RU217044U1 - HEATING DEVICE FOR INDIVIDUAL FOOD RATIONS - Google Patents

Abstract

The utility model relates to thermal catering equipment for heating and storing food in a heated state, and more specifically for quick heating, maintaining temperature and short-term storage of ready-made first and second courses. The device for heating individual food rations includes a heat-insulated housing with two chambers for thermal processing of food, loading trays equipped with a sliding support and having an outer door and a rear inner door, IR heating elements, and a control device. In addition, the heat-insulated body is built into the tabletop of the dining table, and the two chambers are separated by a heat-insulating partition and are equipped with individual rotary external doors, with which sliding trays are combined with a sliding support in the form of a roller, installed to ensure the extension of the tray with the dish directly onto the tabletop, while the sliding the tray is equipped with a solid rear wall, which is installed so that when the outer door is turned and the tray is extended, it blocks access to the inside of the chamber. The IR heating elements are made in the form of ceramic IR heating elements with built-in thermocouples. At least two ceramic IR heating elements are installed in each chamber, which are placed in mirror reflectors and covered with protective mesh metal gratings, while one of the IR heating elements is located in the upper part of the chamber, and the second is located in its lower part, wherein the lower IR heating element is provided with a protective metal grid installed at the same level with the table top, in addition, the heating elements and thermocouples of the heating elements are connected to the control device with the ability to measure and set the temperature of the heating elements and regulate the power consumption of each heating element independently. EFFECT: heating according to individual modes for each client and according to individual rations with a given temperature of food portions in conditions of mass service.

Description

The utility model relates to thermal catering equipment for heating and storing food in a heated state, and more specifically for quick heating, maintaining temperature and short-term storage of ready-made first and second courses.

In many social institutions such as hospitals, schools, etc., some foods are prepared long before they are served to the consumer. Examples of such food products can be first or second courses, salads and drinks. This list is an individual diet in social institutions. Prepared ration foods are often stored frozen or refrigerated. In accordance with GOST R 56746-2015 / ISO / TS 22002-2: 2013 “Programs of preliminary requirements for food safety. Part 2 PUBLIC CATERING” the temperature of the finished chilled product should be no more than 4 ° C at any point and maintained until the end of use. Frozen ready-made meals should be stored at a temperature not exceeding minus 18°C.

In order to prepare them for use in most cases, warming up is required. In accordance with GOST R 56746-2015 / ISO / TS 22002 - ready meals must be heated quickly. To do this, an appropriate method of reheating must be used, and the temperature inside the reheated dish must reach 75°C within one hour after being removed from the refrigeration equipment.

Ready-to-eat meals should be kept below 4°C (for chilled meals) or at least 63°C (for hot meals).

To date, various food warming devices have been developed to maintain the desired serving temperature of previously cooked meals.

To some extent, these problems are solved in existing designs. With an increase in the heating rate in modern devices, the consumer usually has to go to a decrease in the quality of cooking and uniformity of heating. In induction ovens, the speed of cooking is accompanied by the processes of local overheating and burning of food. In microwave ovens, for example, there is a significant speed gain, however, the quality of the cooked food is very poor. In foods cooked in a microwave oven, almost all the moisture evaporates and the food loses its taste. For other cooking technologies, such as infrared, there is minimal increase in speed over convection ovens and very limited improvement in quality. Infrared ovens work faster, for example, when reheating frozen food. With regard to the overall dimensions of devices for heating several dishes at the same time from one diet, the dimensions of the devices are such that they do not allow their placement in the food area or on the dining table. When it comes to the simultaneous heating of several food rations, then known devices begin to consume significant power, which the user is no longer able to provide. In addition, when heating different dishes, different thermal regimes are required, which in known designs are either not separated, or are implemented by complex technical solutions or complex control algorithms.

A whole class of devices for heating food is known, which are based on the principle of induction heating of special dishes. The device according to US Pat. No. 7,615,727 B2 includes a housing that can be closed with a door and shield the environment from electromagnetic waves. One or more functional trays can be located inside the case. The functional tray, in turn, houses one or more induction coils.

A big disadvantage of devices of this type with induction heating is the special requirements for dishes, high power consumption, and local overheating. Preventing local overheating is very difficult and ineffective, and therefore, at least the quality of the reheated food may deteriorate.

Also known are devices that use hot air for heating (convection ovens). A typical example is the "Desk top unit for heating packaged products" (US 4381442 A). Table top heating unit for packages containing pre-cooked cold food products is designed to quickly heat food up to the operating temperature and then maintain this level. The unit includes a housing having a perforated baffle therein to form a compartment accessible from the front of the housing for accommodating a stack of food packages with airflow gaps therebetween. The compartment is located at a distance from the rear of the body to form the chamber and in front to define an air curtain passage communicating with the upper and lower air passages leading to the chamber.

The main disadvantage of this device is the use of heated air as a heat carrier, which, when circulating, transfers heat to all elements of the housing and air ducts, thereby reducing efficiency and increasing energy costs. In addition, all products are subjected to the same heating, which does not allow solving the problem of an individual approach to the consumer.

Known devices for heating food using infrared heating. For example, a universal oven with infrared heating to reduce cooking time (US 7323663 B2). An infrared oven optimized for fast and even cooking of a wide variety of foods. The IR oven comprises a cooking chamber for grilling, baking, browning, etc., radiant heat sources emitting infrared waves located inside the cooking chamber and located above and below the place where the food is to be cooked. However, this device is also not without drawbacks, in particular, significant overall dimensions due to the presence of IR emitters with different wavelengths, the difficulty of installing directly on the dining table. In addition, the device contains only one cooking chamber, which does not allow cooking and reheating two or more dishes.

The closest claimed PM is patent ES 2399278 A2, which describes a microwave oven. It is a chamber having two windows for loading/unloading, a device for generating microwaves designed to supply microwaves into the chamber for processing, two drawers, each of which is associated with one of the loading/unloading windows. Each drawer has a sliding support designed to support products to be processed, an outer door and an inner door attached to opposite ends of the sliding support. Each drawer is mounted so that it can slide relative to the heating chamber between open and closed positions. The outer door closes the respective window when the loading/unloading chamber is in the closed position and the inner door closes the respective window when the chamber is in the open position. The known oven in the conditions of mass service operates alternately for each user, complicates the organization of serving dishes, does not guarantee the quality of serving dishes.

The proposed utility model is aimed at solving a technical problem, which consists in providing heating according to individual modes for each client and according to individual diets with a given temperature of portions of dishes in mass service conditions.

A device for heating individual food rations is claimed, including a heat-insulated housing with two chambers for cooking food, loading trays equipped with a sliding support and having an outer door and a rear inner door, IR heating elements, a control device, characterized in that the heat-insulated housing is built into the dining room table top. table, and two chambers are separated by a heat-insulating partition and equipped with individual rotary external doors, with which sliding trays are combined with a sliding support in the form of a roller, installed to ensure the extension of the tray with the dish directly onto the tabletop, while the pull-out tray is equipped with a solid rear wall, which is installed in such a way that, when the outer door is turned and the tray is pulled out, access to the inside of the chamber is blocked, the IR heating elements are made in the form of ceramic IR heating elements with built-in thermocouples, each chamber is equipped with at least two ceramic IR heating elements, which are placed in mirror reflectors and covered with protective mesh metal gratings, while one of the IR heating elements is located in the upper part of the chamber, and the second is located in its lower part, while the lower IR heating element is equipped with a protective a metal grid installed on the same level with the tabletop, in addition, the heating elements and thermocouples of the heating elements are connected to the control device with the ability to measure and set the temperature of the heating elements and regulate the power consumption of each heating element independently.

The description of the utility model is explained with the help of a figure.

A device for heating individual food rations, including a heat-insulated housing 1, IR heating elements 2, a control device 3. At the same time, the heat-insulated housing built into the table top of the dining table 4 has at least two compartments separated by a heat-conducting partition 5 and equipped with individual rotary doors 6, in each compartment is equipped with at least two ceramic IR heating elements 2 with built-in thermocouples 7, placed in mirror reflectors 8 and covered with protective mesh metal gratings 9, one of which is located in the upper part of the compartment, and the second in the lower part, in such a way as to ensure simultaneous flow of thermal and IR radiation from above and below to the dish 10 placed in the compartment and located on the retractable grill 11, combined with the individual door 6 and equipped with rollers 12, ensuring the sliding of the grill with the dish from the compartment directly onto the table top 4, installed on at the same level with the protective metal grille 9 of the lower IR heating element, while the retractable grille is equipped with a vertical solid rear wall 13, which, when the grille is extended, blocks access to the inside of the compartment. The control device 3 is connected to the thermocouples of the heating elements 7 and the heating elements themselves, which makes it possible to measure and set the temperature of the heating elements and regulate the power consumption of each heating element independently.

The operation of the device is as follows. Before starting work, using the control device 3, it is necessary to set the required heating temperature and the power of each of the heaters 2 in each compartment. The temperatures of the heaters for each dish were previously selected experimentally. Next, open the doors 6 until the back wall 13 overlaps the heating compartments and place the dishes 10 with the first and second courses on metal grates 11, combined with individual doors 6 and equipped with rollers 12. Then push the grates 11 into the heating compartments. Further, with the help of control device 3, it is necessary to turn on the heating. The duration of heating was also previously determined experimentally. Upon reaching a predetermined temperature of the IR heating elements 2, which are measured using the built-in thermocouples 7, the power is limited to maintain the set temperature during the heating of the dishes. At the end of the heating time, the IR heating elements 2 turn off automatically. Then it is necessary to push the grates 11 out of the heating compartments onto the worktop 4.

Thus, the proposed device provides heating according to individual modes for each client and according to individual diets with a given temperature of portions of dishes in mass service conditions.

Claims (1)

A device for heating individual food rations, including a heat-insulated housing with two chambers for cooking food, loading trays equipped with a sliding support and having an outer door and a rear inner door, IR heating elements, a control device, characterized in that the heat-insulated housing is built into the dining table top , and two chambers are separated by a heat-insulating partition and equipped with individual rotary external doors, with which sliding trays are combined with a sliding support in the form of a roller, installed to ensure the extension of the tray with the dish directly onto the table top, while the pull-out tray is equipped with a solid back wall, which is installed so that which, when the outer door is turned and the tray is pulled out, provides blocking access to the inside of the chamber, IR heating elements are made in the form of ceramic IR heating elements with built-in thermocouples, two ceramic IR heaters are installed in each chamber elements, which are placed in mirror reflectors and covered with protective mesh metal gratings, while one of the IR heating elements is located in the upper part of the chamber, and the second is located in its lower part, while the lower IR heating element is equipped with a protective metal grating installed on the same level with the tabletop, in addition, the heating elements and thermocouples of the heating elements are connected to the control device with the ability to measure and set the temperature of the heating elements and adjust the power consumption of each heating element independently.

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