KR102048048B1 - Apparatus for steaming noodles using thermostatic device - Google Patents

Abstract

The present invention relates to a noodle steaming device having a temperature reducer capable of greatly improving the steaming quality for a cotton type by allowing steam for steaming the type of cotton to be maintained in a fully saturated steam state using a temperature reducer. .
That is, according to the present invention, the steam for steaming the noodles is always made to be completely saturated steam by using a separate desuperheater to be applied to the noodles, thereby preventing the surface drying and hardening of the noodles and steaming quality of the noodles. It is an object of the present invention to provide a noodle steaming device having a temperature reducer.

Description

Apparatus for steaming noodles using thermostatic device

The present invention relates to a noodle steaming device having a temperature reducer, and more particularly, it is possible to maintain the steam for steaming the type of cotton in a completely saturated steam state using a temperature reducer, thereby greatly increasing the steaming quality of the type of cotton. The present invention relates to a noodle steaming device having a temperature reducer.

In general, the steaming process of processed foods, such as noodles, refers to the process of steaming noodles by applying steam to the noodles when the processed noodles are continuously passed on a conveyor.

Usually, the steam is roughly divided into saturated steam and super heat steam, and when the steam is further heated or depressurized, it becomes superheated steam.

That is, the temperature of water and steam at the boiling point is the same, and has a fundamental relationship with the pressure (the temperature is determined when the pressure is determined). The temperature at this time is called the saturation temperature, and the steam at the saturation temperature It is called saturated steam, and if it is heated further, it becomes superheated steam, which is steam having a temperature higher than the saturation temperature.

When steam is steamed using such steam, the surface of the noodles is dried and hardened or crumbly, and steaming is not evenly carried out to the center of the noodles, which causes the problem. This is due to the superheated steam.

The superheated steam has an advantage that the amount of energy possessed is higher than that of saturated steam, and its utilization efficiency is high, but it is generally not suitable for steam heating, because it is in contact with the surface of the heated object (eg, noodles) from the superheated steam. This is because the thermal conductivity formed by the process is very low.

Therefore, steaming noodles using superheated steam is accompanied by the following problems.

First, since the thermal conductivity of superheated steam for noodles is low, it takes a long time for heat to be transferred to the center of the noodles, which is not suitable for the steaming process of noodles.

Second, since the temperature of the superheated steam (above the evaporation temperature of the water) is high, the surface of the surface of the noodles in contact with the superheated steam is easily dried, hardened or loosened, so that the steaming process of the noodles is not smoothly performed.

Third, since the moisture present in the surface layer of the dried cotton is very small, the thermal conductivity of the cotton itself is also lowered, and eventually does not evenly steam to the center of the noodles.

On the other hand, when saturated steam is heated on the noodles during the steaming process, saturated steam releases and condenses latent heat by contacting the surface of the heated object, and furthermore, the surface of the heated object continues to be fresh saturated steam. Heating and condensation are repeated by contact with, maintaining high thermal conductivity.

Therefore, the moisture of the noodles is not evaporated based on the temperature condition in which the saturated steam is in contact with the noodles (the temperature of the contact surface is equal to or lower than the evaporation temperature of water), and the noodles are prevented from drying. It is always advisable to use saturated steam at all times.

Republic of Korea Patent Registration No. 10-497498 (2005.06.16)

The present invention has been made to solve the conventional problems as described above, by making the steam for steaming the noodles to always be completely saturated steam using a separate desuperheater to be applied to the noodles, noodles It is an object of the present invention to provide a noodle steaming device having a temperature reducer that can prevent surface drying and hardening, and at the same time significantly improve the steaming quality of noodle.

In order to achieve the above object, the present invention is provided with: a noodle input unit for injecting noodles before steaming on one side, a noodle discharge portion for discharging steamed noodles on the other side is formed, and a multi-stage conveyor for reciprocating circulation of noodles Built-in steamer; A steam supply line installed to extend from the outside of the steamer to apply steam to the surface of the steam conveyed along the conveyor; A temperature reducer mounted at a predetermined position of the steam supply line and configured to turn steam directed toward the inside of the steamer into saturated steam by using hot water injection; It provides a surface steaming device having a temperature reducer, characterized in that configured to include.

Preferably, the steam supply line includes: a steam inlet line connected to the inlet of the desuperheater, a steam discharge line connected to the outlet of the desuperheater, a steam distribution pipe connected to the steam discharge line, and branched from the steam distribution pipe. And a pair of steam branch lines extending into the steamer, and a plurality of steam jet lines extending from each steam branch line and arranged over the inner bottom of the steamer.

In addition, the pair of steam branch line is characterized in that it is arranged along the width direction of the steamer from the outside of the steamer toward the inner bottom of the central position.

In addition, the steam ejection line is a first steam ejection line arranged to extend at least three rows from one steam branch line of the pair of steam branch lines toward the inlet of the steam chamber, and the steam steam line from the other steam branch line And a second steam ejection line arranged to extend in at least three rows toward the outlet.

In addition, the upper surface portion of the steam injection line is characterized in that a plurality of steam injection nozzles for injecting steam toward the upper space of the steamer in which there is a surface flowing along the multi-stage conveyor.

In particular, the desuperheater: a steam inlet is connected to the steam inlet line is formed on one side, the steam outlet is connected to the steam discharge line is formed on the other side, the temperature sensing case formed inside the temperature path of the steam; A temperature-sensitive water inlet tube communicatively mounted at a steam inlet; And a hot water injection nozzle which is connected to the inner end of the hot water inlet tube and is disposed inside the steam inlet, and sprays the hot water toward the temperature reduction path to make the steam entering the steam inlet into saturated steam. Characterized in that configured to include.

Preferably, the bottom of the temperature reduction case is characterized in that the drain valve and the drain trap for draining the temperature-sensitive water after making the steam into saturated steam are continuously connected.

In addition, the filter for filtering foreign matter present in the hot water between the hot water inlet pipe and the hot water injection nozzle is characterized in that it is further equipped.

In addition, the steam outlet of the temperature reduction case is characterized in that it is equipped with a thermometer for measuring the temperature of the steam after the temperature reduction is transmitted to the controller.

In addition, the inlet of the temperature-sensitive water inlet pipe is characterized in that the flow control valve for controlling the flow rate of the temperature-sensitive water is mounted to be opened and closed by the control of the controller.

In addition, the steam outlet of the temperature reduction case is characterized in that the preliminary thermometer mounting end is further provided with a preliminary thermometer.

In addition, a cap having an eye bolt is detachably fastened to an upper portion of the thermosensitive case, and a diaphragm spaced apart from the bottom of the thermosensitive case is attached to the bottom of the cap while separating the thermosensitive path into two or more continuous spaces. It features.

Preferably, the diaphragm is characterized in that a plurality of shelves for separation of water (氣 水) function to separate the steam and water to stay in the temperature-sensitive water falling to the bottom of the temperature-sensitive water case is spaced apart in the vertical direction.

More preferably, the plurality of shelves are horizontally horizontal plates, which are provided in the shape of the through-holes and are attached to the diaphragm, and are arranged to be arranged in a zigzag form from the upper direction to the lower direction.

The present invention provides the following effects through the problem solving means described above.

First, when supplying steam for steaming noodles into the steamer, the superheated steam can be supplied in a completely saturated steam state in a separate desuperheater, so that the surface of the noodles is dried and hardened by the existing superheated steam. Etc. can be prevented, and the quality of steaming the noodles by saturated steam can be improved.

Second, a shelf with a water separation function that separates steam and temperature-sensitive water in a space inside the case of the thermostat, that is, a temperature-sensitive path through which steam and temperature-sensitive water flow, separates the saturated steam in the temperature-sensitive state from the temperature-sensitive water. By doing so, it is possible to produce a complete saturated steam having a high dryness.

Third, the complete saturated steam made by the temperature reduction action by the desuperheater can always be supplied into the steamer, so that the quality of the steaming of noodles can be greatly improved as the complete saturated steam is applied to the noodles, and the noodles are always constant. Steam quality can be maintained.

1 is a front view showing a surface current steaming device having a thermostat according to the present invention,
Figure 2 is a plan view showing a surface current steaming device having a thermostat according to the present invention,
Figure 3 is a side cross-sectional view showing a surface current steaming device having a thermostat according to the present invention,
4 is a front view showing a thermostat according to the present invention,
5 is a plan view showing a thermostat according to the present invention,
6 is a side view showing a thermostat according to the present invention,
7 is a schematic perspective view showing the constitution and a connection structure of a steam supply line arranged to extend from the temperature reducer to the internal space of a steamer according to the present invention;
8 is an operation diagram showing an operation process of making saturated steam in the thermostat according to the present invention,
9 is a view illustrating a process of supplying saturated steam made in a thermostat according to the present invention to a steamer, and a path in which noodles are transported in the steamer.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings.

1 to 3 show a surface current steaming device having a temperature reducer according to the present invention, in which reference numeral 10 designates a steamer.

The steamer 10 performs an overall steaming process such as kneading flour or steaming steamed noodles with a predetermined thickness and width, or a predetermined diameter.

To this end, a noodle input unit 11 for injecting noodles before steaming is formed at one side of the steamer 10, and at the other side, a noodle discharge unit 12 for discharging steamed noodles is formed, and the noodle tube The internal space of the steamer 10 except for the inlet 11 and the noodle outlet 12 is closed for the steaming process by the steam.

In addition, a multi-stage conveyor 13 for reciprocating circulation transfer of noodles is installed in the inner space of the steamer 10, that is, between the noodles flow pipe 11 and the noodles discharge part 12.

Accordingly, when the noodles are introduced into the noodles input unit 11, the noodles are transferred forward and backward by the multi-stage conveyor 13, and the noodles on the conveyor are supplied by steam supplied into the steamer 10. After steaming, it is discharged to the noodles discharge part 12.

At this time, the steam supply line 20 for supplying steam to the interior of the steamer 10 is disposed inside the steamer 10 from the outside.

That is, the steam supply line 20 is installed to extend inward from the outside of the steamer 10 in order to apply steam to the surface flow conveyed along the conveyor 13.

In particular, at a predetermined position of the steam supply line 20 disposed outside the steamer 10, steam directed to the inside of the steamer 10 is made into saturated steam by using a hot water spray function. The main thermostat 30 is connected, and the thermostat 30 is substantially fixedly mounted on the upper surface of the steamer 10.

Here, look at the configuration of the thermostat according to the present invention in detail.

4 to 6 show a thermostat according to the present invention.

As shown in FIGS. 4 and 6, the desuperheater 30 is used to make steam (eg, superheated steam) supplied to the steamer to be completely saturated steam, and is fixed to the upper surface of the steamer 10. The case 33 is made into a skeleton.

The temperature reduction case 33 has a steam inlet 31 which is connected to the steam inlet line 21 of the steam supply line 20 on one side thereof, and a steam outlet 32 to which the steam outlet line 22 is connected to the other side. Is formed, the inside is provided with a structure in which a temperature reduction path 34 is formed to produce a saturated steam according to the contact reaction between the steam and the temperature-sensitive water.

In addition, the steam inlet 31 of the temperature reduction case 33 is mounted in a vertical direction so that the temperature-sensitive water inlet pipe 35 can communicate with each other, the inside of the temperature-sensitive water inlet pipe 35 in the steam inlet 31 A hot water spray nozzle 36 is disposed to be in communication with the end portion.

At this time, a temperature-sensitive water supply means (not shown) is connected to an outer end of the temperature-sensitive water input pipe 35, and between the temperature-sensitive water input pipe 35 and the temperature-sensitive water injection nozzle 36 from the temperature-sensitive water supply means. A filter 40 is installed to filter foreign matter in the supervised water.

If the filter 40 is not present, foreign matter may be contained in the steam supplied to the noodles after the reaction with the temperature-sensitive water, and thus, the temperature-sensitive water input pipe 35 and The filter 40 is mounted between the hot water spray nozzles 36.

Thus, when steam enters the steam inlet 31, by spraying the clean deionized water filtered from the deionized water injection nozzle 36 toward the temperature reduction path 34, while the steam (eg, superheated steam) is in contact with the deionized water At the same time as the temperature is lowered and made into a complete saturated steam, the saturated steam at this time is introduced into the steamer 10 to be added to steam the noodles as described below.

Preferably, a cap 37 having an eyebolt is detachably fastened to an upper portion of the temperature reduction case 33, and at least two internal temperature reduction paths of the temperature reduction case 33 are formed at the bottom of the cap 37. The diaphragm 38 which separates into a continuous space is attached, and the lower end part of this diaphragm 38 is spaced apart from the bottom of the temperature reduction case 33 by a predetermined distance so that the transfer path of steam may be secured.

Therefore, after entering the left space centered on the diaphragm 38 of the thermosensitive case 33, the vapor contacting the temperature-sensitive water is transferred downward, enters the right space of the diaphragm 38 and ascends, and then the steam outlet ( 32 is discharged to the steam discharge line (22).

Furthermore, the diaphragm 38 retains the warm water falling to the bottom of the superheated water case 33 to induce longer contact with the steam and at the same time to easily separate the hot water mixed with the steam. A plurality of shelves 39 having a separation function are spaced apart in the vertical direction.

Preferably, the shelf 39 is a horizontal (horizontal) disc structure perpendicular to the diaphragm 38, and a plurality of porous holes (not shown) are formed therethrough for passing steam and superheated water.

More preferably, the plurality of shelves 39 are provided in a circular horizontal plate shape smaller than the inner diameter of the temperature reduction case 33 and are attached to the diaphragm 38, and are arranged in a zigzag shape from the upward direction downward. By attaching it so that the deionized water falling to the bottom of the desuperheated water case 33 is further retained, the braking water separation function of inducing longer contact with the steam and easily separating only the desuperheated water from the steam is more smoothly. Can be done.

At this time, the bottom of the thermostat case 33 is a drain for draining the temperature-sensitive water after the steam is made into saturated steam, that is, the final temperature dropped to the bottom of the thermostat case 33 to the outside of the thermostat case 33. The valve 41 and the drain trap 42 are continuously connected.

Preferably, when a water level sensor (not shown) is mounted on the bottom of the temperature reduction case 33 to detect a water level above a predetermined level, the controller (not shown) automatically opens and controls the drain valve 41 temporarily. By doing so, the desuperheating water is automatically discharged can be collected in the drain trap 42, and when the desuperheated water is collected at a predetermined level or more in the train trap 42 can be easily discharged to the outside by the overflow operation.

On the other hand, the steam outlet 32 of the temperature reduction case 33 is equipped with a thermometer 43 for measuring the temperature of the steam discharged after the end of the temperature, that is, saturated steam is transmitted to the controller (not shown), and also the sense The inlet of the hot water input pipe 35 is further equipped with an electronic flow control valve 44 for adjusting the flow rate of the temperature-sensitive water.

Thus, by controlling the opening and closing degree of the flow control valve 44 in the controller receiving the sensed temperature of the thermometer 43 can be adjusted appropriately the temperature-sensitive water input.

For example, when the temperature of the saturated steam sensed by the thermometer 43 is detected as the temperature of the state almost before passing over to the superheated steam, by opening the flow control valve 44 in the controller to increase the amount of deionized water supply, The steam temperature by deionized water can be lowered to the reference temperature.

On the other hand, when the temperature of the saturated steam sensed by the thermometer 43 is maintained at the reference temperature, by closing the flow control valve 44 further in the controller to reduce the amount of temperature-sensitive water supply, waste of the temperature-sensitive water can be minimized.

Preferably, the steam outlet 32 of the temperature reduction case 33 is further provided with a preliminary thermometer mounting end 45 to which the preliminary thermometer is mounted in preparation for the fixing of the thermometer 43. In this way, the saturated steam temperature can always be measured accurately and continuously.

In this way, the saturated steam produced in the desuperheater 30 is supplied to the inside of the steamer 10 along the steam supply line 20 after the desuperheater and applied to steam the noodles.

On the other hand, the steam supply line 20 is a steam inlet line 21 extending from the steam supply means (not shown) as shown in Figure 7 attached to the steam inlet 31 of the temperature reducer 30, And a steam distribution line 23 connected to the steam discharge port 32 of the desuperheater, further branched from the steam distribution pipe 23 connected to the steam discharge line 22. A pair of steam branch lines 24 extending into the steamer 10 and a plurality of steam jet lines extending further from each steam branch line 24 and arranged over the inner bottom of the steamer 10 ( 25) further comprises.

At this time, the reason for having the steam distribution pipe 23 and a pair of steam branch line 24 is because the steam installation equipment itself has a long structure to the left and right steam branching line extending again from the steam branch line (24) 25) are to be evenly arranged on the entire inner bottom of the steamer 10 while applying the shortest possible length.

Thus, the pair of steam branch lines 24 are arranged side by side along the width direction of the steamer 10 by entering the inner bottom of the central position from the outside of the central position in the left and right length direction of the steamer 10.

In addition, the steam ejection line 25 extends in at least three rows from one steam branch line 24 of the pair of steam branch lines 24 at regular intervals toward the inlet of the steamer 10. The second steam ejection line 25-2 and the second steam ejection line 25-2 extending at least three rows at regular intervals from the other steam branch line 24 toward the outlet of the steamer 10. It is composed of

As the pair of steam branch lines 24 are arranged on the inner bottom of the central position in the left and right length direction of the steamer 10, the steam ejection line 25 is not one long length but two short lengths. It can be composed of the first and second steam ejection line (25-1, 25-2) having a steam ejection line on the entire inner bottom of the steamer 10, thereby minimizing the vapor ejection path of the steam ejection line Can be arranged evenly.

In this case, a plurality of steam injection nozzles 26 are mounted on the upper surface portion of the steam spray line 25, that is, the upper surface portions of the first and second steam spray lines 25-1 and 25-2. The injection nozzle 26 serves to finally inject the steam toward the upper space of the steamer in which the plane flows along the multi-stage conveyor 13.

Such a configuration of the steam supply line 20 is only illustrated as an embodiment, the path can be varied according to the design and structure of the steamer installation, and also from the outside of the steamer 10 toward the inner bottom. It can be designed and fabricated differently in various forms so as to have an extended arrangement.

In FIG. 1 and FIG. 2, reference numeral 50 denotes a steam exhaust duct 50 disposed at the steam inlet / outlet, and serves to discharge wet steam and the like in the workplace (factory) where the steaming equipment is installed, thereby obstructing the field of vision. It is possible to prevent the accumulation of steam that causes discomfort.

Here, looking at the operation flow for the noodle steam device having a temperature reducer of the present invention made as described above are as follows.

8 is a view illustrating an operation process in which saturated steam is made in a thermostat according to the present invention, and FIG. 9 is a process in which saturated steam made in a thermostat according to the present invention is supplied to a steamer and a surface is conveyed in a steamer. Indicates.

First, when noodle (eg, noodle made of a predetermined thickness and width or a predetermined diameter by kneading flour) is introduced through the noodle discharge part 12 of the steamer 10, the steamer 10 Along the multi-stage conveyor (13) installed in the interior of the surface flow is reciprocating circulation.

For example, when the conveyor 13 is arranged in three stages spaced up and down, the conveyor 13 is transported in a forward direction along the conveyor of one stage, then falls to the conveyor of two stages, and is conveyed in the reverse direction, and the conveyor of three stages is again. It is dropped and transported in the forward direction.

At the same time, steam is supplied from the steam inlet line 21 connected to the steam supply means of the steam supply line 20 to the temperature reducer 30.

That is, steam is introduced into the steam inlet 31 of the temperature reduction case 33.

At this time, when steam enters the steam inlet 31, the temperature-sensitive water supplied from the temperature-sensitive water supply means is supplied to the temperature-sensitive water inlet pipe 35 and filtered in the filter 40, the temperature-sensitive water injection nozzle (36) Sprayed through.

Therefore, when the steam enters the steam inlet 31, the filtered clean water is sprayed from the temperature-sensitive water injection nozzle 36 toward the temperature reduction path 34, so that steam (eg, superheated steam) is in contact with the temperature-sensitive water At the same time as the temperature drops, it becomes a complete saturated steam.

More specifically, when the steam flows into the steam inlet 31, when the hot water is injected into the thermal path 34 from the hot water spray nozzle 36, the temperature path 34 while the steam and the hot water contact each other ), The temperature of the steam drops to complete saturated steam.

Preferably, as shown in the accompanying FIG. 8, steam and temperature-sensitive water mixed in contact with each other enter the left space around the diaphragm 38 in the temperature-sensitive case 33, and steam contacting the temperature-sensitive water is transferred downward. After that, it enters the right space of the diaphragm 38 and ascends, and is discharged to the steam discharge line 22 through the steam discharge port 32.

In addition, the temperature-sensitive water stays in contact with the plurality of shelves 39 attached to the diaphragm 38 in the temperature-sensitive case 33 to continuously exchange heat with steam, and only the temperature-sensitive water from the steam is stored on the shelves 39. At the same time as the adsorptive separation, the steam flows smoothly through the porous hole formed in each shelf 39, such that the steam and the hot water are easily separated by the water separation function of the shelf 39.

Of course, the temperature-sensitive water is separately adsorbed from the steam along the surface of the shelf 39 separately, and then gradually fall to the bottom of the temperature-sensitive case through the porous hole to collect.

At this time, the temperature-sensitive water collected by dropping to the bottom of the temperature reduction case 33 is collected in the drain trap 42 by the opening operation of the drain valve 41 by the control of the controller as described above, and then overflows from the train trap 42. It is automatically discharged to the outside based on the flow.

Subsequently, the complete saturated steam produced inside the desuperheater 30 is discharged to the steam discharge line 22 of the steam supply line 20 through the steam discharge port 32 of the temperature reduction case 33 and then steamed. It is fed into the inside of the machine 10 and applied to steam the noodles.

In more detail, the saturated steam discharged through the steam outlet 32 of the temperature reduction case 33 enters the steam distribution pipe 23 connected to the steam discharge line 22, and then a pair of steam branch lines 24. Branched), then further extending from the steam branch line 24, the steam ejection line 25, ie, three or more rows of first steam ejection lines 25-1 arranged over the inner bottom of the steamer 10; And it is supplied evenly to the second steam blowing line (25-2).

Subsequently, a plurality of saturated steams supplied to the first and second steam ejection lines 25-1 and 25-2 are mounted on upper surfaces of the first and second steam ejection lines 25-1 and 25-2. It is injected through the steam injection nozzle (26).

At this time, since the steam injection nozzles 26 are arranged upward, the saturated steam is finally injected toward the upper space of the steamer in which the surface flows are transported along the multi-stage conveyor 13.

Therefore, steam of the noodles is easily steamed while the complete saturated steam injected through the steam spray nozzle 26 is applied to the noodles being conveyed on the conveyor.

As described above, when supplying steam for steaming the noodles into the steamer, the superheated steam in the desuperheater can be supplied as a complete saturated steam, thereby making the surface dry and hardened of the noodles due to the superheated steam. The phenomenon and the like can be prevented, and finally, as the saturated steam is added to the noodles, the quality of steaming the noodles can be greatly improved.

10: steamer
11: noodles input section
12: noodles discharge section
13: multi-stage conveyor
20: steam supply line
21: steam inlet line
22: steam discharge line
23: steam distribution pipe
24: steam branch line
25: steam blowing line
25-1: 1st steam blowing line
25-2: 2nd steam blowing line
26: steam jet nozzle
30: desuperheater
31: steam inlet
32: steam outlet
33: thermal case
34: temperature reduction path
35: deionized water input pipe
36: hot water spray nozzle
37: cap
38: diaphragm
39: shelf
40: filter
41: drain valve
42: drain trap
43: thermometer
44: flow control valve
45: preliminary thermometer mounting end
50: steam exhaust duct

Claims (14)

A steaming machine in which a noodles input unit for injecting noodles before steaming is formed on one side, and a noodles for discharging steamed noodles on the other side are formed, and a steamer having a multi-stage conveyor for reciprocating circulation of the noodles;
A steam supply line installed to extend from the outside of the steamer to apply steam to the noodles flowed along the conveyor; And
A temperature reducer mounted at a predetermined position of the steam supply line to make steam directed to the inside of the steamer into saturated steam by using a hot water spray;
It is configured to include,
The desuperheater is:
A steam inlet to which a steam inlet line is connected to one side is formed, and a steam outlet to which a steam outlet line is connected to the other side is formed, and a temperature sensing case in which a temperature reduction path of steam is formed;
A temperature-sensitive water inlet tube communicatively mounted at a steam inlet; And
A temperature-sensitive water injection nozzle which is connected to the inner end of the temperature-sensitive water inlet tube and is disposed inside the steam inlet, and sprays the heated water toward the temperature-sensitive path to make the steam entering the steam inlet into saturated steam;
Noodles steaming device having a thermostat characterized in that it comprises a.
The method according to claim 1,
The steam supply line is:
A steam inlet line connected to the inlet of the desuperheater, a steam outlet line connected to the outlet of the desuperheater, a steam distribution line connected to the steam outlet line, and a pair branching from the steam distribution line and extending into the steamer. And a steam diverging line of a plurality of steam blowing lines extending from each steam branch line and arranged over the inner bottom of the steamer.
The method according to claim 2,
Wherein the pair of steam branch line from the outside of the steamer to the inner bottom of the central position of the steam flow apparatus having a temperature reducer, characterized in that arranged along the width direction of the steamer.
The method according to claim 2,
The steam ejection line comprises a first steam ejection line arranged to extend at least three rows from one steam branch line of the pair of steam branch lines toward the inlet of the steam chamber, and an outlet of the steam generator from the other steam branch line. The steam evaporation apparatus having a temperature reducer, comprising: a second steam ejection line arranged to extend in three or more rows.
The method according to claim 2,
The upper surface portion of the steam blowing line, noodle steaming device having a temperature reducer, characterized in that a plurality of steam injection nozzles for injecting steam toward the upper space of the steamer in which there exists a surface flowing along the multi-stage conveyor.
delete The method according to claim 1,
And a drain valve and a drain trap are continuously connected to the bottom of the temperature reduction case for draining the temperature-sensitive water after the steam is saturated with steam.
The method according to claim 1,
And a filter for filtering foreign substances present in the superheated water between the superheated water inlet pipe and the superheated water spray nozzle.
The method according to claim 1,
The steam discharge port of the temperature reduction case is a steam evaporation device having a temperature reducer, characterized in that equipped with a thermometer for measuring the temperature of the finished temperature of the steam is transmitted to the controller.
The method according to claim 1,
At the inlet of the temperature-sensitive water inlet pipe flow rate regulating valve for controlling the flow rate of the temperature-sensitive water is a surface steaming device having a temperature reducer, characterized in that the opening and closing of the controller.
The method according to claim 1,
The steam discharge port of the temperature reduction case side surface steaming device having a temperature reducer, characterized in that the preliminary thermometer mounting end is further provided with a preliminary thermometer.
The method according to claim 1,
A cap having an eyebolt is detachably fastened to an upper portion of the thermosensitive case, and a diaphragm spaced apart from the bottom of the thermosensitive case is attached to the bottom of the cap while separating the thermosensitive path into two or more continuous spaces. Noodles steaming device having a thermostat.
The method according to claim 12,
The diaphragm steaming device having a temperature reducer is attached to the diaphragm so that a plurality of shelves for separating the water from the bottom of the temperature-sensitive water case by separating the steam and water to the water separation function is attached in a vertical direction.
The method according to claim 13,
The plurality of shelves are horizontal horizontal plate body is provided in the shape of the through-holes are attached to the diaphragm, it is attached to the diaphragm steaming apparatus having a temperature reducer, characterized in that arranged in a zigzag form from top to bottom.

Images