Supermarket cooked food efficient heating device and method

Abstract

This invention relates to a high-efficiency heating device and method for cooked food in supermarkets, comprising a heating tank and multiple clamping units disposed within the tank; each clamping unit includes a positioning tray and a piercing rod, the positioning tray having a positioning groove with a through hole, and the piercing rod having a hollow piercing needle; a piston unit is disposed inside the piercing rod, which can move laterally along a slide rail; during heating, the piercing rod is moved to the loading position to place the food, and then released to return to its initial positioning; then the driving component drives it to complete the piercing, forming a flow channel inside the food; the power unit is activated to push the piston unit, repeatedly injecting hot broth through the piercing needle under high pressure and circulating it through the internal flow channel of the food, achieving simultaneous and rapid heating from the inside and outside; this invention solves the problems of low efficiency and long time consumption of traditional soaking and heating methods, has a simple structure, controllable cost, can significantly shorten customer waiting time, and improve the uniformity of food heating and the flavor absorption effect.

Description

Technical Field

[0001] This invention relates to the field of cooked food retail processing technology, and more specifically, to a high-efficiency heating device and method for cooked food in supermarkets. Background Technology

[0002] In supermarket deli sections, skewered cooked foods like oden are popular due to their unique flavor and convenience. Currently, the common heating method involves directly immersing the skewers in the broth of a heating tank, using heat conduction for external heating. This heating method has the following significant drawbacks:

[0003] Low heating efficiency and long waiting time: Heat is slowly conducted from the outside of the food to the inside. Especially for ingredients with high density or thick volume, such as radishes and meatballs, it takes a long time to heat them to reach an edible temperature, resulting in long waiting time for customers, which affects the consumer experience and sales efficiency.

[0004] Uneven heating and poor taste: Traditional methods can easily cause the outside of food to be overcooked or even mushy, while the inside is not heated through or not flavorful enough, which seriously affects the consistency of taste and flavor.

[0005] Insufficient flavor absorption: The broth can only slowly penetrate through the surface of the food, making it difficult for the food to fully absorb the flavor of the broth in a short time.

[0006] To address the aforementioned issues, existing technologies have attempted to employ auxiliary heating methods such as microwaves and infrared radiation. However, these methods are often expensive and may alter the original taste and texture of the food, making them unsuitable for supermarket prepared food applications where cost control and flavor preservation are paramount. Therefore, there is an urgent need for a low-cost, high-efficiency heating solution that ensures uniform food texture and full flavor absorption. Summary of the Invention

[0007] The technical problem to be solved by the present invention is to provide a high-efficiency heating device for supermarket cooked food and a high-efficiency heating method for supermarket cooked food, in view of the above-mentioned defects of the prior art.

[0008] The technical solution adopted by this invention to solve its technical problem is:

[0009] A high-efficiency heating device for cooked food in supermarkets is constructed, comprising a long strip-shaped heating tank, wherein multiple clamping units are distributed along the length direction inside the heating tank.

[0010] The clamping unit includes a positioning tray and a piercing rod arranged laterally opposite each other; the positioning tray has a plurality of arc-shaped positioning grooves arranged longitudinally for positioning the goods, and the bottom of the positioning groove has a through hole; the upper end of the positioning tray is also provided with a clamp for clamping the food skewer handle; the piercing rod is provided with a plurality of piercing needles corresponding one-to-one with the through holes, and the piercing needles are hollow.

[0011] The puncture rod is made of stainless steel and contains multiple piston units, each with a power unit mounted on it. Each piston unit includes a piston bore and a drive rod. Multiple drive rods are connected by connecting rods to move synchronously longitudinally, powered by the power unit. The upper side of the piston bore has an inlet for fluid injection, communicating with the injection chamber, and the lower side has an outlet for fluid, which communicates with the inner bore of the corresponding puncture needle.

[0012] The heating groove has a drive assembly at its slotted edge for driving the puncture rod to move laterally toward or away from the positioning support plate. The lower end of the puncture rod is slidably connected to the inner bottom of the heating groove via a slide rail.

[0013] The drive assembly drives the piercing rod to move laterally in three positions: a first position, a second position, and a third position. The second position is the initial position of the piercing rod; the first position is located to one side of the second position and is the feeding position for adding food into the clamping unit; the third position is located to the other side of the second position and is the piercing position for piercing the food.

[0014] Furthermore, the puncture rod is provided with a return spring in the direction of moving from the second position to the first position; the driving assembly is used to provide driving force to drive the puncture rod from the second position to the third position.

[0015] Furthermore, the driving assembly includes a driving rod and a linear driving unit; the driving rod has a movable groove, and the outer side of the puncture rod is provided with a protrusion that slides in conjunction with the movable groove; the return spring is disposed in the movable groove.

[0016] Furthermore, when the puncture rod is in the first position, the return spring is compressed; when the puncture rod is in the second position, the protrusion is located in the middle of the movable groove; when the linear drive unit drives the drive rod to move, the inner wall of the other end of the movable groove can push the protrusion, thereby driving the puncture rod from the second position to the third position.

[0017] Furthermore, the puncture rod is also equipped with a heating element for heating the broth inside the puncture rod, so as to ensure the temperature of the broth injected into the food.

[0018] Furthermore, the power unit is a cylinder, a hydraulic cylinder, or a linear motor.

[0019] Furthermore, the size and shape of the multiple positioning slots on the positioning tray are configured to adapt to different types of skewered cooked food, so as to achieve simultaneous zoned positioning and heating of multiple ingredients.

[0020] The present invention also provides a method based on the above-mentioned high-efficiency heating device for cooked food in supermarkets, comprising the following steps:

[0021] S1: Feeding preparation: Move the piercing rod horizontally to the first position and place the skewered cooked food to be heated into the positioning slot of the positioning tray; release the piercing rod, and under the action of the return spring, the piercing rod returns to the second position. Multiple piercing rods complete the initial piercing of the skewered cooked food and lock the position of the skewered cooked food. The food skewer handle is held by the clamp.

[0022] S2: Puncture and Fixation: The puncture rod is driven from the second position to the third position by the drive assembly, so that the puncture needle completely penetrates the skewered cooked food and cooperates with the positioning tray to clamp the food. Then the drive assembly pulls the puncture rod back to the second position, at which point a flow channel is formed inside the skewered cooked food.

[0023] S3: High-pressure soup injection: Start the power unit to push the drive rod to move in the piston hole, inject the hot soup in the heating tank into the flow channel through the hollow channel of the piston unit and the puncture needle, and then flow back to the heating tank through the through hole on the positioning groove.

[0024] S4: Circulating heating: Repeat S3 to allow hot broth to continuously pass through the flow channel and heat the inside of the food.

[0025] S5: Discharge: After heating is complete, open the clamp, move the piercing rod horizontally to the first position, pull out the piercing needle, open the clamp and remove the cooked food that has been heated.

[0026] The beneficial effects of this invention are as follows:

[0027] 1. High heating efficiency and short waiting time: By forming a channel inside the food through a hollow puncture needle and using a piston unit to directly and repeatedly pump high-temperature broth into the core of the food, it achieves simultaneous and rapid heating from the inside and outside, reducing the time required for traditional external soaking and heating by more than 50%, and significantly improving sales efficiency.

[0028] 2. Even heating for excellent taste and flavor: The broth heats the food from the inside out, avoiding the problem of the outside being overcooked while the inside is raw or mushy. At the same time, the high-pressure circulation of the broth forces the flavor substances to quickly penetrate into the food tissue, achieving deep flavor in a short time and ensuring the best taste.

[0029] 3. Compact structure and controllable cost: The device mainly adopts mechanical structure (puncture rod, piston unit) and conventional drive components (linear drive unit, cylinder, etc.), without the need for expensive microwave or infrared heating modules. The structure is simple and reliable, and the manufacturing and maintenance costs are low, making it very suitable for mass deployment in commercial scenarios such as supermarkets.

[0030] 4. Simple operation and high degree of automation: Through the cooperation of the drive component and the return spring, the semi-automated or automatic process of piercing, clamping, broth injection and heating, resetting and material removal is realized, which reduces the labor intensity of operators and ensures the consistency of the heating process.

[0031] 5. Good adaptability: By setting positioning slots of different sizes, it can simultaneously accommodate a variety of cooked foods of different shapes and sizes, improving the versatility and utilization of the equipment. Attached Figure Description

[0032] To more clearly illustrate the technical solutions in the embodiments of the present invention or the prior art, the present invention will be further described below in conjunction with the accompanying drawings and embodiments. The drawings described below are only some embodiments of the present invention. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort:

[0033] Figure 1 This is a top view of a preferred embodiment of the high-efficiency heating device for cooked food in supermarkets according to the present invention;

[0034] Figure 2 This is a cross-sectional view of the piercing rod of the high-efficiency heating device for cooked food in supermarkets according to a preferred embodiment of the present invention;

[0035] Figure 3 This is a schematic diagram of the positioning tray structure of the high-efficiency heating device for cooked food in supermarkets according to a preferred embodiment of the present invention;

[0036] Figure 4 This is a schematic diagram of the drive rod structure of a high-efficiency heating device for cooked food in supermarkets according to a preferred embodiment of the present invention;

[0037] Figure 5 This is a flowchart of a preferred embodiment of the present invention for a method of efficiently heating cooked food in supermarkets. Detailed Implementation

[0038] To make the objectives, technical solutions, and advantages of the embodiments of the present invention clearer, a clear and complete description will be provided below in conjunction with the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only some, not all, of the embodiments of the present invention. All other embodiments obtained by those skilled in the art based on the embodiments of the present invention without creative effort are within the protection scope of the present invention.

[0039] Example 1:

[0040] like Figures 1 to 4 As shown, this embodiment provides a high-efficiency heating device for cooked food in supermarkets, including a long strip heating tank 1, which contains soup for heating; multiple clamping units with the same structure are installed side by side along the length of the heating tank 1.

[0041] Each clamping unit includes a positioning tray 2 fixedly installed on the inner wall of the heating tank 1, and a piercing rod 3 arranged laterally opposite to it. On the front side of the positioning tray 2 (the side facing the piercing rod 3), multiple arc-shaped positioning grooves 201 are opened longitudinally (vertically) to stably support different kinds of skewered cooked food (such as radish skewers, meatball skewers, tofu skewers, etc.). Each positioning groove 201 has a through hole 202 at the bottom center for broth to pass through. The upper end of the positioning tray 2 is also provided with a clamp 203 to hold the food skewer handle to prevent the food from moving with the piercing needle or falling into the heating tank 1 at an angle. The front side of the piercing rod 3 is fixedly installed with hollow piercing needles 301 that are horizontally aligned with these through holes 202.

[0042] The puncture rod 3 is made of thermally conductive stainless steel, and its interior has a series of piston units 4 arranged longitudinally; such as Figure 2 As shown, each piston unit 4 includes a vertical piston hole 401 and a drive rod 402 that can slide therein; all drive rods 402 are fixedly connected by a connecting rod 403 to achieve synchronous lifting and lowering; the connecting rod 403 is connected to the output end of a power unit 5 (a cylinder is used in this embodiment) mounted on the top of the puncture rod 3; the upper side of the piston hole 401 has a soup inlet 404 that communicates with the heating tank 1; the lower side of the piston hole 401 has a soup outlet 405 that communicates with the inner hole of the corresponding puncture needle 301.

[0043] The lower end of the puncture rod 3 is slidably connected to the bottom surface of the heating tank 1 via a slide rail 7, so that it can only move smoothly in the lateral direction; a drive assembly 6 is installed above the groove edge of the heating tank 1; the drive assembly 6 includes a drive rod 601 that can be driven by a linear drive unit 602 (such as an electric push rod or a small cylinder) to move back and forth along the length of the groove; a movable groove 603 is provided on the drive rod 601 corresponding to the position of each puncture rod 3; a protrusion 304 is fixed on the outside of the puncture rod 3 and extends into the movable groove 603; a return spring 8 is provided between the protrusion 304 and one end of the groove wall in the movable groove 603;

[0044] like Figure 2 As shown, the puncture rod 3 is usually in the second position (initial position), at which time the protrusion 304 is located at one end of the movable groove 603, the return spring 8 is in a natural or slightly compressed state, and the tip of the puncture needle 301 is close to but not in contact with the food;

[0045] During feeding, the operator manually moves the piercing rod 3 laterally towards the first position (feeding position). At this time, the protrusion 304 slides in the movable groove 603 and compresses the return spring 8, and the tip of the piercing needle 301 moves away from the positioning tray 2, thus leaving enough space between them. The skewered cooked food to be heated (such as radish skewers) is placed into the corresponding positioning groove 201, and then the piercing rod 3 is released. Under the elastic force of the return spring 8, the piercing rod 3 automatically returns to the second position, and the tip of the piercing needle 301 will slightly pierce the surface of the food, playing a preliminary positioning role. Then, the clamp is operated to hold the skewer handle of the cooked food.

[0046] During puncture, the linear drive unit 602 is activated, pushing the drive rod 601 to move in the direction of the puncture. The inner wall of the movable groove 603 pushes the protrusion 304 (the spring is compressed to its limit), thereby pushing the puncture rod 3 from the second position to the third position (puncture position), so that all the puncture needles 301 completely penetrate the food, and the needle tip finally enters or passes through the through hole 202 at the bottom of the positioning groove, and the food is firmly clamped. Subsequently, the linear drive unit 602 drives the drive rod 601 to move in the opposite direction, so that the puncture rod 3 returns to its original position. At this time, only the tip of the puncture needle 301 remains inside the food, and an internal flow channel is pierced through the food.

[0047] During heating, the power unit 5 (cylinder) is activated, pushing the connecting rod 403 and all drive rods 402 downwards. As the drive rods 402 descend, they push the broth at the bottom of the piston hole 401, pressurizing it and injecting it into the flow channel inside the food through the broth outlet and the inner hole of the puncture needle 301 at a higher pressure. After penetrating the food, the broth flows out from the through hole 202 at the bottom of the positioning groove 201 and returns to the heating tank 1. Then, the power unit 5 drives the drive rod 402 upwards, generating negative pressure inside the piston hole 401. The hot broth in the heating tank 1 is sucked into the bottom of the piston hole 401 through the broth inlet, preparing for the next broth injection. By repeating this broth injection-sucking cycle, the high-temperature broth can circulate rapidly inside the food, achieving rapid and uniform simultaneous heating inside and outside. Optionally, an electric heating element can be installed inside or on the surface of the puncture rod 3 to provide auxiliary heat preservation for the broth remaining in the puncture rod and puncture needle, ensuring that the injected broth always remains at a high temperature.

[0048] After heating is complete, open the clamp and manually move the piercing rod 3 to the first position again. You can then easily pull the piercing needle 301 out of the heated food and take out the food for sale.

[0049] Example 2:

[0050] The present invention also provides a method of using the above-described device, the process of which is as follows: Figure 5 As shown:

[0051] Preparation for feeding: Move the piercing rod to the first position, put in the skewered cooked food, release the piercing rod to return it to the second position to complete the initial positioning, and use the clamp to hold the food skewer handle;

[0052] Puncture and fixation; the drive component moves to push the puncture rod to the third position to complete the puncture, and then pulls it back to the second position to form a flow channel inside the food;

[0053] High-pressure broth injection: The power unit is activated, pushing the piston unit to inject hot broth into the food's internal flow channels through the puncture needle under high pressure;

[0054] Circulating heating; repeating the high-pressure broth injection process allows the hot broth to circulate through the food for efficient heating;

[0055] Discharge; after heating is complete, open the clamp, move the piercing rod back to the first position, and remove the food.

[0056] It should be understood that those skilled in the art can make improvements or modifications based on the above description, and all such improvements and modifications should fall within the protection scope of the appended claims.

Claims

1. A high-efficiency heating device for cooked food in supermarkets, characterized in that, The device includes a long, narrow heating tank, within which multiple clamping units are distributed along its length. Each clamping unit comprises a positioning tray and a piercing rod arranged laterally opposite each other. The positioning tray has multiple arc-shaped positioning grooves arranged longitudinally for positioning the product, and the bottom of each positioning groove has a through hole. The upper end of the positioning tray is also provided with a clamp for holding the food skewer handle. The piercing rod is provided with multiple piercing needles corresponding one-to-one with the through holes, and the piercing needles are hollow. The piercing rod is made of stainless steel and contains multiple piston units, on which a power unit is mounted. The piston unit includes a piston hole and a drive rod; multiple drive rods are connected by a connecting rod to move synchronously longitudinally and are powered by a power unit; the upper side of the piston hole is provided with an inlet opening that communicates with the injection chamber, and the lower side is provided with an outlet opening that communicates with the inner hole of the corresponding puncture needle. The groove edge of the heating tank is provided with a driving component, which is used to drive the puncture rod to move laterally toward or away from the positioning support plate; the lower end of the puncture rod is slidably connected to the inner bottom of the heating tank through a slide rail. The drive assembly drives the lateral movement of the puncture rod to include a first position, a second position, and a third position, which are distributed sequentially, wherein: The second position is the initial position of the puncture rod; The first position is located to one side of the second position and is the feeding position for adding food into the clamping unit; The third position is located on the other side of the second position and is the puncture point for piercing food.

2. The high-efficiency heating device for cooked food in supermarkets according to claim 1, characterized in that, The puncture rod is provided with a return spring in the direction of moving from the second position to the first position; the drive assembly is used to provide driving force to drive the puncture rod from the second position to the third position.

3. The high-efficiency heating device for cooked food in supermarkets according to claim 2, characterized in that, The drive assembly includes a drive rod and a linear drive unit; the drive rod has a movable groove, and the outer side of the puncture rod is provided with a protrusion that slides in conjunction with the movable groove; the return spring is disposed in the movable groove.

4. The high-efficiency supermarket cooked food device according to claim 3, characterized in that, When the puncture rod is in the first position, the return spring is compressed; when the puncture rod is in the second position, the protrusion or roller is located in the middle of the movable groove; when the linear drive unit drives the drive rod to move, the inner wall of the other end of the movable groove can push the protrusion or roller, thereby driving the puncture rod from the second position to the third position.

5. The high-efficiency heating device for cooked food in supermarkets according to claim 1, characterized in that, The puncture rod is also equipped with a heating element for heating.

6. The high-efficiency heating device for cooked food in supermarkets according to claim 1, characterized in that, The power unit is a cylinder, a hydraulic cylinder, or a linear motor.

7. The high-efficiency heating device for cooked food in supermarkets according to claim 1, characterized in that, The size and shape of the multiple positioning slots on the positioning tray are configured to accommodate different types of skewered cooked food.

8. A method for a high-efficiency heating device for cooked food in supermarkets based on any one of claims 1-7, characterized in that, Includes the following steps: S1: Feeding preparation: Move the piercing rod horizontally to the first position and place the skewered cooked food to be heated into the positioning slot of the positioning tray; release the piercing rod, and under the action of the return spring, the piercing rod returns to the second position. Multiple piercing rods complete the initial piercing of the skewered cooked food and lock the position of the skewered cooked food. The food skewer handle is held by the clamp. S2: Puncture and fixation: The puncture rod is driven from the second position to the third position by the drive assembly, so that the puncture needle completely penetrates the skewered cooked food and cooperates with the positioning tray to clamp the food. Then the drive assembly pulls the puncture rod back to the second position, at which time a flow channel is formed inside the skewered cooked food. S3: High-pressure soup injection: Start the power unit to push the drive rod to move in the piston hole, inject the hot soup in the heating tank into the flow channel through the hollow channel of the piston unit and the puncture needle, and flow back to the heating tank through the through hole on the positioning groove; S4: Circulating heating: Repeat S3 to allow hot broth to continuously pass through the flow channel and heat the inside of the food; S5: Discharge: After heating is complete, open the clamp, move the piercing rod horizontally to the first position, pull out the piercing needle, open the clamp and remove the cooked food that has been heated.

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