Installation for cooking, defrosting and cooling of food products and in particular hams

• US 4,505,192 A
• Filed: 06/17/1982
• Issued: 03/19/1985
• Est. Priority Date: 07/08/1981
• Status: Expired due to Term

• Current Assignee: Armor-Inox B.P.
• Original Assignee: Armor-Inox B.P.
• Inventors: Dreano, Claude
• Primary Examiner(s): Wilhite, Billy J.
• Application Number:
  US06/389,445
• Time in Patent Office: 1,006 Days
• Field of Search: 99/325, 99/330, 99/352, 99/355, 99/403, 99/416, 99/359, 99/367, 99/368, 99/370, 99/448, 165/61, 426/506, 426/509, 426/520, 426/523, 426/524
• US Class Current: 99/330
• CPC Class Codes: A23L 5/13 using water or steam
• CPC Class Codes: A47J 27/18 heated by water-bath , e.g. pasta-cookers

Abstract

In the cooking process, in particular that of hams, the heat carrying fluid is put in contact with moulds (15) for a relatively short period of time, then removed for a relatively long period of time. This cycle is reproduced a certain number of times until the desired temperature is attained at the heart of the product. The cooking installation to carry out the process comprises a number of thermally isolated enclosures (1.1 to 1.n) containing stack of filled ham moulds (15), a heat carrying fluid heating station (2), a network of conducts (5, 10) between the enclosures (1.1 to 1.n) and the heating station (2), pumping apparatus (9, 14) and valves (8.1 to 8.n and 13.1 to 13.n) installed on the network or conducts (5, 10) to selectively fill one enclosure with heat carrying fluid from the heating station (2) or empty an enclosure into the heating station (2), and control means (4) to control the pumping apparatus (9, 14) and the valves (8.1 to 8.n and 13.1 to 13.n).

Claims

1. Apparatus for cooking, heating, defrosting or cooling food products through a transfer of heat via a heat carrying fluid means which is associated with containers for the food products, said apparatus comprising means for bringing the heat carrying fluid into contact with the food products and containers for said food products during a relatively short period of time, then removing said fluid for a relatively long period of time, means for repeating a cycle of so bringing and removing said heat carrying fluid a certain number of times until a desired temperature appears at the center of the food product, means for controlling the introduction temperature of the heat carrying fluid to be slightly higher for heating or slightly colder for cooling relative to said desired temperature at the center of the food products, a number of thermally isolated enclosures containing a plurality of filled containers, a fluid heating station, a network of conducts for said heat carrying fluid extending between the enclosures and the heating station, pumping means and valve means in the network of conducts to selectively fill one enclosure with heat carrying fluid from the heating station, or to empty one of said enclosures into the heating station and control means for controlling the pumping means and valve means.

2. An installation in accordance with claim 1, characterized in that the walls of the containers are relatively thick.

3. An installation in accordance with claim 1 or 2 characterized in that the said control means includes program controlled means operated responsive to a program established in relation to the masses of the food products dispersed in the enclosures.

4. An installation in accordance with claim 3, characterized in that each of the enclosures includes overflow outputs connected to a conduct via valve means for returning said fluid to the heating station.

5. An installation in accordance with claim 4, in which the food product is at least one ham and said apparatus includes means for the preparation of cooked hams, and an associated means for cooling said hams.

6. An installation in accordance with claim 3, in which the food product is at least one ham and said apparatus includes means for the preparation of cooked hams, and an associated means for cooling said hams.

7. An installation in accordance with one of the claims 1 or 2 characterized in that each of the enclosures includes overflow outputs connected to a conduct by valve means for returning said fluid to the heating station.

8. An installation in accordance with claim 7, in which the food product is at least one ham and said apparatus includes means for the preparation of cooked hams, and an associated means for cooling said hams.

9. An installation in accordance with one of the claims 1 or 2 in which the food product is at least one ham and said apparatus includes means for the preparation of cooked hams, and an associated means for cooling said hams.

10. The apparatus for cooking, heating, defrosting or cooling food products of claim 1 and a number of thermally isolated enclosures containing said food product supported by racks.

11. An installation in accordance with claim 10, characterized in that the walls of the containers and the racks are relatively thick.

12. Apparatus for cooking, heating, defrosting or cooling food products through a transfer of heat via a heat carrying fluid means which is associated with containers for the food products, said apparatus comprising means for bringing the heat carrying fluid into contact with the food products and containers for said food products during a relatively short period of time, then removing said fluid for a relatively long period of time, means for repeating a cycle of so bringing and removing said heat carrying fluid a certain number of times until a desired temperature appears at the center of the food product, means for controlling the introduction temperature of the heat carrying fluid to be slightly higher for heating or slightly colder for cooling relative to said desired temperature at the center of the food products, a number of thermally isolated enclosures containing a plurality of filled containers, a fluid cooling station, a network of conducts for said heat carrying fluid extending between the enclosures and the cooling station, pumping means and valve means installed in the network of conducts to selectively fill one enclosure with heat carrying fluid from the heating station or to empty one of said enclosures into the heating station, and control means for controlling the pumping means and valve means.