WO2020074306A1 - Procédé pour la génération de vapeur - Google Patents

Procédé pour la génération de vapeur Download PDF

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Publication number
WO2020074306A1
WO2020074306A1 PCT/EP2019/076463 EP2019076463W WO2020074306A1 WO 2020074306 A1 WO2020074306 A1 WO 2020074306A1 EP 2019076463 W EP2019076463 W EP 2019076463W WO 2020074306 A1 WO2020074306 A1 WO 2020074306A1
Authority
WO
WIPO (PCT)
Prior art keywords
water
time interval
amount
steam
supplied
Prior art date
Application number
PCT/EP2019/076463
Other languages
German (de)
English (en)
Inventor
Peter Leppich
Mathias Schmitt
Original Assignee
Miwe Michael Wenz Gmbh
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 Miwe Michael Wenz Gmbh filed Critical Miwe Michael Wenz Gmbh
Priority to EP19779892.9A priority Critical patent/EP3863409A1/fr
Publication of WO2020074306A1 publication Critical patent/WO2020074306A1/fr

Links

Classifications

    • 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
    • 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
    • F24C15/32—Arrangements of ducts for hot gases, e.g. in or around baking ovens
    • F24C15/322—Arrangements of ducts for hot gases, e.g. in or around baking ovens with forced circulation
    • F24C15/327—Arrangements of ducts for hot gases, e.g. in or around baking ovens with forced circulation with air moisturising

Definitions

  • the invention relates to a method for generating steam in food processing, in particular for steaming pasta in
  • Ovens in which a predetermined amount of water is to be supplied to a steam generator during a predetermined period of time and is converted into steam, the water being supplied during a plurality of time intervals separated by pauses.
  • DE 10 2008 036 684 A1 discloses a cooking device, the cooking chamber of which is supplied with water vapor via a channel.
  • a sensor device determines a pressure difference between two locations inside the device. The course of the pressure difference allows control of the cooking process.
  • the publication EP 1 687 570 B1 describes a cooking device with water supply to heating elements.
  • a water buffer is provided here, from which water for steam generation can be emptied into the cooking space. This is intended to achieve the metering of the water that is supplied without adjustment the same volume flow with different admission pressure and enables a variable volume flow if required.
  • the objectives in this patent specification are to be welcomed.
  • the means to achieve the goal are complex because additional components such as a water buffer and piston must be provided to expel the water.
  • the objectives for the steam supply is basically the optimal one
  • the MIWE aero oven has a solenoid valve to shut off the water supply and a flow meter (water meter). These ovens are currently operated using the oven control the solenoid valve releases the water supply either continuously or at intervals.
  • the water meter determines the total amount of water supplied and stops the water supply when the specified amount of water is reached. This ensures that the specified amount of water is always supplied.
  • the supply time varies depending on the overpressure in the water pipe. By adjusting the installation site, an attempt was made to set the optimal values for the total duration of the water supply. A water supply time of approx. 45 seconds has proven to be an optimal value.
  • the water was supplied at constant intervals of 1.4 seconds in length and with a constant pause in between.
  • the length of the breaks is stored in the service code of the oven. If possible, an attempt was made to set the water pressure at the customer so that the total duration of the water supply corresponds to the set value (eg 45 seconds). With a variation of the overpressure in the water pipe, the total duration of the water supply varies considerably.
  • the object of the invention is to propose a method that enables the optimal water supply to a cooking device.
  • This object is achieved in that the amount of water supplied is measured during a time interval and from this measured value
  • the duration of the time interval for the water supply is determined in order to supply the specified amount of water in the specified period.
  • each steaming process be carried out by the water meter in a time interval, preferably in the first time interval. gangs to determine what amount of water is supplied per time interval. Since the pressure values in the water pipe and the environment generally remain constant during the entire duration of the steaming process, for example under one minute, it can be assumed that the measured amount of water per time interval is the same for all time intervals of a steaming process.
  • the control device of the cooking device has a processor that can perform arithmetic steps.
  • the processor divides the predefined amount of water by the amount of water supplied per time interval determined during the measurement and thus calculates the number of time intervals required for the supply of the predetermined amount of water. Given the total duration of the water supply, the duration of the pauses between the subsequent time intervals can be calculated from this value in order to supply the predetermined amount of water in the predetermined period (total duration).
  • the duration of the time interval for the water supply can be determined from the measured value of the amount of water supplied during a time interval.
  • the number of intervals and the start times of the intervals can remain the same. Only the length of the intervals is varied. The result is essentially the same.
  • the duration of the time intervals for the water supply the specified amount of water can essentially be supplied precisely in the specified period. If the pressure deviations from the standard pressure in the water pipe are small, a change in length can only be sufficient for the last time interval in order to compensate for deviations from the nominal value of the water supply. If there are major pressure fluctuations in the overpressure in the water supply line, the length of several or all of the supply intervals can be varied.
  • the set amount of water to be supplied in this time interval can be calculated for a given number of time intervals for each individual time interval.
  • the amount of water supplied during a time interval becomes continuously measured and the water supply is stopped in each time interval when the target amount of water is reached.
  • Baked goods to achieve a gentle increase in pressure start with short time intervals and increase the length of the time intervals over the specified period.
  • the pressure fluctuations in the water supply line can be so small that the same number of time intervals is always required and only the remaining length of the last time interval has to be changed in order to achieve the predetermined amount of water. However, it is also possible that greater pressure fluctuations occur.
  • the number of time intervals per steaming process can be varied. The specified amount of water is then divided by the amount of water measured during the one time interval. This calculates the number of time intervals that are required to supply the entire specified amount of water.
  • the length of the pauses can then be calculated for the subsequent time intervals, which is required in order to distribute the subsequent time intervals over the remaining section of the predetermined time period.
  • the amount of water supplied per time interval can preferably be measured during the first time interval and the calculation can be carried out during the first break between before the second time interval. It will then a uniform value for the length of all breaks is calculated in order to distribute the subsequent time intervals over the predetermined period.
  • the method can also be made more flexible by measuring the amount of water supplied per time interval during each time interval.
  • the length of each time interval and each pause between two intervals can then be influenced. For example, distribution curves of the water quantities supplied can be realized over time, which have proven to be advantageous for certain baking processes.
  • the measurement is later, e.g. at the third or fifth time interval.
  • a default value is specified for the first breaks and only the length of the breaks after the relevant time interval is calculated.
  • the length of the last time interval can then automatically result from the pause lengths if the water supply is ended exactly at the end of the specified period.
  • the point in time determined by the pause length calculation at which the water supply of the last time interval begins determines the length of the last time interval and thus the amount of water supplied during this interval, so that the predetermined amount of water is reached at the end of this interval.
  • the specified amount of water is precisely achieved.
  • the steam generator can have a nebulizing device.
  • spray nozzles are provided which spray water on a fan wheel in a forced air oven and thus ensure rapid evaporation.
  • the steam generator can have heat storage elements to which the water is directed.
  • heat storage elements for example, in the baking chamber so-called steam iron is arranged, onto which water is led through a water pipe.
  • heat storage elements outside the baking chamber in a separate steam generation chamber which is connected to the baking chamber via steam channels.
  • the supply of a predetermined amount of water can be guaranteed during a predetermined period of time by calculating the number of time intervals and hence the duration of the breaks between two successive time intervals.
  • the values for the swath application can be stored in a data memory of a control device. So can
  • the length of a time interval is changed and adapted to the respective baking process. Adherence to the stored values is ensured in that the pause lengths for each baking process and thus the total amount of water dispensed over the intended period of time are observed.
  • a solenoid valve in a water supply line can be opened at the beginning of each time interval and closed at the end of each time interval.
  • FIG. 1 and 2 show a front view and a side view of a
  • Steam apparatus with steam iron which is arranged in the baking chamber of an oven.
  • 3 and 4 show a side view and a sectional view along section line B-B of a steam device separate from the baking chamber.
  • FIG. 5 shows a further embodiment of a steam apparatus in which water is fed to the rotor of a fan of a forced air oven
  • FIG. 6 shows a flow chart of the method described here.
  • FIGS. 7 to 11 visualize different process sequences at different water pressures.
  • FIGS. 1 to 5 show a steam device with steam iron 1, which form heat storage elements and are arranged on the rear wall 2 of the baking chamber of a baking oven. Above the steam iron 1 there is a water pipe 3, in which a water meter 4 and a solenoid valve 5 are arranged as a controllable shut-off device. Both the water meter 4 and the solenoid valve 5 are coupled to a control unit 6 of the oven via a signal line, so that on the one hand the measurements of the water meter 4 can be transmitted to the control unit 6 and on the other hand the control pulses for opening and closing the solenoid valve 5 can be transmitted .
  • FIGS. 3 and 4 show an alternative embodiment of a steam apparatus.
  • the steam is generated in a separate steam chamber, which is formed by a housing 7 made of sheet steel.
  • the water pipe 3 is formed here by an open spray tube which protrudes a few centimeters into the housing 7.
  • the water line 3 is connected to the water supply network via a solenoid valve 5 and a water meter 4.
  • the heat storage elements are formed by steel rods 1 ', which are heated via electrical heating elements 8.
  • Embodiments are also known in which heat storage elements are heated by pipes through which a heating medium such as thermal oil flows.
  • solenoid valve 5 and water meter 4 are connected to control unit 6 of the oven via data lines (see FIG.
  • FIG. 5 shows the upper and rear section of the baking chamber 9 with the rear wall 2 'and the top wall 10 of the oven housing of a shop baking oven, such as is used in sales shops, restaurants or at petrol stations.
  • a drive motor 11 for a blower rotor 12 is arranged on the outside of the rear wall 2 '.
  • the fan rotor 12 is located on the inside of the rear wall 2 'and is surrounded by an electrically operated heating coil 13 with three gears. The air flowing radially from the fan rotor 12 flows through the heating coil 13 and is thereby heated.
  • the water supply for steam generation essentially corresponds to that from the exemplary embodiments described above.
  • the same reference numerals are used for the same parts.
  • a water meter 4 and a solenoid valve 5 are arranged in a water line 3 and are coupled to a control unit 6 of the oven via signal lines.
  • the water pipe 3 is connected within the baking chamber 9 by means of a coupling piece 14 to a deflection pipe 15, which deflects the water downwards and backwards, so that the water emerging at the mouth of the deflection pipe 15 into the central region of the fan rotor 12 arrives and is guided radially through the heating coil 13 with the air flow.
  • the heating coil 13 heats the baking chamber 9 to the baking temperature and has the highest temperature within the baking chamber.
  • the escaping water evaporates when it flows through the heating coil 13 and in particular when it hits the surfaces of the heating coil 13 and the hot surfaces of the baking chamber. Even without a rotating rotor, the water is evaporated during spraying due to the hot baking atmosphere and the hot surfaces. However, a rotor rotating during steaming favors the steam output. The reason for the spraying towards the rotor and the rear wall 2 ′ is that direct spraying of the baked goods and dough pieces in the middle of the baking chamber 9 is to be avoided.
  • Fig. 6 shows the new method for controlling the water supply for steam generation.
  • the water supply is released by the solenoid valve 5 for a first time interval.
  • the water meter 4 counts the amount of water flowing through the water pipe 3.
  • the amount of water that has flowed in during the time interval and that depends on the excess pressure in the water line is transmitted to the control unit 6 of the baking oven.
  • the values for the specified amount of water (target) target
  • the processor of the control unit 6 now calculates how many time intervals are required to supply the desired amount of water and how long the pauses between the time intervals with water supply are to be selected in order to achieve the supply in the predetermined period.
  • 7 to 9 visualize the process of water supply.
  • the horizontal axis is the time axis.
  • the supply quantity of water is shown on the vertical axis.
  • the opening and closing processes of the solenoid valve 5 are shown idealized, so that the water supply immediately takes on the full inflow value when switched on and immediately takes on the value zero when switched off. In practice, opening and taking
  • the hatched fields represent the time intervals in which water flows in for steam generation
  • the length of the pauses between two time intervals is determined from the number of time intervals required, the length of the time intervals and the length of the predetermined time interval ms T. This calculation is carried out during the first pause, so that at the end of the pause length, the solenoid valve 5 can be reactivated in order to release the water flow in the water line 3 for the next time interval.
  • the water supply for steam formation is stopped.
  • Fig. 9 shows a variant with an even lower water pressure.
  • the duration of each interval is selected to be longer in order to supply the specified amount of water.
  • FIGS. 10 and 11 show the alternative in which the supply of the specified amount of water is achieved in the specified period over a variation of the interval length.
  • the starting times TO, T 1, T2, T3, T4, T5 are defined for the six time intervals shown in the drawing.
  • 10 shows a state with high water pressure, in which the length of the time intervals is quite short in order to achieve the specified amount of water.
  • the water pressure is lower, so that the inflow speed of the water is lower and the time intervals are longer.
  • all parameters namely the specified amount of water, the specified time period and the length of the time intervals can be freely varied in order to achieve the optimal result for each baking process.
  • pause lengths and lengths of the time intervals can also be varied dynamically while the water is being supplied in order to achieve the optimal course of water supply for the respective baked goods.
  • FIGS. 7-11 are only qualitative representations of the different water supply processes. They are not quantitative representations that represent real numerical values. As mentioned above, the number of intervals per swath supply was chosen to be much lower than is usually chosen in practice in order to make the effects of the method more apparent.
  • the features of the invention disclosed in the present description, in the drawings and in the claims can be essential both individually and in any combination for realizing the invention in its various embodiments. The invention is not restricted to the described embodiments. It can be varied within the scope of the claims and taking into account the knowledge of the responsible specialist. Reference list

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  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Combustion & Propulsion (AREA)
  • Mechanical Engineering (AREA)
  • General Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Food Science & Technology (AREA)
  • Commercial Cooking Devices (AREA)

Abstract

La présente invention concerne un procédé pour la génération de vapeur dans le traitement de denrées alimentaires, en particulier pour l'humidification de pâtes dans des fours de cuisson, dans lequel, pendant une durée prédéterminée, une quantité d'eau prédéterminée est acheminée vers un générateur de vapeur et transformée en vapeur, l'eau étant acheminée à des intervalles de temps entrecoupés de pauses. Afin de garantir que l'exacte quantité d'eau prédéterminée est acheminée pendant la durée prédéterminée, la quantité d'eau acheminée est mesurée durant un intervalle de temps et à partir de cette valeur de mesure, * la durée des pauses entre les intervalles de temps successifs et/ou * la durée de l'intervalle de temps pour l'acheminement d'eau sont déterminées afin d'acheminer la quantité d'eau prédéterminée pendant la durée prédéterminée.
PCT/EP2019/076463 2018-10-08 2019-09-30 Procédé pour la génération de vapeur WO2020074306A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
EP19779892.9A EP3863409A1 (fr) 2018-10-08 2019-09-30 Procédé pour la génération de vapeur

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DE102018124764.8A DE102018124764B4 (de) 2018-10-08 2018-10-08 Verfahren zur Dampferzeugung
DE102018124764.8 2018-10-08

Publications (1)

Publication Number Publication Date
WO2020074306A1 true WO2020074306A1 (fr) 2020-04-16

Family

ID=68104659

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/EP2019/076463 WO2020074306A1 (fr) 2018-10-08 2019-09-30 Procédé pour la génération de vapeur

Country Status (3)

Country Link
EP (1) EP3863409A1 (fr)
DE (1) DE102018124764B4 (fr)
WO (1) WO2020074306A1 (fr)

Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0383366A1 (fr) * 1986-02-19 1990-08-22 Eloma GmbH Bedarfsartikel zur Gemeinschaftsverpflegung Procédé pour cuire des aliments à la vapeur
DE19918330A1 (de) * 1999-04-22 2000-10-26 Bsh Bosch Siemens Hausgeraete Frischwasser-Dosiereinrichtung für Dampfbacköfen
DE102004006973A1 (de) * 2003-02-21 2004-10-21 BSH Bosch und Siemens Hausgeräte GmbH Dampfgargerät
EP1687570A1 (fr) 2003-11-26 2006-08-09 MKN Maschinenfabrik Kurt Neubauer GmbH & Co. Appareil de cuisson a systeme d'alimentation en eau
DE102008036684A1 (de) 2008-08-06 2010-02-11 Rational Ag Gargerät und Verfahren zum Überwachen eines Garprozesses
FR2976471A1 (fr) * 2011-06-16 2012-12-21 Rational Ag Procede de commande d'un generateur de vapeur d'un appareil de cuisson
DE102012220812B4 (de) 2012-11-14 2017-09-28 Miwe Michael Wenz Gmbh Wasserzufuhr für Dampferzeuger

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE102007029244A1 (de) * 2007-06-14 2008-12-24 E.G.O. Elektro-Gerätebau GmbH Dampferzeuger, Garvorrichtung, Verfahren zum Betrieb beziehungsweise zur Herstellung eines Dampferzeugers sowie Verfahren zum Kühlen einer Heizvorrichtung
DE102017106491A1 (de) * 2017-03-27 2018-09-27 Miele & Cie. Kg Verfahren und Vorrichtung zur Ansteuerung einer Heißgetränkebereitungsvorrichtung

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0383366A1 (fr) * 1986-02-19 1990-08-22 Eloma GmbH Bedarfsartikel zur Gemeinschaftsverpflegung Procédé pour cuire des aliments à la vapeur
DE19918330A1 (de) * 1999-04-22 2000-10-26 Bsh Bosch Siemens Hausgeraete Frischwasser-Dosiereinrichtung für Dampfbacköfen
DE102004006973A1 (de) * 2003-02-21 2004-10-21 BSH Bosch und Siemens Hausgeräte GmbH Dampfgargerät
EP1687570A1 (fr) 2003-11-26 2006-08-09 MKN Maschinenfabrik Kurt Neubauer GmbH & Co. Appareil de cuisson a systeme d'alimentation en eau
DE102008036684A1 (de) 2008-08-06 2010-02-11 Rational Ag Gargerät und Verfahren zum Überwachen eines Garprozesses
FR2976471A1 (fr) * 2011-06-16 2012-12-21 Rational Ag Procede de commande d'un generateur de vapeur d'un appareil de cuisson
DE102012220812B4 (de) 2012-11-14 2017-09-28 Miwe Michael Wenz Gmbh Wasserzufuhr für Dampferzeuger

Also Published As

Publication number Publication date
DE102018124764B4 (de) 2022-06-30
EP3863409A1 (fr) 2021-08-18
DE102018124764A1 (de) 2020-04-09

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