JPH0662961A - Continuous food steaming apparatus - Google Patents

Abstract

PURPOSE:To provide a continuous steaming apparatus by providing several stages of conveyers in a box-like container in which one end of the uppermost conveyer is put outside the container to provide a furnishing port and one end of the lowermost conveyer is put outside of the container to provide a delivering port so that heated steam is sprayed on the upper or upper and lower parts of belt of the respective conveyers. CONSTITUTION:Steam pressure set to low pressure (0.1-0.5Kg/Cm<2>G) exceeding the atmospheric pressure is heated to get heated steam of 100-150 deg.C which is sprayed to a conveyer belts from upper and lower heated steam spraying ports to steam food on the belt. The degree of steaming is adjusted by adjusting an amount of sprayed steam according to set positions of the heated steam spraying ports. The furnishing and delivery of food to and from the steaming apparatus are carried out by transfer conveyers separated into several stages so that the food is sent from a furnishing port 2 to an upper conveyer, from the upper conveyer to the lower conveyer and further to the lowermost conveyer and from the lowermost conveyer to a delivering port 3.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a continuous food steamer.

[0002]

2. Description of the Related Art As a method of steaming food, a method of steaming food by generating or injecting high temperature pressurized steam into a closed container is generally used. Because the temperature and pressure inside the container is high,
Since the container has to have a closed structure, there is a drawback that a step of putting food in and out of the container is required and continuous steaming cannot be performed. In addition, when steaming in a closed container, if the filling content is increased, the temperature in the container will not be uniform, and it will take time to steam and unevenness will occur in steaming.

When the cut vegetables are boiled and boiled, a large amount of broth is produced from the vegetables, and if they are overcooked, the cut vegetables may lose their shape.

[0005]

SUMMARY OF THE INVENTION The problem to be solved by the present invention is to make it possible to carry out a steaming process by continuous carry-in, and to make the steaming uniform so that a series of steps from carry-in to carry-out can be automated. It is about labor saving.

[0006]

[Means for Solving the Problems] The steam pressure is set to a low pressure (0.1 to 0.5 Kg / cm2G or so) that exceeds atmospheric pressure, and the low pressure steam is superheated to generate superheated steam of 100 to 160 degrees. Then, the superheated steam is sprayed into the refrigerator to steam the food. Several superheated steam spray ports are installed at the top or bottom of each conveyor net, and the spray flow rate can be adjusted by a solenoid valve or a flow rate adjustment valve. Steam food on the net by spraying. The steaming condition can be adjusted by adjusting the amount of sprayed steam for each installation position of the superheated steam spraying port. When the amount of food to be steamed is changed, it is adjusted by adjusting the total amount of steam to be sprayed.

The food is carried into the steamer from one end of the uppermost conveyor, and the food is carried out from one end of the lowermost conveyor. The food in the steamer is transported by a transport conveyor divided into several stages, and is carried out from the uppermost conveyor to the conveyor below it and further to the lowermost conveyor.

[0008]

[Operation] By reducing the pressure in the steamer to a low pressure (0.1 to 0.5 Kg / cm2G) by exceeding the atmospheric pressure of the steam used in the steamer, the steam from the loading / unloading port of the steamer Leakage of steam can be reduced, an opening can be made in the steamer, and the amount of heat possessed by steam can be increased by overheating the steam. When the food falls from the upper conveyor to the lower conveyor, the food is inverted and the food steaming unevenness can be reduced.

[0009]

EXAMPLE As an example of the present invention, a case of using a three-stage conveyor will be described. One end of the uppermost conveyor (4) is taken out of the steamer main body (1), and its opening is used as a carry-in inlet (2). The food carried in from the carry-in port (2) reaches the end of the uppermost conveyor (4) while being steamed by the superheated steam sprayed from the steam spray pipe (7) provided on the uppermost conveyor (4). , The lowermost conveyor (5) while falling on the middle conveyor and being steamed again by the superheated steam from the superheated steam spray pipe (7) attached to the upper part of the middle conveyor and being carried out in the opposite direction to the uppermost conveyor.
And then steamed again by the spray of superheated steam attached to the upper part of the lowermost conveyor (5), and from the transfer port (3) at the opening between the lowermost conveyor (5) and the steamer main body (1). It is taken out of the steamer main body (1).

The superheated steam spray pipe (7) provided on the upper part of the conveyor is divided into two or more pipes per one conveyor, and each pipe is provided with a solenoid valve (8). These solenoid valves (8) are It can be opened and closed by multiple temperature sensors installed inside the steamer body. In order to collect the food and the drain condensed on the conveyor body, a drain pan for drain may be provided under each conveyor.

As shown in FIG. 3, the steam of 6 to 9 kg / cm 2 G supplied from the steam generator is divided into two, and one of them is divided into a low pressure steam reducing valve (13) to a low pressure (0.1 to 0.1
Reduce the pressure to 0.5 Kg / cm2G) and heat the other side with a heat exchanger (1
1), the low-pressure steam is heated to obtain superheated steam of 100 to 160 degrees. A plurality of temperature sensors installed inside the steamer adjust a plurality of solenoid valves (8) or steam flow control valves installed on the way from the heating steam pipe (7) to the heating steam spray pipe (7). By adjusting the temperature inside the steamer.

[0012]

As a result of the practice of the present invention, the process of steaming food can be automated from loading to unloading, and superheated steam spray pipes are provided at the upper part or the upper and lower parts of a conveyor that is divided into several stages. By adjusting the amount of spray from the solenoid valve or the steam flow rate adjusting valve, it became possible to steam over a wide range of loads. In addition, the cooking process of cut vegetables, which was previously cooked by boiling, is reduced by the steaming process, which reduces broth and shape collapse, and improves the yield.
The cooking time can be shortened and the cooking finish is improved. Since the boiling water and the collapse of the shape are reduced, the load amount of wastewater treatment is significantly reduced compared to the boiling method.

[Brief description of drawings]

FIG. 1 is a vertical sectional view of an embodiment of the invention.

2 is a sectional view taken along line AA of FIG.

FIG. 3 is a flowchart of an embodiment of the present invention.

[Explanation of symbols]

 1 Steamer Main Body 2 Carry In 3 Carry Out 4 Top Upper Conveyor 5 Bottom Conveyor 6 Middle Conveyor 7 Steam Spray Piping 8 Solenoid Valve 9 Overheating Solenoid Valve 10 Superheated Steam Pressure Regulator 11 Heat Exchanger 12 Heating Steam Piping 13 Low Pressure Steam Pressure adjusting valve 14 Low pressure steam piping 15 Superheated steam piping 16 Drain piping

Claims (1)

[Claims] A box-shaped container is provided with several stages of conveyors, one end of the uppermost conveyor is taken out of the container as a carry-in port, and one end of the lowermost conveyor is taken out of the container as a carry-out port. The upper part of the net of each conveyor, or a continuous steamer provided with a steam spraying port at the top and bottom, of a food characterized by steaming low-pressure superheated steam exceeding atmospheric pressure from the steam spraying port Continuous steamer.