DE8100173U1 - Device for preserving food, especially baked goods, ready meals and the like - Google Patents

Description

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The invention relates to a device for preservation of food, in particular baked goods, ready meals and the like., According to the preamble of the protection claim.

In this device, the food is primarily medicated after completion in a hot state exposed to the effects of cold and when in use to the desired ' Temperature brought.

It is known that baked goods are not baked for the purpose of preservation Condition, i.e. in dough form, to a temperature of 0 ° to -5 c, whereby the fermentation process either interrupted or slowed down. The baked goods will

then before baking to a temperature of approx. + 30 ° Brought to +35 C to reach fermentation temperature, after which it is baked. This method has several Disadvantage. The time required for defrosting and proving can only be set using a timer for pieces of dough of the same size can be used (in the same room or cupboard) after smaller pieces have already over-fermented while the bigger ones haven't even thawed yet. Furthermore, after the fermentation process is effected by enzymes, with the same setting of humidity, duration and temperature not the same fermentation success every day. Every bakery specialist is familiar with this fact. It depends on various climatic factors and also on factors that have not yet been fully explained scientifically. aside from that makes thawing necessary for the fermentation process Climate with high humidity is usually unavoidable, that there is condensation on the delicate surface of the dough forms, whereby the water droplets dissolve the surface of the dough somewhat, mechanically unstable do. These spots then appear in the form of bubbles due to the internal pressure of the dough pieces during the baking process, precisely because of the above-mentioned loss of strength under the water droplets. This creates a unsightly surface of the baked goods. After all, the goods must be in the proofing break room or cabinet for a long time be removed before delivery, after the baking process, the oven work has yet to be done. In one Bakery starts with the most valuable time, the morning hours.

From GB-PS 1 273 217 a cooling container with insertable dishes has become known, the bottom of which has optionally switchable heating device, whereby the possibility is offered to eat, e.g. for

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Keeping passengers cool and warming up if necessary without having to take the food out of the dishes. This system does not offer the possibility of baked goods such as bread., and rolls to be prebaked in large quantities and delivered fresh if required.

The present invention has set itself the goal of a device for preserving baked goods, in particular Bread, ready meals and other foods to create, thus avoiding the disadvantages outlined and fresh, warm, deliverable goods are available at the time of delivery, fully automatically, without the Any additional work required. This goal is achieved with a device of the type mentioned at the beginning Type achieved by the measure according to the characterizing part of the protection claim.

With this system, defrosting and heating that can be set in advance can take place in the same device, without the goods having to manipulate.

The goods, e.g. B. the baked goods can thus be brought into the cell in a fully baked, oven-hot state, which, with appropriate operation of the evaporator, forms a shock freeze room or cabinet in which the goods are cooled down to -7 ° C, measured in the core, in a very short time, It is known that aging, retrogradation, is interrupted in the baked goods at -7 ° C. The goods, e.g. baked goods, are then stored _{in the same facility at -18 ° C to -24 ° C.} When loading the device according to the invention is in and of itself

well-known program control device the desired: day and the Set the desired time when the goods, e.g. Baok-H goods, should be warm and ready for delivery.

The device according to the invention now stores the goods, e.g. Baked goods, with low temperatures up to this point in time, when the thawing period begins before removal. In the Thawing period, the evaporator used for shock freezing and storage is switched off and waited until the core temperature of the goods under the influence of the ambient temperature and the insulation diffusion to about -9 ° C has risen. Then the heating device is put into operation, so that the core temperature of the goods quickly to + 30 ° to + 60 ° C, preferably to about +40 ° C. This rapid heating of the goods from about -9 ° C to about + 40 ° C has the advantage that the goods have a critical temperature of about -7 C, which is an unfavorable temperature Has an influence on the goods. The warming of the goods from the storage temperature to -9 C below Simply switching off the evaporator is easy and saves energy.

When warming up the baked goods, especially bread, Moisture is required to prevent the baked goods from drying out, which in the present case is caused by the defrosting water the evaporation maturity is obtained. The heating device can be designed in the form of heating elements according to Austrian Patent No. 358,616. According to This device is provided with sickle-shaped, electrically heated heating elements on the outer surface of the evaporator, whose heat is driven by fans through the fins of the evaporator, so that the .Kühlrippen attached ice is melted. In addition, the cooling fins can pass through coils, welohe im

»If necessary, use a heating medium. That cannot be done here; ' ^: Drain the evaporated melt water into a cup located below the evaporator, in which it is made to evaporate by an additional heating device.

<After is preserved in the inventive device fully baked λ \ goods such as baked good with a consolidated surface of errors and caused by condensation on the ί pastries surface all the eliminated at f the description of the proofing interruption listed sonsti- ♦ ■■ gen difficulties.

• A major advantage of the invention is that : the gradual freezing of the goods, e.g. the finished baked goods, and reheating at the desired time takes place in one and the same device.

However, it has been shown that the treated goods, in particular the baked goods, briefly before leaving the cell is to be subjected to a drying process, woi, ' through the research and the good appearance of the baked goods is aimed. For this purpose, the cell is provided with at least one fan, which warm air from the bakery drives into the cell, whereby 'as a result of an overpressure built up in it, an in the wall of the cell provided flap is opened, which closes a ventilation opening through which the moist air of the Cell escapes. To prevent further evaporation of the liquid from below the evaporator provided cup, a solenoid valve can be provided, which immediately before the start of the drying period drains the liquid from the cup. These measures enable a significant reduction in humidity in the cell, e.g. from about 90% to about $ 40.

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In cases in which there are several between the ejection of the goods from the cell and the arrival of the next batch If hours pass, the cell can also be used to ferment a batch. Pur a fermentation process is next the warmth also requires a certain humidity. However, this can result from a storage process the defrosting liquid of the evaporator is no longer disputed as these are already used up at least for the most part for the defrosting or heating process of the baked goods has been. This moisture required for the fermentation process is provided by an additional humidification device brought in. However, such a device is only required if the device according to the invention is also used for a fermentation process is used.

In the drawing, a simplified embodiment of the device according to the invention is shown schematically. 1 shows a cross section of the device and FIG. 2 shows a lamella of the evaporator.

The device has an "insulated" titanium wall 8 Chamber or cell 1, which can be closed by an insulated door 2. Located in chamber 1 an evaporator 3 »which in the present case is arranged in the middle of the chamber 1, so that around it the goods to be cooled can be stored in mobile racks 4. The vaporizer can of course also be connected to the ~ " Side be arranged, with the shock freezing and storage and thawing only on one side of the evaporator going on.

The evaporator consists of pipe coils through which a refrigerant flows and another pipe coil through which, as described in more detail below is, at a certain operating position of the

steamer a means of heat transfer is performed. On the Coiled tubes sit lamellas at small intervals. In the present case, rectangular slats 5 are provided, each of which is penetrated in the middle by a heat transfer pipe 6 and in the corners by refrigerant pipes 7 whose diameter is smaller than that of the heat transfer tube. Of course he can Diameter of both pipes the same or that of the refrigerant pipes 7 larger than that of the heat transfer medium pipe or the heat transfer medium pipes. A liquid that freezes very deeply is used as a heat transport medium, E.g. brine or antifreeze is used so that the liquid does not cool the goods in chamber 1 freezes. The condenser heat of the refrigerator can also be used to defrost and warm up the goods, e.g. baked goods or electric heating rods or other energy sources as well as heating registers that do not work with the evaporator connected.

Such a gate direction can be operated in the following way: The goods to be cooled, e.g. baked goods, are placed in the Racks 4 retracted into chamber 1 and grouped around evaporator 3. After closing the door 2, the Goods, zl: B. Baked goods, as previously described, for the time being shocked and then stored at the low temperature.

In order to have the goods, e.g. baked goods, ready for delivery at a certain point in time, the refrigerant supply one for defrosting and heating * the goods, e.g. baked goods, required time before delivery of the same, by a preset program switching device or the like. interrupted until the core temperature of the goods, as already mentioned, has risen to around -9 C. So-

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then the heat medium is driven through the pipe 6, Bodass the evaporator 3 now acts as a heater. The frost on the lamellas and the pipes thaws out and prevents it from drying out the goods, e.g. the baked goods Moisture during the heating up of the same. An air humidifier can also be used for certain goods be used. In addition to or instead of this heating, the heating elements mentioned at the outset can be provided be.

Of course, further structural changes can be made within the scope of the invention.

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Claims (1)

• · Dr. Gerhard Ratzel · "'" ··' Patent attorney
68 Mannheim 1 12th APR. TO Seckenhelmer Str-36a Telephone ΊΟ 6515 Protection entitlement Device for the preservation of food, in particular Baked goods, ready meals and the like, in which an open and open cell or chamber for introduction the food to be treated is easily seen in a carrier in which a freezer in the form of a Evaporator, a heating device and devices for humidifying and drying the air in the cell or chamber are arranged, characterized in that the cell or chamber (1) has one of isolated walls (8) Enclosed room with an insulated door (2) for moving in and out of one on the floor of said room mobile racks (4), carrier or the like. has, the cell or chamber (1) at least one, warm air E.g. from the bakery into the cell or chamber (^ driving fan as well as one caused by overpressure in the Cell or chamber (1) has outwardly openable flap. 6.4.1984
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