前苏联专利SU1662336A3 Plant for fast cooking of dry macaroni

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专利摘要:
In a process for the fast cooking of pasta and the like, a metered quantity of food is introduced, from the top, into a containing chamber (8) embodied in a boiler (7), in said containing chamber (8) pasta being homogeneously distributed. Subsquently water at high pressure and temperature coming from boiler (7) is also introduced into the containing chamber (8). The expansion of water in the containing chamber (7) takes place without forming overheated vapour so that water can homogeneously impregnate and soften pasta wihtin a period shorter than 40 seconds. Pasta is then conveyed into a pause chamber (9) where cooking goes on for a period shorter than 40 seconds. The last cooking operation takes place in the consuming vessel (76) where pasta is finally transferred, while the final consumer is putting dressing thereon.
公开号:SU1662336A3
申请号:SU874203717
申请日:1987-10-19
公开日:1991-07-07
发明作者:Пратолонго Модесто
申请人:Нума Нуове Маккине Ср.Л (Фирма)；
IPC主号:

专利说明:

the walls are common with the boiler body, and the second wall is inside it. The thickness of the second wall is preferably less than the thickness of the first wall, and therefore the wall of the boiler, to eliminate the influence of temperature errors.
Container chamber 3 is made in the shape of a truncated cone, the smaller base of which is turned down and closed by a bottom that is removed from the base of the boiler by an amount equal to one fifth of the height of the boiler 2,
A shut-off ball valve 9 is mounted above the chamber 3, which is fastened with screws 10. A diffuser 11 is formed in the bottom of the chamber.
Chamber 3 communicates with boiler 2 through inlet 12, which extends from the upper end of the boiler to the bottom of chamber 3.
Chamber 3 communicates with the exposure chamber 7 through the passage passage 13, of which the combined action valve is installed, including shut-off valves 14 and 15, and shut-off valves 14 and 15 can be actuated simultaneously using a pressure reducing device 16. In addition, there is a safety valve 17, connected to the exhaust pipe 18, starting from the exhaust pipe 12 and providing a boiler with the exposure chamber 7. The safety valve 17 opens when, as a result of thermal expansion of water or for any other reasons, the pressure inside the boiler exceeds the set safe value,
The boiler 2, closed from the bottom by a flange cover 19, is provided with electrical resistance for heating, terminals 20 of which are connected via a switch to a thermostat 21 and a pump 4 supplying water from an external source to the boiler 2.
The pump 4 is connected to the boiler through a supply pipe 5, including preheating sections 22 and 23. Section 22 is made in the form of a pipe helix, which is located in the upper part of the exposure chamber 7, section 23 is also made in the form of a pipe helix, embedded in the walls of the boiler in its upper part. Thus, the water passing through the spiral pipe is heated by the action of excess heat accumulated in the upper part of the boiler. After passing through section 23, the water is removed through the outlet 24 to the bottom of the boiler.
The supply pipe 5 has a non-return valve 25, which provides a constant water pressure in the pipe 5 and in the boiler 2.
The holding chamber 7 has a cylindrical shape and is closed at the bottom with a movable cover 26, which guarantees tightness due to the presence of a flat seal 27. The cover 26 is attached to the crank arm 28, which rotates the axis 29, and is actuated by means of a reduction device 30 through the shaft 31. Near the base chambers 7 of the outlet, a large number of drainage holes 32 are located, communicating with a water trap 33, along the vertical axis of which a water meter can be moved, having an outlet to the outside and assigned to The excess water is condensed in the holding chamber 7 during the preparation process.
The chamber 7 has a cylindrical diffuser 34, mounted vertically
0 before channel 12. Preferably, the diffuser 34 should have a diameter equal to half the diameter of the chamber 7. The base of the diffuser is closed by a mesh filter element. A filter element is also installed around the top of the diffuser 34, the outer edge of which is connected to the inner wall of the exposure chamber 7. The measuring device 8 for dosing macaroni contains a circular base 35, rotating around a vertical axis. The base 35 encloses a stationary ring 36, which is coplanted with a rotating base 35 and provided with a discharge pipe 37, located 5 above the shut-off valve 9. The discharge pipe 37 is preferably positioned at an offset of -10 ° relative to the vertical axis of the chamber 3. On the base 35 there are coal compartments 38, each of which is formed by side walls 39 and annular wall 40.
The metering device 8 is provided with a distributor for separating portions of the product,
5 including a curvilinear adjustment element 41, hinged on a fixed ring 36 by means of an axis 42, and a partition 43. During operation of the measuring device 8 an adjustment element
0 41 is located in the direction of the partition 43 in the direction of rotation of the base 35.
The metering device 8 also includes pushers 44, each of which is connected to a spring control device.
5 45, designed to allow the base 35 to rotate by an angle corresponding to the pitch between the compartments 38 of the discharge port 37 and the dispenser for separating portions of pasta. The measuring device is equipped with a reducing device 46.
A vessel 47 for the finished product is installed under the exposure chamber 7.
The installation works as follows.
The boiler is filled with water, which is heated to 130-150 ° C, and the pressure rises to 4-6 at.
Under the action of a manual or automatic actuated switch, the shut-off valve 9 opens. As a result, the reduction device 46 interacts with the measuring device 8. The latter delivers a predetermined portion of pasta or dough into chamber 3, at which point valve 9 is fully opened and the product portion falls vertically into chamber 3 and is evenly distributed over the entire area.
Immediately after the fall, the valve 9 automatically closes. When the valve 9 is closed, the locking valve 14 opens, and the locking valve 15 closes, the pump 4 is turned on, as well as the electrical resistance. Under these conditions, water from the boiler 2 is supplied to the chamber 3 through the outlet 12, where it is first converted to saturated wet steam due to the different pressures existing in the boiler 2 and chamber 3.
Initially, the expansion of the steam in the chamber 3 is controlled and suppressed by the diffuser 11 and the product forming the filter pad loaded into the chamber. Therefore, it is possible to supply water to the chamber 3 under relatively high pressure without fear of the formation of superheated steam.
Water and steam entering chamber 3 are quickly absorbed by the product, as a result of which it softens quickly. The high pressure created inside chamber 3 ensures that the product is evenly saturated before its subsequent softening occurs. The shape of the chamber 3 and its location inside the boiler 2 allow the chamber 3 to be filled with water and steam without any heat exchange with the external environment.
After filling the chamber 3, the reduction device 16 is triggered by a command from a time relay adjusted to a time in the range of 20-40 seconds. Under the action of the pressure reducing device 16, the shut-off valve 14 is closed and at the same time the second shut-off valve 15 is opened. Under these conditions, the food product and water with steam surrounding the food product and absorbed by it is pushed into. the exposure chamber 7 by the pressure existing in the chamber 3.
While the product and liquid are directed from chamber 3 to chamber 7, water and steam that have soaked the food product are removed from it as a result of a pressure change.
When the product leaves the channel 13 at high speed, it encounters the diffuser 34, which directs it to the movable cover 26, where the product is evenly distributed over its entire surface.
Thereafter, exposure is carried out in chamber 7, where excess water and steam are removed. Thus, the steam rising in the chamber 7 releases heat from the first section 22 of the feed pipe 5. As a result, it is completely condensed and drops to the bottom of the chamber 7 as water. The uncondensed excess steam is removed to the atmosphere. Excess water is removed through a water meter tube installed in the water trap 33.
Being in the chamber, the product again absorbs some of the water. Together with the newly absorbed water, the product undergoes a preparation process, during which the mineral substances contained in it (phosphorus, potassium, magnesium, calcium, sodium, chlorine) are converted into mineral salts.
0 Then, the movable cover 26 is lowered under the action of the reduction device 30 when a command is received from another time relay configured in accordance with a time range of 20-40 seconds from the moment when the product was dispensed from chamber 7.
When the cover 26 is lowered, the food product and the water that has not been absorbed into it enters the vessel 47 installed under
0 by the chamber 7. After this, the vessel 47 is removed from the installation and the consumer adds seasoning to the product.
At the time of seasoning, cooking pasta completes 5 seconds.

权利要求:
Claims (6)
[1]
Claims 1. Apparatus for accelerated cooking of dry pasta, comprising a body and a boiler mounted therein, filled
0 with water, a pump for supplying water to a boiler with a pressure limiting valve, a supply pipe for connecting the pump to a boiler, a container chamber vertically located inside the boiler, a measuring device three for dosing the supply of pasta to a container chamber, a shut-off valve located above the container chamber for closing the chamber after feeding into it a makarish discharge channel connecting the cavity of the boiler with the cavity
the container chamber, the second shut-off valve located in the outlet channel for distributing pasta, the exposure chamber, the bottom of which is movable, the overflow channel with the valve for connecting the lower part of the container chamber to the exposure chamber and the vessel located in the lower part of the chamber below the exposure chamber, characterized by the fact that, in order to increase productivity, the container chamber has the shape of a truncated cone, the smaller base of which is turned downwards and is positioned so that the pasta inside it forms a filter The waste layer prevents the formation of superheated steam, the installation is additionally equipped with a diffuser designed to supply water and water vapor to the container chamber, and an outlet channel connects the upper part of the boiler to the lower part of the container chamber to supply water and steam to the container chamber, while supplying the pipe consists of a first section for preheating water coming from the feed pump with heat from steam separated from pasta distributed in the holding chamber, and a second section interacting with the upper part of the boiler and connected to the second outlet channel for supplying preheated water to the lower part of the boiler.
[2]
2. Installation according to claim 1, characterized in that in order to maintain a constant temperature in the volume of the container chamber, the latter has one of the walls in common with the boiler, and the other passes through the inside of the boiler with a thickness less than the wall thickness in common with boiler
[3]
3. The installation according to claim 1, in which it is so that in order to prevent temperature changes in the container chamber, the bottom of the container chamber is located above
boiler bottom at a distance equal to at least 1/5 of the height of the boiler.
[4]
4. Installation pop. 1, characterized in that it is equipped with a mesh filter located in the exposure chamber so that
its lower surface is located above the orifice of the channel of the shut-off valve.
[5]
5. Installing pop 1, characterized in that the cavity of the boiler with the cavity of the chamber
The shutter speed is connected by at least one safety valve having an outlet.
[6]
6. Installation under item 1, characterized in that the measuring device consists of a base made in the shape of a circle and having a ring enclosing it, a number of compartments arranged in equal pitch on the base, a row of tappets, each of which is connected to a spring the manager
a device designed to provide a base rotation at an angle corresponding to the pitch between the compartments, a discharge nipple and a distributor for separating a portion of the product.
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类似技术:

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同族专利:

公开号 | 公开日

AU588987B2|1989-09-28|

WO1987004910A1|1987-08-27|

US4869160A|1989-09-26|

EP0258374A1|1988-03-09|

US4954359A|1990-09-04|

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CA1322883C|1993-10-12|

JPS63503115A|1988-11-17|

AU7084087A|1987-09-09|

引用文献:

公开号 | 申请日 | 公开日 | 申请人 | 专利标题

US3592668A|1968-03-11|1971-07-13|Food Masters Inc|Pressure induced heat transfer cooking apparatus|

US3937135A|1971-10-09|1976-02-10|Santa Martha Bay Shipping And Trading Co., Ltd.|Apparatus for the fast cooking, in hot water, of dosed quantities of foodstuffs in general|

EP0140987B1|1983-10-03|1987-12-23|Interimport F. Caceffo GmbH|Apparatus for cooking food|

IT1192607B|1983-10-03|1988-04-27|Lorenzo Lucchetti|AUTOMATIC EQUIPMENT FOR COOKING DRIED FOOD-LEGUMES AND SIMILAR FOODS|

US4635812A|1985-06-21|1987-01-13|Martin Mueller|Apparatus for heating pasta and sauce|

IT1201339B|1985-07-31|1989-01-27|Soimex Srl|MACHINE FOR THE QUICK COOKING OF SPAGHETTI DOSE|

US4732080A|1986-07-10|1988-03-22|Vita Lawrence M|Apparatus for preparing hot food|

IT1197200B|1986-09-10|1988-11-30|Comind Progetti|PROCEDURE FOR THE AUTOMATIC COOKING OF FOOD PASTA, AND PASTA-COOKER MACHINE SUITABLE TO CONCRETE IT|US4649810A|1985-08-22|1987-03-17|Wong Don M|Automatic cooking apparatus|

EP0296549B1|1987-06-24|1992-09-02|Trading Services International S.R.L.|Rapid cooking apparatus for food, in particular pasta such as spaghetti|

IT1230590B|1988-10-21|1991-10-28|Nuova Faema Spa|MACHINE FOR RAPID COOKING OF SPAGHETTI, BUCATINI AND SIMILAR.|

US4979435A|1989-04-26|1990-12-25|Sanyo Electric Co., Ltd.|Apparatus for automatically processing, cooking and selling noodles|

US5228382A|1990-02-26|1993-07-20|Sanyo Electric Co., Ltd.|Automatic foodstuff vending and cooking apparatus for producing noodles and the like foodstuffs|

US5070774A|1990-08-08|1991-12-10|Giuseppe Dovile|Machine for the rapid and automatic cooking of foodstuffs, particularly pasta|

US5010806A|1990-08-09|1991-04-30|Narcisi Henry R|Machine to fast cook pasta and similar foods|

US5033364A|1990-10-09|1991-07-23|Narcisi Henry R|Machine to fast cook spaghetti and the like|

IT1244734B|1991-02-13|1994-08-08|Francesco Crolla|PROCEDURE FOR THE FAST COOKING OF FILAMENTARY AND SIMILAR FOOD PASTA AND EQUIPMENT FOR ITS REALIZATION|

US5172627A|1991-10-23|1992-12-22|Narcisi Henry R|Machine to fast cook spaghetti and the like|

US5215001A|1992-07-23|1993-06-01|Narcisi Henry R|Fast cook pasta machine and pasta combination|

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US9060642B1|2012-08-15|2015-06-23|Jeffrey Armbrust|Modular cooking and steaming system|

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法律状态:

优先权:

申请号 | 申请日 | 专利标题

IT1944786A|IT1204454B|1986-02-18|1986-02-18|Pasta fast cooking method e.g. dry spaghetti|

CA000542766A|CA1322883C|1986-02-18|1987-07-22|Process for the fast cooking of pasta and the like and apparatus to put the process into practice|

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