| 摘要 |
1,235,865. Heating foods; ovens. H. VOGT. 30 Aug., 1968 [31 Aug., 1967; 9 Nov., 1967; 24 May, 1968; 5 July, 1968], No. 41413/68. Headings A2A and A2E. [Also in Division. F4] Foodstuffs, for example potatoes, bread, and meat, especially poultry, are heat treated, especially cooked, by circulating hot gases at a flow velocity of 3-10 metres/second and 80-400‹C. in a heat insulated housing, the gases being conducted to substantially all parts of the surfaces of the foodstuffs. The foodstuffs may be supported on frames, in rotating perforated drums or between horizontal grids. Small particles may be so treated prior to agglomerating. In one embodiment potatoes are formed into chips and blanched to coagulate albumens at the surface prior to the heat treatment, whereby a novel snack product is obtained. One form of apparatus comprises a heat-insulated housing with a door, a sheet metal container which is open at its upper and lower ends and that side facing the door, the container being mounted in the housing and being spaced away from the walls of the housing on all sides, a blower mounted in the space between the roof of the housing and the upper opening of the container and having a capacity such as to circulate gases through the container at a velocity between 3 and 10 metres/second, heating elements in the space between the side walls of the casing and the container, a temperature controller for maintaining a preset temperature between 80 and 400‹C., and horizontal grids, supporting frames, and perforated sheets, which are arranged in the container to receive and support the foodstuffs. In another form, the container may also be open at the rear face, spaced from the walls of the housing at least above and on both sides, and has therein at least one gas permeable drum mounted for driven rotation about a horizontal axis. Fig. 13 illustrates such two forms of the oven of the invention employed side by side. |
