KR970702004A - MULTI-DECK CLAMSHELL COOK AND STAGING GRILL FOR PATHOGENIC RISK MANAGEMENT PROCESS - Google Patents

Abstract

Bacterologically stable devices and methods for the rapid production of burgers and other proteins in starchy foods. The present invention relates to a method and apparatus for transferring heat to food, in particular suitable for cooking and maintaining pre-cooked food close to a suitable and accurate internal temperature for a long time and accurate internal temperature within a narrow balance range of ± 2 ° F. And for the initial cooking and completion of cooking of foods intended to be precooked and maintained for a long time in the appropriate food substance, ensuring precise time-temperature-related pathogen risk control and food stability for mass consumption. Provides an accurate, uniform heat treatment process designed for continuous repetition over a temperature range of ± 2 ° F on fresh, pre-cooked or refrigerated fresh hamburger patties, freezing or cooking food at temperatures below 212 ° F And / or maintain the pattern or food (in a suitable plastic container) in a stable internal temperature range of 130 to 185 ° F., which is balanced for a long time, which may potentially be in ground meat such as beef or chicken patties In order to obtain 99.999% heat killing of residual pathogens such as Salmonella and Escherichia coli 0157: h7, they are selected and maintained to provide a bacteriologically stable food.

Description

MULTI-DECK CLAMSHELL COOK AND STAGING GRILL FOR PATHOGENIC RISK MANAGEMENT PROCESS

Since this is an open matter, no full text was included.

1 is a perspective view illustrating multi-deck cooking and maintenance grills for controlling pathogen risk of the present invention, with open heat interlocking trays having heat transfer tubes shown at the bottom and meat patties indicated by dotted lines at the top of adjacent trays.

FIG. 2 is a front view of the multi-deck cooking and holding grill of FIG. 1 showing the tray in the closed position.

3 is a side view of the multi-deck cooking and holding grill of FIG. 1 showing the top plate in the open position and several closed plates.

4 is a partially cut away perspective view of the multi-deck cooking and holding grill of FIG. 1 showing some of the elements in the housing.

5 is a side view of a plate of a multi-deck cooking and holding grill.

Claims (56)

In the configuration of the clamshell cooking and maintenance grill for transferring heat to food, the housing frame; A first and second composed of at least one pair of stacked plates having a second plate in a space away from the first plate, each plate being a heat transfer material joined together having a fluid heat transfer path thereon for circulation of the heat transfer fluid; Consisting of sheets, each plate mounted on a housing; Means for operatively mounting the plate to the housing; A reservoir in the housing for containing the heat transfer fluid; Means for heating the heat transfer fluid to a temperature selected in the reservoir; Means for controlling the temperature of the heat transfer fluid in the reservoir at ± 1 ° F .; Means for circulating a heat transfer fluid through a plate in fluid communication with each reservoir and each heat transfer plate; And a temperature sensing device configured to determine at least one temperature of the food supported by each plate. The clamshell cooking and maintenance grill of claim 1, wherein the means for circulating the heat transfer fluid through the reservoir and the plate in fluid communication with each heat transfer plate is a pump. The clamshell cooking and holding grill of claim 2 wherein the pump is a low pressure magnetic centrifugal pump driven by an electric mote. The method of claim 1, wherein the means for fluid connection to the plate and the reservoir is through a plurality of cavity conduits for circulating the heat transfer fluid between the reservoir and the heat transfer plate and for equal recovery to the reservoir through the cavity. And a fluid circulated continuously through the heat transfer plate in a closed loop system. The clamshell cooking and maintenance grill of claim 1, wherein the means for heating the heat transfer fluid to a selected temperature in the reservoir comprises at least one electrical heating element immersed in the reservoir in electrical connection with the controller. The controller of claim 1, wherein the means for regulating the temperature of the heat transfer fluid in the reservoir at ± ° F. is a controller that alternates operation and shutdown for heating at a frequency required for maintaining a particular temperature within a narrow range of ± ° F. 10. And Clemshell cooking and maintenance grill, characterized in that it is a thermocouple sensitive means with heat transfer fluid and heat transfer electrical balance. 7. The clamshell cooking and maintenance grill according to claim 6, wherein the electrically balanced thermoelectric pair sensitive means comprises at least one thermoelectric pair in thermal communication with a heat transfer fluid. The clamshell cooking and maintenance grill according to claim 1, wherein the temperature sensing means is a thermoelectric pair-sensitive means with an electrical balance for determining the temperature of at least one of the foods maintained on the plate. 10. The method of claim 8, wherein the electrically balanced thermocouple sensitive means forms an expanded rounded or right angled ridge having a depth of 3/16 inches to 1/4 inch to penetrate the upper or lower side and to conduct heat transfer with the food. Clemshell cooking and holding grill, characterized in that consisting of at least one thermoelectric pair protruding from the plate. 10. The clamshell cooking and maintenance grill of claim 9, wherein the ridge protrudes into the food to hold the food in place on the plate. 10. The design of claim 9, wherein the protrusions are designed outwardly from the bottom of the plate in a design with the required emblem or corporate logo to be incorporated into the food by the weight of the plate or by the biasing spring of the plate when closing two adjacent plates. Clemshell cooking and maintenance grill, characterized in that extended. The clamshell cooking and maintenance grill of claim 1, wherein the internal temperature of the food is controlled at ± 2 ° F. The clamshell cooking and maintenance grill of claim 1, comprising a computerized electrical control system that monitors internal product temperature balance and processing and records time and temperature parameters. The clamshell cooking and holding grill according to claim 1, comprising means for sealing a plate for forming a water seal. The clamshell cooking and holding grill according to claim 1, wherein the sealing means of the plate is a gasket. The clamshell cooking and maintenance grill of claim 1, wherein the temperature of the heat transfer fluid is 212 ° F. or less. The device of claim 1, wherein the means for connecting the plate to the housing is connected at each end of the plate, which can be rearranged and opened vertically in a horizontal position so as to be connected or separated from the plate and the food held in the heat treated hot. A clamshell cooking and holding grill, characterized by consisting of at least one lever hinge attached. The clamshell cooking and holding grill according to claim 1, comprising spring means for biasing the plate in an open " rising " position for filling or emptying each plate. The clamshell cooking and holding grill according to claim 1, comprising means for connecting the plates together. 20. The clamshell cooking and maintenance grill of claim 19, wherein the means for fastening is electrically connected to a control and alarm system controlled by a progress controller and a digital monitor. 20. The clamshell cooking and retaining grill according to claim 19, wherein the fastening means is a magnetic locking clasp. The clamshell cooking and maintenance grill according to claim 1, wherein the means for connecting each plate to the housing is configured to build the plates one on one. 2. The clam according to claim 1, wherein the food is between the plates and heat is provided to the food via conduction heat transfer means, radiant heat transfer means and convective heat transfer means to provide maximum heat transfer from the top and bottom surfaces of adjacent plates. Shell cooked and kept grilled. The clamshell cooking and holding grill of claim 1, wherein the plate can be positioned from a horizontal conductive heat treatment position to a vertically conductive conductive heat treatment position between about 65 ° and 0 ° horizontal. 2. A clamshell cooking and maintenance grill according to claim 1, comprising an acceptable dish which is removably fixed to the housing and in contact with one end of the plate for accumulating liquid exiting the food during the run. 27. The clamshell cooking and maintenance grill of claim 25, wherein the plate is tilted slightly relative to the horizontal plane to draw fat and other liquids from the food into the receiving dish during the heating process. 6. The impulse temperature controller of claim 5, wherein the controller is an electrically balanced impulse temperature controller electrically connected to an electric heater submerged in a reservoir for raising and maintaining the temperature of the heat transfer medium by providing energy to the heater at the required frequency. Clemshell cooking and maintenance grille for precise control in a narrow range of degrees Fahrenheit. The clamshell cooking and holding grill according to claim 1, wherein the plate is made of rolled aluminum. The clamshell cooking and maintenance grill of claim 1, wherein the plate is made of seam-sealed stainless steel. The clamshell cooking and holding grill according to claim 1, wherein the plate is made of dot welded stainless steel. The clamshell cooking and holding grill according to claim 1, wherein the plate is made of dot welded stainless steel. The clamshell cooking and maintenance grill according to claim 1, wherein the plate has a pillow-shaped depression formed in the plate and a pillow-extended depression including food for circulating a heat transfer fluid around the food contained therein. The plate of claim 1, wherein the plate is pillow expanded and deep-drawn to include a deep-dish container formed in the plate and food having a 1/4 inch and 14 inch depth for circulating the heat transfer fluid through the food periphery. Clemshell cooking and maintenance grill, characterized in that the forming container. The clamshell cooking and maintenance grill of claim 1, wherein the rolled plate is comprised of an aluminum sheet having a thickness of 0.020 to 0.0060 inches. The clamshell cooking and holding grill according to claim 1, wherein the plate has grooves that are side by side with a space formed for withdrawing excess liquid and have a generally flexible surface. 2. The clamshell cooking and maintenance grill of claim 1, wherein the adjacent plates have opposing depressions formed corresponding to half the diameter of the food, and the opposing depressions surround the food for high speed heat treatment. The system of claim 13, wherein the electrically computerized control system controls the means for heating the heat transfer fluid to a temperature selected at the reservoir within ± 1 ° F., wherein the means circulates the heat transfer fluid through the plate and is supported on the plate. The temperature sensing means for determining the temperature of at least one of the food is controlled, wherein the electrically computerized processing system is continuous at a particular time interval or on a cooking and maintenance process, as shown in the tool panel using the optical display and measured at one-millisecond intervals. For accurate monitoring of the internal product temperature, record the excretion data, time and temperature from at least one limit switch electromechanically connected to at least one safety lock on each individual plate, in which the control panel records each individual tray and individual At least one "ball for a thermoelectric pair Of including "and" ready "indicator, etc., and at least one temperature indicator, and at least one timer; Subsequently, closing the plate containing food activates the clasp, " in-process " indicator and temperature indicator within 2, and the temperature indicator indicates that the food has reached the required set temperature for the required time to reach the food balance temperature. Inform, then, when the “ready” stopwatches are activated, the catch is released to allow food access for serving; And an electrically computerized control system that records time and temperature provides food that is safe for the consumer during the at least the minimum time and temperature required to kill bacteria or for the time and temperature parameters required to kill any other pathogen. Clemshell cooked and preserved. The method of claim 1 wherein the control means connected to the means for heating controls the temperature of the heat transfer medium being heated so that the latent heat of vaporization is not supplied by the heater means such that the temperature of the product and the holding grill surface is maintained at 212 ° F. or lower. Clemshell cooking and maintenance grill, characterized by controlling. 39. The clamshell cooking and maintenance grill of claim 38, wherein the grill does not require ventilation. 39. The clamshell cooking and maintenance grill of claim 38, wherein the grill does not require a device for sophisticated fire fighting equipment such as an ANCILL system. In a clamshell grill cooking and maintenance process to control the risk of pathogen infection; Placing heated food between the first and second plates to be hingedly mounted to the frame of the cooking and maintenance grill; Heat the heat transfer fluid to a temperature selected in the reservoir; Fluidly connecting the reservoir and the plate; Adjust the temperature of the heat transfer fluid in the reservoir at ± 2 ° F; Circulating the heat transfer fluid through each heat transfer plate and a plate in fluid communication with the reservoir; And sensing the temperature of the heated fluid and food to adjust the temperature. 42. Clemshell cooking and maintenance grill according to claim 41, comprising recording time, temperature and exclusion data from at least one limit switch electromechanically connected to at least one safety catch on each individual plate. fair. 42. The clamshell cooking and maintenance grill process of claim 41, comprising recording the internal temperature shown in the instrument control panel using an electrically computerized control system and a copper display. 42. The system of Claim 41, wherein the computerized control system records time and temperature data indicating that food has been processed for the lowest time and temperature required to kill bacteria or the time and temperature parameters required to kill any other pathogen. A clamshell cooking and maintenance grill process comprising the steps thereby providing a safe food product for the consumer. 42. The clam according to claim 41, comprising actuating at least one "ready" indicator, at least one "in-process" indicator, at least one temperature indicator and at least one time indicator on each individual plate. Shell cooking and maintenance grill process. 42. The method of claim 41, comprising controlling the temperature of the heat transfer fluid heated so that the latent heat of vaporization is not supplied by the heater means and the temperature of the product and the holding grill surface to be maintained below 212 ° F. Clemshell cooking and maintenance grilling. 42. The clamshell cooking and maintenance grill process according to claim 41, comprising maintaining the cooked meat product at a temperature between 155 ° F and 185 ° F. 42. The clamshell cooking and maintenance grill process of claim 41, comprising controlling the temperature of the cooked meat food at a selected temperature at ± 2 ° F. 42. The clem of claim 41 comprising maintaining the food at a bacteriologically safe temperature without loss or degradation of the food so as to have a perfect quality for an extended time of at least 30-40 minutes. Shell retaining grill process. 42. The method of claim 41, wherein the food is cooked and maintained at the correct internal temperature within a narrow range of ± 2 ° F. over an extended period of time to ensure accurate time and temperature related pathogen infection risk control and food safety for popular consumption. Clemshell cooking and maintenance grill process characterized in that it comprises a step. 42. The method of claim 41, wherein maintaining food already cooked at the correct internal temperature within a narrow range of ± 2 ° F. for an extended period of time to ensure accurate time and temperature related risk of pathogen infection risk control and stability of the food. Clemshell cooking and maintenance grill process, characterized in that included. 42. The method of claim 41, wherein the frozen fresh, precooked or refrigerated fresh hamburger patty provides an accurate, uniform temperature to obtain a continuous repeat of the internal temperature balance within a narrow internal product temperature range of ± 2 ° F. It provides a means for retaining patties and / or other foods (in suitable plastic containers) for extended periods of time within a selectable stable internal temperature range of 130 ° to 185 ° F, which may be applied to ground meat such as beef or chicken patties. Clemshell cooking and maintenance grilling process, characterized in that it is selected and maintained to provide a bacteriologically stable food to obtain 99.999% heat mortality of potentially pathogenic Salmonella and Escherichia coli 0157: H7. 42. A clamshell cooking and maintenance grill process according to claim 41, comprising cooking and maintaining food at an equally balanced temperature between 130 ° F and 185 ° F. Clemshell Grill Cooking and Maintenance Process comprising: placing food between two heat transfer plates; Closing the heat transfer plate around the food therein to actuate a catch to hold the plate; Heat the heat transfer fluid to a temperature selected at ± 2 ° F; Circulating the heat transfer fluid through the heat transfer plate; Heating from side to side of the food between the plates via convection, conduction, and radiant heat until the food reaches a predetermined point of food consumption for a sufficient time to reach the desired balance temperature; Heated food determines at least one temperature and is maintained between heat transfer plates; Monitor the internal product temperature continuously in the cooking and maintenance process or at specific time intervals measured in parts per million; The internal product temperature is controlled by the exposure time; And releasing the locking device so as to be close to the food for serving at the end of the time and temperature process for killing pathogens in the food according to the FDA and USDA rules. fair. In the configuration of the clamshell cooking and maintenance grill for transferring heat to food, the housing frame; A first plate consisting of at least three stacked plates having a second and a third plate in space from each other, each plate being made of a heat transfer material bonded together having a fluid heat transfer path therebetween for circulation of the heat transfer fluid; Consisting of first and second sheets, each plate being mounted to a housing; Means for operatively mounting the plate to the housing; A reservoir in the housing for containing the heat transfer fluid; Means for heating the heat transfer fluid to a temperature selected in the reservoir; Means for controlling the temperature of the heat transfer fluid in the reservoir at ± 1 ° F .; Means for circulating a heat transfer fluid through a plate in fluid communication with each reservoir and each heat transfer plate; And a temperature sensing device for determining at least one temperature of food supported by each plate. In the configuration of the clamshell cooking and maintenance grill for transferring heat to food, the housing frame; A first and a second, consisting of at least one pair of stacked plates having a second plate in a space away from the first plate, each plate being a heat transfer material joined together having a fluid heat transfer path therebetween for circulation of the heat transfer fluid; Consisting of two sheets, each plate mounted on a housing; Means for operatively mounting the plate to the housing; A reservoir for containing a heat transfer fluid; Means for heating the heat transfer fluid to a temperature selected in the reservoir; Means for controlling the temperature of the heat transfer fluid in the reservoir at ± 1 ° F .; Means for circulating a heat transfer fluid through a plate in fluid communication with each reservoir and each heat transfer plate; And the temperature sensing means for determining at least one temperature of food supported in each plate is provided with an electrostatic balance contained in at least one thermoelectric pair protruding from the plate forming a ridge for penetrating into the upper or lower side of the food. Clemshell cooking and maintenance grill process characterized in that the thermoelectric pair-sensitive means for heat transfer with food. ※ Note: The disclosure is based on the initial application.