WO1994016607A2 - Process and device for regulating the temperature of foodstuffs - Google Patents

Abstract

A process and devices are disclosed for regulating the tempeature of foodstuffs, suitable in particular for heating, keeping warm, cooking, baking or keeping fresh prepared or raw foodstuffs in large-scale catering establishments. A liquid brought to the appropriate temperature for the destined use is used both as a heat transfer medium and as a storage medium. When its amount is sufficiently large, a buffer effect is also taken advantage of, besides the storage effects. For example, in large-scale catering establishments, a determined amount of liquid may be heated or cooled, then supplied through a pipe system (17, 18, 22) from an insulated central container (35) to the individual consumers (7-15). Oil is preferably used for keeping warm, for cooking or for cooling foodstuffs. It is dosed and supplied at the required temperature and transfers heat or cold by large-surface contact (21) with the surfaces (20) with which the foodstuffs are in contact.

Description

 Method and device for adjusting the temperature of

Food

The invention relates to a method and a device for adjusting the temperature of food, as they are used in particular for heating, keeping warm, cooking, baking or keeping freshly prepared or unprepared food in commercial kitchens.

So far, it has been customary to provide the desired temperatures by means of separate heating or cooling devices when preparing dishes or to keep them fresh or for storing foods.

Electric heating coils are most often used in such canteen kitchens for heating dishes, as is required for baking or cooking, and an attempt is made to transfer the converted electrical energy to the goods to be heated with as close direct contact as possible. The heat is most often transferred to the food to be cooked or kept warm by conduction. Relatively large heat losses occur here, since large areas of the stoves and pots or pans which are generally used are not in direct contact with the food to be heated or, for example, the stovetop, which is therefore advantageous Provide prerequisites for a large proportion of radiated heat loss. ..

In all previously known solutions for both heating and cooling food, the use of waste heat or solar energy or the use of cold temperatures, which are also available free of charge, is not possible, so that the entire required amount of energy has to be supplied completely from the outside, which leads to increased costs and known to increase negative environmental impact.

Furthermore, with the solutions used hitherto for cooling and heating, it is not possible or only possible to a limited extent to store the temperatures reached. The only practiced solution for this is the insulated storage of the food or food brought to the desired temperature. Otherwise, the temperature equalization to the ambient temperature takes place after switching off the energy supply and is only dependent on this and on the mass in connection with the surface of the heated or cooled goods available for heat transfer.

If food or groceries have to be transported, there has hitherto been the possibility of transporting these goods with increased outlay for insulation, or, as is known, cooling units which are adapted to mobile use are used to keep such goods fresh. Both of these solutions are deficient in several ways. Either the effect is limited, as in the case of using insulation, and the costs are kept within reasonable limits, or there is a considerable cost involved, as is the case when cooling units are used.

Because large areas are available for heat radiation, the ambient temperature becomes unnecessarily high raised and has a negative impact on the employment relationships of the staff with a simultaneous increase in costs.

In Kühlger th it is disadvantageous that the entire inner volume must be cooled to the appropriate temperature and the cold transfer to the goods to be cooled must be transferred from the cooling coils usually used via the air inside to the goods to be cooled. A relatively large loss factor is associated with this, since the thermal conductivity of air has a limited degree.

The combined use of a device for storing food in a chilled form or the possibility of keeping it warm in a kitchen device has hitherto been known only in the form of the use of insulation as an insulating container or space. The targeted heating or cooling of the interior of such a device, as is the case, for example, for prepared meals that are to be stored in a cool place for keeping fresh and served warm at a certain desired date, must therefore be accommodated in either kitchen appliances designed for cooling or heating what additional work and space required.

Furthermore, it is the case with almost all known kitchen appliances that are intended to influence the temperature of food that a very large amount of insulation is required or transmission losses have to be accepted.

It is therefore an object of the invention to increase the efficiency in heating, keeping warm or cooling food and to avoid energy losses as far as possible. According to the invention, this object is achieved by the features mentioned in the characterizing part of claim 1 and those of the independent device claims.

Advantageous developments and refinements of the invention can be found in the features contained in the subordinate claims.

In addition to heat transfer, the liquid brought to the temperature suitable for the intended use also serves as a storage medium which, in addition to the storage effect, can also form a certain buffer due to a sufficiently tempered quantity.

For example, a large amount of liquid can be heated in commercial kitchens and from an insulated central container via a pipe system that has valves controlled by electronic temperature and is connected to various individual consumers. The oil which is preferably used for keeping food warm or cooking is metered in according to the temperature required there and releases the heat through large-area contact to the areas which are in contact with the food. The temperature control can be carried out in such a way that the volume flow is regulated via valves or that the pumped liquid quantity is also influenced by increasing the pump output. If the temperature gradient is sufficient, however, the use of such pumps can also be dispensed with. With decentralized temperature control of the oil, each consumer can be supplied with either cold or heat.

To improve the efficiency, it is advisable to use the liquid either with solar energy or with waste heat that is already generated in the commercial kitchen, e.g. the

Residual heat of the rinse water to heat and only that to achieve the required temperature difference by additional heating. It is also possible to use or combine several such secondary heat sources, depending on which is available.

When using the liquid to cool the food, it can also be pre-cooled or cooled to the level achievable with it, for example at low outside temperatures by the outside air or by the relatively low temperature of the drinking water, or the low temperature of the waste water from refrigeration machines be used, so that in this case only the further required temperature difference has to be achieved by adding additional energy.

As already mentioned, the use of oils is particularly suitable as a medium, which can be used in a wide temperature range for both cooling and heating, that is to say in a temperature range which is preferably from -20 ° C. to at least 250 ° C. extends, are liquid. This has the advantage that only one carrier medium has to be used if cooling and heating are required, so that no separate circuits have to be installed in the individual kitchen appliances. To improve the thermal conductivity of these oils, these particles of substances with good thermal conductivity can be added. Metal chips, which are produced as industrial waste, are particularly suitable. The storage capacity of the liquid can be increased by adding quartz sand, for example. Synthetic multigrade oils or silicone oils are preferably used as oils. The latter mainly have the advantage, among others, that no coking occurs even at higher temperatures, which could contaminate the piping system.

In addition to these oils, they can also be used for certain applications, for example in combination with those described oils, metals with a low melting point, such as tin. Tin with a melting temperature below 200 ° C is liquid in the temperature range above this temperature and has an extremely good thermal conductivity. In the liquid phase, all cavities which are adapted in shape to the use are filled in and ensure a large-area effective heat exchange. In particular when using an additional heater, the heat generated in this way can advantageously be distributed over a large area and uniform heating is brought about. In addition, such metals have greater heat capacities than the oil otherwise used for heat conduction, so that the heat absorbed by them is stored in the metal for a longer time. Another positive effect is that such metals are not very aggressive and have only a slight tendency to degass in the temperature range that occurs.

The surface area that is in direct contact with the food to be heated can preferably be formed from ceramic composites on which glazes or glazes are applied and for the purpose of improved thermal conductivity, corresponding additives such as the metal chips already mentioned or other good heat conductors are also incorporated in them . The size of the individual chips should be relatively mixed, since small ones have good heat conduction and large ones have better storage properties.

In addition to ceramic materials, appropriately composed plastics can also be used, which may also contain carbon fibers.

In order to ensure a high degree of efficiency in heat transfer, it is useful to design the cavities or the piping system so that the temperature-carrying liquid can get very close to the goods to be heated or cooled. As a result, the desired temperature can be transferred directly to the food without major losses and, at the same time, there is the possibility of creating a certain compensation by increasing the volume flow if, for example, a jump in temperature has occurred due to the introduction of fresh goods, for example when frying or when Cooling should be compensated quickly.

Due to the relatively large temperature differences that can occur, it may be necessary to provide a certain volume of gas that can compensate for the temperature-related change in volume of the liquid. This volume should preferably be filled with an inert gas, for example nitrogen, which, even at relatively low temperatures, has a pressure which is above atmospheric pressure in order to avoid the penetration of oxygen, since the oils which are generally to be used are below Influence of oxygen is subject to a certain aging and this has a negative effect in particular on the temperature behavior of the oil.

If food is to be transported at a temperature, i.e. kept at a certain temperature, there is the option of carrying the correspondingly cooled or heated liquid in an insulated storage container and making it connectable in the vehicle to a piping system located there, so that the liquid is supplied via appropriate lines can go directly to the area where the desired temperature is to be maintained. For this purpose, the piping system can be designed so that an additional function is possible. This additional function can consist in that the foods to be tempered can be stored in a suitable manner, for example in stack form. So the appropriately tempered liquid gets into the direct area, in which the required temperature must be made available. It is therefore particularly advisable to use stands or stacking racks made of tubes, which are otherwise hollowed out, through which the liquid can pass and which can be connected to the insulated containers by means of suitable valve constructions, the liquid preferably being produced by an increased pressure inside the container prevails, is transported through the piping system.

In this case, the piping system designed in this way can be used both for cooling purposes and for keeping warm, if in all cases the same temperature medium is used or media are used which are readily miscible with one another.

When transporting food in the manner described, both cooled and warm food can be contained together in one vehicle. For this purpose, it is only necessary to carry two separate liquid reservoirs kept at the appropriate temperature and to have the possibility that corresponding carrier piping systems can be connected to them. In this case, for example, multiple couplings can be present on insulated liquid stores, to which a plurality of pipe supports can be connected at the same time.

In canteen kitchens, in which there are various tasks for cooling or heating the food, it is advisable to further increase the efficiency by taking advantage of the temperature differences that occur by using a heat pump. This effect is greatest when the temperature gradient between the storage tank with the heated and the cooled liquid is used.

So far, the possibility of keeping warm and cooling in a kitchen appliance is only in the form of using Insulations known as insulated containers or rooms. The targeted heating or cooling of the interior of such a container, as is the case, for example, for prepared meals that are to be stored in a cool place for keeping fresh and served warm at a certain desired date, must therefore be accommodated in kitchen appliances designed for cooling or heating what additional work and space required.

Of course, additional heating or cooling devices can be provided on the various consumers for reasons of increased redundancy or to cover peaks that occur. In addition to conventional heating systems, a heating or resistance wire system can also be used for this purpose, which is designed as a grid and is formed, for example, from constantan wires embedded in an insulating body. The wires arranged in a grid are connected to each other at the nodes, so that the electrical current supplied via external contacts, the area determined by the grid, heats up relatively evenly and at the same time ensures that a function of this additional heating system is guaranteed even after individual conductor strings have been cut.

In one embodiment of the device according to the invention according to claim 33 and the dependent claims relating thereto, it is achieved that a module system can also be implemented in an advantageous manner.

In known devices of this type, so-called regeneration or convection ovens have a coherent interior with a door. In this case, various foods are also prepared, which have different regeneration times, and when the foods are removed or supplied, the entire device must be opened and heated during heating. To avoid this. Disadvantages of the device according to the invention are modular.

The particular advantages of the device according to the invention lie above all in a short regeneration time of approximately 2.5 minutes after opening a module box. The modular drawers with locking mechanisms guarantee large energy savings, individual adjustments in the stacking area, significantly less hot (cold) air that can be lost (especially steam produced at high cost), significantly better working atmosphere and less space requirements, since the whole door does not always have to be opened.

If the drawers are snapped into place, for example between radiators, there is also top hold and top and bottom heat. But since, for example, when using the device in aircraft, trays are to be served (possibly closed plastic boxes), it must also work with these. It is precisely in these devices that additional flow channels have to be installed for hot / cold operation, so that, for example, cold air can flow around the outside of the foodstuffs before it is heated, ie. H. there is no drying out when cooling, as the food is sealed off.

The most advantageous is a combination of the flow channels and snap-in heaters. So that this tempering flow can also give off its energy well into the interior, at least the surface to be tempered should not be made of plastic, or should be provided with holes on top of that.

Especially when a radiator comes to the tray from below, it is important that this area is made of a highly conductive material. Unless it is heated with induction, the metal does not need to be worked in, but can be glued inside (approx. 8-12 mm induction distance is here sufficient) . The device according to the invention advantageously also has a housing part in which heat and cold can be generated and also any necessary control and / or regulating units can be accommodated.

The invention is based on

Embodiments are described in more detail.

1 shows a block diagram of a central heating and cooling supply for a commercial kitchen;

Figures 2A to 2C different embodiments for

Frying;

Figure 2D a grill or hot plate;

Figure 3 shows a combined hot / cold unit;

Figure 4 shows a slide-in container;

Figure 5 shows a liquid conductor;

Figure 6 shows a stack carrier;

Figure 7 shows a pipe stacker with storage containers;

Figures 8 to 10 cooking or cooling containers;

FIG. 11 an evaporator;

Figures 12 and 13 are sectional views of a grill or

Oven;

FIG. 14 shows a further embodiment of a grill or

Oven; FIGS. 15 and 16 show a further embodiment of such an oven,

Figure 17 shows an embodiment of the device as

Modular system;

FIG. 18 shows a cross section through a module system;

FIGS. 19A and 19B each show a view of a module container;

Figures 20 to 22 each have two views from different

Embodiments of a storage compartment for one

Module container;

Figure 23 shows an embodiment of module containers

Openings and flow channels;

FIG. 24 shows a stackable module system; Figures 25 and 26 cross sections through differently designed receiving compartments;

Figure 27 is a view of a device according to the invention with a separate outer housing part.

1 shows a block diagram of a central supply for commercial kitchens according to the invention with heated or cooled transmission media. Here, the liquid medium can be preheated, for example, by means of a heat exchanger 1 using solar energy and then further preheated in an additional heat exchanger 4 using waste heat, such as is produced in commercial kitchens at a wide variety of workplaces and stands, and finally heated to the desired final temperature in a conventional manner become. It is therefore possible to use a wide variety of forms of heating, e.g. heating by means of electric heating coils or / - spirals, or the combustion of gas, as is the case in many kitchens, even in small kitchens. In any case, the liquid should be heated to a temperature above 200 ° C. and temporarily stored in a strongly insulated memory 3 for use in individual kitchen modules (heat consumers) 7 to 11.

The supply of further energy is indicated by the arrow pointing in the direction of the additional heat exchanger 4. The hot liquid passes through a piping system 17 to the individual heat consumers 7 to 11, which are required in every kitchen. The supply to the individual kitchen modules 7 to 11 takes place depending on the temperature required on each individual module. For example, control valves can be adjusted depending on the measured temperatures on the individual modules 7 to 11. The heated liquid reaches, for example, fryers 7, grill plates 8 and can also be used in combi steamers 9, ovens 10 and in a hot / cold combination 11 for keeping food warm. The cooling circuit is also formed by a heat exchanger 2, in which the liquid to be cooled in this case, taking advantage of low temperatures, such as, for example, the cold outside air in winter or the relative cold of drinking water, to reduce the liquid temperature to a level that is possible with these means is being used. Following this pre-cooling, the temperature required for cooling is given to the liquid by means of a further additional heat exchanger 6. It is possible, as already described for the heating of the temperature-carrying, liquid medium, to provide a further precooling stage in which a second, relatively low temperature, which is below the temperature of the heat exchanger 2, is used and the liquid is further cooled down in a cascade-like manner . Ultimately, there can be a third heat exchanger (not shown in this circuit diagram) for the final cooling of the liquid, which uses the temperature that is made available with conventional refrigerators; An arrangement of further cooling units in this chain is also conceivable. In this circuit too, a store 5 is provided for the intermediate storage of the cooled medium.

Both the store 3 and the store 5 must have a sufficient volume in order to be able to compensate for suddenly occurring heating or cooling requirements, as is constantly the case in the daily operation of a commercial kitchen, since a suddenly occurring heating or cooling requirement can be compensated for the liquid volume in the storage 3 or 5 can be compensated.

In the same way as was the case in the hot circuit, the consumers for the cooled medium are also connected to the store 5 by means of a pipe system 18. The temperature control takes place in the already described Wise. The cooled-down liquid can also be supplied in individual modules 12 to .15 to be cooled in the form of a series connection in which the temperature gradient from low to higher temperatures, depending on the required consumer temperature of the individual modules from 12 to 15, is taken into account by a corresponding sequence in the chain. For example, in such a row the wine counter 14 can of course be arranged behind the refrigerator 15 and the ice cream counter 13, since a higher temperature of the coolant is permissible in the wine counter 14.

As is the case in the cooling circuit, even in the hot circuit, the individual consumers can be arranged in a temperature-dependent cascade in reverse. A connection between the hot and cold circuit is possible via a line system 19, which is preferably attached to warm / cold modules. These warm / cold modules 11, 12 serve both for cooling, as is the case when keeping, for example, prepared dishes fresh, and for the fact that it is possible to heat these prepared dishes in the same combination 11, 12 at a certain desired time To make available. This is done by removing the cold liquid from the heat transfer pipe system at a desired point in time and introducing hot liquid into the warm / cold combination 11, 12 by opening a valve and heating the stored food immediately. It is advantageous in this case that a much smaller amount of energy is required for heating, since a large part of the cooled mass is removed by draining the cold liquid and the mass to be newly heated is lower than in all similar devices known to date. Furthermore, the temperature range critical for the formation of bacteria is passed quickly and the risk of negative influence on the durability and health hazard is significantly reduced. A second connection between the hot and cold circuit is with a pipe. , 16, with the help of which the temperature gradient between the two circuits is exploited with the aid of a heat pump and the overall efficiency can be influenced positively.

A specific application form for deep-frying can be seen from FIGS. 2A to 2C. A fryer according to the invention has a container interior 20 filled with frying oil in a normally known manner, which is surrounded as far as possible by at least one double chamber. A relatively widely branched system of tubes 22 can be provided in the double chambers 21, through which the hot oil is guided and the heat of the hot oil is transferred to the chamber material, which also has good thermal conductivity. For this purpose, liquids or thermal paste, for example, can also be provided in the double chambers 21. Another possibility is to provide in the chambers 21 a metal with a relatively low melting point, which becomes liquid by heating and ensures a more uniform temperature distribution along the entire inner wall of the container. Tin or gallium, for example, can be used as the metal.

Since the double chambers 21 enclose a relatively large volume, this can ensure the buffer effect which is particularly large, particularly when deep frying, without keeping a relatively large amount of frying oil at the high temperature level, which reduces the proportion of the oil burned at the high temperatures occurring .

With this type of cooking, however, it may be necessary that the high temperatures are not brought up solely by the oil heated at a central point and that additional heating is required directly on the fryer. For example, thermocouples 23 can be provided for this purpose, which use electrical energy Additional heating of hot oil and double chamber material enables. Instead of the thermocouples, the oil can also be heated indirectly by burning gas.

FIGS. 2A to 2C represent different embodiments of such a deep fryer. Examples 2A and 2C show the preferred embodiments, the embodiment according to FIG. 2A should be used for built-in deep fryers and the embodiment according to FIG. 2C as an additional device or for the subsequent connection is suitable. Although the example in FIG. 2B results in better heat transfer to the frying oil due to the heat exchanger 24 additionally inserted in the interior 20 of the container, a significant disadvantage occurs, as is currently also the case with the fryers commonly used. In this case, the entire container interior 20 is not freely accessible for cleaning purposes and it is very difficult to achieve a degree of cleaning sufficient for food.

For the coating that separates the interior of the container 20 from the double chambers 21, ceramic glazes or glazes can preferably be used, in which fine-grained materials with good thermal conductivity are embedded. Metals in fine or fine-grained form are primarily used for this. In addition to a smooth, easy-to-clean surface, such a coating material also offers good heat transfer from the double chambers 21 to the frying oil to be heated.

It cannot be seen from these representations 2A to 2C that it is particularly advantageous to insulate the entire deep fryer, ie the free sides of the double chambers 21, extremely well. Evacuated chambers or vacuum insulation panels can be used that enclose the double chambers 21. It is also advantageous to provide the outer wall of the container interior 20, ie the wall which faces in the direction of the double chambers 21, with an at least rough, if not even strongly profiled surface, in order to enlarge the heat transfer area. These surfaces can be processed by sandblasting or other blasting methods. To reduce the heat losses, the inner surfaces of the outer walls of the double chambers 21 should be designed to be reflective, so that the radiation losses are substantially reduced.

By omitting the side wall, the double chamber principle 21 can also be used for grill plates (Fig. 2D). In this case, the double chambers 21 are designed essentially in the same way as in the examples shown in FIGS. 2A to 2C.

It does not appear from FIGS. 2A to 2C that an inflow and outflow system can be provided for the frying oil. This system circulates the oil and ensures that the temperature in the oil bath is even and that the oil can be used for longer. The latter is achieved by the possibility of filtering the oil that is circulated by means of a pump, as a result of which particles taken up in the oil can be removed. In addition, a water separator can be provided in the circuit outside the deep-frying vessel, which prevents water in the oil from suddenly changing to the gas phase at high temperatures and oil being explosively sprayed out, which in addition to reducing the risk of injury also has a correspondingly positive effect on the cleaning effort .

The same procedure can be followed for other kitchen applications. Tilt frying pans or kettles can also be used for this. FIG. 3 shows a hot / cold combination for storing food in a sectional top view. A large part of the double-walled module is supplied with hot or cold liquid via pipes 32 as required. The temperature of the liquid can be transferred to areas of a wall 31 with good thermal conductivity and from there can be conducted over a large area into the interior of the module, so that the internal temperature is as close as possible to the temperature of the liquid. For a uniform temperature behavior, storage materials 33 can be provided in the wall area, which can store the temperature over a certain period of time.

It is particularly advantageous to let large areas of the likewise double-chamber wall flow with appropriately tempered liquid, so that the heat transfer from the outside to the interior of the modules is severely hampered by the flowing appropriately tempered medium and a gradual heat transfer from the outside to the inside can not actually occur and a very large insulating effect is ensured. In this case, the hot or cold liquid also takes on an insulating function. It is particularly expedient if almost all outer wall areas use the liquid to temper the interior and are consequently filled with this liquid. This offers the advantage in particular when the temperature changes are required quickly that after draining the cold or warm liquid only a substantially smaller amount of substance has to be either cooled or heated, so that this is possible with a correspondingly lower required energy and in a short time.

To accelerate and evenly distribute the internal temperature during heating or cooling, it is proposed for such storage devices, in the interior of which a targeted influence on the air flow exercise, so that the poor thermal conductivity of air is compensated for by its circulation. The air flow can be directed in opposite directions in at least two flows; however, the direction of flow should not be directed in the direction of the door or away from it in order to keep the amount of tempered air flowing out - or the amount of non-tempered air which can penetrate as a result of suction.

In such warm / cold combinations 11, 12 or, for example, also in certain ovens or combi steamers, the use of slide-in boxes, as shown in FIG. 4, lends itself to saving energy. The boxes 41 are accessible from the outside through a flap 42. When the flap 42 is opened, laterally introduced opening slots 43 are closed with a flat slide 44, so that the drawer 41, for example inserted in an oven, is accessible from the outside via the flap 42 and the goods stored in the container can be viewed, but heat exchange from inside the oven occurs the closure of the slot openings 43 is severely obstructed and when the flap 42 is closed, the slots 43 are open to improve the heat exchange. This offers the particular advantage that it is possible to look inside the inside of these drawers from the outside in ovens or cold combinations and thus to be able to assess the goods in them without the entire door cross-sectional area being clear when the door is opened, if only a part of the food, either heated or cooled, is to be examined or removed or the slide-in boxes are to be refilled.

FIG. 5 shows a preferred embodiment of a pipeline for the conduction of the liquid medium. The double oval cross section with its relatively large surface area offers good conditions for the inclusion of the desired temperatures in the corresponding ones Heat exchangers for, for example, absorbing solar heat, waste heat or the relatively cold temperatures, and at the same time the delivery of the temperatures to the end consumers can also be influenced favorably.

FIG. 6 shows a stand that can be used in ovens for preparing food or for keeping food that has already been prepared outside the oven or independent of cookers or hot plates. Here, trailers 72 are held in a frame 73. The goods to be baked or cooked are placed on appropriate plates, trays or other suitable containers on the support sheets 72 and thermally heated accordingly in the oven. This can be accelerated if at least the frame 73 is hollow and the hot oil flows through it and given the known good thermal conductivity of metals, the heat is transferred directly to the shelves, so that the baking or cooking time can be reduced. When removing the prepared dishes, it is particularly advantageous if the shelves 72 can be removed in a simple manner from the detents not shown on one side on the frame construction 73 and the entire shelf can be inclined by a small amount, for example 20 ° , so that the prepared dishes are easy to remove on the inclined plane thus formed and the risk of burns is significantly reduced.

Another form of stacking of food or dishes to be cooled or heated is shown in FIG. 7. A stand system can be seen here, which consists of a plurality of preferably annular supports 84 arranged in parallel in the horizontal direction. Plates, plates or trays can be placed on these support surfaces 84, on which the foodstuffs which are either to be heated or kept at a temperature can be stored. Such a stand can be in the same as already can be used in the description of FIG. 6. However, it is favorable to use such stands, for example, for the transport of ready-made food. In this case, intermediate storage containers 81, 82 are provided on the stand, which in this case is advantageously designed to be mobile, which can be connected to a pipe system 83 which forms the essential part of the stand. Correspondingly heated or cooled liquid is contained in the storage containers 81, 82, which are very well insulated, as required. The liquid is conveyed through the pipe system 83 into supports 84. This can be achieved by overpressure or by a small pump. The corresponding temperature can be transferred directly from the supports 84 by simple heat conduction, since the distances from the goods to be temperature-controlled are very small and the heat transfer by radiation only plays a subordinate role. If 84 plates or sheets with good heat conduction are placed on the annular support surfaces, the heat transfer is additionally improved. A suitable shaping of these plates or sheets not only offers the advantage that slipping out of the annular supports 84 is not possible, but also occurs as an additional positive effect that, especially when keeping warm, favorable flow conditions are created for the rising heated air from top to bottom can. The stand shown in FIG. 7 can also be varied and changed in such a way that the stores 81, 82 are dispensed with and a central store is provided for each vehicle, which can be connected via simple plug-on valves on the stand and ensures a central supply. This central supply can also be connected to the cooling circuit of a vehicle operated with an internal combustion engine when the vehicle is kept warm, and the cooling water temperature can be used to keep it warm, so that the cost of insulation and the amount of storage medium to be carried can be reduced. Both the carrier according to FIG. 6 and the stacker according to FIG. 7 can additionally be enclosed by an insulating hood for keeping the temperature, that is to say for keeping the food or food warm or cold, which is pulled in the form of an accordion from top to bottom over the stacked food can be and a tight seal is formed above the stacked containers, which prevents the hot vapors from escaping when kept warm. By gradually lifting the hood, you can access the food stacked on top of each other without allowing a large amount of heat to be emitted. These hoods can be used in a particularly advantageous manner in conjunction with the temperature control effect of the two stacking devices described, on the previously common hot plates, with the enormously large radiation surfaces that occur there, which cause very high electrical connection values and thus a large energy consumption. There is also the possibility of raising or lowering the hoods in certain latched steps, so that, depending on the position of the hood, access to the stacked dishes or foods is possible or not possible. In this case, locking system can be provided that, in conjunction with a corresponding locking mechanism, the movement of the cover hood is released or blocked in accordance with the latching steps.

A hinge present on one side of the cover hood can more easily either allow the entire hood to be opened completely or a plurality of individual doors to be opened, so that here, too, controlled access to the temperature-controlled dishes while maintaining the desired temperature with little temperature exchange to the surroundings , given is.

Figures 8 to 10 are different embodiments of containers for heating, keeping warm or for cooling of food of any kind. The three exemplary embodiments show that the appropriately tempered liquid medium is accommodated in at least one area within a double wall, and that a relatively uniform distribution along the inward-facing surface of the vessels is made possible. Due to the good thermal conductivity of the liquid emulsified by means of highly conductive additives, a uniform temperature distribution occurs along the entire lateral surface of the vessels, so that all surface areas can be used for the transfer of heat or possibly cold to the food contained in the containers.

FIG. 8 shows a pot or insert which can be used in various ways, the shape of which is such that it can be placed both on a hotplate and used in appropriately designed stoves or a piece of furniture for cooling. As already described, metal with a relatively low melting temperature can also be used between the double walls if the vessel is to be used for heating or keeping warm. For all materials used, care must be taken that substances or mixtures of substances or alloys are used whose coefficients of thermal expansion do not differ greatly from one another, so that only a small compensation volume filled with gas is required within the double wall. In this case, the relatively small pressure fluctuations within these double chambers make no great demands on safety and the risk of the vessel bursting apart is relatively low.

The production can be produced in a simple manner by crimping, welding or soldering two prefabricated individual parts which form the outer walls of the chamber. With this embodiment it is advantageously achieved that the material taken up in the double wall has a certain temperature storage capacity which can be used for subsequent warming or cold keeping.

FIG. 9 shows another possible embodiment of such a vessel. In this case, the stove or the refrigerator has a double chamber 91 in which the heat-transferring liquid medium is received. A container 93 adapted to the corresponding shape can be inserted into this chamber, so that the container 93 and the double chamber 91 are in direct contact with one another over the entire surface. The double chamber 91 is completely embedded on the outside in a material which has an extremely low thermal conductivity and consequently has a strong insulating effect.

The double chamber 91 can be connected to the central liquid circuit as well as have its own heat source. In the latter case, it makes sense to lead corresponding electrical heating elements directly into the double chamber and to enable them to directly heat the liquid taken up in the double chamber. It is also possible to design this area so that it consists of ceramic, which is enriched with highly conductive material in the manner already described, and this is piped for heat transport and its transmission.

For the cooled, freely accessible presentation of fresh food or drinks, cold liquid can of course be conducted in the double chamber 91 or, conversely, it can be advantageous, for example, to provide an elastic material instead of the double chamber 91 even at relatively low temperatures that the container 93 can be used with the help of a handle 92 and the elastic material directly to the Container wall. Creates and separates the container 93 and the cooled medium flowing on the other side of the elastic material from each other.

The embodiment shown in FIG. 10 is particularly suitable for heating on stoves which are of a relatively conventional design. Here, the flat floor surface is placed directly on the heated heating surface and the recognizable shape means that favorable heat transfers are also distributed using the liquid medium 90 accommodated in the double wall.

10 shows, in addition to the preferred hemispherical shape of the interior of the container, which is characterized by a particularly favorable heat transfer behavior to the material to be heated and also by extremely favorable cleaning conditions, as well as the inlets and outlets 95, 96 for the possibility of connection to a central heat supply , as described with reference to FIG. 1.

With the quick-release valves, either flexible lines or supply lines permanently installed on the stove can be connected to the inlets and outlets 95, 96, via which the hot liquid is fed into the double chamber 91 to the medium 90.

The steam required in commercial kitchens in a wide range of applications can also be generated using the heated liquid carrier medium. For this purpose, a chamber container 100, as can be seen in FIG. 11, is preferably used, in which at least the bottom is designed as a double chamber 101. It is possible to pipe this double chamber 101 and to guide the correspondingly heated liquid through the single pipes 102. In this embodiment, the tubes 102 are surrounded by a solid material with good thermal conductivity. Next Stainless steel or other metals can also be used, for example, the already mentioned ceramic material with the added metal parts. However, it is also possible to dispense with the additional piping and to supply the liquid in the otherwise hollow double chamber 101 via an inflow (not shown) and to use it in the circuit for another use by means of an outflow which is also not recognizable. Water, possibly preheated by waste heat, is injected into the container 100 via an opening 103 and is evaporated by the high temperature inside the double chamber 101 inside the container 100. The steam formed in this way can be passed to end use via an opening 104, which is preferably located on the top of the container 100. This steam can be used to heat food in so-called combi steamers. However, there is also * the possibility to use this at least when pre-cleaning dirty dishes.

This steam generated in this way is used without pressure, but with a relatively high flow rate, which is achieved by suitable flow machines designed for the high temperature in connection with a reduction in the cross section of the delivery lines. This has the advantage that, due to the avoidance of high pressures, low demands are made on the design of the system and compliance with the safety regulations, and at the same time a relatively large volume flow with a high energy density is available. It is also important that especially when treating food or equipment such as Plates, cutlery, pots etc. guarantee that the steam is sterile, so that the high requirements are also met.

For the cleaning of the latter devices, the strongly overheated steam can be mixed with or without cleaning agents and is supplied via a corresponding pipe system and guided through this in a relatively large number of nozzles to the dishes to be cleaned and cleaned by means of the steam flowing past. The cleaning effect can be increased by using alternating bursts of cold or warm water instead of steam at certain predetermined intervals. The changing temperatures make it easier to remove the dirt particles.

In addition to this advantage, there is a reduction in cleaning time with reduced water consumption, which compensates for the increased energy expenditure for steam generation. Environmental considerations are also taken into account by significantly reducing the amount of detergent and rinse aid to be used.

For cleaning the interior of tanks, barrels or other closed containers that have an access with only a small cross-section, the use of a thorn-shaped rod equipped with a plurality of nozzles, which is preferably connected to the steam generator via a flexible line, is appropriate clean. The nozzles are distributed in several levels in a ring over the length of the dome and allow the steam to escape evenly. With a suitable length, the mandrel can be guided into the most remote areas of the interior of the container. Angled forms of the nozzle-equipped mandrels are also suitable for certain applications.

In this case there is also the possibility of a double connection to a water pipe, which is used for subsequent rinsing.

In addition to the cleaning just described, the steam generated can also be used to remove the peels of certain types of fruit and vegetables. Potatoes, carrots or vegetables with a relatively hard skin, which is usually heavily structured on the surface can be removed without removing an unnecessarily large layer of shell, as has hitherto been the case with the mechanical methods used, so that it is ensured that all shell residues have been removed.

The potatoes to be peeled, for example, are housed within a closed housing, into which they may be transported on a conveyor belt, or placed in a normal, closable container. There they have to be distributed relatively evenly, so that the steam generated by means of the steam generator described can cover at least most of the shell surface. As a result, the peel is cooked in a corresponding layer thickness depending on the duration of exposure to the hot steam, and this layer can then be removed from the fruit at high pressure using water which is preferably to be used. This then leads to relatively low losses. Consideration must be given to lower-lying areas such as eyes, since the steam treatment is uniform over the entire surface, and these lower-lying areas are also painted over and therefore made removable.

The cleaning effect can also be increased here by forcing shock-like temperature changes and spraying the fruits heated by means of the hot steam in a shock-like manner with cold water. This causes the same effect that is known in humans when the skin is burned.

Following the peeling process, the peeling residues are removed from the spray water by means of filters, settling tanks and other known cleaning units, and the water can be made available for reuse.

The appearance of the peeled fruit can be improved by adding certain agents. So is one slight peeling of the peeled fruit by adding a small amount of cooking oil and preventing the well-known brown color by adding citric acid. Both of these only slightly deteriorate the quality of the wastewater and only slightly increase the effort in connection with the circulation of the water for the wastewater treatment.

A suitable all-round insulation should be formed around the container 100 in order to reduce the heat losses. Vacuum insulating panels are preferably used for this, the particularly low K value of which can prevent the undesired heat transfer from the interior of the container 100.

Ovens, which are used to prepare a wide variety of dishes, have a wide range of applications in commercial kitchens. Different embodiments of such ovens can be seen in FIGS. It is particularly important here that the clear height in relation to the base area is relatively large, so that the food to be baked or, for example, to be grilled can be stacked on top of one another. The heating should preferably be carried out in the same manner as has already been described in the most varied of applications. However, because of the high temperatures to be reached, it is advisable to provide at least one additional electric heater, which should preferably be installed in the floor area or in the lower outer wall area. When designing such ovens in this form, it is particularly useful to prepare the food to be heated outside the oven and to position it in corresponding stacking stands which are designed as shown in FIG. 7. After opening the oven door 110 in the exemplary embodiment according to FIGS. 12 and 13, or 118 in the exemplary embodiment according to FIGS. 15 and 16, the filled stacking stand is inserted into the interior of the oven 113 posed. The stands 114 can be designed in a similar form to the stack stands for the transport of temperature-controlled foods which have already been described. With this procedure, the opening times during which the heat can escape unintentionally from the interior of the oven are significantly reduced compared to the loading and unloading of conventional ovens, so that the energy losses can be greatly limited.

In the example according to FIGS. 12 and 13, a revolving door 110 is used, which is double-walled and encompasses at least 190 ° of the furnace circumference. The revolving door can be turned so that a sufficiently large access opening for loading and unloading the furnace can be exposed. Due to the double-walled design of the oven door 110, the enclosed air cushion provides relatively good insulation protection. The wall opposite the oven door 110 consists largely of an insulating material 111 and is preferably also double-walled on the inside. Heating is provided within the double wall 112. As in the other examples, the double wall 112 can likewise consist of amorphous ceramic material, which preferably has a better thermal conductivity.

In this embodiment of such an oven, as in the examples described below, it is possible to feed the inner wall areas with easily cleaned, reflective, flat bodies, so that grilling is also possible in the oven which can be combined in this way. These reflective linings offer sufficient splash protection against grease, which would otherwise settle on the inside of the oven and would be difficult to remove there.

The exemplary embodiment shown in FIG. 14 shows a large oven in which, for example, stack stands 114 filled with food in four cycles by rotating one Base plate can be inserted. When the base plate rotates clockwise, the prepared filled stand, which is located in the area between the entrance door 115 and the exit door 116, is conveyed into the oven at a cycle number of four after rotation by 90 °. At the same time, the stand with the baked goods brought to the correct temperature moves through the exit door 116 into the free space and can be removed there without major problems. A freshly filled stand 114 can then be put on and, depending on the baking time required and the expiry of a corresponding cycle, get into the oven in the manner described. Both doors 115, 116 are designed as spring-loaded swing doors, the door leaves of which overlap accordingly, which ensures that only a small amount of heat is emitted. The cross-section released when the two doors are opened is only so large that the filled stand 114 can pass through and the opening times are determined only by the required turning time of the base plate.

A third example of such a furnace with the already defined height-area ratio has a somewhat more complicated door mechanism, but which has better insulating properties than the two variants described so far. The furnace according to this example is provided on one side with the insulation 111 already described and either has a heat-radiating inner coating 119, or the inner surface of the furnace is designed to be reflective, so that the heat is radiated. In this case, it is particularly advantageous to place the material to be heated in the middle of the oven, so that uniform heating is achieved due to the shape of the reflective layer 119.

In this case too, the goods to be heated or baked are received in the stands 114. For use in pizza ovens, the stands 114 should have diametrically opposed metal support surfaces and a Ceramic or stone material can be provided so that either freshly prepared or frozen baked goods can be placed on the suitable surface by simply rotating the entire stand.

A combined rotating mechanism with two separate door elements 118, 120 is provided for opening and closing. The door element 118 can be rotated about the hinge 121, and the door element 122 is designed as a revolving door about the axis of rotation 123. Both are coupled in their movement via a deflection mechanism 117, which at the same time triggers the opening of the revolving door 122 when the door 118 is opened, so that the opening of the furnace can be completely or partially released. The deflection mechanism 117 transmits the rotary movement of the door 118 to the revolving door 122 in a certain ratio, so that, for example, when the door 118 is rotated by 180 °, the revolving door 122 is only rotated by 90 °, that is to say a transmission ratio of 2: 1 is set. However, other meaningful translations up to a ratio of 1: 1 are also possible. In FIG. 16, the dashed elements 120 and 124 represent the doors 118 and 122 in different open positions.

This example has the advantage that elements 118 and 122 achieve a double door design and the insulation effect is improved. Different materials with different properties can be used for both parts 118 and 122, since the externally mounted revolving door 118 is not directly exposed to the hot temperatures inside the furnace.

This example of a corresponding furnace can also be charged in an advantageous manner. To reduce the radiation losses when opening such furnaces, door segments can also be provided in the example shown in FIGS. 12 and 13, which are present in different horizontal planes arranged one above the other and as a result it is possible to open individual elements and to check or remove or insert food, without the entire opening cross-section of the oven being released. In this way, too, the heat losses can be reduced with only a slightly increased construction and assembly effort.

FIGS. 17 in connection with FIGS. 18 to 19 show an embodiment of a device 200 for the transport of heat or cold, with the help of externally generated convection, guided through pipes or channels and thereby controlled, controllable, artificially produced or independent convection . In contrast to the previously described devices, here individual module containers 201 are provided for receiving the goods to be heated or cooled. The module containers 201 are stackable and / or divisible in special embodiments and either open or box-shaped containers suitable for opening.

The embodiment according to FIG. 17 can be developed in such a way that, for example, a module container 201 with a double overall height is combined to form an insert. It can be achieved that the receptacle of the module container is not rigid, but can be pulled out like a drawer via slide rails or the like. The shape of the flow channels are of course arbitrary and must be adapted to the respective requirements; the shape of the profiles can be adapted to the shape of the heating, among other things.

19A and 19B, the module containers 201 are provided with a flap 202 attached to the front for opening and closing, openings 203 being provided in the vertical walls on the sides in order to pass an air mixture flow. The device according to FIG. 18 is double-walled on the sides on which the openings 203 are made. These walls can be displaced relative to one another, for example, one of the two being connected to at least one locking mechanism 204, such that, depending on the flap position (open or closed), the lateral openings 203 are displaced relative to one another and the air supply is thus free or interrupted.

Furthermore, the flap axis of the locking mechanism 204 is mounted in such a way that by opening the flap 202, the module container 201, which in this case is supported against a frame part, is simultaneously pulled out of its insertion device, and the openings made in the Cover module container 201 one way.

In an improved embodiment, not shown, the device is designed such that it has no rear wall and / or cover or. Side surface gets along. Here there is a flap with a bottom, and there are bolts that only open the openings in the side walls when the flap is closed.

Likewise, profile grooves based on the tongue and groove principle can be provided on the top and / or bottom of the module containers 201 for guided stacking, possibly also with rollers on the sides.

In a further embodiment of the device according to FIGS. 20 to 22, open profiles for receiving heating / cooling elements or closed profiles for receiving liquids as temperature-transmitting medium are present in the receiving compartments or in the module containers 201.

A device according to FIG. 22 has incorporated, comparatively generously dimensioned external and / or internal flow channels 205 for additional or exclusive flow around the module container 201. These are designed within a level, with a flow opening to the sides for supply and / or exhaust air, but also with a throughflow possibility in a side-by-side arrangement. An arrangement of additional heating elements in the flow channels, not shown here, is also possible.

The described embodiment according to FIG. 22 can furthermore consist of insulating material, with only highly conductive material being used at the points where an energy transfer is desired, with perforated or latticed material also being used to achieve additional flows when building the receiving compartments Use can come. For example, the outer and inner skin can be made of unbreakable, easy-to-clean plastic, foamed in the space between. The flow channels and / or base plates, on the other hand, can be incorporated in one layer from aluminum, or, for the use of induction, from particularly suitable ferromagnetic metal.

Furthermore, the embodiment according to FIG. 22 can be designed such that, particularly when using induction for heat generation, points to be heated are equipped with current-conducting material as an insert in the module container 201, which can additionally be profiled in order to produce as much convection as possible. The additional, warming material does not have to be in direct contact with the outer skin, but can be glued on the inside or inserted according to your tenon principle. If it is additionally lightly profiled or perforated, a usable flow is also achieved under the body to be heated (e.g. plate) standing on this material.

It is possible to use the entire device made of metal, plastic, amorphous materials (e.g. ceramic) or To build carbon fiber, or their combinations with other composite materials.

FIG. 23 shows an arrangement comparable to that of FIG. 22, but with the flow openings 206 up and down, so that the flow flows from one module container 201 to the next in stack operation. The flow channels are shaped here so that the area to be tempered can be almost completely flowed around. In the example shown, the following spiral flow pattern results: 1. opening top, 2. then circular channel 300 °, 3. vertical connection downwards, 4. again 300 ° circular arc in the opposite direction, 5th exit opening downwards. In the case of internal or external, but hidden, flow channels, the course of the convection can be controlled more easily here, but the channel cross-section must be increased twice for open, external channels.

In FIG. 24, a device according to the preceding figures is developed in such a way that it is not opened with a flap for opening on the front, but via a horizontal axis 207, with a hinge stop 208 on one of the sides. This device can also be designed, for example, with a completely removable cover.

24 also shows that the module containers 201 are provided with a prepared, firmly connected pin system 208, to which the corresponding profiles of module parts are matched.

FIGS. 25 and 26 show embodiments in which the supply and exhaust air ducts are indicated in the area of the arrows 209 at the rear or on the side or as a combination of both. Furthermore, it is possible that in the supply air, or in the exhaust air, or in both duct components, separate heating Body, steam or flow generator or cooling elements 210, 211 assigned to the respective module containers 201 are installed, which results in autonomous, stackable assemblies.

In the above-mentioned exemplary embodiments, the device can be heated and / or cooled additionally or exclusively via, and preferably via, heating and / or cooling bodies emerging from the rear wall. These are preferably arranged one above the other. For example, the floor heating of the upper storage compartment is also the top heat for the lower storage compartment. This guarantees an optimal temperature distribution. The profiles in the device then again serve as receptacles for the heating and / or cooling elements for this.

Figures 25 and 26 show a device that is heated exclusively or additionally on one or more walls, preferably with panel radiators, or cooled. In addition to an absolutely homogeneous temperature profile, the air is cooled prematurely, particularly when heating, and thus condensation of the moisture, and thus an uneven distribution, is prevented.

The above-mentioned embodiments according to FIGS. 25 and 26 can be designed such that a completely insulated cavity is hidden behind one or more walls. This cavity can also be separated from the interior with mechanically and / or electrically closable flow openings. The evaporator of a conventional cooling system can also be integrated into this cavity, for example. As a result, the goods lying in the interior can either be cooled or heated. Nevertheless, temperatures of + 250 ° C are possible, at which a conventional internal cooling circuit would have been destroyed long ago. The special design thus summarizes the following features *: - a) steam generator below with radiator, surface-heated side walls, b) additional heating or induction coils protruding into the interior, which are included in profiles, c) additionally with flow channels from behind, the cooling one Rear wall, equipped, for optional cooling or heating.

An embodiment of a housing for the device according to the invention contains a housing 212 B for receiving the module container 201 and is designed according to FIG. 27 so that it forms a closed, insulated housing around the receiving compartments, and for example for receiving the control electronics, the (preferably Roll) radiators, heating, etc. Condensate and dirt can be removed via a drawer located below the storage compartments. In addition, the inner walls can be made removable for easy cleaning.

Claims

Claims

1. A method for adjusting the temperature of foodstuffs, characterized in that a plurality of optionally different energy sources can be used, foodstuffs to be heated to different temperatures can be set in temporally and spatially adjacent process steps and that, using at least one energy source, the ge ¬ desired temperature is set by means of a liquid, liquefiable or gaseous medium which carries the temperature and which is externally heated or cooled, which is conveyed into the immediate vicinity of the goods to be tempered.

2. The method according to claim l, characterized in that the temperature-transmitting medium is heated or cooled centrally and is buffered in an insulated memory.

3. The method according to claim 1, characterized in that the temperature-transferring medium is decentrally heated or cooled, heating being at least partially feasible with solar energy and / or any waste heat.

4. The method according to any one of claims 1 to 3, characterized in that the temperature-transmitting medium is at least partially pre-cooled by means of the temperature of the outside air and / or the drinking water temperature.

5. The method according to any one of claims 1 to 4, characterized in that oil is used as the temperature-transmitting medium.

6. The method according to claim 5, characterized in that synthetic multigrade oil is used.

7. The method according to claim 5, characterized in that silicone oil is used.

8. The method according to any one of claims 5 to 7, characterized in that

Oil with a pour point below 0 ° C is used.

9. A method for heating food according to one of claims 1 to 4, characterized in that a low-boiling metal with a melting temperature below 200 ° C is used as the temperature-transmitting medium.

10. The method according to any one of claims 1 to 9, characterized in that an emulsion of liquid and solids added thereto is formed as the temperature-transmitting medium.

11. The method according to claim 10, characterized in that

Metals are added as solids to improve the thermal conductivity.

12. The method according to claim 10 or 11, characterized gekennzeich¬ net that amorphous substances, in particular quartz sand, can be added to improve the storage capacity.

13. The method according to claim 1 or 2, characterized gekennzeich¬ net that the temperature transfer to the liquid takes place centrally and the heated or cooled liquid ge is piped to individual areas to be heated or cooled, with which the food in be in direct contact.

14. The method according to claim 1 or 2, characterized gekennzeich¬ net that the heat or cold to ceramic composites that are in direct contact with the food to be tempered, and which additives to improve the thermal conductivity with appropriate properties are added over ¬ will wear.

15. The method according to claim 1 or 2, characterized gekennzeich¬ net that the liquid brought to the required temperature stored in insulated containers and transported from these into stationary heat exchangers.

16. Device for adjusting the temperature of food, characterized in that tempered liquid media are guided in cavities up to the immediate vicinity of the goods to be heated or cooled.

17. The apparatus according to claim 16, characterized in that the liquid in tubes (22) for heat to another in a double chamber (21) contained medium, which is in direct contact with a container (20) is guided.

18. The apparatus according to claim 17, characterized in that the medium in the double chamber (21), which is the temperature-transmitting, hot liquid.

19. The apparatus according to claim 17, characterized in that the medium in the double chamber (21), amorphous ceramic material to which the good heat-conducting material is added.

20. The apparatus according to claim 17, characterized in that the medium in the double chamber (21) is metal with a melting point below 200 ° C.

21. The apparatus according to claim 17 and one of claims 18 to 20, characterized in that the double chamber (21) forms the inner wall of the container (20).

22. The apparatus according to claim 16, characterized in that

Pipes (32) are connected to a mutually pressurized hot and a cold circuit and the temperature of the liquid can be transferred over a large area to the inside (35).

23. The device according to claim 22, characterized in that the temperature can be transferred to the interior via storage material (33).

24. The device according to claim 22 and 23, characterized gekenn¬ characterized in that the inside (35) air to be tempered is movable in the form of a turbulent flow.

25. The device according to claim 16, characterized in that the base area is significantly smaller in relation to the height and stack supports (114) can be accommodated for heating.

26. The apparatus according to claim 25, characterized in that the major part of the outer wall is formed from an insulating material (III), in which a material with good thermal conductivity is accommodated.

27. The device according to any one of claims 16 to 26, characterized in that a door mechanism is provided which has rotatable and / or displaceable segments which provide the greatest possible shielding of the temperature-controlled interior even when fully or partially open.

28. The apparatus according to claim 27, characterized in that the door mechanism for opening when loading and for removing the temperature-controlled goods is a double-walled revolving door (110).

29. The device according to claim 27, characterized in that the door mechanism for opening when loading and for removing the temperature-controlled goods has a door (118) and a rotary door (122) whose axis of rotation is in the central position, both of which have a Deflection mechanism (117) are connected to each other.

30. The device according to claim 27, characterized in that the door mechanism for opening when loading and for removing the temperature-controlled goods has two spring-loaded swinging doors (115, 116).

31. The device according to one of claims 16 to 30, characterized in that an additional electrical heater is provided in addition to the temperature-transmitting media.

32. Apparatus according to claim 31, characterized in that the temperature-transmitting medium is heated centrally and the device is designed as a transportable container in which the material to be tempered is located and that the additional electrical heater can be attached to the portable container.

33. Apparatus according to claim 16, characterized in that

the device has receiving compartments for module containers (201) in which the material to be tempered is located,

- The temperature-transmitting medium can be brought in a controllable manner to the receiving filament.

34. Apparatus according to claim 33, characterized in that in the area of the receiving compartments at the opening there is a locking mechanism (202, 204) in which, after the module container (201) has been removed and the module container (201) has been fully inserted, a flap (202) closes the opening automatically.

35. Apparatus according to claim 33, characterized in that each of the receiving compartments has openings in the interior, which a circulation of a temperature-transmitting, Enable gaseous medium between the device and the respective Aufnähmef marriage and that the openings can be closed by means of a further locking mechanism (203) after removal of the respective module container (201).

36. Device according to one of claims 33 to 35, characterized in that the module container (201) can be pushed into the receiving compartments by means of an insertion frame, which can be moved a predetermined distance with the module container (201) and be actuated by the movement of the locking mechanisms ¬ works.

37. Device according to one of claims 33 to 36, characterized in that the pick-up filaments each have the cavities for transporting the temperature-transmitting medium on one or more sides, these being designed such that good contact with the module containers (201) is made.

38. Apparatus according to claim 37, characterized in that a cooling or heating element (210, 211), also combined with one another in a predetermined manner, is present on at least one side of the device, which is arranged largely insulated from the interior and partially with it via closable openings is connectable.

39. Apparatus according to claim 37 or 38, characterized in that the cavities are designed as guide channels (205) so that the module containers (201) snap over the channels when inserted into the device via corresponding recesses on the respective module containers.

40. Apparatus according to claim 33, characterized in that the module container (201) by a regular tenon system (208) in the interior are variable and that

Module parts can be inserted into the interior by means of a corresponding peg system.

41. Device according to one of claims 33 to 40, characterized in that the module containers have further flow channels (206) for receiving a temperature-transmitting medium, which can be connected to the other module containers on the sides opposite corresponding openings and channels with these .

42. Apparatus according to claim 41, characterized in that these openings are closed by means of closure mechanisms attached to the openings of the channels when the module container is removed and the remaining module containers opposite.

43. Device according to one of claims 33 to 42, characterized in that the device has a Aufnähmefäeher um den¬ connected to this via closable openings housing part (212), the additional heating and / or cooling devices with the possibly required control and contains control units.