RU2581557C1 - Apparatus for making dough products with filling - Google Patents

Abstract

FIELD: home appliances.

SUBSTANCE: invention relates to kitchen equipment intended for use in cafes, restaurants, canteens and other catering establishments. Apparatus for cooking of dough products comprising a housing with a filling with a water tank and a heater installed therein, rotor of a stepper drive and rotation of cooking chamber in form of tubes which are parallel to rotor axis and evenly spaced circumferentially around axis. Cavities of tubes with ends are limited by housing covers. In one cover there is a row of through holes to be aligned with ends of tubes at moment of rotor stop. One hole forms a loading window of articles, another - unloading window, rest serve to feed water and are connected by pipeline system with container with water. In second cover there is one hole for pusher coaxial to unloading window in first cover. For loading of boiling chamber there is a single-piece product dispensing mechanism, output of which is interconnected with loading opening.

EFFECT: technical result consists in excluding stickiness of articles and preservation of quality of prepared product during a certain period of time after preparation process.

8 cl, 10 dwg

Description

FIELD OF THE INVENTION

The invention relates to kitchen equipment intended for predominant use in cafes, restaurants, canteens and other catering establishments.

State of the art

A known automatic device for the preparation of noodles, ravioli and other dough products, containing a group of perforated portioned containers installed in a multi-place holder having horizontal and vertical movement along the yoke (see patent CN 201641541, IPC: A47J 27/14, publ. 24.11 .2010). The holder moves the containers between the cooking positions, where they are lowered into the tank with boiling water and withstand the set time, the positions of the water drain, flushing and unloading.

A device for heat treatment, mainly beans and pasta, containing a reservoir for liquids, hermetically sealed with a lid and placed in the reservoir with partial immersion in the fluid perforated drums with screw blades, which, slowly rotating, move the products from the loading end to the unloading window, contributing to them mixing during cooking (see patent US 6095035, IPC: A23L 3/00, publ. 01.08.2000). The disadvantage of this device is the large size with low performance.

A significant drawback of both of the above analogues is that the cooked dishes should be immediately used, because devices do not allow to maintain the quality of the prepared product for any long time.

An automatic device is known for preparing dough products, in particular pasta, at atmospheric pressure, containing several cascade cooking chambers and a loading mechanism located above them, including a container with products, scales and a tipping mechanism in communication with the loading window of the upper chamber (see patent RU 2261642, IPC: A47J 27/16, publ. 10.10.2005). All chambers are connected to a pipe for supplying hot water from a common boiler and to a pipe for draining waste water. Water is supplied to each chamber independently of other chambers and forms a vertical flow in the chamber so that the products being prepared are in suspension in the chamber. A portion of the product sequentially passes through all the chambers, in each of which it is processed for a given period of time.

The presence of a cascade of chambers with independent water supply allows you to control the cooking process and maintain the product in a state of “consumer readiness” for a long time, which preserves the presentation and quality of the dish. However, the device has a significant drawback - poor performance. In order to cook two or more servings simultaneously, two or more such stages are placed in the installation, which significantly increases the dimensions of the device.

As the closest analogue in its purpose and the presence of signs similar to the essential features of the claimed technical solution, a device for cooking food products, mainly dumplings, is disclosed in the patent for invention SU 1521450, IPC: A47J 27/14, publ. 11/15/89.

Signs of the aforementioned device that are similar to the features of the proposed technical solution are the following: the presence of a housing with a water tank and heaters installed in it, the presence of a rotor with cooking chambers evenly spaced around the circumference around the axis of rotation of the rotor, the presence of a rotor drive and a loading device.

In the closest analogue, a housing with a water tank is formed by two coaxial cylinders, in the annular space between which there is a rotor with perforated blades and partitions forming the cooking chambers. The cylinders are mounted horizontally so that the upper part of the rotor is located outside the water. This is where the loading of products that pour out from the cartridge located on top of the loading mechanism occurs when the latter is extended beyond the bounding plate. In this case, an arbitrary distribution of dumplings in cells occurs in approximately equal portions.

Loaded products are moved by a rotating rotor through the lower part of the tank, filled with boiling water, undergoing heat treatment. When lifting products to the upper part of the tank, free of water, water is drained through the perforated partitions of the rotor, and then the prepared product is unloaded.

The closest analogue has a number of significant drawbacks, namely:

- lack of accurate dosing of a serving,

- a high probability of adhesion of the products during loading and during cooking, due to the loading of products by the shaft and low intensity of water circulation,

- the inability to maintain the quality of the prepared portion in the stopped device, the products remaining immersed in the liquid will be digested, and those that are located outside the liquid will stick together.

Disclosure of invention

The invention is aimed at improving the quality of the final product and eliminating the stickiness of products in portions by reducing the contact area of the products and creating a forced circulation of water through the cooking chamber.

Another positive technical result is to ensure the safety of the quality of the prepared portion of the product, its consumer properties and presentation for a certain period of time after the completion of the cooking process.

An additional positive result was an increase in the accuracy of dosing a portion of the product.

The proposed apparatus for cooking dough with filling contains a housing with a water tank and heaters installed in it, a rotor with cooking chambers evenly spaced around the circumference around the axis of rotation of the rotor, a rotor rotation drive and a loading device. According to the claimed invention, the cooking chambers are made in the form of tubes parallel to the axis of rotation of the rotor mounted on the output shaft of the stepper rotation drive, the tube cavities from the ends are limited by the housing covers, in one of which a series of through holes are formed that can be aligned with the ends of the tubes at the time of stopping rotor, one hole forms the product loading window, the other - the unloading window, and the rest are designed to supply water and communicated through a piping system with a water tank, in watts One hole is formed for the ejector, coaxial to the unloading window in the first lid, while the loading device is made in the form of a piece-by-piece dispensing mechanism, the output of which is communicated with the loading window.

Unlike the closest analogue and other known solutions in the proposed apparatus, the cooking chambers are made in the form of tubes parallel to the axis of rotation of the rotor mounted on the output shaft of the stepper rotation drive. From the ends of the tube cavity is limited by the housing covers. Covers cover the passage openings of the tubes from the ends, but do not interfere with the freedom of rotation of the rotor.

Each tube is designed to accommodate a portion of products. The tubular shape of the cooking chambers allows you to place the products in a row one at a time. The diameters of the tubes are selected in proportion to the products with the condition of ensuring the free passage of products through the tube. Mentioned "a number of products" is conditional, because products are placed in the tube freely and do not form a strict line.

The aforementioned arrangement of products in a row is facilitated one by one by the use of a piece delivery mechanism as a loading device, which ensures the alternate supply of products to the cooking chamber tube.

The use of piece-fed products and tubes as cooking chambers made it possible to minimize contact between the products during loading and during cooking, thereby virtually eliminating the possibility of sticking of products.

The use of a piece-by-piece dispensing mechanism for loading products has significantly improved the dosing accuracy of a portion of the product.

The stepwise rotation drive provides the ability to rotate the rotor exactly at a given angle and the possibility of a fixed stop after rotation.

As a stepping rotation drive, it is preferable to use a servo drive. Servo drive is an electric servo drive with position feedback. Usually includes a position sensor and a control unit that automatically maintains the necessary parameters according to the set value.

The drive rotation step is set as a multiple of the angle between the beams connecting the axis of rotation of the rotor with the axes of two adjacent tubes.

After each rotation by a given angle, a fixed stop of the rotor is performed, during which the ends of the tubes are placed exactly opposite the holes in the lids made in accordance with the location of the cooking chambers.

One hole is used to load products, the other is for unloading, the remaining holes, of a smaller size, are used to supply water to the tubes. Tubes are alternately loaded and moved to a step corresponding to a predetermined rotation angle, and at each stop, with the exception of the loading and unloading stages, a fresh portion of hot water is injected into the tubes.

Since the tube cavities from the ends are closed leaky and are only limited by covers, after the injection of a new portion of water, its surplus freely leaves between the end of the tube and the second cover, merging into the collection tank or immediately into the tank with heaters.

The fluid flows created inside the tube created by periodically repeating the supply of a new portion of water provide periodically constant “stirring” of the products during the cooking process, which further helps to prevent sticking.

Due to the creation of forced circulation of hot water through the cooking chambers, independent of the rotation of the rotor, it became possible to sufficiently maintain the quality and presentation of the cooked portion, even if the rotation drive was stopped.

The analysis of the prior art by the applicant did not reveal solutions characterized by features that coincide with the distinguishing features of the claimed technical solution, which allows us to conclude that it meets the requirements of "novelty" and "inventive step".

In a specific example of the invention, the rotor with cooking chambers is located directly above the water tank, which eliminates the intermediate connections necessary for water drainage. In the case of the aforementioned arrangement, the liquid exiting the tubes flows directly into the water tank, where it is heated and again fed into the cooking chambers.

The tube chambers are preferably mounted for planetary rotation about the axis of the rotor. The rotation of the tubes around its own axis increases the intensity of fluid flows inside the tube and increases the mobility of the products, creates the effect of constant "mixing", which completely eliminates the sticking of products.

To improve the conditions for draining the spent liquid from the cooking chambers, recesses can be formed on the inner surface of the second lid opposite the water supply openings in the first lid, each of which partially extends beyond the projection of the tube end. The presence of such recesses facilitates the withdrawal of water trapped in the recess beyond the end of the tube. For the same purpose, the ends of the tubes from the side of the second cover can be made with corrugation.

In a preferred embodiment of the invention, a piece-by-piece dispensing mechanism includes a container for accommodating bulk products formed by a rotating disk and fixedly mounted above it with a clearance of a spiral guide. A vertical plate is placed in the spiral coil preceding the peripheral one, cutting off the mass of products from the lower layer.

The piece-by-piece dispensing mechanism is preferably housed in a thermally insulated chamber with a heat exchanger, i.e. in the refrigerator located in the upper part of the device.

In a specific embodiment, the mechanism for piece-wise dispensing of products is installed by means of horizontal telescopic rails, which increases the convenience of its operation, facilitates maintenance and repair.

In the pipeline, which communicates the mechanism of piece-wise dispensing of products with a loading window, a product counter can be installed.

Brief Description of the Drawings

The feasibility of the industrial feasibility of the proposed technical solution is confirmed by the following example and drawings, which depict:

in FIG. 1 - the proposed device, General view;

in FIG. 2 is a section A-A of FIG. 1, shows the cooking part of the apparatus;

in FIG. 3 - the first cover;

in FIG. 4 - the second cover;

in FIG. 5 - fragment I from FIG. 2, increased;

in FIG. 6 - shows a boot device, a longitudinal section;

in FIG. 7 is the same cross section;

in FIG. 8 is a view A from FIG. 2 shows the connection of the water supply system to the openings of the lid, dotted lines indicate the projections of the ends of the cooking chambers during fixed rotor stops;

in FIG. 9 is a section CC of FIG. 8, the loading process is illustrated;

figure 10 is a cross-section D-D of figure 8, illustrates the unloading process.

The implementation of the invention

The apparatus for cooking dough products with filling (see Fig. 1-2) contains a loading device located in the upper part of the housing 1, a water tank 2 formed in the lower part of the housing with heaters 3 installed in it, connected to the servo drive 4 rotor 5 with cooking chambers made in the form of tubes 6 parallel to the axis of rotation O of the rotor and evenly spaced around the circumference around it. The tubes 6 are fixed at the ends of the beams of the rotor 5 and are closed from the ends by covers 7 and 8, mounted on the housing 1.

A number of through holes are formed in the lid 7 (see Fig. 3), made in accordance with the location of the tubes 6, with the ends of which the holes align while the rotor 5 is stopped. Hole 9 forms a product loading window, hole 10 forms an unloading window, and the remaining holes 11 designed to supply water and communicated through a piping system with a capacity of 2 for water. The diameter of the holes 9 and 10 is proportional to the diameter of the tubes 6. The holes 11 have a smaller diameter, sufficient to install a nozzle for water in it. In the lid 8 (see Fig. 4) one hole 12 is formed, coaxial to the discharge window 10 in the lid 7.

The tubes 6 are mounted with the possibility of planetary rotation around the axis O of the rotor 5. For this, a gear ring 13 is made on one (same) end of the tubes 6, and a sun gear 14 is fixed on the central protrusion of the cover 7, and gear rings 13 of the tubes 6 are engaged with it.

On the inner surface of the cover 8 (see Fig. 5) opposite the holes 11 in the cover 7, recesses 15 are formed, partially extending beyond the projection of the ends of the tubes 6.

Above the hob (see Fig. 6-7) in a thermally insulated chamber 16, equipped with a heat exchanger 17, a loading device is arranged in the form of a piece-by-piece dispensing mechanism. The mentioned mechanism includes a container for placing products in bulk, the bottom of which is formed by a disk 18 mounted on the shaft of the gear motor 19.

The walls of the tank are formed by a spiral guide (spiral) 20 fixed over the disk 18, which is mounted on the shaft of the geared motor 19 by means of the sleeve 21 and is fixed against rotation by an arm 22 fixed on the movable wall of the heat-insulated chamber 16 and connected to the spiral 20 by means of a detachable connection 23 The spiral 20 is placed relative to the disk 18 with a gap providing the possibility of free rotation of the latter.

In the penultimate coil of the spiral 20 preceding the peripheral one, a vertical plate 24 is installed, which does not reach the disk 18 by a distance slightly exceeding the maximum possible size of the product, which ensures that the bulk of the products located in the tank in bulk are cut off from the lower layer.

In order for the loading mechanism to be used for a wide range of products, it is advisable to install a cut-off plate 24 with the possibility of adjusting the gap between the edge of this plate and the disk 18.

The single-piece dispensing mechanism of the products is mounted in the chamber 16 by means of horizontal telescopic guides 25, which allow it to be fully extended from the heat-insulated chamber 16 for loading or servicing.

The device operates as follows.

Before starting work, the apparatus is filled with the product capacity of the boot device. To do this, push the mechanism of piece delivery from the chamber 16 along the guides 25 and fill the products, for example, dumplings, in a spiral container, while the products are randomly distributed in the space between the turns of the spiral 20, limited from the bottom to the bottom - the drive 18. The mechanism is pushed back into the chamber 16. The heat exchanger 17 provides a cooling chamber 16 to the desired temperature.

A system of tubes 26 connected by a collector 27 is connected to the pump 28 on the one hand and to the nozzles installed in the holes 11 on the other hand (see Fig. 8). Each tube 26 is equipped with a valve 29 to prevent reverse water discharge.

Fill the tank 2 with water and turn on the heaters 3, which provide heating of the water to the beginning of the device.

The rotor 5 is in a stationary position in which the ends of all the tubes 6 are placed strictly opposite the holes 9-12 of the covers 7 and 8. The device is ready for operation.

The loading of the cooking chambers is as follows (see Fig. 6 and 9).

When the motor gearbox 19 is turned on, the disk 18 begins to rotate. The rotating bottom carries away a mass of products 30 resting on it, which begin to move in a spiral 20, along its walls to the output end.

In the penultimate coil of the spiral 20, the mass of products meets a vertical plate 24, which cuts off the bulk of the products from the bottom layer, holding it. Located in the lower layer of the product pass under the plate 24, carried away by the disk 18, continuing the rotation.

Since the diameter of each subsequent turn of the spinning spiral is larger than the diameter of its previous turn, the movable products 30 are arranged along the wall of the spiral 20 in a chain one at a time and, continuing to move, move to the outer edge of the disk 18, reaching which, they successively fall into the funnel 31 located under the disk 18 .

From the funnel 31, the products 30 are fed through an inclined pipe 32 to the loading window 9, through which they pass into the cavity of the tube 6 located at this moment opposite the window 9. We will call it conditionally the first tube.

To maintain the accuracy of the dosage of portions in the pipeline 32 can be installed counter products (not shown).

Downloadable products 30 are moved one after another, filling the tube 6 and placed almost in a row.

After the desired number of products 30 is loaded into the first cooking chamber-tube, the servo drive 4 is turned on, which rotates the rotor 5 by one step corresponding to a given angle, until the end of the next tube 6 coincides with the window 9, while the first tube is installed opposite the first hole 11 for water supply.

Then, at the same time, the products are loaded with the second tube and the water heated to 97 ° C is supplied to the first tube with the products from the tank 2 by means of a pump 28.

After the second tube is filled with food and the first tube is filled with water, the rotor 5 again rotates a step and the third cooking chamber is combined with the loading hole 9. The processes are repeated.

At each stop of the rotor 5, a fresh portion of hot water is fed into the holes 11, while excess water flows between the end of the tube 6 and the lid 8, flowing into the container 2. The recesses 15 on the lid 8 improve the water outlet outside the end of the tube. In tank 2, the water is heated again and fed into the cooking chambers.

The rotor 5 continues the stepwise rotation and filling of the tubes 6 with products and water until the first of the filled tubes, having gone through the whole circle (cycle), is combined with the discharge window 10 (see Fig. 10). The piston pusher 33 is activated, which pushes the finished dumplings through the hole 12 of the lid 8 into the plate 34 mounted on the support table 35.

Due to the fact that the products during the loading process move one at a time, are arranged in a row in the tube and are periodically constantly washed in the process of cooking with hot water, adhesion of the products is practically eliminated.

The intensity of the fluid flows inside the cooking chamber is also facilitated by the fact that during the rotation of the rotor 5, the tubes 6 rotate around their own axis, rolling along the gear 14 like satellites, due to which the products are constantly “mixed” during cooking.

In contrast to the known solutions, the apparatus provides the ability to create a forced circulation of water through the cooking chambers by periodically injecting a new portion of hot water into them. This allows you to maintain the quality of the cooked dish for some time after the end of cooking, regardless of whether the rotor continues to rotate or not.

The mentioned possibility of the proposed device significantly increases the attractiveness of its use, because eliminates losses associated with unforeseen delays or an unexpected customer refusal of their order.

It should be understood that the present invention is not limited to the specific embodiment, which is intended to disclose the essence of the invention and includes particular preferred features of the proposed apparatus.

Claims (8)

1. Apparatus for cooking dough products with filling, comprising a housing with a water tank and heaters installed therein, a rotor with cooking chambers evenly spaced around the rotational axis of the rotor, a rotor rotation drive and a loading device, characterized in that the cooking chambers made in the form of tubes parallel to the axis of rotation of the rotor mounted on the output shaft of the stepper rotation drive, the tube cavities from the ends are limited by the housing covers, in one of which a series of through holes are formed x with the possibility of combining with the ends of the tubes at the moment the rotor stops, one hole forms a product loading window, the other a discharge window, and the rest are designed to supply water and communicated through a piping system with a water tank, one hole is formed in the second cover, coaxial the unloading window in the first cover, while the loading device is made in the form of a piece-by-piece dispensing mechanism, the output of which is communicated with the loading window. 2. The apparatus according to claim 1, characterized in that the rotor with cooking chambers is located directly above the water tank. 3. The apparatus according to claim 1, characterized in that the tubes are mounted with the possibility of planetary rotation around the axis of the rotor. 4. The apparatus according to claim 1, characterized in that on the inner surface of the second cover opposite the water supply openings in the first cover are formed recesses, each of which partially extends beyond the projection of the end of the tube in the stop position of the rotor. 5. The apparatus according to claim 1, characterized in that the unit-by-piece dispensing mechanism includes a container for placing products in bulk, formed by a rotating disk and fixedly mounted above it with a clearance of a spiral guide, in the turn of which is preceding the peripheral, a vertical plate is cut off the mass of products from the bottom layer. 6. The apparatus according to claim 1, characterized in that the mechanism for the unit dispensing of products is installed in a heat-insulated chamber with a heat exchanger located in the upper part of the housing. 7. The apparatus according to claim 1, characterized in that the mechanism for piece-wise dispensing of products is installed by means of horizontal telescopic guides. 8. The apparatus according to claim 1, characterized in that a product counter is installed in the pipeline reporting the piece-by-piece dispensing mechanism of the products with the loading window.

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