JPH0458841A - Stirrer equipped with temperature controlling for food dough - Google Patents

Abstract

PURPOSE:To make a cooling device for a dough unnecessary by measuring a temperature-rising pattern and heating the dough on the basis of a heating temperature-rising pattern when the measured pattern is lower than a non- heating temperature-rising pattern. CONSTITUTION:A non-heating temperature-rising pattern based on the rise of the surrounding temperature and the heat generation of a dough with a stirring means 3 and a heating temperature-rising pattern comprising the non- heating temperature-rising pattern heated with a heating means 9 are memorized in the memory of a controlling means 9. The measured value of a temperature measuring device 7 is inputted to judge the temperature-rising pattern. When the measured value of the temperature-measuring device 7 is lower than the temperature of the non-heating temperature-rising pattern, the dough is heated with a heating means 6 on the basis of the heating temperature-rising pattern.

Description

DETAILED DESCRIPTION OF THE INVENTION Field of the Invention The present invention relates to a stirrer with a temperature adjustment device for food dough that heats food dough to a predetermined temperature while stirring the food dough based on a predetermined temperature increase pattern.

BACKGROUND OF THE INVENTION Hitherto, various structures of this type of stirrer with a temperature control device for food dough have been known. For example, food dough is placed in a container, piping is provided on the outside of the container, and cold water is passed through the tube to cool the container and remove the heat generated when stirring the dough in the container, while the dough is There is a method in which the stirring operation is temporarily stopped, a thermometer is inserted into the dough in the container to measure the temperature of the dough, and if necessary, the dough is heated through a field instead of the cold water.

Problems to be Solved by the Invention However, with the structure described above, both a cooling device and a heating device are required on the outside of the container, and cooling or heating must be appropriately selected depending on the temperature of the dough. The adjustment work is complicated, the overall size of the stirrer with a temperature adjustment device increases, and the container cannot be easily cleaned because it is connected to a cooling device and a heating device. Ta. Further, when the dough is stirred at variable speeds, the user has to change the speed after the stirring time is over for each speed, which is complicated.

Therefore, as a result of intensive research, the present inventors thought of utilizing the temperature rise of the dough that can be predicted in advance during the temperature adjustment process when heating the dough to a predetermined temperature, that is, the amount of heat generated due to stirring. If the temperature is maintained at a temperature lower than the temperature adjustment start temperature, which is obtained by subtracting the temperature increase during the temperature adjustment process from the predetermined temperature, the dough will be adjusted to match the predetermined temperature increase pattern of the dough during stirring. It was discovered that it was only necessary to heat the material, and there was no need to cool it. Furthermore, when measuring the temperature of the dough, if a thermometer is inserted directly into the dough, problems arise in terms of hygiene control, and if the dough is heated while stirring, it is difficult to measure the temperature. Since it is necessary to temporarily stop the stirring operation, we have found that a non-contact temperature measuring device can be used to solve these problems.

Furthermore, we have also discovered that by using an inverter frequency converter, the stirring speed can be changed steplessly.

Therefore, an object of the present invention is to solve the above-mentioned problems, and to provide a temperature controller for food dough that is small in size, has an easy-to-clean container, is excellent in hygiene, and can automatically change the stirring speed. The object of the present invention is to provide a stirrer with a device.

Means for Solving the Problems In order to achieve the above object, the present invention provides for adjusting the temperature of the dough from the temperature adjustment start temperature, which is obtained by subtracting the temperature increase expected during temperature adjustment work that also takes into account the amount of heat generated by stirring. The configuration is such that only heating control is performed on the dough by starting the work. That is, a non-contact temperature measuring device that indirectly measures the temperature of the dough in a container containing food dough; a heating means that heats the dough in the container;
The number of revolutions of the stirring motor can be changed by an inverter frequency converter, and the stirring means stirs the dough in the container, and the temperature of the dough rises as the ambient temperature rises and the stirring means stirs the dough. A non-heating temperature increase pattern calculated based on the calorific value of the fabric and in which the temperature of the fabric is expected to rise during temperature adjustment work when the fabric is not heated by the heating means, and a pattern of non-heating temperature increase in which the fabric is expected to rise in temperature as the ambient temperature increases. and a heating temperature increase pattern calculated based on the calorific value of the dough and indicating the temperature rise of the dough when the dough is heated by the heating means. and a measured value of the temperature measuring device is inputted, and the measured value is compared with the temperature on the non-heating temperature increase pattern stored in the storage means at the time of temperature measurement to determine the current temperature of the fabric. Comparing means for determining whether the rising pattern follows the non-heating temperature rising pattern;
Control means for heating the fabric by the heating means based on the heating temperature increase pattern when the measured value of the temperature measuring device in the comparison means is lower than the temperature on the non-heating temperature increase pattern at the time of temperature measurement; The system is configured to have the following.

In the above configuration, the heating means may be an infrared lamp.

Functions and Effects of the Invention According to the stirrer equipped with a temperature adjustment device according to the present invention, the initial temperature of the dough is adjusted by the temperature rise expected during temperature adjustment work (for example, the temperature rise of the dough due to a rise in ambient temperature). By starting the dough temperature adjustment work from the temperature adjustment start temperature after subtracting the temperature increase (including the amount of heat generated due to stirring), it is possible to only perform heating control on the dough using the heating means. , there is no need for a dough cooling device,
The entire stirrer with temperature adjustment device is small.

In addition, since a non-contact temperature measuring device is used, the temperature of the dough can be measured without stopping the stirring operation when stirring operations are performed in parallel, and the temperature measuring device does not come into contact with the dough, making it hygienic. In addition, there is no need to clean the temperature measuring device. In addition, when an infrared lamp is used as the heating means, it has low heat loss and good response, so overheating can be prevented, and the dough can be heated indirectly, that is, without contact, so the container can be heated. There is no need for any heating device around the container, making it easy to handle the container, and only the container needs to be cleaned after the temperature adjustment work is completed; there is no need to clean the temperature measuring device or infrared lamp.

On the other hand, with conventional thermometers, there is piping around the container, which gets in the way when cleaning the container, making it difficult to clean, and also causes hygienic problems because the thermometer is inserted directly into the fabric. In addition to this, it was also necessary to clean the thermometer after use.

In addition, since the stirring motor of the stirring means is controlled by an inverter frequency converter, the rotation speed of the motor can be changed steplessly, and the stirring time at each speed can be automatically controlled. , it is possible to calculate the amount of heat generated by stirring the dough based on the rotation speed of the motor, and the temperature rise of the dough is calculated taking this amount of heat into account and the temperature increase pattern is automatically determined, making it possible to control the temperature of the dough. can be performed more accurately, the user no longer needs to select a pattern, and the temperature control operation can be performed more easily.

DESCRIPTION OF THE PREFERRED EMBODIMENTS Examples of the present invention will be described in detail below with reference to FIGS. 1 to 5.

As shown in FIG. 1, the stirrer with a temperature adjustment device for food dough according to this embodiment indirectly controls the temperature of the dough 2 in a container 1 containing food dough 2 such as bread dough or cake dough. a non-contact or indirect temperature measuring device 7 for measuring temperature, an infrared lamp 6 as a heating means for heating the dough 2 in the container 1, and a storage means 13 for storing the temperature rise pattern of the dough 2; A means for inputting the measured value of the temperature measuring device 7 and comparing the measured value with the temperature on the temperature rise pattern stored in the storing means 13 at the time of the measurement; 7
The apparatus is generally configured to include a control means for heating the dough with the infrared lamp 6 when the measured value is lower than the temperature in the temperature increase pattern, and a stirring device 3 having an inverter frequency converter 15.

A stirring blade 5 fixed to the tip of the rotating shaft 4a of the motor 4 of the stirring device 3 is inserted into the container 1.
The dough 2 is stirred in the container l by the drive of the dough 2, and the dough 2 is kneaded.

The above-mentioned infrared lamp 6 is connected to the fabric 2 in the container I as needed.
An example of a heating means for heating the heating means is an infrared lamp because of its excellent responsiveness, but other known heating means may be used.

The temperature measuring device 7 is a non-contact type thermometer that measures the temperature of the dough 2 without touching the dough 2, and performs measurement using infrared rays. The tip of this measuring device 7 is equipped with a Fresnel condensing lens, which focuses infrared rays on the fabric 2.
is irradiated. As such a temperature measuring device 7, for example, a thermopile sensor manufactured by Wangling Yuka Co., Ltd. is preferable.

The stirring device 3 has an inverter frequency converter 15, and the converter I5 includes, for example, 1 to 9
1 to 4 corresponding to 9 kg of dough amount and 1 to 9 types of dough
Various rotational speed patterns showing the relationship between stirring time and speed are stored, and the speed is continuously changed under the control of the computer described below.

In FIG. 1, reference numeral 9 denotes a control device, into which the measured values of the measuring device 7 are input, and performs the following various control operations in accordance with the measured values.

FIG. 2 is a block diagram of the temperature adjusting device that performs this control operation. The measured values of the fabric 2 measured by the temperature measuring device 7 at predetermined time intervals are inputted to the microcomputer 11 after being A/D converted by the A/D converter l. In this microcomputer 11, temperature rise patterns corresponding to various fabrics 2 are stored in the memory 13.

This temperature increase pattern shows a pattern in which the temperature of the dough 2 increases when the dough 2 is not heated at the same level, and specifically, for example, the amount of heat generated due to stirring is calculated by the expected temperature rise of the dough 2 due to the ambient temperature. This is the temperature rise pattern with the addition of From the numerous temperature rise patterns stored in the memory 13, the temperature rise of the dough 2 is determined based on input information such as stirring time and kneading temperature, which is the final temperature of the dough 2, and input information from the inverter frequency converter 15. Calculated. Based on this calculation result, a predetermined temperature rise pattern is selected from the above-mentioned large number of temperature rise patterns and entered into the microcomputer 11, and the above-mentioned measured value and
The temperature on the above-mentioned temperature increase pattern at the time of measurement is compared, and if the measured value is low, the fabric 2 is heated by the infrared lamp 6 via the power controller I4. At this time, the heating temperature increase pattern of the fabric 2 by the infrared lamp 6 is also stored in the memory 13, and the heating by the infrared lamp 6 is performed based on the heating temperature increase pattern. The final temperature that the fabric 2 finally reaches due to the above measured values and heating control is displayed on the display 8. The control switch 12 includes a control start switch, a switch for correcting the final temperature, a switch for correcting the measured value, a switch for forcibly stopping the temperature adjustment work, and the like. Further, the motor 4 of the stirring device 3 is controlled by an inverter frequency converter 15 based on a signal output from the microcomputer 11.

The temperature adjustment operation of the cloth 2 by the temperature measuring device 7 will be explained with reference to FIG. 3. This temperature adjustment operation consists of a heating step and a final temperature holding step.

In the above heating step, the temperature measuring device 7
The temperature of the fabric 2 is measured and this measured value is displayed, and compared with the natural temperature rise pattern of the fabric 2 input into the microcomputer 11 and stored in the memory 13, the temperature of the fabric 2 at the time of measurement is determined. The temperature is compared with the above-mentioned measured value, and the temperature deficiency is supplemented by heating with the infrared lamp 6 based on the heating temperature increase pattern in the above-mentioned memory 13, and the dough is kneaded to the set final kneading temperature. This will be explained in more detail below.

First, in step #1, the temperature of the fabric 2 is measured and the measured value is displayed on the display 8. In step #2, it is determined whether or not the temperature displayed on the display 8 needs to be corrected. Although such correction of the displayed temperature is generally not necessary, it may be necessary, for example, due to a difference in the emissivity of the object to be measured.

If correction is necessary, the correction is made using the control switch 12 in step #3. After the correction or if no correction is necessary, proceed to step #4, and input stirring data such as the stirring time and the final temperature of the dough at the end of kneading.

Next, the process proceeds to step #6, in which the microcomputer 11 calculates the temperature rise of the dough 2 based on the stirring data and taking into consideration the calorific value of the dough 2, and stores the temperature in the memory 13.
The temperature rise pattern to be used for warm control is determined from among the patterns stored in the memory. Next, the process proceeds to step #8, where it is determined whether the set conditions such as the calculated temperature rise are appropriate. For example, if the setting conditions are not suitable, such as when the control range of the present device is exceeded or when there is a combination not found in the pattern of the present device, a warning is displayed in step #9. After the warning is displayed and when the setting conditions are suitable, the process proceeds to step #10, where it is determined whether the control start switch of the control switches 12 has been turned on.

For example, when the control is not started because the control start switch is not turned on and it is desired to change the setting conditions, the process returns to step #1 and the above-described operation is performed again. If the control start switch is turned on, the process advances to step #11, the inverter subroutine. This subroutine is shown in Figure 3(b).
Shown below. In this subroutine, first, step #I
The input of the inverter speed data is read at step I-1, and the read inverter speed (1) is output from the microcomputer 11 at step #11-2. In step #113, it is determined whether or not the inverter speed is being output, and if the inverter speed is being output, the process returns and proceeds to step #12. Also, step # above
In 11-3, if the inverter speed is not output, it is determined whether the inverter speed (1) has advanced to a set speed, for example, 4th speed, that is, whether the inverter speed ([) is END. . Inverter speed (1)
If is END, proceed to step #27. If the inverter speed (1) is not END, the calculation of I=1+1 is performed in step #II5, and then the process returns to step #11-1 to read the data of the next speed, and then control that speed. conduct. That is, in the stirring device 3, for example, 4
When performing speed control, when the first speed control is completed, the control shifts to the second speed, when the second speed ends, the third speed control is performed, and when the third speed ends, the fourth speed control is performed, and when the fourth speed control ends, the fourth speed control is performed. , the process proceeds to step #27, which will be described later. At each speed, steps #12 to #25 described below are performed.

That is, in step #I2, the display temperature, pattern,
Check the final temperature and setting conditions.

The reason why these checks are performed again in this way is to enable the operator to change the setting conditions at any time during control. In step #12, it is again determined whether the temperature displayed on the display 8 needs to be corrected. If correction is necessary, the correction is made using the control switch 12 in step #13. After correction and when no correction is required, proceed to step #I
Proceed to step 4 to determine whether or not the above-mentioned stirring data needs to be corrected. If the stirring data needs to be corrected, the correction is made using the control switch 12 in step #15. After the correction or if the correction is not necessary, the process proceeds to step #16, and it is determined whether or not the final temperature displayed on the display 8 needs to be corrected. If correction is necessary, the correction is made using the control switch 12 in step #17. After modification or when modification is not required, step #
The process proceeds to step 20, where it is determined whether or not to forcefully stop the process. In the case of forced stop, press the forced stop switch of the control switches 12 to perform step #2, which will be described later.
Proceed to step 7. If the operation is to continue without being forced to stop, the process proceeds to step #21 without pressing the forced stop switch of the control switches 12, and the temperature is measured and the measured value is displayed. Then, in step #22, the temperature L is calculated based on the stirring data of the dough 2 stored in the memory 13 and corrected in the above step if necessary.
Compare c with the above measured value tm. If the measured value tn+
is lower than the calculated temperature tc, step #2 takes into consideration the heating temperature increase pattern of the fabric 2 in the memory 13.
Heat dough 2 with infrared lamp 6 in step #26
Proceed to. If the measured value tI11 is the same as or higher than the calculated temperature tc, the process advances to step #24 and it is determined whether the infrared lamp 6 is on. If it is on, the infrared lamp 6 is turned on in step #25.
is turned off and the process returns to step #11. On the other hand, if the infrared lamp 6 is turned off, the process directly returns to step #11. Then, the inverter subroutine described above is performed.

In the above inverter subroutine, when the inverter speed (1) reaches END and there is no need to rotate the motor 4 of the stirring device 3 to stir the dough 2, step #2
At step 7, the current temperature is measured and the measured value is displayed on the display 8. Then, in step #28, it is determined whether or not to enter the final temperature holding step to maintain the current temperature of the dough 2, that is, the final temperature.If the final temperature holding step is not necessary, the process returns to step #27 and the current temperature of the dough 2 is determined. Continue to display temperature.

If the final temperature holding step is necessary, the process proceeds to step #32, as shown in FIG. 3(c), and it is determined whether or not the temperature displayed on the display 8 needs to be corrected.

For example, bread dough is often kept at the kneading temperature for 20 to 30 minutes after kneading. lid (
Since the displayed temperature changes due to the difference in emissivity between the cover and the fabric, it is necessary to correct it.
It is done for.

If correction is necessary, switch the above control switch 1 in step #33.
Make corrections according to 2. After the correction or when the correction is not necessary, the process proceeds to step #34, and it is determined whether or not the final temperature displayed on the display 8 needs to be corrected.

Such final temperature modifications can be made, for example, by changing the stirring final temperature and holding temperature (fermentation temperature) depending on the type of bread or cake batter.
This is done because the values may differ.

If correction is necessary, switch the control switch 1 in step #35.
Make corrections according to 2. After the correction or if no correction is necessary, proceed to step #36, measure the current temperature of the fabric 2 again and display the measured value t on the display 8, and then display the above measured value in step #37. Temperature to be held (final temperature)
When the measured value tk is the same as or lower than the temperature tk to be maintained, the fabric 2 is heated by the infrared lamp 6 in step #38, and the process proceeds to step #41. When the measured value t is higher than the temperature tk to be maintained,
Proceed to step #39, determine whether or not the infrared lamp 6 is on, and if it is, step #40
After turning off the infrared lamp 6, proceed to step #41. Further, if the infrared lamp 6 is off in step #39, the process directly advances to step #41. In step #41, it is determined whether or not to continue the final temperature holding process of the dough 2,
To continue, return to step #32 above. Return when the final temperature holding step is completed.

The final temperature holding step is performed, for example, when maintaining the primary fermentation temperature of bread dough.

Next, FIG. 4 shows a temperature rise pattern when mixing 10 kg of bread. Here, the setting conditions are: kneading temperature (final temperature) is 26°C, mixing time is 1
7 minutes, initial dough temperature (temperature adjustment start temperature) is 10°C. In the figure, A2 indicates a non-heating temperature increase pattern in which when the bread dough is initially at 10° C., the temperature rises naturally due to the room temperature and stirring operation.

AI shows a non-heating temperature increase pattern in which when the bread dough is initially at 16°C, the temperature rises naturally due to room temperature and stirring operation. B1 shows a heating temperature increase pattern when bread dough at 10° C. is heated with an infrared lamp. The shaded area surrounded by the temperature increase patterns AI and Bl indicates an area that requires heating. In this temperature increase pattern, first,
Start heating the dough with an infrared lamp, making sure that the temperature of the dough does not exceed the AI. That is, if the AI is exceeded, the final temperature will exceed 26° C. due to natural rise even if heating by the infrared lamp is stopped. Continue heating with the infrared lamp so that the temperature of the fabric does not exceed AI, that is, while considering the heating temperature increase pattern Bl,
After about 14 minutes, the heating with the infrared lamp is stopped. After heating is stopped, the dough is allowed to rise in temperature naturally, reaching the final temperature of 26°C in 17 minutes. The stirring work is first performed at l speed (
100rpm) for 3 minutes, then 2nd speed (20Orpm)
6 minutes in 3rd gear (300 rpm), 6 minutes in 4th gear (400rpm)
pm) for 2 minutes.

Moreover, FIG. 5 shows a temperature rise pattern when mixing 10 kg of sweet bread. Here, the setting conditions are that the kneading temperature (final temperature) is 28℃, and the mixing time is 28℃.
1 minute, initial dough temperature (temperature at which temperature rise starts) is 15°C. In the figure, A4 indicates a non-heating temperature increase pattern in which when the sweet bread dough is initially at 15° C., the temperature rises naturally due to the room temperature and stirring operation. In A3, the sweet bread dough is initially 17.5℃.
When the temperature rises naturally due to the room temperature and stirring operation, a non-heating temperature rise pattern is shown. B2 shows a heating temperature increase pattern when sweet bread dough at 15°C is heated with an infrared lamp. The hatched area surrounded by the patterns A3 and B2 indicates an area that requires heating. In this temperature increase pattern, first, the fabric is heated with an infrared lamp, and the temperature of the fabric does not exceed A3. That is, A3
This is because if the temperature exceeds 28°C, the final temperature will rise naturally even if the heating by the infrared lamp is stopped. The infrared lamp continues to heat the dough while keeping the temperature of the dough above A3, that is, considering the heating temperature increase pattern B2, and after about 6 minutes, the heating by the infrared lamp is stopped. After stopping heating, let the temperature of the dough rise naturally and reach the final temperature of 28°C in 21 minutes. The stirring operation is first performed at 1st speed (LOORPM) for 3 minutes, then at 2nd speed (20 rpm) for 8 minutes, at 3rd speed (300 rpm) for 8 minutes, and at 4th speed (400 rpm) for 2 minutes.

According to the above embodiment, the initial temperature of the dough 2 is adjusted by the temperature rise expected during the temperature adjustment operation (for example, the heat generated due to stirring is added to the temperature rise expected of the dough 2 due to the ambient temperature). By starting the temperature adjustment work for the fabric 2 from the temperature adjustment start temperature after subtracting the temperature increase (temperature rise), the fabric 2 is only heated by the infrared lamp 6, so a cooling device for the fabric 2 is not required. , the entire stirrer equipped with a temperature adjustment device is compact.

In addition, since the non-contact temperature measuring device 7 is used, the temperature measuring device does not come into contact with the dough 2, making it sanitary, eliminating the need to wash the temperature measuring device 7, and stopping the stirring operation. It is possible to measure the temperature of the dough 2 without causing any damage. In addition, an infrared lamp 6 is used as the heating means.
When using a container 1, there is little heat loss and good responsiveness, so there is no overheating, and the dough 2 can be heated indirectly, that is, without contact. There is no need for a heating device, and the container 1 is easy to handle. After the temperature adjustment work is completed, only the container 1 needs to be cleaned, and the temperature measuring device 7 and the infrared lamp 6 are not required.
does not need to be washed.

In addition, according to the heating method according to the above embodiment, the initial temperature of the dough 2 can be adjusted by the temperature rise expected during the temperature adjustment operation (for example, the temperature rise expected to rise in the dough 2 due to the ambient temperature). By starting the temperature adjustment work for dough 2 from the temperature adjustment start temperature after subtracting the temperature increase (including the accompanying heat generation), only heating control is performed for dough 2, so cooling control needs to be considered. is gone,
Control operations become simpler.

Further, since the motor 4 of the stirring device 3 is controlled by the inverter frequency converter 15, the rotation speed of the motor 4 can be changed steplessly, and the stirring time at each speed can be automatically controlled. On the other hand, motor 4
The calorific value of the dough 2 due to stirring can be calculated based on the rotation speed of the dough.The temperature rise pattern of the dough is automatically determined by taking this calorific value into account and automatically determines the temperature rise pattern. In addition to being more accurate, the user does not need to select a pattern, and the temperature control operation can be performed more easily.

[Brief explanation of the drawing]

FIG. 1 is a schematic explanatory diagram showing an agitator with a temperature adjustment device for food dough according to an embodiment of the present invention, FIG. 2 is a block diagram of temperature control of the temperature adjustment device, and FIG. 3 is a temperature control operation. Figure 4.5 is a graph showing the mixing pattern for white bread and the mixing pattern for sweet bread, respectively. , 5. Stirring blade, 6.. Infrared lamp, 7.. Temperature measuring device, 8.. Display, 9..
Control device, IO... A/D converter, It... microcomputer, 12... control switch, 13...
Memory, 14...power controller,! 5...Inverter frequency converter.

Claims (2)

[Claims] (1) a non-contact temperature measuring device (7) for indirectly measuring the temperature of the dough (2) in the container (1) containing the food dough (2); A heating means (6) for heating the dough (2) and a stirring motor (4) by an inverter frequency converter (15).
) can change the rotation speed of the container (1).
Calculated based on the stirring means (3) for stirring the dough in the dough, the temperature rise of the dough (2) due to the rise in ambient temperature, and the calorific value of the dough (2) due to stirring by the stirring means (3). And when the dough (2) is not heated by the heating means (6), the dough (2) is heated during the temperature adjustment operation.
2) is calculated based on the non-heating temperature increase pattern that is expected to increase the temperature, the temperature rise of the dough due to the rise in ambient temperature, and the calorific value of the dough (2) due to stirring by the stirring means (3), and A storage means (1) for storing a heating temperature increase pattern indicating a temperature rise of the dough (2) when the dough (2) is heated by the heating means (6).
3) The measured value of the temperature measuring device (7) is input, and the measured value is compared with the temperature on the non-heating temperature increase pattern stored in the storage means (13) at the time of temperature measurement. a comparison means for determining whether or not the current temperature increase pattern of the fabric (2) is in line with the non-heating temperature increase pattern; A control means for heating the dough (2) by the heating means (6) based on the heating temperature increase pattern when the temperature is lower than the temperature on the non-heating temperature increase pattern. Stirrer with temperature control device for food dough. (2) The stirrer with a temperature control device for food dough according to claim 1, wherein the heating means (6) is an infrared lamp.