JPS642333B2 - - Google Patents

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Publication number
JPS642333B2
JPS642333B2 JP3344285A JP3344285A JPS642333B2 JP S642333 B2 JPS642333 B2 JP S642333B2 JP 3344285 A JP3344285 A JP 3344285A JP 3344285 A JP3344285 A JP 3344285A JP S642333 B2 JPS642333 B2 JP S642333B2
Authority
JP
Japan
Prior art keywords
frequency heating
section
dough
rice cracker
kiln
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired
Application number
JP3344285A
Other languages
Japanese (ja)
Other versions
JPS61192238A (en
Inventor
Shigeru Kasahara
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
ARAI KIKAI SEISAKUSHO
Original Assignee
ARAI KIKAI SEISAKUSHO
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by ARAI KIKAI SEISAKUSHO filed Critical ARAI KIKAI SEISAKUSHO
Priority to JP3344285A priority Critical patent/JPS61192238A/en
Publication of JPS61192238A publication Critical patent/JPS61192238A/en
Publication of JPS642333B2 publication Critical patent/JPS642333B2/ja
Granted legal-status Critical Current

Links

Description

【発明の詳細な説明】 〔産業上の利用分野〕 この発明は、米菓焼成装置の改良に関する。[Detailed description of the invention] [Industrial application field] This invention relates to improvements in rice cracker baking equipment.

〔従来の技術〕[Conventional technology]

従来のこの種装置としては、長い連続した焼成
窯を通過するベルトコンベア上に米菓生地を載置
させ、これを上下から同時にガスバーナーにより
連続加熱して色付け焼成していた。この従来装置
では、焼成時間が長いので米菓生地にぶく(水泡
で生地に生ずる局部的な膨れ)が生じて反ると
か、形が崩れ平に仕上らないとか、さらにはぶく
の生ずるにまかせるため硬焼きができない等の欠
点があつた。そこで、焼成時間を短縮化し、膨化
率を高め、膨化を均一化するため、米菓製造に高
周波を利用したものが開発された。高周波加熱を
利用して米菓を製造する手段としては、例えば特
公昭46−15665号公報に記載のものが知られてお
り、これは、膨化せる米菓の主原料として米穀を
水の存在下において加熱、粉砕、捏和してα化度
60%以上の粘調性均一物質とし、これを適宜大に
成型した後、予熱乾燥を行ない、水分10〜20%と
し、次いでこの予備乾燥物を高周波加熱にて内部
より加熱、膨化させ水分3%以下になるまで加熱
する技術的思想である。また、同様の目的で、特
開昭50−42064号公報に記載のものも開発された。
In conventional devices of this type, rice cracker dough was placed on a belt conveyor that passed through a long continuous baking oven, and the rice cake dough was heated simultaneously from above and below using gas burners to color and bake the dough. With this conventional device, since the baking time is long, the rice cracker dough may cause bubbles (localized swelling caused by blisters in the dough) and warp, lose its shape, and not be finished flat. It had drawbacks such as not being able to be baked. Therefore, in order to shorten the baking time, increase the puffing rate, and make the puffing uniform, a method was developed that uses high frequency waves to make rice crackers. As a means of producing rice crackers using high frequency heating, for example, the method described in Japanese Patent Publication No. 15665/1986 is known, and this method uses rice grains as the main ingredient of puffed rice crackers in the presence of water. The degree of gelatinization is determined by heating, crushing, and kneading.
A homogeneous substance with a viscosity of 60% or more is molded into an appropriately large size, and then preheated and dried to a moisture content of 10 to 20%.Then, this predried material is heated from the inside using high-frequency heating to swell and reduce the moisture content to 3. The technical idea is to heat it until it becomes less than %. Furthermore, for the same purpose, a method described in Japanese Patent Application Laid-open No. 42064/1983 was also developed.

〔解決しようとする問題点〕[Problem to be solved]

これら高周波加熱利用の従来技術において、短
時間に所定の膨化度を得ることができるが、風味
の点において電熱、ガス等を利用した外熱型手段
に劣り、特に仕上品に「粉つぽさ」が残つてしま
い、米菓特有の香り高い風味に欠けていた。
Although these conventional techniques using high-frequency heating can achieve a desired degree of swelling in a short time, they are inferior to external heating methods using electric heat, gas, etc. in terms of flavor, and the finished product is particularly dry. ” remained and lacked the aromatic flavor characteristic of rice crackers.

そこで、この発明は、高周波加熱を施しても風
味を損ねず、短時間で所定の膨化度を得るととも
に、ひび割れせんべい等も簡単に製造することが
でき、装置全体の小型化も図れる米菓焼成装置を
提供することを目的とする。
Therefore, this invention has developed a rice cracker baking method that does not impair flavor even when subjected to high-frequency heating, achieves a desired degree of puffiness in a short period of time, can easily produce cracked rice crackers, etc., and can also reduce the overall size of the device. The purpose is to provide equipment.

〔問題点を解決するための手段〕[Means for solving problems]

上述の目的を達成するため、この発明は、米菓
生地の移送方向に沿つて予熱窯部、膨化窯部、色
付窯部を順次設け、予熱窯部に外熱処理手段に続
いて高周波加熱部を備え、高周波加熱部は移送さ
れてくる米菓生地の上下いずれか一方に高周波加
熱機を備えるとともに、他方に熱風と冷風とを切
換えることのできる送風機を備えた。
In order to achieve the above object, the present invention sequentially provides a preheating oven section, a swelling oven section, and a coloring oven section along the transfer direction of rice cracker dough, and a high frequency heating section is provided in the preheating oven section following an external heat treatment means. The high-frequency heating section was equipped with a high-frequency heating machine on either the top or bottom of the rice cracker dough being transferred, and a blower on the other side that could switch between hot air and cold air.

〔作用〕[Effect]

この発明によれば、予熱窯部の外熱処理手段で
加熱し生地表面に薄い皮を形成した米菓生地を高
周波加熱部の高周波加熱機と送風機とにより熱風
又は冷風を加えながら高周波加熱して生地表面と
内部温度とを均一なものとし、次いで膨化窯部で
生地を挾み焼きして延ばし、最後に色付窯部で生
地に焼き色を付ける。
According to this invention, the rice cracker dough, which has been heated by the external heat treatment means in the preheating oven section to form a thin crust on the surface of the dough, is subjected to high frequency heating while applying hot or cold air using the high frequency heating machine and the blower in the high frequency heating section. The surface and internal temperature are made uniform, then the dough is baked and rolled out in the expansion kiln section, and finally the dough is baked in the coloring kiln section.

〔実施例〕〔Example〕

以下にこの発明の好適な実施例を図面を参照し
つつ説明する。
Preferred embodiments of the present invention will be described below with reference to the drawings.

第1図に示す全体の概略側面図において、入口
側と出口側とに駆動ローラ1と従動ローラ2とを
設け、これらのローラ1,2間にステンレス製の
金網から成る無端のベルト3を懸架してある。こ
の無端ベルト3は幅を910mm程度とした。図中符
号4は、駆動ローラ1を回転させるための駆動源
である。ローラ1,2、ベルト3、駆動源4から
成るベルトコンベアによつて米菓生地が、図中右
手方向から左手方向に移送され、その移送方向に
沿つて外熱処理手段10、高周波加熱部20、膨
化窯部30、色付窯部40を順次設けてある。膨
化窯部30から色付窯部40にかけて前述のベル
ト3に対向するようにベルトコンベア5が設けて
あり、このベルトコンベア5のベルトも前述のベ
ルト3と同様に構成してある。外熱処理手段10
と高周波加熱部20とは米菓生地に予熱を加える
ので、これを総称して予熱窯部100という。
In the overall schematic side view shown in FIG. 1, a driving roller 1 and a driven roller 2 are provided on the inlet side and the outlet side, and an endless belt 3 made of stainless steel wire mesh is suspended between these rollers 1 and 2. It has been done. This endless belt 3 had a width of about 910 mm. Reference numeral 4 in the figure is a drive source for rotating the drive roller 1. The rice cracker dough is transferred from the right hand direction to the left hand direction in the figure by a belt conveyor consisting of rollers 1 and 2, a belt 3, and a drive source 4, and along the transfer direction, an external heat treatment means 10, a high frequency heating section 20, A swelling kiln section 30 and a coloring kiln section 40 are sequentially provided. A belt conveyor 5 is provided from the swelling oven section 30 to the coloring oven section 40 so as to face the above-mentioned belt 3, and the belt of this belt conveyor 5 is also constructed in the same manner as the above-mentioned belt 3. External heat treatment means 10
Since the high-frequency heating section 20 preheats the rice cracker dough, they are collectively referred to as a preheating oven section 100.

外熱処理手段10は、多数の給気孔11をベル
ト3の下方に配設し、この給気孔11から熱風又
は冷風を米菓生地に吹き付けつつガスバーナー1
0Aによつて生地を軟化させる。このとき生地の
表面を軟化状態にして薄い皮を形成する。ガスバ
ーナー10Aはベルト3の上下に配設してあり、
上火、下火ともに上下に移動可能に構成してある
(第3図参照)。
The external heat treatment means 10 has a large number of air supply holes 11 arranged below the belt 3, and blows hot air or cold air onto the rice cracker dough from the air supply holes 11 while blowing the gas burner 1.
Soften the dough by applying 0A. At this time, the surface of the dough is softened to form a thin crust. Gas burners 10A are arranged above and below the belt 3,
Both the upper and lower flames are configured to be movable up and down (see Figure 3).

高周波加熱部20は、第4図及び第5図に示す
ように、ベルト3の下方に2基の高周波加熱機2
1,21が備えられ、ベルト3の下方にこれら高
周波加熱機21,21に対向するように熱風又は
冷風の切換え可能な送風機22,22が備えつけ
てある。送風機22は送風源23、ダクト24、
フアン25、ダクトの途中に設けたバルブ26と
から成り送風源23は熱風と冷風とのいずれかを
選択して送ることができるようになつている。高
周波加熱機21は、発生機27から導波管28を
介して高周波加熱部20の室内へ導かれる。ま
た、高周波加熱部20の上面には排気フアン29
が設けてあるとともに、側面に点検扉29A,2
9Aが設けてあり、この点検扉29A,29Aを
開けるとリミツトスイツチ29B,29Bが作動
して高周波加熱を停止させる。
As shown in FIGS. 4 and 5, the high-frequency heating section 20 includes two high-frequency heating machines 2 below the belt 3.
1 and 21 are provided, and blowers 22 and 22 are provided below the belt 3 and opposite to these high-frequency heaters 21 and 21, and are capable of blowing hot or cold air. The blower 22 includes an air source 23, a duct 24,
The air source 23, which is composed of a fan 25 and a valve 26 provided in the middle of the duct, can selectively send either hot air or cold air. The high-frequency heating device 21 is guided from the generator 27 into the interior of the high-frequency heating section 20 via a waveguide 28 . Further, an exhaust fan 29 is provided on the top surface of the high frequency heating section 20.
In addition, there are inspection doors 29A, 2 on the side.
9A is provided, and when the inspection doors 29A, 29A are opened, limit switches 29B, 29B are activated to stop high frequency heating.

前述の送風源23,23から送られてくる風
は、ダクト24,24の一方を外熱処理手段10
のダクト12へバルブ13を介して接続し、他方
を膨化窯部30のダクト31へバルブ32を介し
て接続することにより、送風源23,23を共用
している。外熱処理手段10、膨化窯部30とも
に送風源23,23からの風を給気孔11,33
から吹き出せるようになつている。バルブ12,
26,31が設けられた箇所、すなわち、外熱処
理手段10と高周波加熱部20との間、高周波加
熱部20と膨化窯部30との間は、それぞれフイ
ルターゾーン50,50を形成している。このフ
イルターゾーン50,50は、高周波で加熱する
際に使用する2450MHzの電波が漏れないようにこ
の個所で吸収するためのものである。フイルター
ゾーン50,50の内部は、細い管に水を通し、
電波を吸収するように構成してあり、内部温度の
上昇し対し冷却を図つている。
The air sent from the above-mentioned air sources 23, 23 passes through one of the ducts 24, 24 to the external heat treatment means 10.
The air blowing sources 23 and 23 are shared by connecting one side to the duct 12 of the expansion furnace section 30 through a valve 13 and the other side to the duct 31 of the expansion oven section 30 through a valve 32. Both the external heat treatment means 10 and the expansion kiln section 30 receive air from the air sources 23 and 23 through the air supply holes 11 and 33.
It has become possible to blow out from the air. valve 12,
26 and 31, that is, between the external heat treatment means 10 and the high-frequency heating section 20, and between the high-frequency heating section 20 and the expansion oven section 30, form filter zones 50 and 50, respectively. The filter zones 50, 50 are for absorbing 2450 MHz radio waves used in high frequency heating to prevent them from leaking. Inside the filter zones 50, 50, water is passed through thin pipes,
It is constructed to absorb radio waves, and is designed to keep the internal temperature from rising.

なお、各窯部30,40にもそれぞれガスバー
ナーや電熱器等30A,40Aが設けてある。膨
化窯部30の内部には押さえロール34,34が
設けてあり、これは生地の膨化時に反り等が生じ
ないように生地を上下から押さえているものであ
る。
Note that each kiln section 30, 40 is also provided with a gas burner, an electric heater, etc. 30A, 40A, respectively. Pressing rolls 34, 34 are provided inside the puffing oven section 30, and these rolls press the dough from above and below so that the dough does not warp or the like when it is puffed.

なお、ガスバーナー10A,30A,40Aは
各窯毎にガス集合管を配管し、上下バーナーの集
合管も別々に配管し、合計で6個のガス集合管1
0B,10B,30B,30B,40B,40B
を取付けた。各ガス集合管10B,10B,30
B,30B,40B,40Bの入口に第2図中R
で示すガス圧縮調整器を取付け、ガス供給の元圧
が変動しても、ガス集合管(10B等)内の圧力
が変動しないようにし、かつ圧力を調整すること
により各窯毎の火力調整も簡単にできるようにな
つている。
In addition, the gas burners 10A, 30A, and 40A are connected to a gas collecting pipe for each kiln, and the collecting pipes for the upper and lower burners are also piped separately, for a total of 6 gas collecting pipes.
0B, 10B, 30B, 30B, 40B, 40B
I installed it. Each gas collecting pipe 10B, 10B, 30
At the entrance of B, 30B, 40B, 40B, mark R in Figure 2.
Install the gas compression regulator shown in the figure to prevent the pressure in the gas collecting pipe (10B, etc.) from changing even if the source pressure of the gas supply changes, and by adjusting the pressure, you can also adjust the firepower for each kiln. It's becoming easier to do.

このように構成された装置で米菓生地を焼成し
て硬焼の米菓をつくるには、生地をベルト3上へ
供給し、ベルト3上の生地を予熱窯部100で約
2〜6分間予熱して軟化させる。このとき、米菓
生地は高周波加熱部20において、送風機22か
ら熱風又は冷風を受け、熱風又は冷風と高周波加
熱とが相俟つて生地を均一に膨化させるとともに
「粉つぽさ」を除去する。特に、冷風を送るとき
は、予備加熱された生地が冷されつつ高周波加熱
されるので、生地に「ひび割れ」が生ずるととも
に生地内部は高周波加熱で加熱され、「ひび割れ
せんべい」等を製造することが容易となる。米菓
生地の水分が25%以下になると電熱やガス熱によ
る外熱処理手段では乾燥が困難となるが、高周波
加熱と熱風又は冷風とを水分25%以下の米菓生地
に加えると、乾燥が可能となるばかりか時間の短
縮を図れる。高周波加熱部20において、米菓生
地は短時間に水分12%以下となり、生地内部まで
焼成が図られ、「粉つぽさ」は残らなくなる。次
いで、膨化窯部30において、上下のベルトコン
ベアで生地が挾まれ、かつ上下の押さえロール3
4,34で挾圧され、所謂挾み焼きが施されて生
地は延ばされる。この膨化窯部30での処理時間
は約1〜2分間程度であり、次いで米菓生地は色
付窯部40へ送られ、約1.5〜4分間処理される。
全体の処理時間は生地の厚みにより変化するが約
5〜12分程度であつた。
In order to bake rice cracker dough and make hard-baked rice crackers using the apparatus configured as described above, the dough is fed onto the belt 3, and the dough on the belt 3 is heated in the preheating oven section 100 for about 2 to 6 minutes. Preheat and soften. At this time, the rice cracker dough receives hot or cold air from the blower 22 in the high-frequency heating section 20, and the hot or cold air and high-frequency heating work together to uniformly expand the dough and remove "flouriness". In particular, when blowing cold air, the preheated dough is cooled and subjected to high-frequency heating, which creates cracks in the dough and heats the inside of the dough with high-frequency heating, making it difficult to produce cracked rice crackers. It becomes easier. If the moisture content of rice cracker dough is less than 25%, it will be difficult to dry it using external heat treatment methods such as electric or gas heat, but drying is possible if high frequency heating and hot or cold air are applied to rice cracker dough with a moisture content of 25% or less. Not only this, but also the time can be shortened. In the high-frequency heating section 20, the moisture content of the rice cracker dough is reduced to 12% or less in a short time, and the inside of the dough is baked, so that no "flouriness" remains. Next, in the puffing kiln section 30, the dough is sandwiched between upper and lower belt conveyors, and upper and lower press rolls 3
4, 34, the dough is pressed, so-called sandwich-yaki is applied, and the dough is rolled out. The processing time in the puffing oven section 30 is about 1 to 2 minutes, and then the rice cracker dough is sent to the coloring oven section 40 and processed for about 1.5 to 4 minutes.
The total processing time varied depending on the thickness of the dough, but was about 5 to 12 minutes.

所謂ソフト物と呼ばれる米菓については各窯部
の所要時間は次の通りである。
The time required for each kiln section for rice crackers, which are so-called soft products, is as follows.

予熱窯部100(予熱時間) ……30秒〜2分 膨化窯部30(膨化時間) ……10秒〜1分 色付窯部40(色付時間) ……20秒〜1分 全体の処理時間 ……1分〜4分 予熱窯部100、膨化窯部30内における米菓
生地には熱風又は冷風が吹きつけられるので、外
熱型膨化処理においてぶくが生ずるのを防いでい
る。すなわち、米菓生地に外気をあてて焼くこと
になるのでぶくは発生しない。また、予熱窯部1
00及び色付窯部40におけるそれぞれ複数の窯
は、窯間に適宜の間隔を設けてある。色付窯部4
0は、各窯が上方にのみガスバーナー40Aを設
けたものと、下面にのみガスバーナー40Aを設
けたものとを不連続的に並べて構成しても良い
し、全ての窯が上下にガスバーナー40Aを備え
ていても良い。
Preheating kiln section 100 (preheating time) ...30 seconds to 2 minutes Puffing kiln section 30 (puffing time) ...10 seconds to 1 minute Coloring kiln section 40 (coloring time) ...20 seconds to 1 minute overall processing Time: 1 minute to 4 minutes Since hot or cold air is blown onto the rice cracker dough in the preheating oven section 100 and the puffing oven section 30, it is possible to prevent blisters from forming in the external heating type puffing process. In other words, the rice cracker dough is exposed to outside air and baked, so no bubbles occur. In addition, the preheating kiln section 1
The plurality of kilns in each of the coloring kiln section 00 and the coloring kiln section 40 are provided with appropriate intervals between the kilns. Colored kiln section 4
0, each kiln may have a gas burner 40A installed only on the upper side, and one where the gas burner 40A is installed only on the lower side, discontinuously arranged, or all kilns may have gas burners 40A installed above and below. 40A may be provided.

〔効果〕〔effect〕

以上説明したように、この発明では、予熱窯部
において単に高周波加熱を米菓生地に施すのみな
らず、高周波加熱と同時に熱風又は冷風を吹きつ
け、しかも高周波加熱を加える前に米菓生地を外
熱処理手段に通すため、最初に生地表面を軟化状
態にし、生地表面に薄い皮を形成し、次いで高周
波加熱により生地表面と生地内部とを均一に軟化
させることができ、従来予熱に長くかけていた時
間を大幅に短縮することができ、全体の処理時間
も短縮された。また、この発明では、外熱処理手
段に続いて高周波加熱部を備えているので、高周
波発振出力も比較的低く(5kw程度のもの)て良
い。さらに、高周波加熱部で熱風を加えると、当
該加熱部の温度が外熱処理手段の内部温度と同程
度となり、生地表面が加熱部で冷却されずに生地
内部へ高周波加熱を加えることができ、生地表面
と生地内部とがより一層均一な状態となり反りや
ぶくのない良好な製品ができる。冷風を加えた場
合には生地の表面の皮に細かいひびを入れること
ができ、特殊な製品を簡単に製造することができ
る。
As explained above, the present invention not only applies high-frequency heating to the rice cracker dough in the preheating oven section, but also blows hot or cold air at the same time as the high-frequency heating, and also removes the rice cracker dough before applying high-frequency heating. In order to pass through the heat treatment means, the surface of the dough is first softened to form a thin skin on the surface of the dough, and then the surface and inside of the dough are uniformly softened by high-frequency heating, which previously required long preheating times. It was possible to save a lot of time, and the overall processing time was also shortened. Further, in this invention, since the high frequency heating section is provided subsequent to the external heat treatment means, the high frequency oscillation output may be relatively low (about 5 kW). Furthermore, when hot air is applied in the high-frequency heating section, the temperature of the heating section becomes comparable to the internal temperature of the external heat treatment means, and high-frequency heating can be applied to the inside of the dough without cooling the dough surface in the heating section. The surface and inside of the dough become more uniform, resulting in a good product without warping or blistering. When cold air is applied, fine cracks can be created in the skin of the dough, making it easy to manufacture special products.

また、ベルトコンベアがステンレス製の金網か
ら成るベルトを備えたものにおいては、ベルトの
耐久性が向上する。さらに、2以上の高周波加熱
機、送風機を備えたものにあつては、製造時間の
さらなる短縮を図れる。
Furthermore, when the belt conveyor is equipped with a belt made of stainless steel wire mesh, the durability of the belt is improved. Furthermore, if the device is equipped with two or more high-frequency heaters and blowers, the manufacturing time can be further shortened.

【図面の簡単な説明】[Brief explanation of drawings]

第1図は全体の概略側面図、第2図は第1図の
平面図、第3図は外熱処理手段の内部を示す断面
略図、第4図は高周波加熱部の側面図詳細、第5
図は第4図の平面図である。 10……外熱処理手段、20……高周波加熱
部、21……高周波加熱機、22……送風機、3
0……膨化窯部、40……色付窯部、100……
予熱窯部。
Fig. 1 is a schematic side view of the whole, Fig. 2 is a plan view of Fig. 1, Fig. 3 is a schematic cross-sectional view showing the inside of the external heat treatment means, Fig. 4 is a detailed side view of the high-frequency heating section,
The figure is a plan view of FIG. 4. 10...External heat treatment means, 20...High frequency heating section, 21...High frequency heating machine, 22...Blower, 3
0... Puffing kiln section, 40... Coloring kiln section, 100...
Preheating kiln section.

Claims (1)

【特許請求の範囲】 1 ベルトコンベアで米菓生地を予熱窯部、膨化
窯部、色付窯部を順次通過させて焼成を図る米菓
焼成装置において、 予熱窯部に外熱処理手段に続いて高周波加熱部
を備え、 高周波加熱部は移送されてくる米菓生地の上下
いずれか一方に高周波加熱機を備えるとともに、
他方に熱風と冷風とを切換えることのできる送風
機を備えたことを特徴とする米菓焼成装置。 2 前記ベルトコンベアがステンレス製の金網か
ら成るベルトを備えたことを特徴とする特許請求
の範囲第1項に記載の米菓焼成装置。 3 前記高周波加熱機は少なくとも2以上並設す
るとともに、送風機も高周波加熱機と同数対向さ
せて設けたことを特徴とする特許請求の範囲第1
項又は第2項に記載の米菓焼成装置。
[Claims] 1. In a rice cracker baking device in which rice cracker dough is baked by passing it through a preheating kiln section, a swelling kiln section, and a coloring kiln section sequentially on a belt conveyor, the preheating kiln section is followed by an external heat treatment means. Equipped with a high frequency heating section, the high frequency heating section is equipped with a high frequency heating machine on either the top or bottom of the rice cracker dough being transferred, and
A rice cracker baking device characterized in that the other side is equipped with a blower that can switch between hot air and cold air. 2. The rice cracker baking apparatus according to claim 1, wherein the belt conveyor includes a belt made of stainless steel wire mesh. 3. Claim 1, characterized in that at least two or more of the high-frequency heating machines are installed in parallel, and the same number of blowers as the high-frequency heating machines are provided facing each other.
The rice cracker baking device according to item 1 or 2.
JP3344285A 1985-02-21 1985-02-21 Rice confectionery baking apparatus Granted JPS61192238A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP3344285A JPS61192238A (en) 1985-02-21 1985-02-21 Rice confectionery baking apparatus

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP3344285A JPS61192238A (en) 1985-02-21 1985-02-21 Rice confectionery baking apparatus

Related Child Applications (1)

Application Number Title Priority Date Filing Date
JP1321950A Division JPH02276538A (en) 1989-12-12 1989-12-12 Preparation of rice cake

Publications (2)

Publication Number Publication Date
JPS61192238A JPS61192238A (en) 1986-08-26
JPS642333B2 true JPS642333B2 (en) 1989-01-17

Family

ID=12386644

Family Applications (1)

Application Number Title Priority Date Filing Date
JP3344285A Granted JPS61192238A (en) 1985-02-21 1985-02-21 Rice confectionery baking apparatus

Country Status (1)

Country Link
JP (1) JPS61192238A (en)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0757154B2 (en) * 1987-11-02 1995-06-21 リンナイ株式会社 Cooking device

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5721802B2 (en) * 1974-07-20 1982-05-10
AU528757B2 (en) * 1978-09-15 1983-05-12 Macnaught Pty Limited Constant feed device

Also Published As

Publication number Publication date
JPS61192238A (en) 1986-08-26

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