Automatic apparatus for fast cooking dry food at atmospheric...

A - Human Necessities – 47 – J

Patent

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Details

A47J 27/18 (2006.01)

Patent

CA 2430237

An automatic apparatus for cooking dry food, particularly legumes and alimentary pasta, formed of at least four intercommunicable cooking chambers (4, 11, 15, 19) arranged in cascade one above the other and each one provided at the bottom with a piping (7, 12, 16, 21) for supplying the hot water furnished by a boiler (8) by means of a common pipe (29) and at the top with the same number of vents (10) connected to a common pipe (25) for conveying vapor to a heat exchanger (26). The first cooking chamber (4) at the top is provided upstream with a feeding valve (5) and downstream with a discharging valve (6), whereas each one of the underlying cooking chambers (11, 15, 19) is provided with a lower shutter (13, 17, 20) for discharging the content of the chamber which, at the exist of the last chamber (20) is the cooked food as programmed on a control board.

L'invention se rapporte à un appareil automatique servant à cuire des produits d'épicerie sèche, en particulier des légumes et des pâtes alimentaires, et comportant au moins quatre chambres (4, 11, 15, 19) de cuisson intercommunicantes disposées en cascade les unes au-dessus des autres, la partie inférieure de chacune de ces chambres étant pourvue d'un système de tuyauterie (7, 12, 16, 21) servant à acheminer l'eau chaude depuis un chauffe-eau (8) au moyen d'un tuyau commun (29), et la partie supérieure de chacune de ces chambres étant pourvue d'un même nombre d'évents (10) reliés à un tuyau commun (25) servant à acheminer la vapeur à un échangeur thermique (26). La première chambre (4) de cuisson située sur le dessus est pourvue, en amont, d'une soupape d'alimentation (5), et en aval, d'une soupape d'évacuation (6), et chacune des chambres de cuisson sous-jacentes (11, 15, 19) est pourvue d'un volet inférieur (13, 17, 20) servant à évacuer le contenu de la chambre, lequel contenu sortant de la dernière chambre correspond au produit alimentaire cuit conformément à la programmation d'un tableau de commande.

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