JPH067120A - Gravy applicator in continuous roaster - Google Patents

Abstract

PURPOSE:To provide a gravy applicator so designed that a press belt is equipped above a conveyor belt for a food to be treated in a gravy-receiving dish so as to travel in parallel with the conveyor belt at a height lower than the surface of gravy, thereby preventing the food from being deviated from its proper position or from floating over the gravy. CONSTITUTION:A press belt means 40 so as to travel in parallel with a conveyor belt 27 is equipped above a conveyor 25 to carry a food E to be treated into a gravy-receiving dish 24. Thereby, the lower surface of a press belt 42 in the means 40 descends below the surface of the gravy in the dish 24, ensuring the gravy to be applied on the food.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention mainly relates to a continuous pottery for continuously firing a large number of eel broilers, and in particular,
The present invention relates to a device for adding a sauce to an eel as a preliminary step before baking.

[0002]

2. Description of the Related Art Generally, it is necessary to immerse a specific food item in a container of seasoning to attach the seasoning to the surface, or to immerse a tempura material with colomo into heated oil and fry it. The use of belt conveyors for continuous operation is not necessarily new. That is, there is a device for immersing a food placed on a heat-resistant belt conveyor, for example, a chain conveyor, in a container filled with sauce or heated oil and pulling it up.

[0003]

However, when the food to be treated is attempted to be immersed in liquid sauce or oil by using a belt conveyor, the food is floated in the sauce or oil and the sauce is satisfied. May not be adhered to, or while traveling in a highly viscous sag or oil by a conveyor, it may be washed away due to resistance in the liquid and the position and posture may change, so it may be necessary to pull up from the sag again by the conveyor. It can be difficult. This tendency is often seen when grilling or fried fish such as eel and oil such as roast chicken (hereinafter referred to as eel) whose surface has oil.

[0004]

SUMMARY OF THE INVENTION The present invention solves the above-mentioned problems and is an apparatus which allows a eel or the like to be reliably immersed in a container of sauce and then collected on the conveyor in the previous state. In the continuous pottery that supports a sauce tray for putting sauce in the support frame and a transfer belt for carrying eels and the like into the sauce tray, the support frame is provided on the support frame. It is characterized in that a restraining belt which is located above the transport belt and runs in parallel at the same speed as the transport belt is supported, and the lower surface of the restraint belt is set at a position lower than the liquid surface of the sag.

[0005]

The eel and the like, which have been white-baked or steamed as a pretreatment, are placed on the transfer belt, enter the sauce tray for the sauce, and are once immersed in the sauce. At this time, the upper surface of the eel or the like is transferred in a state where the lower surface of the restraining belt is in light contact with the upper surface of the eel to prevent the food to be treated from floating or moving, and is transferred in the sauce.

[0006]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described below with reference to the illustrated embodiments. In FIG. 1 and FIG. 2, reference numeral 10 is a broiler, such as eel, which is a continuous broiler. That is, the broiler 10 such as eel is a white baking means 1a for breaking the eel and removing the internal organs, a steaming means 1b for steaming the white baked one to soften it, and a sauce means 1c for adding a sauce to it. The roasting and roasting means 1d and the freezing means 1e for freezing the roasted eels and the like are provided with the selecting means 1f for additionally selecting the frozen roasted eels by weight. As shown in FIG. 2, the belt conveyors provided for each of the various processing means described above are connected to each other to form a series of devices. In this embodiment, the white roasting means 1a is composed of a preliminary roasting unit and a main roasting unit in two stages, and three pairs of the sagging unit 1c and the roasting unit 1d are installed.

Next, a sagging device 20 of the present invention corresponding to the sag means 1c will be described. As shown in FIG. 3, the saucer 20 receives white eels from the belt conveyor 21 of the steaming means 1b, attaches them to the sauce, and sends them out to the belt conveyor 22 of the baking means 1d in the next step. , Such work is configured to be performed automatically and continuously. That is, the sagging device 20 has a support frame 23 made of an L-shaped angle member.
The sauce saucer 24 supported by the sauce saucer 24 and the transfer conveyor 25 that carries the eels or the like to be processed into the sauce saucer 24 and transfers the food.

The transfer conveyor 25 comprises pulleys 26, 26 at both ends supported by the support frame 23, and a transfer belt 27 wound between them. The transfer conveyor 25 is a so-called chain conveyor, and as shown in FIGS. 5 and 6, includes a link member 28 wound between pulleys (or sprockets) at both ends and a connecting pin 29 that connects them. The transfer belt 27 is constructed by entwining a wire mesh 31 on the connecting pins 29. Although the transfer belt 27 includes the wire net 31 as an example, the wire net 31 may be omitted and the span of the connecting pin 29 may be slightly narrowed.

One end of the sauce tray 24 is rotatably supported by a support frame 23 by a pin 32, and the other end of the sauce tray 24 is a stopper 3.
It is locked to the support frame 23 by means of 3 so that it can be engaged and disengaged. Therefore, when the work of the day is completed, as shown by the phantom line in the figure, the locking tool 33 is released, the pin 32 is rotated about the axis, the internal sauce is discharged to the outside, and sprinkled with water. It can be cleaned. Incidentally, in order to cope with such work, the concrete floor surface supporting the support frame 23 is inclined to improve the drainage property. Further, the sauce tray 24 has an arc-shaped bottom surface, and a crescent-shaped greenhouse 34 is formed on the lower surface thereof. A part of the high-temperature steam supplied to the steaming means 1b is supplied to the greenhouse chamber 34 to keep the sauce at a predetermined temperature (for example, about 80 ° C.). Reference numeral 35 is a hood that is supported on the upper portion of the support frame 23 so as to be openable and closable and covers the upper surface of the sauce tray 24.

In addition to the above configuration, the sagging device 20 according to the present invention is located above the transfer conveyor 25,
A restraining belt means 40 is provided which runs in parallel with the transfer belt 27.

The restraining belt means 40 is arranged such that the lower surface of the restraining belt 42 is substantially parallel to the upper surface of the transfer belt 27. The center portion of both is bent downward and guided by a guide 45 as shown in FIG. 4 to descend to a position lower than the liquid surface of the sauce stored in the sauce tray 24. Both belts 27 and 42 are driven in the same direction at the same speed by an electric motor (not shown). Therefore, E such as eel is sandwiched between the transfer belt 27 and the restraining belt 32, and passes through the sauce contained in the sauce tray 24.

The restraining belt means 40 is composed of pulleys 41, 41, which are also axially supported by the support frame 23, and a restraining belt 42 wound between them. The restraining belt 4
2 is a link member 28 wound between the pulleys 41, 41 at both ends in the same manner as the transfer belt 27 shown in FIGS.
And a connecting pin 29 for connecting them, and a wire mesh 31 is entwined and attached on the connecting pin 29. The difference between the two is that, as shown in FIG. 7, the transfer conveyor 25 is mounted relatively flat on the connecting pin 29, but on the restraining belt means 40 side, the connecting pin 29 is provided.
It is loosely supported so that it hangs downward from.
And, the belt conveyor 21 at the hanging portion F
Loosely touching the top surface of E such as eel that is placed on the surface of the eel to prevent it from rising from inside the sauce, so that the entire E such as eel can be reliably sagged, and damage to E such as eel is small.

The sagging device 20 and the belt conveyors 21 and 22 of the steaming means 1b or the calcining means 1d.
The following three points have been taken into consideration in order to smoothly transfer E such as eel, which is the food to be processed, to the connection with.

The first point will be described by taking as an example the connecting portion between the conveyor 21 and the transfer belt 27 shown in FIG. In the connecting portion between the transfer belt 27 and the conveyor 21, an inverted triangular concave portion A is formed in the portions of both belts wound around the pulleys. Reference numeral 45 denotes a support shaft provided in the recess A, which is rotated in the belt moving direction at a peripheral speed of about 1.5 times the moving speed of the conveyor. Therefore, the eels and the like E conveyed by the conveyor 21 can immediately support the lower surface by the support shaft 45 even when the belt on the conveyor 21 side is bent downward according to the pulley and a gap is formed below,
The transfer belt 2 does not bend or collapse, and the arrangement of E such as eel does not collapse.
Move up to 7. The spindle 45 shown in the embodiment has a circular outer shape, but a hexagonal or polygonal shape can be considered.

The second point is the transfer conveyor 25 on the receiving side.
The pulley 26 on the front side of the
That is, it is set at a lower position, and the upper surface of the pulley 46 on the rear side, the upper surface of the support shaft 45, and the pulley 26 on the front side of the transfer conveyor 25 are lowered frontward in the feeding direction. This reduces bending of E such as eel and prevents damage.

The third point is, as shown in FIG.
That is, the rear end of the transfer belt 27 overhangs the rear end of the transfer belt 27. If it does not overhang, E of eel or the like may adhere to the restraining belt 42 due to the viscosity of the sag, and may be rolled up together with the restraining belt 42 at the portion of the pulley 26 on the rear side of the transfer conveyor 25.
By overhanging as described above, even if E such as eel adheres to the restraining belt 42, it can be naturally separated from the restraining belt 42 by the weight of E such as eel and smoothly transferred onto the transfer belt 27. . Therefore, it is possible to prevent E, such as eel, from being rolled up at the portion of the pulley 26 on the rear side of the transfer conveyor 25.

Further, some consideration is given to the connecting portion between the sagging device 20 and the belt conveyor 22 of the calcination means 1d so that the sag in the sauce tray 24 is not taken out unnecessarily. That is, as shown in FIG.
Is set shorter than the restraint belt 42, and as shown in FIG. 3, an air nozzle 47 is installed above that portion. Therefore, the transfer belt 27 to which a large amount of sagging adheres is always kept in the sag receiving tray 24, and the sag that is dripping from the transfer belt 27 is blown back by the pressure air and the receiving tray 2
It is blown back into 4 and falls. Reference numeral 48 is a fan for feeding compressed air to the air nozzle 47.

In this embodiment, the case where the eel broiled is exclusively produced has been described, but the present invention is not limited to this and can be diverted to the treatment of eels and other meats such as fish and chicken. Further, the present invention is not limited to sauce addition, and can be applied to many cooking methods in which liquid is passed, for example, fried food cooking performed in cooking oil.

[0019]

As described above, the present invention provides the restraining belt 42 above the transfer belt 27 on which the food to be treated is placed,
Both belts are driven at the same speed and in the same direction, and food to be treated such as eel is sandwiched between both belts to be temporarily immersed in the sauce tray 24 and then pulled up. Even if the food to be processed floats or the viscous resistance due to the sagging during the transfer causes the food to be processed to be transferred by the belt 27.
This has the effect of eliminating the problem of the upper position moving.

[Brief description of drawings]

FIG. 1 is an external view of a continuous burner according to the present invention.

FIG. 2 is a vertical sectional view showing the inside thereof.

FIG. 3 is an enlarged vertical cross-sectional view of the main part thereof.

FIG. 4 is an enlarged vertical cross-sectional view showing an enlarged portion A of FIG.

5 is a cross-sectional view taken along line VV in FIG. 4 showing a main part taken out.

FIG. 6 is a plan view thereof.

FIG. 7 is a sectional view taken along the line VII-VII.

FIG. 8 is an enlarged vertical sectional view of a B part in FIG.

[Explanation of symbols]

 24 ... Sauce tray 25 ... Transfer conveyor 27 ... Transfer belt 40 ... Holding belt means 42 ... Holding belt

Claims (3)

[Claims] 1. A continuous pottery which supports a saucer tray for putting sauce in a support frame and a transfer belt for transferring eels and the like into the saucer tray, wherein the support frame is positioned above the transfer belt. A sagging device that supports a restraining belt that runs in parallel at the same speed as the transfer belt, and sets the lower surface of the restraining belt at a position lower than the liquid surface of the sag. 2. A support shaft which rotates in the same direction as the moving direction of the transfer belt is provided in an inverted triangular concave portion formed in a connecting portion between the conveyor connected to the transfer belt and the transfer belt. Item 1. The sagging device according to item 1. 3. The sagging device according to claim 1, wherein a rear end portion of the restraining belt is made to overhang rearward from a rear end portion of the transfer belt.