DE102010061221A1 - Method for transporting and heating food, involves filling integrated heating device with ice, where integrated heating device comprises thermal transport container, such that prepared food is introduced in thermal transport container - Google Patents

Abstract

The method involves filling an integrated heating device (5) with ice. The integrated heating device comprises a thermal transport container (1), such that the prepared food is introduced in the thermal transport container. The prepared food is warmed by the water bath (12) or water vapor.

Description

The invention relates to a method for transporting and heating food.

In the catering sector as well as in the area of catering through commercial kitchens, it is customary to warm up fresh or prepared food and to keep it warm for a longer period of time until the food is served and eaten. In particular, a transport of the food is also often provided in the warm state, for example, if the food cooked in a large kitchen and then delivered to retirement homes, hospitals, schools, kindergartens or the like, as well as individuals. For transporting warm food usually portable or mobile thermo transport containers are used, which isolate the food received against the environment. It is also known to provide corresponding thermal transport container with an electric auxiliary heater. The performance of such additional heaters is tuned so that the heat losses occurring despite the isolation of the thermal transport container can be compensated.

When cooking and keeping warm ("Cook & Hold") has the disadvantage that the quality of the food quickly decreases. A long storage in the warm state is also problematic from a hygienic and nutritional point of view. Even unwanted Nachgaren can not be avoided. Even with a permissible storage time of up to 3 hours, significant quality losses such as taste, vitamin and color losses can be detected.

In order to avoid the disadvantages described, it is known to prepare food first in large kitchens or teilzugaren, to cool, and only to regenerate immediately before consumption or fertigzugaren. In addition to the shock freeze prepared food, the so-called Cook & Chill process is known in which the food is cooled down to a temperature of about 3 ° C directly after the end of the partial cooking process. In this state, the food over a longer period of up to several days can be stored without these lose much quality. The heating referred to as regeneration is preferably carried out immediately before consumption, the food then being cooked and unimpaired in quality and appear freshly prepared. If necessary, however, even in the context of the Cook & Chill process storage of the food in the warm state is readily possible. According to the known method, the food can be transported in the cooled state in thermal transport containers, wherein the food is removed for their heating from the transport containers and introduced into an oven.

From the US 3,741,427 is a single-portion packaging for a food product known in which a food-consuming inner packaging is disposed within an outer packaging. In the outer packaging water or ice may be provided, which initially contributes to a cooling of the food. A special insulation is not provided. In order to warm up the food, the single-portion package is placed on a hot stove, so that the arranged inside the outer packaging melts ice and subsequently forms water vapor.

From the U.S. 3,608,770 For example, a system for providing and preparing food is known in which special trays have areas for hot food and for cold meals. Where the warm dishes are provided, cooling by ice can first be carried out, the food itself being arranged in an additional inner container. To then only heat the trays in sections, a special oven is provided, which comprises a hotplate for each tray to be received, wherein the heating plate heats only a certain area of the associated tray. There is the advantage that due to the local heating only warm and cold food can be handled and served simultaneously on a single tray. However, the apparatus required by the known method is high. Thus, always a special oven and fitted trays must be provided, which receive the prepared food compilations.

From the US 4,206,343 a transport box is known, which can accommodate either for the transport of hot food a hot plate or for the transport of cold food ice. For the transport of cold food, the hot plate is to be removed, wherein instead of the hotplate Einschürfel be introduced for cooling.

The present invention has for its object to provide a method for transporting and heating food, which allows the provision of high-quality hot food with a low expenditure on equipment and an increased degree of flexibility.

Solution to the object and subject of the invention is a method for transporting and heating food, comprising the steps:
Filling a thermal transport container comprising an integrated heater with ice;
Introducing at least one prepared food in the thermal transport container,
Keeping cold the prepared food in the thermal transport container;
subsequently activating the integrated heating device to produce a hot water bath and / or water vapor;
Warm up the prepared food through the water bath and / or steam.

According to the invention, the prepared food, which is initially kept cold in the thermal transport container, is heated directly in it to a desired consumption temperature. The cold-held food or the cold-kept food or food compositions must not be removed and placed in a separate oven. The costly step of repackaging is no longer required. Since no separate oven is necessary, the inventive method is also characterized by an increased level of flexibility. While, for example, in the catering sector at fairs, celebrations or the like in the absence of the required for warming food separate facilities only the keeping warm prepared food was considered according to the present invention also for such applications high quality food compositions with a fresh taste, high vitamin content and impeccable appearance. Even if the food is then to be kept warm until the final consumption after warming in the thermal transport container, the time of storage in the warm state is not the time of the original preparation, but only the later time of regeneration or Endgarens in the thermal transport container crucial.

The present invention is equally suitable but also for a regular food catering for example in kindergartens, schools, homes or booths. Since the heating of the prepared food can be done directly in the thermal transport container, eliminating the cost of purchasing an additional furnace. In contrast to cooking and keeping food warm (Cook & Hold), there are considerable quality and flexibility advantages as described above. The inventive method, the total cost can be kept low even with a small number of rations.

In the context of the invention there is the advantage that the preparation of the food is separated both spatially and temporally from the heating before consumption. The food can thus be prepared at any time in a central commercial kitchen and delivered flexibly. Due to the additional cooling by the ice then a comparatively long storage in the cooled state is possible. Thus, for example, it is conceivable to supply the thermal transport containers provided according to the invention once a day, even several hours before the intended delivery of food, and to take back in exchange the thermal transport container delivered the previous day.

The inventive method can be used advantageously in particular in conjunction with a cook & chill process, wherein the at least one feed with a temperature between 0 ° C and + 7 ° C, preferably at about 3 ° C, is introduced into the thermal transport container. Due to the ice as a cold reservoir and in particular the melting energy in the phase transition of this temperature range can be maintained over a long period of time, so that no undesirable change of at least one prepared food occurs. During the cooling period, the cooling temperature in the thermal transport container remains at about 0 ° C, as long as ice is in the melting process and thus in the water. Only when the ice is completely melted, does a heating of the water take place. The temperature can be monitored by measurement and display as part of the control. Appropriately, the filled amount of ice is adjusted to the desired storage period.

In order to activate the integrated heating device, it can be provided in the simplest case to connect the usually electrically integrated heating device to an external voltage source. It is also conceivable, in addition, to provide a switch, a timer and / or an electronic control device for the activation of the integrated heating device.

Usually, the thermal transport container has at least one temperature sensor. This can be used to turn off the heater upon reaching a predetermined temperature, whereby an optical or acoustic signal can be issued. In addition to a simple automatic switch-off, a temperature-dependent control of the heating power of the integrated heating device can also be carried out. In particular, the achievement of a maximum heating temperature can be monitored, a predetermined temperature or a predetermined temperature range can be maintained or different heating curves can be realized, which depend, for example, on the type of food and / or the desired operating mode. Depending on the consistency of the food or food to be heated, a comparatively slow increase in temperature may be advantageous in order to achieve uniform heating. Differences in the appropriate mode of operation may also result if either warming as soon as possible or warming for the first time after a first warm-up are provided for as long as possible.

In the context of the invention, in the control of the heating device, in particular, the amount of previously filled ice can be taken into account, which corresponds to the amount of water formed by melting after activation of the integrated heating device. The filled amount can for example be measured by the user and then entered into a control electronics of the thermal transport container. However, it is also possible to provide the control electronics with a display in which various parameters such as, for example, the quantity and type of food are interrogated in the context of a dialog menu, whereupon the control electronics calculates the amount of ice to be filled and displays it on the display.

For a variety of applications, in particular for carrying out a simple cook & chill process, a simply designed controller is sufficient, which can therefore be operated correspondingly simple. Such a simple control should first display and measure the temperature of the cooling, in which case after switching on the device it is merely monitored when the water has reached the desired temperature for the regeneration or re-cooking. Upon reaching the predetermined temperature for the regeneration or Nachgarung then a preset timer can be triggered, which expires after a predetermined time. The presence of water can be determined for example by a sensor. In a particularly simple way, however, a temperature monitoring in the heater can be done, since it is cooled in the presence of water and protected against overheating, with a complete consumption of water, a sudden increase in temperature is observed.

In the context of the invention, the regeneration or Nachgarung done directly in a water bath or steam. In this context, it is advantageous if a warning signal, for example an acoustic signal, is emitted or the regeneration process is stopped immediately. The presence of water can be determined for example by a sensor. In a particularly simple way, however, a temperature monitoring in the heater can be done, since it is cooled in the presence of water and protected against overheating, with a complete consumption of water, a sudden increase in temperature is observed.

The ice can be filled, for example, as easily pourable crushed crushed ice, which can be produced inexpensively in large quantities. It is also possible, however, to introduce the ice in another form, for example as ice cubes. For the formation of ice, normal water is usually provided without further additives. However, the invention is not limited to such a configuration. So can be adjusted by selecting the filled ice and the temperature within the thermal transport container. For example, if the at least one prepared food is to be kept cold at a temperature of less than 0 ° C, the ice may also contain salt, thereby shifting the melting point and then the melting energy occurring upon heating of the ice to lower temperatures.

When warming the prepared food or food form according to a preferred embodiment of the invention at the bottom of the thermal transport container, a water bath and about a steam atmosphere, wherein the at least one feed is heated by the steam. In order to ensure a high level of operational reliability with the simplest possible construction of the thermal transport container, it is preferably provided that the heating takes place approximately at normal pressure, wherein the build-up of an overpressure through an opening or a valve of the thermal container is avoided. Nevertheless, it is expedient to design the thermal transport container such that it is sealed so tightly during the cold-keeping of the at least one feed that no foreign substances can enter and no liquid can escape.

The at least one food is expediently arranged in a separate food container or the like. Preferably, various foods are placed in trays or in individual portions in the thermal transport container. In particular, dishes composed of different foods may be provided. For example, gastronorm containers, trays and open or closed portion plates can be picked up by the thermal transport container. In particular, a plurality of individual portions or a plurality of food compositions can be introduced side by side and / or one above the other in the thermal transport container, wherein during the regeneration of the food by steam a uniform heating takes place within the entire thermal transport container. The fundamentally possible integration of a blower is usually not required.

The top of the interior of the transport container may be formed so that condensing and draining or dripping water is passed to the food or food containers received in the interior. For example, the top of the interior may be provided with bevels or curves which direct condensing water into the edge region of the thermal transport container.

The heating means provided for heating is preferably integrated in the bottom of the thermal transport container. As an electric heater, in particular a foil heater is suitable, which may be applied, for example, on the underside of an inner trough of the thermal transport container. Furthermore, a heating plate, for example an induction heating plate, is also suitable. The integrated heating device can be used in the thermal transport container so that it does not have to be removed even when rinsing the thermal transport container. Compared to thermal transport containers with an additional device, which are known from practice, it should be noted that according to the inventive method, the previously filled ice must first be melted in the shortest possible time and the water formed must be heated so that water vapor to a sufficient extent forms. For example, the heater may have an electrical power of about 1000 watts or more.

The transport container may have a housing cover as a closure, so that the transport container after opening the housing cover, d. H. after removal or unfolding, accessible at its top. However, it is also possible embodiments that have a door on one of their side surfaces through which food can be introduced and removed.

In order to remove the water contained in the thermal transport container after carrying out the method according to the invention and the removal of the reheated or regenerated food, this can be easily dumped. However, in particular in the case of large thermal transport containers, it is also possible to provide a discharge device in the form of a drain cock, a drain hose or the like.

The invention will be explained in the following with reference to a drawing showing only one exemplary embodiment. They show in a schematic representation:

1 a thermal transport container during the refrigeration of prepared meals in the form of a plurality of individual portions,

2 the thermal transport container according to the 1 while warming up the prepared meals.

The provided for carrying out the method according to the invention thermal transport container 1 has according to its basic structure walls and a floor 2 made of insulating material 3 and a housing cover 4 or a side door, also made of insulating material 3 is formed. Essential part of the thermal transport container 1 is also an integrated heater 5 ,

In the embodiment specifically described is as a heater 5 an electric foil heater provided in the ground 2 is integrated and on the bottom of an inner tub 6 is glued. The housing cover 4 or the door are fixed with not shown closure means such that a tight seal of the thermal transport container 1 is possible.

According to the 1 is the thermal transport container with ice 7 , in particular crushed ice, filled. Above the ice covering the ground 7 are several covered portion plates 8th with prepared food side by side and stacked on top of each other. The prepared food was first prepared, for example by cooking or cooking, and cooled in a Cook & Chill process to 3 ° C and portioned at a temperature of 3 ° C and on the covered Portionstellern 8th in transport containers 1 brought in. Through the ice 7 and the insulation of the thermal transport container 1 The prepared meals can be kept cold for a very long time.

The thermal transport container 1 indicates a plug connection or a power cable 9 to be connected to an external power supply. According to the illustrated embodiment, furthermore, an electronic control system 10 provided with a display, which both to a temperature sensor 11 connected as well as the heater 5 can control. On the display can also during the cold holding the prepared food from the at least one temperature sensor 11 certain temperature can be displayed so that proper cooling can be checked. It is also possible that when a limit temperature is exceeded during the cold holding a warning signal is issued.

In order to warm up the prepared food, the integrated heating device becomes 5 from the control electronics 10 after connecting the power cable 9 activated to an external power supply. Such an activation can be effected both by a time control in the manner of a timer or an immediate user input. After activation of the heater 5 the ice melts 7 , wherein the water thus formed is further heated.

As 2 can be seen form when warming the prepared food at the bottom of the thermal transport container 1 a hot water bath 12 and above that a steam atmosphere 13 out. In the illustrated embodiment, the over-stacked and juxtaposed portion plates 8th on a rack 14 arranged so that all Portionsteller 8th be heated evenly by the water vapor formed. Instead of covered portion plates 8th can also uncovered portion plates or other food containers such as gastronorm container inside the thermal transport container 1 to be ordered.

The heating takes place approximately at normal pressure, wherein the build-up of an overpressure through an opening or a valve 15 is avoided. The avoidance of overpressure is expedient, on the one hand a simple embodiment of the thermal transport container 1 on the other hand to ensure safe handling.

Of the 2 It can also be seen that the housing cover 4 has a curved shape, whereby condensing water in the edge region of the thermal transport container 1 is directed and not on the portion plates 8th drips. In particular, if, in deviation from the specific embodiment described, open portion plates or other open containers are used, this avoids the uncontrolled supply of additional liquid to the food. However, direct contact with the steam formed may be advantageous depending on the food, for example, to complete a not yet complete cooking process.

The reheating of the prepared food can be done by the control electronics 10 to be controlled. For example, it may be provided to terminate the warm-up process after reaching a predetermined temperature, to maintain a predetermined temperature or a predetermined temperature range over a longer period, or to maintain different temperature curves during heating as a function of the food and / or a particular operating mode.

QUOTES INCLUDE IN THE DESCRIPTION

This list of the documents listed by the applicant has been generated automatically and is included solely for the better information of the reader. The list is not part of the German patent or utility model application. The DPMA assumes no liability for any errors or omissions.

Cited patent literature

• US 3741427 [0005]
• US 3608770 [0006]
• US 4206343 [0007]

Claims (12)

Method for transporting and heating food, comprising the steps of: filling an integrated heating device ( 5 ) comprehensive thermal transport container ( 1 ) with ice ( 7 ); Introducing at least one prepared food into the thermal transport container ( 1 ); Keeping cold the prepared food in the thermal transport container ( 1 ); subsequent activation of the integrated heating device ( 5 ) for generating a water bath ( 12 ) and / or water vapor; Warming the prepared food through the water bath ( 12 ) and / or the water vapor. Method according to claim 1, wherein the thermal transport container ( 1 ) a temperature sensor ( 11 ). Method according to claim 2, wherein the heating power of the integrated heating device ( 5 ) is temperature-dependent controlled. Method according to claim 3, wherein in the control of the heating device ( 5 ) the amount of previously filled ice ( 7 ) is taken into account. Method according to one of claims 2 to 4, wherein the achievement of a maximum heating temperature is monitored. Method according to one of claims 1 to 5, wherein the at least one feed with a temperature between 0 ° C and + 7 ° C in the thermal transport container ( 1 ) is introduced. Method according to one of claims 1 to 6, wherein in the warming of the prepared food on the ground ( 2 ) of the thermal transport container ( 1 ) a water bath ( 12 ) and above it a steam atmosphere ( 13 ) and wherein the at least one food is heated by the water vapor. Method according to one of claims 1 to 7, wherein the at least one feed is heated approximately at normal pressure and wherein the build-up of an overpressure through an opening or a valve ( 15 ) of the thermal transport container ( 1 ) is avoided. Method according to one of claims 1 to 8, wherein a plurality of individual portions or a plurality of feed compositions side by side and / or one above the other in the thermal transport container ( 1 ) are introduced. Method according to one of claims 1 to 9, wherein the top of the interior of the thermal transport container ( 1 ) is formed so that condensing and draining or dripping water is passed to the recorded in the interior food or food containers. Method according to one of claims 1 to 10, wherein the thermal transport container ( 1 ) is tightly closed during the cold keeping of the food. Method according to one of claims 1 to 11, wherein for heating an integrated in the ground electric heater, in particular a foil heater as a heating device ( 5 ) is used.

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