Method for regulation of temperature distribution in enclosed cooking volumes without forced supply of external energy

FIELD: food industry.

SUBSTANCE: method for regulation of temperature distribution in enclosed cooking volumes without forced supply of external energy involves application of a chamber where thermal treatment in the process of cooking takes place. The chamber inner surface changes its position (in particular - fragmentarily) depending on the temperature, moving deeper into the chamber space so that change in the free convective atmosphere flows inside the chamber promotes redistribution of the temperature field.

EFFECT: provision for and maintenance of preset regulation of temperature distribution in an enclosed volume where thermal treatment in the course of cooking takes place without forced supply of external energy.

 

The technical field to which the invention relates

The invention relates to a heat treatment by cooking in confined spaces (ovens, stoves, cookware, associated with heat treatment), can also be used in a variety of industries that require automatic creation and maintenance of a given (uniform or nonuniform) distribution of temperature in a closed volume without coercive requiring external energy.

The level of technology

The known method described in the patent of Russian Federation №2500797 "Method of regulation of the temperature distribution in a cylindrical tank with wine" [1] in which the regulation of the temperature distribution in a cylindrical tank with the fermenting juice is carried out by circulating through the jacket on the outside of the brine tank in a closed circuit that includes the valve controlled actuator, compressor and connecting them and the jacket pipe.

The disadvantages of this method: the focus on work only with the liquid medium; the impossibility of carrying out the heat treatment, especially in the domestic environment; the need for electricity is the power source of the actuator and the compressor.

The known method described in the patent of Russian Federation №2495852 "a Method of heating products" [2] in which the temperature distribution was aligned�ivalsa by the forced movement of flue gases special high-speed burners located in the working chamber.

The disadvantage of this method: the need for special burners inside the working chamber; the orientation cages of objects instead of individual objects; the dependence of the spin-temperature distribution in the working chamber from the initial parameters are laying objects (creation of special channels for flue gases in cages, etc.), and in the General case, the parameters of objects, heat-treatable, may differ from the parameters required by the referenced method.

The known approach described in the patent of Russian Federation №2019988 "Device for heat treatment" [3] in which the necessary heat is applied a removable heaters of the induction type, made in the form of flat concentric coils covered with heat resistant material with low thermal conductivity, and having on the edges and in the center of the temperature sensors and no load.

The disadvantage of this method: the need of a supply of electricity to power induction heaters.

Disclosure of the invention

An object of the invention is environmentally friendly - without the use of chemicals and electromagnetic (RF and microwave) fields - the creation and maintenance of a given (uniform or nonuniform) self-sustaining gender distribution of the temperature� in confined spaces (ovens, ovens, utensils for cooking, associated with heat treatment) to force a supply of external energy.

To solve this problem is proposed a method of controlling the temperature distribution in confined areas when cooking without a forced supply of external energy, wherein said apply chamber in which the heat treatment during cooking, the internal surface of which changes its position (including fragments) depending on the temperature, moving into the space of the chamber so that the resulting change freely convective flow of the atmosphere within the chamber contributed to the redistribution of the temperature field.

The method is characterized by the following sequence of operations. Determine the temperature ranges in which you want to create and to maintain a predetermined temperature distribution. Choose the appropriate design and materials of the movable part of the inner surface of the chamber, in which the heat treatment during cooking. One example of the design: the inner surface of the chambers are sectional, with separate sections connected by means of a bimetallic plates that bend when heated, changing the shape of the inner surface of the chamber, while the inner�NAA the surface of the camera changes the shape so what caused this change freely convective flow of the atmosphere within the chamber promotes the redistribution of temperature fields. Another example of a structure normal to the initial (before heating) position of the inner surface of the chambers has a bellows with liquid in the operating temperature range is noticeably expanding, so that one end of each bellows is fixed on the stationary part of the camera and the other end of each bellows is connected to a movable part of the inner surface of the chamber, wherein the inner surface of the chamber changes shape so that the resulting change freely convective flow of the atmosphere within the chamber promotes the redistribution of temperature fields. Maintaining a given (uniform or nonuniform) distribution of temperature is carried out automatically without the forced supply of the external energy, which is a sign of energy efficiency and resource saving.

No chemical reagents which may injure prigotovlyaemye food, and electromagnetic (RF and microwave) fields are not used, a sign of ecological purity.

Thus, the use of mobile internal surface of the chamber, in which the heat treatment of the prepared product, cleanly - b�s use of chemical reagents, and electromagnetic (RF and microwave) fields - to create and maintain a given (uniform or non-uniform) temperature distribution, without the forced supply of external energy.

The technical result - the creation and automatic maintenance of a given (uniform or nonuniform) distribution of temperature in a closed volume (the chamber), wherein the heat treatment during cooking (ovens, stoves, cookware, associated with heat treatment) to force a supply of external energy.

Sources of information

[1] Patent RF №2500797 "Method of regulation of the temperature distribution in a cylindrical tank with wine".

[2] RF Patent №2495852 "a Method of heating products."

[3] RF Patent №2019988 "Device for heat treatment".

A method of controlling the temperature distribution in confined areas when cooking without a forced supply of external energy, wherein said apply chamber in which the heat treatment during cooking, the internal surface of which changes its position (including fragments) depending on the temperature, moving into the space of the chamber so that the resulting change freely convective flow of the atmosphere within the chamber contributed to the re�the distribution of temperature field.



 

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