Steam oven for roasting food |
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IPC classes for russian patent Steam oven for roasting food (RU 2233109):
    
 Deep fryer with removable cuvette / 2192772
The invention relates to the vast field of technology, which includes a device for heating or frying designed for cooking foods, fried, in particular, in a dish with butter
 Doughnut machine / 2181981
The invention relates to a compact device for frying doughnuts in the fat or oil and may be used in the manufacture of food equipment installed in locations pastry
 Installation for the production of chips / 2168925
The invention relates to the food industry and can be used for the production of chips
 Installation for frying doughnuts fried / 2165231
 Installation for frying food in oil / 2129831
The invention relates to the technical equipment intended for frying in deep fat food
 Roaster / 2128462
 Method for the production of briquettes fried noodles and installation for its implementation / 2094003
The invention relates to the production of pasta, in particular, in the form of fried briquettes, and equipment for production
 Device for frying food / 2065286
The invention relates to food processing and can be used for making chips and French fries
 Furnace for roasting food / 2041700
 Automatic machine for frying of doughnuts in fryer / 2259157
Automatic machine has accumulator communicating through dough feeding branch pipe with single semi-finished product dosing device adjoining to heat-insulated fryer bath wherein spiral heater is coaxially fixed. Automatic machine is further equipped with ready product extracting device comprising ejector and guiding rod connected to cutoff member of dosing device, which is movable in vertical plane relative to cup fixed in central opening formed in bath bottom. Dosing device is kinematically closed with stem for reciprocation drive disposed in dough feeding branch pipe. Valve partition is mounted in dough feeding branch pipe and fixed on stem of reciprocation drive mounted between stops of float-type dosing device. Cylindrical heat-exchanger is positioned within spiral of heater.
 Apparatus for frying of doughnuts in deep fat fryer / 2264778
Apparatus has dough accumulator with feeding branch pipe for feeding into device adapted for forming of individual semi-finished products and provided with vertical cooled sleeve mounted into bottom of heat-insulated deep fat fryer bath equipped with spiral heater, and ready product pickup device for removal of ready products from central guiding bar and directing into discharge ramp, said central bar being mounted on cutoff member of device for forming of individual semi-finished products and said cutoff member being kinematically connected with reciprocation drive. Ready product pickup device is made in the form of multithread screw defined by flexible rods helically fixed on shaft of rotation incidental with direction of lifting of doughnuts along guiding bar. Flexible restrictor fixed on upper end of guiding bar is preferably made in the form of cable oriented into discharge ramp.
 Method for frying of product / 2269904
Method involves subjecting products to the action of heated fat under reduced pressure, followed by removal of fat from products by introducing said products into rotating chamber of centrifuge; providing centrifuging in said chamber under reduced pressure; discharging product from centrifuge chamber through lower valve of centrifuge, inlet valve of sluice chamber provided on centrifuge bottom, and discharge valve of sluice chamber into atmosphere; at the end of centrifuging processing, with inlet valve being open, opening lower valve, thereafter closing inlet valve and opening discharge valve.
 Food product cooking apparatus comprising reservoir with thermally safe pouring device / 2303386
Apparatus has cooking reservoir designed for placing of cooking bath therein and equipped with pouring device for moving contents of cooking reservoir. Pouring device is adapted for moving contents of cooking reservoir into pouring vessel which may be detached from casing. Pouring device is further provided with thermostatic valve comprising temperature sensitive mechanical device movable depending on temperature to prevent contents from pouring out until temperature in cooking bath reaches predetermined threshold value, and to provide pouring out when temperature in cooking bath reaches predetermined threshold overturning value.
 Apparatus for testing liquids quality in particular edible oil, cooking facility / 2324177
Apparatus comprises sensor designed with at least one pair of separated electrodes. Sensor is drowned into liquid for measurements. Electrodes and liquid measured form capacitive element with capacity changing depending on dielectric permittivity of liquid measured. Basically electrodes reach the same plane, and liquid surrounds both surfaces of electrodes from any plane side. Electrode is attached to substrate in such a way that liquid flows through plane. Sensor generates a signal that provides assessment of liquid quality. Apparatus can be connected to any cooking facility.
 Roaster / 2363368
Proposed roaster comprises a water vessel, oil vessel arranged above the latter for roasting with contact between oil and water. It includes also the heater arranged in oil vessel oil layer and oil feed pipe. Oil is forced by pump into water vessel bottom wherein roasting oil goes up through water layer to get into oil layer lower part.
 Fire-prevention system of deep-fat fryer / 2414163
Fire-prevention system of deep fat fryer comprises a reservoir with fire-prevention reagent, pipeline joined to reservoir and one or more nozzles joined to pipeline and arranged to send fire-prevention reagent into frying container, when cover is not in fully opened position. When cover is in closed and unlocked position, it is possible to arrange nozzle outside of both cover and frying container so that fire-prevention reagent is diverted through hole into free space.
 Method and device for food products deep frying / 2527117
Method for food products deep frying envisages supply of food products to be deep-fried into hot oil or fat and removal from such oil or fat upon expiry of a certain period of treatment. Over the free oil surface a steam-saturated zone is created containing superheated steam that protects oil from ambient air; a flow of steam corresponding to the quantity of water evaporated from the products being deep-fried is withdrawn from the zone; a border area is maintained between the steam-saturated zone and ambient air within the boundaries of a certain vertical area which results in almost complete exclusion of ambient air penetration into the steam-saturated zone with contact of the free surface of hot with ambient air prevented.
 Roasting method and device / 2546444
Invention relates to a method and a device with high energy use efficiency and formation of a small amount of waste heat. A food product roasting device includes a roasting unit having longitudinal loading and unloading ends, an oil recirculation system connected to the roasting unit, a heat exchanger for oil heating in the oil recirculation system, an exhaust cabinet above the roasting unit for collection of steam generated during the roasting process, a pipeline for supply of steam from the exhaust cabinet and a steam compression compressor having an inlet hole connected to the pipeline and an outlet hole for compressed steam, which is connected to the heat exchanger. Versions of the food product roasting method include a heating stage of the oil returned to a repeated cycle from the roasting unit using the heat exchanger, to which heat of steam formed during roasting is supplied; a collection stage of steam generated during roasting in the exhaust cabinet above the roasting unit, a compression stage of steam in the exhaust cabinet under pressure exceeding atmospheric pressure; a stage of use of steam under pressure exceeding the atmospheric pressure.
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The invention relates to food industry, in particular to equipment for roasting food. Steam oven includes a tub 1, the lower part 2 which is filled with water, and the upper 3 - oil roller 4, which is driven by a two-line chain conveyor 7, the heat exchanger 5 for heating oil, fuel surface which is distributed along the length of the furnace in accordance with the reference model required heat supply to the product at a constant temperature oil device 6 for measuring the mass of the product (fish) at the entrance and the exit of the furnace, the sensor 9 product temperature sensors 8 oil temperature, the valve 10 for controlling the flow of steam in the steam line 11, the control unit 15, consisting of computing device 12, an automatic regulator 13 and actuator 14, altering the position of the steam valve. The invention significantly reduces the time of transition to a new mode of operation of the furnace, which is caused by the change of properties and mass flowing into the furnace product, resulting in higher quality products. 1 Il.
The invention relates to food industry, namely the frying p is I part of which is filled with water, and the top - oil heat exchanger for heating oil, fitted with a valve to change the flow rate of the steam roller conveyor for transporting fish fry, the sensors measure the temperature of oil and water [1].
The disadvantages of the known constructions of the furnace should be attributed to the low quality of the finished product because of the various changes caused by the instability properties and mass of the product coming into the furnace.
The present invention is to improve the quality of manufactured products.
The problem is solved in that the steam oven for frying food products containing bath, the bottom of which is filled with water and the upper layer of oil, which houses a temperature sensor, a conveyor to move the product and the heat exchanger is fitted with a valve to change the flow rate of the steam according to the invention is further provided with devices for measuring the mass of the product at the entrance and the exit, the temperature sensor at inlet to the furnace, the control unit consisting of a computing device, automatic controller and actuators for regulating the position of the valve on the sensor signals of the mass and temperature of the product to ensure a given WMD to the regulator and optimal control actions of the valve, under which minimizes the transition time to a new mode of operation of the furnace. In the automatic regulator setting is compared with the temperature of the oil obtained by averaging the values of the signals from the sensors oil temperature along the furnace. The control unit displays the oil temperature on the current mode. Stabilization of the percentage of ozeriany is provided by cyclic repetition of procedures for determining the percentage of ozeriany in pre-technological cycles, measuring the load of the furnace and correction tasks automatic temperature controller.
The percentage of ozeriany product is determined by weighing results of inspection lots, Packed in special containers at the entrance to the furnace m[n] and output mk[n]:
where m[n] is the initial product mass, kg;
mk[n] - the final product weight, kg
The reference model used in the control unit, synthesized on the basis of the following provisions.
Change oil temperature tmcaused by the change in input to the furnace heat capacityNmsufficient for the practical application of precision is determined by the expression
Tm- time constant characterizing the time of leaving the oven on routines, C. Equation (2) allows us to determine the dynamics of change in oil temperature depending on changes of the parameters of the carrier. When you changeNmthe temperature of the oil reaches a new steady state at time ~3Tm. Roasting time life safety<so when<life safety
Correction percentage ozeriany usually requires relatively small changes of control actions that allows the use of the function relating the increment of control actions change percentage ozeriany, in the linear approximation
where M[n]=MC-M[n] is the variance of the percentage ozeriany from the regulated value;
tMis the temperature increment "active" layer of oil, which is fry product.
The initial value of the coefficient of the ID algorithm stochastic approximation.
In the conditions of unstable supply of raw materials for processing quality control increases due to the fact that the control action (changing the capacity of the heat exchanger) ahead of the change of load (weight of raw materials for processing).
Steam oven includes: tub 1, the lower part 2 which is filled with water, and the upper 3 - oil roller 4, which is driven by a two-line chain conveyor 7, Teploobmennik 5 for heating oil, the device 6 for measuring the mass of the product (fish) at the entrance and the exit of the furnace, the sensor 9 product temperature sensors 8 oil temperature, the valve 10 for controlling the flow of steam in the steam line 11, the control unit 15, which consists of computing device 12, an automatic regulator 13 and actuator 14, altering the position of the steam valve.
Working steam furnace is as follows.
Furnace, bath 1 which is filled with water and oil. During warm up the oil in the bath of the furnace to the estimated temperature control device 14 is fully opens the valve 10. Upon reaching the estimated oil temperature is included stabilization of the temperature along the length of the furnace. Turns on the roller conveyor 4, is measured temperaturewise product. If the percentage of ozeriany does not match the specified value, then according to the formula (3) calculate the change in the setpoint of the regulator 13 oil temperature. The transition to the new design regime is the principle of maximum performance. Changing the mass and / or temperature of the raw material controller 13 according to the signal computing device 12 changes using actuators 14, the position of the valve 10, thereby stabilizing the temperature of the oil, and the percentage ozeriany product.
Literature
1. Chupakhin C. M. "Technological equipment fish processing enterprises", 1976, S. 256-258.
Claims Steam oven for frying food products containing bath, the bottom of which is filled with water and the upper layer of oil, which houses a temperature sensor, a conveyor to move the product, the heat exchanger is fitted with a valve to regulate the flow of steam, characterized in that it further equipped with devices for measuring the mass of the product at the entrance and the exit, the temperature sensor at inlet to the furnace, the control unit consisting of a computing device, an automatic controller and actuators for reg is about percent of its ozeriany.
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