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WO2010144047A1 - Machine de cuisson et procédé de cuisson d'un produit alimentaire - Google Patents

Machine de cuisson et procédé de cuisson d'un produit alimentaire Download PDF

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Publication number
WO2010144047A1
WO2010144047A1 PCT/SE2010/050653 SE2010050653W WO2010144047A1 WO 2010144047 A1 WO2010144047 A1 WO 2010144047A1 SE 2010050653 W SE2010050653 W SE 2010050653W WO 2010144047 A1 WO2010144047 A1 WO 2010144047A1
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WO
WIPO (PCT)
Prior art keywords
processing chamber
heat transfer
transfer medium
heating
conveyor
Prior art date
Legal status (The legal status 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 status listed.)
Ceased
Application number
PCT/SE2010/050653
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English (en)
Inventor
Bo-Göran Andersson
Christer PÅLSSON
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Formcook AB
Original Assignee
Formcook AB
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
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First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=42342722&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=WO2010144047(A1) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Formcook AB filed Critical Formcook AB
Publication of WO2010144047A1 publication Critical patent/WO2010144047A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J37/00—Baking; Roasting; Grilling; Frying
    • A47J37/04—Roasting apparatus with movably-mounted food supports or with movable heating implements; Spits
    • A47J37/044—Roasting apparatus with movably-mounted food supports or with movable heating implements; Spits with conveyors moving in a horizontal or an inclined plane
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J37/00—Baking; Roasting; Grilling; Frying
    • A47J37/04—Roasting apparatus with movably-mounted food supports or with movable heating implements; Spits
    • A47J37/045—Roasting apparatus with movably-mounted food supports or with movable heating implements; Spits with endless conveyors

Definitions

  • the invention relates to a cooking machine and a method of cooking a food product. More particularly, the invention refers to a method for continuously heat treating of a food product, wherein the heat transfer to the food product being accomplished on a conveyor in a processing chamber from above by means of convection from a heat transfer medium.
  • the food products to be processed may be treated with steam in a steam tunnel.
  • a combination of steam/hot air is used, whereby for example a steam cooking of the food product is first accomplished and then the product is dried by means of treatment with hot air.
  • steam/hot air which is usually transferred to the upper side of the food products
  • cooking of the food products may be accomplished from the underside by means of heating plates.
  • EP 0903099 discloses a method and a cooking machine for continuously heat treating a food product, wherein the heat transfer to the food product is accomplished on a conveyor in a processing chamber from above by means of convection from a heat transfer medium and from below by means of heating means heating the underside of the food product.
  • a fan installation On top of and on the outside of the processing chamber a fan installation is arranged, which is provided with means for the supply of steam, from which steam of a heat transfer medium is forced into the process chamber.
  • the heat is thus transferred by means of convection from the fan installation via an inlet into the processing chamber to the upper side of the food products and back into the fan installation via an outlet from the processing chamber.
  • the heat transfer from below is accomplished by direct contact of the underside of the food product with the conveyor, the conveyor being a continuous flat non-perforated belt.
  • US-A-5 239 917 discloses an oven for continuous heating of food products on trays for supporting the products.
  • a first heat source is arranged above the food and at least one plate having a plurality of openings there through is capable of absorbing heat from the first heat source and radiating heat.
  • a fan is arranged above the plate and the first heat source delivers air past the plate and past the first heat source onto the food.
  • a second heat source beneath the tray also provides heat to the food.
  • the heated air is delivered from the upper heating element onto the top of the food product, and the hot air will move across the food product and then outward toward the walls of the cooking chamber.
  • the air will circulate upward outside of a fan shield and then return to the fan.
  • the air within the cooking chamber circulates and is reheated as it passes the upper heating element and plates.
  • the fan is located at the coolest position with respect to the circulating air within the cooking chamber.
  • the sidewalls of the cooking chamber are detachable from the oven, the arrangement of the fan within the fan shield forming air channels together with the sidewalls is still difficult to clean. Particularly, it is difficult to clean the fan, because the first heat source and the plate obstruct the fan from below.
  • a biscuit oven as disclosed in GB 2147788 has near infrared radiation sources providing radiation in a particular wavelength and a conveyor belt. To reduce emission of secondary radiation of another undesired wavelength, the oven walls are cooled by air sucked into a duct formed by outer walls by a fan. Moreover, to promote uniformity of the baking process within the oven, electric motors are carried externally of the upper and lower walls of the oven housing to drive fans arranged within the oven. Also, this arrangement suffer from energy consumption and cleaning problems.
  • a first aspect of the present invention is a method for continuously heat treating of a food product on a conveyor in a processing chamber from above by means of convection from a heat transfer medium.
  • the method comprises heating the heat transfer medium in the top part of the processing chamber and supplying a stream of the heat transfer medium in the top part of the processing chamber by means of one or more fans inside the processing chamber, wherein the heat transfer medium is forced from the fans onto the food products within the processing chamber.
  • the stream of the heat transfer medium may be supplied by means of the one or more fans inside the processing chamber and below the top part of the processing chamber.
  • the heat treatment of the food product may be cooking and/or browning the same.
  • the above-mentioned heating may involve heating by means of an electric heater, a heating pipe with hot gas or thermo oil or a steam supplying device for the supply of steam and/or superheated steam.
  • the heat transfer medium is forced between one or more inclined side walls of the processing chamber being more narrow near the top of the chamber and more wide in the lower part of the chamber near the conveyor.
  • a second aspect of the invention is a cooking machine having an installation forcing a stream of a heat transfer medium in a processing chamber, comprising a conveyor for continuous heat treatment of a food product thereon.
  • the cooking machine is characterized in that a first heating source is arranged above the conveyor and near the top of the processing chamber, wherein the heating source is arranged to heat the heat transfer medium in the top part of the processing chamber; and at least one fan is arranged inside the top part of the processing chamber arranged to supply and force a stream of a heat transfer medium from the first heating source onto the food products on the conveyor.
  • the at least one fan is arranged inside the top part of processing chamber and below the first heating source to supply and force a stream of the heat transfer medium from the first heating source directly onto the food products on the conveyor.
  • the first heating source is an electric heater, a heating pipe with hot gas or thermo oil or a steam supplying device for the supply of steam and/or superheated steam.
  • a second heating source is arranged under the first heating source being arranged to provide additional heat to the food.
  • the second heating source is a steam supplying device for the supply of steam and/or superheated steam according to some embodiments.
  • one or more side walls of the processing chamber is inclined, such that the chamber is more narrow at the top of the chamber and more wide in the lower part of the chamber near the conveyor for forcing the heat transfer medium between the one or more inclined side walls of the processing chamber.
  • at least one fan is arranged on the inside of at least one of the one or more inclined side walls.
  • the velocity of the conveyor is adjustable in some embodiments.
  • heating plates may be arranged under the conveyor and may be heated electrically, with a combustible gas, or by means of a heat transfer oil.
  • the arrangement of the at least one fan and the one or more heating sources near the top of the processing chamber may reduce energy consumption of the cooking machine. It should be emphasized that the term "comprises/ comprising” when used in this specification is taken to specify the presence of stated features, integers, steps or components but does not preclude the presence or addition of one or more other features, integers, steps, components or groups thereof.
  • FIG. IA schematically shows a cross section through a cooking machine according to one embodiment
  • FIG. IB schematically shows a cross section side view of the cooking machine in FIG IA;
  • FIG. 2A schematically shows a cross section through a cooking machine according to another embodiment
  • FIG. 2B schematically shows a cross section side view of the cooking machine in FIG 2A.
  • FIG. IA schematically shows a cross section through a cooking machine 101, which comprises an elongated processing path within a housing or processing chamber 102 having an entrance 103 and an exit 104.
  • the processing path may comprise a conveyor, for example an endless belt 105.
  • the conveyor exposes for example, but is not limited to, a continuous flat non-perforated surface to different food products 106 to be processed.
  • the food products 106 to be processed are placed as discrete pieces on the belt 105 and are continuously transported by means of a motor through the processing chamber 102 during the heat treatment of the food product. Furthermore, the velocity of the belt 105 can be varied during a process of cooking or browning.
  • a first heating source 107 is arranged above the belt 105 and near the top wall 108 of the processing chamber 102.
  • the heating source 107 is arranged to heat the heat transfer medium in the top part of the processing chamber.
  • a fan installation 109 is arranged from which a stream 110 of a heat transfer medium is forced by means of one or more fans 111 onto the food products 106 within the processing chamber 102.
  • the one or more fans 111 are arranged under the first heating source in order to deliver the stream of a heat transfer medium onto the food products 106 on the belt 105.
  • the first heating source 107 may be, but is not limited to, an electric heater, such as a heating coil, or a heating pipe with hot gas or thermo oil.
  • a second heating source 112 may be arranged below the first heating source 107 in order to provide additional heat to the food.
  • the second heating source 112 may be, but is not limited to, a steam supplying device or a steam generating device for the supply of steam and/or superheated steam.
  • the heat transfer medium can comprise air, steam, gas or mixtures thereof.
  • the heat is thus transferred by means of convection to the upper side of the food products 6.
  • the temperature of the heat transfer medium may be adjustable by means of heating means connected to the heating sources 107 and 112.
  • the heated air and/or steam is delivered by means of the one or more fans 111 from the first heating source or sources onto the top of the food products 106.
  • the hot air will move across the food product and may follow the inside walls of the processing chamber 102.
  • the air will circulate inside the chamber and then return to the fan.
  • the air within the processing chamber circulates and is reheated as it passes the first heating source 107. Thereby, the browning of the food products is improved.
  • An improved circulation of hot air/steam will also reduce "shading" effects of the food products.
  • the fan 111 has at least one fan blade 113 located within the open space of the processing chamber 102, a fan shaft 114 secured to the fan blade and extending through top wall.
  • the fan shaft 114 is mounted on the top of the processing chamber for rotation and is driven by a motor 115 also mounted on the top of the cooking machine.
  • the shaft 114 may be drive by, but is not limited to, a belt to transmit rotary power from the motor 115 to the shaft.
  • the processing chamber 102, the fan installation 109, the heating source/sources 107, 112, and the conveyor belt 105 may be arranged on a table 116.
  • the belt 105 is conveyed by a number of rollers, including at least, but is not limited to, a left upper roller 117, a right upper roller 118, arranged at the both ends of the cooking machine.
  • a lower right roller 119 is arranged below the right upper roller 118.
  • the belt 105 is also conveyed by two driving rollers 120 and 121 connected to a rotating motor 122, which may be an electrical motor. Thereby, the rotating motor turns the driving rollers 120 and 121, and thereby moving the belt 105.
  • FIG. IB which is a cross section side view of the cooking machine in FIG IA
  • one or more side walls 123 and 124 of the processing chamber 102 may be inclined, such that the chamber becomes more narrow near the top wall 108 of the chamber than the part of the chamber near the belt 105.
  • the inclined walls may improve the distribution of hot air and/or steam onto the food products when the heat transfer medium is forced along the inclined walls 123, 124.
  • the food products may be placed in one or more parallel rows 125 on the belt 105.
  • FIG. 2A schematically shows a cross section through another embodiment of a cooking machine 201, which comprises an elongated processing path within a housing or processing chamber 202 having an entrance 203 and an exit 204.
  • the processing path may comprise a conveyor, for example an endless belt 205.
  • the conveyor exposes a continuous flat non-perforated surface to different food products 206 to be processed.
  • the food products 206 to be processed are placed as discrete pieces on the belt
  • the belt 205 and are continuously transported by means of a motor through the processing chamber 202 during the heat treatment of the food product. Furthermore, the velocity of the belt 205 can be varied during a process of cooking.
  • a first heating source 207 is arranged above the belt 205 and near the top wall 208 of the processing chamber 202.
  • On top of the processing chamber 202 one or more fan installations 209 and 209' are arranged from which a stream 210 of a heat transfer medium is forced by means of one or more fans 211, 211 ' onto the food products 206 within the processing chamber 202.
  • the one or more fans 211, 211 ' are arranged under the first heating source 207 in order to deliver the stream of a heat transfer medium onto the food products 206 on the belt 205.
  • the first heating source 207 may be, but is not limited to, an electric heater, such as a heating coil, or a heating pipe with hot gas or thermo oil.
  • a second heating source(s) 212, 212' may be arranged on stands 213,213' in order to provide additional heat to the food.
  • the additional heat from the second heating source(s) 212, 212' may be a part of the stream 210 and is also forced onto the food products by means of the one or more fans 211, 211 '.
  • the second heating source(s) 212, 212' may be, but is not limited to, a steam supplying device or a steam generating device for the supply of steam and/or superheated steam within the chamber 202.
  • the heat transfer medium can comprise air, steam, or mixtures thereof.
  • the heat is thus transferred by means of convection to the upper side of the food products 206.
  • the temperature of the heat transfer medium may be adjustable by means of heating means connected to the heating sources 207 and 212, 212'.
  • the heated air and/or steam is delivered by means of the one or more fans 211 from the upper heating source or sources onto the top of the food products 206.
  • the hot air will move across the food product and may follow the inside walls of the processing chamber 202.
  • the air will circulate inside the chamber and then return to the fan.
  • the air within the processing chamber circulates and is reheated as it passes the first heating source 207. Thereby, the browning of the food products is improved.
  • An improved circulation of hot air/steam will also reduce "shading" effects of the food products.
  • the at least one fan 211, 211' has at least one fan blade 214, 214' located within the open space of the processing chamber 202, a fan shaft 215, 215' secured to the fan blade and extending through top wall.
  • the fan shaft 215, 215' is mounted on the top of the oven for rotation and is driven by a separate motor 216, 216' also mounted on the top of the cooking machine.
  • the shaft 215 may be drive by, but is not limited to, a belt to transmit rotary power from the motor 216 to the shaft.
  • the processing chamber 202, the fan installation 209, the heating source/sources 207,212,212', and the belt 205 may be arranged on a table 217.
  • the belt 205 is conveyed by a number of rollers, including at least, but is not limited to, a left upper roller 218, a right upper roller 219, arranged at the both ends of the cooking machine.
  • a lower right roller 220 is arranged below the right upper roller 219.
  • the conveyor belt 205 is also conveyed by two driving rollers 221 and 222 is connected to a rotating motor 223, which may be an electrical motor. Thereby, the rotating motor 223 turns the driving rollers 221 and 222, and thereby moving the belt 205.
  • one or more side walls 224 and 225 of the processing chamber 202 may be inclined, such that the chamber becomes more narrow near the top wall 208 of the chamber than the part of the chamber near the belt 205.
  • the inclined walls may improve the distribution of hot air and/or steam onto the food products, while at the same time allowing that food products may be placed in one or more parallel rows 226 on the conveyor belt 205.
  • At least one fan is arranged on the inside of at least one of the one or more inclined side walls in order to further control the circulation of the heat transfer medium within the processing chamber.
  • the one or more fans are arranged above the first heating source in order to deliver the stream of a heat transfer medium onto the food products on the belt.
  • the embodiments described herein comprises one or more side walls of the processing chamber that may be inclined, the invention is not limited to a chamber with inclined side walls.
  • the side walls may be vertical as well for distribution of hot air and/or steam onto the food products when the heat transfer medium is forced along the vertical walls.
  • the arrangement of the at least one fan and the one or more heating source as described in connection with the above mentioned embodiments may result in an increased surface temperature of the food products, improved browning of the food products as well as reduced cooking time. This is an important capability, for example when cooking lasagna or similar food products. An improved circulation of hot air/steam will also reduce "shading" effects of the food products. Reduced energy consumption has been notified compared to prior art cooking machines with continuous processing.
  • Alternative embodiments may have means provided for detecting and regulating the moisture content of the process atmosphere within the processing chamber 102, 202.
  • the conveyor exposes a continuous flat non- perforated surface to the different food products to be processed.
  • One or more turning devices can be arranged in the processing path of the endless belt, so that the food products can be turned over one or several times. Thereby, both sides are subjected to direct contact cooking, which may be important for very soft products.
  • the endless belt 105, 205 or cooking band is made of a material which can withstand the heat, humidity and other variables to which it will be subjected in the cooking machine.
  • the material of the belt can be, but is not limited to, plastics of fluorocarbons, which include polytetrafluoroethylene (PTFE), polychlorotrifluoroethylene (PCTFE), polyvinylidene, and fluorinated ethylene propylene(FEP).
  • PTFE polytetrafluoroethylene
  • PCTFE polychlorotrifluoroethylene
  • FEP fluorinated ethylene propylene
  • the endless belt 105, 205 can be designed impermeable as well as in the form of a fabric or a web.
  • a cooking belt is used which is dense and can withstand a temperature of about 270 DEG C.
  • the endless band of plastic material may be reinforced.
  • the belt can be reinforced with glass fibers, a stainless steel mesh or reinforcing fibers of synthetic polymers, e.g. poly-p-phenylene terephtalamide which is commercially available as Kevlar TM .
  • poly-p-phenylene terephtalamide which is commercially available as Kevlar TM .
  • Kevlar TM This is a very strong thermoplastic polymer which is virtually immune to chemical attack and which may be used over a very wide temperature range.
  • a thinner belt of poly-p-phenylene terephtalamide can be used in order to obtain an efficient heat transfer from the conveyor to the food product.
  • the endless belt By manufacturing the endless belt in a material impermeable to solid as well as liquid materials, it is possible to collect residues and by-products of the cooking process, e.g. fat. Such substances are then easily removed from the cooking machine, thereby facilitate cleaning of the cooking machine.
  • the heat transfer to the food product on a conveyor belt may be accomplished from the bottom by means of conduction from the conveyor directly to the food product and from the top by means of convection from the heat transfer medium as described in connection with the embodiments described above. Accordingly, in the convection the heat transfer between the aqueous food product and the heat transfer medium involves movement of the medium itself.
  • the cooking process can also be operated in different steps by for example concentrating the steam to the early stage of the cooking process, i.e. near the entrance 103, 203, and the hot air to the late stage of the process, i.e. near the exit 104, 204. In this way a coagulation and a desiccation effect, respectively, is obtained at different sites of the processing path.
  • the method for continuously heat treating of a food product is not only suitable for heat treating a food product by means of cooking. Also deep-freezed foodstuffs are surprisingly well suited to be thawed according to the method. For example, shrimps have been thawed with excellent results.
  • heating plates may be arranged under the endless belt and can be heated electrically, with a combustible gas, or by means of a heat transfer oil.
  • the temperature of each heating plate can also be adjusted individually.
  • a further endless belt may be arranged above the cooking band in the processing path, both belts having the same velocity.
  • the upper belt is preferably a mesh belt, e.g. of steel wire, and acts by pressing suitable food products down against the cooking band, the contact between the food product and the heated cooking band being increased and thus also the heat transfer by means of conduction.
  • An effective heat transfer to the upper side of the food products by means of convection can still be obtained by the mesh belt being pervious to the heat transfer medium.

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  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Commercial Cooking Devices (AREA)
  • Baking, Grill, Roasting (AREA)

Abstract

L'invention concerne un procédé et une machine de cuisson pour traiter thermiquement, de manière continue, un produit alimentaire (106;206) placé sur une bande transporteuse (105 ; 205) dans une chambre de traitement (102 ; 202) par le haut et par convection à partir d'un fluide caloporteur, consistant à : chauffer le fluide caloporteur dans la partie supérieure de la chambre de traitement (102 ; 202) ; utiliser un flux (110 ; 210) du fluide caloporteur dans la partie supérieure de la chambre de traitement (102 ; 202) au moyen d'un ou de plusieurs ventilateurs (111 ; 211) placés à l'intérieur de ladite chambre de traitement, le fluide caloporteur étant forcé à partir des ventilateurs (111 ; 211) sur les produits alimentaires (106 ; 206) placés à l'intérieur de la chambre de traitement (102 ; 202).
PCT/SE2010/050653 2009-06-11 2010-06-11 Machine de cuisson et procédé de cuisson d'un produit alimentaire Ceased WO2010144047A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
SE0950447-3 2009-06-11
SE0950447A SE534303C2 (sv) 2009-06-11 2009-06-11 Tillagningsanordning och metod att tillaga en livsmedelsprodukt

Publications (1)

Publication Number Publication Date
WO2010144047A1 true WO2010144047A1 (fr) 2010-12-16

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ID=42342722

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/SE2010/050653 Ceased WO2010144047A1 (fr) 2009-06-11 2010-06-11 Machine de cuisson et procédé de cuisson d'un produit alimentaire

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SE (1) SE534303C2 (fr)
WO (1) WO2010144047A1 (fr)

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB2147788A (en) 1983-08-16 1985-05-22 United Biscuits Ltd Biscuit manufacture
US5239917A (en) 1991-06-06 1993-08-31 Genie Tech, Inc. Oven
EP0903099A2 (fr) 1997-09-22 1999-03-24 Formcook AB Méthode et appareil de cuisson
WO2005094647A1 (fr) * 2004-03-23 2005-10-13 Middleby Corporation Four a bande transporteuse et procede correspondant
WO2008115398A1 (fr) * 2007-03-16 2008-09-25 Enodis Corporation Four à convoyeur et procédé de cuisson uniforme
US20090120304A1 (en) * 2005-09-07 2009-05-14 Ishino Seisakusyo Co., Ltd Apparatus for Cooking Food

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB2147788A (en) 1983-08-16 1985-05-22 United Biscuits Ltd Biscuit manufacture
US5239917A (en) 1991-06-06 1993-08-31 Genie Tech, Inc. Oven
EP0903099A2 (fr) 1997-09-22 1999-03-24 Formcook AB Méthode et appareil de cuisson
WO2005094647A1 (fr) * 2004-03-23 2005-10-13 Middleby Corporation Four a bande transporteuse et procede correspondant
US20090120304A1 (en) * 2005-09-07 2009-05-14 Ishino Seisakusyo Co., Ltd Apparatus for Cooking Food
WO2008115398A1 (fr) * 2007-03-16 2008-09-25 Enodis Corporation Four à convoyeur et procédé de cuisson uniforme

Also Published As

Publication number Publication date
SE0950447A1 (sv) 2010-12-12
SE534303C2 (sv) 2011-07-05

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