Foods and beverages: apparatus – Cooking – Boiler or deep fat fryer type
Patent
1997-07-14
1999-04-06
Simone, Timothy F.
Foods and beverages: apparatus
Cooking
Boiler or deep fat fryer type
99330, 99352, 99403, A23L 100, A47J 1900, A47J 2700, G01F 1100
Patent
active
058904204
DESCRIPTION:
BRIEF SUMMARY
BACKGROUND OF THE INVENTION
1. Field of the Invention
The invention relates to an apparatus for the discontinuous preparation of farinaceous products such as spaghetti or the like, with a portioning apparatus for receiving the raw farinaceous products, a cooking chamber and a drainage chamber, with the inlet and the outlet of the cooking chamber and the drainage chamber each being closeable by valves which are arranged as flaps, with a single flap which is rotatable about a rotational axle being provided between the cooking chamber and the drainage chamber, and with the flaps in the inlet zone of the cooking chamber and the outlet zone of the drainage chamber being movable transversally to the inlet zone or the outlet zone.
2. Description of the Prior Art
Apparatuses for the discontinuous preparation of portioned farinaceous products are known in many arrangements. They are used to prepare a portioned quantity of raw farinaceous products in the shortest possible time and therefore are used in respective automatic machines. Such a known apparatus is described in WO 90/04345. Raw farinaceous products disposed above the cooking chamber are given into the cooking chamber in a portioned way, the cooking chamber is closed and the farinaceous products are cooked under a predetermined temperature and under a respective pressure in a relatively short period of time. Thereafter the cooked farinaceous products leave the cooking chamber with the cooking water and are relieved of the water in an adjacent drainage chamber. Finally, the output is made in a suitable container such as a plate, for example.
The cooking chamber is closed in its inlet and outlet zone by a ball valve which on the one hand allows the filling and emptying of the cooking chamber and on the other hand guarantees a secure sealing of the cooking chamber during the cooking process. An a result of the relatively high friction of ball valves, they are highly sluggish and their drive therefore requires a certain amount of force, so that usually pneumatic drives are employed. Ball valves have the additional disadvantage that they have a relatively large overall height and thus further increase the total height of the aforementioned apparatus. Finally, the use of a ball valve in the outlet zone of the cooking chamber is not optimal, because the (cooked and sensitive) farinaceous products can be damaged while passing the ball valve.
Moreover, an apparatus for the discontinuous preparation of portionied farinaceous products with the features pursuant to the preamble of claim 1 is known from the registered documents of the German utility model G 93 17 939. In this known apparatus the flaps are pressed at the end of their linear movement by means of a lever gear perpendicular to the opening plane of the respective chamber for closure. The closure of the respective chambers perpendicular to the opening plane has already been known for a long period of time, with reference thus being made for example to the prior publications PCT/IT 86/00063 or PCT/EP 89/00797.
The mode of operation of the apparatus as known from the registered documents of the German utility model G 93 17 939.1 shall now be explained in closer detail by reference to FIG. 7. The apparatus substantially consists of a cooking chamber 1 with a cooking chamber inlet 1E and a cooking chamber outlet 1A. Above the cooking chamber 1 a portioning apparatus (not shown) is provided for charging the cooking chamber 1. A drainage chamber 2 is situated below the cooking chamber 1, the inlet of which is identical with the cooking chamber outlet 1A. A drainage chamber outlet 2A is located on the floor of the drainage chamber 2. The cooking chamber 1 can be closed in its inlet zone 1E by a linearly displaceable flap 3 and the outlet zone 2A of the drainage chamber 2 by a linearly displaceable flap 4.
The actual preparation process is as follows: After the portioned quantity of farinaceous products has been filled into the cooking chamber 1, whose outlet zone 1A has been closed, the cooking chamber 1, which is
REFERENCES:
patent: 3928045 (1975-12-01), Tsunoda et al.
patent: 4543878 (1985-10-01), Luchetti
patent: 4803916 (1989-02-01), Tacconi
patent: 4869160 (1989-09-01), Pratolongo
patent: 4979435 (1990-12-01), Hayashi et al.
patent: 5010806 (1991-04-01), Narcisi et al.
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