RU66927U1 - UNIVERSAL FURNACE FOR FRYING, BLANCHING AND HEAT SHRINKING OF FOOD PRODUCTS, AND ALSO FOR PARAFFINING CHEESE OF SOLID VARIETIES - Google Patents

Abstract

The oven can be used for deep-frying food, as well as for blanching fruits and vegetables, for blanching and shrinking the product, as well as for waxing hard cheese. The oven is intended for use in the food industry.

The technical result of the utility model is the versatility of using the oven, which is adapted for deep-frying food products, for blanching fruits and vegetables, for shrinking the product, as well as for waxing hard cheese.

The universal furnace, consisting of a thermally insulated bathtub, heating elements, temperature sensors, product carrier, is characterized in that the bathtub is mounted on the frame and is covered with panels on all sides, and heating elements are located in the volume of the bathtub, the input terminals of which are brought out to the outside of the bathtub bottom and are covered with a panel , the temperature sensors are fixed with hooks inside the bathtub and on the heating elements, in the bathtub there is a tap for draining the used oil or water, a removable control unit containing an emergency temperature sensor is fixed on the frame with bolts, the furnace is installed mounted on four screw supports made with the ability to adjust the position of the furnace during installation.

Description

Application area

The oven can be used for deep-frying food, as well as for blanching fruits and vegetables, for blanching and shrinking the product, as well as for waxing hard cheese. The oven is intended for use in the food industry.

State of the art

A device for frying food products is known [USSR Author's Certificate N1139403, class. A47J 37/00, 1985] containing a container for a liquid coolant, a carrier for the product, made in the form of a perforated drum installed in the container with a gap, various baffles mounted inside the drum for transporting the product, devices for loading and unloading the product, while the ends of the drum are made open, the radial partitions are perforated, scrapers are mounted at the ends of the partitions to interact with the inner surface of the tank, and nozzles for the hearth are mounted in the lower part of the device Chi gas mixture in the coolant.

Known installation for frying food [USSR Author's Certificate N1172528, cl. A47J 37/12, 1985] mainly from potatoes, containing an oil bath, a conveyor with carriers, loading and unloading devices, an oil heater, a filter, an oil tank and connecting pipes, the conveyor is made in the form of a rotor, the unloading device is placed on its axis, oil the bathtub is made in the shape of a truncated half-cone, the heater is formed by interconnected tubes, a conductive film with a different resistance is applied to the outer surface of the tubes, with each subsequent direction oils motion tube film has a higher resistance than the previous.

Known patent RU 2041700 for a FOOD FOR FIRING FOOD, containing a thermally insulated bath, on the end walls of which a drum is mounted rotatably located on the central axis of the latter, a hollow shaft with an auger inside it, a casing with a loading chute and a ventilation pipe, heating elements, temperature sensors , oil tank and drum drive, different

the fact that the drum is equipped with perforated disks fixed at its ends, the outer surface of the shaft between the disks is a spiral along which a rectangular hole is made in the wall, a conveyor belt is installed between the disks, the inner end of the latter is fixed to the end of the spiral through the support plate, forming a coil, the rest of the tape is twisted into a spiral formed by a turn, and the outer end of the tape is fixed at the loading hole flush with the outer surface through the locking bracket 's disks, the two disk perimeter interconnected by a cylindrical plate which formed a rectangular opening for loading the product.

The disadvantage of all these known devices is their narrow specialization, oriented mainly to frying potatoes.

The purpose of the proposed device is an oven, which is suitable not only for deep-frying food, but also for blanching fruits and vegetables, for blanching and shrinking the product, as well as for waxing hard cheese.

The technical result of the utility model is the versatility of using the oven, which is adapted for deep-frying food products, for blanching fruits and vegetables, for shrinking the product, as well as for waxing hard cheese.

Brief Description of the Drawings

Figure 1 shows the structural device of the oven for deep-frying food products, as well as for blanching fruits and vegetables, where 1 - Frame, 2 - Bath, 3 - Lid, 4 - TEN, 5 - Screw support, 6, 7, 8 , 9, 10 - Panels, 11 - Equipotential wire bolt, 12 - Crane, 13 - Heat-insulating material, 14 - Temperature sensor, 15 - Control unit, 16 - Grounding bolt.

Figure 2 shows the structural device of the furnace for waxing cheese and shrink the product, where 17 - Pallet, 18 - Lever, 19, 20 - Planck, 21 - Plate, 22 - Shock absorber, 23 - Roller, 24 - Link.

Device essence

The claimed technical result is achieved due to the fact that the furnace is universal, consisting of a thermally insulated bathtub, heating elements, temperature sensors, carrier for the product, characterized in that the bathtub is mounted on the frame and is covered with panels on all sides, and the heating elements are located in the volume of the bathtub, the input terminals of which are brought out on the outside of the bottom of the bathtub and covered by a panel, temperature sensors are fixed with hooks inside the bathtub

and on the heating elements, in the bath there is a tap for draining the used oil or water, a removable control unit containing an emergency temperature sensor is mounted on the frame with bolts, the furnace is mounted on four screw supports made with the ability to adjust the position of the furnace during installation. An equipotential wire bolt for potential equalization and an earth bolt can be inserted on the furnace frame. The furnace may further comprise a mechanism for raising and lowering the product into the bath, which is a structure consisting of a shock absorber, a pallet, rollers, strips, one of the strips on which the shock absorber is mounted, is welded to a plate fixed to the panel, and the other strap and shock absorber structurally connected to the pallet. The bath can be made solid stainless steel. The oven used for deep-frying food products, as well as for blanching fruits and vegetables consists (see Figure 1) of the frame 1, bath 2.

Frame 1 is a metal structure with four supports.

Bath 2 is preferably a seamless piece made of stainless steel. In the volume of bath 2 there are TENs 4, the input terminals of which are brought out to the outside of the bottom of bath 2 and are covered by a panel 10. The choice of the connection form of TENs contributes to the heating of the product depending on the required processing, therefore TENs in the fryer are connected by a triangle, and the TENs in the blancher are star-shaped.

To adjust the temperature of the oil (for the blancher - water), two temperature sensors 14 of the TAM 124 series are used, one of which is fixed with hooks inside the bath 2 and measures the temperature of the working medium, the second, fixed on the heating elements, measures their temperature. During downtime, the bath closes with a lid 3.

In the bath 2 there is a faucet 12 for draining used oil (for blancher - water). The bath 2 is covered on all sides by panels 6, 7, 8, 9, 10. To protect against burns and reduce heat loss, the outer walls of the bath 2 are insulated with heat-insulating material 13. The control unit 15 is mounted on the frame to the left with bolts.

The control unit does not require frequent access, therefore it is located close to the floor level. The furnace is installed on four screw supports 5, fixed at the ends of the supports of the frame 1, and allowing you to adjust the position of the furnace during installation.

On the frame there is a bolt of equipotential wire 11 for equalizing potentials and a ground bolt 16.

The principle of operation of the device

Oil is poured into the bathtub (for the blancher - water) to the set level (minimum and maximum marks are made on the inside of the bath wall

oil level (for blancher - water), heating elements are switched on. When the oil temperature reaches 140-190 ° С (for the blanching machine - water 70-95 ° С), the basket (carrier for the product) filled with the product is placed in oil (for the blanching machine - in water) for the time specified by the technological process. At the end of the technological process of preparation of the product, the basket (carrier for the product) is lifted and installed on the receiving drain tray for sweeping oil (water).

The oven for waxing cheese of hard varieties (see Figure 2), differs from the deep fryer and blancher in the presence of a mechanism for raising and lowering the product into the bath 2. The mechanism is a structure consisting of a shock absorber 22, a pallet 17, rollers 23, planks 19 and 20. The bar 20, on which the shock absorber 22 is mounted, is welded to the plate 21, mounted on the wall 7 of the paraffiner. The maximum height of raising and lowering the pallet 24 can be adjusted by changing the position of the shock absorber 22 on the bar 20 by means of the holes therein. The strap 19 and the shock absorber 22 are structurally connected to the pallet 17. With the applied force to the lever 18, the strap 19 moves along the rollers 23, as a result of which the pallet 17 is lowered or raised.

The principle of operation of the device

In the bath 2 (see Figure 2) load the mixture of DS (paraffin) and turn on the heat. The level of the mixture is controlled by the 2 marks of its minimum and maximum working levels available in the bath. After the mixture melts and reaches its working temperature, the heating elements 4 are automatically switched off. The oven is ready to go.

Before waxing, the cheese is washed, dried and labeled. Then they lay it on a pallet 17 and, pressing the lever 18, immerse the cheese pan in the paraffin bath and hold the lever, thus keeping the cheese in paraffin for the time determined by the technological process. Then, using the lever 18 and the shock absorber 22, the cheese tray is lifted from the bath. Then the cheese is manually removed from the pallet in the prepared container.

The paraffiner furnace can be used for heat shrinkage of the product, for which the control unit is changed in it, which is focused on turning off the heating elements at a different temperature. When bath 2 is filled with water to a certain level (control - by marks), it is heated by the included heating elements. After the water reaches the required temperature (70-93 °), the heating elements are switched off. The product, laid on a pallet 17 (for heat shrinkage), is immersed in water and kept in it for some time, established by the technological process. Then the pallet is lifted, water is drained, after which the product is manually removed from the pallet and put into prepared containers.

In the case of using this oven as a blanching machine, the product is placed in a special basket (product carrier), which is installed on the pallet 17. At the end of the process of preparing the product, the pallet is lifted and the basket is manually installed on the receiving drain tray for draining water.

The control unit of the furnace, which is replaced when changing the purpose of use of the furnace, can be implemented in such a way that it includes the following nodes: input switch; circuit breaker to protect against overload and short circuit; emergency stop buttons; power button; magnetic starter designed to turn on and hold the power on; magnetic starter designed for operational switching of heating elements; pressure gauge for maintaining the operating temperature in the furnace; the adjustment knob can be displayed on the control unit panel; temperature sensor, which is designed to turn off the power (magnetic power starter) in the event of a malfunctioning operating thermostat, the adjustment knob is not displayed on the control unit panel; indicators that are used to display the operating mode of the furnace.

In case of failure of the working temperature sensor and when the furnace is heated to a temperature higher than the critical temperature of + 200 ° C or + 120 ° C, depending on what the oven is intended to be used for (for waxing cheese or shrinking the product), an emergency temperature sensor is triggered whose capillary goes with the worker, and the cylinder is located between the heating elements. The emergency temperature sensor turns off the heating (TENOV magnetic starter), power (magnetic starter) and lights the “EMERGENCY MODE” indicator.

Claims (4)

1. A universal oven, consisting of a thermally insulated bathtub, heating elements, temperature sensors, product carrier, characterized in that the bathtub is mounted on the frame and is covered with panels on all sides, and heating elements are located in the volume of the bathtub, the input terminals of which are brought out to the outside of the bathtub bottom and covered by a panel, temperature sensors are fixed with hooks inside the bathtub and on the heating elements, in the bathtub a tap is made to drain the used oil or water, a removable control unit containing an emergency temperature sensor is fixed on the frame with bolts, the furnace is on four supports tanovlena screw adapted to adjust the position of the furnace installation. 2. The universal furnace according to claim 1, characterized in that it further comprises a mechanism for raising and lowering the product into the bath, which is a structure consisting of a shock absorber, a pallet, rollers, strips, one of the strips on which the shock absorber is mounted, is welded to a plate fixed to the panel, and the other bar and shock absorber are structurally connected to the pallet. 3. The universal oven according to claim 1 or 2, characterized in that the bath is a seamless piece made of stainless steel. 4. The universal furnace according to claim 1 or 2, characterized in that an equipotential wire bolt for potential equalization and an earth bolt are inserted on the furnace frame.