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WO2001084995A1 - Procede de preparation thermique de produits alimentaires en vrac, pretraites, et four a air chaud pour la mise en oeuvre dudit procede - Google Patents

Procede de preparation thermique de produits alimentaires en vrac, pretraites, et four a air chaud pour la mise en oeuvre dudit procede Download PDF

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Publication number
WO2001084995A1
WO2001084995A1 PCT/CH2001/000271 CH0100271W WO0184995A1 WO 2001084995 A1 WO2001084995 A1 WO 2001084995A1 CH 0100271 W CH0100271 W CH 0100271W WO 0184995 A1 WO0184995 A1 WO 0184995A1
Authority
WO
WIPO (PCT)
Prior art keywords
hot air
treatment room
food products
air flow
air oven
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/CH2001/000271
Other languages
German (de)
English (en)
Inventor
Ernst Jetzer
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.)
Fritson AG
Original Assignee
Fritson AG
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 Fritson AG filed Critical Fritson AG
Priority to AU2001250233A priority Critical patent/AU2001250233A1/en
Publication of WO2001084995A1 publication Critical patent/WO2001084995A1/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
    • A47J37/12—Deep fat fryers, e.g. for frying fish or chips
    • A47J37/1228—Automatic machines for frying and dispensing metered amounts of food
    • 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
    • A47J39/00—Heat-insulated warming chambers; Cupboards with heating arrangements for warming kitchen utensils
    • A47J39/003—Heat-insulated warming chambers; Cupboards with heating arrangements for warming kitchen utensils with forced air circulation

Definitions

  • the present invention relates to the field of food preparation. It relates to a method for the thermal preparation of pretreated, pourable food products according to the preamble of claim 1 and a hot air oven for carrying out the method according to the preamble of claim 8.
  • the products are usually hung in a basket in a hot oil or fat bath and baked in a floating manner (deep-fried) until the moisture content of the products is reduced to a predetermined level and becomes soft permanent interior has formed a browned, crust-like surface which gives the products the desired "bite".
  • the products can be in a largely raw state or, in order to shorten the deep-frying process, be pre-treated, for example pre-fried. If the food products are pourable Products, the floating baking ensures that the individual parts of the product are enclosed on all sides by hot oil and are thus evenly heated and browned from all sides without additional measures.
  • the fries can tend to form lumps ("jamming") during preparation and thus to an impairment of the fluidized bed, so that additional mechanical means (plate 26) are provided to prevent such clumping.
  • the funnel-shaped treatment room is designed as a container which can be removed upwards by means of a handle and which has to be lifted upwards out of the device in order to remove the finished french fries.
  • such a type of removal can only be automated with difficulty and with a high outlay on equipment and is therefore practically unsuitable for use in a vending machine.
  • WO-A 1-97 / 37575 also proposes a method and a device for the preparation of French fries or similar food products, in which these products are kept in a chaotic movement during heating by hot air and / or radiation.
  • the chaotic movement can be generated either by vibrating the container with the food products (Fig. 2) or by lifting the food products through a plate equipped with air nozzles and holding them in a fluidized bed.
  • the individual parts of the food products are exposed to high mechanical loads due to the chaotic movement.
  • the object is achieved by the entirety of the features of claims 1 and 8.
  • the essence of the invention is to achieve, through a special design of the treatment room and guidance of the hot air flow in the treatment room, that the food products located in the treatment room are continuously circulated in a uniform movement by the hot air flow itself.
  • a first advantage of the solution according to the invention is that no additional mechanical devices are required for the movement of the food products in the hot air stream, as a result of which the expenditure on equipment and thus the susceptibility to faults are reduced.
  • Another advantage of this solution is that there is no need for a basket or other container for the food products. This reduces disturbances in the hot air flow and improves the contact between the hot air and the food products.
  • the loading and unloading of the treatment room with the products is simplified, which leads to simplifications in automation.
  • the hot air-induced circulation of the food products creates a quick and gentle movement which - unlike the chaotic movement in the previously known solutions with a fluidized bed - avoids damage to the products and ensures extremely quick preparation.
  • the method according to the invention can be used in particular to prepare french fries which are far superior in terms of appearance, taste and biting properties to the products prepared by other methods.
  • a first preferred embodiment of the method according to the invention is characterized in that the hot air flow in a first area of the treatment room is led from bottom to top through the treatment room in such a way that the food products in the first area are conveyed up and in by the hot air flow a second area of the treatment room, different from the first, sink back down into the hot air flow due to gravity.
  • Preferably to the hot air flow in the lower part of the treatment chamber to the treatment chamber and enters the treatment chamber is directed at an inclined wall upward in the first BeA "rich.
  • the food products alternate phases in which they are intensively exposed to the hot air flow and in which they sink back into the hot air flow apart from the hot air flow. These alternating phases lead to a particularly high quality of the prepared food products.
  • the flow rate of the hot air flow is reduced after the flow through the treatment room to limit the upward movement of the food products in the hot air flow, the reduction in the flow speed of the hot air flow preferably by expanding the flow t cross-section is effected in a subsequent expansion space.
  • a preferred embodiment of the hot-air oven according to the invention is characterized in that the treatment room is designed to widen upwards and has an inclined wall, so that the hot-air flow enters the treatment room in the lower part of the treatment room in such a way that it follows on the inclined wall is performed as above that is arranged above the treatment chamber a widening in cross-section expansion chamber, so that the inclined wall is formed by a flap which for discharging the near ⁇ ⁇ ? agent products from the treatment chamber to an overhead, can be swung transversely to the flow direction of the hot air stream oriented pivot axis to the outside, and that the lower edge of the flap as a drip off • " ⁇ is formed.
  • the ascending guidance of the hot air flow through the sloping wall enables a particularly gentle and even ascent of the food products.
  • oil or grease droplets that are present in pre-fried products such as French fries are entrained by the hot air flow, separated on the sloping wall and can run downwards on the sloping wall and can be removed from the circuit at the drip edge.
  • the sloping wall as a flap, the prepared products can be removed from the treatment room in the shortest possible way in a particularly simple and quick manner.
  • a baffle is arranged in the treatment room, which guides the hot air flow on the side opposite the inclined wall and " " keeps free of the circulated food products when entering the treatment room, the interaction between the hot air flow and the food products in the treatment room can be further improved and compared - be moderated.
  • the food products are filled into the treatment room without disturbing the hot air flow in a simple and easy-to-automate manner if, according to another embodiment of the invention, a lock equipped with an upper and lower flap is provided for filling the food and beverage products into the treatment room and when the lock is arranged laterally above the expansion space and is connected to the expansion space by a slope.
  • a particularly expedient and space-saving design of the hot-air oven is characterized in that a blower is provided for forming the hot-air flow, which is arranged in a plenum enclosed by an inner housing and sucks air out of the plenum via a suction opening such that A ⁇ the blower with an outlet opening is connected to the treatment chamber, that the expansion chamber for recycling the air is connected via passage apertures to the plenum in conjunction that heating devices are arranged for heating the air stream in the circulating air current, that as heating devices of two electrically operated, perpendicular to the flow direction stand- - ⁇ the heating elements it is provided that one of the heating spirals is arranged in front of the suction opening of the blower and that the other heating spiral is arranged behind the passage opening of the plenum.
  • a grille is provided between the outlet opening of the blower and the treatment room for retaining the food products, and the grille several rows of vertical, parallel ⁇ slots.
  • a removable filter in particular made of metal, is provided for the separation of solid particles entrained in the hot air stream, preferably between the expansion space and the XJ plenum.
  • a further embodiment of the invention is characterized in that the treatment room and the expansion room as well as the lower part of the lock and the bevel is combined in a removable head part, which can be detachably connected to the inner housing by insertion. Since the contamination that occurs during preparation is essentially limited to the removable head part, the hot air oven can be cleaned quickly and easily by removing and cleaning the head part.
  • FIG. 1 in a side view with the inner and outer housing open, a preferred exemplary embodiment of a hot-air oven according to the invention in the form of a table device which can be filled by hand;
  • FIG. 2 shows the table device from FIG. 1 in a view from the front
  • FIG. 3 shows a perspective view of the inner housing of the table device from FIG. 1 with the plenum and the fan located therein;
  • FIG. 4 shows a perspective “transparent” representation of the removable head part, which can be connected to the inner housing from FIG. 3 by plugging in to close the hot air circuit.
  • a preferred embodiment of a hot air oven according to the invention is shown in the form of a hand-fillable table device in a side view with the inner and outer housing open.
  • the hot air oven 10 comprises, in an outer housing 11, devices for generating and maintaining a hot air stream HS which is conducted in a largely closed circuit. These devices include a plenum 17 enclosed by an inner housing 38 (see also FIG. 3) and a removable head part 20 attached to the inner housing 38 (see also FIG. 4).
  • a blower 12 is arranged in the plenum 17, which is designed as a radial blower and is driven by a motor 33 arranged outside the inner housing 38 (FIG. 2).
  • the blower 12 draws air from the plenum 17 through a lateral suction opening 14 and delivers it as an air stream at high flow velocity at an outlet opening 13 to the adjacent head part 20. Since an electrically heatable heating coil 15 is arranged directly in front of the suction opening 14 of the blower 12, the blower 12, when the heating spiral 15 is switched on, emits a hot air flow HS at its outlet opening 13, which flows through a grille 31 (see also FIG. 4) into the adjacent head part 20 occurs.
  • the inner housing 38 is covered with a suitable thermal insulation
  • the head part 20 in a housing made of stainless steel sheet essentially comprises two rooms arranged one above the other and adjoining one another, namely the (lower) treatment room 24 and the (upper) expansion room 23.
  • the treatment room 24, which contains the food products during the preparation has a triangular cross-sectional profile, the tip of which points downwards.
  • To the outside, it is delimited by an inclined wall 28 which is inclined at approximately 45 °.
  • the inclined wall 28 is formed by a flap 26 which is pivotally mounted on the upper edge with a pivot axis 25 running transversely horizontally and transversely to the direction of flow.
  • a drip edge 27 is formed, angled slightly Purpose is explained in more detail below.
  • the flap 26 can — as shown in FIG. 1 — be pivoted outward about the pivot axis 25, whereby it is transferred from the position inclined by 45 ° into a vertical position. In this (open) position, the food products (French fries) located in the treatment room 24 can be dispensed directly after being prepared into a collecting tray 42 or the like standing in a dispensing space 41.
  • the hot air flow HS from the fan 12 enters the treatment room 24 through the grille 31 in the lower half.
  • the hot air flow HS is guided through the inclined wall 28 along the wall at an angle upwards.
  • the flow rate of the hot air flow in the treatment room 24 is selected such that the food products (e.g. French fries) located in the treatment room 24 are carried along along the wall upwards into the adjacent expansion room 23.
  • the transition from the inclined wall 28 to the vertical outer wall of the expansion space 23 is facilitated by a curved baffle 29 which is fastened to the flap 26 in the lower region and rests resiliently on the outer wall of the expansion space 23 in the upper region.
  • the cross section of the expansion space widens due to a laterally outward sloping wall 32.
  • the consequence of this is that the flow velocity of the hot air flow HS drops so far after entering the expansion space 23 that the individual parts of the food products are no longer carried away.
  • the food products then move in the border area between the treatment room 24 and the expansion room 23 out of the hot air flow HS inwards into a zone of low flow and, due to their weight, sink back down into the hot air flow HS entering through the grille 31, where they again join the be inclined along wall 28 with upwards.
  • an angled guide plate 30 is arranged on the inclined inner wall of the treatment room 24 directly above the grille 31, initially parallel from bottom to top runs to the inclined wall 28 and is then angled backwards to the inner wall.
  • the parallel section serves to guide the hot air flow HS, while the angled part simultaneously forms a tear-off edge and deflects the food products sinking back downward from the grid 31.
  • the approach 22 also serves to receive a removable, washable filter made of metal mesh or the like, which is arranged between the two through openings 39, 40 and intercepts particles entrained in the hot air stream HS.
  • a further heating spiral 16 is arranged in the plenum 17, which preheats the hot air flow. Both heating spirals 15, 16 are led with their connections out of the inner housing 38 to an external power supply 18.
  • the treatment room 24 is filled with the food products provided for the preparation via a lock 34 attached laterally to the expansion space 23.
  • the lock 34 is closed on the outside by an upper flap 35 articulated on the outer housing and on the inside by a lower flap 36.
  • Both flaps 35, 36 and also the flap 26 closing the treatment room 24 downwards can be opened and closed in a predetermined sequence by an electronic control (not shown) via a magnet 45 or stepper motors 46.
  • an optical reading device is integrated in the hot air oven 10 through a window that is accessible from the outside. If a portion of the food products is to be prepared, which may be in a frozen portion package, a label on the package with a special bar code can first be passed past the optical reader. Once the bar code has been read out and recognized as correct, the control opens the upper flap 35 of the lock 34 so that the contents of the package can be filled into the chamber of the lock 34. When the filling process is finished, the upper flap 35 can be closed at the push of a button.
  • the lower flap 36 is automatically opened downward and the food products in the lock 34 slide along a slope 37 from above into the treatment room 24.
  • the hot air flow HS which is in a retracted stand-by state, for example.
  • the control opens the flap 26 on the treatment room 24 and the prepared food products fall down into the drip tray 42.
  • Filling through the side-mounted lock 34 has the advantage that the hot air flow HS is practical due to the filling process is not disturbed, and that on the other hand the hot air flow cannot escape to the outside and endanger an operator. If 10 pre-fried food products such as French fries are prepared in the hot air oven, oil or fat droplets get into the hot air stream.
  • Inner housing 38 and head part 20 are preferably made from a thin sheet of stainless steel. They are both connected to each other without special seals ("sheet on sheet"). This provides a certain compensating connection between the interior and the exterior, which ensures that when the hot air flow is heated, the expanding air does not generate any excess pressure in the interior of the hot air oven 10.
  • the exemplary embodiment of the hot-air oven 10 shown in the figures takes up a base area of approximately 450 ⁇ 400 mm and has a height of approximately 500 mm.
  • the filling weight (for French fries) is approx. 115 grams.
  • the temperature of the hot air flow HS (baking temperature) for the preparation of French fries is between 230 and 250 ° C.
  • the preparation time (baking time) is very short and is between 45 and 90 s.
  • the invention results in a hot-air oven and a preparation method which, in a confined space, make preparation of prepared food products, in particular pre-fried French fries, easy to automate. tes, in a very short time, the susceptibility to faults is low and the necessary cleaning of the relevant oven parts can be carried out easily and quickly.
  • the food products prepared in this way are particularly convincing in terms of appearance, smell, taste and consistency.

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

Abstract

L'invention concerne un procédé de préparation thermique de produits alimentaires en vrac, prétraités, en particulier de pommes frites précuites et congelées. Ce procédé consiste à charger lesdits produits alimentaires dans une chambre de traitement (24) et à les exposer à un courant d'air chaud (HS) conduit à travers ladite chambre de traitement (24). En amenant ce courant d'air chaud (HS) à travers la chambre de traitement (24), de sorte que les produits alimentaires se trouvant dans ladite chambre de traitement (24) circulent en continu, on obtient ainsi une préparation de haute qualité pouvant être particulièrement bien manipulée.
PCT/CH2001/000271 2000-05-09 2001-04-30 Procede de preparation thermique de produits alimentaires en vrac, pretraites, et four a air chaud pour la mise en oeuvre dudit procede Ceased WO2001084995A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AU2001250233A AU2001250233A1 (en) 2000-05-09 2001-04-30 Method for thermally preparing pre-treated, pourable foodstuff products and a hot air oven for carrying out the method

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
CH9042000 2000-05-09
CH904/00 2000-05-09

Publications (1)

Publication Number Publication Date
WO2001084995A1 true WO2001084995A1 (fr) 2001-11-15

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PCT/CH2001/000271 Ceased WO2001084995A1 (fr) 2000-05-09 2001-04-30 Procede de preparation thermique de produits alimentaires en vrac, pretraites, et four a air chaud pour la mise en oeuvre dudit procede

Country Status (2)

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AU (1) AU2001250233A1 (fr)
WO (1) WO2001084995A1 (fr)

Citations (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB962415A (en) * 1962-04-04 1964-07-01 James Stott & Co Engineers Ltd Warming cupboards
FR2324269A2 (fr) * 1975-09-18 1977-04-15 Vogt Hans Procede et dispositif pour la cuisson des aliments
US4155294A (en) 1977-10-25 1979-05-22 Rotofry Systems, Inc. Cooking apparatus for foodstuffs
FR2673826A1 (fr) 1991-03-14 1992-09-18 Duverny Daniel Dispositif de cuisson automatique pour aliments precuits congeles.
US5154940A (en) 1989-04-27 1992-10-13 The Procter & Gamble Company Method for rapidly heating or cooking a food product
US5193444A (en) * 1991-04-16 1993-03-16 Rair Systems, Inc. Apparatus for heating, cooking and roasting food
US5419239A (en) 1990-10-09 1995-05-30 Ore-Ida Foods, Inc. Automatic air heating system for vending machines
US5445073A (en) 1992-04-14 1995-08-29 Gilwood; William C. Apparatus and process for cooking potatoes
WO1995032401A1 (fr) * 1994-05-25 1995-11-30 Ultravection International, Inc. Four a chaleur radiante, a fonctionnement ameliore grace a l'effet de convection
WO1996011362A1 (fr) 1994-10-10 1996-04-18 Ubert Gastrotechnik Gmbh Four a air chaud pour la preparation d'aliments
WO1997037575A1 (fr) 1996-04-09 1997-10-16 Hoverdale N.V. Four et procede permettant de finir la cuisson d'un produit alimentaire dans ce four
US5690018A (en) 1993-11-19 1997-11-25 Hansen; Ejner Bjorn Apparatus for heat treatment of a particular food product

Patent Citations (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB962415A (en) * 1962-04-04 1964-07-01 James Stott & Co Engineers Ltd Warming cupboards
FR2324269A2 (fr) * 1975-09-18 1977-04-15 Vogt Hans Procede et dispositif pour la cuisson des aliments
US4155294A (en) 1977-10-25 1979-05-22 Rotofry Systems, Inc. Cooking apparatus for foodstuffs
US5154940A (en) 1989-04-27 1992-10-13 The Procter & Gamble Company Method for rapidly heating or cooking a food product
US5419239A (en) 1990-10-09 1995-05-30 Ore-Ida Foods, Inc. Automatic air heating system for vending machines
FR2673826A1 (fr) 1991-03-14 1992-09-18 Duverny Daniel Dispositif de cuisson automatique pour aliments precuits congeles.
US5193444A (en) * 1991-04-16 1993-03-16 Rair Systems, Inc. Apparatus for heating, cooking and roasting food
US5445073A (en) 1992-04-14 1995-08-29 Gilwood; William C. Apparatus and process for cooking potatoes
US5690018A (en) 1993-11-19 1997-11-25 Hansen; Ejner Bjorn Apparatus for heat treatment of a particular food product
WO1995032401A1 (fr) * 1994-05-25 1995-11-30 Ultravection International, Inc. Four a chaleur radiante, a fonctionnement ameliore grace a l'effet de convection
WO1996011362A1 (fr) 1994-10-10 1996-04-18 Ubert Gastrotechnik Gmbh Four a air chaud pour la preparation d'aliments
WO1997037575A1 (fr) 1996-04-09 1997-10-16 Hoverdale N.V. Four et procede permettant de finir la cuisson d'un produit alimentaire dans ce four

Also Published As

Publication number Publication date
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