WO2021130507A1 - Apparatus for continuous food preparation - Google Patents

Apparatus for continuous food preparation Download PDF

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Publication number
WO2021130507A1
WO2021130507A1 PCT/HU2020/000036 HU2020000036W WO2021130507A1 WO 2021130507 A1 WO2021130507 A1 WO 2021130507A1 HU 2020000036 W HU2020000036 W HU 2020000036W WO 2021130507 A1 WO2021130507 A1 WO 2021130507A1
Authority
WO
WIPO (PCT)
Prior art keywords
microwave
tunnel oven
raw food
jam
food
Prior art date
Application number
PCT/HU2020/000036
Other languages
French (fr)
Inventor
Győző HERGÁR
Original Assignee
Hergar Gyozo
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 Hergar Gyozo filed Critical Hergar Gyozo
Publication of WO2021130507A1 publication Critical patent/WO2021130507A1/en

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Classifications

    • 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
    • A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
    • A23L5/34—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using microwaves
    • 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
    • A23B4/01—Preserving by heating by irradiation or electric treatment with or without shaping, e.g. in form of powder, granules or flakes
    • 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
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/005—Preserving by heating
    • A23B7/01—Preserving by heating by irradiation or electric treatment
    • 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
    • A23L3/005—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating using irradiation or electric treatment
    • A23L3/01—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating using irradiation or electric treatment using microwaves or dielectric 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
    • A23L3/02—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating materials in packages which are progressively transported, continuously or stepwise, through the apparatus
    • 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
    • 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
    • A23L3/185—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 in solid state
    • H—ELECTRICITY
    • H05—ELECTRIC TECHNIQUES NOT OTHERWISE PROVIDED FOR
    • H05B—ELECTRIC HEATING; ELECTRIC LIGHT SOURCES NOT OTHERWISE PROVIDED FOR; CIRCUIT ARRANGEMENTS FOR ELECTRIC LIGHT SOURCES, IN GENERAL
    • H05B6/00—Heating by electric, magnetic or electromagnetic fields
    • H05B6/64—Heating using microwaves
    • H05B6/78—Arrangements for continuous movement of material
    • H05B6/782—Arrangements for continuous movement of material wherein the material moved is food

Definitions

  • the food-preparation apparatus is for the preparation of organic quality, long shelf life foods that do not contain preservatives, retain the original taste as food, and that may be immediately consumed.
  • the intensity of the radiation emitted from an operating device may be no more than 5 mW/cm2 within 50 mm from the device.
  • Ukraine invention number UA71937 discloses a combined method for cooking with steam and microwaves. In the course of the method meatloaf as foodstuff is made, characteristic of which is that the microwave and steam phases are combined in a single preparation method.
  • the meatloaf cakes 9 are placed by the machine 1 Oa onto a conveyor belt 7, which takes the meatloaf cakes 9 in the pipe 3 into the microwave generator 14 section operating in the middle, where the inside of the cake is cooked so that it has a block-shaped gel composition.
  • the claims describe the cooker where the method is implemented.
  • Korean invention number KR20110058138 discloses a continuous, automatic cooking control method for a microwave oven. During the method cooking control data of a microwave oven and its coefficients are recorded first of all, then after this has been completed, the program is ready to be used.
  • Chinese utility model number CN206596634 discloses a constantly cooking microwave device, which also disinfects.
  • the apparatus according to the utility model represents a step forwards.
  • the foodstuff to be disinfected is placed on the conveyor belt according to figure 1, which takes the foodstuff into the microwave device.
  • Microwave emitting devices are located above the conveyor, which sterilise the foodstuff.
  • the foodstuff arrives in the disinfecting space through the input wall, then leaves through the output wall.
  • the conveyor belt is supported by the input and output belt supports.
  • the microwave emitting device of the apparatus is actually a microwave generating vacuum diode, i.e. a magnetron tube.
  • the utility model does not provide a separate structure for reliable 24-hour operation or the inclusion of an extra magnetron tube.
  • the apparatus makes reference to industrial conditions where the sterilisation takes place. Therefore it is unsuited for ensuring a high level of safety outside of the factory.
  • the apparatus uses a conveyor belt, which requires maintenance when it becomes faulty, therefore the continuous operation of the apparatus is interrupted for a time.
  • It also has a closing element after the heating chamber in the form of a water load to absorb all the microwave energy that is absorbed in the material to be treated in order to ensure that the boiling finds a load that is essentially independent of the changes in the amount of the material to be treated.
  • microwave energy is very important in the case of every microwave oven, because it is harmful for the human body. In the present case other solutions are used for this purpose that demand less space. Additionally this device is unsuited for sterilising, cooking or heating foods placed in portions in the microwave oven. Also its operation requires specially trained personnel.
  • A discloses a tunnel oven for the continuous processing of food products.
  • the continuous processing of the foodstuffs in the microwave tunnel oven containing several microwave sources takes place in a hollow space going through it, through which a conveyor belt runs to transport the food products through the oven.
  • the conveyor belt and the other elements within the hollow space are made of non-toxic, heat-resistant materials that are transparent to microwave radiation, and its easily cleaned internal surface come into contact with the food products.
  • One side of the hollow space which is formed by one or more hinged doors, may be completely opened throughout its length making it possible to replace the conveyor belt and/or to remove any obstructions in the oven.
  • the microwave energy is radiated into cavities above and underneath the conveyor belt, where the microwave energy fields are usually greater in the middle of the conveyor belt than at tits edges.
  • This apparatus is primarily for sterilising food products and not for cooking. The name of the product also refers to this.
  • the safety cooling of the vacuum diode, i.e. the magnetron tube producing the microwaves in the microwave generator which represents additional danger during the continuous operation of the apparatus.
  • a further operational uncertainty is represented by fault occurring in the conveyor belt, which would require maintenance and would involve the apparatus being inoperable for a time.
  • German patent specification registration number DE2429128 discloses a continuous operation microwave oven.
  • a rotor rotates the racks that fit into the oven chamber.
  • the oven is for heating food, the microwave generator of which is connected to a circular chamber.
  • the chamber racks are provided with loading and unloading openings.
  • the rotor coaxial with the chamber contains heated elements for the products.
  • the chamber is separated into racks by separating walls, in which racks there are insulating support elements between the upper and lower edges of the separating walls, these form a plate fitting into the chamber.
  • the slit exciter is connected to the racks of the chamber during operation.
  • the edges of the separating walls are provided with seals that protect people from the microwave radiation.
  • the oven is only for heating food, it is still important from the point of view of the arrangement.
  • it only has one microwave generator. From the point of view of continuous operation this is not good in terms of reliability, because if it breaks down the entire operation is interrupted for the duration of repair.
  • the safety cooling of the vacuum diode, i.e. the magnetron tube, in the microwave generator which represents additional danger during continuous operation.
  • the racks fitting into the oven chamber are rotated by a rotor. Continuous operation is interrupted for the duration of faults occurring to the rotor and its repair. The Invention does not function for a period.
  • German patent specification registration number DE2019012 discloses a continuous operation microwave tunnel oven.
  • the tunnel oven is for foodstuff processing, especially for egg white coagulation.
  • the process takes place in a coaxial plastic pipe running through the oven, which passes on the microwave energy to the material guided through it.
  • the microwave apparatus is characterised by that it contains a conveyor belt that has ends moving upwards and downwards, a flat bed microwave device for producing cooked products, which the conveyor belt transports in the microwave device.
  • the microwave device has numerous independent microwave zones between its upwards and downwards moving ends.
  • the microwave zones contain a first preheating zone towards the end moving upwards, and a. second explosive zone that belongs to the first preheating zone, and a third moisture levelling zone that is located at least downwards from the second cooking zone.
  • the microwave device is set up in such a way that it provides the first, second and third microwave output value for the corresponding first, second and third zone.
  • the first microwave output value is lower than the second microwave output value.
  • the objective with the solution was to overcome the disadvantages of the known solutions and to create an apparatus that produces food continuously in a microwave oven.
  • Apparatus for continuous food preparation that has a microwave tunnel oven provided with a magnetron apparatus arranged in a double walled metal box having a cooling fan, hollow guides guiding the microwaves and a ventilation fan ventilating the tunnel oven.
  • Characteristic of the apparatus is that the tunnel oven has a replaceable tunnel oven element, and the raw food is in raw food holders located in microwave-resistant raw food transport cars rolling one after the other on a slope or horizontally.
  • Figure 1 depicts a longitudinal cross-section of the apparatus according to the invention taken along A - A,
  • Figure 2 depicts a lateral cross-section of the apparatus according to the invention taken along B - B,
  • Figure 3 depicts a side view of the installation of the apparatus according to the invention on terrain.
  • Fruit with thick skin (honeydew melons, apples, pears, kiwis, avocados, bananas, etc,).
  • Thin-skinned fruit (strawberries, plums, sour cherries, cherries, blueberries, apricots, peaches, nectarines, etc.) do not have to be peeled.
  • Fruit containing small seeds first has to be processed in a sieving machine. When selecting the fruit for jam care should be taken to ensure that the fruit is ripe, because ripe fruit contains the most sugar. Therefore fruit-growers must ripen the fruit to be processed in this apparatus for the maximum amount of time.
  • the finished jam without preservative needs to be filled into screw-top jars or glass clip topped jars with rubber seal until almost full, then cooled upside down in the conventional way. Mould fungi are unable to get into the sterilised, hot jam, nor into the sealed space above it.
  • the cross-section of the apparatus according to the invention taken along A - A in figure 1 present almost all of the important elements.
  • the sectioned plates have a line thickness of 1.5 pt in the figures.
  • the raw food 1 for jam or other purposes is placed in the raw food holder 2. This is covered by a microwave-resistant cover 17 so that the jam does not splash out during cooking. These are then placed on the raw food transport cars 3. Then the raw food transport car 3 passes under the raised lock wall 4 into the microwave lock 6. Then the lock wall 4 closes the microwave lock 6.
  • the microwave lock 6 and the tunnel oven element 7 are connected by the tunnel oven element connector.
  • the magnetron apparatus 9 with the connected hollow guides may be found in the upper part between the external wall 10 and the internal wall 14 of the tunnel oven element 7.
  • a tunnel oven element connector secures two tunnel oven elements 7 to each other, in which two raw food transport cars 3 filled with raw food 1 roll in the direction of the arrow up to the lock wall 4.
  • the raw food transport car 3 waiting for removal from the output microwave lock 6 and full with raw food 1 transformed into food leaves the food preparation apparatus 0 in the direction of the arrow under the lock wall 4.
  • the lower edge of the lock wall 4 has a slightly inclined wedge shape, which when lowered slips between the covers 17 and pushes the raw food transport cars 3 apart like a knife.
  • a wedge-shaped buffer 16 In order for the raw food transport car 3 rolling on the sloped or horizontal surface to stop before the lock wall 4, a wedge-shaped buffer 16 must be fitted to the middle of the internal wall 14 at the bottom of the microwave lock 6.
  • the microwave lock 6 used at the entrance and exit of the tunnel oven prevents the microwaves escaping into the open.
  • the material of this is a plate of the same material as that used in microwave ovens.
  • the external wall 10 and the internal wall 14 of the tunnel oven element 7 are closed with a facade plate 15, which, apart from providing protection, also fills the role of spacer between the walls.
  • the microwaves from the magnetron apparatus 9 entering through the hollow guide 5 running in the internal wall 14 of the tunnel oven reach the raw food 1 placed in the raw food holder 2, and exert their effect.
  • the magnetron cooling fan 11 keeps the magnetron apparatus 9 at the appropriate temperature.
  • the air blown by the ventilation fan 12 through the ventilation grid 19 cools the tunnel oven element 7.
  • Figure 2 depicts a lateral cross-section of the apparatus according to the invention taken along B - B.
  • the facade plate 15 may be seen, which holds together the sectioned external wall 10 and internal wall 14.
  • the magnetron apparatus 9 may be seen along with the hollow guides 5 branching out of it.
  • the microwave-resistant raw food transport car 3 with the raw food holder 2 and cover 17 rolling on the roller pairs 8.
  • the lock wall 4 protruding from the lock wall of the microwave lock 6 may also be observed.
  • the figure shows the easy to open and close, hinged, frame-shaped tunnel oven element connector 13, which permits fast replacement of the tunnel oven element 7 in the case of breakdown. This connects the input and output microwave lock 6 with the tunnel oven element 7.
  • FIG. 3 depicts a side view of the installation of the apparatus according to the invention on terrain.
  • the entire food production apparatus 0 may be seen, which is inclined in the direction of the arrow, or horizontal on the tunnel oven support frame 18 at working height.
  • the incline is required to overcome rolling friction in the case of a large number of raw food transport cars 3. But just a small number of raw food transport cars 3 may even be pushed on their roller pairs 8 horizontally.
  • the food production apparatus 0 consists of an input and an output microwave lock 6 and at least two tunnel oven elements 7 between these two.
  • the microwave locks 6 contain two lock walls 4.
  • Preparation for operation In order to achieve the consistency of jam, first of all the fruit must be cut up into approximately equally sized pieces. Fruit with a thick skin (honeydew melons, apples, pears, kiwis, avocados, bananas, etc.) must be peeled. Thin-skinned fruit (strawberries, plums, sour cherries, cherries, blueberries, apricots, peaches, nectarines, etc.) do not have to be peeled. Fruit containing small seeds first has to be processed in a sieving machine. When selecting the fruit for jam care should be taken to ensure that the fruit is ripe, because ripe fruit contains the most sugar. Therefore fruit-growers must ripen the fruit to be processed in this apparatus for the maximum amount of time.
  • the jam processed with a stick blender in the raw food holder 2 is filled into jam jars. This, without preservative, needs to be filled into screw-top jars or glass clip-topped jars with rubber seal until almost full, then cooled upside down in the conventional way. Mould fungi are unable to get into the sterilised, hot jam, nor into the sealed space above it.
  • the inclined or horizontally positioned food production apparatus 0 Before operation is started the inclined or horizontally positioned food production apparatus 0 must be filled with empty, microwave-resistant raw food holders 2. This must be performed so that after starting the raw food 1 in the first raw food holder 2 loaded with fruit also receives the full microwave radiation required for jam production. After the first raw food holder 2 has been inserted the first tunnel oven element 7 is put into operation, then after it has become full, the next one is put into operation, until all of them are full. In this way all the raw food 1 receives an average of approximately 20 minutes of microwave radiation, which duration was determined by testing. This relates to 700 Watts of output, in the case of a higher output a proportionately shorter amount of time is necessary.
  • the jam processed in the raw food holder 2 with a stick blender is filled into jam jars.
  • the jam is placed, without preservative, into screw-top jars or glass clip-topped jars with rubber seal, then after this they are cooled upside down and preserved in the conventional way. Mould fungi are unable to get into the sterilised, hot jam, nor into the sealed space above it.
  • Sweet corn requires 2 minutes of cooking in the microwave oven per cob.
  • the cobs are tied together with husk and loaded into the raw food transport car 3 (no shown in the figure). In this way twelve cobs of corn may be processed in four tunnel oven elements 7 in 6 minutes. In other words, four people sitting at the dinner table can each be given three cobs of corn in a very short serving time.
  • the raw food 1 suitable for jam is placed into the raw food holder 2. This is covered by a microwave-resistant cover 17 so that the jam does not splash out. These are then placed into a microwave-resistant raw food transport car 3.
  • the machine operator raises the entrance lock wall 4 and pushes in the raw food transport car 3. Following this the operator raises the lock wall 4 in front of the tunnel oven element 7 so that the raw food transport car 3 inserted last can roll in. After the raw food transport car 3 has rolled in the lock wall 4 is lowered. At this time the food production apparatus 0 is full, and the raw food transport car 3 waiting to be removed rolls on the incline to come up against the lock wall 4 of the exit microwave lock 6. The machine operator raises the lock wall 4.
  • the raw food transport car 3 waiting to be removed rolls into the microwave lock 6, and rolls up to the buffer 16.
  • the machine operator pushes in the lock wall 4, which is slightly inclined and wedge-shaped at the base, which between the round covers 17 and the raw food transport car 3 pushes the arriving raw food transport car 3 to the wedge-shaped buffer 16. Following this the machine operator raises the exit lock wall 4, and removes the raw food transport car 3 with the raw food holder 2. Then the operator hands over both of them to the personnel performing the finishing work.
  • the water lost during cooking must be replaced with hot boiled water, the required amount of which is filled into the raw food holder 2.
  • the jam will have the same weight as it and will not be too thin or too think.
  • the jam processed in the raw food holder 2 with a stick blender is filled into jam jars.
  • the jam is placed, without preservative, into screw-top jars or glass clip-topped jars with rubber seal, then after this they are cooled upside down and preserved in the conventional way. Mould fungi are unable to get into the sterilised, hot jam, nor into the sealed space above it. Full protection is provided perfectly by the well-known sterilising effect of the microwave device and the hot water.
  • the microwave lock 6 used at the entrance and exit of the tunnel oven prevents the microwaves escaping into the open.
  • the material of this is a plate of the same steel as that used in microwave ovens. The factory workers work in protective clothing because of the damaging effect of microwaves being released into the open during any fault or when operation is performed incorrectly.
  • the external wall 10 and the internal wall 14 of the tunnel oven element 7 are closed with a facade plate 15, which, apart from providing protection, also fills the role of spacer between the walls.
  • the microwaves from the magnetron apparatus 9 entering through the hollow guide 5 running in the internal wall 14 of the tunnel oven reach the raw food 1 placed in the raw food holder 2.
  • the magnetron cooling fan 11 keeps the magnetron apparatus 9 at the appropriate temperature.
  • the air blown by the ventilation fan 12 through the ventilation grid 19 cools the tunnel oven element 7.
  • the main advantage of the food production apparatus is that by using it as a finished product processing plant installed in large fruit plantations, it may replace factories and wholesale trade. If its power supply comes from solar cells, it may be used anywhere if operated during the day, and will have free, own-produced energy. In this way, a food production apparatus produces outstanding quality goods at a place where the employment of a season local workforce is easy. In this way significantly cheaper, organic quality jam is produced! Satisfying this requirement in underdeveloped countries may even have the effect of retaining the population.
  • This local workforce is suitable for producing semi-finished foods that may be stored in a cooler using raw materials, such as sweet corn, potatoes, peas and other plant raw materials containing sugar at a favourable price.
  • raw materials such as sweet corn, potatoes, peas and other plant raw materials containing sugar at a favourable price.
  • solid caramel pieces are produced from the fruit, on a larger surface for a tested duration. These caramel pieces are sprinkled on the surface of the jam filled into the jam jars, and the jars are then sealed and left to cool without turning them upside down. After opening the caramel pieces still on the top of the jam provide an extra taste with the jam like the solid chocolate chips put in chocolate ice cream.
  • the food production apparatuses installed in this way are also suitable for processing fruits that ripen at different times in their catchment area. In this way their capacity increases.
  • the energy of the solar cells may be transmitted to be used by industrial plants that operate independently of the ripening time.

Abstract

The object of the invention is a food preparation apparatus for continuous food preparation that has a microwave tunnel oven provided with a magnetron apparatus (9) arranged in a double walled metal box having a magnetron cooling fan (11), hollow guides (5) guiding the microwaves and a ventilation fan (12) ventilating the tunnel oven. The characteristic feature of the present invention is that, the tunnel oven has a replaceable tunnel oven element (7), and the raw food (1) is in raw food holders (2) located in microwave-resistant raw food transport cars (3) rolling one after the other on a slope or horizontally.

Description

Apparatus for continuous food preparation
The food-preparation apparatus is for the preparation of organic quality, long shelf life foods that do not contain preservatives, retain the original taste as food, and that may be immediately consumed.
It is known that among foods that jam is made from fruit with the addition of sugar (without sugar in the cases of certain fruits), preservative, gelatine, and other additives by using an external heat source (wood, coal, charcoal, gas, electric stove) under constant supervision.
It is also known that in the case of foods made in a microwave oven the high frequency waves penetrate into the material to be heated up to a certain depth, and make the water, fat and sugar molecules move, and a significant amount of friction heat is created as a consequence of the movement of the molecules next to each other. This heat warms up the food or drink placed in the microwave oven from the inside.
It is known that among the plants used for preparing meals, a lot have a high sugar content. In 100 g: foodstuff sweet corn 3.2 g, soya beans 2.11 g, sweet potatoes 4.2 g, aubergine 3.5 g, peas 5.7 g, carrots 4.7 g, turnips 0.9 g, celeriac 1.6 g, kohlrabi 2.6 g, garlic 1.0 g, pumpkins 2.76 g, potatoes 0.78 g (glucose can be made from its starch).
It is known that when meats are cooked a lot of their nutrients are lost in the cooking water if the meat is removed from the water after cooking and it is not consumed as a soup together with the water. Additionally, in the case of meats containing fat they give off their fat when roasted, which may be used as dripping.
It is also known that there are very strict safety prescriptions for the structure of microwave devices, as the high-intensity microwave radiation energy is dangerous for the human body. Without exception the prescriptions are directed at ensuring that the radiation energy does not come out of the device under any circumstances whatsoever. The intensity of the radiation emitted from an operating device may be no more than 5 mW/cm2 within 50 mm from the device. Ukraine invention number UA71937 discloses a combined method for cooking with steam and microwaves. In the course of the method meatloaf as foodstuff is made, characteristic of which is that the microwave and steam phases are combined in a single preparation method. The meatloaf cakes 9 are placed by the machine 1 Oa onto a conveyor belt 7, which takes the meatloaf cakes 9 in the pipe 3 into the microwave generator 14 section operating in the middle, where the inside of the cake is cooked so that it has a block-shaped gel composition. This is followed by a section L3 operated by the steam generator 15, which completes the method. The claims describe the cooker where the method is implemented.
During the method the safety prescriptions of microwave cooking were not really observed, because the ends of the pipe section LI and the pipe section L3 are open. There is no mention either of the safety cooling of the vacuum tube, the magnetron in the microwave generator 14 producing the microwaves, which represents a further danger during continuous production.
Korean invention number KR20110058138 discloses a continuous, automatic cooking control method for a microwave oven. During the method cooking control data of a microwave oven and its coefficients are recorded first of all, then after this has been completed, the program is ready to be used.
From the present point of view all that is important is that the microwave oven, is being used for cooking, which is common knowledge, but the method itself is not about continuous cooking during which the cooked food continuously leaves the microwave over. Furthermore, it does not discuss a structure for this continuous cooking, because this is only an input program for cooking.
Chinese utility model number CN206596634 (U) discloses a constantly cooking microwave device, which also disinfects. As the foodstuff processing apparatuses to date were only able to provide low quality, the apparatus according to the utility model represents a step forwards. The foodstuff to be disinfected is placed on the conveyor belt according to figure 1, which takes the foodstuff into the microwave device. Microwave emitting devices are located above the conveyor, which sterilise the foodstuff. The foodstuff arrives in the disinfecting space through the input wall, then leaves through the output wall. The conveyor belt is supported by the input and output belt supports. The microwave emitting device of the apparatus is actually a microwave generating vacuum diode, i.e. a magnetron tube. The utility model does not provide a separate structure for reliable 24-hour operation or the inclusion of an extra magnetron tube. The apparatus makes reference to industrial conditions where the sterilisation takes place. Therefore it is unsuited for ensuring a high level of safety outside of the factory. The apparatus uses a conveyor belt, which requires maintenance when it becomes faulty, therefore the continuous operation of the apparatus is interrupted for a time.
American patent specification registration number US3688068 discloses a system and method for continuous microwave heating. The essence of this is a rectangular shaped wave guide applicator, which has two walls separated from each other by a distance b. The distance b in the applicator is maintained so that is less than a half of the wavelength of the excitation frequency, therefore only the TE mo modes are propagated. Sealing filters are arranged at the entrance and exit openings so that leakage of the microwave energy is prevented without it being absorbed. Air is circulated in the heating chamber to remove the moisture and the gases. It also has a closing element after the heating chamber in the form of a water load to absorb all the microwave energy that is absorbed in the material to be treated in order to ensure that the boiling finds a load that is essentially independent of the changes in the amount of the material to be treated.
Preventing the leakage of microwave energy is very important in the case of every microwave oven, because it is harmful for the human body. In the present case other solutions are used for this purpose that demand less space. Additionally this device is unsuited for sterilising, cooking or heating foods placed in portions in the microwave oven. Also its operation requires specially trained personnel.
American patent specification number US4246462 (A) discloses a tunnel oven for the continuous processing of food products. The continuous processing of the foodstuffs in the microwave tunnel oven containing several microwave sources takes place in a hollow space going through it, through which a conveyor belt runs to transport the food products through the oven. The conveyor belt and the other elements within the hollow space are made of non-toxic, heat-resistant materials that are transparent to microwave radiation, and its easily cleaned internal surface come into contact with the food products. One side of the hollow space, which is formed by one or more hinged doors, may be completely opened throughout its length making it possible to replace the conveyor belt and/or to remove any obstructions in the oven. The microwave energy is radiated into cavities above and underneath the conveyor belt, where the microwave energy fields are usually greater in the middle of the conveyor belt than at tits edges. This apparatus is primarily for sterilising food products and not for cooking. The name of the product also refers to this. There is no mention of the safety cooling of the vacuum diode, i.e. the magnetron tube producing the microwaves in the microwave generator, which represents additional danger during the continuous operation of the apparatus. A further operational uncertainty is represented by fault occurring in the conveyor belt, which would require maintenance and would involve the apparatus being inoperable for a time.
German patent specification registration number DE2429128 (Al) discloses a continuous operation microwave oven. A rotor rotates the racks that fit into the oven chamber. The oven is for heating food, the microwave generator of which is connected to a circular chamber. The chamber racks are provided with loading and unloading openings. The rotor coaxial with the chamber contains heated elements for the products. The chamber is separated into racks by separating walls, in which racks there are insulating support elements between the upper and lower edges of the separating walls, these form a plate fitting into the chamber. The slit exciter is connected to the racks of the chamber during operation. The edges of the separating walls are provided with seals that protect people from the microwave radiation.
Although the oven is only for heating food, it is still important from the point of view of the arrangement. However, according to the specification it only has one microwave generator. From the point of view of continuous operation this is not good in terms of reliability, because if it breaks down the entire operation is interrupted for the duration of repair. There is no mention of the safety cooling of the vacuum diode, i.e. the magnetron tube, in the microwave generator, which represents additional danger during continuous operation. The racks fitting into the oven chamber are rotated by a rotor. Continuous operation is interrupted for the duration of faults occurring to the rotor and its repair. The Invention does not function for a period.
German patent specification registration number DE2019012 discloses a continuous operation microwave tunnel oven. The tunnel oven is for foodstuff processing, especially for egg white coagulation. The process takes place in a coaxial plastic pipe running through the oven, which passes on the microwave energy to the material guided through it.
However, according to the specification it only has one microwave generator. From the point of view of continuous operation this is not good in terms of reliability, because if it breaks down the entire operation is interrupted for the duration of repair. There is no mention of the safety cooling of the vacuum diode, i.e. the magnetron tube, in the microwave generator, which represents additional risk to continuous operation.
British patent specification registration number GB2481875 discloses a microwave apparatus for producing snack foods. The microwave apparatus is characterised by that it contains a conveyor belt that has ends moving upwards and downwards, a flat bed microwave device for producing cooked products, which the conveyor belt transports in the microwave device. The microwave device has numerous independent microwave zones between its upwards and downwards moving ends. The microwave zones contain a first preheating zone towards the end moving upwards, and a. second explosive zone that belongs to the first preheating zone, and a third moisture levelling zone that is located at least downwards from the second cooking zone. The microwave device is set up in such a way that it provides the first, second and third microwave output value for the corresponding first, second and third zone. The first microwave output value is lower than the second microwave output value.
From the present point of view it must be possible to be able to replace a microwave zone immediately, because continuous operation is a primary requirement. In the case of the invention the overheating of a magnetron tube producing the microwaves in an independent microwave zone may occur due to a cooling fan becoming faulty, or even the magnetron tube may become depleted. This will cause continuous operation to stop, because operation will stop for the duration of remedying the fault. There is no mention of the safety cooling of the vacuum diode, i.e. the magnetron tube, in the microwave generator, which represents additional risk to continuous operation. An additional risk to operational reliability is represented by faults occurring to the conveyor belt, in the case of which continuous operation will be interrupted from when the fault occurs until it is repaired. Also known are automatic devices that perform the automatable phases of jam cooking (e.g. the Weninger, and the Silver Crest jam makers) and make making jam easy. They perform their task well, but they still have to include the addition of sugar, like the others.
They do not contain the new effect of microwave devices creating caramel that is exerted on the fructose in fruit and plants! Therefore the result of the entire process will not be organic jam. Their process is not at organic quality!
The objective with the solution was to overcome the disadvantages of the known solutions and to create an apparatus that produces food continuously in a microwave oven.
Apparatus for continuous food preparation that has a microwave tunnel oven provided with a magnetron apparatus arranged in a double walled metal box having a cooling fan, hollow guides guiding the microwaves and a ventilation fan ventilating the tunnel oven. Characteristic of the apparatus is that the tunnel oven has a replaceable tunnel oven element, and the raw food is in raw food holders located in microwave-resistant raw food transport cars rolling one after the other on a slope or horizontally.
The apparatus according to the invention is presented on the basis of figures, wherein
Figure 1 depicts a longitudinal cross-section of the apparatus according to the invention taken along A - A,
Figure 2 depicts a lateral cross-section of the apparatus according to the invention taken along B - B,
Figure 3 depicts a side view of the installation of the apparatus according to the invention on terrain.
(The sectioned plates have a line thickness of 1.5 pt in the figures, the view lines have a thickness of ¾ pt in all figures.)
It is a fact that the sugar content of fruit is around 10%. The high frequency waves penetrate the fruit to be heated up to a certain depth, and make the water, fat and sugar molecules move. A significant amount of friction heat is created due to the movement of the molecules next to each other. It was observed that in the case of heating food if the plant receives a much greater amount of heat the sugar molecule in it become caramelised.
In addition to fruit those plants that have a high sugar content (in 100 g): foodstuff sweet corn 3.2 g, soya beans 2.11 g, sweet potatoes 4.2 g, aubergine 3.5 g, peas 5.7 g, carrots 4.7 g, turnips 0.9 g, celeriac 1.6 g, kohlrabi 2.6 g, garlic 1.0 g, pumpkins 2.76 g, potatoes 0.78 g (glucose can be made from its starch). This is why the fruits and these high sugar content plants have been given the designation “plant”, because according to observations the taste of these is substantially improved by the effect of the increased microwaves. Additionally, the other reason is that these retain their full nutrient content, because there is no cooking water in which the valuable nutrients can dissolve and leave. The apparatus primarily produces exceptionally tasty, organic quality foods from these high sugar content plants, in food preparation apparatuses, and in catering kitchens.
When meats are cooked a lot of their nutrients are lost in the cooking water if the meat is removed from the water after cooking and it is not consumed as a soup together with the water. Meats containing fat give off their fat when roasted, which may be used as dripping.
It was observed that if meats after being heated in a microwave oven receive a further amount of heat, the fat does not burn, instead it will become liquid and separate from the meat, and then may be removed. Therefore, in the case of making jellied meats the cooking time is shortened (to a third or a half). The collagen in the rind used in jellied meats when cooking in the microwave oven in water turns into gelatine through hydrolysis. This makes the liquid into jelly.
It was observed that if after being heated fruits receive an additional amount of heat then the water in them starts to boil, and the sugar starts to turn into caramel. This process, taking the average of transforming many different fruits into jam, in the case of a 700- watt microwave device, takes about 20 minutes. Solid caramel is only produced when the water has completely turned into steam. The water removed during the production of jam reduces the volume. This has to be replaced. In order to achieve the consistency of jam, first the fruit needs to be cut up into equally sized pieces, then finally, if the consistency of the jam is not good, it needs to be processed with a fork or a stick blender, in the case of fruit with small seeds (raspberries, strawberries) a sieving machine is needed. Fruit with thick skin (honeydew melons, apples, pears, kiwis, avocados, bananas, etc,). Thin-skinned fruit (strawberries, plums, sour cherries, cherries, blueberries, apricots, peaches, nectarines, etc.) do not have to be peeled. Fruit containing small seeds first has to be processed in a sieving machine. When selecting the fruit for jam care should be taken to ensure that the fruit is ripe, because ripe fruit contains the most sugar. Therefore fruit-growers must ripen the fruit to be processed in this apparatus for the maximum amount of time. But there are fruits, such as blackcurrants, which are unbearably sour without the addition of sugar, so additional fructose must be added to these jams. Microwave appliances are mostly used for sterilising, therefore one does not have to be afraid that good jam with a long shelf life cannot be made from improperly washed fruit.
The finished jam without preservative needs to be filled into screw-top jars or glass clip topped jars with rubber seal until almost full, then cooled upside down in the conventional way. Mould fungi are unable to get into the sterilised, hot jam, nor into the sealed space above it.
According to observations sweet corn requires 2 minutes of cooking in the microwave oven per cob. The cobs are tied together with husk and loaded into the raw food transport car 3. In this way twelve cobs of corn may be processed in four tunnel oven elements 7 in 6 minutes. In other words, four people sitting at the dinner table can each be given three cobs of corn in a very short serving time. In the case of potatoes, nearly equally sized potatoes must be placed in the raw food holder 2. In the case of a 700-W microwave, half a kilogram of oval potatoes is cooked in 12 minutes, then if they are cut in half it may be seen that they have a bean-like structure consisting of two halves. When these are fried in butter they may be transformed into a very good dish, because the tasty nutrients were not lost in the cooking water. This may be prepared in 3 minutes in four tunnel oven elements 7. Including peeling and frying in butter, the dish may be served within 10 minutes.
It was observed that the useful processes inside the fruit, plants and meat cut up into equally sized pieces take place in the same way in all of them during the duration of increased microwave penetration with respect to the same weight!
The cross-section of the apparatus according to the invention taken along A - A in figure 1 present almost all of the important elements. The sectioned plates have a line thickness of 1.5 pt in the figures. The raw food 1 for jam or other purposes is placed in the raw food holder 2. This is covered by a microwave-resistant cover 17 so that the jam does not splash out during cooking. These are then placed on the raw food transport cars 3. Then the raw food transport car 3 passes under the raised lock wall 4 into the microwave lock 6. Then the lock wall 4 closes the microwave lock 6. The microwave lock 6 and the tunnel oven element 7 are connected by the tunnel oven element connector. The magnetron apparatus 9 with the connected hollow guides may be found in the upper part between the external wall 10 and the internal wall 14 of the tunnel oven element 7. The magnetron cooling fan 11 and the ventilation fan 12 are also located here. In figure 1 a tunnel oven element connector secures two tunnel oven elements 7 to each other, in which two raw food transport cars 3 filled with raw food 1 roll in the direction of the arrow up to the lock wall 4. On the right side of the figure it can be seen that the raw food transport car 3 waiting for removal from the output microwave lock 6 and full with raw food 1 transformed into food leaves the food preparation apparatus 0 in the direction of the arrow under the lock wall 4. The lower edge of the lock wall 4 has a slightly inclined wedge shape, which when lowered slips between the covers 17 and pushes the raw food transport cars 3 apart like a knife. In order for the raw food transport car 3 rolling on the sloped or horizontal surface to stop before the lock wall 4, a wedge-shaped buffer 16 must be fitted to the middle of the internal wall 14 at the bottom of the microwave lock 6.
It was also our objective for the jam to be placed in commercially available jam jars that only have to have the label applied. This may be achieved by transferring the jam processed with a stick blender in the raw food holder 2 into such jam jars.
It may be easily seen in figure 1 that the microwave lock 6 used at the entrance and exit of the tunnel oven prevents the microwaves escaping into the open. The material of this is a plate of the same material as that used in microwave ovens.
The external wall 10 and the internal wall 14 of the tunnel oven element 7 are closed with a facade plate 15, which, apart from providing protection, also fills the role of spacer between the walls. The microwaves from the magnetron apparatus 9 entering through the hollow guide 5 running in the internal wall 14 of the tunnel oven reach the raw food 1 placed in the raw food holder 2, and exert their effect. The magnetron cooling fan 11 keeps the magnetron apparatus 9 at the appropriate temperature. The air blown by the ventilation fan 12 through the ventilation grid 19 cools the tunnel oven element 7.
Movement in the microwave space is ensured by the roller-pairs 8 on the base of the raw food transport car 3 progressing on the incline with the help of gravity, in this way the well-known conveyor belt that involves the possibility of faults may be omitted. The reason for the incline (between +1 and +10 degrees) is that it would be necessary to push forwards all of the raw food transport cars 3 of the approximately 6 metre long food preparation apparatus 0 when a single new one is inserted.
But in the case of a food preparation apparatus consisting of just a few tunnel oven elements 7, only a few raw food transport cars 3 travel on the roller pairs 8. Therefore they may travel horizontally by pushing each other.
In the case of meats, after they have been placed in the raw food holder 2, disregarding the processing before and after, they are subjected to the same method of implementation as plants, because according to observations the microwave apparatus exerts the same effect as with plants when the same weight is processed and they are cut up into the same size.
Figure 2 depicts a lateral cross-section of the apparatus according to the invention taken along B - B. Here the facade plate 15 may be seen, which holds together the sectioned external wall 10 and internal wall 14. In front of it the magnetron apparatus 9 may be seen along with the hollow guides 5 branching out of it. Also visible is the microwave-resistant raw food transport car 3 with the raw food holder 2 and cover 17 rolling on the roller pairs 8. The lock wall 4 protruding from the lock wall of the microwave lock 6 may also be observed. The figure shows the easy to open and close, hinged, frame-shaped tunnel oven element connector 13, which permits fast replacement of the tunnel oven element 7 in the case of breakdown. This connects the input and output microwave lock 6 with the tunnel oven element 7.
Figure 3 depicts a side view of the installation of the apparatus according to the invention on terrain. Here the entire food production apparatus 0 may be seen, which is inclined in the direction of the arrow, or horizontal on the tunnel oven support frame 18 at working height. The incline is required to overcome rolling friction in the case of a large number of raw food transport cars 3. But just a small number of raw food transport cars 3 may even be pushed on their roller pairs 8 horizontally. The food production apparatus 0 consists of an input and an output microwave lock 6 and at least two tunnel oven elements 7 between these two. The microwave locks 6 contain two lock walls 4.
Preparation for operation: In order to achieve the consistency of jam, first of all the fruit must be cut up into approximately equally sized pieces. Fruit with a thick skin (honeydew melons, apples, pears, kiwis, avocados, bananas, etc.) must be peeled. Thin-skinned fruit (strawberries, plums, sour cherries, cherries, blueberries, apricots, peaches, nectarines, etc.) do not have to be peeled. Fruit containing small seeds first has to be processed in a sieving machine. When selecting the fruit for jam care should be taken to ensure that the fruit is ripe, because ripe fruit contains the most sugar. Therefore fruit-growers must ripen the fruit to be processed in this apparatus for the maximum amount of time.
But there are fruits, such as blackcurrants, which are unbearably sour without the addition of sugar, so additional fructose must be added to these jams. It is known that apple jam is frequently added to other jams, which sweetens the jam but does not damage the taste. This may replace the addition of fructose in the case of blackcurrants. After the blackcurrant jam has been made, it is sufficient to mix in hot apple jam in order to achieve a good taste.
The jam processed with a stick blender in the raw food holder 2 is filled into jam jars. This, without preservative, needs to be filled into screw-top jars or glass clip-topped jars with rubber seal until almost full, then cooled upside down in the conventional way. Mould fungi are unable to get into the sterilised, hot jam, nor into the sealed space above it.
Before operation is started the inclined or horizontally positioned food production apparatus 0 must be filled with empty, microwave-resistant raw food holders 2. This must be performed so that after starting the raw food 1 in the first raw food holder 2 loaded with fruit also receives the full microwave radiation required for jam production. After the first raw food holder 2 has been inserted the first tunnel oven element 7 is put into operation, then after it has become full, the next one is put into operation, until all of them are full. In this way all the raw food 1 receives an average of approximately 20 minutes of microwave radiation, which duration was determined by testing. This relates to 700 Watts of output, in the case of a higher output a proportionately shorter amount of time is necessary. If in the course of one minute two approximately 30 cm diameter raw food holders 2 are placed in the food production apparatus 0, the tunnel oven element 7 of which is 30 cm long, then during the average jam cooking time of 20 minutes 40 tunnel oven elements 7 are filled with raw food holders 2. In other words one food production apparatus 0 is 0.3 x 20 = 6 m long, which length is increased by the lengths of the input and output microwave locks 6. If the operation of the microwave locks 6 is faster, then a longer food production apparatus 0 is required.
The jam processed in the raw food holder 2 with a stick blender is filled into jam jars. The jam is placed, without preservative, into screw-top jars or glass clip-topped jars with rubber seal, then after this they are cooled upside down and preserved in the conventional way. Mould fungi are unable to get into the sterilised, hot jam, nor into the sealed space above it.
Sweet corn requires 2 minutes of cooking in the microwave oven per cob. The cobs are tied together with husk and loaded into the raw food transport car 3 (no shown in the figure). In this way twelve cobs of corn may be processed in four tunnel oven elements 7 in 6 minutes. In other words, four people sitting at the dinner table can each be given three cobs of corn in a very short serving time.
Progressing according to figure 1, one may progress through the entire food production process. The raw food 1 suitable for jam is placed into the raw food holder 2. This is covered by a microwave-resistant cover 17 so that the jam does not splash out. These are then placed into a microwave-resistant raw food transport car 3. The machine operator raises the entrance lock wall 4 and pushes in the raw food transport car 3. Following this the operator raises the lock wall 4 in front of the tunnel oven element 7 so that the raw food transport car 3 inserted last can roll in. After the raw food transport car 3 has rolled in the lock wall 4 is lowered. At this time the food production apparatus 0 is full, and the raw food transport car 3 waiting to be removed rolls on the incline to come up against the lock wall 4 of the exit microwave lock 6. The machine operator raises the lock wall 4. The raw food transport car 3 waiting to be removed rolls into the microwave lock 6, and rolls up to the buffer 16. The machine operator pushes in the lock wall 4, which is slightly inclined and wedge-shaped at the base, which between the round covers 17 and the raw food transport car 3 pushes the arriving raw food transport car 3 to the wedge-shaped buffer 16. Following this the machine operator raises the exit lock wall 4, and removes the raw food transport car 3 with the raw food holder 2. Then the operator hands over both of them to the personnel performing the finishing work.
The water lost during cooking must be replaced with hot boiled water, the required amount of which is filled into the raw food holder 2. In this way, corresponding with the processed fruit, the jam will have the same weight as it and will not be too thin or too think. The jam processed in the raw food holder 2 with a stick blender is filled into jam jars. The jam is placed, without preservative, into screw-top jars or glass clip-topped jars with rubber seal, then after this they are cooled upside down and preserved in the conventional way. Mould fungi are unable to get into the sterilised, hot jam, nor into the sealed space above it. Full protection is provided perfectly by the well-known sterilising effect of the microwave device and the hot water.
It may be easily seen in figure 1 that the microwave lock 6 used at the entrance and exit of the tunnel oven prevents the microwaves escaping into the open. The material of this is a plate of the same steel as that used in microwave ovens. The factory workers work in protective clothing because of the damaging effect of microwaves being released into the open during any fault or when operation is performed incorrectly.
The external wall 10 and the internal wall 14 of the tunnel oven element 7 are closed with a facade plate 15, which, apart from providing protection, also fills the role of spacer between the walls. The microwaves from the magnetron apparatus 9 entering through the hollow guide 5 running in the internal wall 14 of the tunnel oven reach the raw food 1 placed in the raw food holder 2. The magnetron cooling fan 11 keeps the magnetron apparatus 9 at the appropriate temperature. The air blown by the ventilation fan 12 through the ventilation grid 19 cools the tunnel oven element 7.
Movement in the microwave space is ensured by the roller-pairs 8 on the base of the raw food transport car 3 progressing on the incline with the help of gravity, and movement horizontally is ensured by them being pushed against each other, in this way the well- known conveyor belt that involves the possibility of faults may be omitted. In the case of potatoes, nearly equally sized potatoes must be placed in the raw food holder 2. In the case of a 700-W microwave, half a kilogram of oval potatoes is cooked in 12 minutes, then if they are cut in half it may be seen that they have a bean-like structure consisting of two halves. When these are fried in butter they may be transformed into a very good dish, because the tasty nutrients were not lost in the cooking water. This may be prepared in 3 minutes in four tunnel oven elements 7. Including peeling and frying in butter, the dish may be served within 10 minutes. In other words, the food preparation apparatus 0 produces basic materials for further kitchen food preparation.
In the case of meats, after they have been placed in the raw food holder 2, disregarding the processing before and after, they are subjected to the same method of implementation as plants, because according to observations the microwave apparatus exerts the same effect as with plants when the same weight is processed and they are cut up into the same size.
Alter operation has stopped, the maintenance technicians arrive, who clean the caramelised jam off the tunnel oven elements 7 and the raw food holders, check the magnetron apparatuses 9, their duration spent in operation, and their operation, and check the fans. If necessary they replace any tunnel oven elements 7. Electricity supply faults are remedied. Orders are submitted for any necessary spare parts in the interest of reliable future operation.
The main advantage of the food production apparatus is that by using it as a finished product processing plant installed in large fruit plantations, it may replace factories and wholesale trade. If its power supply comes from solar cells, it may be used anywhere if operated during the day, and will have free, own-produced energy. In this way, a food production apparatus produces outstanding quality goods at a place where the employment of a season local workforce is easy. In this way significantly cheaper, organic quality jam is produced! Satisfying this requirement in underdeveloped countries may even have the effect of retaining the population.
This local workforce is suitable for producing semi-finished foods that may be stored in a cooler using raw materials, such as sweet corn, potatoes, peas and other plant raw materials containing sugar at a favourable price. From the point of view of the taste of jams it is preferred if solid caramel pieces are produced from the fruit, on a larger surface for a tested duration. These caramel pieces are sprinkled on the surface of the jam filled into the jam jars, and the jars are then sealed and left to cool without turning them upside down. After opening the caramel pieces still on the top of the jam provide an extra taste with the jam like the solid chocolate chips put in chocolate ice cream.
It is preferable if the world of restaurant dishes is made richer with the new tastes of plants containing sugar to give master chefs the inspiration to make new dishes and confectionary creations.
It is preferable that the food production apparatuses installed in this way are also suitable for processing fruits that ripen at different times in their catchment area. In this way their capacity increases.
It is preferred that in the times between the ripening times of fruits the energy of the solar cells may be transmitted to be used by industrial plants that operate independently of the ripening time.
If the energy of the solar cells is fed into batteries it could be used for the street lighting of small settlements.
It is also preferable that, on the basis of that stated in connection with the operation, as the operation personnel improve their skills at loading the apparatus an increasingly longer food production apparatus 0 may be created. In other words, the jam production capacity increases as the skills of the personnel increase.
It is also preferable that in the case of the use of a magnetron apparatus with an output greater that 700 W the production time will shorten and the daily amount of jam produced will increase.
In the case of meats the advantage is that the processing process is short, the apparatus is automatically timed and the kitchen staff have less work. In other words, the kitchen capacity significantly increases. List of references food preparation apparatus raw food raw food holder raw food transport car lock wall hollow guide microwave lock tunnel oven element roller pairs magnetron apparatus external wall 1 magnetron cooling fan ventilation fan tunnel oven element connector internal wall 5 facade plate 6 wedge-shaped buffer 7 cover 8 tunnel oven support frame 9 ventilation grid

Claims

1. Apparatus for continuous food preparation that has a microwave tunnel oven provided with a magnetron apparatus arranged in a double walled metal box having a cooling fan, hollow guides guiding the microwaves and a ventilation fan ventilating the tunnel oven, characterised by that the tunnel oven has a replaceable tunnel oven element (7), and the raw food (1) is in raw food holders (2) located in microwave-resistant raw food transport cars (3) rolling one after the other on a slope or horizontally.
2. Apparatus for continuous food preparation according to claim 1, characterised by that the incline is from 1 to 10 degrees.
3. Apparatus for continuous food preparation according to any of claims 1 to 2, characterised by that movement of the raw food transport cars (3) is ensured by the roller-pairs (8) on their base.
4. Apparatus for continuous food preparation according to any of claims 1 to 3, characterised by that the tunnel oven elements (7) and the microwave locks (6) are connected together with tunnel oven element connectors (13).
5. Apparatus for continuous food preparation according to any of claims 1 to 4, characterised by that there is a wedge-shaped buffer (16) at the base of the internal wall of the microwave lock (6).
6. Apparatus for continuous food preparation according to any of claims 1 to 5, characterised by that the base of the lock wall (4) of the microwave lock (6) is slightly inclined and wedge-shaped.
PCT/HU2020/000036 2019-12-23 2020-12-08 Apparatus for continuous food preparation WO2021130507A1 (en)

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