Mayekawa Mfg. Co., Ltd.

Kou Ishikura

Takayuki Kishi

Takeshi Chimura

Akira Sekino

Tomohiko Matsuzaki

Takahiro Arai

Satoshi Shinozaki

Akira Taniyama

Shuichi Fujita

Shinji Kouno

Takayuki Sekita

A conveyor device for food includes bar members coupled with coupling members to form a conveyor belt. A guide rail supports the belt, and a sprocket meshes with tooth-shaped portions formed on the coupling members. Each coupling members includes a metallic insert member. A wear resistant resin member incorporating the metallic insert member has a bent shape with an interior space(s), both end portions coupled to a first bar member, and a pair of slotted holes in which a second bar member which is adjacent to the first bar member is loosely fitted. Wear resistant resin members form tooth-shaped portions and slide surfaces which slide on the guide rail. Meshing portion of the sprocket which meshes with the tooth-shaped portions is formed of wear resistant resin. Contact pressure and friction in a slide portion between the belt and the slide portion is prevented from increasing in low temperature environments.

Conveyor device for conveying food

To prevent the production of metal powder in a conveyor device for conveying food (), and prevent the contact pressure and wearing from increasing at the slide portion between a conveyor belt (and) and a guide rail () in a low temperature environment. A conveyor device for conveying food includes a large number of round bars () which forms the conveyor belt (and), coupling members () which are fixed to both ends of each of the round bars (), a guide rail () which slidably supports the conveyor belt (and), and a slide block () fixed to each round bar () and configured to slide on the guide rail (). The coupling members () includes rotatable rollers (), the rollers () mesh with a sprocket (), and the sprocket () conveys the conveyor belt (and) in a conveyance direction. The rollers () and the meshing portion of the sprocket () include a wear resistant resin member.

An apparatus and a method for freeze-storing baked foods allow the baked foods to retain excellent crust condition (surface layer of baked foods), avoiding any peeling, and retain excellent sensory condition, attaining long-term frozen storage. Baked foods, including baked bread and baked confectionery, are frozen in a humidified atmosphere, cooled to 30 to 35&#xb0; C. in terms of core temperature, and subjected to a high-humidity cooling process conducted in an atmosphere, where even upon receiving high-temperature baked foods after baking, 20 to 28&#xb0; C. and &#x2267;65% RH, high humidity condition can be maintained, and further subjected to a frozen storage process where the baked foods are freeze stored at low temperature of &#x2266;freezing temperature.

Apparatus and method for freeze-storing baked food

A continuous transfer type freezer for cooling or freezing articles such as foodstuffs transferred on a conveyor belt by spraying chilled air from slit nozzles on the articles is provided in which chilled air jets rectified to have long spray travel is produced, thin stream layer of chilled air is formed on the surface of the article to achieve increased heat transfer, and exhaust passages of the chilled air are formed such that they do not affect the cooling function. A plurality of slit nozzlesare apposed above and under the conveyor belt along the belt transfer direction, each of the nozzlesis shaped such that it has an angled and succeeding parallel entrance way so that the chilled air is rectified in the entrance ways and spout from the nozzle opening at large velocity, and exhaust passagesare formed between each of the slit nozzles such that the chilled air spouted from the nozzles flows toward both lateral end sides of the conveyor belt

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Tokyo, Japan

Kou Ishikura