WO1989000393A1 - Procede et appareil de chauffage et de cuisson de produits alimentaires par impulsions - Google Patents

Procede et appareil de chauffage et de cuisson de produits alimentaires par impulsions Download PDF

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Publication number
WO1989000393A1
WO1989000393A1 PCT/US1988/001485 US8801485W WO8900393A1 WO 1989000393 A1 WO1989000393 A1 WO 1989000393A1 US 8801485 W US8801485 W US 8801485W WO 8900393 A1 WO8900393 A1 WO 8900393A1
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WO
WIPO (PCT)
Prior art keywords
impingement
product
oven
zones
zone
Prior art date
Application number
PCT/US1988/001485
Other languages
English (en)
Inventor
Benjamin John Bellas
Peter Michael O'connell
Original Assignee
Bellas, Inc.
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Bellas, Inc. filed Critical Bellas, Inc.
Publication of WO1989000393A1 publication Critical patent/WO1989000393A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21B—BAKERS' OVENS; MACHINES OR EQUIPMENT FOR BAKING
    • A21B1/00—Bakers' ovens
    • A21B1/02—Bakers' ovens characterised by the heating arrangements
    • A21B1/24—Ovens heated by media flowing therethrough
    • A21B1/245—Ovens heated by media flowing therethrough with a plurality of air nozzles to obtain an impingement effect on the food
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21B—BAKERS' OVENS; MACHINES OR EQUIPMENT FOR BAKING
    • A21B1/00—Bakers' ovens
    • A21B1/42—Bakers' ovens characterised by the baking surfaces moving during the baking
    • A21B1/48—Bakers' ovens characterised by the baking surfaces moving during the baking with surfaces in the form of an endless band
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/17—General methods of cooking foods, e.g. by roasting or frying in a gaseous atmosphere with forced air or gas circulation, in vacuum or under pressure

Definitions

  • This invention relates to an improved method a apparatus for pulse heating and cooking of various fo products, and, more particularly, to a method a apparatus for pulse heating and cooking which featur the predetermined alternation of thermal periods, where processing gases are impinged at high velocities and at - predetermined humidities and elevated temperatur against the outer surfaces of a food product, wi relaxation periods wherein a predetermined elevat temperature is maintained and the velocity of the gas is substantially reduced to enable equilibration of t temperature gradients within the food product.
  • U.S. Patent 4,374,319 which issued to Raul Guibert on February 15, 1983, discusses an oven device which allegedly can accomplish low-temperature cooking of food more efficiently and more rapidly than conventional low- temperature ovens.
  • air is circulated within a box-like housing by a suction fan which pulls the air through the oven and past the food held within and past electric resistance heater elements in a circular pattern.
  • An electronic control circuit operates to switch both the fan and the heater elements on and off periodically so that there are periods of hot air flow past the food, and distinct intervals wherein there is no air flowing in the oven and the temperature is reduced.
  • the resulting pulsatory heat wave produced in the oven thereby includes hot air pulses whose temperature is substantially above the cooking temperature of the food, and distinct no-flow periods where the temperature of the outer surface of the food is allowed to cool down so that cooking can be carried out at a low-temperature, and so that no part of the foo body is ever heated above its low-temperature cookin level.
  • Guibert also suggests that the no-flow period could be accomplished by a baffle arrangement within th oven which could inter ittantly deflect the air flow t prevent it from circulating past the food item.
  • Similar pulsatory heat wave units are shown and described i other U.S. patents which issued to R. Guibert, includedin U.S. Patents 4,381,442; 4,381,443; and 4,455,478.
  • a hot air oven for heating food cartridges is show in U.S. Patent 4,132,216 which issued to R. Guibert on January 2, 1979.
  • the '216 patent shows a hot air oven for heating a predetermined number of food
  • the food-loaded ⁇ cartridges are arranged on a rotating turntable and are caused to be cyclicly rotated through a hot zone and an extra-hot zone.
  • the extra-hot zone has a temperture well above the serving temperature of the food product so that a marked temperature differential exists between the 5 heated air and the food, even as the food within the cartridges approaches serving temperature.
  • An arcuate shield formed within the device acts to restrict the passage of heated air through holes formed in a carton surrounding the food-loaded cartridges when in the hot 0 zone, preventing air from flowing around such cartridges.
  • a propeller blows heated air through the holes of the cartons surrounding the cartridges when in the extra-hot zone to heat the food in the trays.
  • the flow of heated air in the extra-hot zone is designed to 5 accelerate the rate of heat-up of the food cartridges such that the time/temperature curve remains relatively steep throughout the entire heating procedure.
  • a curtain of heated air surrounds the circular apparatus to provide access to the heated food trays while substantially containing the heat within the device.
  • U.S. Patent 4,307,286 which also issued to R. Guibert.
  • a combination microwave and impingement heating apparatus is shown in U.S. Patent 4,409,453, which issued to D. Smith on October 11, 1983.
  • the Smith *453 device includes a microwave oven which has been adapted to include a system of air jets above and below a food product held therewithin, with such air jets designed to accomplish surface browning and relatively uniform heating of the surfaces of odd shaped food products.
  • relative movement between the food product and the air being discharged allegedly produces a "sweeping" or "wiping" action to provide uniform heating.
  • Microwave energy is employed to heat the interior portions of the food product.
  • the Smith patent also suggests the use of the combination hot air jet/microwave apparatus in a continuous manner wherein the means for supporting the food product comprises a continuous wire mesh conveyor.
  • the columnated jet of heated air is described as impinging the surface of the food product in a wiping action to penetrate the boundary layer of air surrounding the food product which would normally form an insulation barrier.
  • the rate of heat transfer from the heated jets of air to the food products is set forth as being greater than the rate of migration of moisture from the center of the food product to the exterior surface thereof. In this way, browning of the food product can be accomplished without excessive removal of moisture therefrom.
  • Similar cooking apparatuses are shown in several other U.S. patents issued to D. Smith, including U.S. Patent 4,154,861; 4,338,911; 4,289,792; and 3,884,213.
  • continuous feed air jet ovens have been employed in the industry wherein a product to be cooked is initially heated or tempered in a first zone to slowly raise the temperature of the product at a moderate cooking temperature range. Once heated to a moderate cooking temperature, browning of the outer surface of the food product is achieved by impinging the product with high velocity air heated well above (e.g. between about 800° and 1000° F) the cooking temperature of the food product. After browning has been completed by the high velocity heated air, the heat applied to the product during the initial tempering and the high velocity browning phases is allowed to migrate to the center of the product in an equilibration zone heated to a moderate cooking temperature. In this way, initial tempering, rapid browning, and equilibration are undertaken in distinct phases of varying temperatures and air velocities.
  • the continuous feed air-jet type ovens have employed tempering and equilibration zones having relatively low temperatures maintained generally within the low-temperature cooking range of a particular food product. Therefore, while these known processes and apparatuses could achieve various low-temperature food product qualities, they each suffered from various aspects of the inherent inefficiences of low-temperature cooking.
  • a continuous feed oven for heating and cooking a food product, including a conveyor for continuously moving product through the oven along a substantially longitudinal path.
  • a plurality of spaced impingement zones are located along the longitudinal path of the oven, with each such zone having a plurality of spaced air jets for impinging gases at predetermined elevated temperatures and humidities and at predetermined high velocities against the outer surfaces of product being conveyed along such conveyor.
  • a relaxation zone is integrally interposed between each adjacent impingement zone, with the relaxation zone effectively isolating adjacent impingement zones from one another and providing an equilibration space having a temperature substantially equal to the predetermined elevated temperatures of the preceding impingement zone.
  • the velocity of movement of gases within the relaxation zone is substantially lower than in adjacent impingement zones, whereby product
  • FIG. 1 is a flow chart generally depicting a heating and/or cooking procedure in accordance with the subject invention
  • FIG. 2 is a top plan view of a continuous feed oven apparatus made in accordance with the subject invention.
  • FIG. 3 is a vertical cross-sectional view of the continuous feed oven of FIG. 2, taken along line 3-3 thereof;
  • FIG. 4 is a vertical cross-sectional view of the continuous feed oven of FIG. 2, taken along line 4-4 thereof;
  • FIG. 5 is a partial perspective view of an impingement zone of the subject oven, illustrating details of a preferred embodiment
  • FIG. 6 is a partial cross-sectional view of a •preferred embodiment of a continuous feed oven including vertically adjustable impingement tubes and baffles.
  • FIG. 1 illustrates a flow chart embodying the general process of the subject invention
  • FIGS. 2 through 6 include details of a preferred continous feed oven 10 for heating and cooking food product made in accordance with the subject invention and implementing the process illustrated in FIG. 1.
  • FIG. 2 is a top plan view of a continuous feed oven 10 including, generally, an outer housing 20 having a plurality of zones integrally connected to establish a substantially unitary structure.
  • Oven 10 is shown as including five zones arranged in seriatim to heat and/or cook food product 15 which is continuously moved from left to right on a conveyor system 30.
  • Conveyor 30 preferably comprises an endless belt 31 which is preferably formed of a porous, metallic construction such as stainless steel or the like, but may also be modified for use in conjunction with microwave energy, as will be discussed in further detail below.
  • the specific structural means for conveying product 15 through continuous feed oven 10 is not critical to the subject invention and can be accomplished by any of a variety of conveying systems known in the art.
  • Conveyor system 30 is illustrated in FIG. 3 as including a pair of oppositely disposed end rolls 32 about which endless belt 31 rotates, as well as a pair of oppositely disposed idler or tension rolls 33.
  • Product •15 to be heated and/or cooked is thereby supported on belt 31 and conveyed along the longitudinal axis or pathway 35 through oven 10 for processing.
  • Additional support rollers can also be appropriately spaced throughout the length of conveyor system 30 for additional belt support.
  • belt 31 is preferably made of a porous nature to facilitate and permit relatively unencumbered flow of processing gases within the system. In this regard, it may also be preferred to provide a washing mechanism (e.g. as shown generally at 37 of Figure 3) through which belt 31 must pass as it returns to the front end of oven 10.
  • Product 15 placed upon belt 31 first enters tempering zone 40 within which product 15 is subjected to processing gases such as heated air and, possibly, steam or other predetermined humidity, which has been heated to a predetermined elevated temperature T which is substan ⁇ tially above the desired finished temperature or cooking temperature of product 15.
  • processing gases such as heated air and, possibly, steam or other predetermined humidity
  • T which is substan ⁇ tially above the desired finished temperature or cooking temperature of product 15.
  • the terms “finished” or “cooking” temperature of a particular product shall connote the minimum internal temperature to which such product must be heated in order to be considered “cooked”.
  • the cooking or finished temperature for chicken is about 170° F (about 76.6° C).
  • This predetermined temperature T may, of course, vary between specific applications according to the type and size of product to be processed, the beginning temperature of such product (e.g.
  • Tempering zone 40 may include means (not shown) for providing such predetermined elevated temperature therewithin, may receive heated processing gases from th adjacent impingement zone 50 (as discussed below), or ma utilize a combination of both. Tempering zone 40 is mad up of left side wall 41 which is provided with an openin or adjustable door structure 41a which optimall minimizes the height of such opening to accommodate bel 31 and product 15 supported thereon without interference An adjustable door structure 41a is preferred to minimiz the amount of heat loss from the system which migh otherwise occur through an oversized opening.
  • Tempering zone 40 further comprises top wall 42 front wall 43, opposite rear wall 45, and an incline bottom wall 44 which preferably forms a drip pan fo drainage of grease and the like emanating from variou products 15 being processed within zone 40.
  • the wall structures forming tempering zone 40 and th balance of the multi-zoned housing 20 of oven 10 ar formed of a double wall construction (which might als include insulation material) to retain heat and minimiz heat loss from oven 10 during use.
  • Tempering zone 40 is integrally connected with high velocity impingement zone 50 located adjacen tempering zone 40 in the longitudinal direction of trave of product 15 on conveyor system 30.
  • Impingement zone 5 is designed to subject the tempered product to hig velocity processing gases which are substantiall uniformly impinged against the outer surfaces of produc 15.
  • Impingement zone 50 is illustrated as including to wall 56 and the downwardly depending alternating lef side wall 57, front wall 59, right side wall 58 and rea wall 59. Attached to the upper outer portions of impingement zone 50 is an upper blower motor 60 and corresponding lower blower motor 65.
  • Upper blower moto 60 is mounted for fluid communication with upper plenum 53 which is connected about its lower portions to an upper manifold plate 51 having a plurality of spaced air jet tubes 52 depending downwardly therefrom.
  • lower blower motor 65 is placed in fluid communication with a lower plenum 54 having a lower manifold plate 51a with a corresponding plurality of air jet tubes 52a attached thereto.
  • blower motors 60 and 65 are each mounted oppositely from a corresponding burner (80 and 85, respectively).
  • baffle plate e.g. 62 mounted centrally within each heating chamber. While it is contemplated that it may not always be necessary or desirable to include this baffle plate 62, such is generally preferred to protect the oppositely disposed blower fans and help establish a turbulence within the heating chamber.
  • the processing air or gases will be pulled by the blower fans through circulation inlets 83 and 88, respectively, through heating chambers 81 and 86 and then dispersed to upper and lower plenums 53 and 54, respectively.
  • Recirculated processing gases enter the heating chambers 81 and 86 through inlets 83 and 88, respectively, and are heated by the flames of the burners therewithin.
  • the heated air then flows around the central baffle (e.g. 62) and is forced into the upper and lower plenums via supply conduits 84 and 89, respectively.
  • Humidity may also be added to the heated processing gases, such as by steam injectors 82 and 87 located adjacent baffle plate 62 just outside heating chambers 81 and 86, respectively.
  • the location of such steam injectors could alternatively be anywhere within the recirculation pattern, such as within heating chambers 81 and 86, adjacent inlets 83 and 88, respectively, or within return air ducts 61 and 64, respectively.
  • Heated processing gases e.g. humidified air
  • upper blower motor 60 Heated processing gases (e.g. humidified air) are thereby forced by upper blower motor 60 into upper plenum
  • Impingement zone 50 is preferably substantially larger than the adjacent tempering zone 40 in order to accommodate the high velocity impingement apparatus as set forth above, as well as to * provide appropriate recirculation structure (e.g. return air ducts 61 and 64) to enable such impinged processing gases to be appropriately recirculated to the respective blower motors.
  • processing gases are recirculated both within impingement zone 50 and through the adjacent tempering zone 40 and, as will be described below, the adjacent relaxation zone 70 to facilitate the maintenance of the predetermined elevated temperatures within the system. It is preferred that the
  • jet tubes 52 and 52a might be blocked off to correspond with product peculiarities (e.g. whole turkeys having some very high spots and some relatively low spots) to enable a precisely predetermined pattern of impingement.
  • product peculiarities e.g. whole turkeys having some very high spots and some relatively low spots
  • Plenums 53 and 54 respectively, preferably extend fully across the width of belt 31 of conveyor system 30 as well as along the length of thermal zone 50, as best seen in FIGS. 3 and 4.
  • Return air ducts 61 and 64 are therefore preferably confined to the front and rear portions of impingement zone 50 laterally beyond the outer edges of the width of belt 31. It is also preferred to include a water moat 55 for receiving cool water to provide a continuous source of humidity to thermal zone 50, as well as to carry off suspended grease and other drippings from the product and to prevent grease fires or smoking therewithin during processing. Additionally, the water within such moat may pass across a weir (not shown) on one side thereof to carry off suspended grease. Removal of such grease an drippings minimizes pollution or smoke which migh otherwise result from grease burning on the lowe manifold. As indicated by the flow path arrows of FIGS. 3 and 4, heated processing gases are impinged agains product 15 from both above and below, after which suc gases are recirculated to the blower motors and burners via return air ducts 61 and 64.
  • some of the air jet tubes 52 and 52a nearest the adjacent tempering zone 40 or relaxation zones 70 are directed to supply heated processing gases to such adjacent zones. Because predetermined elevated temperatures substantially above the cooking temperature of product 15 are to be maintained throughout oven 10, it is not critical to confine the heated processing gases within a particular impingement zone 50, as such heated gases can help maintain the elevated temperatures in the adjacent zones by circulating therethrough.
  • Recirculated processing gases preferably pass through some kind of filtering system (e.g. mechanical type filters, such as shown at element 92 of FIG. 4) and subsequently past the burners or other heating elements associated with the blower motors.
  • filtering system e.g. mechanical type filters, such as shown at element 92 of FIG. 4
  • the heated gases are thereafter forced by such blower motors into respective upper and lower plenums to provide the predetermined high velocity impingement streams via tubes 52 and 52a.
  • Impurities can thereby be removed from the gases by the filtering apparatus and by being consumed as they pass the burners.
  • Mechanical filters 92 preferably comprise relatively standard reverse-vent type elements which force the recirculated gases to undergo severe directional changes as they return to the heating chambers 81 and 86.
  • Filters 92 are illustrated as preferably located within return air ducts 61 and 64, with the lower portion of ducts 61 and 64 including drip pans 93.
  • the predetermined velocity of processing gas issuing from the upper and lower manifold plates 51 and 51a and tubes 52 and 52a can be varied as desired, it is contemplated that the preferred range of velocities for such impingement is between about 4000 and about 8,000 fpm, although velocities outside this range might be appropriate in particular applications.
  • independent control of the blower fans and burners can enable independent control of temperature, humidity and velocity of processing gases being impinged from above a nd below conveyor means 30 within a particular impingement zone 50.
  • greater penetration of heat into a particular product might be accomplished by using higher velocities and/or higher temperatures from either above or below conveyor means 30, whereby increased humidity would prevent drying and/or burning of the surface of the product by the more intense heating provided by increased velocity and/or temperature.
  • heated processing gases issue directly from upper heating chamber 81 into upper plenum 53 through supply conduit 84, while such gases are supplied to lower plenum 54 from heating chamber 86 via supply conduit 89.
  • blower motors 60 and 65, as well as their specific conduit, baffle and related connecting structures are not critical to the present invention, and can be accomplished by a variety of ways known in the industry. It is, however, preferre to locate both heating chambers 81 and 86 above thei corresponding impingement zone 50 to efficiently tak advantage of the recirculation pattern establishe therewithin.
  • t include return inlets 83 and 88 both on the upper an lower portions of heating chambers 81 and 86 to ensur that the hottest gases are pulled back into the heatin chambers for continued circulation within the oven.
  • relaxation zone 70 Integrally attached to the right side or downstrea wall 58 of impingement zone 50 is the housing structur of relaxation zone 70.
  • relaxation zone 7 is comprised of top wall 71, front wall 72, rear wall 75, and inclined bottom wall 73. It is preferred that a inclined bottom wall 73 .be formed to again provide convenient drip pan for grease and other drippings emanating from product 15 during processing.
  • a shallow water moat above wall 73 similar to water moat 55 described above.
  • relaxation zone 70 features relatively low processing gas velocity (i.e.
  • the predetermined elevated temperature substantially equal to (i.e. within about 20° F or about 7° C) of the predetermined elevated temperatures of preceding impingement zone 50. If different temperatures of processing gases are being applied from above and below product 15 in an impingement zone 50, the predetermined elevated temperature would preferably be at least substantially equal to the lesser of those preceding impingement zone temperatures. Alternatively, the elevated temperature within the relaxation zone might be substantially equal to the average of different adjacent impingement zone temperatures.
  • relaxation zone 70 serves the critical function of both isolating adjacent impingement zones and providing an equilibration zone wherein temperature gradients within product 15 can be equilibrated and reduced.
  • the relatively high surface temperature of product 15 resulting from the high velocity impingement of heated processing gases within the impingement zone 50 is given time to migrate inwardly into product 15. Because the elevated temperature of the preceding impingement zone 50 is substantially maintained within relaxation zone 70, heat applied during such previous impingement zone processing tends to move inwardly into the cooler central portions of product 15, as opposed to moving outwardly into the ambient gases within zone 70.
  • relaxation zone 70 might also preferably be provided with a series of baffles 77 designed to direct flow of processing gases entering from adjacent impingement zones toward product 15. The resulting velocities of such baffled gases would be substantially lower than velocities in such adjacent impingement zones, and would serve to augment conduction of heat to such product. While baffles 77 are also illustrated below belt 31 in relaxation zone 70, it is contemplated that they could be omitted from the lower portion, as natural convection of heated air would likely provide adequate upward motion of processing gases toward product 15.
  • Relaxation zone 70 might also include additiona heating means (e.g. such as a heating or microwave sourc 98 shown in the central relaxation zone 70) for ensurin the maintenance of the predetermined elevated temperatur therewithin; however, it is contemplated that the circulation patterns within oven 10 will generally provide sufficient heat to the adjacent tempering and/o relaxation zones to maintain the temperature therewithin at the desired elevated temperatures. If, however, a particular desired elevated temperature is high enough (e.g. 450° or more), it may be necessary to supplement the heat within tempering zone 40 or relaxation zone 70 with additional thermal input.
  • a heating means e.g. such as a heating or microwave sourc 98 shown in the central relaxation zone 70
  • the circulation patterns within oven 10 will generally provide sufficient heat to the adjacent tempering and/o relaxation zones to maintain the temperature therewithin at the desired elevated temperatures. If, however, a particular desired elevated temperature is high enough (e.g. 450° or more), it may be necessary to supplement the heat within tempering zone 40 or relaxation zone 70 with additional thermal
  • an exhaust system 90 would also be necessary for safe and efficient operation of oven 10.
  • Exhaust system 90 is shown only as an example of the many ways in which such could be accomplished, and includes an exhaust stack 91 centrally located in the upper portions of middle relaxation zone 70.
  • Exhaust system 90 would include appropriate exhaust manifold structure (not shown) to draw process gases from the oven for removal. Exact locations and numbers of such exhaust systems should be designed to provide sufficient exhausting for safety and to further control gas flow patterns, temperatures, and the like within an oven system made in accordance herewith.
  • exhaust systems utilizing larger exhaust fans might cause impingement gases of several successive impingement zones to be drawn toward a single outlet, thereby influencing the gas flow pattern and exact elevated temperatures in an intermediate relaxation zone.
  • Exhaust system placement could similarly be employed to facilitate effective isolation of adjacent impingement zones by flow direction control.
  • a single impingemen zone and a single subsequent relaxation zone may b sufficient in many applications to adequately heat and/o cook a particular product 15
  • a tempering zone 40 be utilized prio to impingement zone 50 to initiate the heating proceedur and to facilitate a substantially uniform heating an cooking of the product through the process. It has als been found that the use of a plurality of alternatin impingement zones and relaxation zones in seriati enables more reliable achievement of superior brownin and cooking of various food products such as chicken turkey, other meats, fried foods, fish, and the like.
  • a typical continuous ove application would include a series of alternatin impingement zones 50 and relaxation zones 70, and preferably would include a tempering zone 40 (essentially identical to a relaxation zone 70) prior to the first impingement zone 50. While the drawing figures specifically illustrate a pair of impingement zones 50 isolated by the respective relaxation zones 70 and tempering zone 40, it is further contemplated that it may often be desirable to have as many as four or five o more impingement zones 50 similarly isolated b respective relaxation zones 70 for use with large products such as chickens, turkeys, or the like. It ma also be preferred that each such impingement zone and/o adjacent relaxation zone be independently controlle vis-a-vis the temperature, humidity and velocity o processing gases therewithin. Such independent contro provides an improved oven having virtually unbounde versatility and adaptability in a wide range o processing applications.
  • pulse-type heatin and cooking process of the subject invention coul equally be adapted for use in a single cavity non-continuous feed or batch-type apparatus.
  • steps of tempering, high velocit impingement, and relaxation would simply be performe sequentially within such single unit, such that period of high velocity impingement would be effectivel isolated from periods of low velocity tempering o equilibration, while maintaining a predetermine temperature therewithin which is substantially above th cooking temperature of the product.
  • the alternating steps of th subject process may preferably be performed wit differing levels of humidity and/or steam introduced int
  • the high velocity impingemen steps might preferably be performed with processing gase including steam for particular applications to maintain desired moisture level within the product durin processing.
  • processing gase including steam for particular applications to maintain desired moisture level within the product durin processing.
  • particular velocities of th processing gases might desirably be varied betwee successive impingement zone applications, or even betwee impingement from upper and lower plenums of a singl impingement zone. It can, therefore, be seen that th resulting oven system and process of the subjec invention is quite versatile and can be adapted t practically any product cooking and/or heatin application.
  • the heating and cooking steps involved herein coul also be augmented by the implementation of microwav energy during any of the particular steps set fort herein.
  • the continuous food oven 10 o FIGS. 2 and 3 might be modified to include a source o microwave energy (e.g. shown at 98 of FIGS. 2 and 3) t augment the application of heat to product 15 withi equilibration zone 40.
  • a source o microwave energy e.g. shown at 98 of FIGS. 2 and 3
  • such microwave energ could also be provided in any of the subsequen impingement zones 50 and/or relaxation zones 70, a desired.
  • FIG. 5 illustrates a preferred manner of arrangin supply conduit 89 to provide communication betwee heating chamber 86 and lower plenum 54 (it should b noted that conveyor system 30 has not been included i this view).
  • impingement zone 50 is show as including a front wall 59 having a pair of oppositel hinged door-like members 59a and 59b. It is contemplate that members 59a and 59b would preferably provid substantial and easy access to the interior o impingement zone 50 for maintenance, inspection, cleanin
  • conduit 89 it is preferred to rout supply conduit 89 in door member 59b between lowe heating chamber 86 and lower plenum 54 to similarl facilitate access thereto.
  • Other ways of hingedly o removably mounting supply conduit 89 and/or front wall 5 could also be employed to provide access to conduit 8 and the interior portion of impingement zone 50.
  • Member 59b is shown as being formed with an arcuate conduit portion 59c and a removable panel 59d which serves to define conduit 89 therewithin. When in closed position (as shown in Fig. 4), conduit 89 connects the output channel 68 adjacent lower blower fan 67 with an input manifold 69 of lower plenum 54.
  • turning vanes 95 within lower plenum 54 to uniformly distribute the heated processing gases within plenum 54 to ensure more uniform impingement via tubes 52.
  • Turning vanes 95 can comprise one or more shaped fins or baffles designed to evenly direct incoming flow of processing gases within lower plenum 54. Addition ⁇ ally, as shown best in Figure 2, it is preferred to alternate which side of oven 10 on which conduit 89 is located for successive impingement zones 50 to more evenly distribute impingement flow from the respective lower plenums of such zones.
  • the vertical spacing from the distal ends of tubes 52 is preferably adjustable relative conveyor 30 and, particularly, product 15 on conveyor 30, to enable further control of processing gas velocities and impingement patterns on such product.
  • Such vertical adjustability can most easily be provided by designing plenum 53 to be vertically adjustable relative belt 31. Any arrangement which would enable vertical adjustment between those parts, however, could be employed. It is contemplated that to enable such movement of plenum 53, either the entire upper portion of impingement zone 50 might be vertically adjustable relative belt 31 and the lower portions of zone 50, or, alternatively, a sliding fit between supply conduit 84 and the movable plenum 53 could be provided.
  • the vertical spacing between the upper distal ends of lower tubes 52a is preferably predetermined and non-adjustable to ensure an impingement pattern agains belt 31 and/or product 15 which provides for downwar return flow of such gases without substantiall interferring with the upward impingement pattern.
  • Whil lower plenum 54 of impingement zone 50 could be mad vertically adjustable, as described with respect to uppe plenum 53 above, it is preferred to maintain tubes 52a a a predetermined distance below belt 31 and product 15 t enable gas flow as illustrated in FIG. 4.
  • processing gases issuing from tubes 52a spread outwardl in a substantially conical manner to impinge product 15
  • Proper spacing of tubes 52a from one another and fro belt 31 provides a substantially "dead" space throug which gases can recirculate downwardly and laterally t be returned to heating chamber 86, as described herein
  • Such downward movement in conjunction with the abrup change in direction of such gases above the water in moa 55, facilitates removal of suspended grease and simila impurities from the processing gases prior t recirculation to the heating chambers.
  • Such impuritie tend to be deposited in the water moat for removal. I combination with other filtering systems (e.g.
  • ovens made in accordanc herewith can run continuously much cleaner and safer ove extended periods of time without requiring majo cleaning. Continuous, uninterrupted operation of oven over extended periods of time (i.e. substantiall constant operation) can, therefore, be realized b incorporation of the various unique features of th subject invention.
  • baffles 77 may also preferabl be provided within relaxation zone 70 to direct the flo of processing gases toward product 15.
  • tube (e.g. 52 and 52a) of adjacent impingement zones 50 ar vertically adjustable
  • baffles 77 can be correspondingly adjustable therewith.
  • baffles 7 be rotatably fixed at their upper end, such as by pin 78, and linked by adjustment arm 79 at their distal end to corresponding adjustable plenums 53 and 54.
  • baffles 77 would thereby b correspondingly adjusted to properly and optimally direc processing gases toward belt 31 and product 15 carrie thereon.
  • the exact manner o providing corresponding adjustment of baffles 77 wit adjacent impingement zone tubes is not critical, and th adjustment arm assembly is included only as an example o a preferred structure.
  • the predetermined elevated temp ⁇ eratures utilized within an oven are expected to b variable between particular applications, and to b determined based on a number of variables related to th product and desired heating and/or cooking characteris tics of the particular process contemplated.
  • Conven tional low-temperature cooking of products is ofte accomplished at a temperature of approximately 200° (93° C) or less.
  • browning of various food product and the like is often accomplished in a temperature rang of between about 800° F (427° C) and about 1000° F (538 C).
  • High-temperature cooking is often undertaken in temperature range of between about 450° F (232° C) t about 600° F (315° C).
  • the uniqu pulse-type method of heating and cooking food products a set forth in the subject invention disclosure can achiev superior heating and cooking characteristics in variou products utilizing the substantially constant processi temperature (predetermined elevated temperature T) in range of between about 250° F (121° C) to 600° F (31 C). Consequently, the process of the subject inventi can achieve superior results in a much more economic manner than heretofore available.
  • relaxation zones 70 could be equippe with manifold plates and jet tubes as described wit regard to impingement zones 50, for application of lo velocity processing gases to the products.
  • Suc modification is not particularly preferred in that i would substantially increase the cost of the individual zones of the resulting continuous feed oven; however it might be desirable in situations where, for example, it is important to continually impinge the surface of the product with moisture-laden air or in order to create a self-basting action of the product throughout the process.
  • the initial equilibration zone i.e.
  • tempering zone 40 might be omitted, wherein product would pass directy into first impingement zone 70. Accordingly, the scope of the present invention should be considered in terms of the following claims and is understood not to be limited to the details of structure and operation described and shown the specification and drawings.

Abstract

Un four à alimentation en continu (10) servant à chauffer et à cuire un produit alimentaire (15) comprend un transporteur (30) destiné à permettre le déplacememnt en continu du produit (15) à travers le four le long d'une voie sensiblement longitudinale. Plusieurs zones de collision à haute vitesse espacées (50) sont placées le long de la voie longitudinale (35) du four, chaque zone comportant plusieurs jets d'air espacés (52, 52a) servant à envoyer des gaz avec une humidité et des températures élevées prédéterminées et à une vitesse élevée prédéterminée contre les surfaces extérieures des produits transportés sur ledit transporteur (31). Une zone de relaxation (70) est placée de façon solidaire entre chaque zone de collision ajacente (50), la zone de relaxation servant à isoler efficacement les unes des autres les zones de collision (50) et formant un espace d'équilibrage ayant une température sensiblement égale aux températures élevées prédéterminées de la zone de collision précédente (50). La vitesse de mouvement des gaz à l'intérieur de la zone de relaxation (70) est sensiblement inférieure à la vitesse dans les zones de collision adjacentes, ce qui permet à un produit alimentaire (15) de traverser une série de zones alternées de collision à haute vitesse (50) et de relaxation à basse vitesse (70). Ainsi, l'application d'une chaleur à impulsions thermiques efficace s'effectue sur le produit (15) à des températures élevées prédéterminées sensiblement supérieures à la température finale désirée du produit (15).
PCT/US1988/001485 1987-07-14 1988-05-06 Procede et appareil de chauffage et de cuisson de produits alimentaires par impulsions WO1989000393A1 (fr)

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US072,893 1987-07-14

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Cited By (15)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0419213A2 (fr) * 1989-09-22 1991-03-27 Patentsmith Ii, Inc. Four à convection à retour d'air réglé
US5423248A (en) * 1989-09-22 1995-06-13 Patentsmith Corporation Air circulator for impingement heat transfer apparatus
WO1996006534A1 (fr) * 1994-09-01 1996-03-07 Suntray B.V. Four et procede de cuisson de preparations dans des moules, par chauffage de l'air
EP0859199A1 (fr) * 1997-01-04 1998-08-19 Heat and Control, Inc. Four plat à air circulé
US5852528A (en) * 1993-08-24 1998-12-22 Sony Corporation Video information recording method which uses a comparison of event information in two recorded information packets
WO2001080649A3 (fr) * 2000-04-21 2002-03-07 Pillsbury Co Four a jet d'air chaud avec injection de vapeur et procede pour la cuisson de produits de pate
FR2844672A1 (fr) * 2002-09-23 2004-03-26 Gen Biscuit Four modulaire pour produits alimentaires a base de pate cerealiere
EP1487281A1 (fr) * 2002-03-27 2004-12-22 Endodis Corporation Four a convoyeur avec distribution d'air charge d'humidite et procede
US7604000B2 (en) 2006-12-21 2009-10-20 Wolfe Electric, Inc. Tunnel oven
EP2335483A1 (fr) * 2009-12-21 2011-06-22 Techdiss Technologies S.L. Dispositif de traitement thermique en continu par microondes de produits, notamment alimentaires
EP2438820A1 (fr) 2010-10-05 2012-04-11 Heat and Control, Inc. Procédé et appareil pour la production sans huile de produits alimentaires dans un four à convection rotatif
WO2014066133A1 (fr) * 2012-10-24 2014-05-01 Smithfield Foods, Inc. Séchage partiel rapide de morceaux de saucisse
US9713335B2 (en) 2011-05-05 2017-07-25 Smithfield Foods, Inc. Process and apparatus for rapid preparation of dry sausage
US11497217B2 (en) 2019-09-09 2022-11-15 Wolfe Electric, Inc. Air impingement conveyor oven
US11679937B2 (en) 2012-11-02 2023-06-20 Smithfield Foods, Inc. Multi-tier and spiral microwave oven dryers for rapid preparation of dry sausage

Citations (3)

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EP0086568A1 (fr) * 1982-01-22 1983-08-24 Patentsmith II, Inc. Traitement thermique de produits alimentaires
US4409453A (en) * 1976-05-19 1983-10-11 Smith Donald P Combined microwave and impingement heating apparatus
EP0226350A2 (fr) * 1985-12-09 1987-06-24 Lincoln Foodservice Product, Inc. Four à collision et à vapeur pour préparer les produits alimentaires

Patent Citations (3)

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Publication number Priority date Publication date Assignee Title
US4409453A (en) * 1976-05-19 1983-10-11 Smith Donald P Combined microwave and impingement heating apparatus
EP0086568A1 (fr) * 1982-01-22 1983-08-24 Patentsmith II, Inc. Traitement thermique de produits alimentaires
EP0226350A2 (fr) * 1985-12-09 1987-06-24 Lincoln Foodservice Product, Inc. Four à collision et à vapeur pour préparer les produits alimentaires

Cited By (27)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0419213A3 (en) * 1989-09-22 1992-06-10 Patentsmith Ii, Inc. Balanced air return convection oven
US5423248A (en) * 1989-09-22 1995-06-13 Patentsmith Corporation Air circulator for impingement heat transfer apparatus
US5683240A (en) * 1989-09-22 1997-11-04 Patentsmith Technology, Ltd. Balanced air return convection oven
EP0419213A2 (fr) * 1989-09-22 1991-03-27 Patentsmith Ii, Inc. Four à convection à retour d'air réglé
US5852528A (en) * 1993-08-24 1998-12-22 Sony Corporation Video information recording method which uses a comparison of event information in two recorded information packets
WO1996006534A1 (fr) * 1994-09-01 1996-03-07 Suntray B.V. Four et procede de cuisson de preparations dans des moules, par chauffage de l'air
NL9401427A (nl) * 1994-09-01 1996-04-01 Suntray Bv Oven en werkwijze voor het met behulp van luchtverwarming bakken van vormstukken.
EP0859199A1 (fr) * 1997-01-04 1998-08-19 Heat and Control, Inc. Four plat à air circulé
AU718872B2 (en) * 1997-01-04 2000-04-20 Heat And Control Inc. Air impingement oven
WO2001080649A3 (fr) * 2000-04-21 2002-03-07 Pillsbury Co Four a jet d'air chaud avec injection de vapeur et procede pour la cuisson de produits de pate
US6572911B1 (en) 2000-04-21 2003-06-03 The Pillsbury Company Impingement oven with steam injection and method of baking dough products
US7258881B2 (en) 2002-03-27 2007-08-21 Enodis Corporation Conveyorized oven with moisture laden air impingement and method
EP1487281A4 (fr) * 2002-03-27 2005-06-22 Endodis Corp Four a convoyeur avec distribution d'air charge d'humidite et procede
EP1487281A1 (fr) * 2002-03-27 2004-12-22 Endodis Corporation Four a convoyeur avec distribution d'air charge d'humidite et procede
WO2004026034A1 (fr) 2002-09-23 2004-04-01 Generale Biscuit Four modulaire pour produits alimentaires a base de pate cerealiere
FR2844672A1 (fr) * 2002-09-23 2004-03-26 Gen Biscuit Four modulaire pour produits alimentaires a base de pate cerealiere
AU2003271834B2 (en) * 2002-09-23 2009-04-02 Generale Biscuit Modular oven for cereal-paste based foodstuffs
US7554057B2 (en) 2002-09-23 2009-06-30 Generale Biscuit Modular oven for cereal-paste based foodstuffs
US7604000B2 (en) 2006-12-21 2009-10-20 Wolfe Electric, Inc. Tunnel oven
EP2335483A1 (fr) * 2009-12-21 2011-06-22 Techdiss Technologies S.L. Dispositif de traitement thermique en continu par microondes de produits, notamment alimentaires
FR2954461A1 (fr) * 2009-12-21 2011-06-24 Techdiss Technologies S L Dispositif de traitement thermique en continu par microondes de produits, notamment alimentaires
EP2438820A1 (fr) 2010-10-05 2012-04-11 Heat and Control, Inc. Procédé et appareil pour la production sans huile de produits alimentaires dans un four à convection rotatif
US9713335B2 (en) 2011-05-05 2017-07-25 Smithfield Foods, Inc. Process and apparatus for rapid preparation of dry sausage
WO2014066133A1 (fr) * 2012-10-24 2014-05-01 Smithfield Foods, Inc. Séchage partiel rapide de morceaux de saucisse
CN104869849A (zh) * 2012-10-24 2015-08-26 史密斯费尔德食品股份有限公司 棒状香肠的快速部分干燥
US11679937B2 (en) 2012-11-02 2023-06-20 Smithfield Foods, Inc. Multi-tier and spiral microwave oven dryers for rapid preparation of dry sausage
US11497217B2 (en) 2019-09-09 2022-11-15 Wolfe Electric, Inc. Air impingement conveyor oven

Also Published As

Publication number Publication date
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EP0370021A1 (fr) 1990-05-30

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