hereinafter, preferred embodiments of the present invention will be described with reference to the drawings. In the following drawings, in order to simplify the explanation, the same reference numerals are given to members and parts that have the same function, and overlapping explanations may be omitted or simplified. Further, the dimensional relationships (length, width, thickness, etc.) in each figure may not necessarily accurately reflect the actual dimensional relationships.

Additionally, matters other than those specifically mentioned in this specification that are necessary for implementing the present invention can be understood as matters designed by those skilled in the art based on the prior art in the field. The present invention can be implemented based on the contents disclosed in this specification and drawings and common general technical knowledge in the field. In addition, the present invention is not limited to the following embodiments.

<First embodiment>
FIG. 1 is a perspective view showing the configuration of a heating and baking apparatus 100 according to an embodiment of the present invention. The heating and baking apparatus 100 of the present embodiment is a superheated steam apparatus that heats an object using superheated steam. In particular, when the object to be heated is food, a superheated steam type food heating apparatus (food processing equipment, food manufacturing equipment).

As shown in FIG. 1, the heating and baking apparatus 100 of this embodiment includes a superheated steam generation device 80 that generates superheated steam, and a baking chamber 20 in which an object to be heated is baked with the superheated steam. Inside the firing chamber 20, a transport device 35 for moving the object to be heated is provided.

An upper electric heater (not shown) is provided above the transport device 35 inside the firing chamber 20 . A superheated steam generation device is arranged below the conveyance device 35. Further, a drip receiving section (not shown) is arranged below the side of the conveying device 35 inside the firing chamber 20 . In addition, at least a portion of the firing chamber 20 has a structure that allows the inside of the firing chamber 20 to be opened. In the configuration of this embodiment, the firing chamber 20 includes a hood member 21 that covers the conveying device 35 extending inside the firing chamber 20 . A part of the hood member 21 is provided with an opening/closing handle 22. By grasping and lifting the opening/closing handle 22, the hood member 21 can be opened.

In the configuration of this embodiment, the heating and firing apparatus 100 includes a support main body section (base section) 10 that supports the firing chamber 20 . In other words, the firing chamber 20 is arranged on the support main body part 10. The support main body part 10 includes a support part 12, and the support part 12 is installed on the ground (for example, a factory floor) via a grounding part (for example, a rubber stopper) 13. The support main body portion 10 may include a roller portion (for example, a rubber roller) 14 in place of the ground contact portion 13 or in addition to the ground contact portion 13 . The configuration example shown in FIG. 1 includes both a grounding part 13 and a roller part 14, and the heating and baking apparatus 100 can be moved to a desired position by the roller part 14. Then, the heating and baking apparatus 100 can be fixed (installed) at a desired position by the grounding part 13.

In the illustrated example, the heating and firing apparatus 100 is provided with a control device 40 . The control device 40 includes a control circuit that can control the superheated steam generation device 80, the conveyance device 35, the electric heater (for example, the upper electric heater), etc. of the heating and baking device 100. The control circuit is constructed of electronic or electric circuits including semiconductor integrated circuits (ICs). In a specific configuration, a temperature sensor is arranged in the firing chamber 20, and the control device 40 controls the superheated steam generating device 80, the conveying device 35, the electric heater, etc. based on the value of the temperature sensor and the heating program. can be controlled to operate the heating and baking apparatus 100. In the configuration of this embodiment, the temperature control of all electric heaters can be configured to be adjustable between 0% and 100%, and the control can be performed by the control device 40.

The control device 40 of this embodiment is provided with a moving means (roller section) 14, and can move the control device 40 to a predetermined position so as not to get in the way during operation. Further, the control device 40 may have a configuration in which it is connected to the heating and baking device 100 by wire, or a configuration in which it is connected to the heating and baking device 100 wirelessly. In the case of a wirelessly connected configuration, the control device 40 may be installed at a remote location instead of being installed alongside the heating and baking device 100.

The conveyance device 35 of this embodiment is, for example, a net conveyor, a belt conveyor, a chain conveyor, a roller conveyor, etc., but other devices (conveyors) may be used as long as they can move (convey) the object to be heated. I do not care. In the configuration of this embodiment, a net conveyor is particularly preferred. This is because heat (superheated steam) from below is easily transmitted to the object to be heated (food) through the net portion (holes in the net) of the net conveyor 35.

The heating and baking apparatus 100 is provided with an entrance/exit section 30 through which the heated object is input and discharged. In the configuration of this embodiment, the object to be heated (food) placed on the conveyance device 35 is introduced from the opening of the inlet 31, and then passed through the inside of the baking chamber 20 by the conveyance device 35. It is then discharged through the outlet 39 opening. In the illustrated example, a flip-up arm portion 38 that can change the angle of the tip of the conveyance device 35 is attached to the outlet 39. This flip-up arm portion 38 may be provided at the inlet 31 (it may be provided at the inlet 31 and/or the outlet 39).

In the illustrated configuration example, the entrance/exit section 30 is provided with hood sections 32 and 36 and windbreak hoods 33 and 37. Specifically, an inlet 31 of the entrance/exit part 30 has an introduction hood part 32 (windbreak chamber), and a cylindrical windbreak hood 33 is provided so as to communicate with the upper part of the introduction hood part 32. Similarly, an outlet 39 of the entrance/exit section 30 has an exhaust hood section 36 (a windbreak chamber), and a cylindrical windbreak hood 37 is provided so as to communicate with the upper part of the exhaust hood section 36 . The presence of the hood portion 32 and/or 36 allows the atmosphere inside the firing chamber 20 to be stabilized. That is, the influence of outside air entering and exiting the firing chamber 20 can be alleviated by the hood portions 32 and/or 36. By providing the windproof hoods 33 and/or 37, the atmosphere inside the firing chamber 20 can be further stabilized. That is, even if outside air suddenly enters and exits the firing chamber 20, it can be absorbed by the cylindrical portion of the windbreak hood 33 and/or 37, and as a result, high-quality heating conditions/firing inside the firing chamber 20 can be achieved. It becomes easier to maintain the conditions. Note that either one of the entrance/exit hoods 32 and 36 may be used. In some cases, either one of the windbreak hoods 33 and 37 may be used. Note that baking can be performed in the baking chamber 20 even if the entrance/exit hoods 32 and 36 and the windbreak hoods 33 and 37 are not present.

Further, in the configuration of this embodiment, the wind hoods 33 and 37 can serve as exhaust ports. Specifically, the windbreak hoods 33 and/or 37 can be used to exhaust smoke from baking (for example, smoke generated from foods such as fish) and exhaust steam to the outside of the factory. To create a configuration that can exhaust air to the outside of the factory, install an exhaust fan outside the factory, connect piping with the same diameter as the windbreak hood 33 and/or 37, and extend the piping to pass through the side wall or ceiling to the outside. . The power of exhaust fans is then used to exhaust smoke and exhaust steam outside the factory through piping.

Furthermore, the hood part 32 and/or 36 (inlet 31 and/or outlet 39) is provided with a member whose height can be adjusted according to the height of the object to be heated (foodstuff) 101 in order to reduce steam leakage. (e.g. a height adjustment plate). By attaching such a member (height adjustment plate), it is possible to reduce steam leakage and suppress leakage of steam and heat from the inlet 31 and/or the outlet 39.

The windbreak hoods (ventilation hoods or chimney portions) 33 and 37 may be provided with a damper inside so that the opening area of the hoods can be adjusted using an external handle. FIG. 1 (and FIG. 3 described below) also shows external handles attached to windbreak hoods 33 and 37. If too much steam is exhausted, internal heat is dissipated too quickly, which is thermally inefficient. On the other hand, if the amount of steam exhausted is too low, steam and smoke will leak from the inlet 31 and outlet 39, which is not preferable. Therefore, it is important to balance the amount of steam input to the heating and baking apparatus 100 with the exhaust gas, and therefore, it is important to balance the amount of steam input to the heating and baking apparatus 100 with the exhaust air. The role of external handles (external handles) is important. In other words, it is important to balance the exhaust steam with the incoming steam, which is regulated by the exhaust damper and the inlet valve. The displacement adjustment damper allows you to control the internal area with the outside handle. Here, if the area is decreased, water will leak from the inlet and outlet, but if the area is increased, the thermal efficiency will deteriorate, so appropriate control of the regulating valve is required.

Further, the heating and baking device 100 is provided with a cover portion 26 that covers a part of the superheated steam generation device 80 (the end of the heater that constitutes the superheated steam generation device 80). Note that the configuration of the superheated steam generation device 80 will be described later.

FIG. 2 shows a state in which the inside of the firing chamber 20 in the heating and firing apparatus 100 is opened.The configuration shown in FIG. 2 is different from the structure shown in FIG. This can be achieved by (manually) raising it above. In the configuration example shown in FIG. 2, only a part of the firing chamber 20 is opened, but in the heating firing apparatus 100 of this embodiment, all parts of the firing chamber 20 are opened. Is possible. That is, the heating and baking apparatus 100 of this embodiment has a repeating structure (21, 22) of units that can be opened, and no matter which part of the opening/closing handle 22 shown in FIG. The inside of the firing chamber 20 can be opened. In addition, in the heating and baking apparatus 100 of this embodiment, a configuration may be adopted in which only some parts (for example, the inlet, the outlet, the center, etc.) can be opened, without having to open all the parts. I do not care. However, inspection and cleaning are more convenient if all parts of the firing chamber 20 of the heating and firing apparatus 100 (the portion of the hood member 21) can be left open.

As shown in FIG. 2, an upper electric heater 23 is attached to the hood member 21 in the baking chamber 20 of this embodiment. Specifically, the upper electric heater 23 is attached to a part of the hood member 21 (the inside (back side) of the hood member 21, that is, the baking space 25 side or the conveyance device 35 side). The upper electric heater 23 has the role of heating the object to be heated and also the role of browning (charring) the surface (upper surface side) of the object.

Further, in the heating and baking apparatus 100 of this embodiment, the second electric heater 24 (lower electric heater) is arranged below the conveyance device 35. The lower electric heater 24 has the role of heating the object to be heated and also the role of browning (charring) the surface (lower surface side) of the object. That is, in the configuration of the present embodiment, while heating the object with superheated steam, the object can be heated and browned using both the upper electric heater 23 and the lower electric heater 24. Furthermore, the upper electric heater 23 and/or the lower electric heater 24 also have the role of reheating superheated steam located around the object to be heated 101 and baking the superheated steam with the reheated superheated steam. Fulfilling.

The electric heaters (upper electric heater 23, lower electric heater 24) of this embodiment use U-shaped fin heaters. Note that the fin heater is a sheathed heater with a metal hoop wrapped around it to increase the heat radiation area and improve thermal efficiency. As the upper electric heater 23 and/or the lower electric heater 24, a heater (for example, a fin heater) that can raise the surface temperature to 300° C. or higher (for example, 0.75 kW or higher) can be used. If the heating conditions are to be further strengthened, one with a power of 1.25 kW (or more) can be used. In addition, by using a high-output heater (for example, a fin heater) of 1.5 kW (or more) and increasing the maximum power, the usage conditions are to increase the heater power from 0% to 0% with the control circuit (control device). It may be arbitrarily controlled within a range of 100%. By using a heater that can perform such control, it is possible to appropriately change the heating conditions for various foods, and as a result, it is possible to realize a diversification of heating (baking) responses. can.

FIG. 3 shows a side configuration of the heating and baking apparatus 100 of this embodiment, and also shows the internal structure of the upper electric heater 23, the lower electric heater 24, the superheated steam generation device 80, and the like. FIG. 4 shows a cross-sectional configuration of the heating and baking apparatus 100 of this embodiment.

As shown in FIG. 3, in the heating and baking apparatus 100 of this embodiment, the object to be heated (for example, food) is placed on the conveyance device 35 at the entrance 31, and the object to be heated (for example, food) is placed in the baking chamber along the conveyance direction (progressing direction) 91. 20 (baking space 25), and the heated object (heated food) baked there exits from the outlet 39. In the configuration shown in FIG. 3, a plurality of upper electric heaters 23 and lower electric heaters 24 are arranged along the traveling direction 91 of the heating and baking apparatus 100. Specifically, the upper electric heaters 23 and the lower electric heaters 24 are arranged alternately at equal intervals. As a result, the arrangement is such that overall heating efficiency is good.

In the configuration of this embodiment, the plurality of superheated steam generation devices 80 are arranged below the conveyance device 35 (and the lower electric heater 24). Specifically, the superheated steam generators 80 are arranged at regular intervals to improve overall heating efficiency. Further, a steam supply pipe 86 is connected to each of the superheated steam generation devices 80. Note that in the configuration of this embodiment, the superheated steam generating device 80, the upper electric heater 23, and the lower electric heater 24 are arranged at equal intervals. It is okay to use an array that is not

As shown in FIG. 4, in the heating and baking apparatus 100 of the present embodiment, the superheated steam generating apparatus 80 includes an electric heater section 81 that heats steam, which is low-pressure steam. Further, in the heating and baking apparatus 100 of this embodiment, a steam supply pipe 86 for introducing steam is connected to the electric heater section 81. In the configuration of the heating and baking apparatus 100 of this embodiment, a first sleeve part 82 that accommodates the electric heater part 81 and a second sleeve part 83 that accommodates the first sleeve part 82 are provided. The first sleeve portion 82 and the second sleeve portion 83 are formed with through holes through which superheated steam generated by heating by the electric heater portion 81 passes. The superheated steam generated in the electric heater section 81 can exit to the heating container section 11 through the through hole.

In the configuration of the present embodiment, the superheated steam generating device 80 includes not only an electric heater section 81 but also a sleeve section (82, 83) surrounding it, and has a multi-tube structure (here, a double-tube structure). It has a structure in which an electric heater section 81 is located at. The reason why the sleeve parts (82, 83) are placed over the electric heater part 81 to form a multiple pipe (double pipe) structure is to slow down the flow rate of steam/superheated steam. If the flow rate of the steam/superheated steam is high, the time during which the steam/superheated steam contacts the electric heater section 81 becomes short, making it difficult to heat efficiently. On the other hand, if the flow rate of the steam/superheated steam is slowed down, the time during which the steam/superheated steam contacts the electric heater section 81 can be made relatively long, and as a result, heating can be performed relatively efficiently. To explain further, in the configuration of this embodiment, the first sleeve part 82 and the second sleeve part 83 are provided in order to slow down the speed at which superheated steam passes through the sleeve parts (82, 83). The through hole 82p of the first sleeve portion 82 is provided at a position (tip plate 82t) far from the entrance (or the base of the electric heater portion 81). Further, the through hole 83p of the second sleeve portion 83 is provided at a position far from the through hole 82p (exit) of the first sleeve 82. In addition, since the first sleeve part 82 and the second sleeve part 83 are connected (thermally connected) at the base of the electric heater part 81, the first sleeve part 82 and the second sleeve part 83 are connected by the heat of the electric heater part 81. The portion 82 and the second sleeve portion 83 are also heated, so that the superheated steam generated in the electric heater portion 81 can be further heated by the first sleeve portion 82 and the second sleeve portion 83 as well.

Steam, which is low-pressure steam, is introduced into the superheated steam generation device 80 of this embodiment through a steam supply pipe 86. "Steam" (low-pressure steam) in this embodiment means not high-pressure steam such as boiler steam but low-pressure steam. In other words, the "steam" of this embodiment is different from high-temperature, high-pressure steam, and is micro-pressure steam (for example, steam with an absolute pressure of 0.12 MPaA or less). Note that "steam" here is characterized by being steam under a slight pressure, and is not limited to a state in which the steam turns into small water droplets and becomes white smoke. That is, the steam may be in a white smoke-like state or may be in a transparent state. Further, the steam may be saturated steam or steam that is not saturated. The steam of this embodiment is saturated steam having a slight pressure (eg, absolute pressure of about 0.12 MPaA or less, or gauge pressure of 0.0187 MPaG or less). Typically, steam (low pressure steam) of 0.13 MPaA or less (0.105 to 0.12 MPaA in one example) is used. However, the pressure of the steam here is just an example, and a suitable pressure can be adopted as appropriate according to the conditions of actual use. It is also possible. The "steam" (low-pressure steam) in this embodiment is steam obtained by reducing the pressure of high-pressure steam (boiler steam) generated by a boiler device (not shown), and the absolute pressure of the steam is 0.13 MPaA or less (in one example, 0.105 to 0.12 MPaA). In this embodiment, the pressure of the high-pressure steam is reduced using a pressure reduction valve. Specifically, a pressure reduction valve and a steam header (e.g., equivalent to 200A (nominal pipe diameter)) are used to reduce the internal pressure of the steam header to, for example, about 0.02 kg/cm2. Moreover, a suitable pressure reduction method can be adopted as appropriate depending on the pressure reduction valve and the inflow steam pipe. For example, it is possible to use an inflow steam pipe with a size of 50A and a pressure reducing valve, a steam header with a size of 100A or more, or a steam inflow pipe into a mechanical device with a size of 60A.

Note that the generation of "steam" is not due to pressure reduction from boiler steam, and other methods may be adopted. For example, the indirect heating method (steam generation using a heat exchanger) disclosed in Patent Document 3 (Patent No. 5189219) or Patent Document 4 (Japanese Unexamined Patent Publication No. 2015-84880) mentioned above is adopted. Good too. To explain further, a heat exchanger that functions as a steam generating section has a liquid path and a vapor path that are independent of each other, and in this heat exchanger (steam generating section), liquid and vapor flowing through the liquid path Heat exchange is performed with the heating steam flowing through the path. High pressure steam (boiler steam) from a boiler device is introduced into the steam path of the heat exchanger. On the other hand, the liquid path of the heat exchanger is connected to the open water storage tank through a communication pipe. Since the open water storage tank and the liquid path are connected by a communicating pipe, the water level in the water storage tank and the water level in the liquid path match (according to Pascal's law). Therefore, according to this method, it becomes possible to easily control the water level (liquid level) using atmospheric pressure, and it becomes easy to generate stable steam (low-pressure steam).

In the steam supply pipe 86 connected to the superheated steam generation device 80 of this embodiment, steam (steam, low pressure steam) is supplied from the steam supply port 86a (see arrow 92). Then, the steam (steam) passes through the steam passage section 86b (see arrow 93), flows to the electric heater connection section 86c, and then comes into contact with the electric heater section 81 (see arrow 94). The steam (steam) is heated by the electric heater section 81 and becomes superheated steam. The superheated steam generation device 80 of this embodiment can generate superheated steam of 300° C. or higher. Although the superheated steam generation device 80 of this embodiment can generate superheated steam at a maximum temperature of 500° C., it may be configured to generate superheated steam at a higher temperature.

The electric heater section 81 constituting the superheated steam generating device 80 of this embodiment includes a heat generating section 81c formed by bundling a plurality of heating wires.The base of the heat generating section 81c of the electric heater section 81 includes a terminal section. 81b is provided. For the electric heater section 81, a heater (for example, a fin heater) that can raise the surface temperature to 300° C. or higher (for example, 1.5 kW or higher (or 3 kW or higher)) can be used. In this embodiment, the electric heater section 81 constituting the superheated steam generation device 80 has a higher output electric heat than the upper electric heater 23 and the lower electric heater 24 in order to stably generate a large amount of superheated steam. A heater (for example, a fin heater) is used.

In the configuration of this embodiment, the electric heater section 81 may be provided with fins (additional fins) 81a, thereby making it possible to slow down the flow rate of steam/superheated steam around the electric heater section 81. In one of the configuration examples of this embodiment, the cross section of the heat generating portion 81c has a circular (or substantially circular) shape. The fin 81a is an annular member having an outer diameter larger than the outer diameter of the heat generating portion 81c and smaller than the inner diameter of the first sleeve portion 82. Further, a plurality of fins 81a are arranged at intervals along the longitudinal direction of the heat generating portion 81c.

The electric heater section 81 (heat generating section 81c) of this embodiment is made of a heat-resistant metal (particularly stainless steel) that can withstand high temperatures. The additional fins 81a are also made of a heat-resistant metal (particularly stainless steel) that can withstand high temperatures. The electric heater section 81 may be any heating device that can heat the steam (steam, superheated steam) introduced into the first sleeve section 82 to turn it into superheated steam having a higher temperature than the introduced steam. , but is not particularly limited.

At least half of the heat generating portion 81c constituting the electric heater portion 81 is located within the heating container portion 11 surrounding a region including the second sleeve portion 83. In the illustrated configuration example, the terminal portion 81b of the electric heater portion 81 is located outside the heating container portion 11. Further, the majority (for example, about 65% or more) of the heat generating portion 81c of the electric heater section 81 is located within the heating container section 11. Thereby, the heat of the heat generating part 81c of the electric heater part 81 as well as the heat of the superheated steam generated by the electric heater part 81 can be used for firing in the heating and firing apparatus 100, and energy efficiency can be improved.

The heating container section 11 of this embodiment is made of a member (a metal member, for example, a stainless steel member) including a heat insulating material 11u. Furthermore, the firing chamber 20 is configured of a member (a metal member, for example, a stainless steel member) including a heat insulating material 21u. Specifically, the heating container section 11 has a structure in which a heat insulating material 11u is sandwiched between stainless steel members. The firing chamber 20 has a structure in which a heat insulating material 21u is sandwiched between stainless steel members. Therefore, since the space surrounded by the heating container part 11 and the firing chamber 20 is surrounded by the metal member, the heat therein is difficult to escape to the outside, and therefore energy efficiency is good. In particular, by sandwiching heat insulating materials (11u, 21u), energy efficiency can be further improved. Note that even if the heat insulators (11u, 21u) are not sandwiched, the heat retention effect (effect of suppressing heat escaping to the outside of the device) can be obtained by surrounding them with metal members, and on top of that, the heat insulation The effect can be further enhanced by sandwiching the materials (11u, 21u). The type of heat insulating material (11u, 21u) is not particularly limited as long as it can exhibit a heat retaining effect during heating and baking. Further, in the configuration of this embodiment, although the inlet 31 and the outlet 39 are open, the space surrounded by the heating container section 11 and the firing chamber 20 is a substantially sealed space.

Further, a partition plate 84 may be formed between the firing chamber 20 and the superheated steam generating device 80. To explain further, the inside of the firing chamber 20 (the firing space 25) and the space where the superheated steam generation device 80 is located (the heating space 15, the inside of the heating container part 11) are connected, and there is a partition between them (boundary). A plate 84 may be provided. The partition plate 84 has a through hole formed therein. Therefore, the superheated steam generated from the superheated steam generation device 80 moves into the firing chamber 20 through the through hole of the partition plate 84, and then fires (heats) the object to be heated 101 in the firing chamber 20. . The partition plate 84 has a function of stabilizing the atmosphere (superheated steam) in the internal space of the firing chamber 20 and a function of catching things falling from the firing chamber 20 so that they do not go down. Note that, without providing the partition plate 85, the inside of the firing chamber 20 (the firing space 25) is connected to the space where the superheated steam generating device 80 is located (the heating space 15, the inside of the heating container part 11). Good too.

In the configuration of this embodiment, as described above, in addition to the upper electric heater 23, the lower electric heater 24 is provided. By providing the lower electric heater 24, it is possible to heat not only the upper surface of the object to be heated 101 but also the lower surface thereof so as to brown the object. Furthermore, the upper electric heater 23 and the lower electric heater 24 have the effect of reheating the superheated steam whose temperature may have been lower than when it was generated by the superheated steam generating device 80 and bringing it into contact with the object to be heated (food) 101. There is. In the configuration example of this embodiment, the lower electric heater 24 is disposed between the partition plate 84 and the conveyance device 35. However, the position of the lower electric heater 24 can be appropriately selected depending on the conditions and demands required for the heating and baking apparatus 100.

Furthermore, in the configuration of this embodiment, a drip receiving section 85 that receives drips generated from the object to be heated 101 is arranged below the side portion of the conveying device 35 . In the illustrated configuration example, the drip receivers 85 are arranged on both sides (left and right) of the transport device 35 in the traveling direction. This drip receiver 85 can prevent drips (tissue fluid in the food) generated from the heated object (ingredients/food) 101 during heating from falling down, and as a result, the inside of the heating and baking apparatus 100 is kept clean. In addition, the burden of cleaning can be reduced.

The drip receiving portion 85 of this embodiment is composed of a U-shaped member 85a with an open top. This U-shaped member 85a extends along the longitudinal direction of the heating and firing apparatus 100. A liquid (for example, water or hot water) 85b is introduced into the recessed portion of the U-shaped member 85a, and the liquid 85b is configured to flow. By flowing the liquid in the recess of the U-shaped member 85a constituting the drip receiving portion 85, the drip received by the drip receiving portion 85 can be (automatically) discharged. In this embodiment, the amount of liquid (for example, water or hot water) 85b flowing through the U-shaped member 85a is determined so as to balance the inflow and discharged water. Furthermore, during the heating operation, the liquid 85b is hot (it is hot water), so even if drip liquid containing fat or the like falls onto the U-shaped member 85a, it can be collected in a fluid state. is formed and continues to flow. Therefore, after the heating operation (after use), dirt and adhesion inside the U-shaped member 85a can be reduced.

In the heating and baking apparatus 100 of this embodiment, a plate member 110 is placed on the conveyance device 35, and an object to be heated (foodstuff) 101 can be placed on the plate member 110 for heating and baking. FIG. 5 shows the dish member 110 in the configuration of this embodiment.

The plate member 110 shown in FIG. 5 is made of a metal material, and the illustrated example is made of aluminum or an aluminum alloy. Since the heating is not by a burner but by superheated steam (and the electric heaters 23 and 24), the dish member 110 is made of a material with excellent thermal conductivity (for example, aluminum, aluminum alloy, magnesium alloy, etc.). It is preferable to do so. The thermal conductivity is better in the order of aluminum (or aluminum)>magnesium alloy>>>stainless steel. If the plate member 110 is made of such a material, in addition to heating by direct contact of the superheated steam with the food item 101, the heated plate member 110 also heats the food item 101 placed on the plate member 110. be able to. Further, from the viewpoint of easily heating the plate member 110 with superheated steam, the conveying device 100 is preferably a net conveyor (or a similar conveyor). When the conveyance device 100 is a net conveyor or the like, the superheated steam that has passed through the opening (through hole) of the net conveyor can easily heat the dish member 110. Further, the (high temperature) superheated steam that has passed through the opening (through hole) of the net conveyor can easily reach the surroundings of the food material 101.

The center portion 111 of the dish member 110 of this embodiment is higher than the peripheral portions (side portions 113, corner portions 115). In the dish member 110 of this embodiment, a penetrating portion 119 is formed in a part of the peripheral portion (113, 115). In the example shown in FIG. 5, a slit-shaped through hole 119 is formed in the side portion 113, but the through hole 119 may be formed in the corner portion 115. In addition, through holes 119 may be formed in both side portions 113 and corner portions 115. This penetrating portion 119 is provided corresponding to the drip receiving portion 85. Specifically, the penetrating portions 119 are provided at the peripheral edges (113, etc.) on both the left and right sides of the dish member 110. Drips generated from the food 101 baked in the dish member 110 flow to the peripheral portions (113, 115) lower than the central portion 111, and then pass through the through portion 119 to the drip receiving portion 85 located below. It falls. Since the drip is received by the drip receiving portion 85, the inside of the heating and baking apparatus 100 can be cleaned.

Furthermore, an uneven portion 116 is formed on the main surface (the surface on which the food material 101 is placed) 112 of the dish member 110 of this embodiment. The uneven portion 116 of this embodiment is at least one of a convex pattern and a groove pattern. The illustrated concave-convex portion 116 has a pattern in which blocks in which short convex portions are lined up are arranged in such a manner that adjacent blocks are arranged in opposite directions. In addition, although it is described as the uneven|corrugated part 116, a relative convex part may be formed only by a concave part, or a relative concave part may be formed only by a convex part. In the dish member 110 of this embodiment, by forming the uneven portion 116, the food 101 can be made difficult to stick to the main surface 112. Further, the flow of drips generated from the food material 101 can be guided by the uneven portion 116, thereby making it easier to bring the drips to the penetration portion 119.

In the configuration example shown in FIG. 5, a wall portion 114 is provided at the peripheral portion (113, 115) of the dish member 110. This prevents drips from leaking out of the dish member 110. Note that at least a portion of the wall portion 114 may be removed to allow drips to fall from the edges of the peripheral portions (113, 115) of the dish member 110 and to be received by the drip receiving portion 85. Further, in the illustrated example, the shape is rectangular (substantially rectangular), but other shapes (for example, a deformed rectangle, a circle, etc.) may be used.

Next, refer to FIGS. 6 and 7. FIG. 6 shows the configuration of the second sleeve portion 83 viewed from the side (83s). Further, FIG. 7 shows the configuration of the first sleeve portion 82 viewed from the tip (82t) side. In the configuration of this embodiment, the first sleeve portion 82 has a cylindrical shape (or a substantially cylindrical shape). Further, the second sleeve portion 83 also has a cylindrical shape. Specifically, the second sleeve part 83 has a cylindrical shape that can accommodate the first sleeve part 82.

In the configuration of this embodiment, as shown in FIG. 6, a plurality of through holes 83p through which superheated steam passes are formed in the cylindrical portion 83s (side surface) of the second sleeve portion 83. As shown in FIG. 7, a plurality of through holes 82p through which superheated steam passes are formed in the tip end 82t of the first sleeve part 82. By forming the through holes (82p, 83p) in the first sleeve part 82 and the second sleeve part 83 in this way, the flow rate of superheated steam can be slowed down. As a result, the flow rate of superheated steam/steam around the electric heater section 81 can be slowed down, and the efficiency (superheated steam generation efficiency or energy efficiency) of the electric heater section 81 can be improved.

In the configuration example of the present embodiment, the surface facing the tip 82t of the first sleeve portion 82 shown in FIG. It is better not to provide through-holes 83p (or to minimize the number of through-holes 83p). Although the through hole 83p of the first sleeve portion 82 shown in FIG. 6 is formed in an upward direction (for example, directly above), it may be formed in a downward direction (for example, directly below) or in any other direction. But that's fine. Although the through holes 83p of the first sleeve portion 82 shown in FIG. 6 are shown arranged in a line, they may be arranged in other ways (a plurality of through holes or not in a line). In addition, although the through hole 82p is not provided in the cylindrical portion 82s of the first sleeve portion 82 shown in FIG. 7, the cylindrical portion 82s of the first sleeve portion 82 may be provided. However, it is preferable for the through-hole 82p in the cylindrical part 82s of the first sleeve part 82 and the through-hole 83p in the cylindrical part 83s of the second sleeve part 83 to be located at shifted positions in order to reduce the flow velocity. .

8(a), (b), and (c) respectively show the arrangement of the upper electric heater 23 (layer 121), the arrangement of the lower electric heater 24 (layer 122), and the superheated steam generation including the electric heater section 81. FIG. 8 is a plan view showing the arrangement (layer 123) of the device 80; In the configuration of this embodiment, when the heating and baking apparatus 100 is viewed from above, there are a plurality of upper electric heaters 23, lower electric heaters 24, and superheated steam generating apparatuses 80, respectively, along the traveling direction of the conveying device 35. It is located. In particular, the upper electric heater 23 and the lower electric heater 24 are arranged in positions that do not overlap each other when viewed from above. Thereby, the temperature of the area of the gap where the upper electric heaters 23 are adjacent to each other can be compensated by the lower electric heater 24 located in the area of the gap. Then, the temperature in the area of the gap where the lower electric heaters 24 are adjacent to each other can be compensated by the upper electric heater 24 located in the area of the gap. Therefore, this contributes to making the temperature of the area sandwiched between the upper electric heater 23 and the lower electric heater 24 (the firing space of the firing chamber 20) uniform. Further, the upper electric heater 23 and the lower electric heater 24 are arranged at equal intervals, which also contributes to uniformity of temperature. Similarly, the superheated steam generators 80 are also arranged at equal intervals. Note that depending on the capabilities and conditions required of the heating and baking apparatus 100, the arrangement may be arranged at non-equal intervals (for example, if there is a condition such as wanting to make the temperature on the inlet side higher).

FIG. 9 is a cross-sectional view of the firing chamber 20 partially opened in the configuration of this embodiment. As shown in FIG. 9, in the configuration of this embodiment, the baking chamber 20 includes a hood member 21 that covers the conveying device 35 (or the baking space), and a hood member 21 that is rotatably connected to the support body 10. A hinge portion 21h is provided. This hinge portion 21h allows the hood member 21 to be placed in an open state. As shown in FIG. 2, in the configuration of this embodiment, an opening/closing handle 22 is attached to a part of the hood member 21. As shown in FIG. This opening/closing handle 22 allows the hood member 21 to be opened and closed manually. Note that while the heating and baking apparatus 100 is in operation, the inside of the baking chamber 20 is at a high temperature, but it is not filled with high-pressure steam but with low-pressure steam (superheated steam) at approximately normal pressure. Also, the inside can be checked by opening the hood member 21. As a result, when there is a possibility of a problem and you need to check, you can do so without having to stop the operation of the heating and firing apparatus 100 and wait until the pressure reaches normal pressure (provided that you are careful about high temperatures). It is convenient to be able to perform inspections and inspections even during operation, and it is possible to prevent a decrease in throughput.

In the configuration of this embodiment, an upper electric heater 23 is attached to the hood member 21. The height position of the upper electric heater 23 can be changed. In the example shown in FIG. 9, the lower position is represented by the upper electric heater 23L, and the higher position is represented by the upper electric heater 23U. In the illustrated example, the upper electric heater 23 is fixed by a heater fixing part 21f. The heater fixing portion 21f has an opening 21s into which the terminal of the upper electric heater 23 is inserted. In the heater fixing portion 21f, a first opening 21s1 for fixing the upper electric heater 23U at a lower position and a second opening 21s2 for fixing the upper electric heater 23U at a higher position are formed.

In this embodiment, the upper electric heater 23 is configured to be able to adjust the height in the second stage (23L, 23U), but it is also possible to have a configuration that allows the height to be adjusted in multiple stages (three or more stages). Alternatively, the structure may be such that stepless height adjustment (continuous height adjustment) is possible. In addition, although a fixing method was adopted in which the terminal of the upper electric heater 23 was inserted into the opening 21s, other fixing methods (fitting, gripping, joining, etc.) were used to attach the upper electric heater 23 to the heater fixing part. It can be fixed at 21f.

FIG. 10 shows a cross-sectional configuration of the hood member 21 when it is closed. The arrow 99 is rough in the vertical direction (up and down direction). This figure exemplarily shows an upper electric heater 23L (left side) in a lower position and an upper electric heater 23U (right side) in a higher position. In a space (firing space 25) sandwiched between the upper electric heater 23 (23L, 23U) and the lower electric heater 24, the object to be heated (101) conveyed by the conveyance device (35) is baked. Further, in the configuration shown in FIG. 10, a heat reflecting member 23m is provided above the upper electric heater 23. More specifically, a heat reflecting member 23m having a concave portion that covers the upper electric heater 23 is provided, thereby preventing heat escaping upward from the upper electric heater 23 (that is, heat not directed toward the baking space 25). ) can be radiated toward the firing space 25, and as a result, heating efficiency can be improved.

Note that such a configuration can also be applied to the lower electric heater 24. Specifically, the height of the lower electric heater 24 may be changed in multiple steps (or steplessly) using a structure similar to (or a similar structure to) the heater fixing portion 21f. In addition, a heat reflecting member 23m may be arranged below the lower electric heater 24. Thereby, the heat escaping downward from the lower electric heater 24 (that is, the heat that does not go toward the firing space 25) can be radiated toward the firing space 25, and as a result, heating efficiency can be improved. .

11 and 12 are a side view and a top view, respectively, of an example of the heating and firing apparatus 100 of this embodiment.

In the heating and baking apparatus 100 shown in FIG. 11, the angle of the tip of the conveying device 35 can be changed to at least one (in the illustrated example, both) of the inlet section 31 and the outlet section 39 into which the object to be heated 101 is input/discharged. A flip-up arm portion 38 is provided. Specifically, the flip-up arm portion 38 can be changed to a horizontal position (or nearly horizontal) 38a, a downward position 38b, and an upward (flip-up) position 38c. Particularly when the work space in the factory is narrow, it is convenient to move the flip-up arm 38 to the upward position 38c when not in use, since it becomes more compact.

In the heating and baking apparatus 100 shown in FIG. 12, a state in which the control device 40 is movable and can be moved (rotated) is shown. For example, when the worker 90 attempts to work around the entrance section 31 (or the flip-up arm section 38), the worker 90 cannot work if the control device 40 is in the initial position (sideways position) 40a. On the other hand, if the control device 40 is moved (rotated) to the intermediate position 40b or the right-angled position (vertical position) 40c, the worker 90 can work at that location. Setting the control device 40 to the intermediate position 40b is convenient because it can be used when the control device 40 cannot be placed in the right-angled position (vertical position) 40c when there are walls or mechanical equipment nearby.

The heating and baking apparatus 100 of the present embodiment includes a baking chamber 20 in which an object (food) 101 to be heated is baked with superheated steam, a conveying device 35 provided inside (25) of the baking chamber 20, and a conveying device 35. An upper electric heater 23 provided above is provided, and a superheated steam generating device 80 (electrothermal heater section 81) is arranged below the conveyance device 35. A drip receiving section 85 is disposed below the side of the conveyance device 35, and at least a portion (21) of the baking chamber 20 has a structure that allows the interior (25) of the baking chamber 20 to be opened. are doing. Therefore, the object to be heated (food) 101 can be browned by the heat of the upper electric heater 23 together with the superheated steam generated by the superheated steam generating device 80, and the drip receiver 85 can remove drips generated when the object to be heated 101 is baked. Since the dirt can be received, there is an advantage that the dirt in the baking chamber 20 of the heating baking device 100 can be reduced. Furthermore, since at least a portion (21) of the firing chamber 20 can be opened, inspection and cleaning can be easily performed. In particular, when the superheated steam generation device 80 generates superheated steam by heating steam that is low pressure steam, it is not high pressure steam, so it is possible to open a part of the firing chamber 20 and inspect it during operation. becomes. Furthermore, by arranging the lower electric heater 24 together with the upper electric heater 23, the object to be heated 101 can be fired both at the upper and lower sides, and superheated steam can be reheated by the lower electric heater 24 together with the upper electric heater 23. be able to.

In addition, in the heating and baking apparatus 100 of the present embodiment, rather than firing superheated steam by spraying the object 101 from below onto the object to be heated 101, superheated steam generated by the superheated steam generating apparatus 80 is heated in a substantially closed space (15 , 25), the object to be heated (food) 101 can be baked with the heat of the superheated steam (and the heat of the upper electric heater and the lower electric heater 24). Therefore, baking using the heating and baking apparatus 100 of this embodiment can reduce the amount of superheated steam used and produce a more beautiful baked product than when baking the object to be heated 101 by spraying superheated steam from below. can be noticed. As a result, energy efficiency can be improved and delicious-looking food can be produced.

Furthermore, in the configuration of this embodiment, the upper electric heaters 23 and the lower electric heaters 24 are arranged alternately at equal intervals. As a result, overall heating efficiency can be improved, and the inside (25) of the baking chamber 20 can be heated uniformly, thereby improving the degree of baking of the object to be heated (for example, food) 101. It is possible to reduce uneven baking. Furthermore, according to the heating and baking apparatus 100 of this embodiment, it is possible to mass-produce the resultant products (for example, grilled fish) by continuous operation using the conveyance device 35, so in addition to reducing the energy cost of each baking process, Therefore, the effect of reducing energy costs when introducing a mass production process can also be obtained.

<Second embodiment>
When performing a baking process using the heating and baking apparatus 100 according to the first embodiment described above, when attempting to bake frozen foodstuffs (for example, frozen fish), it is more convenient to perform preheating in advance as a preliminary step. good. In performing such a preheating step, the heating device (steam type preheating device) according to the second embodiment can be used.

FIG. 13 is a perspective view showing the configuration of the heating device 200 of this embodiment. 14 and 15 are a side view and a top view, respectively, showing the configuration of the heating device 200 of this embodiment. FIG. 16 is a sectional view showing the configuration of the dome portion 51 and the liquid holding container 55 in the heating device 200 of this embodiment.

The heating device 200 of this embodiment is a steam heating device that heats an object to be heated (for example, food) using steam. In particular, as shown in FIG. 16, the steam heating device 200 includes a conveyance device 65 that conveys the object to be heated, and a dome portion 51 that covers the top of the conveyance device 65. A liquid holding container 55 is provided below the dome portion 51. The liquid holding container 55 is a member that holds a liquid (for example, hot water) introduced into the area below the conveying device 65. The heating device 200 includes a steam introduction pipe 53 that introduces steam into a space (heating space) 50 surrounded by a dome portion 51 and a liquid holding container 55. The heating device 200 of this embodiment is configured so that the object to be heated is heated by the heat of the steam discharged from the steam introduction pipe 53 and the heat of the liquid (hot water) heated by the steam. There is. These configurations will be further explained below.

As shown in FIG. 13 and the like, the heating device 200 of this embodiment includes a support main body portion (pedestal portion) 10 that supports a liquid holding container 55. As shown in FIG. In other words, the liquid holding container 55 is arranged on the support main body part 10. The support main body part 10 includes a support part 12, and the support part 12 is installed on the ground (for example, a factory floor) via a grounding part (for example, a rubber stopper) 13.

The heating device 200 is provided with an inlet 61 into which an object to be heated is input, and an outlet 69 through which a heated object is discharged. In the configuration of the present embodiment, the object to be heated (food) placed on the conveyance device 65 is introduced through the opening of the inlet 61, and then transferred to the dome portion 51 and the liquid holding container 55 by the conveyance device 35. It passes through the space (heating space) 50 surrounded by the air, and is then discharged from the outlet 69. In the configuration of this embodiment, the object to be heated (food) is passed through the heating space 50 by the conveyance device 65 while the liquid holding container 55 is filled with hot water and the dome portion 51 is filled with steam. Then, it gets heated. The same conveyance device 35 of the first embodiment described above can be used as the conveyance device 65, but a different type of conveyance device may be used.

In the illustrated example, a flip-up arm portion 68 that can change the angle of the tip of the conveyance device 65 is attached to the entrance 61. This flip-up arm portion 68 may be provided at the outlet 69 (it may be provided at the inlet 61 and/or the outlet 69). Further, a windproof hood 67 is provided on the side of the entrance 61. Specifically, the entrance 61 has an introduction hood part 66 (windbreak chamber), and a cylindrical windbreak hood 67 is provided so as to communicate with the upper part of the introduction hood part 66. A similar configuration may be provided on the outlet 69 side. Furthermore, the inlet 61/exit 69 may not be provided with the introduction hood 66 (wind break room) and/or the wind break hood 67. Furthermore, in the configuration of this embodiment, the windbreak hood 67 can serve as an exhaust port. A windbreak hood 67 can be used to exhaust the exhaust steam to the outside of the factory. Note that the details of this point are the same as the description of the windbreak hoods 33 and/or 37 described above, and will therefore be omitted. Furthermore, in order to reduce steam leakage, etc., a member (for example, a height adjustment plate) whose height can be adjusted according to the height of the object to be heated (foodstuff) 101 is attached to the inlet 61 and/or the outlet 69. It's okay.

Similar to the wind shield hoods (ventilation hoods or chimneys) 33 and 37 of Embodiment 1 described above, the wind shield hood 67 has a structure in which a damper is attached inside and the opening area of the hood can be adjusted with an external handle. It's okay. FIG. 14 also shows an external handle attached to the windbreak hood 67. If too much steam is exhausted, internal heat is dissipated too quickly, which is thermally inefficient. On the other hand, if the amount of steam exhausted is too low, steam and smoke will leak from the inlet 61 and outlet 69, which is not preferable. Therefore, it is important to balance the amount of steam input to the heating device 200 and the exhaust, and therefore, the wind hood (ventilation hood or chimney) 67 (and the damper attached to it, the external handle ) is important.

Further, a control device (control panel) 60 is connected to the heating device 200 of this embodiment. Control device 60 includes a control circuit that can control the operation of heating device 200. The control circuit is constructed of electronic or electric circuits including semiconductor integrated circuits (ICs). In a specific configuration, a temperature sensor (59) is arranged in the heating device 200, and a control device 60 controls the amount of steam, the conveying device 65, etc. based on the value of the temperature sensor and the heating program. Thus, the heating device 200 can be operated.

A dome portion 51 is provided above the liquid holding container 55. In the configuration of this embodiment, a plurality of plate-shaped dome parts 51 are arranged, and the upper opening of the liquid holding container 55 is covered by these plate-shaped dome parts 51. A handle 52 is attached to each dome portion 51. The dome portion 51 can be removed by holding the handle 52, and the inside (50) can be inspected and confirmed whether the device is stopped or in operation. Furthermore, since the dome portion 51 can be removed, cleaning of the liquid holding container 55 and the like is also easy.

A steam introduction pipe 53 is connected to the liquid holding container 55 . The steam introduced into the steam introduction pipe 53 is low-pressure steam, similar to the first embodiment described above. Note that it is also possible to introduce boiler steam (high-pressure steam) into the steam introduction pipe 53, but in that case, the pressure inside the heating device 200 (50) is higher than normal pressure, so the plate It becomes difficult to remove the shaped dome portion 51, and it is necessary to firmly fix the plate-shaped dome portion 51 to the liquid holding container 55 during operation. Further, since the boiler steam (high pressure steam) has a fast flow rate, it is difficult to uniformly control the temperature of the heating space 25 surrounded by the liquid holding container 55 and the dome portion 51. On the other hand, if the steam is low-pressure steam, it is easy to remove the plate-shaped dome portion 51 during operation, and the heating space 25 surrounded by the liquid holding container 55 and the dome portion 51 can be uniformly heated. It is also easy to control the temperature.

As shown in FIG. 16, the steam introduction pipe 53 is connected to a sparge pipe 58. The steam (approximately 100° C.) emitted from the sparge pipe 58 fills the heating space 25 surrounded by the liquid holding container 55 and the dome portion 51, and heats the heated object (foodstuff) transported by the transport device 65. Heat. Further, the water introduced into the liquid holding container 55 is heated to hot water by the steam coming out from the sparge pipe 58. Furthermore, in the configuration of this embodiment, the steam introduction pipe 53 and/or the sparge pipe 58 are branched, a part of the branched pipe is passed through the liquid in the liquid holding container 55, and the liquid is supplied from the pipe to the liquid in the liquid holding container 55. Steam may be emitted to heat the liquid. Heating the liquid with such branched piping can further improve efficiency.

In the configuration of this embodiment, the object to be heated (foodstuff) placed on the conveyance device 65 is heated by the heat of the steam and hot water. A net receiving member (net receiving rail) 105 is arranged below the conveying device (net conveyor) 65 to maintain the height of the conveying device 65. Alternatively, a plate member 110 shown in FIG. 5 may be placed on the transport device (net conveyor) 65, and food (for example, frozen fish) may be placed on the plate member 110.

Further, an in-tank water supply pipe 57 for introducing liquid (water) is connected to the liquid holding container 55. An in-tank overflow pipe (or drain pipe) 56 is connected to the liquid holding container 55 . In addition, the liquid holding container 55 is provided with a thermometer 59 including a temperature sensor section 59a. The dome portion 51 covering the upper opening of the liquid holding container 55 is arranged to be removable from the liquid holding container 55. Then, as described above, the dome part 51 can be removed by grasping the handle 52 on the top surface of the dome part 51.

The heating device 200 of the present embodiment is a steam generator that introduces steam into a heating space 50 surrounded by a dome portion 51 that covers the upper side of a conveying device 65 that conveys an object to be heated, and a liquid holding container 55 that holds a liquid. An introduction pipe 53 is provided. Therefore, the object to be heated can be heated by the heat of the steam discharged from the steam introduction pipe 53 and the heat of the liquid (hot water) heated by the steam. According to such a configuration, when frozen foodstuffs (for example, frozen fish) are placed on the transport device 65 and moved, the frozen foodstuffs are thawed by the heat of steam and hot water, so that the preheating process for baked foodstuffs is not necessary. It can be done efficiently. Further, it is possible to reduce the possibility that the inside of the heating device 200 is contaminated by the liquid generated from the frozen foodstuff through the heat treatment (preheat treatment). That is, the liquid generated from the frozen foodstuff by the heat treatment (preheating treatment) simply falls into the hot water in the liquid holding container 55, and does not become dirty.

In the configuration of this embodiment, the heating space 50 can be narrowed by adjusting the water level of the hot water held in the liquid holding container 55 to a relatively high position. This makes it possible to suppress the amount of hot water and to make it easier for the heat of the hot water to be transmitted to the heated object.

If the heating device 200 of this embodiment and the heating and baking device 100 of the first embodiment described above are connected, the preheating process and the baking process can be performed continuously, which is very convenient. FIG. 17 is a perspective view showing an example of a configuration (foodstuff processing system 300) in which the heating device 200 and the heating and baking device 100 are connected. 18 and 19 are a side view and a top view, respectively, showing an example of a configuration (foodstuff processing system 300) in which the heating device 200 and the heating and baking device 100 are connected. Although the food processing system 300 of this embodiment can be configured as an integrated system, it is better to connect the heating device 200 and the heating and baking device 100 to improve the flexibility of the heating process. It is often convenient to do so.

In the food processing system 300 of this embodiment, the food material (food) 101 is put into the heating device 200 (arrow 91a) and preheated by the heating device 200. Next, the preheated food material (food) 101 is transferred to the heating and baking device 100 (arrow 91b), and then baked in the heating and baking device 100 to complete food processing (heating treatment) (arrow 91c). The food processing system 300 of this embodiment has chimney-shaped waste ports (57, 33, 37) for steam on the left, right, and center sides to prevent steam from leaking from the inlet and outlet. In addition, in order to prevent the surrounding environment from being degraded, the chimney-shaped waste ports (57, 33, 37) are connected to an outdoor waste fan, and a damper is attached to the chimney to control the exhaust volume. Efforts are being made to increase thermal efficiency.

When using the system 300 of this embodiment, compared to the previous device developed by the inventor (see Patent Document 3 and Patent Document 4), both electricity consumption and steam consumption can be reduced by two-thirds. and can be four times more energy efficient (ie, save up to one-quarter of the energy used) when compared to similar commercially available devices from other companies. In addition, the system 300 (200, 100) of the present embodiment has improved heating speed, finished product quality, ease of use, multipurpose use, and It is extremely superior in terms of its wide specification range.

FIG. 20 is a flowchart for explaining the food processing method according to this embodiment. First, prepare the ingredients (for example, frozen fish). Next, the food material (frozen fish) is put into the heating device 200 to preheat it (step S100). Next, the food material (thawed fish) is put into the heating and baking device 100, and the food material is baked with superheated steam (step S200). Then, a baked food product (baked product) with browned marks is completed (step S300).

FIG. 21 is a photograph substituted for a drawing showing a food (grilled fish) 101 baked using the heating and baking apparatus 100 of this embodiment. Grilled Fish 101 is beautifully grilled and has delicious-looking grill marks. This grilled fish (baked food) was heat-treated in a good heating atmosphere made of superheated steam (an atmosphere with little uneven heating), so it has a good taste.

FIG. 22 is also a photograph showing a food (grilled fish) 101 baked using the heating and baking apparatus 100. In FIG. 22, a net 117 is placed on the dish member 110, and food (fish) 101 is baked on the net 117. As the mesh 117, a metal mesh (for example, stainless steel mesh) or a heat-resistant material mesh (for example, Teflon mesh) can be used. By using the net 117, it is possible to further prevent the food (fish) 101 from sticking to the base. Furthermore, for consumers who prefer grilling patterns (that is, mesh-like grilling marks), such grilling marks can be created on the lower part of the food product 101 by using the grid 117. Furthermore, contact between the food 101 and the drip can be reduced.

Moreover, FIG. 23 shows a state where raw fish 101 before baking is placed on the plate member 110B. The dish member 110B is configured such that a high center line portion 111B is created in the middle without providing a penetration portion 119, and drips flow from there to both sides. In particular, straight parallel grooves 116B are formed in the main surface of the dish member 110B so that drips can easily flow to both sides. It is also possible to use such a dish member 110B.

If the temperature of the steam used in this embodiment is, for example, about 95°C to 110°C, it will be heated by the electric heater section 81 of the superheated steam generator 80 to 150°C or higher, preferably 180°C or higher (or 300°C to 300°C). Superheated vapor (600°C or higher) is generated. As described above, the electric heater section 81 of this embodiment is, for example, an electric heater of about several kilowatts (for example, a plug heater, a flange heater, etc.).

Furthermore, superheated steam has the following advantages. First, the effect of condensation heat transfer, which is unique to superheated steam heating, is the greatest. This is because superheated steam condenses when it comes into contact with a low-temperature substance, giving heat to the substance and raising its temperature (core temperature), and has the property of heating the substance like heated air. This has the effect of allowing firing to be completed in a short time. When the superheated steam condenses, surrounding superheated steam flows into the condensed space, thereby accelerating heating. The heat transfer of superheated steam includes radiation heat transfer in addition to convective heat transfer, so it has a feature of extremely high thermal efficiency. Superheated steam cooks fish and meat as well as or better than direct flame or gas, and since it is water vapor, convection transfer is fast, about 10 times faster than air.

In addition, since the core temperature of the product is raised in a short time, it is possible to carry out two processes of defrosting and baking with frozen foods such as frozen fish, meat, and bread at the same time in a short time. If the food is preheated using the heating device 200 of this embodiment and then baked using the heating and baking device 100, delicious cooking (food processing) can be achieved in a shorter time. Moreover, since it can be finished in a porous state, it can be suitably used for instant noodles and tea making.

Furthermore, since superheated steam is in an oxygen-free state (or a state where the oxygen concentration is lower than atmospheric pressure), oxidation of fats and oils and destruction of vitamins can be suppressed, and the preservation of products can be improved. It is also useful in preventing food fading. Water has the property of retaining oil when it evaporates, and this property can be used as an oil removal effect.

Cooking with superheated steam, which has such characteristics, has the potential to prevent surface hardening without removing too much water from the food (for example, yield of 85% or more) and bring out the flavor of the food.

The heating and baking apparatus 100 of the present embodiment operates at an internal pressure of substantially 1 atmosphere, even though it can generate superheated steam of, for example, 300° C. to 400° C. or higher (for example, 550° C.). It is carried out. Specifically, it operates at an internal pressure of at most 1.2 atmospheres or less. Therefore, it has a great technical advantage of being excellent in work safety. Note that if boiler steam is used to perform high-temperature heating of 300° C. to 400° C. or higher, an operating pressure of several atmospheres or more will naturally be required.

The heating and baking apparatus 100 can operate at substantially 1 atmosphere because it can heat steam, which is low pressure steam, to generate high-temperature superheated steam. According to common technical knowledge, high pressure is essential to generate high-temperature gas, but for example, when heating high-temperature, high-pressure boiler steam, it may be difficult to heat it properly due to the high flow rate of boiler steam. Even if heating is possible, it requires a huge amount of energy and is inefficient. On the other hand, in the configuration of this embodiment, since the steam which is low pressure steam drifts slowly, it can be heated by the electric heater section 81 during that time, and superheated steam at high temperature (for example, 300° C. or higher) can be generated at atmospheric pressure. I can do it. Since the generated superheated steam also drifts slowly, it becomes easy to reheat the object 101 with the electric heaters (23, 24) located around it.

In addition, when boiler steam (high-temperature, high-pressure steam) is introduced, the boiler steam is further heated, and the superheated steam is sprayed onto the food, the areas that are often hit by the superheated steam generated from the fast-flowing boiler steam. There is a huge difference between the parts that are not heated and it is difficult to make delicious heated foods. In addition, in the case of superheated steam with a fast flow rate, heating control is extremely difficult, and it is not suitable for the extremely delicate temperature control (heating temperature control) of heating food (for example, it may easily cause burns or partially burnt food). (or unfired parts may occur). If uneven heating occurs, food may become partially charred or burnt, which increases protein denaturation and leads to poor taste and odor. On the other hand, in the configuration of this embodiment, since steam/superheated steam with a slow flow rate is used, delicious food with suppressed protein denaturation can be produced by heating the superheated steam whose temperature can be precisely controlled. In addition, the configuration of this embodiment operates substantially at atmospheric pressure, so it has great safety advantages. Further, the open firing chamber 20 has a great advantage of being able to operate continuously (conveyor type operation).

Furthermore, in the heating and baking apparatus 100 of this embodiment, the electric heater section 81 is used as a heating device (temperature raising device), and there is no need to use a burner (gas burner). Therefore, the heating and baking device 100 can be operated as long as there is a power source (for example, a 200V power source), which is very convenient, and is also safe because it does not use fire. Further, since the heating and baking apparatus 100 operates at atmospheric pressure, there is an advantage from the viewpoint of safety.

The object to be heated 101 used in the heating and baking apparatus 100 of the present embodiment is typically a food, such as marine products (fish, crustaceans, molluscs, shellfish, seaweed, etc.) and meat (beef, seaweed, etc.). (pork, chicken, ham, bacon, etc.), vegetables, fruits, tea, coffee beans, rice, etc. Bread can also be mentioned as an object to be heated. Moreover, rice can also be cooked using superheated steam in the heating and baking apparatus 100. Additionally, coffee beans can be roasted and tea leaves can be processed. In addition, the technology of this embodiment can be suitably used not only for the steaming and baking processes of marine products, but also for bread, tea, confectionery using sticky rice, Western confectionery, cooking of meat, and cooking of vegetables and potatoes. It can be actively used in steamed dishes. Furthermore, by utilizing the characteristics of superheated steam, it can be applied to the processing of fish whose bones are edible. In addition, superheated steam is also suitable for cooking rice bowl dishes such as oyakodon.

Although the present invention has been described above using preferred embodiments, such description is not a limitation, and of course, various modifications are possible. Furthermore, the distinction between Embodiments 1 and 2 described above is for convenience, and the elements of the embodiments described above can be combined as appropriate unless they contradict each other, and should be interpreted in a limited manner. I would like to add that this is not the case.

According to the present invention, it is possible to provide a heating and baking device (superheated steam type heating device) that can reduce dirt during operation, is easy to clean and inspect, and is energy efficient.

10 Support main body part (pedestal part)
11 Heating container part 11u Insulating material 12 Support part 13 Grounding part 14 Moving means (roller part)
15 Heating space 20 Baking chamber 21 Hood member 21f Heater fixing part 21h Hinge part 21s Opening part 21u Insulating material 22 Opening/closing handle 23 Upper electric heater 23m Heat reflecting member 24 Lower electric heater 25 Baking space (heating space)
26 Cover part 31 Inlet 32 Introduction hood part 33 Windbreak hood 35 Conveying device (net conveyor)
36 Discharge hood section 37 Windproof hood 38 Flip-up arm section 39 Outlet 40 Control device 50 Heating chamber 51 Dome section 52 Handle 53 Steam introduction piping 55 Liquid holding container 56 In-tank overflow piping (drain piping)
57 In-tank water supply pipe 58 Sparge pipe 59 Thermometer 59a Temperature sensor section 60 Control device (control panel)
61 Entrance 65 Conveying device (net conveyor)
66 Introduction hood section 67 Windproof hood 68 Flip-up arm section 69 Outlet 80 Superheated steam generator 81 Electric heater section 81a Fin (additional fin)
81b Terminal part 81c Heat generating part 82p Through hole 82s Cylindrical part 82t Tip part (tip plate)
83p Through hole 83s Cylindrical portion 84 Partition plate 85 Drip receiving portion 85a U-shaped member 85b Liquid (hot water)
86 Steam supply piping 86a Steam supply port 86b Steam passage section 86c Electric heater connection section 90 Worker 91 Conveyance direction (progressing direction)
100 Heating and baking device 101 Object to be heated (ingredients, food)
105 Net receiving member (net receiving rail)
110 Dish member (food heating plate)
111 Center part 112 of dish member 110 Main surface 113 of dish member 110 Peripheral part 114 Wall part 115 Corner part 116 Uneven part 117 Net 119 Through hole 200 Heating device (preheating device)
300 Food processing system

Claims (22)

A heating and baking device that heats an object using superheated steam,
a superheated steam generator that produces superheated steam;
a firing chamber in which the object to be heated is fired by the superheated steam;
A conveyance device for moving the object to be heated is provided inside the firing chamber,
An upper electric heater is provided above the conveyance device inside the firing chamber,
The superheated steam generation device is arranged below the conveyance device,
A drip receiving part is arranged below the side part of the conveying device,
At least a portion of the firing chamber has a structure that allows the inside of the firing chamber to be opened ,
The superheated steam generation device includes:
an electric heater section that heats steam, which is low-pressure steam;
a steam supply pipe that introduces the steam into the electric heater section;
a first sleeve portion that accommodates the electric heater portion;
a second sleeve portion that accommodates the first sleeve portion;
Equipped with
A heating and baking device, wherein the first sleeve part and the second sleeve part are formed with through holes through which superheated steam generated by heating by the electric heater part passes. The steam passing through the steam supply pipe is steam obtained by reducing the pressure of high-pressure steam, and the absolute pressure of the steam is 0.13 MPaA or less,
The first sleeve portion has a cylindrical shape,
A plurality of the through holes are formed at the distal end of the first sleeve part,
The second sleeve portion has a cylindrical shape,
The heating and baking device according to claim 1 , wherein a plurality of the through holes are formed in the cylindrical portion of the second sleeve portion. The electric heater section is provided with fins,
The electric heater section includes a heat generating section formed by bundling a plurality of heating wires,
The cross section of the heat generating part has a circular shape,
The fin is an annular member having an outer diameter larger than an outer diameter of the heat generating part and smaller than an inner diameter of the first sleeve part,
A plurality of the fins are arranged at intervals along the longitudinal direction of the heat generating part,
At least half of the heat generating part constituting the electric heater part is located in a heating container part surrounding a region including the second sleeve part,
The heating and baking apparatus according to claim 2 , wherein the heating container section and the baking chamber are configured to create a space surrounded by a member including a heat insulating material. A partition plate is formed between the firing chamber and the superheated steam generation device,
A through hole is formed in the partition plate,
The heating and baking apparatus according to any one of claims 1 to 3 , wherein a lower electric heater is disposed between the partition plate and the conveyance device. A plurality of the upper electric heaters and the lower electric heaters are respectively arranged along the traveling direction of the conveying device,
The heating and baking apparatus according to claim 4 , wherein the upper electric heater and the lower electric heater are arranged in positions that do not overlap each other when viewed from above. A heating and baking device that heats an object using superheated steam,
a superheated steam generator that produces superheated steam;
a firing chamber in which the object to be heated is fired by the superheated steam;
A conveyance device for moving the object to be heated is provided inside the firing chamber,
An upper electric heater is provided above the conveyance device inside the firing chamber,
The superheated steam generation device is arranged below the conveyance device,
A drip receiving part is arranged below the side part of the conveying device,
At least a portion of the firing chamber has a structure that allows the inside of the firing chamber to be opened,
The drip receiving section is arranged on both sides of the conveying device in the traveling direction,
The drip receiving part is composed of a U-shaped member with an open upper part,
A heating and baking device configured such that a liquid flows in a concave portion of the U-shaped member . A plate member on which the object to be heated is placed is arranged on the conveyance device,
The center part of the dish member is higher than the peripheral part,
A penetration part is formed in a part of the peripheral part,
7. The heating and baking apparatus according to claim 6 , wherein a concavo-convex portion is formed on the main surface of the dish member. The dish member is made of aluminum or aluminum alloy,
The uneven portion is at least one of a convex pattern and a groove pattern,
The heating and baking device according to claim 7 , wherein the penetrating portion is provided corresponding to the drip receiving portion. The heating and baking apparatus according to any one of claims 1 to 8 , wherein the upper electric heater is fixed by an electric heater support whose position can be changed in the height direction. The heating and baking device includes a support body that supports the baking chamber,
The firing chamber includes:
a hood member that covers the conveyance device;
a hinge portion rotatably connecting the hood member to the support body portion;
The heating and baking device according to any one of claims 1 to 9 , comprising: an opening/closing handle connected to a part of the hood member. The heating and baking apparatus according to claim 10 , wherein the upper electric heater is attached to the hood member. In the heating and baking device, at least one of an inlet portion for introducing the heated object and an outlet portion for discharging the heated object is provided with a flip-up arm portion that can change the angle of the tip of the conveying device. The heating and firing apparatus according to any one of claims 1 to 11 . A heating and baking device that heats an object using superheated steam,
a superheated steam generator that produces superheated steam;
a firing chamber in which the object to be heated is fired by the superheated steam;
Equipped with
A conveyance device for moving the object to be heated is provided inside the firing chamber,
An upper electric heater is provided above the conveyance device inside the firing chamber,
The superheated steam generation device is arranged below the conveyance device,
A drip receiving part is arranged below the side part of the conveying device,
At least a portion of the firing chamber has a structure that allows the inside of the firing chamber to be opened,
The heating and baking device further includes a heating device that preheats the object to be heated that is introduced into the heating and baking device,
The heating device is a steam heating device that heats the object to be heated using steam,
The steam heating device includes:
a conveyance device that conveys the object to be heated;
a dome portion that covers above the transport device;
a liquid holding container located below the dome portion and holding the liquid introduced into the area below the conveying device;
comprising a steam introduction pipe for introducing steam into a space surrounded by the dome part and the liquid holding container,
The heating and baking device is configured so that the object to be heated is heated by the heat of the steam discharged from the steam introduction pipe and the heat of the liquid heated by the steam. The heating and baking apparatus according to claim 13 , wherein at least a portion of the dome portion is configured to open the space. The object to be heated is food,
The heating and baking device according to any one of claims 1 to 14 , wherein the conveyance device is one selected from the group consisting of a net conveyor, a belt conveyor, a chain conveyor, and a roller conveyor. A plate member that is introduced into a heating and baking device and on which an object to be heated is placed,
The plate member is
The main surface and
and a peripheral edge located at the periphery of the main surface,
The central part of the main surface is configured to be higher than the peripheral part,
A penetration part is formed in a part of the peripheral part,
An uneven portion is formed on the main surface of the dish member,
In the dish member, the uneven portion is at least one of a convex pattern and a groove pattern. A steam heating device that heats an object using steam,
The steam heating device includes:
a conveyance device that conveys the object to be heated;
a dome portion that covers above the transport device;
a liquid holding container located below the dome portion and holding the liquid introduced into the area below the conveying device;
comprising a steam introduction pipe for introducing steam into a space surrounded by the dome part and the liquid holding container,
A steam heating device configured so that the object to be heated is heated by the heat of steam discharged from the steam introduction pipe and the heat of the liquid heated by the steam. A portion of the steam introduction piping extends to a region of the liquid holding container into which the liquid is introduced,
18. The steam heating device according to claim 17 , wherein a part of the steam introduction piping is configured so that the liquid is heated by the steam discharged from the part. A handle is attached to the dome portion,
The steam heating device according to claim 18 , wherein the dome portion is removably connected to the liquid holding container. A heat treatment method using the heating and baking apparatus according to any one of claims 1 to 15 ,
a step of generating superheated steam by heating the steam;
introducing the superheated steam into a firing chamber;
heating an object to be heated in the firing chamber;
Inside the firing chamber, the object to be heated is moved by a conveyance device,
The moving object to be heated is fired together with the superheated steam by an electric heater,
A drip receiving part is arranged below the side part of the conveying device,
A heating treatment method, wherein drip liquid generated from the object to be heated in the heating step is received by the drip receiver. At least a portion of the firing chamber has a structure that allows the inside of the firing chamber to be opened,
21. The heat treatment method according to claim 20 , wherein at least one of inspecting and cleaning the inside of the firing chamber is performed by opening at least a portion of the firing chamber. The heating temperature in the firing chamber is 300°C or higher,
The object to be heated in the baking chamber is food,
The heat treatment method according to claim 20 or 21 , wherein the food is at least one selected from the group consisting of marine products, meat, vegetables, bread, rice, coffee beans, and tea.