Dome kiln

Abstract

To provide a dome oven that efficiently utilizes radiant heat of a heat source, is compact, and enables quickly and deliciously baking food dough.SOLUTION: A dome oven for food includes: a food placement part in which food is placed; a heat source placement part in which a heat source is placed; and a dome part having an inner surface that reflects radiant heat from the heat source to a food side. The inner surface of the dome part is a heat reflection surface having two focal points. The food placement part is disposed at one of the focal points. The heat source placement part is disposed at the other focal point.SELECTED DRAWING: Figure 3

Description

[Technical Field]

[0001] The present invention relates to a dome oven that reflects radiant heat from a heat source on the inner surface of a dome and actively utilizes the reflected heat to bake food dough. [Background technology]

[0002] BACKGROUND ART Conventionally, ovens are known as appliances for baking dough such as pizza and bread.

[0003] The oven in Patent Document 1 describes two heaters that heat the front and back of the dough. A reflective member made of stainless steel with a mirrored finish is placed so that the dough is irradiated with radiant heat reflected by the reflective member in addition to the direct radiant heat from the heaters, enabling efficient baking.

[0004] In addition, conventional pizza ovens are baked in a dome-shaped oven by placing the pizza dough (food FD) next to a heat source HS such as charcoal or firewood, as shown in Figure 5. Conventional pizzas are heated by three sources: conductive heat CDH from the floor, convective heat CVH from the heat source HS, and radiant heat RDH from the oven's interior.

[0005] However, the oven in Patent Document 1 requires a specially installed reflective member as a component, and the radiant heat from the heater is simply dispersed and irradiated onto the entire dough of bread or the like without being strengthened.

[0006] Furthermore, conventional pizza ovens utilize radiant heat from the inner surface of the dome, but the radiant heat from heat sources such as charcoal or firewood is not collected, but is instead dispersed and irradiated throughout the entire inner surface of the oven. This results in insufficient utilization of radiant heat. Research was conducted to develop an oven that efficiently utilizes radiant heat from the heat source, is smaller, and bakes pizza in a shorter time while still producing delicious pizza. [Prior art documents] [Patent documents]

[0007] [Patent Document 1] Japanese Patent Publication No. 2020-94735 Summary of the Invention [Problem to be solved by the invention]

[0008] The present invention has been made in consideration of the above-mentioned conventional problems, and its object is to provide a dome oven that efficiently utilizes radiant heat from the heat source, thereby making the oven smaller and baking food dough quickly and deliciously. [Means for solving the problem]

[0009] According to the first aspect of the dome kiln of the present invention, the dome kiln for food comprises a food installation section where food is installed, a heat source installation section where a heat source is installed, a dome section having an inner surface that reflects radiant heat from the heat source toward the food, the inner surface of the dome section being a heat-reflecting surface with two foci, the food installation section being located at one of the foci and the heat source installation section being located at the other foci.

[0010] According to this, radiant heat from the heat source installed in the heat source installation section is reflected by the inner surface of the dome section and collected and irradiated onto the food installed in the food installation section. As a result, the food is heated efficiently and quickly. The radiant heat from the heat source is collected as reflected heat, resulting in a high heating temperature, creating a so-called direct flame effect, and giving the food a fragrant flavor unique to direct flames.

[0011] In addition to the three heating principles of conventional kilns, this oven also uses reflected heat from the heat source, which allows the heat from the heat source to be efficiently irradiated onto the food being heated. Generally, it becomes difficult to raise the temperature of a kiln when it is made smaller. However, with the kiln of this invention, the radiant heat from the heat source is efficiently irradiated onto the object to be heated, so the temperature of the area to be heated can be concentrated. As a result, even if the kiln is made smaller, the temperature of the object to be heated can be raised sufficiently.

[0012] According to the dome kiln of the second aspect of the present invention, in the dome kiln of the first aspect, the inner surface of the dome portion forms a semi-spheroidal surface or a semi-elliptical cylindrical surface. In this specification, a semi-spheroidal surface refers to a surface obtained by rotating an ellipse around its major axis and then cutting the surface along a plane passing through the major axis, and a semi-elliptical cylindrical surface refers to a surface obtained by extending an ellipse, for example, in a direction perpendicular to the paper on which it is written, and cutting it along a plane including the major axis. On a semi-spheroidal or semi-elliptical cylindrical surface, the radiation heat rays converge between the two foci, but the radiation heat rays from heat sources other than the foci spread out on the other side due to aberration, but this is useful for heating food because food has width. It is preferable that the semi-spheroidal or semi-elliptical cylindrical surface of the dome is mirror-finished, but any surface that approximates this may be used.

[0013] According to the third aspect of the dome kiln of the present invention, the dome kiln of the first or second aspect is provided with a direct heating prevention part that prevents radiant heat from the heat source from being directly irradiated onto the food.

[0014] This prevents uneven cooking of food caused by direct irradiation of radiant heat from the heat source onto the food, thereby allowing the food to be cooked evenly throughout.

[0015] According to the fourth aspect of the dome kiln of the present invention, in the dome kiln of the third aspect, the direct heating prevention section is a shielding wall or a step arranged between the heat source installation section and the food installation section.

[0016] This makes it possible to prevent uneven cooking of food with a simple configuration such as a shielding wall or step placed between the heat source installation section and the food installation section. [Brief explanation of the drawings]

[0017] [Figure 1] 1 is a schematic diagram showing the entire dome kiln of an embodiment according to the present invention. [Figure 2] FIG. 2 is a diagram showing the dome kiln of the embodiment exploded into components constituting the kiln. [Figure 3] FIG. 1 is a schematic diagram illustrating the heating principle of a dome kiln. [Figure 4] FIG. 1 is a diagram showing a dome kiln in use. [Figure 5] FIG. 1 is a diagram showing the heating state of a conventional dome kiln. DETAILED DESCRIPTION OF THE INVENTION

[0018] (Embodiment) The dome kiln according to the present invention will be described below with reference to FIGS. 1 to 4. In this specification, the horizontal direction in FIG. 3 is referred to as the X-axis direction, and the horizontal direction perpendicular to the X-axis is referred to as the Y-axis direction. FIG. 1 shows a dome kiln 1 according to an embodiment assembled on firebricks.

[0019] As shown in FIG. 2, the dome kiln 1 includes a bottom 2, an access opening 3, a dome body 4, a right wall 5R, a left wall 5L, a hearth plate 6, a pizza plate 7, a cover member 8, a separator 9, and a chimney member 10. The reason for disassembling the dome kiln into its components in this way is not only to make it easier to transport, but also to relieve the thermal stress on the kiln.

[0020] The components that make up the dome kiln 1 are each made of, for example, fire-resistant and heat-resistant concrete.

[0021] (bottom) The bottom 2 is generally formed in a plate shape. The bottom 2 includes a pentagonal bottom 21 including a rectangular portion 21a that supports the access opening 3 (described later) and forms the access opening, and a right bottom portion 22R and a left bottom portion 22L that are provided so that the right wall portion 5R and the left wall portion 5L that form the lower part of the dome portion DP can be placed on. The right bottom portion 22R and the left bottom portion 22L, when combined, form an elliptical shape. The bottom 2 is formed with a shallow elliptical concave surface 22a that extends over most of the upper surface. A raised edge portion 22b is formed on the outer periphery of the concave surface 22a. The bottom portion 2 is divided into three parts, the pentagonal bottom portion 21, the right bottom portion 22R, and the left bottom portion 22L, as described above, to alleviate thermal stress.

[0022] (Access opening) The loading / unloading opening 3 is formed from a member of a predetermined width that is curved into a semi-elliptical shape so that the upper side is convex. A short cylindrical protrusion 31 is formed on the upper surface and protrudes upward, and an opening hole 32 that communicates with the inner wall surface is formed in the vertical direction in the protrusion 31. The loading / unloading opening 3 is placed on the rectangular portion 21a of the pentagonal bottom 21 when in use.

[0023] (Right side wall section / Left side wall section) The right side wall 5R and the left side wall 5L are formed of plate members of a predetermined height that are curved to follow the elliptical shape formed by the right side bottom 22R and the left side bottom 22L. The ends of the right side wall 5R and the left side wall 5L on the loading / unloading side are arranged so that they open with a width corresponding to the opening width of the loading / unloading opening, and on the side opposite the loading / unloading opening, the ends of the right side wall 5R and the left side wall 5L abut against each other without any gaps.

[0024] An inner ridge 51 is formed at a predetermined height along the periphery of the upper edges of the right and left wall portions 5R, 5L, continuing from the inner wall. The lower end of the dome body 4, which will be described later, is fitted into this inner ridge 51.

[0025] (Dome body) The dome main body 4 is formed in a dome shape that constitutes part of a semi-spheroid, and by overlapping with the right wall surface portion 5R and the left wall surface portion 5L, its inner surface IS forms a semi-spheroid surface.

[0026] An outer ridge (not shown) extending from the outer wall is formed at a predetermined height along the periphery of the lower edge of the dome body 4. The inner ridges 51 at the upper ends of the right and left wall portions 5R and 5L are overlapped and fitted onto this outer ridge. A curved cutout (not shown) is formed at the lower end of the front side of the dome body 4 corresponding to the loading / unloading opening. This cutout is formed in a shape that follows the curved upper part of the loading / unloading opening 3.

[0027] (heart plate) The hearth plate 6 is formed of an elliptical plate material that can be loosely fitted into the elliptical shallow concave surface 22 a formed by the bottom portion 2 . The direct heat source HS is installed at the bottom of the kiln. Therefore, a hearth plate 6 is laid on the bottom 2, and the heat source HS is placed on top of that to alleviate thermal stress.

[0028] (pizza plate) The pizza plate 7 is formed in a disk-like shape. It separates the pizza from the fuel and ash on the hearth plate 6, and also creates a space between the pizza plate 7 and the hearth plate 6, making it easier for the temperature of the pizza plate 7 to rise. This is because it prevents the absorbed reflected heat from escaping by conduction. In addition, the pizza plate 7 is made of a material with a high thermal capacity, so it is possible to create a leopard-print pattern on the underside of the pizza. The pizza plate 7 also serves as a step provided between the heat source installation part HIP and the food installation part FIP.

[0029] (Cover member) The lid member 8 covers the opening through which fuel and pizza are put in and taken out, and by putting the lid on, loss of heat is prevented. The cover member 8 is formed from a semi-elliptical thick plate material and is provided with an integral handle.

[0030] (separator) Separator 9 is formed by curving a plate of a predetermined height so as to surround pizza plate 7 relative to heat source HS. Separator 9 prevents direct heat from heat source HS from reaching the edges of the sides of the pizza and causing them to burn.

[0031] (Chimney components) In this embodiment, the chimney member 10 is made of a heat insulating material made of perlite, not concrete.

[0032] The chimney member 10 serves to promote combustion by the chimney effect and to perform secondary combustion of unburned gases, for example, when lighting the fire.

[0033] The chimney effect is when high-temperature exhaust gas passes through the chimney member 10 and is expelled into room temperature air, causing buoyancy to act and promoting the exhaust. As a result, the amount of air drawn into the kiln increases, promoting combustion within the kiln.

[0034] Secondary combustion occurs when incompletely burned gases such as smoke and CO are exhausted from the kiln into the chimney member 10 and air is injected into the chimney member 10, causing combustion within the chimney member 10 if the gas is hot. This prevents the exhaust of incompletely burned gases and increases the chimney effect by increasing the temperature inside the chimney member 10. This kiln is prone to secondary combustion because the incompletely burned gases from the dome enter the chimney member 10 while air enters from the front. The thermal insulation of the chimney member 10 is important for efficient secondary combustion. For this reason, the chimney member 10 of this dome kiln 1 is made of perlite insulation.

[0035] The procedure for assembling the dome kiln 1 configured as above will be described below.

[0036] (assembly) Prepare a stand. For example, when baking a pizza with a maximum diameter of 30 cm, the stand should have a top surface area of ​​70 cm x 70 cm and a load capacity of 75 kg or more, and be placed where the dome oven 1 will be installed. The stand should preferably be made of a fire-resistant material that can withstand high temperatures.

[0037] Next, for example, eight firebricks are arranged evenly on the table. Next, the dome kiln 1 is placed on the firebricks as follows: First, the bottom part 2 is placed. The rectangular part 21a of the pentagonal bottom part 21, which serves as the loading and unloading opening, is placed in accordance with the position and direction in which the loading and unloading opening is to be used.

[0038] Next, the hearth plate 6 is placed so as to fit into the elliptical concave surface 22 a formed by the bottom portion 2 . Next, the right side wall portion 5R and the left side wall portion 5L are arranged so as to correspond to the right side bottom portion 22R and the left side bottom portion 22L.

[0039] Next, the dome body 4 is placed on the right side wall portion 5R and the left side wall portion 5L so as to fit in. In this case, the notch is positioned on the loading / unloading opening side to form an opening for loading / unloading. Next, the loading / unloading opening 3 is placed on the rectangular portion 21a of the pentagonal bottom 21, and the end of the loading / unloading opening 3 opposite the front side is fitted into an opening formed by a notch or the like in the dome main body 4.

[0040] Next, the pizza plate 7 and the separator 9 are placed on the hearth plate 6, and the opening for access is covered with the lid member 8. Next, the chimney member 10 is fitted into the short cylindrical protrusion 31 of the access opening 3.

[0041] (use) Next, the case where the dome oven 1 of this embodiment is used for cooking will be described.

[0042] (Pasteurization) To raise the temperature of Dome Kiln 1, the kiln is fired and heated.

[0043] When the fire has progressed to the point where the firewood can be easily split, move the burning firewood to the left (or right) and place the pizza plate 7 and separator 9 on the opposite side (see Figure 4).

[0044] Next, the loading / unloading opening is covered with the cover member 8, and the temperature inside the kiln is further increased. When the temperature of the center of the pizza plate 7 reaches about 400°C, it is ready to cook.

[0045] (Use of ovens in cooking) There are three main types of pizza: Neapolitan pizza, Roman pizza, and American pizza. Dome Oven 1 is designed to bake Neapolitan pizza, which requires an oven temperature of 400°C.

[0046] Shape the pizza dough into a disk and place the toppings on top. The pizza is moved onto a pizza peel (spatula) and then placed on the pizza plate 7 inside the oven using the pizza peel. At this time, it is a good idea to move the pizza plate 7 to the front beforehand. Once the pizza is placed on pizza plate 7, return pizza plate 7 to its original position at the back.

[0047] If the temperature of pizza plate 7 is around 400°C, it will be baked in 60 to 90 seconds. As shown in Figure 3, when baking, the heat source HS, which is the burning firewood, is reflected by the spheroidal inner surface IS of the oven, creating a direct flame effect that allows the pizza and toppings to be baked efficiently and deliciously. Furthermore, since the heat source and pizza plate are located separately, pizzas can be cooked continuously by simply adding firewood to the heat source.

[0048] As is clear from the above description, the dome kiln 1 according to the embodiment of the present invention is a dome kiln 1 for food, and is equipped with a food installation section FIP where pizza dough with toppings (food FD) is installed, and a heat source installation section HIP where burning firewood (heat source HS) is installed.

[0049] In addition, the dome body 4 has an inner surface IS that reflects radiant heat from the heat source HS toward the food FD, and the dome section DP has a right wall section 5R and a left wall section 5L.The inner surface IS of the dome section DP is a heat-reflecting surface with two focal points FC, and the food placement section FIP is located on one side of the focal points FC, and the heat source placement section HIP is located on the other side of the focal points FC.

[0050] According to this, the radiant heat from the heat source HS installed in the heat source installation part HIP is reflected by the inner surface IS of the dome part DP, and is collected and irradiated onto the food installed in the food installation part FIP. As a result, the food is heated efficiently and quickly. The radiant heat from the heat source is reflected and collected, which creates a so-called direct flame effect, giving food the fragrant flavor unique to direct flames.

[0051] The inner surface IS of the dome portion DP forms a semi-spheroidal surface. According to this, when heat rays (light) pass through one of the two focal points FC on the semi-spheroidal surface, they are reflected by the inner surface IS of the dome portion DP and pass through the other focal point FC (see Figure 3). Therefore, radiant heat can be collected and heated on food with an inexpensive and simple structure, without the need for special reflecting materials.

[0052] Also, a separator 9 (direct heating prevention part) is provided to prevent the radiant heat from the heat source HS from being directly irradiated onto the food FD.

[0053] This prevents uneven cooking of the food FD caused by direct irradiation of radiant heat from the heat source HS onto the food FD, thereby allowing the entire food to be cooked evenly.

[0054] The direct heating prevention part is a separator 9 (shielding wall) disposed between the heat source installation part HIP and the food installation part FIP. pizza plate 7 Formation of R The step also functions as a direct heating prevention portion.

[0055] According to this, the separator 9 (shielding wall) and the pizza plate disposed between the heat source installation part HIP and the food installation part FIP 7 A simple structure such as a step can prevent uneven cooking of food.

[0056] In the above embodiment, the inner surface shape of the dome kiln is a semi-spheroidal surface, but is not limited to this. For example, the inner surface shape of the dome kiln may be a semi-elliptical cylindrical surface.

[0057] In the case of a semi-elliptical cylindrical surface, the inner surface of the dome kiln is a surface in which ellipses are continuous along the Y-axis direction. Therefore, one of the focal points FC and the other of the focal points FC are each a continuation of foci aligned in the Y-axis direction, i.e., a linear shape extending along the Y-axis direction.

[0058] In this case, too, the radiant heat emitted from the combustion body placed on one side of the focus is reflected by the inner surface of the dome oven and irradiated onto the food dough, etc. placed on the other side of the focus.

[0059] Furthermore, the direct heating prevention part is the separator 9 (shielding wall), but is not limited to this. For example, a step may be provided between the heat source installation part HIP and the food installation part FIP.

[0060] The present invention is not limited to the above-described embodiments shown in the drawings, but can be modified appropriately within the scope of the present invention. [Explanation of symbols]

[0061] 1: Dome kiln, 9: Separator (direct heating prevention part / shielding wall), DP: Dome part, FC: Focus, FD: Food, FIP: Food placement part, FT: Food table, FT1: Food placement part, FT2: Feet, HIP: Heat source placement part, HS: Heat source, HS2: Secondary heat source, RDH: Radiant heat.

Claims

1. A dome kiln for food, a food setting unit for setting food; a heat source installation unit for installing a heat source; a dome portion having an inner surface that reflects radiant heat from the heat source toward the food. the inner surface of the dome portion is a semi-spheroid obtained by rotating an ellipse around its major axis, and is a heat-reflecting surface having two foci on the major axis rotated around the center, The food placement portion is disposed on one side of the focal point, the heat source installation unit is disposed on the other side of the focal point, The radiant heat emitted from the heat source disposed at the other focal point is applied to the inner surface of the dome portion. Once reflected, the heat is concentrated on the food placed at one of the focal points. Dome kiln.

2. The dome oven has a bottom on which the dome is placed, a food placement section, and a heat source placement section. and a hearth plate on which the The bottom portion has a plurality of divided plate-like parts, 2. The method according to claim 1, wherein the hearth plate is placed on the bottom portion where the plurality of parts are combined. Listed kiln.

3. 3. The oven of claim 2, wherein the hearth plate is provided with a plate on which the food is placed.

4. A shielding wall that prevents radiant heat from the heat source from being directly irradiated onto the food is provided.

10. The oven of claim 1, wherein the oven is adapted to surround the food product.

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