System and Method for Cooking-Cooling Food by Immersion Under Forced and Diffuse Convection

• US 20080075821A1
• Filed: 05/13/2004
• Published: 03/27/2008
• Est. Priority Date: 05/13/2004
• Status: Active Grant

• Current Assignee: Metalquimia, SA
• Original Assignee: Metalquimia, SA
• Inventors: Lagares Corominas, Narcis, Lagares Gamero, Josep
• Granted Patent: US 7,757,601 B2
• Time in Patent Office: Days
• US Class Current: 426/509
• CPC Class Codes: A23L 5/13 using water or steam

Abstract

The invention relates to a system and method for the immersion cooking/cooling of food in diffused forced convection. The inventive system comprises: a tank for housing the food to be cooked/cooled, filling/emptying means for filling the vessel with a cooking or cooling liquid and emptying same, and heating means for heating the liquid. The tank comprises a lower region and an upper region, and circulation means which are intended: (i) to collect liquid from the lower region by means of various outlets in a first lower side wall and to introduce said liquid into the upper region through various inlets in a first upper side wall, and (ii) to collect liquid from the upper region by means of various outlets in a second upper side wall and to introduce said liquid into the lower region through various inlets in a second lower side wall, thereby generating diffused forced convection in a turbulent flow.

Claims

1. A system for cooking-cooling food by immersion under forced and diffuse convection of the type comprising:

at least one tank for housing the food to be cooked-cooled,

filling means for filling said tank with a cooking or cooling liquid,

emptying means for draining said cooking or cooling liquid from the tanks,

and heating means for heating the cooking liquid,

wherein the tank comprises at least one lower region and at least one upper region, circulation means being arranged for taking in cooking or cooling liquid from the inside of said lower region from at least one lower outlet located in a first lower side wall of the lower region and introducing it inside said upper region by through at least one upper inlet located in a first upper side wall of the upper region and for taking in the cooking or cooling liquid from the inside of the upper region from at least one upper outlet located in a second upper side wall of the upper region and introducing it inside the lower region through at least one lower inlet located in a second lower side wall of the lower region.

2. A system according to claim 1, wherein said first lower side wall is opposite to and facing said second lower side wall and said first upper side wall is opposite to and facing said second upper side wall to facilitate a transverse circulation of the cooking or cooling liquid in both the lower and upper regions in opposite directions which determines a forced convection of the cooking or cooling liquid.

3. A system according to claim 2, wherein the system further comprises a plurality of said lower outlets distributed in a significant area of said first lower side wall of the lower region, a plurality of said upper inlets by distributed in a significant area of said first upper side wall of the upper region, a plurality of said upper outlets distributed in a significant area of said second upper side wall of the upper region, and a plurality of said lower inlets distributed in a significant area of said second lower side wall of the lower region for the purpose of diffusing said forced convection of the cooking or cooling liquid.

4. A system according to claim 3, further comprising a plate interposed between the lower region and the upper region of tank and adapted so as to restrict a vertical circulation of the cooking or cooling liquid between them.

5. A system according to claim 4, wherein said emptying means are arranged in relation to the lower region of tank, and said plate comprises perforations to allow draining the cooking or cooling liquid from both the lower and upper regions through the emptying means.

6. A system according to claim 3, further comprising a lower outlet chamber formed between the first lower side wall and a first outer side wall of the tank, communicated through a first duct with an upper inlet chamber formed between the first upper side wall and said first outer side wall, and an upper outlet chamber, formed between the second upper side wall and a second outer side wall of the tank, communicated through a second duct with a lower inlet chamber formed between the second lower side wall and said second outer side wall.

7. A system according to claim 6, further comprising pumping means connected to at least said first duct to propel the cooking or cooling liquid therein.

8. A system according to claim 7, wherein said pumping means are adapted so as create a diffuse transverse forced convection in a turbulent flow of the cooking or cooling liquid inside the lower and upper regions of the tank.

9. A system according to claim 1, wherein said heating means are arranged to heat the cooking liquid inside the tank.

10. A system according to claim 9, wherein said heating means comprise at least one steam inlet arranged to bubble steam through the cooking liquid inside the tank.

11. A system according to claim 9, wherein said heating means comprise a plurality of lower steam inlets arranged to bubble steam through the cooking liquid inside the lower region of the tank and a plurality of upper steam inlets arranged to bubble steam through the cooking liquid inside the upper region.

12. A system according to claim 11, wherein said lower steam inlets are arranged adjacent to said lower outlets and said upper steam inlets are arranged adjacent to said upper outlets.

13. A system according to claim 1, further comprising a plurality of support trays for supporting the food to be cooked-cooled, and the tank comprises lower supporting means for supporting at least one lower stack of said support trays inside the lower region and upper supporting means for supporting at least one upper stack of said support trays inside the upper region.

14. A system according to claim 13, wherein said lower and upper stacks are sized so as to leave reduced spaces therearound inside the tank to contribute to accelerating and directing the circulation of the cooking or cooling liquid.

15. A system according to claim 13, wherein each support tray includes at least one configuration acting as a channel suitable to facilitate the transverse circulation of the cooking or cooling liquid from one side of the support tray to the other even when the support tray forms part of one of the lower or upper stacks in one or the other of the lower and upper regions of the tank.

16. A system according to claim 15, wherein said configuration acting as a channel comprises at least one double bottom joined to a bottom of the support tray by transverse partitions delimiting spaces for the transverse circulation of the cooking or cooling liquid.

17. A system according to claim 13, wherein the support trays are adapted so as to support the food to be cooked-cooled arranged in molds.

18. A system according to claim 1, wherein said tank has a side loading-unloading opening and comprises a hermetically sealing side sliding door.

19. A system according to claim 1, wherein said tank has an upper loading-unloading opening.

20. A method for cooking-cooling food by immersion under forced and diffuse convection, comprising:

arranging the food to be cooked-cooled inside at least one tank,

filling said tanks with a cooking or cooling liquid

optionally heating said cooking or cooling liquid inside the tank; and

draining the cooking or cooling liquid from the tanks,

taking in cooking or cooling liquid from the inside of a lower region of the tank from at least one lower outlet located in a first lower side wall of said lower region and introducing it inside an upper region of the tank through at least one upper inlet located in a first upper side wall of said upper region; and

taking in cooking or cooling liquid from the inside of the upper region from at least one upper outlet located in a second upper side wall of the upper region and introducing it inside the lower region through at least one lower inlet located in a second lower side wall b of the lower region.

21. A method according to claim 20, further comprising facilitating a transverse circulation in opposite directions of the cooking or cooling liquid in the lower region and in the upper region respectively, by arranging said first lower side wall opposite to and facing said second lower side wall and said first upper side wall opposite to and facing said second upper side wall for the purpose of determining a transverse forced convection of the cooking or cooling liquid.

22. A method according to claim 21, further comprising diffusing said transverse circulation of the cooking or cooling liquid by arranging a plurality of said lower outlets distributed in a significant area of the first lower side wall of the lower region, a plurality of said upper inlets distributed in a significant area of the first upper side wall of the upper region, a plurality of said upper outlets distributed in a significant area of the second upper side wall of the upper region, and a plurality of said lower inlets distributed in a significant area of the second lower side wall% of the lower regions.

23. A method according to claim 22, further comprising forcing a turbulent transverse circulation of the cooking or cooling liquid by connecting the lower outlets with the upper inlets through at least one first duct, connecting the upper outlets with the lower inlets through at least one second duct, and propelling the cooking or cooling liquid at least inside said first duct by means of pumping means.

24. A method according to claim 20, further comprising restricting a vertical circulation of the cooking or cooling liquid between the lower region and the upper region of the tank by interposing a plate therebetween.

25. A method according to claim 24, further comprising allowing the draining of the cooking or cooling liquid from both the lower and upper regions through emptying means arranged in relation to the lower region of the tank by incorporating perforations in said plate.

26. A method according to claim 21, further comprising arranging the food to be cooked-cooled in a plurality of support trays that are stacked forming at least one lower stack inside the lower region and at least one upper stack inside the upper region, and accelerating and directing said transverse circulation of the cooking or cooling liquid by sizing said lower and upper stacks so as to leave reduced spaces therearound inside the tank.

27. A method according to claim 26, further comprising facilitating the transverse circulation through said lower and upper stacks by including in each support tray at least one configuration acting as a channel suitable for the transverse circulation of the cooking or cooling liquid from one side of the support tray to the other even when the support tray forms part of the lower or upper stacks in one or the other of the lower and upper regions of the tank.