JPS5925310Y2 - Hot air direct injection contact heating oven - Google Patents

Description

[Detailed Description of the Invention] The present invention relates to a hot air direct injection contact heating type oven that directly injects hot air generated from various heat sources such as gas and electricity into contact with various foods such as food to bake, boil, and steam them.

The conventional oven is shown in Figs.
Oven A in the figure heats the fish placed on a grilling plate A directly over the upper and lower burners using two groups: the upper burner and the lower burner, and exhaust air is from the upper roaster, so there is no grilling plate in the oven A. It cannot be stored in a single layer, so several units must be lined up for large-volume cooking, and the parts near the upper and lower burner halves of the fish eye tend to burn quickly and cause uneven cooking, and the heat efficiency is poor, and the thermostat is Since it is not equipped, the width of the tunnel is small.

Oven B in Figure 2 uses the combustion heat that naturally rises from the gas burner in a separate room to naturally descend as a heat flow of 320'C to 400°C from the ceiling holes. Because it comes into contact with the fish and discharges it to the rear chimney (not shown), oven B can accommodate only one tier of grills. different.

) Although it uses natural convection of heat, heat exchange with the fish's eyes is poor.

That is, when food is heated, the moisture inside the food evaporates, forming a thermal boundary layer around the food, especially on its upper surface, which is a layer to which heat is difficult to conduct.

Therefore, it has poor thermal efficiency and is not equipped with a thermostat, so the tuning range is small.

Furthermore, the oven C shown in the plan view of Fig. 3 is a sirocco fan in which the heat emitted from the heat exchangers O and W arranged in the left and right heat source chambers N and R respectively is heated to 90°C as shown by the arrow.
It uses a horizontal convection method that forces heat to flow back and forth as a heat flow of ~290°C. The number of trays installed is small, and therefore the thermal efficiency cannot be said to be good.

The figure in the middle shows a double-swing front door.

In addition, oven D in Fig. 4 is a bell I conveyor system, and the food items placed on the belt conveyor enter the baking chambers one after another and are monitored by infrared lamps installed above the baking chambers. Since it is heated by irradiation and then exits from the baking chamber one after another, it is suitable for cooking large quantities of roasted clay, but the baking chamber is poorly sealed and has poor thermal efficiency, and it is also not equipped with a thermostat. The width of the menu is small, and at least one worker must be stationed at the start and end of the belt conveyor at all times.

The present invention aims to eliminate all the drawbacks of the conventional ovens and provide a hot air direct injection contact heating oven that can cook in large quantities, has excellent thermal efficiency, allows a wide range of menu items, and achieves uniform and good baking.

An embodiment of the present invention will be described with reference to FIGS. 5 to 7.

The hot air direct injection contact heating type oven Y of the present invention consists of a heat insulating material storage body 3 with legs 2 with movable casters 1 attached to the lower end, and a side chamber 4 integrally attached to the outside of the left side of the storage body 3. The main body 3 includes a ceiling partition plate 5, a left partition side plate 6 from which a hot air induction lower shown in FIG. A ceiling chamber 11 having an outside air intake front window 10 and left and right duct chambers 12 communicating with both sides of the ceiling chamber 11 through a right partition side plate 9 in which 8 groups of intake holes facing the hot air induction lower group are penetrated in multiple stages at equal intervals above and below. .13 and a storage room 16 which can be opened and closed freely by a single-opening front door 15 attached with a hinge 14, and also has a built-in group of gas burners 17 and ventilation through the ceiling room 11 and a group of vents 18. A flexible combustion chamber 19 is provided on the ceiling partition plate 5, while a blower 20 with a suction fan 20a facing the left side of the ceiling chamber 11 is fixed to the left side wall 3a of the storage body 3, and the other side The left circulation ducts 1 to 13a communicate with each other at the bottom by an exhaust guide plate 21 vertically installed inside the right duct chamber 13 from the right side of the wall 3b, and the outside through an exhaust pipe 22 that penetrates the ceiling wall 3b and has a chimney. A freely ventilable right exhaust duct path 13a is formed into two halves, and each grilling plate y shown in FIG.
A pair of left and right side shelf supports 23, 24 projecting from the left partition side plate 6, supporting the cross-supporting sides of both side edges y', y'' of the shelf so that they can be slid in and out forward and backward, are provided on the left partition side plate 6, and the hot air induction lower group of each stage faces between each stage. They are stacked side by side in multiple stages, and a large number of groups of jetting holes 253 are inserted between the shelf supports 23 and 24 on both the upper and lower sides of each stage, as shown in Figures 10 and 11, covering almost the entire area of the lower surface. The left end opening 25b of the hot air injector 25 is placed close to the opening end of the hot air guiding lower, so that it can be freely pulled out forward and backward.

The side chamber 4 includes a motor 20b of the blower 20 therein,
The head 26a of the temperature sensitive rod 26 that penetrates the left side wall 3a of the refrigerator main body 3 and the left partition side plate 6 protrudes, and
A main burner solenoid valve 27, a starter solenoid valve 28, and a high flame solenoid valve 29 are incorporated, and a gas pipe 31 with a manual open/close valve 30 protruding from the bottom surface 4a is housed, while the front surface 4b is connected to a temperature sensitive rod 26. A thermometer 32, a timer 333, a timer switch 33b, a power light 34a, a driving light 34b, a driving switch 35a, a heat intensity changeover switch 35b, and a buzzer 36 are installed.

In the figure, 37 is a power cord.

As shown in FIG. 7, the shelf supports 23 and 24 are each formed in a U-shape in cross section, facing each other at a predetermined distance apart, except for the one at the top which is shaped like an O-shaped cross section. A guide piece 24a for guiding one end of the jet heater 25 stands upright, and the cross section as a whole has an inverted F shape.

As shown in FIGS. 10 and 11, the heating device 25 has an opening 25b at the left end, and a hot air backflow prevention device from the lower surface side with a group of heating holes 253 extending inwardly through the entire length of the opening 25b. The weir pieces 25C each extend obliquely and have a rectangular thin box shape with handles 25d and 25e protruding from the center of both front and rear ends in the pull-out direction.

In the embodiment of the present invention, the case where the left and right shelf supports 23, 24 are installed inside the storage room 16 has been exclusively explained. Both sides of the grilling plate y are supported across the left and right sides of a rack 39 that is integrally provided on a U-shaped trolley 38, and shelf supports 40 and 41 with square cross sections facing each other are arranged vertically in multiple stages at equal intervals. A pair of front and rear cross beams 42.43, which straddle the left and right shelf supports 40.41 of each stage in a crossed parallel cross-shaped pattern and slidably support the front and rear sides of the jet heater 44, are installed in the left and right direction. A jet heater 44 is installed in a direction perpendicular to the direction in which the baking tray y is pulled out.
The rack 39 itself may be formed so that it can be freely taken out and stored in the storage room 16.

Then, the rack 39 in which seven groups of grilling plates with food to be cooked are stacked in multiple stages is stored in the storage room 16, the single-opening front door 15 is closed, and when the food is baked, the single-opening front door 15 is opened. It can be pulled out from the storage room 16 and transported to a separate serving table or service counter in each rack 39.

As shown in FIGS. 14 and 15, the injector 44 used here has an opening 44b at only the left end and a handle 44 at the closed right end.
The group of jetting holes 44a and the weir piece 44C are constructed in the same manner as the jetting device 25.

Since the configuration is as described above, the power cord 37 is connected to a power source (not shown) and the power light 34 is connected in advance of the actual operation.
After turning on the timer 33a, the timer 33a is set to a time corresponding to the heating temperature according to the menu of the food that has been placed on each grilling plate y and stored in multiple stages in the storage room 16, and the timer switch 33b is turned on. Turn it on, then turn on the operation switch 35a, turn on the operation light 34b, and turn the heat intensity changeover switch 35b as necessary.The gas burner 17 group will ignite and start combustion. The heated air in the chamber 19 is sucked into the ceiling chamber 11 by the suction fan 20a of the blower 20, and the heat flow H-F that descends through the left duct chamber 12 is transferred from the group of blowholes 6a of the left partition side plate 6 to the hot air induction lower Openings 25b, 4 of the jet heater 25.44 facing through the group
From 4b, hot air enters the inside with force and breaks into the weir piece 25.
Since the backflow from the openings 25b and 44b is prevented by C and 44C, hot air continues to blow out from the heating holes 25a and 44a as the internal pressure of the jet heater 25.44 increases, directly blowing the food on the baking tray y. The hot air is heated by exchanging heat by injecting it into contact with the storage compartment 16, and then enters the circulation duct path 13a of the right duct chamber 13 through the group of 8 intake holes in the right partition side plate 9, and most of the air flows into the blower 20. It is sucked and rises to the ceiling room 11.
1) I) The heat flow H-F, which is cycled but whose temperature has partially decreased, flows from the lower end of the right duct chamber 13 to the exhaust duct passage 1.
3b and is discharged from the exhaust pipe 22 to the outside.

When a predetermined time has elapsed, a buzzer 36 sounds to notify that the roasted clay cooking is complete.

In addition, if the food to be cooked should not come in direct contact with hot air, such as fried eggs, it is also possible to invert the heater 25.44 and spray the hot air onto the bottom surface of the grilling plate y for baking. Therefore, the width of the tune is wide.

This project uses a direct injection contact heating method for the food to be cooked, so hot air is directly applied from above the food to blow away the temperature boundary layer where heat transfer is poor, maximizing heat transfer and providing outstanding thermal efficiency and heat exchange effect. Therefore, energy and cost savings can be achieved, and in addition, the surface of the food can be heated and hardened quickly, and components inside the food can be prevented from flowing out and evaporating, so that the food can be baked and cooked deliciously.

Moreover, in the case of the embodiment of the present invention, it is vertical, so the installation area is small, and there is no limit to the number of baking trays that can be stored in the storage room.It is equipped with a temperature-sensitive rod and a timer, and the menu is rich. It can be applied to grilled, boiled, and steamed foods, and has excellent practicality and usefulness, such as a relatively small amount of smoke from the exhaust stack.

In addition, in the embodiment of this proposal, the combustion generated gas circulation method using gas is exclusively explained, but the method is not limited to this, and any heating source such as electricity may be used.In short, if a hot air induction port and a jet heater are used, The oven structure does not matter.

[Brief explanation of the drawing]

Figures 1 to 4 are illustrations of conventional oven heating;
6 are a front view and a plan view of the present invention, FIG. 7 is a sectional view taken along the line VII-VII of FIG. 6, FIG. 8 is a slope view of the hot air induction port, and FIG. FIG. 10 is a slope view of the injector, FIG. 11 is an X-ray cross-sectional view of FIG.
Figure 14 is a slope view of another injector, Figure 15 is Figure 14 x
It is a v-xv sectional view. Y... Hot air direct injection contact heating oven, y... Baking plate, y, y"... Both side edges, 3... Warehouse body, 6.
... Left partition side plate, 6a... Fumarole, 7... Hot air induction port, 16... Storage room, 23° 24, 40.41... Left and right shelf support, 24 a... Guide piece, 25.44... Heater, 25 a, 44 a... Heat vent, 25 b,
44 b...Opening, 25 C, 44C-...Weir piece, 2
5 d, 25 e, 44 d - Handle, 39.
··rack.

Claims (1)

[Scope of Claim for Utility Model Registration] 1. A storage compartment provided within the storage body is slidably supported on racks on both sides of each grilling plate on which food is placed relative to each other, so that the storage compartment is arranged in multiple stages equally spaced vertically. On the one hand, it is formed so that it can be stored freely, and on the other hand, between the upper and lower shelf receivers of each stage, the opening at one end of the jet heater, which has a large number of jet holes extending over almost the entire surface of one side, is connected to a hot air induction port that extends separately from the gantry. Hot air direct injection contact heating type oven 2 consisting of an intervening rack that faces close to the opening end and can be freely drawn out.The shelf brackets on both sides face each other and are formed in a U-shape in cross section, while the racks opposite to the hot air induction port are A hot air direct injection contact heating oven according to claim 1, wherein a guide piece extends upright from the upper end of a side shelf support. 3. The hot air direct injection contact heating oven according to claim 1 or 2 of the utility model registration claim, wherein the injector has a thin box shape with one end open. 4. The hot air direct injection contact heating type oven according to claim 1, 2, or 3 of the utility model registration claim, wherein the injector has a handle protruding from the closed end in the drawing direction. 5. The injector is a hot air direct injection contact heating type according to claim 1, 2, 3, or 4 of the utility model registration claim, which has a hot air backflow prevention weir piece protruding from the inside of the opening. oven. 6. The group of shelf supports on both sides and the group of heaters are horizontally hung in multiple stages on movable racks that can be moved in and out of the storage room. Section 4 or Section 5
Hot air direct injection contact heating oven as described in .