JPH0453271Y2 - - Google Patents

Description

[Detailed description of the invention] [Industrial field of application and overview of the invention] The present invention is a method of heating food placed on a net-shaped conveyor using heating means disposed at opposing positions above and below the conveyor. This relates to a conveyor oven that heats the food, in which hot air that heats the bottom surface of the food is heated by a heat medium that carries heat for heating the top surface of the food.
The main purpose of this is to prevent the food from being pushed below the proper position, thereby preventing the food from being baked unevenly between the front and back sides.

[Prior art and its problems] Conventional conveyor ovens include, for example, the fourth conveyor oven,
There is a configuration as shown in FIG.

A pair of hot air blowing tubes 21 are arranged above and below a net-shaped conveyor 10 running in the refrigerator interior 1 in a manner that sandwiches the conveyor 10 from above and below, and protrude from the back wall 13 of the refrigerator interior 1. 22, and furthermore, a large number of hot air blowing holes 23,
23 is drilled.

In addition, suction ports 15, 15 for sucking air from the refrigerator interior 1 are bored in the back wall 13 of the refrigerator interior 1, and these suction ports 15, 15 and the hot air blowing tubes 21, 22 described above are connected to each other. A heater 17 and a ventilation fan 18 are provided in the ventilation path connecting the two.

In this device, as shown in FIG. 5, food A is placed on a net-like conveyor 10, and a heater
7 or the blower fan 18, the heater 17
The hot air generated by heating is sent from the blowing fan 18 to the upper and lower hot air blowing tubes 21, 22, and the hot air is directed from the hot air blowing holes 23, 23 formed in the hot air blowing tubes 21, 22 so as to face each other. The air is blown out and the foods A and A located between them are heated from above and below.

However, the above-described conventional method has a problem in that when heating small foods such as skewers, uneven cooking tends to occur between the front and back sides of the food A.

To explain in more detail the cause of the above problem, the top surface of the conveyor 10 on which the food A is placed is
It is configured to be located approximately in the middle of 2,
Thereby, the hot air blowing out from these hot air blowing pipes 21 and 22 in opposite directions merge near the surface of the conveyor 10.

However, the passage resistance (force that tries to prevent the passage of hot air) of the hot air passage from the blowing fan 18 to each hot air blowing tube 21, 22, and the hot air blowing holes 23, 23 formed in the hot air blowing tubes 21, 22, It is extremely difficult to set all aerodynamic conditions, such as the size, completely equal between the upper and lower hot air blowing tubes 21 and 22. Therefore, the speed of the hot air blown out from the hot air blowing holes 23, 23 facing each other up and down is made equal, and these hot air are directed to the conveyor 10.
It is extremely difficult to make an accurate collision on the top surface of the object.

And hot air blowing holes 23, 2 facing vertically.
When trying to bake food A when the hot air blown from the conveyor 10 does not collide and merge on the top surface of the conveyor 10, especially when trying to bake a small food A such as skewers, as shown in FIG.
is located offset in the direction of one of the hot air blowing holes 23 from the confluence point C of the hot air blown out from above and below, and the food A is in a state where hot air is blown only on one side of the food A. Therefore, while only one side is overcooked by the strong hot air, the other side is undercooked, resulting in uneven cooking of food A.

In addition, as a method that can eliminate the above-mentioned problem of uneven baking, there is also a type of food product A which is heated by placing food A between vertically opposing heating heaters 25, 25, as shown in FIG. According to this type, if the distance between the front and back sides of food A and the heating heaters 25, 25 facing them is set accurately, the way food A is baked between the front and back will be uniform, and the above-mentioned uneven baking will be avoided. becomes less. However, in such a case, the broth from the food A may adhere to the heat-generating heater 25 below it and become scorched, thereby reducing the durability of the heat-generating heater. There is an inconvenience that when the refrigerator is opened, smoke is generated and this smoke fills the inside of the refrigerator.

[Technical Problem] The present invention has been made in view of the above-mentioned points, and is a conveyor oven in which food heating means are provided above and below a net-shaped conveyor 10, respectively. Although this does not cause a decrease in the durability of the heat source, even when heating small foods, in order to prevent uneven cooking between the front and back of the food, the hot air that heats the bottom surface of the food is The technical problem is to prevent the food from being suppressed downward by the heat medium emitted from the heating means disposed above the conveyor 10, and to prevent damage and deterioration of the food heating means located below. do.

[Means] The technical means of the present invention for solving the above problems is as follows: ``As a food heating means, heat generating heaters 25, 25 are continuously arranged in parallel in the conveyor running direction on the upper surface of the conveyor 10 facing each other, and the conveyor 10 An air outlet is provided below the air outlet for blowing air upward in a diffusion rectified state, and above this, below the conveyor 10, hot air generating heaters 26, 26 are arranged continuously in the same direction, and above each hot air generating heater. A juice receiving gutter 27 is disposed close to and in parallel with this, and the elongated open portion between the liquid receiving gutter 27 and 27 is used as the hot air outlet 34.

[Effect] The above technical means works as follows.

A heat generating heater is disposed at an upper facing portion of the conveyor 10, and the upper side surface of the food A on the conveyor 10 is heated by the radiant heat emitted from the heat generating heater.

On the other hand, the lower surface side of the food A placed on the conveyor 10 is heated by a hot air generating heater 2 disposed below.
The air heated by 6 and 26 reaches the food A as hot air from the hot air outlets 34 and 34, and is heated and cooked by this hot air.

That is, the hot air coming out of the hot air outlet disposed below the conveyor 10 moves upward toward the conveyor 10, and passes through a large number of through holes drilled in the conveyor 10 to blow the small particles placed on the conveyor 10. Sprayed onto food A. At this time, the hot air blown out from below the conveyor 10 is suppressed downward by the radiation (heat rays) as a heat medium emitted from the heating heater above the conveyor 10, so that it does not reach the food A part. do not have.

In addition, the hot air supplied from below to the food baking section is heated by the hot air generation heaters 26, 26 to become hot air, and above the heaters there is a juice receiving gutter 27 close to the hot air. , 27, the broth from the food is reliably received and does not come into direct contact with the hot air generating heater.

[effect] The present invention has the following unique effects.

A hot air generation heater 2 that heats the lower surface of the food A with hot air and heats this blown air to generate hot air.
6 and 26 are covered separately by the juice receiving troughs 27 and 27, so it is not possible to directly heat the lower surface of the food A with a heat generating heater or the second conventional example disclosed in Japanese Patent Publication No. 39-12279. There is no need to worry about the boiling liquid that has fallen from the food A adhering to the heater and reducing the durability of the heater.

In addition, since there is no fear that the hot air blown onto the bottom side of the food A will be suppressed downward by radiation as a heat medium emitted from the heating means disposed above, both the top and bottom surfaces of the food A can be heated with hot air. Unlike the first conventional example described above, the convergence point of the upper and lower hot air is shifted from the position of the food A and one side of the hot air is not blown onto the food A, which does not occur at all. The front and back sides will be baked evenly.

In addition, the hot air generation heaters 26, 26 are connected to the liquid receiving gutter 2.
7, 27, the broth stored in the soup receiving gutter 27 during baking will be vaporized or burned to some extent by the heat from the hot air generating heaters 26, 26, and the soup receiving gutter 27, There is no need to clean the 27 frequently.

[Example] Next, an example of the present invention described above will be described in detail with reference to the drawings.

As shown in FIGS. 1 and 2, the conveyor 10 that runs across the inside of the warehouse 1 has drive rollers 31
and a driven roller 32, and the driving roller 31 is configured to be rotated by a motor (not shown).

Heat generating heaters 25, 25 are disposed above the conveyor 10 in the refrigerator interior 1, and above the heat generating heater 25, a large number of through holes 12, 1 are provided.
A heat ray reflecting plate 11 with holes 2 perforated therein is provided.

On the other hand, below the conveyor 10, hot air generating heaters 26, 26 for heating the hot air blown onto the foods A, A are disposed, and at an upper adjacent portion of the hot air generating heaters 26, 26, Juice receiving troughs 27, 27 are located parallel to these. The mutual gap between these juice receiving troughs 27, 27 serves as hot air outlets 34, 34.

Below the hot air generating heaters 26, 26, as shown in FIG.
An air diffusion plate 36 with a cutout 7 is provided,
The air diffusion plate 36 is inclined so as to become lower as it goes from the rear of the appliance B toward the front door 19. Further, at the upper and lower portions of the front edges of the slits 37, 37 cut in the air diffusion plate 36, an upright wall 38 for adjusting the direction of air blowing and a hanging portion 39 for taking in air upward are protruded, respectively.

The space 46 below the air diffusion plate 36 is located inside the refrigerator 1.
The discharge side 4 of the fan 42 is isolated and arranged on the back side of the
Further, the suction port 43 of the fan 42 is connected to the upper space 47 of the heat ray reflection plate 11 which is disposed at the upper part of the refrigerator interior 1 and reflects the heat rays of the heat generating heater 25 downward.

Next, the operation of the above embodiment will be explained.

When a start switch (not shown) is turned on, the fan 42 and the conveyor 10 begin to drive, and the heat generating heaters 25 disposed above and below the conveyor 10 start to drive.
The hot air generating heaters 26, 26 begin to generate heat.

When the fan 42 is driven, the air inside the refrigerator 1 flows through the refrigerator interior 1 → the through hole 12 of the heat ray reflector 11 → the space 47 above the heat ray reflector 11 → the suction port 43 of the fan 42 →
Discharge side 44 of fan 42 → lower space 46 of air diffusion plate 36 → slits 37, 37 of air diffusion plate 36
→The hot air outlet 34, 34 formed by the mutual gap between the juice receiving troughs 27, 27→The inside of the refrigerator 1 is circulated.

The circulating air comes into contact with the hot air generating heaters 26, 26 and is heated and heated to become hot air before being blown out into the refrigerator interior 1.

In this state, the foods A and A are placed on the upstream side of the conveyor 10 which is in operation and are supplied to the interior of the warehouse 1.

Then, the hot air that circulates through the refrigerator interior 1 along the route described above is blown onto the lower surface of the foods A and A that have been sent into the refrigerator interior 1, and the hot air that circulates through the refrigerator interior 1 along the route described above is blown onto the upper surface of the foods A and A located above them. Radiant heat emitted from the heat generating heater 25 is irradiated.

In this state, the conveyor 10 continues to run at a low speed, and when the foods A and A finish passing through the chamber 1 and are delivered to the tray 46, the foods A and A are completely baked and cooked. becomes.

In the case of the above embodiment, the conveyor 1
When the food A, A placed on the top surface of the food 0 comes out with boiling juice due to heating and falls downward, the falling broth will be received by the soup receiving troughs 27, 27, and the broth will be transferred to the hot air. It does not adhere to the generation heaters 26, 26 and reduce their durability.

In addition, the hot air blown out from the hot air outlets 34, 34 formed by the mutual gap between the juice receiving troughs 27, 27 is directed to the foods A, A on the conveyor 10 without being obstructed by anything else. In addition to directly heating these foods, the upper surfaces of these foods A and A are directly irradiated with radiation emitted from the heat generating heater 25.
The front and back sides of food A will not be baked unevenly.

In addition, the heat-generating heaters 25 and 2 that heat the foods A and A
5 and the heat generation amount of the hot air generation heaters 26, 26, each heat generation heater 25, 25 and each hot air generation heater 26,
If the temperature can be adjusted every 26, the cooking method can be changed depending on the type of foods A and A to be heated. That is, the heating method may be changed depending on the type of food, such as heating on a low heat on the upstream side of the conveyor 10, heating on a medium heat in the middle, and heating on a high heat on the downstream side, or heating in the reverse order. This can contribute to improving the taste.

[Brief explanation of the drawing]

Fig. 1 is a partially cutaway front view of the embodiment of the present invention, Fig. 2 is a plan view thereof, Fig. 3 is a longitudinal side view, and Figs. 4 to 7 are explanatory views of the conventional example. , 25... Heat generating heater, 34... Hot air outlet.

Claims (1)

[Scope of utility model registration request] In a conveyor oven in which food heating means are disposed above and below a net-shaped conveyor 10, heat generating heaters 25, 25 are installed continuously in the conveyor running direction as the food heating means on the upper surface of the conveyor 10 facing each other. An air outlet section is provided below the conveyor 10 for blowing air upward in a diffusion rectified state, and above this, below the conveyor 10, hot air generating heaters 26, 26 are arranged continuously in the same direction. ,
A juice receiving gutter 27 is disposed above and parallel to each hot air generating heater, and these liquid receiving gutter 27, 27
The elongated opening between them is connected to the hot air outlet 34, 3.
4 conveyor oven.