WO2018028755A1 - Système de traitement destiné au traitement thermique de produits alimentaires et procédé de commande d'un système de traitement comprenant une cloche à vapeur - Google Patents

Système de traitement destiné au traitement thermique de produits alimentaires et procédé de commande d'un système de traitement comprenant une cloche à vapeur Download PDF

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Publication number
WO2018028755A1
WO2018028755A1 PCT/DK2017/050256 DK2017050256W WO2018028755A1 WO 2018028755 A1 WO2018028755 A1 WO 2018028755A1 DK 2017050256 W DK2017050256 W DK 2017050256W WO 2018028755 A1 WO2018028755 A1 WO 2018028755A1
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WO
WIPO (PCT)
Prior art keywords
bell
steam
treatment
processing system
atmosphere
Prior art date
Application number
PCT/DK2017/050256
Other languages
English (en)
Inventor
Poul Erik Korgaard
Original Assignee
Ct International A/S
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
Priority claimed from DKPA201770354A external-priority patent/DK179324B1/da
Application filed by Ct International A/S filed Critical Ct International A/S
Publication of WO2018028755A1 publication Critical patent/WO2018028755A1/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
    • A21B1/42—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
    • 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
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21B—BAKERS' OVENS; MACHINES OR EQUIPMENT FOR BAKING
    • A21B3/00—Parts or accessories of ovens
    • A21B3/04—Air-treatment devices for ovens, e.g. regulating humidity
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/005—Preserving by heating
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/16—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials
    • A23L3/18—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials while they are progressively transported through the apparatus
    • 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
    • A47J27/00—Cooking-vessels
    • A47J27/14—Cooking-vessels for use in hotels, restaurants, or canteens
    • A47J27/16—Cooking-vessels for use in hotels, restaurants, or canteens heated by steam
    • 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
    • F24C15/00—Details
    • F24C15/003—Details moisturising of air

Definitions

  • a PROCESSING SYSTEM FOR THE HEAT TREATMENT OF FOOD PRODUCTS AS WELL AS A METHOD OF CONTROLLING A PROCESSING SYSTEM COMPRISING A STEAM BELL The invention relates to a processing system adapted for the heat treatment of food products, wherein a treatment bell is provided with sides and a top which together define a volume from the atmosphere, wherein there is an open connection to the atmosphere below a lower rim of the sides, and wherein the defined volume is adapted to contain a heated treatment medium which is lighter than the atmosphere and thereby fills at least part of the defined volume.
  • a system of this type is known e.g. from US4966072. This document shows how food products are brought into such a treatment bell and are heat treated.
  • the processing system in the US document is not suitable for use on e.g. modern fishing vessels, when these experience sea disturbances in navigation, as, because of buoyancy, the treatment medium will always have a lower boundary which is horizontal, and when the ship heels e.g. 30 degrees, the lower boundary relative to the atmosphere inside the bell will also have an angle relative to the lower rim of the bell of 30 degrees.
  • the treatment medium will penetrate down along the inner side of the bell at the opposite side, which is naturally highest during the heeling, and run out below the open lower rim of the bell.
  • the escaped treatment medium may be a serious problem, since, in case of heat treatment of e.g. crayfish or other shellfish, it may contain high concentrations of allergens which may make the crew operating the system very seriously ill.
  • the known processing system has an area of an extent H in a vertical direction between the lower rim of the sides and a lower boundary for the presence of food products, which area accommodates a thermosensor for determining the level of the transition between atmosphere and treatment medium.
  • This area may now be filled completely or partly with treatment medium, however, the lowermost horizontal lower boundary to the atmosphere of the treatment medium is still spaced in a vertical direction from the lower rim of the bell in the entire circumference of the bell. This makes it possible to allow the bell to heel together with the ship, without treatment medium running out below a lower rim of the bell, or without food products arranged in the bell being exposed and being disposed outside a lower rim of the treatment medium.
  • thermosensor indicates the level of the transition between the treatment medium and the atmosphere.
  • an object of the invention is to provide a processing system without the above-mentioned drawbacks and also as an alternative to previously known systems.
  • the unique aspect of the invention is that the relation between the maximum heeling angle of the ship and the size of the bell, given by the diameter of the smallest possible circumscribed circle in a horizontal plane within which the walls of the bell may be disposed, gives the geometric expression of the smallest size of H within which the system can operate without any treatment medium penetrating out below the lower rim of the sides of the treatment bell during heeling of the ship. The requirement is here that there is a connection to the atmosphere via the entire lower rim. If parts of the lower rim are closed and e.g.
  • the treatment bell and the system are fixed non-adjustable units, where the system is then forced to be out of operation when the heelings of the ship exceed a given value.
  • the opening or openings of the treatment bell along a lower rim thereof will be provided in the directions where the ship heels least.
  • these openings are provided along the side or the sides of the bell which face toward the front or the rear end of the ship, given by the direction of the heading of the ship, so that the bell does not have any openings along the sides facing toward starboard or port.
  • the reason is that the lateral rollings of the ship will frequently be greater than rollings perpendicular to the longitudinal axis.
  • the treatment medium comprises steam
  • the system has a system and an assembly for supplying steam to fill the treatment bell with it to a level above a lowermost boundary, as well as a system for injecting a cooling medium to terminate the heat treatment.
  • the cooling medium may e.g. be water, which is introduced via a system of nozzles, so that all parts of the interior of the treatment bell rapidly receive an even flow of small water drops, which will be able to ensure that the steam in the bell condensates very rapidly, and, at the same time, the many drops will also result in sprinkling of the food products, so that they are subjected to a beginning cooling.
  • the blockable opening comprises the top
  • this is arranged as a lid hinged to the external side of the bell via a rod system.
  • the lid may easily be adapted to be moved from a closed position, in which it fits tightly with the upper rim of the bell, to an open position, in which the lid hangs at the side of the bell and exposes the opening, the movement between the two positions taking place without the highest points of the lid during the closing and opening movements getting high above the uppermost rim of the bell. This is of importance on ships where the ceiling height is frequently limited.
  • thermosensor When a thermosensor is arranged at an adjustable distance from a desired boundary downwardly to the atmosphere for the steam in the treatment bell, it may be ensured that the temperature here is always higher than a predetermined minimum value. This may be done by adding more steam when a temperature below the desired minimum value is recorded.
  • thermosensor As a drop in temperature
  • ordinary regulating technique may be used for then turning on the supply of additional steam, whereby the lower steam boundary to the atmosphere will move downwardly and reach the thermosensor, which will consequently record a temperature which is again above the desired minimum temperature in the bell during the treatment. It is ensured in this manner that the food products in the bell are subjected to a constant, uniform and known temperature throughout the process.
  • the level at which the thermosensor is arranged is adjustable in a vertical direction, so that it is possible to adjust the steam filling degree of the bell.
  • the adjustment may take place prior to the supply to the individual ship of the system in dependence on the sea disturbance which the ship is expected to experience, or the adjustment may take place on the ship e.g. in dependence on the actual sea disturbance. It may be ensured hereby that unnecessary overfilling of the bell does not take place, when there is no significant sea disturbance.
  • the thermosensor may optionally be mounted vertically slidably on a guideway, so that its height may easily be adjusted according to the circumstances.
  • thermosensors vertically above each other, may be provided in the bell, and it will then be decided by selection of a signal from a thermosensor in the row how far below the level of the food products the steam boundary to the atmosphere should be. If such a system is coupled to a signal processor having one or more inputs and one or more outputs, it will be possible for the system to be controlled automatically.
  • the invention also comprises a method of controlling a processing system comprising a steam bell.
  • the steam bell is supplied with steam until a predetermined filling degree, wherein an area between a lowermost rim of the steam bell, in which there is access to the atmosphere, and the predetermined filling degree is kept free from steam filling, so that the steam bell is rotatable through a certain angle relative to horizontal without the steam running out below the lowermost rim thereof, a signal processor with one or more inputs and one or more outputs being used for controlling the filling degree.
  • thermosensor coupled to the signal processor it is possible to adjust the steam filling in the bell to the motions of a ship, thereby always ensuring that all food products heat treated in the steam bell achieve the desired core temperature, without discharging unnecessary steam out below the rim of the steam bell because of the motions of the ship.
  • Fig. 1 shows an embodiment of a treatment bell shown in lateral view
  • Fig. 2 is a section along the line A-A in fig. 1 ,
  • Fig. 3 is a section along the line B-B in fig. 1 ,
  • Fig. 4 shows a vertical section through the treatment bell shown in fig. 1 , but perpendicular to the section shown in Fig. 2 and without a batch,
  • Fig. 5 shows an alternative embodiment of the invention in a sectional view corresponding to the section A - A in fig. 6,
  • Fig. 6 is the system shown in Fig. 5 seen from above,
  • Fig. 7 shows the processing system with a considerable heeling angle relative to horizontal
  • Fig. 8 shows details belonging to Fig. 5
  • Fig. 9 shows a lattice box for use in the system shown in figs. 5 and 6
  • Fig. 10 shows the thermoelement and a mounting rail for it
  • Fig. 1 1 is the control system of the system shown in schematic form, and
  • Fig. 12 is a schematic representation of the processing system onboard a ship.
  • a processing system 1 according to the invention is shown from the side in fig. 1 , and the system comprises a treatment bell 3 (hereinafter called bell 3 for convenience) with sides 4 and a top 5, and, as will be seen in the horizontal sectional view in fig. 3 along the line B-B in fig. 1 , the bell 3 is four-sided in this embodiment, and thus has four sides 4, and, as will be seen here, the sides 4 are essentially of the same length.
  • the treatment bell 3 may have more sides or be round.
  • the term "bell" is used here, it is because the treatment space at the bottom always has an open connection 8 to the atmosphere at at least a portion of a lower rim 7 of one or more sides 4.
  • the lower rim 7 indicates the level of the upper limit 25 for the access of the treatment medium to the atmosphere with the processing system arranged in a horizontal position, and this level is indicated by the line 25 in fig. 2.
  • the bell 3 also comprises a top 5, as will be seen in fig. 1 . Together, the top 5 and the sides 4 define a volume 6, which may contain a gas (not shown) which is lighter than the atmosphere, and the gas will always have a horizontal boundary 24 to the rest of the atmosphere because of the buoyancy.
  • the boundary 24 is shown here as a dashed straight line, but, in reality, the boundary will most frequently be more diffuse, and it may also be uneven because of circulation in the gas.
  • the actual space in the bell 3 in which the treatment takes place is called the treatment space 10, and this space is downwardly limited a distance H, indicated by the arrow 1 1 , above the lower rim 7, and, as will be seen in fig. 2, the space may be filled with a batch 15 of food products, which in this case rests on a ledge 26.
  • H is a quantity which may be changed according to the sea disturbance which a ship is to experience or actually experiences. H cannot be greater than the distance from the lower rim 7 and up to the ledge 26. The greatest sea disturbance may be tolerated, if H is in the area halfway between the ledge 26 and the lowermost rim 7 of the bell 3.
  • H may range from the lower rim 7 and up to the ledge 26, and the boundary 24 between the treatment medium and the atmosphere will then be right below the ledge 26.
  • the lower rim 7 extends along one of the sides 4 in the four-sided bell shown, and that the other sides are built together with a bottom of the bell.
  • the rim 7 and the open connection 8 to the surroundings are expediently arranged to point in the longitudinal direction of the ship, so that it faces toward the stem or the rear end of the ship, as this ensures least possible overflow beyond the rim 7, since the heelings of the ship are typically greater about the longitudinal axis than about an axis perpendicular thereto.
  • the batch 15 is formed by a plurality of wire baskets 27 filled with food products, of which a single one 2 is shown schematically in figs. 2, 3 and 7, so that the treatment medium can easily penetrate into and surround each individual one of the food products 2 stacked in the wire baskets 27.
  • the wire baskets 27 are suspended from a yoke, so that the complete batch may be lifted out of and into the bell 3 via the yoke.
  • the wire baskets 27 are provided with a closure, so that the food products are surrounded completely and may be stacked for the filling of each wire basket, without any risk that they drop out of the wire baskets during the heat treatment and the subsequent cooling and freezing. After freezing, the food products may be taken out of the wire baskets and be finally packaged, following which the wire baskets are returned for renewed filling with food products, such as parts of crayfish or entire shellfish, such as e.g. shrimps.
  • Fig. 7 shows how the limit 24 between the atmosphere and the treatment medium remains horizontal even if the vessel heels strongly, here indicated as the angle ⁇ between horizontal and the actual heel of the ship. As will appear, this heel exposes a portion of a wire basket 27, and the food products in it will now not receive the heat treatment which is necessary. It will also be seen that the treatment medium at the opposite side reaches down below the level of the upper limit 25 for the open connection 8 to the surroundings, and, consequently, the gas will run out here. To catch any outflowing gas or treatment medium, a hood 28 will be arranged at the lower open connection 8 to the surroundings, said hood ensuring that escaped gas does not cause trouble to the crew.
  • the blockable opening 14 in the bell 3 is formed by a lid 20 disposed at the top 5 of the bell 3. But sides 4 may also constitute such an opening.
  • the batch 15 and the bell 3 are moved relative to each other for positioning the batch at the top of the bell. If, in particular, the bell 3 is filled from below, it makes sense that the batch is immovable, while it is the bell which is lowered down over it. But in case of filling from side and top, it will typically be the batch which is lifted or moved down/into the bell. Then, the blockable opening 14 may be closed and blocked, following which the treatment is started.
  • Figs. 3 and 4 show a pipe system or assembly 18 for supplying steam, which is the most common gas used for heat treatments of shellfish with a gaseous medium.
  • the steam is fed into the bell 3, in which it is distributed to a distributor pipe 30 having a large number of holes in each side, so that the steam may be caused to rapidly fill the treatment space 10 in the bell.
  • a coolant in this case water, may be added via a plurality of nozzles, which, here too, are located along one or more vertically extending nozzle pipes 31 inside the bell.
  • nozzles which, here too, are located along one or more vertically extending nozzle pipes 31 inside the bell.
  • a vertical rail 22 is present along two opposed sides 4 in the bell 3, which rail is adapted to guide the batch 15 when this e.g. lowered down into the bell 3 from above.
  • the rail 22 ensures that the batch 15 gets correctly down into and up from the bell again after completed treatment, said batch 15 being typically hoisted and lowered by a hoist or a winch from an overlying beam (not shown).
  • Fig. 4 shows a thermosensor 23 mounted on a vertical guideway 29, so that its position may be adjusted up and down.
  • an actuator (not shown) may be provided, so that the position may be adjusted from the outside.
  • thermosensors may be provided in the bell to monitor the process with a view to quality control and in order to control the level of the boundary between the treatment medium and the atmosphere.
  • the lid 20 is hinged to the side of the bell 3 via a rod system 21 , so that the lid may be moved by an actuator 33 from a closed position, as shown in fig. 1 , to a position (not shown) in which it is seated down along the side of the bell.
  • the rod system with a short rod and a long rod ensures that the movement takes place without the uppermost point of the lid getting above ceiling height in the ship.
  • Fig. 5 and fig. 6 show how a treatment bell according to the invention may be adapted for continuous operation, where small batches or portions enclosed in lattice boxes 32 are arranged on a transport system 17, which transports the lattice boxes 32 below the bell 3 and then upwards inside the bell, and subsequently downwards and out below the lower rim 7 of the bell.
  • This method and associated processing system when used on a ship, also require that at the transition 24 between the treatment medium, usually steam, and the atmosphere there is an area which is surrounded by the bell along all sides, so that the steam does not readily flow out below the rim 7 of the bell at the same moment as the ship heels.
  • Suitable use of regulating technique and thermosensors will allow the area below the transition 24 to be regulated relative to the actual sea disturbance of the ship, but, of course, the residence time in the hot steam must be ensured, e.g. by adjusting the speed of the transport system 17. It is also possible to arrange a buffer of portions (not shown) within the topmost area of the bell, so that the residence time in the buffer zone is always a certain minimum. Hereby, the system runs with the same speed of the transport system 17 and the same level of the transition 24 irrespective of the sea disturbance, if only this does not exceed what is the prescribed maximum heeling angle ⁇ . Such a system, too, will need a hood (not shown) capable of absorbing any escaped steam along the rim 7.
  • Fig. 8 shows the section C from fig. 5 on an enlarged scale, and the thermosensor 23 is visible here.
  • Fig. 10 also shows an enlarged representation of the guideway 29 and the bracket 34 coupling the thermosensor 23 to the guideway 29 in an adjustable manner. This arrangement makes it possible, merely by loosening a single nut 35, to adjust the height above the lower rim 25 at which the thermosensor is to be disposed.
  • Fig. 9 shows a 3d representation of the lattice box 32 shown in fig. 6 and fig. 5 to be mounted on the transport system 17.
  • This system comprises two chains 40, which are arranged in parallel, and which are run over a plurality of chain wheels, said chains 40 defining between them a free space which allows lattice boxes 32 to be suspended from the chains 40.
  • a traditional paternoster system may be constructed, so that the lattice boxes 32 are transported vertically up into the steam bell 3, are moved a horizontal distance and are finally moved vertically downwards again to be transported out below the rim 25 of the bell 3.
  • the lattice boxes will be moved through the area of the height H given by the arrow 1 1 in fig. 5, in which there is no hot steam, as the thermosensor 23 determines the level 24 of the transition between steam and atmosphere.
  • the lattice box 32 shown in fig. 9 is similar to the previously mentioned wire basket 27, but has a slightly difference size and comprises two oppositely arranged suspension brackets 37, which allow the lattice box to be hooked between the chains 40 so that they are pivotally mounted here.
  • the suspension brackets 37 are arranged above the centre of gravity of the lattice boxes 32, so that the boxes automatically maintain the same orientation during the transport up into and downwards out the steam bell. A suitable gap is ensured between the boxes 32 on the chain 40, so that the boxes may freely rotate about the suspension bracket 37 at any time without colliding with each other.
  • the bell 3 may be closed along two of the sides 4, viz. the sides facing toward the starboard and port sides of the ship.
  • Fig. 12 also shows a complete treatment system comprising a steam bell 3 and a subsequent cooling system 38, which ensures that the cooling takes place rapidly and effectively after the steam boiling.
  • the transport system 17 extends through the steam bell 3 as well as the subsequent cooling system 38.
  • FIG. 1 1 shows a sketch of a steam boiling system 1 , where the control system for it is shown. This comprises a PLC 43 or a similar computer, which comprises or is connected to a PID regulator 44, whose input signal also comprises the signal 45 from the thermosensor 23 in the steam bell 3.
  • the computer and the PID regulator constitute at least a signal processor.
  • the PID regulator 44 converts the thermosensor signal 45 into a power signal 46 in the range 0 to 20 mA, which is applied to an I - P converter 47 in which the power signal 46 is converted linearly into a pressure signal 51 in the range 0 to 1 bar via input from an ordinary compressed air source 48 of not below 1 .4 bars.
  • the pressure signal 51 is used for adjusting the position in one or more proportional valves 49, which have a steam source 50 on the input side and is connected with the steam distributor pipe 30 of the steam bell on the output side.
  • Adjustment of the position of the thermosensor above the lowermost rim of the steam bell and setting of the time constants of the PID regulator result in a very precise control of the impact of the steam on the food products during the residence in the steam bell, no matter whether a continuously operating system or a batch system is involved.
  • thermosensor PID regulator and signal processor Signal from thermosensor

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  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Combustion & Propulsion (AREA)
  • Mechanical Engineering (AREA)
  • General Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Commercial Cooking Devices (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

La présente invention concerne un système de traitement (1) conçu pour le traitement thermique de produits alimentaires (2), une cloche de traitement (3) étant procurée avec des cotés (4) et un sommet (5) qui définissent ensemble un volume (6) par rapport à l'atmosphère, une connexion ouverte se trouvant (8) avec l'atmosphère en-dessous d'un bord inférieur (7) des côtés (4), et le volume défini (6) étant conçu de manière à contenir un milieu de traitement chauffé qui est plus léger que l'atmosphère et de là qui remplira au moins une partie du volume défini (6), au cours de l'utilisation, et conçu de manière à contenir des produits alimentaires (2) au cours de l'utilisation, qui sont thermiquement traités, et au cours de l'utilisation une distance H se trouvant entre le bord inférieur (7) des côtés (4) et une transition (24) entre l'atmosphère et le milieu de traitement, et un thermodétecteur (23) étant procuré au niveau de la transition (24) pour déterminer la transition (24) et de là la distance (H). La taille de H est déterminée par rapport à β et le diamètre du cercle circonscrit le plus petit possible (13) des côtés (4) dans un plan horizontal pour le bord inférieur (7) de la cloche de traitement (3), β étant l'angle d'inclinaison admissible maximal d'un récipient sur lequel le système de traitement est monté et entraîné. La présente invention concerne en outre un procédé de commande d'un système de traitement (1) comprenant une cloche à vapeur, caractérisé en ce que la cloche à vapeur est alimentée en vapeur jusqu'à un degré de remplissage prédéterminé, une zone entre un bord le plus inférieur (7) de la cloche à vapeur (3), dans laquelle se trouve un accès à l'atmosphère, et le degré de remplissage prédéterminé est maintenue exempte de remplissage de vapeur, de telle sorte que la cloche à vapeur peut tourner sous un certain angle par rapport à l'horizontale sans vapeur sortant en-dessous de son bord le plus inférieur, un dispositif de traitement de signal (44) avec une ou plusieurs entrées et une ou plusieurs sorties étant utilisé pour commander le degré de remplissage.
PCT/DK2017/050256 2016-08-11 2017-08-02 Système de traitement destiné au traitement thermique de produits alimentaires et procédé de commande d'un système de traitement comprenant une cloche à vapeur WO2018028755A1 (fr)

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
DKPA201670610 2016-08-11
DKPA201670610 2016-08-11
DKPA201770354A DK179324B1 (da) 2016-08-11 2017-05-18 Procesanlæg indrettet til varmebehandling af fødeemner
DKPA201770354 2017-05-18

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN110960075A (zh) * 2019-12-19 2020-04-07 杭州新九龙厨具制造有限公司 商用电蒸箱智能控制装置及其控制方法

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4966072A (en) * 1988-04-11 1990-10-30 International Seafood Engineering, Inc. Shrimp cooking apparatus
US5072663A (en) * 1991-04-26 1991-12-17 Seafood Equipment Development Corporation Shrimp cooking apparatus
WO1997038594A1 (fr) * 1996-04-15 1997-10-23 Stein, Inc. Four de cuisson a haute performance dote d'une chambre a vapeur
WO2000064284A1 (fr) * 1999-04-27 2000-11-02 The Laitram Corporation Procede de cuisson a la vapeur de crevettes
US20040159245A1 (en) * 2003-02-17 2004-08-19 Laitram, L.L.C. Steam shrimp cooker

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4966072A (en) * 1988-04-11 1990-10-30 International Seafood Engineering, Inc. Shrimp cooking apparatus
US5072663A (en) * 1991-04-26 1991-12-17 Seafood Equipment Development Corporation Shrimp cooking apparatus
WO1997038594A1 (fr) * 1996-04-15 1997-10-23 Stein, Inc. Four de cuisson a haute performance dote d'une chambre a vapeur
WO2000064284A1 (fr) * 1999-04-27 2000-11-02 The Laitram Corporation Procede de cuisson a la vapeur de crevettes
US20040159245A1 (en) * 2003-02-17 2004-08-19 Laitram, L.L.C. Steam shrimp cooker

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN110960075A (zh) * 2019-12-19 2020-04-07 杭州新九龙厨具制造有限公司 商用电蒸箱智能控制装置及其控制方法

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