RU2691263C1 - Meat dishes preparation device - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to meat dish preparation devices and may be used at catering enterprises and in canteens of military units. Meat dish preparation device comprises a housing and a heating element, wherein the heat treatment of the semi-finished product takes place under the effect of infrared radiation in range of 1.5<λ≤5.6 mcm in combination with wood smoke, on the inner wall of the housing there is a reflecting coating of infrared radiation in the form of a layer of zirconium nitride and chromium with thickness of 200 mcm, on the external wall of the housing and on the side wall there fixed is a flexible heat insulation based on an aerogel Pyrogel XT with thickness of 5 mm. At that, fumes and vapors are forced by means of engine operation into sewage system via pipe, at the end of which check valve is rigidly fixed.

EFFECT: reduced time for preparation of dishes, reduced heat losses, electric energy saving, increased mobility and expanded functional capabilities.

1 cl, 3 dwg

Description

The invention relates to devices for the preparation of meat dishes and can be used in catering, in the canteen of military units.

The known method and device for roasting meat and fish dishes (Baking products) [1], consisting of a body and a heating element. The process is carried out at high temperatures, the disadvantage of which is the loss of meat juice, reaching 32-41% (drying and loss of taste), significant power consumption, increased heat transfer to the room, creating an additional load on exhaust ventilation.

The closest analogue adopted for the prototype of the invention is a shashlik maker (Patent for invention No. 2131208) [2], which includes a housing with an installation site for skewers, a frying chamber, a heater made in the form of a module with vertically installed heating elements in the central part of the frying chamber formed a reflector with a thermally insulated handle, a retention latch in the closed position and a lock for removing the side doors and rigidly fixed upper, front and rear reflectors, a thermoradiation module and a system f Curing in a given manual rotation of the skewer is fixed on the top, front and rear reflectors.

It has significant drawbacks: smoke and steam enter the room, which increases the load on the ventilation system in closed rooms, and also has ineffective thermal insulation and heating elements.

An object of the invention is to reduce the time of cooking, reduce heat loss, energy savings, increased mobility and increased functionality.

The technical problem is solved due to the fact that the device for cooking meat dishes, includes a body and a heating element, is characterized in that the heat treatment of the semi-finished product occurs under the influence of infrared radiation in the range of 1.5 <λ≤5.6 microns, in combination with wood smoke , on the inner wall of the case, a reflective coating of infrared radiation was applied in the form of a layer of zirconium nitride and chromium with a thickness of 200 μm, flexible thermal insulation based on Pyrogel XT airgel with a thickness of 5 mm was fixed on the outer wall of the case and side wall , and smoke and vapors are forcibly, by means of engine operation, disposed of into the sewage system, through a pipe, at the end of which a check valve is rigidly fixed.

The device is illustrated in FIG. 1, 2, 3. In FIG. 1 shows the appearance of a device for cooking meat and fish dishes in a confined space, where it is indicated: pos. 1 - the basis; pos. 2 - TEN; pos. 3 - housing; pos. 4 - tray; pos. 5 - engine; pos. 6 - pipe; pos. 7 - wire; pos. 8 semi-finished product; pos. 9 - side wall; pos. 10 - reflective coating; pos. 11 - flexible thermal insulation; Pos 12 - check valve.

A device for cooking meat dishes differs from the prototypes due to the use of infrared radiation for cooking dishes and new types and volumes of insulation, which significantly improve the technical characteristics of the device and increase the efficiency of use in closed, limited in area and use of exhaust ventilation spaces.

The novelty of the device and its principle of operation is: the use of infrared radiation in the range of 1.5 <λ≤5.6 μm for the heat treatment of meat and fish semifinished products in combination with the products of smoldering wood chips;

application on the inner wall of the housing (3) of the reflective coating of infrared radiation, in the form of a layer of zirconium nitride and chromium with a thickness of 200 μm (Patent No. 2510055 “Infrared reflector”) [3];

fixing on the outer side of the body and side walls of flexible thermal insulation with a thickness of 5 mm based on a quartz airgel with the lowest thermal conductivity coefficient of known solid materials (brand Pyrogel XT). Airgel is designed for use in normal and high operating temperatures (up to 650 ° C). The airgel density is 180-200 kg / m (http://thermalinfo.ru/svojstva-materialov/teploizolyatsiya/teploprovodnost-plotnost-i-temperatura-primeneniya-teploizolyatsii-na-osnove-aerogelya) [4] (Fig. 2 );

disposal of smoke and odor after heat treatment of the semi-finished product (8), through the pipe (6) to the sewage system. The smoke utilization efficiency is ensured by the engine (5), rigidly fixed at the upper point of the body (3).

The use of heating elements (2) (infrared, quartz heating element) in the range of 1.5 <λ≤5.6 μm, increases the temperature inside the prepared semi-finished product (8) by 30 ° С. Infrared radiation affects the tray (4), exposing to heat treatment of wood chips (from fruit trees), the smoke of which gives the taste and aroma of the semi-finished product (8). The transfer of heat through infrared radiation (similar to what happens when cooking on coal) provides faster heat transfer and a deeper penetration into the semi-finished product (8). This, in turn, contributes to its rapid and uniform heating, as well as provides faster heating of the device case walls (3), and therefore, it is practically not necessary to preheat it (temperature + 250 ° C is reached in less than 5 minutes that saves energy and time). Infrared radiation refers to the molecular and cellular structure of the semifinished product (8). Heat treatment of the semi-finished product (8) (by means of infrared radiation allows preserving moisture in it and preventing the oxidation of fats). At the same time, despite the high temperature, the technology used allows you to prepare a dish without the penetration of smoke and smell into the room.

Ceramic coating deposited on the inner wall of the housing (3) significantly reduces heat loss, significantly reducing energy consumption. External insulation prevents the penetration of heat into the room and heat it.

Experimental studies conducted in October - December 2017 showed positive results. Cooked meat (Fig. 3) and fish dishes had a high taste (soft in structure, fragrant, juicy and without loss in volume). Processing of the shell walls with high-temperature thermal insulation allowed increasing the efficiency of the device by 41-43%. At the same time, the external temperature of the walls of the device dropped from 300 ° C to 55 ° C, and the power consumption decreased by 25-29%. Cooking time decreased by 27%.

Thus, the device for cooking meat dishes is new and new positive qualities, reduces the cooking time, reduce heat loss, save electricity, increase mobility and expand functionality.

The use of an environmentally friendly process of cooking food in the field of infrared radiation, allows you to use the finished product as a diet. The proposed solution allows to increase the range of prepared dishes in special conditions, without increasing the load on the electrical and ventilation system of the marine vessel.

Literature:

1. Baking products [Electronic resource] www.poedim.ru.

2. The patent for the invention № 2131208.

3. Patent No. 2510055 "Infrared Reflector".

4. http://thermalinfo.ru/svojstva-materialov/teploizolyatsiya/teploprovodnost-plotnost-i-temperatura-primeneniya-teploizolyatsii-na-osnove-aerogely [Electronic resource].

Claims (1)

Device for cooking meat dishes, containing the case and the heating element, characterized in that the heat treatment of the semi-finished product occurs under the influence of infrared radiation in the range of 1.5 <λ≤5.6 μm in combination with wood smoke, on the inner wall of the case an reflective infrared coating is applied radiation in the form of a layer of zirconium nitride and chromium with a thickness of 200 μm, flexible insulation based on Pyrogel XT airgel 5 mm thick is fixed on the outer wall of the case and the side wall, and smoke and vapors are forced through engine operation is disposed of into the sewage system through a pipe, at the end of which a check valve is rigidly fixed.

Images