RU199820U1 - DEVICE WITH INFRARED HEATING ELEMENTS FOR COOKING VARIOUS FOOD - Google Patents

Abstract

The proposed utility model relates to the field of electrothermal processes in the food industry. The device is intended for installation in electrothermal installations and devices of chamber, conveyor and hearth type. The technical result is uniform preparation of various food products, economy, reduction of cooking time, increase in the quality of heat treatment or heating of food products. A device with infrared heating elements for cooking various products. food contains a frame-frame, in which the main infrared heating element is installed, which is located parallel to the surface (table) on which the prepared product is located. With the help of a swivel hinge device with a lock, two additional infrared heating elements are attached through a rod with a U-shaped holder, directed at an angle towards the prepared product, and the size of these heating elements depends on the distance of the surface where the prepared product is placed and on the range of overall dimensions or from changing the amount of food you cook. The angle of inclination is regulated by a swivel joint device and depends on the selected range of overall dimensions or on the range of the amount of prepared products. The infrared heating element for this device is made on a glass-ceramic substrate (or any other substrate with anisotropic properties) with parallel placement of resistive heating layers on it with a common contact group and with individual contact groups through which the heating layers are connected to the supply voltage. For external control of changing the angle of inclination of additional heating elements, the rod is made in the form of three parallel metal strips, and the middle strip has a lower coefficient of linear expansion compared to the two outer ones. A heating element is attached to one of the extreme strips, supplying voltage to this heating element, a temperature gradient will be formed between the extreme strips, which will ensure the slope of additional heating elements.

Description

The proposed utility model relates to the field of electrothermal processes in the food industry and can be used for heat treatment or heating of food, preparation of meat, fish, vegetable dishes, baking confectionery and bakery products in everyday life and at public catering establishments. The device is intended for installation in electrothermal installations and devices of chamber, conveyor and hearth type.

Known device for heat treatment of food / RF Patent No. 2064286 A47J 37/00, 07/27/96 / containing a housing, installed in it upper and lower electric heaters, and the upper electric heater is made in the form of light sources of IR radiation, located between the electric heaters a device for product placement, while the working area of each IR source is covered by a screen with windows located at the same distance from each other, and the power of the upper electric heater exceeds the power of the lower electric heater made in the form of a dark source of IR radiation by 2-5 times.

A device for preparing food products with an infrared sensor is known / RF Patent No. 2145403 F24C 7/00, H05B 6/68 02/10/2000 / including a chamber for placing food products, a magnetron for heating food products placed in the chamber, a turntable for placing food in the chamber, a turntable motor for driving the turntable, an infrared sensor for detecting infrared radiation from food, and a control unit for detecting the temperature of the food. The control unit drives the magnetron to heat the food to a first temperature in the first mode, and then drives the magnetron to heat the food to a second temperature that is higher than the first temperature and to keep the food at the second temperature in the second mode.

Known multifunctional three-tier oven using modern electrophysical methods of heating food / RF Patent No. 2649824 A47J 37/00, 04/04/2018 / consisting of a housing with insulation and three chambers: upper IR emitters are installed in the upper working chamber (four pieces of KGT-220 -1000), inserted into devices for adjusting its position, lower IR emitters (four pieces of KGT 220-1000) are fixed permanently, a bottom or tray installed in grooves built into the side walls of the working chamber to fix the distance from the product emitters to object, mode regulator or power supply voltage regulator; the second chamber provides for combined heating of the IR-microwave, for this, IR emitters are installed on top according to the principle of the upper chamber, along the chamber, if in the upper chamber both the upper and lower heating elements are located across the working chamber, then in the lower chamber along the top, below it is installed magnetron, the doors of both working chambers consist of viewing windows made of heat-resistant glass to monitor the readiness of the product, the next (top to bottom) chamber is designed to maintain at a certain temperature level or to heat meat, flour culinary products, pizza, and then the oven includes a built-in cabinet for storing household equipment and bulk products.

The closest analogue is a chamber-type IR oven for heat treatment of food products / RF Patent No. 2304884 A23L 1/025, A47J 37/00, F24C 15/00, Н05В 6/00, 27.08.07 /, consisting of a body with insulation, a working cameras, a viewing window made of heat-resistant glass for monitoring the readiness of the product, upper IR emitters installed in the device to regulate its position, lower IR emitters installed permanently, a hearth installed in slots built into the side walls of the working chamber to fix the distance from product emitters to object, mode regulator or power supply voltage regulator. A time timer is provided on the oven panel.

The disadvantage of these devices for cooking food using infrared heating elements is that it is difficult to provide uniform exposure to infrared radiation on the entire surface of the prepared product and it is not possible to change the area of exposure to infrared radiation when the geometric dimensions of the prepared product change. It is known that the depth of penetration into different food products is different, infrared radiation with a shorter wavelength provides preparation and / or heating of the product from the inside, infrared radiation with a longer wavelength provides preparation and / or heating of the outer layer of the product. If these devices can provide a consistent effect of infrared radiation on the prepared product of different wavelengths, then the simultaneous uniform exposure to infrared radiation with different wavelengths with these devices is not possible. Accordingly, it is not possible, due to the simultaneous uniform exposure of infrared radiation with different wavelengths, to achieve uniform cooking and / or heating of the product throughout its entire volume.

The task of the proposed utility model is to create an inexpensive device to manufacture with infrared heating elements for cooking or heating various food products, with which it will be possible to ensure uniform exposure to infrared radiation on the entire surface of the prepared product and to ensure a change in the area of exposure to infrared radiation, when the geometric the size of the prepared product. Due to the simultaneous uniform exposure to infrared radiation with different wavelengths, to achieve uniform cooking and / or heating of the product throughout its volume, thereby reducing the cooking time with increasing cooking quality.

The task is achieved by the fact that in a device with infrared heating elements for cooking various food products, containing a frame, with a main infrared heating element installed in it, located parallel to the surface (table) on which the prepared product is located, additionally with the help of a rotary a hinge device with a lock, two infrared heating elements are attached through a rod with a U-shaped holder, directed at an angle towards the prepared product, the size of these heating elements depends on the distance of the surface where the prepared product is placed and on the range of overall dimensions or on the change in the amount of prepared products, and the angle of inclination is regulated by a swivel articulated device and depends on the selected range of overall dimensions or on the range of the amount of prepared products, and all heating elements are made on a a tecceramic substrate (or any other substrate with anisotropic properties) with parallel placement on it in the form of a paste of resistive heating layers with a common contact group and with individual contact groups through which the heating layers are connected to the supply voltage.

Paste for resistive heating layers is a conductive element and is made on the basis of ultradispersed powders of nickel boride (Ni ₃ B), chromium boride (CrB) and glass in an organic binder based on lanolin grade PRN 1.7. in the ratio: 60 wt. % - Ni ₃ B; 10 wt. % - CrB; 30 wt. % - glass brand C52-1, to adjust the properties of the paste, additives were introduced into its composition during the preparation process: Si, Mo, ZnO.

The paste for the general contact group and individual contact groups is a conductive element and is made on the basis of ultrafine powder of nickel boride (Ni ₃ B) and glass in an organic binder based on lanolin grade PRN 1.7. in the ratio: 90 wt. % - Ni ₃ B; 10 wt. % - glass brand C52-1.

To change the area of exposure to infrared radiation, the heating layers can be connected both separately and together.

To change the wavelength range, the supply voltage can be set in accordance with the temperature that provides the required range of the emitting frequency.

For external control of changing the angle of inclination of additional heating elements, the rod is made in the form of three parallel metal strips, and the middle strip has a lower coefficient of linear expansion in comparison with the two outer strips, on which additional heating elements are attached.

The general view of the device is shown in Fig. 1,

where 1 - frame-frame, 2 - main infrared heating element, 3 - swivel articulated device, 4 - retainer, 5 - stem, 6 - U-shaped holder, 7 - additional infrared heating element.

A general view of infrared heating elements is shown in FIG. 2,

Where 8 is a glass ceramic substrate, 9, 10, 11, 12, 13, 14 are resistive heating layers, 15 is a common contact group, 16, 17, 18, 19, 20 21 are individual contact groups.

A general view of the rod with automatic change in the angle of inclination is shown in Fig. Z. (the reference designations of the elements coincide or are a continuation of the reference designations shown in Fig. 1), where 3 is a pivoting hinge device, 6 is a U-shaped holder, 22 is a metal strip with a low coefficient of linear expansion, 23, 24 is a metal strip with a high coefficient of linear expansion, 25 - additional heating element.

The principle of operation of the device is shown in FIG. 4:

Infrared heating elements 7 are attached to the frame-frame 1 using a pivoting hinge device 3 and a lock 4, through a rod 5 with a U-shaped holder 6 and directed at an angle towards the product being prepared, the size of these heating elements depends on the distance of the surface where cooked product and on the range of dimensions or on the change in the amount of cooked products. The angle of inclination of additional infrared heating elements 7 is regulated by a swivel joint device 3 with a lock 4 and depends on the selected range of overall dimensions or on the range of the amount of prepared products, and all the heating elements are made on a glass-ceramic substrate (or any other substrate with anisotropic properties) with parallel placement on it in the form of a paste of resistive heating layers with a common contact group and with individual contact groups through which the heating layers are connected to the supply voltage.

First, a heating element is made. Resistive heating layers (9, 10, 11, 12, 13, 14) are applied from a resistive paste, in which the conductive element is a paste based on ultrafine powders of nickel boride (Ni ₃ B), chromium boride (CrB) and glass in an organic binder based on lanolin grade PRN 1.7. The paste is prepared in the ratio: 60 wt. % - Ni ₃ B; 10 wt. % - CrB; 30 wt. % - glass brand C52-1, to adjust the properties of the paste, additives are introduced into its composition during the preparation process: Si, Mo, ZnO. Resistive paste is applied in 2 layers, each layer is dried at a temperature of 250-300 ° C for 15-20 minutes, after which both layers are simultaneously burned in a conveyor oven at a temperature of 780-800 ° C for 35-40 minutes. Then, in a similar way, a general contact group (8) and individual contact groups (16, 17, 18, 19, 20, 21) are applied with a conductive paste made on the basis of ultrafine nickel boride powder (Ni ₃ B) and glass in an organic binder based on lanolin brands PRN 1.7. in the ratio: 90 wt. % - Ni ₃ B; 10 wt. % - glass brand C52-1. The conductive paste is applied in 2 layers, each layer is dried at a temperature of 250-300 ° C for 15-20 minutes, after which both layers are simultaneously burned in a conveyor oven at a temperature of 770-780 ° C for 45-50 minutes.

Lead wires to the common contact group and individual contact groups are attached either mechanically or using a similar conductive paste, subjecting the connection to drying at a temperature of 250-300 ° C for 15-20 minutes. and firing in a conveyor furnace at a temperature of 770-780 ° C for 45-50 minutes.

The stock is made in the form of three parallel metal strips 22, 23 and 24, and the middle strip (22) has a lower coefficient of linear expansion (for example, an Invar alloy) compared to the two outer strips (23.24), which are made of a material with a high coefficient linear expansion (for example, Kovar alloy). On one strip, depending in which direction it is necessary to change the angle of inclination, a heating element (25) is attached, applying voltage to this heating element, a temperature gradient will be formed between the extreme strips, which will ensure the slope of additional heating elements. The magnitude of the temperature gradient will determine the slope; the higher the temperature gradient, the greater the slope.

The device works as follows:

If the main infrared heating element is represented as a segment AB (Fig. 4), then when it is uniformly heated, it will emit uniform infrared radiation perpendicular to its surface to the surface that is opposite it and which is located parallel to it. Let's designate the area of uniform infrared radiation by the segment CD, in fact, in our case, this segment is the surface of the prepared product. Figure ABCD is a rectangle, since all angles of this figure are 90 °, the main flux of infrared radiation is always emitted perpendicular to the emitting surface, the scattered infrared flux of radiation outside this region loses its intensity in proportion to the cosine of the angle from the normal to the radiation surface. In order to ensure a uniform effect of another infrared radiation stream from additional infrared heating elements, we denote the additional heating elements by segments EF and HG, the angles CEF, EFD, CHG, HGD should be equal to 90 °, these parameters determine the angle of inclination of additional heating elements to the main heating element, and the distance between the main heating element and the uniform infrared radiation surface is determined by the radiation area from the additional heating element. By changing the angle of inclination and changing the number of connected heating layers, it is possible to change the uniform effect on the prepared product of different heights.

When you change the area of the prepared product or the amount of prepared products, a different number of heating layers is connected. For example, if the center of the product to be prepared is located at point O, then (see Fig. 4) voltage is applied through the individual contact groups 16 and 17 to the heating layers 9 and 10, with an increase in the area through the contact groups 18, 19 to the heating layers 11, 12 etc.

In additional heating elements, heating layers are connected in the same way from points Q and R. The voltage on the heating layers is determined by culinary recipes for a specific type and type of product being prepared.

If this design is used for the conveyor belt preparation of products for various purposes, then (see Fig. 1) the rod 5 with the retainer 4 should be made with automatic change in the angle of inclination.

The principle of operation of the rod 5 with a controlled change in the angle of inclination is based on the mechanical action of materials with different coefficients of linear expansion on each other, similar to the operation of bimetallic regulators. In this case, due to the fact that depending on culinary recipes, the temperature in the area of the device can vary according to different laws,

The proposed device with infrared heating elements will ensure the uniform preparation of various food products, will be economical, since it will reduce the cooking time and increase the quality of heat treatment or heating of food, cooking meat, fish, vegetable dishes, baking confectionery and bakery products in everyday life and at catering establishments.

Claims (6)

1. A device with infrared heating elements for cooking various foodstuffs, containing a frame-frame with a main infrared heating element installed in it, located parallel to the surface of the table on which the prepared product is located, characterized in that the device additionally uses a rotary a hinge device with a lock, two infrared heating elements are attached through a rod with a U-shaped holder, directed at an angle towards the prepared product, the size of these heating elements depends on the distance of the surface where the prepared product is placed and on the range of overall dimensions or on the change in the amount of prepared products, and the angle of inclination is regulated by a swivel articulated device and depends on the selected range of overall dimensions or on the range of the amount of cooked products, and all heating elements are made on glass a ceramic substrate or any other substrate having anisotropic properties, with parallel placement on it in the form of a paste of resistive heating layers with a common contact group and with individual contact groups through which the heating layers are connected to the supply voltage. 2. The device according to claim 1, characterized in that the paste for resistive heating layers is a conductive element and is made on the basis of ultrafine powders of nickel boride (Ni ₃ B), chromium boride (CrB) and glass in an organic binder based on lanolin grade PRN 1.7 ... in the ratio: 60 wt. % - Ni ₃ B; 10 wt. % - CrB; 30 wt. % - glass brand C52-1, to adjust the properties of the paste, additives were introduced into its composition during the preparation process: Si, Mo, ZnO. 3. The device according to claim 1, characterized in that the paste for the general contact group and individual contact groups is a conductive element and is made on the basis of ultradispersed nickel boride powder (Ni ₃ B) and glass in an organic binder based on lanolin grade PRN 1.7. in the ratio: 90 wt. % - Ni ₃ B; 10 wt. % - glass brand C52-1. 4. A device with infrared heating elements for cooking various food products according to claim 1, characterized in that the heating layers can be connected both separately and jointly to change the area of infrared radiation exposure. 5. A device with infrared heating elements for cooking various food products according to claim 1, characterized in that, to change the wavelength range, the supply voltage value can be set in accordance with the temperature that provides the required range of the radiating frequency. 6. The device according to claim. 1, characterized in that for external control of the change in the angle of inclination of additional heating elements, the rod is made in the form of three parallel metal strips, and the middle strip has a lower coefficient of linear expansion compared to the two extreme strips on which additional heating elements.

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