WO1994016607A2 - Procede et dispositif permettant de reguler la temperature de denrees alimentaires - Google Patents

Procede et dispositif permettant de reguler la temperature de denrees alimentaires Download PDF

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Publication number
WO1994016607A2
WO1994016607A2 PCT/DE1994/000075 DE9400075W WO9416607A2 WO 1994016607 A2 WO1994016607 A2 WO 1994016607A2 DE 9400075 W DE9400075 W DE 9400075W WO 9416607 A2 WO9416607 A2 WO 9416607A2
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WO
WIPO (PCT)
Prior art keywords
temperature
liquid
heated
container
module
Prior art date
Application number
PCT/DE1994/000075
Other languages
German (de)
English (en)
Other versions
WO1994016607A3 (fr
Inventor
Hubert Walter
Hubert Bohner
Original Assignee
Hubert Walter
Hubert Bohner
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Priority claimed from DE4302562A external-priority patent/DE4302562A1/de
Application filed by Hubert Walter, Hubert Bohner filed Critical Hubert Walter
Priority to AU58794/94A priority Critical patent/AU5879494A/en
Publication of WO1994016607A2 publication Critical patent/WO1994016607A2/fr
Publication of WO1994016607A3 publication Critical patent/WO1994016607A3/fr

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Classifications

    • H—ELECTRICITY
    • H05—ELECTRIC TECHNIQUES NOT OTHERWISE PROVIDED FOR
    • H05B—ELECTRIC HEATING; ELECTRIC LIGHT SOURCES NOT OTHERWISE PROVIDED FOR; CIRCUIT ARRANGEMENTS FOR ELECTRIC LIGHT SOURCES, IN GENERAL
    • H05B6/00—Heating by electric, magnetic or electromagnetic fields
    • H05B6/02—Induction heating
    • H05B6/10—Induction heating apparatus, other than furnaces, for specific applications
    • H05B6/12—Cooking devices
    • H05B6/129—Cooking devices induction ovens
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J27/00—Cooking-vessels
    • A47J27/14—Cooking-vessels for use in hotels, restaurants, or canteens
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J39/00—Heat-insulated warming chambers; Cupboards with heating arrangements for warming kitchen utensils
    • A47J39/006—Heat-insulated warming chambers; Cupboards with heating arrangements for warming kitchen utensils for either storing and preparing or for preparing food on serving trays, e.g. heating, thawing, preserving
    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F24—HEATING; RANGES; VENTILATING
    • F24C—DOMESTIC STOVES OR RANGES ; DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION
    • F24C15/00—Details
    • F24C15/16—Shelves, racks or trays inside ovens; Supports therefor
    • F24C15/162—Co-operating with a door, e.g. operated by the door
    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F24—HEATING; RANGES; VENTILATING
    • F24C—DOMESTIC STOVES OR RANGES ; DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION
    • F24C15/00—Details
    • F24C15/34—Elements and arrangements for heat storage or insulation
    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F24—HEATING; RANGES; VENTILATING
    • F24C—DOMESTIC STOVES OR RANGES ; DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION
    • F24C9/00—Stoves or ranges heated by a single type of energy supply not covered by groups F24C3/00 - F24C7/00 or subclass F24B
    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F28—HEAT EXCHANGE IN GENERAL
    • F28D—HEAT-EXCHANGE APPARATUS, NOT PROVIDED FOR IN ANOTHER SUBCLASS, IN WHICH THE HEAT-EXCHANGE MEDIA DO NOT COME INTO DIRECT CONTACT
    • F28D1/00—Heat-exchange apparatus having stationary conduit assemblies for one heat-exchange medium only, the media being in contact with different sides of the conduit wall, in which the other heat-exchange medium is a large body of fluid, e.g. domestic or motor car radiators
    • F28D1/06—Heat-exchange apparatus having stationary conduit assemblies for one heat-exchange medium only, the media being in contact with different sides of the conduit wall, in which the other heat-exchange medium is a large body of fluid, e.g. domestic or motor car radiators with the heat-exchange conduits forming part of, or being attached to, the tank containing the body of fluid
    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F28—HEAT EXCHANGE IN GENERAL
    • F28F—DETAILS OF HEAT-EXCHANGE AND HEAT-TRANSFER APPARATUS, OF GENERAL APPLICATION
    • F28F13/00—Arrangements for modifying heat-transfer, e.g. increasing, decreasing

Definitions

  • the invention relates to a method and a device for adjusting the temperature of food, as they are used in particular for heating, keeping warm, cooking, baking or keeping freshly prepared or unprepared food in commercial kitchens.
  • Electric heating coils are most often used in such canteen kitchens for heating dishes, as is required for baking or cooking, and an attempt is made to transfer the converted electrical energy to the goods to be heated with as close direct contact as possible.
  • the heat is most often transferred to the food to be cooked or kept warm by conduction. Relatively large heat losses occur here, since large areas of the stoves and pots or pans which are generally used are not in direct contact with the food to be heated or, for example, the stovetop, which is therefore advantageous Provide prerequisites for a large proportion of radiated heat loss. ..
  • the liquid brought to the temperature suitable for the intended use also serves as a storage medium which, in addition to the storage effect, can also form a certain buffer due to a sufficiently tempered quantity.
  • a large amount of liquid can be heated in commercial kitchens and from an insulated central container via a pipe system that has valves controlled by electronic temperature and is connected to various individual consumers.
  • the oil which is preferably used for keeping food warm or cooking is metered in according to the temperature required there and releases the heat through large-area contact to the areas which are in contact with the food.
  • the temperature control can be carried out in such a way that the volume flow is regulated via valves or that the pumped liquid quantity is also influenced by increasing the pump output. If the temperature gradient is sufficient, however, the use of such pumps can also be dispensed with.
  • each consumer can be supplied with either cold or heat.
  • Residual heat of the rinse water to heat and only that to achieve the required temperature difference by additional heating It is also possible to use or combine several such secondary heat sources, depending on which is available.
  • the liquid to cool the food can also be pre-cooled or cooled to the level achievable with it, for example at low outside temperatures by the outside air or by the relatively low temperature of the drinking water, or the low temperature of the waste water from refrigeration machines be used, so that in this case only the further required temperature difference has to be achieved by adding additional energy.
  • oils is particularly suitable as a medium, which can be used in a wide temperature range for both cooling and heating, that is to say in a temperature range which is preferably from -20 ° C. to at least 250 ° C. extends, are liquid.
  • This has the advantage that only one carrier medium has to be used if cooling and heating are required, so that no separate circuits have to be installed in the individual kitchen appliances.
  • these particles of substances with good thermal conductivity can be added.
  • Metal chips which are produced as industrial waste, are particularly suitable.
  • the storage capacity of the liquid can be increased by adding quartz sand, for example.
  • Synthetic multigrade oils or silicone oils are preferably used as oils. The latter mainly have the advantage, among others, that no coking occurs even at higher temperatures, which could contaminate the piping system.
  • metals with a low melting point such as tin.
  • Tin with a melting temperature below 200 ° C is liquid in the temperature range above this temperature and has an extremely good thermal conductivity.
  • all cavities which are adapted in shape to the use are filled in and ensure a large-area effective heat exchange.
  • the heat generated in this way can advantageously be distributed over a large area and uniform heating is brought about.
  • such metals have greater heat capacities than the oil otherwise used for heat conduction, so that the heat absorbed by them is stored in the metal for a longer time. Another positive effect is that such metals are not very aggressive and have only a slight tendency to degass in the temperature range that occurs.
  • the surface area that is in direct contact with the food to be heated can preferably be formed from ceramic composites on which glazes or glazes are applied and for the purpose of improved thermal conductivity, corresponding additives such as the metal chips already mentioned or other good heat conductors are also incorporated in them .
  • the size of the individual chips should be relatively mixed, since small ones have good heat conduction and large ones have better storage properties.
  • appropriately composed plastics can also be used, which may also contain carbon fibers.
  • the cavities or the piping system so that the temperature-carrying liquid can get very close to the goods to be heated or cooled.
  • the desired temperature can be transferred directly to the food without major losses and, at the same time, there is the possibility of creating a certain compensation by increasing the volume flow if, for example, a jump in temperature has occurred due to the introduction of fresh goods, for example when frying or when Cooling should be compensated quickly.
  • This volume should preferably be filled with an inert gas, for example nitrogen, which, even at relatively low temperatures, has a pressure which is above atmospheric pressure in order to avoid the penetration of oxygen, since the oils which are generally to be used are below Influence of oxygen is subject to a certain aging and this has a negative effect in particular on the temperature behavior of the oil.
  • an inert gas for example nitrogen
  • the piping system can be designed so that an additional function is possible.
  • This additional function can consist in that the foods to be tempered can be stored in a suitable manner, for example in stack form. So the appropriately tempered liquid gets into the direct area, in which the required temperature must be made available.
  • the piping system designed in this way can be used both for cooling purposes and for keeping warm, if in all cases the same temperature medium is used or media are used which are readily miscible with one another.
  • both cooled and warm food can be contained together in one vehicle.
  • multiple couplings can be present on insulated liquid stores, to which a plurality of pipe supports can be connected at the same time.
  • a heating or resistance wire system can also be used for this purpose, which is designed as a grid and is formed, for example, from constantan wires embedded in an insulating body.
  • the wires arranged in a grid are connected to each other at the nodes, so that the electrical current supplied via external contacts, the area determined by the grid, heats up relatively evenly and at the same time ensures that a function of this additional heating system is guaranteed even after individual conductor strings have been cut.
  • the particular advantages of the device according to the invention lie above all in a short regeneration time of approximately 2.5 minutes after opening a module box.
  • the modular drawers with locking mechanisms guarantee large energy savings, individual adjustments in the stacking area, significantly less hot (cold) air that can be lost (especially steam produced at high cost), significantly better working atmosphere and less space requirements, since the whole door does not always have to be opened.
  • the most advantageous is a combination of the flow channels and snap-in heaters. So that this tempering flow can also give off its energy well into the interior, at least the surface to be tempered should not be made of plastic, or should be provided with holes on top of that.
  • the device according to the invention advantageously also has a housing part in which heat and cold can be generated and also any necessary control and / or regulating units can be accommodated.
  • the invention is based on
  • FIG. 1 shows a block diagram of a central heating and cooling supply for a commercial kitchen
  • Figure 2D a grill or hot plate
  • Figure 3 shows a combined hot / cold unit
  • Figure 4 shows a slide-in container
  • Figure 5 shows a liquid conductor
  • Figure 6 shows a stack carrier
  • Figure 7 shows a pipe stacker with storage containers
  • FIG. 11 an evaporator
  • Figures 12 and 13 are sectional views of a grill or
  • FIG. 14 shows a further embodiment of a grill or
  • FIGS. 15 and 16 show a further embodiment of such an oven
  • Figure 17 shows an embodiment of the device as
  • FIG. 18 shows a cross section through a module system
  • FIGS. 19A and 19B each show a view of a module container
  • Figures 20 to 22 each have two views from different
  • Figure 23 shows an embodiment of module containers
  • FIG. 24 shows a stackable module system
  • Figure 27 is a view of a device according to the invention with a separate outer housing part.
  • the liquid medium can be preheated, for example, by means of a heat exchanger 1 using solar energy and then further preheated in an additional heat exchanger 4 using waste heat, such as is produced in commercial kitchens at a wide variety of workplaces and stands, and finally heated to the desired final temperature in a conventional manner become. It is therefore possible to use a wide variety of forms of heating, e.g. heating by means of electric heating coils or / - spirals, or the combustion of gas, as is the case in many kitchens, even in small kitchens. In any case, the liquid should be heated to a temperature above 200 ° C. and temporarily stored in a strongly insulated memory 3 for use in individual kitchen modules (heat consumers) 7 to 11.
  • the supply of further energy is indicated by the arrow pointing in the direction of the additional heat exchanger 4.
  • the hot liquid passes through a piping system 17 to the individual heat consumers 7 to 11, which are required in every kitchen.
  • the supply to the individual kitchen modules 7 to 11 takes place depending on the temperature required on each individual module.
  • control valves can be adjusted depending on the measured temperatures on the individual modules 7 to 11.
  • the heated liquid reaches, for example, fryers 7, grill plates 8 and can also be used in combi steamers 9, ovens 10 and in a hot / cold combination 11 for keeping food warm.
  • the cooling circuit is also formed by a heat exchanger 2, in which the liquid to be cooled in this case, taking advantage of low temperatures, such as, for example, the cold outside air in winter or the relative cold of drinking water, to reduce the liquid temperature to a level that is possible with these means is being used.
  • the temperature required for cooling is given to the liquid by means of a further additional heat exchanger 6. It is possible, as already described for the heating of the temperature-carrying, liquid medium, to provide a further precooling stage in which a second, relatively low temperature, which is below the temperature of the heat exchanger 2, is used and the liquid is further cooled down in a cascade-like manner .
  • a third heat exchanger (not shown in this circuit diagram) for the final cooling of the liquid, which uses the temperature that is made available with conventional refrigerators; An arrangement of further cooling units in this chain is also conceivable.
  • a store 5 is provided for the intermediate storage of the cooled medium.
  • Both the store 3 and the store 5 must have a sufficient volume in order to be able to compensate for suddenly occurring heating or cooling requirements, as is constantly the case in the daily operation of a commercial kitchen, since a suddenly occurring heating or cooling requirement can be compensated for the liquid volume in the storage 3 or 5 can be compensated.
  • the consumers for the cooled medium are also connected to the store 5 by means of a pipe system 18.
  • the temperature control takes place in the already described Wise.
  • the cooled-down liquid can also be supplied in individual modules 12 to .15 to be cooled in the form of a series connection in which the temperature gradient from low to higher temperatures, depending on the required consumer temperature of the individual modules from 12 to 15, is taken into account by a corresponding sequence in the chain.
  • the wine counter 14 can of course be arranged behind the refrigerator 15 and the ice cream counter 13, since a higher temperature of the coolant is permissible in the wine counter 14.
  • the individual consumers can be arranged in a temperature-dependent cascade in reverse.
  • a connection between the hot and cold circuit is possible via a line system 19, which is preferably attached to warm / cold modules.
  • These warm / cold modules 11, 12 serve both for cooling, as is the case when keeping, for example, prepared dishes fresh, and for the fact that it is possible to heat these prepared dishes in the same combination 11, 12 at a certain desired time To make available. This is done by removing the cold liquid from the heat transfer pipe system at a desired point in time and introducing hot liquid into the warm / cold combination 11, 12 by opening a valve and heating the stored food immediately.
  • a fryer according to the invention has a container interior 20 filled with frying oil in a normally known manner, which is surrounded as far as possible by at least one double chamber.
  • a relatively widely branched system of tubes 22 can be provided in the double chambers 21, through which the hot oil is guided and the heat of the hot oil is transferred to the chamber material, which also has good thermal conductivity.
  • liquids or thermal paste for example, can also be provided in the double chambers 21.
  • Another possibility is to provide in the chambers 21 a metal with a relatively low melting point, which becomes liquid by heating and ensures a more uniform temperature distribution along the entire inner wall of the container. Tin or gallium, for example, can be used as the metal.
  • the double chambers 21 enclose a relatively large volume, this can ensure the buffer effect which is particularly large, particularly when deep frying, without keeping a relatively large amount of frying oil at the high temperature level, which reduces the proportion of the oil burned at the high temperatures occurring .
  • thermocouples 23 can be provided for this purpose, which use electrical energy Additional heating of hot oil and double chamber material enables.
  • the oil can also be heated indirectly by burning gas.
  • FIGS. 2A to 2C represent different embodiments of such a deep fryer. Examples 2A and 2C show the preferred embodiments, the embodiment according to FIG. 2A should be used for built-in deep fryers and the embodiment according to FIG. 2C as an additional device or for the subsequent connection is suitable.
  • FIG. 2B results in better heat transfer to the frying oil due to the heat exchanger 24 additionally inserted in the interior 20 of the container, a significant disadvantage occurs, as is currently also the case with the fryers commonly used. In this case, the entire container interior 20 is not freely accessible for cleaning purposes and it is very difficult to achieve a degree of cleaning sufficient for food.
  • ceramic glazes or glazes can preferably be used, in which fine-grained materials with good thermal conductivity are embedded. Metals in fine or fine-grained form are primarily used for this. In addition to a smooth, easy-to-clean surface, such a coating material also offers good heat transfer from the double chambers 21 to the frying oil to be heated.
  • the double chamber principle 21 can also be used for grill plates (Fig. 2D).
  • the double chambers 21 are designed essentially in the same way as in the examples shown in FIGS. 2A to 2C.
  • an inflow and outflow system can be provided for the frying oil.
  • This system circulates the oil and ensures that the temperature in the oil bath is even and that the oil can be used for longer. The latter is achieved by the possibility of filtering the oil that is circulated by means of a pump, as a result of which particles taken up in the oil can be removed.
  • a water separator can be provided in the circuit outside the deep-frying vessel, which prevents water in the oil from suddenly changing to the gas phase at high temperatures and oil being explosively sprayed out, which in addition to reducing the risk of injury also has a correspondingly positive effect on the cleaning effort .
  • FIG. 3 shows a hot / cold combination for storing food in a sectional top view.
  • a large part of the double-walled module is supplied with hot or cold liquid via pipes 32 as required.
  • the temperature of the liquid can be transferred to areas of a wall 31 with good thermal conductivity and from there can be conducted over a large area into the interior of the module, so that the internal temperature is as close as possible to the temperature of the liquid.
  • storage materials 33 can be provided in the wall area, which can store the temperature over a certain period of time.
  • the air flow can be directed in opposite directions in at least two flows; however, the direction of flow should not be directed in the direction of the door or away from it in order to keep the amount of tempered air flowing out - or the amount of non-tempered air which can penetrate as a result of suction.
  • FIG. 4 In such warm / cold combinations 11, 12 or, for example, also in certain ovens or combi steamers, the use of slide-in boxes, as shown in FIG. 4, lends itself to saving energy.
  • the boxes 41 are accessible from the outside through a flap 42.
  • laterally introduced opening slots 43 are closed with a flat slide 44, so that the drawer 41, for example inserted in an oven, is accessible from the outside via the flap 42 and the goods stored in the container can be viewed, but heat exchange from inside the oven occurs the closure of the slot openings 43 is severely obstructed and when the flap 42 is closed, the slots 43 are open to improve the heat exchange.
  • FIG. 5 shows a preferred embodiment of a pipeline for the conduction of the liquid medium.
  • the double oval cross section with its relatively large surface area offers good conditions for the inclusion of the desired temperatures in the corresponding ones Heat exchangers for, for example, absorbing solar heat, waste heat or the relatively cold temperatures, and at the same time the delivery of the temperatures to the end consumers can also be influenced favorably.
  • FIG. 6 shows a stand that can be used in ovens for preparing food or for keeping food that has already been prepared outside the oven or independent of cookers or hot plates.
  • trailers 72 are held in a frame 73.
  • the goods to be baked or cooked are placed on appropriate plates, trays or other suitable containers on the support sheets 72 and thermally heated accordingly in the oven. This can be accelerated if at least the frame 73 is hollow and the hot oil flows through it and given the known good thermal conductivity of metals, the heat is transferred directly to the shelves, so that the baking or cooking time can be reduced.
  • the shelves 72 can be removed in a simple manner from the detents not shown on one side on the frame construction 73 and the entire shelf can be inclined by a small amount, for example 20 ° , so that the prepared dishes are easy to remove on the inclined plane thus formed and the risk of burns is significantly reduced.
  • FIG. 7 Another form of stacking of food or dishes to be cooled or heated is shown in FIG. 7.
  • a stand system can be seen here, which consists of a plurality of preferably annular supports 84 arranged in parallel in the horizontal direction. Plates, plates or trays can be placed on these support surfaces 84, on which the foodstuffs which are either to be heated or kept at a temperature can be stored.
  • Such a stand can be in the same as already can be used in the description of FIG. 6. However, it is favorable to use such stands, for example, for the transport of ready-made food.
  • intermediate storage containers 81, 82 are provided on the stand, which in this case is advantageously designed to be mobile, which can be connected to a pipe system 83 which forms the essential part of the stand.
  • Correspondingly heated or cooled liquid is contained in the storage containers 81, 82, which are very well insulated, as required.
  • the liquid is conveyed through the pipe system 83 into supports 84. This can be achieved by overpressure or by a small pump.
  • the corresponding temperature can be transferred directly from the supports 84 by simple heat conduction, since the distances from the goods to be temperature-controlled are very small and the heat transfer by radiation only plays a subordinate role. If 84 plates or sheets with good heat conduction are placed on the annular support surfaces, the heat transfer is additionally improved.
  • a suitable shaping of these plates or sheets not only offers the advantage that slipping out of the annular supports 84 is not possible, but also occurs as an additional positive effect that, especially when keeping warm, favorable flow conditions are created for the rising heated air from top to bottom can.
  • the stand shown in FIG. 7 can also be varied and changed in such a way that the stores 81, 82 are dispensed with and a central store is provided for each vehicle, which can be connected via simple plug-on valves on the stand and ensures a central supply.
  • This central supply can also be connected to the cooling circuit of a vehicle operated with an internal combustion engine when the vehicle is kept warm, and the cooling water temperature can be used to keep it warm, so that the cost of insulation and the amount of storage medium to be carried can be reduced.
  • hoods can be used in a particularly advantageous manner in conjunction with the temperature control effect of the two stacking devices described, on the previously common hot plates, with the enormously large radiation surfaces that occur there, which cause very high electrical connection values and thus a large energy consumption.
  • locking system can be provided that, in conjunction with a corresponding locking mechanism, the movement of the cover hood is released or blocked in accordance with the latching steps.
  • a hinge present on one side of the cover hood can more easily either allow the entire hood to be opened completely or a plurality of individual doors to be opened, so that here, too, controlled access to the temperature-controlled dishes while maintaining the desired temperature with little temperature exchange to the surroundings , given is.
  • Figures 8 to 10 are different embodiments of containers for heating, keeping warm or for cooling of food of any kind.
  • the three exemplary embodiments show that the appropriately tempered liquid medium is accommodated in at least one area within a double wall, and that a relatively uniform distribution along the inward-facing surface of the vessels is made possible. Due to the good thermal conductivity of the liquid emulsified by means of highly conductive additives, a uniform temperature distribution occurs along the entire lateral surface of the vessels, so that all surface areas can be used for the transfer of heat or possibly cold to the food contained in the containers.
  • FIG. 8 shows a pot or insert which can be used in various ways, the shape of which is such that it can be placed both on a hotplate and used in appropriately designed stoves or a piece of furniture for cooling.
  • metal with a relatively low melting temperature can also be used between the double walls if the vessel is to be used for heating or keeping warm.
  • the production can be produced in a simple manner by crimping, welding or soldering two prefabricated individual parts which form the outer walls of the chamber. With this embodiment it is advantageously achieved that the material taken up in the double wall has a certain temperature storage capacity which can be used for subsequent warming or cold keeping.
  • FIG. 9 shows another possible embodiment of such a vessel.
  • the stove or the refrigerator has a double chamber 91 in which the heat-transferring liquid medium is received.
  • a container 93 adapted to the corresponding shape can be inserted into this chamber, so that the container 93 and the double chamber 91 are in direct contact with one another over the entire surface.
  • the double chamber 91 is completely embedded on the outside in a material which has an extremely low thermal conductivity and consequently has a strong insulating effect.
  • the double chamber 91 can be connected to the central liquid circuit as well as have its own heat source. In the latter case, it makes sense to lead corresponding electrical heating elements directly into the double chamber and to enable them to directly heat the liquid taken up in the double chamber. It is also possible to design this area so that it consists of ceramic, which is enriched with highly conductive material in the manner already described, and this is piped for heat transport and its transmission.
  • cold liquid can of course be conducted in the double chamber 91 or, conversely, it can be advantageous, for example, to provide an elastic material instead of the double chamber 91 even at relatively low temperatures that the container 93 can be used with the help of a handle 92 and the elastic material directly to the Container wall. Creates and separates the container 93 and the cooled medium flowing on the other side of the elastic material from each other.
  • FIG. 10 is particularly suitable for heating on stoves which are of a relatively conventional design.
  • the flat floor surface is placed directly on the heated heating surface and the recognizable shape means that favorable heat transfers are also distributed using the liquid medium 90 accommodated in the double wall.
  • FIG. 10 shows, in addition to the preferred hemispherical shape of the interior of the container, which is characterized by a particularly favorable heat transfer behavior to the material to be heated and also by extremely favorable cleaning conditions, as well as the inlets and outlets 95, 96 for the possibility of connection to a central heat supply , as described with reference to FIG. 1.
  • either flexible lines or supply lines permanently installed on the stove can be connected to the inlets and outlets 95, 96, via which the hot liquid is fed into the double chamber 91 to the medium 90.
  • a chamber container 100 as can be seen in FIG. 11, is preferably used, in which at least the bottom is designed as a double chamber 101. It is possible to pipe this double chamber 101 and to guide the correspondingly heated liquid through the single pipes 102.
  • the tubes 102 are surrounded by a solid material with good thermal conductivity.
  • Next Stainless steel or other metals can also be used, for example, the already mentioned ceramic material with the added metal parts.
  • This steam generated in this way is used without pressure, but with a relatively high flow rate, which is achieved by suitable flow machines designed for the high temperature in connection with a reduction in the cross section of the delivery lines.
  • This has the advantage that, due to the avoidance of high pressures, low demands are made on the design of the system and compliance with the safety regulations, and at the same time a relatively large volume flow with a high energy density is available. It is also important that especially when treating food or equipment such as Plates, cutlery, pots etc. guarantee that the steam is sterile, so that the high requirements are also met.
  • the strongly overheated steam can be mixed with or without cleaning agents and is supplied via a corresponding pipe system and guided through this in a relatively large number of nozzles to the dishes to be cleaned and cleaned by means of the steam flowing past.
  • the cleaning effect can be increased by using alternating bursts of cold or warm water instead of steam at certain predetermined intervals. The changing temperatures make it easier to remove the dirt particles.
  • a thorn-shaped rod equipped with a plurality of nozzles which is preferably connected to the steam generator via a flexible line, is appropriate clean.
  • the nozzles are distributed in several levels in a ring over the length of the dome and allow the steam to escape evenly. With a suitable length, the mandrel can be guided into the most remote areas of the interior of the container. Angled forms of the nozzle-equipped mandrels are also suitable for certain applications.
  • the steam generated can also be used to remove the peels of certain types of fruit and vegetables.
  • Potatoes, carrots or vegetables with a relatively hard skin, which is usually heavily structured on the surface can be removed without removing an unnecessarily large layer of shell, as has hitherto been the case with the mechanical methods used, so that it is ensured that all shell residues have been removed.
  • the potatoes to be peeled are housed within a closed housing, into which they may be transported on a conveyor belt, or placed in a normal, closable container. There they have to be distributed relatively evenly, so that the steam generated by means of the steam generator described can cover at least most of the shell surface. As a result, the peel is cooked in a corresponding layer thickness depending on the duration of exposure to the hot steam, and this layer can then be removed from the fruit at high pressure using water which is preferably to be used. This then leads to relatively low losses. Consideration must be given to lower-lying areas such as eyes, since the steam treatment is uniform over the entire surface, and these lower-lying areas are also painted over and therefore made removable.
  • the cleaning effect can also be increased here by forcing shock-like temperature changes and spraying the fruits heated by means of the hot steam in a shock-like manner with cold water. This causes the same effect that is known in humans when the skin is burned.
  • the peeling residues are removed from the spray water by means of filters, settling tanks and other known cleaning units, and the water can be made available for reuse.
  • the appearance of the peeled fruit can be improved by adding certain agents. So is one slight peeling of the peeled fruit by adding a small amount of cooking oil and preventing the well-known brown color by adding citric acid. Both of these only slightly deteriorate the quality of the wastewater and only slightly increase the effort in connection with the circulation of the water for the wastewater treatment.
  • a suitable all-round insulation should be formed around the container 100 in order to reduce the heat losses.
  • Vacuum insulating panels are preferably used for this, the particularly low K value of which can prevent the undesired heat transfer from the interior of the container 100.
  • Ovens which are used to prepare a wide variety of dishes, have a wide range of applications in commercial kitchens. Different embodiments of such ovens can be seen in FIGS. It is particularly important here that the clear height in relation to the base area is relatively large, so that the food to be baked or, for example, to be grilled can be stacked on top of one another.
  • the heating should preferably be carried out in the same manner as has already been described in the most varied of applications. However, because of the high temperatures to be reached, it is advisable to provide at least one additional electric heater, which should preferably be installed in the floor area or in the lower outer wall area.
  • the filled stacking stand is inserted into the interior of the oven 113 posed.
  • the stands 114 can be designed in a similar form to the stack stands for the transport of temperature-controlled foods which have already been described. With this procedure, the opening times during which the heat can escape unintentionally from the interior of the oven are significantly reduced compared to the loading and unloading of conventional ovens, so that the energy losses can be greatly limited.
  • a revolving door 110 is used, which is double-walled and encompasses at least 190 ° of the furnace circumference.
  • the revolving door can be turned so that a sufficiently large access opening for loading and unloading the furnace can be exposed. Due to the double-walled design of the oven door 110, the enclosed air cushion provides relatively good insulation protection.
  • the wall opposite the oven door 110 consists largely of an insulating material 111 and is preferably also double-walled on the inside. Heating is provided within the double wall 112.
  • the double wall 112 can likewise consist of amorphous ceramic material, which preferably has a better thermal conductivity.
  • FIG. 14 shows a large oven in which, for example, stack stands 114 filled with food in four cycles by rotating one Base plate can be inserted.
  • the prepared filled stand which is located in the area between the entrance door 115 and the exit door 116, is conveyed into the oven at a cycle number of four after rotation by 90 °.
  • the stand with the baked goods brought to the correct temperature moves through the exit door 116 into the free space and can be removed there without major problems.
  • a freshly filled stand 114 can then be put on and, depending on the baking time required and the expiry of a corresponding cycle, get into the oven in the manner described.
  • Both doors 115, 116 are designed as spring-loaded swing doors, the door leaves of which overlap accordingly, which ensures that only a small amount of heat is emitted.
  • the cross-section released when the two doors are opened is only so large that the filled stand 114 can pass through and the opening times are determined only by the required turning time of the base plate.
  • a third example of such a furnace with the already defined height-area ratio has a somewhat more complicated door mechanism, but which has better insulating properties than the two variants described so far.
  • the furnace according to this example is provided on one side with the insulation 111 already described and either has a heat-radiating inner coating 119, or the inner surface of the furnace is designed to be reflective, so that the heat is radiated. In this case, it is particularly advantageous to place the material to be heated in the middle of the oven, so that uniform heating is achieved due to the shape of the reflective layer 119.
  • the goods to be heated or baked are received in the stands 114.
  • the stands 114 should have diametrically opposed metal support surfaces and a Ceramic or stone material can be provided so that either freshly prepared or frozen baked goods can be placed on the suitable surface by simply rotating the entire stand.
  • a combined rotating mechanism with two separate door elements 118, 120 is provided for opening and closing.
  • the door element 118 can be rotated about the hinge 121, and the door element 122 is designed as a revolving door about the axis of rotation 123. Both are coupled in their movement via a deflection mechanism 117, which at the same time triggers the opening of the revolving door 122 when the door 118 is opened, so that the opening of the furnace can be completely or partially released.
  • the deflection mechanism 117 transmits the rotary movement of the door 118 to the revolving door 122 in a certain ratio, so that, for example, when the door 118 is rotated by 180 °, the revolving door 122 is only rotated by 90 °, that is to say a transmission ratio of 2: 1 is set.
  • a transmission ratio of 2: 1 is set.
  • other meaningful translations up to a ratio of 1: 1 are also possible.
  • the dashed elements 120 and 124 represent the doors 118 and 122 in different open positions.
  • This example has the advantage that elements 118 and 122 achieve a double door design and the insulation effect is improved. Different materials with different properties can be used for both parts 118 and 122, since the externally mounted revolving door 118 is not directly exposed to the hot temperatures inside the furnace.
  • This example of a corresponding furnace can also be charged in an advantageous manner.
  • door segments can also be provided in the example shown in FIGS. 12 and 13, which are present in different horizontal planes arranged one above the other and as a result it is possible to open individual elements and to check or remove or insert food, without the entire opening cross-section of the oven being released. In this way, too, the heat losses can be reduced with only a slightly increased construction and assembly effort.
  • FIGS. 17 in connection with FIGS. 18 to 19 show an embodiment of a device 200 for the transport of heat or cold, with the help of externally generated convection, guided through pipes or channels and thereby controlled, controllable, artificially produced or independent convection .
  • individual module containers 201 are provided for receiving the goods to be heated or cooled.
  • the module containers 201 are stackable and / or divisible in special embodiments and either open or box-shaped containers suitable for opening.
  • the embodiment according to FIG. 17 can be developed in such a way that, for example, a module container 201 with a double overall height is combined to form an insert. It can be achieved that the receptacle of the module container is not rigid, but can be pulled out like a drawer via slide rails or the like.
  • the shape of the flow channels are of course arbitrary and must be adapted to the respective requirements; the shape of the profiles can be adapted to the shape of the heating, among other things.
  • the module containers 201 are provided with a flap 202 attached to the front for opening and closing, openings 203 being provided in the vertical walls on the sides in order to pass an air mixture flow.
  • the device according to FIG. 18 is double-walled on the sides on which the openings 203 are made. These walls can be displaced relative to one another, for example, one of the two being connected to at least one locking mechanism 204, such that, depending on the flap position (open or closed), the lateral openings 203 are displaced relative to one another and the air supply is thus free or interrupted.
  • the flap axis of the locking mechanism 204 is mounted in such a way that by opening the flap 202, the module container 201, which in this case is supported against a frame part, is simultaneously pulled out of its insertion device, and the openings made in the Cover module container 201 one way.
  • the device is designed such that it has no rear wall and / or cover or. Side surface gets along.
  • Side surface gets along.
  • profile grooves based on the tongue and groove principle can be provided on the top and / or bottom of the module containers 201 for guided stacking, possibly also with rollers on the sides.
  • open profiles for receiving heating / cooling elements or closed profiles for receiving liquids as temperature-transmitting medium are present in the receiving compartments or in the module containers 201.
  • a device according to FIG. 22 has incorporated, comparatively generously dimensioned external and / or internal flow channels 205 for additional or exclusive flow around the module container 201. These are designed within a level, with a flow opening to the sides for supply and / or exhaust air, but also with a throughflow possibility in a side-by-side arrangement. An arrangement of additional heating elements in the flow channels, not shown here, is also possible.
  • the described embodiment according to FIG. 22 can furthermore consist of insulating material, with only highly conductive material being used at the points where an energy transfer is desired, with perforated or latticed material also being used to achieve additional flows when building the receiving compartments Use can come.
  • the outer and inner skin can be made of unbreakable, easy-to-clean plastic, foamed in the space between.
  • the flow channels and / or base plates can be incorporated in one layer from aluminum, or, for the use of induction, from particularly suitable ferromagnetic metal.
  • the embodiment according to FIG. 22 can be designed such that, particularly when using induction for heat generation, points to be heated are equipped with current-conducting material as an insert in the module container 201, which can additionally be profiled in order to produce as much convection as possible.
  • the additional, warming material does not have to be in direct contact with the outer skin, but can be glued on the inside or inserted according to your tenon principle. If it is additionally lightly profiled or perforated, a usable flow is also achieved under the body to be heated (e.g. plate) standing on this material.
  • FIG. 23 shows an arrangement comparable to that of FIG. 22, but with the flow openings 206 up and down, so that the flow flows from one module container 201 to the next in stack operation.
  • the flow channels are shaped here so that the area to be tempered can be almost completely flowed around.
  • the following spiral flow pattern results: 1. opening top, 2. then circular channel 300 °, 3. vertical connection downwards, 4. again 300 ° circular arc in the opposite direction, 5th exit opening downwards.
  • the course of the convection can be controlled more easily here, but the channel cross-section must be increased twice for open, external channels.
  • a device according to the preceding figures is developed in such a way that it is not opened with a flap for opening on the front, but via a horizontal axis 207, with a hinge stop 208 on one of the sides.
  • This device can also be designed, for example, with a completely removable cover.
  • module containers 201 are provided with a prepared, firmly connected pin system 208, to which the corresponding profiles of module parts are matched.
  • FIGS. 25 and 26 show embodiments in which the supply and exhaust air ducts are indicated in the area of the arrows 209 at the rear or on the side or as a combination of both. Furthermore, it is possible that in the supply air, or in the exhaust air, or in both duct components, separate heating Body, steam or flow generator or cooling elements 210, 211 assigned to the respective module containers 201 are installed, which results in autonomous, stackable assemblies.
  • the device can be heated and / or cooled additionally or exclusively via, and preferably via, heating and / or cooling bodies emerging from the rear wall. These are preferably arranged one above the other.
  • the floor heating of the upper storage compartment is also the top heat for the lower storage compartment. This guarantees an optimal temperature distribution.
  • the profiles in the device then again serve as receptacles for the heating and / or cooling elements for this.
  • Figures 25 and 26 show a device that is heated exclusively or additionally on one or more walls, preferably with panel radiators, or cooled. In addition to an absolutely homogeneous temperature profile, the air is cooled prematurely, particularly when heating, and thus condensation of the moisture, and thus an uneven distribution, is prevented.
  • FIGS. 25 and 26 can be designed such that a completely insulated cavity is hidden behind one or more walls.
  • This cavity can also be separated from the interior with mechanically and / or electrically closable flow openings.
  • the evaporator of a conventional cooling system can also be integrated into this cavity, for example.
  • the goods lying in the interior can either be cooled or heated. Nevertheless, temperatures of + 250 ° C are possible, at which a conventional internal cooling circuit would have been destroyed long ago.
  • the special design thus summarizes the following features *: - a) steam generator below with radiator, surface-heated side walls, b) additional heating or induction coils protruding into the interior, which are included in profiles, c) additionally with flow channels from behind, the cooling one Rear wall, equipped, for optional cooling or heating.
  • An embodiment of a housing for the device according to the invention contains a housing 212 B for receiving the module container 201 and is designed according to FIG. 27 so that it forms a closed, insulated housing around the receiving compartments, and for example for receiving the control electronics, the (preferably Roll) radiators, heating, etc. Condensate and dirt can be removed via a drawer located below the storage compartments.
  • the inner walls can be made removable for easy cleaning.

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  • Engineering & Computer Science (AREA)
  • Mechanical Engineering (AREA)
  • General Engineering & Computer Science (AREA)
  • Physics & Mathematics (AREA)
  • Chemical & Material Sciences (AREA)
  • Combustion & Propulsion (AREA)
  • Thermal Sciences (AREA)
  • Food Science & Technology (AREA)
  • Sustainable Development (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Electromagnetism (AREA)
  • Cookers (AREA)
  • Devices For Warming Or Keeping Food Or Tableware Hot (AREA)

Abstract

L'invention concerne un procédé et des dispositifs permettant de réguler la température de denrées alimentaires, appropriés notamment pour chauffer, maintenir au chaud, faire cuire, faire rôtir ou maintenir au frais des denrées alimentaires cuisinées ou non dans des cuisines d'établissements de restauration. On utilise un liquide amené à la température appropriée à l'utilisation finale et qui sert à la fois de milieu de transfert de chaleur et de milieu de conservation. Si son volume est suffisamment important, ce liquide possède, outre une action de conservation, également une action de tamponnage. Par exemple, dans les cuisines d'établissements de restauration, il est possible de chauffer ou de refroidir un volume déterminé de liquide et de le faire circuler depuis un réservoir central (35) isolé jusqu'aux consommateurs individuels (7-15), par l'intermédiaire d'un système de tuyauteries (17, 18, 22). L'huile qui est utilisée de préférence pour maintenir au chaud, faire cuire ou refroidir des aliments, est acheminée de manière dosée à la température requise et transfère la chaleur ou le froid par contact à grande surface (21) avec les surfaces (20) en contact avec les denrées alimentaires.
PCT/DE1994/000075 1993-01-29 1994-01-28 Procede et dispositif permettant de reguler la temperature de denrees alimentaires WO1994016607A2 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AU58794/94A AU5879494A (en) 1993-01-29 1994-01-28 Process and device for regulating the temperature of foodstuffs

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
DE4302562A DE4302562A1 (de) 1993-01-29 1993-01-29 Verfahren und Vorrichtungen zur Einstellung der Temperatur von Lebensmitteln
DEP4302562.5 1993-01-29
DEG9315440.2U 1993-10-13
DE9315440 1993-10-13

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WO1994016607A2 true WO1994016607A2 (fr) 1994-08-04
WO1994016607A3 WO1994016607A3 (fr) 1994-10-13

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Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1481624A3 (fr) * 1998-04-27 2006-05-31 Hubert Eric Walter Dispositif pour réchauffer des aliments déjà préparés dans des contenants fermés
DE102008051797A1 (de) * 2008-10-17 2010-05-27 Ulrich Doll Kochkessel und Verfahren zur Speisenzubereitung
CN103637706A (zh) * 2013-11-28 2014-03-19 杭州东城电子有限公司 一种具有消毒及加热作用的工作餐存储箱
DE102007033400B4 (de) * 2007-07-18 2014-06-05 Bruno Gruber Behälter zum Erhitzen einer Flüssigkeit
CN115265037A (zh) * 2018-05-16 2022-11-01 泰克斯机电有限公司 容器装饮料温度调节装置和传热构件
USD1005781S1 (en) 2021-01-29 2023-11-28 Duke Manufacturing Co. Liner for a food holding well
US11912465B2 (en) 2021-01-27 2024-02-27 Duke Manufacturing Co. Liner for food receiver of food holding apparatus

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US1901509A (en) * 1930-03-17 1933-03-14 Automatic Food Machinery Corp Combination tray heating and refrigerating cabinet
US2088719A (en) * 1936-01-21 1937-08-03 Standard Electric Stove Compan Broiler drawer
CH203654A (fr) * 1937-01-28 1939-03-31 Boysson Joseph Antoine Robert Elément chauffant électrique à accumulation, notamment pour cuisinières, chauffe-eau et appareils analogues.
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GB876812A (en) * 1958-11-10 1961-09-06 Seymour Maynard Anoff A food cabinet
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US4173993A (en) * 1972-10-04 1979-11-13 Skala Stephen F Domestic appliance system with thermal exchange fluid
GB2059571A (en) * 1979-09-28 1981-04-23 British Petroleum Co Heating chamber
DE3020069A1 (de) * 1980-05-27 1981-12-03 Wilhelm Ing.(grad.) 7441 Neckartenzlingen Mack Energiesparendes nahrungsaufbereitungssystem (kochen, backen usw.)
US4317607A (en) * 1980-06-02 1982-03-02 William Gomolka Compartmented container
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DE3521027A1 (de) * 1985-06-12 1986-12-18 Walter 2000 Hamburg Müller Elektrisch- oder solarbeheizter herd mit waermespeicher
FR2605395A1 (fr) * 1986-10-17 1988-04-22 Grandi Rene Dispositif de production thermique et frigorifique a utilisation par alternance
FR2607380A1 (fr) * 1986-11-27 1988-06-03 Grandi Rene Dispositif de cuisson et de refrigeration de sauces ou autres aliments, par translation et par gravite au moyen de niveaux differents
FR2638329A1 (fr) * 1988-11-03 1990-05-04 Kaufler Sa Machine a cuire, griller, rissoler, mijoter, melanger des denrees alimentaires
DE9017148U1 (de) * 1990-12-19 1991-04-25 Bosch-Siemens Hausgeräte GmbH, 8000 München Backofen
WO1992000018A1 (fr) * 1990-06-25 1992-01-09 Aftec, Inc. Appareil servant a chauffer et a refroidir des articles alimentaires

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DE405649C (de) * 1924-11-06 Ernst Kallmeyer Kuechenherd zur Beheizung mit Gas, OEl oder festem Brennstoff
FR888341A (fr) * 1943-12-09
US1901509A (en) * 1930-03-17 1933-03-14 Automatic Food Machinery Corp Combination tray heating and refrigerating cabinet
US2088719A (en) * 1936-01-21 1937-08-03 Standard Electric Stove Compan Broiler drawer
CH203654A (fr) * 1937-01-28 1939-03-31 Boysson Joseph Antoine Robert Elément chauffant électrique à accumulation, notamment pour cuisinières, chauffe-eau et appareils analogues.
DE946180C (de) * 1951-10-11 1956-07-26 Techno Medica Medizinisch Tech Heissluft- oder Dampfsterilisationsapparat, Trockenschrank, Brutapparat od. dgl., insbesondere fuer medizinische, biologische oder bakteriologische Zwecke
GB876812A (en) * 1958-11-10 1961-09-06 Seymour Maynard Anoff A food cabinet
US4156454A (en) * 1972-10-04 1979-05-29 Skala Stephen F Oven with refrigerated food storage based on thermal exchange fluid
US3888303A (en) * 1972-10-04 1975-06-10 Stephen F Skala Thermal exchange fluid preparation of foods
US4173993A (en) * 1972-10-04 1979-11-13 Skala Stephen F Domestic appliance system with thermal exchange fluid
US4052589A (en) * 1974-09-23 1977-10-04 Aladdin Industries, Incorporated Heated food service system
US3982584A (en) * 1975-04-23 1976-09-28 Owens-Illinois, Inc. Gas temperature and flow control system
FR2420947A1 (fr) * 1978-03-31 1979-10-26 Baudino Etienne Appareil et plateaux pour conserver au froid et pour rechauffer eventuellement des denrees comestibles
GB2059571A (en) * 1979-09-28 1981-04-23 British Petroleum Co Heating chamber
DE3020069A1 (de) * 1980-05-27 1981-12-03 Wilhelm Ing.(grad.) 7441 Neckartenzlingen Mack Energiesparendes nahrungsaufbereitungssystem (kochen, backen usw.)
US4317607A (en) * 1980-06-02 1982-03-02 William Gomolka Compartmented container
DE3312885A1 (de) * 1983-04-11 1983-09-01 Blumrich Gerald Dipl Ing Th Kachelwandheizungssystem
DE3521027A1 (de) * 1985-06-12 1986-12-18 Walter 2000 Hamburg Müller Elektrisch- oder solarbeheizter herd mit waermespeicher
FR2605395A1 (fr) * 1986-10-17 1988-04-22 Grandi Rene Dispositif de production thermique et frigorifique a utilisation par alternance
FR2607380A1 (fr) * 1986-11-27 1988-06-03 Grandi Rene Dispositif de cuisson et de refrigeration de sauces ou autres aliments, par translation et par gravite au moyen de niveaux differents
FR2638329A1 (fr) * 1988-11-03 1990-05-04 Kaufler Sa Machine a cuire, griller, rissoler, mijoter, melanger des denrees alimentaires
WO1992000018A1 (fr) * 1990-06-25 1992-01-09 Aftec, Inc. Appareil servant a chauffer et a refroidir des articles alimentaires
DE9017148U1 (de) * 1990-12-19 1991-04-25 Bosch-Siemens Hausgeräte GmbH, 8000 München Backofen

Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1481624A3 (fr) * 1998-04-27 2006-05-31 Hubert Eric Walter Dispositif pour réchauffer des aliments déjà préparés dans des contenants fermés
DE102007033400B4 (de) * 2007-07-18 2014-06-05 Bruno Gruber Behälter zum Erhitzen einer Flüssigkeit
DE102008051797A1 (de) * 2008-10-17 2010-05-27 Ulrich Doll Kochkessel und Verfahren zur Speisenzubereitung
DE102008051797B4 (de) * 2008-10-17 2011-09-15 Ulrich Doll Kochkessel und Verfahren zur Speisenzubereitung
CN103637706A (zh) * 2013-11-28 2014-03-19 杭州东城电子有限公司 一种具有消毒及加热作用的工作餐存储箱
CN115265037A (zh) * 2018-05-16 2022-11-01 泰克斯机电有限公司 容器装饮料温度调节装置和传热构件
US11971213B2 (en) 2018-05-16 2024-04-30 Tex E.G. Co., Ltd. Container-contained beverage temperature adjustment apparatus and heat transfer member
US11912465B2 (en) 2021-01-27 2024-02-27 Duke Manufacturing Co. Liner for food receiver of food holding apparatus
USD1005781S1 (en) 2021-01-29 2023-11-28 Duke Manufacturing Co. Liner for a food holding well

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WO1994016607A3 (fr) 1994-10-13
AU5879494A (en) 1994-08-15

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