WO1994012087A2 - Imbissverfahren zum schnellen zubereiten von speisenportionen - Google Patents
Imbissverfahren zum schnellen zubereiten von speisenportionen Download PDFInfo
- Publication number
- WO1994012087A2 WO1994012087A2 PCT/DE1993/001122 DE9301122W WO9412087A2 WO 1994012087 A2 WO1994012087 A2 WO 1994012087A2 DE 9301122 W DE9301122 W DE 9301122W WO 9412087 A2 WO9412087 A2 WO 9412087A2
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- food
- absorption
- infrared
- french fries
- heat
- Prior art date
Links
Classifications
-
- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F24—HEATING; RANGES; VENTILATING
- F24C—DOMESTIC STOVES OR RANGES ; DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION
- F24C7/00—Stoves or ranges heated by electric energy
- F24C7/06—Arrangement or mounting of electric heating elements
- F24C7/062—Arrangement or mounting of electric heating elements on stoves
- F24C7/065—Arrangement or mounting of electric heating elements on stoves with reflectors
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
- A23L19/18—Roasted or fried products, e.g. snacks or chips
-
- 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
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
- A23L5/12—Processes other than deep-frying or float-frying using cooking oil in direct contact with the food
-
- 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
- A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J37/00—Baking; Roasting; Grilling; Frying
- A47J37/04—Roasting apparatus with movably-mounted food supports or with movable heating implements; Spits
- A47J37/044—Roasting apparatus with movably-mounted food supports or with movable heating implements; Spits with conveyors moving in a horizontal or an inclined plane
Definitions
- the invention relates to snacking with fast, programmable and / or automated Zube device of food portions and facilities for performing the method.
- Meatballs cannot be cooked in an acceptable time and therefore always have to be regenerated as a pre-cooked product before serving in the microwave or hot fat bath.
- French fries are a main product in snack bars. You need a frying time of 3 minutes when the frying fat has the optimal temperature of 170 ° - 180 ° C. This temperature is rarely reached after the cold French fries are immersed, and the frying time then often lasts 10 minutes longer. These french fries are very fatty. They remain crunchy and ready to eat for only a short time. If they are reheated in the deep fryer, they do not meet any hygienic or qualitative requirements and therefore usually have to be thrown away. All prepared products, such as B. sausages, chicken parts, etc., which were not sold until the evening are practically depreciated as a loss.
- Microwave ovens cook quickly, but produce no browning of the food when in solo mode and, if the prescribed preparation times are exceeded, the dishes dry out. Baked goods can only be heated in microwave ovens with a loss of quality. Your surface will not be as big as the customers expect from many good baked goods. Microwave ovens in combination with a grill or top / bottom heat or hot air require so long heating times that they have not become established in the fast snack business. Another disadvantage of microwave ovens in snack bars is that only one portion of food can be prepared at a time. In daily burst operation, the microwave oven is therefore, despite its short preparation times, often the limiting factor for the speed of operation. Several microwave ovens are only worthwhile in companies with constant, even customer traffic.
- PCT / DE 9200148 described hollow pastries with elastic, smooth, thin walls that were opened on one side and filled with a large variety of dishes and, after filling, deformed into an over-bite sandwich and thus eaten. Producing such high-quality snacks from pre-cooked food fillings heated in the microwave oven would not meet the consumer demand for fresh dishes.
- the usual grills such as Contact grills or infrared devices with slow heating wire or tube radiators are less suitable for fast food service because of the long heating time.
- Griddle or roasting plates as well as all grilling devices with one-sided hot plates on which the Gargu is placed require careful operation and experience, as the food to be cooked has to be turned at the right time and therefore bind workers to ineffective observation.
- Gas igniters reach their full power in about 30-45 seconds after lighting; electrically operated infrared halogen quartz emitters even need only 3 seconds. After switching off, the radiation is interrupted immediately. Similar to light, infrared radiation can be concentrated on certain areas by reflectors.
- hot plates made of glass ceramic are offered, which are heated from below with these fast infrared radiators.
- the glass ceramic plates or fields are at max. 570 ° C heated because about 40% of the infrared radiation is absorbed by the glass-ceramic plates.
- the transmitted 60% of the IR radiation is concentrated on the bases of the cooking vessels and additionally heats them up by absorption.
- So-called griddle or roasting plates made of glass ceramics are also offered, which operate on the same principle as the 'flash radiation hot plates'.
- transparent glass ceramic plates are used for these, which only absorb about 15% of the IR radiation.
- Infrared grill plates made of glass ceramic combine the properties of the usual roasting plates with the quickly available infrared energy.
- the glass ceramic plates store considerable amounts of heat and therefore cook for a long time after the energy supply has been switched off, so that they are less suitable for briefly cooking small portions of food with an adjustable cooking time. They also have to be kept very clean, since burnt-on food residues are difficult to remove and even small remaining particles gradually change the absorption and transmission properties of the glass ceramic.
- direct irradiation in particular of meat and rice preparations, is not always advantageous.
- This object is achieved in that in cooking rooms, the size and performance of which is set to prepare one portion of food at a time or the continuous, largely automatic, preparation of portions of food.
- Heat energy predominantly as infrared radiation with adjustable intensity, acts on several sides directly or indirectly on the preparation provided in the flat layer, the dosage of the heat being effected by regulating the heat sources and / or by adjustable distances between the heat sources and the preparation, there can be several of these cooking spaces are grouped together so that the individual cooking compartments can be operated individually by hand or continuously by machine or in a group, and the portions of each type of food are standardized in terms of their quantity, layer thickness, calibration and recipe, and a supply program for the standard portion of each type of food is developed, which mainly determines the type of storage of the food to be cooked, the distances between the food and the heat sources as well as their performance and preparation time.
- the advantages of the invention consist in the fact that the operating staff in the snack bar are released from their responsibility for the same quality of preparation, avoidance of overage transfers of prepared portions of food and quick service for guests with freshly prepared portions of food.
- french fries are supplied to the catering trade in a pre-fried state.
- the french fries absorb considerable amounts of the frying fat, mainly in the outer layers, so that the fat content increases to 6-7 overall.
- these pre-fried french fries are deep-fried in fat at a temperature of 170 ° - 180 ° C. This creates the crispy, golden-yellow crusts of Fe and potato mass on the French fries, which create the typical taste of the French fries. It is a quality characteristic that the potato mass under the crusts is still soft and not tough. Under optimal feeding conditions, the cooking takes 3-4 minutes, in which the fat content of french fries increases to 12-15%. In less hot fat, the frying takes longer and the fat content of the french fries increases more because the evaporating water from the soft potato mass is replaced by fat. The interior of the french fries becomes tough and the fat content eventually increases to over 20%.
- the temperature of the frying fat in the freezer must not exceed 180 ° C due to the risk of spontaneous combustion when the ramming point is reached.
- the fat spoils considerably faster at no higher temperatures due to oxidation and harmful substances are formed. Such rotten animal fat tastes and is really unpleasant.
- So-called oven fries are offered in food retailers. They are baked in the baking oven in 15-25 minutes and do not achieve the quality of the goods in fat.
- oven fries with only 3% fat. These oven fries are usually drier and tougher than the normal oven fries with 6% fat, because the pre-frying was interrupted by drying.
- french fries of good quality with a low fat content are prepared ready for consumption by pre-frozen, cool or frozen french fries in a one-piece, loose layer being exposed to a metered amount of direct infrared radiation, the radiation preferably occurring from two opposite sides and the radiation intensity , di is required in order to achieve the optimum absorption temperature on the surfaces of the french fries for the formation of the desired golden-yellow crusts, is determined in experiments, but the radiation intensity at the beginning of the radiation, especially when preparing frozen french fries, on is increased 3-4 times the intensity required for the optimal absorption temperature and until it is reached, while the desired strength of the crust formation is determined by the effect of the optimal absorption temperature and on the surface areas of the irradiated french fries a constant air exchange is effected.
- This device is less suitable for the preparation of single or a few portions of french fries with automated or an adjustable preparation time, since the glass ceramic or quartz glass plates store considerable amounts of heat, which act on the ready prepared french fries after switching off.
- the upper IR radiator de which the horizontal layer is irradiated with French fries from above, should also be covered with such transparent plates, because rising water vapor and entrained fat damage IR halogen radiators in particular Radiation energy absorbed by quartz covers cannot be used in this system and reduces the efficiency.
- two IR radiators are therefore directed horizontally at a distance from one another.
- French fries are inserted in a single, loose layer between two grid surfaces made of thin wire from above or from the front in rails. If the radiation intensity is optimally set, these chips, which are irradiated on both sides, can be prepared in about 3 minutes.
- the vertical arrangement of the french fries in the irradiation room also has the advantage that dripping fat hits the french fries underneath and compensates for the loss of fat there. With automatic shading of the emitters, there is no further cooking or further heating of the french fries, so that observation work is saved with this device. The end of preparation is indicated by visual or acoustic signals.
- this process is e.g. to be carried out in the same way as the outlined procedure described, in which the fries are clamped between two vertical, parallel and synchronous conveyor belts made of rigid, thin wire mesh in a one-piece, loose layer, transported from the upper loading point past infrared radiators downwards and the power of the IR
- the beam and / or the distance of the double-finished infrared radiators from the surfaces of the french fries is set so that the optimum absorption temperature for the formation of the desired aromatic crusts for the formation of the desired aromatic crusts is formed on them, while at the beginning of the radiation field a multiply intensified radiation intensity on french fries for a short time acts and the normal radiation intensity is determined by experiments.
- Gas or halogen infrared heaters not only quickly reach their full output, their heat effect on the food to be cooked stops immediately after switching off even with direct IR radiation. This is particularly important when preparing standardized, relatively small portions of food, because it allows you to set Garzert with automatic shading. The process does not have to be observed and the portions of food are then prepared "to the point * without further cooking, because the acoustic or optical signal for the end of the preparation is not immediately observed.
- a key factor in the programmed cooking of small portions of food using direct infrared radiation is, however, that the absorption properties of the irradiated surfaces, in particular of rice and rice products, are low and also decrease when heated due to lightening and glossing of the surfaces. This defect is eliminated according to the invention in that infrared radiators are initially thin
- Absorbing plate made of a good heat-conducting material, preferably thin aluminum sheet or foil, irradiate a highly absorbent, preferably matt black surface and this heated absorption plate with its other, abhesively coated contact side is pressed over a large area of the food to be cooked under light pressure, the temperature range in which the absorption plate is heated can be predetermined by the maximum power of the IR radiator and its distance from the absorption plate and the cooking temperature required for each standardized food portion and type is infinitely variable by means of known control systems, this infrared contact cooking preferably acting on the food from two sides.
- This "infrared contact method” combines several advantages: The heat on the garg begins, especially when using halogen lamps, immediately after switching on.
- D Infrared energy is converted into heat with the highest degree of efficiency and passed on to the food to be cooked with very little loss.
- the absorption plate for example made of 1, 5 or 2 mm aluminum, only stores a small amount of heat, the introduction of heat into the food breaks off immediately after the heater is switched off.
- the temperature of the absorption plate can be set quickly and precisely and continuously in a wide temperature range, in particular in the case of halogen lamps by means of regulating elements known.
- the cooking process does not have to be observed and the quality of the preparation is optimal with standard portions of a meal program even if they are not removed immediately after the end of cooking. After a preparation program and corresponding setting markings on the counters, even inexperienced workers can "cook" all the standardized portions of food in a program in a very short time and with the least amount of energy.
- the infrared Kunststoffg ⁇ llveriahren can also z. B. to be used in commercially available toasters, in that the food is wrapped in aluminum foil, the outside of which is dyed black and this package is clamped between two grid surfaces, which press the foil against the food to be cooked constantly with light pressure and the package in the toaster is exposed to infrared radiation.
- a commercially available toaster with 870 watts in such Absorptionsgrillfoli ⁇ z For example, a slice of meat cheese of 8 mm in about 3 minutes to a core temperature of 60 ° C -70 ⁇ heated.
- absorption grill film instead of this absorption grill film, it is advantageous to use prefabricated, three-sided closed absorption grill bags made of tear-resistant, flexible aluminum foil, which are colored matt black on the outside and whose upper opening is fastened with one side each to the upper edge of two wire mesh surfaces, which can be held with a holder or a pair of pliers can be opened and closed after filling, as well as hooked into and removed from the toaster.
- the Kunststoffgrilleleme ⁇ te are advantageously arranged vertically, so that the lower element is fixed monti directed upwards and its absorption plate with upward soenka ⁇ ten forms a Pfan, while the second IR contact grill element is arranged vertically movable and lowered na the insertion of the food - Is until its absorption plate with their contact lies on the food. If this upper contact grill element is not heavy enough to lie on the food to be cooked with the required pressure, it must be replaced by increased weight or e.g. Compression springs are brought about.
- the absorption plates are interchangeable for cleaning and for different types of dishes.
- the food can also be placed on the lower absorption plate in thin-walled, flat, interchangeable containers made of a good heat-conducting material and covered with a thin lid or film, which are pressed against the food and the absorption plates by the pressure of the upper infrared contact grill elements and thereby for one ensure effective heat transfer into the oven.
- This process keeps the absorption plates clean and during the cooking time of the first portions of food, the second one is prepared for another interchangeable container.
- the normal thin absorption plates are to be replaced by transparent glass ceramic or quartz glass. These transparent panes absorb approx. 15% of the IR radiation.
- the transmitted 85% of the IR radiation pass through the transparent pane immediately after switching on the halogen lamp. After the radiator is switched off, the temperature of the transparent pane drops about 20%. However, this residual heat is sufficient in direct contact with the food to cause unwanted re-cooking.
- a modification of the infrared contact method according to the invention therefore consists in that food to be cooked with constant light pressure in or between good heat-conducting surfaces is clamped with a highly absorbent outside, which is exposed to direct infrared radiation between two infrared-irradiated glass ceramic or quartz glass panes, but not in direct contact with the panes is.
- An interchangeable vessel for this infrared contact grill method exists, for. B. from a flat pan thin, outside matt black aluminum sheet or matt black aluminum foil and such a lid, between which the food is clamped by means of a chuck with constant pressure and g flat contact and this collet forms a spacer in the area of the channel.
- the food in this flat pan which is designed as a flat pan, is placed on the lower IR transmission disk with the collet rich enough so that the bottom of the vessel and the spacer frame are about 1-2 cm above the panes.
- the transmission disc of the upper red lamp is aretted at the same distance from the lid of the interchangeable container. This distance to the absorptively heated transmission disks ensures that after the IR stripes are shaded there is no further cooking by the residual heat of the hot plates.
- the interchangeable vessel is also formed with a clamping device for the lid a, which is incorporated into the rim. With this clamping device, the lid is pressed with variable pressure onto the food in the tray.
- Such exchangeable containers are placed on adjustable grids in the cooking space.
- the lid is made of perforated sheet metal or expanded metal with an absorptive surface.
- the lid lies in the container on the French fries or at a short distance above it and is irradiated and absorptively heated by the upper IR radiator of the cooking space. It acts like a immersion heater. The water vapor generated during the frying process escapes through its holes.
- french fries would be frozen in this way in about 3 minutes if the fat barely covered the french fries and they lay flat on the bottom of the jar. If the frit is preheated to fat, the frying time is reduced to approx. 2 minutes.
- French fries can be prepared quickly at any time, without the large amount of fat of a conventional fryer, e.g. B. also had to have tempera between rush hours.
- the frying fat on a conveyor belt from the entrance to the exit of the channel the frying fat also gets a movement in this direction, the supplementary fat is added at the entrance of the channel as needed, while the frying fat dur infinitely temperature-controlled infrared radiation of both the matt black bottom of the channel and one in Greasy, perforated cover with absorptive top from above constantly a
- This veterinary device has the following advantages: The heating of the relatively small amount of fat takes place via external large throats through infinitely variable infrared Habgen radiators, which can reach their maximum output 3 seconds after switching on.
- a 30 mm high fat layer was in 50 seconds from room temperature. heated to 180 ° C. This temperature was kept constant at 180 C ⁇ 2 ° C using a thermometer and manual control of the lamp output. After immersing the chilled french fries, the temperature dropped to 90 ° C but was raised to 180 ° C in 30 seconds by hand control.
- the temperature of the small amount of fat can be set very precisely and quickly using thermal electronic control systems.
- the French fries in the channel are conveyed into the hotter fat of the front channel areas immediately after immersion in the channel.
- the french fries absorb little fat. Fat is mainly absorbed in the middle and rear area of the canal. Since fresh fat only in the entrance area of the channel as needed, e.g. B. is added by level control, the French fries take up most of their fat from the fat of the middle and rear canal area, which has been used for a long time, and only this is finally discharged with the fried fries.
- the fat quality always remains the same, because the small amount of fat between the chips f ⁇ tes due to the movement in the direction of the channel outlet in the filled channel practically does not allow any mixing of fresh and used fat. This deep-frying process therefore avoids high material and labor costs that were previously unavoidable due to periodic fat exchange.
- a special form of the interchangeable vessels according to the invention are well heat-conducting casings or hats, in which fried sausages, Cevap ⁇ or similar products with a standardized diameter are inserted and covered.
- the shells or half-molds are pressed onto the surfaces of the food with the collets and are thus exposed to direct IR radiation between two infrared radiators covered with trans rented panes
- a dense IR radiator housing is covered with a porous absorption plate, preferably made of sintered material, and compressed air is introduced into the interior via a corresponding connection, which emerges through the porous absorption plate which is heated by absorption and is heated in a controllable manner as a function of the IR radiator output.
- Figure 1 shows a cooking chamber 1 approximately in the form of a toaster, schematically in cross section. Between the open infrared radiator 2 and the one arranged opposite and radiating in the opposite direction
- Infrared emitters 3 are two lattices 4 and 5 made of thin, elastic wire mesh
- a closed three-way pocket 6 made of flexible, tear-resistant aluminum foil from z. B. 0.05 mm, the outside of which are matte black.
- This "Absorptionsg ⁇ lltasche" 6 is attached to the upper rails 7 and 8, for example on hooks or in slots, so that they can be opened and closed by means of the rails 7 and 8 and inserted into and removed from the cooking space. If the French fries are pre-fed instead of the absorption glass pocket, they are clamped open in a one-piece, loose layer between the grid holes 4 and 4 and are irradiated by two IR radiators 2 and 3 with a power so high that de
- FIG. 2 shows a cooking chamber 10 with a device for the continuous grilling of prefabricated french fries.
- the endless conveyor belts 11 and 12 made of flexible, rustproof, hard-wearing wire are placed on rollers 13 and 14 in a known manner in the direction of the rows 15 and 16, deflected and tensioned.
- the downwardly running sides of the conveyor belts 11 and 12 are so close together that fries 17 of a certain caliber do not fall through between them, but are conveyed downward in a predetermined time.
- the infrared emitters 18 and 19 irradiate the fries 17 conveyed downwards in a single, loose layer from both sides.
- the distance of the IR emitters 18 and 19 from the respective irradiated surfaces of the French fries 17 is selected so that the optimum absorption temperature required for the formation of the desired aromatic crust occurs at a specific, controllable radiation output on the surfaces of the French fries 17.
- the conveyor belts 14 and 15 convey the french fries in synchronous movement in the adjustable time required for the preparation through the irradiation space between the emitters 18 and 19.
- the first two emitters on each side are to be set to three to four times the output of the other emitters.
- the french fries are placed on the belt surface 20 from a storage container (not shown) in an upstream one-piece layer.
- FIG. 3 shows a gas room 22 with a device for "infrared contact grilling" with an ex-adjustable grilling or cooking time.
- the infrared radiator 23 forms with the reflector 25, the absorption plate 27 and the housing 29 an infrared contact grill element, which resembles a headlight in which glass has been replaced by the absorption plate 27.
- the infrared radiation of the emitter preferably a continuously adjustable, commercially available halogen emitter, is achieved by the reflector
- the absorption plate is made of thermally conductive material, such as. B. aluminum, and so thin that it stores only a little heat u transmits the absorption heat generated by the infrared radiation on the matt black absorption side with little loss and almost the same temperature to the food 31.
- the low heat storage and the good conductivity of the absorption plate 27 cause that any change in the output of the IR radiator 23 immediately leads to a corresponding change in the temperature acting on the food. Immediately after the IR emitter 23 has been shadowed, the introduction of heat into the food 31 is stopped.
- the IR radiator 24 forms with the reflector 26 and the absorption plate 28 in the housing 30 a second infrared contact grill element directed towards the bottom, which is movable in a vertical plane.
- This upper IR contact grill element is placed on the food 31 with a light pressure and thus enables quick, bilateral contact grilling with a temperature that can be adjusted quickly and precise "cooking to the point" without re-cooking.
- Each of the two I contact elements has its own temperature setting. A timer switches the appliance off and after the cooking time determined for each standardized portion of food in the program.
- Both absorption plates 27 and 28 are interchangeable for cleaning or for changing types of food.
- the absorption plate 28 of the upper element can be replaced by a plate made of open-pore, air-permeable materials, for example sintered materials, the irradiated absorption side of which is colored matt black. Compressed air is introduced through openings 33 into the interior of the contact grill element, which is heated by the heated porous absorption plate and used for baking, gratinating or non-contact heating from above.
- FIG. 4 shows a cooking chamber like Rgur 3.
- the lid 35 lies loosely on the food to be cooked 32.
- Pan 34 and lid 35 are made of thin, good heat-conducting material, for. Aluminum sheet or foil.
- the upper IR contact grill element is placed on the cover 3 with pressure.
- the pressure of the overlying element z. B. by its increased weight, cause close contact with the surface and thus good heat conduction from the two absorption plates 2 and 28 via the channel 34 or the lid 35 to the food 32.
- the upper I contact grill element is raised, the lid 35 removed and the food to be cooked with the tray 34 from the absorption plate ⁇ 27 and replaced with a newly prepared tray with fresh food.
- FIG. 1 shows a cooking chamber like Rgur 3.
- FIG. 5 shows the infrared contact elements 36 and 37.
- Their absorption plates 38 and 39 consist of glass ceramic. Between the glass ceramic discs 38 and 39, the collet 40 with the spacer feet 41 is located on the glass ceramic disc. The collet 40 clamps through the pressure fields 42
- Ranne 44 mrt constant light pressure on the food 43, so that the absorptively thin, thermally conductive surfaces of the tray 44 and the lid 45 conduct the infrared energy quickly and oh losses to the food 43.
- the channel 44 and the cover 45 can be firmly connected to the collet. The emerging light from the infrared emitters creates an interesting viewing effect.
- FIG. 6 shows a device for fast, optionally continuous or portionwise greasing of fat.
- the conveyor belt 48 made of thin wire mesh is not shown, but known bedding gear edges are known by the anti-deflection and deflection rollers 49 and 50 through the tub 51.
- the deflection of the conveyor belt 48 to the bottom of the tub 51 in the entrance area 52 and out of the tub 51 in the exit area 53 is carried out by known gear rails, not shown.
- the bottom surface of the trough 51 is highly absorbent, preferably matt black and has a rough coating. It is heated infinitely variable by the infrared radiators 54 and transfers this heat to the frying fat, which fills the tub 51 up to the height 55.
- the cover 59 made of perforated sheet metal or expanded metal likewise has highly absorbent upper surfaces and lies below the surface 55 d of frying fat. It is irradiated with adjustable intensity by the upper IR radiators 58. These upper radiators are protected by glass ceramic disks 60 against the vapors emerging through the perforated cover 59. In the space between the fat surface 55 and the glass ceramic cover 60, the vapors are blown or sucked into a chimney in a manner not shown but known.
- the french fries 56 and the supplementary fat are filled into the tub 51 in the entrance area 52 from an unillustrated stock.
- the removal from the stock takes place by means of known means such. B. scraper floors, metering rollers, etc. and is to be metered by switching in a known manner.
- the french fries 56 are barely covered with grease under the perforated absorption cover 59.
- the conveyor belt 48 transports the french fries 56, which float slightly in the hot frying fat, with the driver (not shown) through the frying fat heated from below and above, heated to 180 ° C. As a result of the conveying movement of the french fries 56, this also receives a pouring movement in the direction of the channel exit 53.
Landscapes
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Combustion & Propulsion (AREA)
- Mechanical Engineering (AREA)
- General Engineering & Computer Science (AREA)
- General Preparation And Processing Of Foods (AREA)
- Baking, Grill, Roasting (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
Claims
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
EP94902598A EP0637215A1 (de) | 1992-11-26 | 1993-11-25 | Fritierverfahren und -vorrichtung |
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
DE4239620A DE4239620A1 (de) | 1992-08-26 | 1992-11-26 | Verfahren und Einrichtungen zum schnellen Zubereiten von Speisenportionen |
DEP4239620.4 | 1992-11-26 |
Publications (3)
Publication Number | Publication Date |
---|---|
WO1994012087A2 true WO1994012087A2 (de) | 1994-06-09 |
WO1994012087A9 WO1994012087A9 (de) | 1994-07-21 |
WO1994012087A3 WO1994012087A3 (de) | 1994-08-18 |
Family
ID=6473611
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/DE1993/001122 WO1994012087A2 (de) | 1992-11-26 | 1993-11-25 | Imbissverfahren zum schnellen zubereiten von speisenportionen |
Country Status (2)
Country | Link |
---|---|
EP (1) | EP0637215A1 (de) |
WO (1) | WO1994012087A2 (de) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN110575055A (zh) * | 2018-06-11 | 2019-12-17 | 浙江苏泊尔家电制造有限公司 | 用于烹饪器具的烹饪方法 |
DE102022100800B3 (de) | 2022-01-14 | 2023-07-20 | Kammerer Gmbh | Strahlungsgrill |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN107260009B (zh) * | 2017-05-26 | 2019-02-19 | 上海交通大学 | 便携滑动电热板式盒装饮料加热器 |
Citations (21)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US1973817A (en) * | 1933-03-25 | 1934-09-18 | Lang Rose | Cooking utensil |
GB587691A (en) * | 1944-09-15 | 1947-05-02 | William Wycliffe Spooner | Improvements in cooking apparatus |
US2804530A (en) * | 1956-06-04 | 1957-08-27 | Bernard A Mcguinness | Electrical cooking devices |
US3036513A (en) * | 1958-10-13 | 1962-05-29 | Willard D Reeves | Rotary fryer |
US3304406A (en) * | 1963-08-14 | 1967-02-14 | Square Mfg Company | Infrared oven for heating food in packages |
FR1568288A (de) * | 1968-03-26 | 1969-05-23 | ||
FR2302067A1 (fr) * | 1975-02-25 | 1976-09-24 | Seb Sa | Gril electrique perfectionne |
FR2305138A1 (fr) * | 1975-03-25 | 1976-10-22 | Concordia Dev Ab | Procede et appareil de preparation d'un produit alimentaire |
SU556784A1 (ru) * | 1975-06-25 | 1977-05-05 | Всесоюзный Научно-Исследовательский И Экспериментально-Конструкторский Институт Торгового Машиностроения | Устройство дл обжарки пищевых продуктов во фритюре |
DE2711402A1 (de) * | 1977-03-16 | 1978-09-21 | Krups Fa Robert | Elektrisch beheizbares haushaltgeraet |
DE3002114A1 (de) * | 1980-01-22 | 1981-07-23 | Heinrich 4130 Moers Novosadek | Vorrichtung zum frittieren von stueckigen lebensmitteln wie katoffelstaebchen u.dgl. |
EP0040528A1 (de) * | 1980-05-16 | 1981-11-25 | United Biscuits (Uk) Limited | Gerät zum Kochen mit Infrarotstrahlen |
GB2082447A (en) * | 1980-08-22 | 1982-03-10 | Mcginty James | Cooking apparatus and method |
EP0126663A1 (de) * | 1983-05-18 | 1984-11-28 | Seb S.A. | Brotrösterzusatz, besonders zum Herstellen von getoasteten Sandwiches |
DE8602369U1 (de) * | 1986-01-30 | 1986-03-20 | Otto Henrich Industrieofenbau GmbH, 5160 Düren | Gerät zum Backen, Braten, Kochen od. dgl. |
GB2179763A (en) * | 1985-07-22 | 1987-03-11 | Gatehouse Tech Ventures | Grilling apparatus |
WO1989011773A1 (en) * | 1988-05-19 | 1989-11-30 | Quadlux, Inc. | Visible light and infra-red cooking apparatus |
US4987290A (en) * | 1988-03-11 | 1991-01-22 | Senju Metal Industry Co., Ltd. | Electric panel heater with uniform emissions of infrared rays and warm air |
DE4012075A1 (de) * | 1990-04-14 | 1991-10-17 | Philips Patentverwaltung | Erhitzungsgeraet zum erhitzen von nahrungsmitteln |
DE9113560U1 (de) * | 1991-10-31 | 1992-01-09 | Philips Patentverwaltung Gmbh, 2000 Hamburg | Aufsatz für eine Kochstelle |
WO1992010127A1 (en) * | 1990-12-14 | 1992-06-25 | Wildberry Group | Electric grilling appliance |
Family Cites Families (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
GB587690A (en) * | 1944-09-15 | 1947-05-02 | William Wycliffe Spooner | Improvements in the treatment of foodstuffs by cooking |
-
1993
- 1993-11-25 WO PCT/DE1993/001122 patent/WO1994012087A2/de not_active Application Discontinuation
- 1993-11-25 EP EP94902598A patent/EP0637215A1/de not_active Withdrawn
Patent Citations (21)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US1973817A (en) * | 1933-03-25 | 1934-09-18 | Lang Rose | Cooking utensil |
GB587691A (en) * | 1944-09-15 | 1947-05-02 | William Wycliffe Spooner | Improvements in cooking apparatus |
US2804530A (en) * | 1956-06-04 | 1957-08-27 | Bernard A Mcguinness | Electrical cooking devices |
US3036513A (en) * | 1958-10-13 | 1962-05-29 | Willard D Reeves | Rotary fryer |
US3304406A (en) * | 1963-08-14 | 1967-02-14 | Square Mfg Company | Infrared oven for heating food in packages |
FR1568288A (de) * | 1968-03-26 | 1969-05-23 | ||
FR2302067A1 (fr) * | 1975-02-25 | 1976-09-24 | Seb Sa | Gril electrique perfectionne |
FR2305138A1 (fr) * | 1975-03-25 | 1976-10-22 | Concordia Dev Ab | Procede et appareil de preparation d'un produit alimentaire |
SU556784A1 (ru) * | 1975-06-25 | 1977-05-05 | Всесоюзный Научно-Исследовательский И Экспериментально-Конструкторский Институт Торгового Машиностроения | Устройство дл обжарки пищевых продуктов во фритюре |
DE2711402A1 (de) * | 1977-03-16 | 1978-09-21 | Krups Fa Robert | Elektrisch beheizbares haushaltgeraet |
DE3002114A1 (de) * | 1980-01-22 | 1981-07-23 | Heinrich 4130 Moers Novosadek | Vorrichtung zum frittieren von stueckigen lebensmitteln wie katoffelstaebchen u.dgl. |
EP0040528A1 (de) * | 1980-05-16 | 1981-11-25 | United Biscuits (Uk) Limited | Gerät zum Kochen mit Infrarotstrahlen |
GB2082447A (en) * | 1980-08-22 | 1982-03-10 | Mcginty James | Cooking apparatus and method |
EP0126663A1 (de) * | 1983-05-18 | 1984-11-28 | Seb S.A. | Brotrösterzusatz, besonders zum Herstellen von getoasteten Sandwiches |
GB2179763A (en) * | 1985-07-22 | 1987-03-11 | Gatehouse Tech Ventures | Grilling apparatus |
DE8602369U1 (de) * | 1986-01-30 | 1986-03-20 | Otto Henrich Industrieofenbau GmbH, 5160 Düren | Gerät zum Backen, Braten, Kochen od. dgl. |
US4987290A (en) * | 1988-03-11 | 1991-01-22 | Senju Metal Industry Co., Ltd. | Electric panel heater with uniform emissions of infrared rays and warm air |
WO1989011773A1 (en) * | 1988-05-19 | 1989-11-30 | Quadlux, Inc. | Visible light and infra-red cooking apparatus |
DE4012075A1 (de) * | 1990-04-14 | 1991-10-17 | Philips Patentverwaltung | Erhitzungsgeraet zum erhitzen von nahrungsmitteln |
WO1992010127A1 (en) * | 1990-12-14 | 1992-06-25 | Wildberry Group | Electric grilling appliance |
DE9113560U1 (de) * | 1991-10-31 | 1992-01-09 | Philips Patentverwaltung Gmbh, 2000 Hamburg | Aufsatz für eine Kochstelle |
Non-Patent Citations (1)
Title |
---|
DATABASE WPI Week 7817, Derwent Publications Ltd., London, GB; AN 78-31725A & SU,A,556 784 (TRADE MACH. CONS.) 5. Juli 1977 * |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN110575055A (zh) * | 2018-06-11 | 2019-12-17 | 浙江苏泊尔家电制造有限公司 | 用于烹饪器具的烹饪方法 |
CN110575055B (zh) * | 2018-06-11 | 2022-04-15 | 浙江苏泊尔家电制造有限公司 | 用于烹饪器具的烹饪方法 |
DE102022100800B3 (de) | 2022-01-14 | 2023-07-20 | Kammerer Gmbh | Strahlungsgrill |
Also Published As
Publication number | Publication date |
---|---|
WO1994012087A3 (de) | 1994-08-18 |
EP0637215A1 (de) | 1995-02-08 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
DE68915845T2 (de) | Verfahren und Gerät zur Wärmebehandlung mit Dampf für die Lebensmittelzubereitung. | |
DE2714762C3 (de) | Verfahren und Vorrichtung zum Zubereiten einer Warmspeise | |
DE3152708C2 (de) | ||
DE69204963T2 (de) | Vorrichtung zur Infrarotemission zum Garen von Speisen in Form von Blechkuchen. | |
US4154861A (en) | Heat treatment of food products | |
US4289792A (en) | Microwave treatment of food products | |
US4731251A (en) | Method of and apparatus for cooking of foods | |
US3646879A (en) | Automatic broiling apparatus | |
US5206045A (en) | Apparatus and method for cooking food products | |
DE1295161B (de) | Elektrisch beheiztes Geraet zum Kochen, Backen, Braten und Grillen, insbesondere zum Auftauen von Lebensmitteln | |
DE69433794T2 (de) | Verfahren zum kochen bei unterdruck | |
US4191881A (en) | Food oven | |
EP0127355A2 (de) | Ofen mit Transportband | |
DE2839691A1 (de) | Tragbares geraet zum stegreifkochen von speisen auf einer platte, pfanne o.dgl., insbesondere zum backen von pizzen | |
US4991497A (en) | Method and apparatus for simulating open flame broiled meat products | |
US5006355A (en) | Apparatus and method for cooking food products, specially for broiling whole chickens and other meats | |
US3659517A (en) | Frying apparatus for foodstuffs which are to be fried on both sides | |
US5185172A (en) | Method for simulating open flame broiled meat products | |
JPH0129565B2 (de) | ||
US3614365A (en) | Apparatus for cooking bacon and other meat products by microwave energy | |
KR102049540B1 (ko) | 맥반석과 같은 천연복사열판을 이용한 농축수산물 건조 및 구이장치 | |
WO1994012087A2 (de) | Imbissverfahren zum schnellen zubereiten von speisenportionen | |
DE4239620A1 (de) | Verfahren und Einrichtungen zum schnellen Zubereiten von Speisenportionen | |
WO1994012087A9 (de) | Imbissverfahren zum schnellen zubereiten von speisenportionen | |
DE10310405A1 (de) | Verfahren zur thermischen Behandlung von Lebensmittelgut und Vorrichtung zur Durchführung des Verfahrens |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
AK | Designated states |
Kind code of ref document: A2 Designated state(s): JP US |
|
AL | Designated countries for regional patents |
Kind code of ref document: A2 Designated state(s): AT BE CH DE DK ES FR GB GR IE IT LU MC NL PT SE |
|
COP | Corrected version of pamphlet |
Free format text: PAGES 1-14,DESCRIPTION,PAGES 15-18,CLAIMS,AND PAGES 1/5-5/5,DRAWINGS,REPLACED BY NEW PAGES BEARING THE SAME NUMBER |
|
AK | Designated states |
Kind code of ref document: A3 Designated state(s): JP US |
|
AL | Designated countries for regional patents |
Kind code of ref document: A3 Designated state(s): AT BE CH DE DK ES FR GB GR IE IT LU MC NL PT SE |
|
121 | Ep: the epo has been informed by wipo that ep was designated in this application | ||
WWE | Wipo information: entry into national phase |
Ref document number: 1994902598 Country of ref document: EP |
|
WWP | Wipo information: published in national office |
Ref document number: 1994902598 Country of ref document: EP |
|
WWW | Wipo information: withdrawn in national office |
Ref document number: 1994902598 Country of ref document: EP |