JP2012117747A - Cooking device - Google Patents

Abstract

PROBLEM TO BE SOLVED: To supply water in a steam tank by generating a high temperature superheated steam, in the steam tank of a steam supply device for supplying the superheated steam to a cooking oven, even when a pressure in the steam tank rises.SOLUTION: The steam supply device 121 is provided with: a steam tank 125 for storing water in a bottom; an evaporator 128 for generating the superheated steam in the steam tank 125 by heating the water of the bottom; a steam pipe 122 for making the superheated steam generated in the steam tank 125 flow into the cooking oven 70; a water tank 135 for storing the water; a compressor 138 for pressurizing hydraulic pressure in the water tank 135 higher than the hydraulic pressure in the steam tank 125 by air pressure; and a hydraulic pipe 132 for making the water in the water tank 135 flow in the steam tank 125.

Description

  The present invention relates to a cooking apparatus that heats an object to be cooked with superheated steam.

  Some cooking apparatuses include a cooking furnace (steam oven 3) and a steam supply device that supplies superheated steam to the cooking furnace, as shown in Patent Document 1. The steam supply device includes a steam tank (steam generation tank 9) that generates superheated steam that is slightly higher than 100 ° C, and a steam heating device that heats the generated superheated steam to a maximum of about 500 to 600 ° C. (Superheated steam generator 2).

JP 2000-41852 A

  The atmospheric pressure in the steam tank is higher than the atmospheric pressure (1 atm) because superheated steam of 100 ° C. or higher is generated in the tank, but the atmospheric pressure in the tank is in the water supply pipe for supplying water into the tank. When it becomes higher than the water pressure, it becomes impossible to supply water into the tank. In the steam supply apparatus of Patent Document 1, first, superheated steam having a relatively low temperature (slightly higher than 100 ° C.) is generated in the tank, and then the superheated steam is generated by the steam heating apparatus outside the tank. Since heated superheated steam at a relatively high temperature (about 500 to 600 ° C.) is supplied by heating, the air pressure in the tank does not become too high and water supply cannot be made. As a result, the steam supply apparatus becomes complicated and the cost increases.

  Accordingly, it is an object of the present invention to allow water to be supplied into the tank even when the atmospheric pressure in the tank is increased by generating high-temperature superheated steam in the steam tank. In addition, in order to achieve the above object, the present inventor considered supplying water into the tank by pressurizing with a screw pump in the previous invention. I noticed that it was inefficient and costly. This time, we will consider a more efficient method.

  In order to achieve the above object, a cooking apparatus according to the present invention includes a cooking furnace and a steam supply apparatus that supplies superheated steam at 100 ° C. or higher to the cooking furnace, the steam supply apparatus at the bottom. A steam tank for storing water, an evaporator for heating the water at the bottom to generate superheated steam in the steam tank, a steam pipe for flowing the superheated steam generated in the steam tank to the cooking furnace, and water A water tank for storing, a compressor for pressurizing the water pressure in the water tank higher than the water pressure in the steam tank by air pressure, and a water pressure pipe for flowing water in the water tank into the steam tank. It is characterized by.

  Here, the steam supply device is not particularly limited, a reference water amount sensor that detects whether or not the amount of water in the steam tank is equal to or greater than a predetermined reference water amount, a water pressure pipe solenoid valve that opens and closes the water pressure pipe, When the reference water amount sensor detects that the water amount in the steam tank is lower than the reference water amount, the water pressure pipe solenoid valve is opened, and the reference water amount sensor detects that the water amount in the steam tank has reached the reference water amount. When it does, it is preferable to provide the control apparatus which closes the said hydraulic pipe solenoid valve.

  Further, the steam supply device is not particularly limited, but a lower limit sensor that detects whether or not the amount of water in the water tank is equal to or greater than a predetermined lower limit water amount, a water supply pipe that supplies water into the water tank, A water supply solenoid valve that opens and closes the water supply pipe, a backflow prevention mechanism that prevents the water in the steam tank from flowing back to the water pressure pipe, and the amount of water in the water tank is less than the lower limit water amount by the lower limit sensor. When detected, it is preferable to include a control device that stops the pressurization by the compressor to depressurize the water tank and opens the water supply pipe electromagnetic valve to supply water into the water tank.

  Here, the steam supply device is not particularly limited, and includes an upper limit sensor that detects whether or not the amount of water in the water tank is equal to or greater than a predetermined upper limit water amount, and the control device is configured to use the upper limit sensor to detect the water tank. When it is detected that the amount of water has reached the upper limit amount of water, it is preferable to close the water supply pipe solenoid valve and resume pressurization by the compressor.

Moreover, the said backflow prevention mechanism is although it does not specifically limit, The aspect provided with the valve of following [1] [2] is illustrated.
[1] The water tank is provided when the water pressure on the water tank side becomes higher than the water pressure on the steam tank side, and the water pressure on the water tank side is lower than the water pressure on the steam tank side. Water pressure check valve that closes when it becomes.
[2] A water pressure solenoid valve that is provided in the water pressure pipe and is closed by the control device when the pressure by the compressor is stopped to reduce the pressure in the water tank.

  According to the present invention, since the compressor for pressurizing the water pressure in the water tank higher than the water pressure in the steam tank is provided, the inside of the steam tank becomes high pressure by generating high-temperature superheated steam in the steam tank. In this case, water can be supplied into the steam tank without any problem. Further, the pressurization method at that time is also pressurization with air pressure by a compressor, so that it is more efficient than the case of pressurization with a screw pump, and the cost can be kept low.

It is side surface sectional drawing which shows the cooking apparatus of the Example of this invention. It is a top view which shows the cooking apparatus of the Example. It is a front view which shows the cooking apparatus of the Example. It is front sectional drawing (IV-IV cross section) which shows the cooking apparatus of the Example. It is front sectional drawing which shows a mode when the drawer part is pulled out from the cooking furnace main body of the Example. It is a schematic diagram which shows the procedure at the time of supplying water to the steam tank of the Example in (a) (b). It is a schematic diagram which shows the procedure at the time of supplying water to the water tank of the Example in (a) (b). (A) is side surface sectional drawing at the time of arranging the oil application roller of the embodiment in the contact position, (b) is a side surface of the oil application roller of the embodiment in the non-contact position It is sectional drawing. It is side surface sectional drawing which shows the procedure at the time of wash | cleaning the transfer belt with the belt washing | cleaning apparatus of the Example in (a) (b).

  The cooking device 63 (fried food cooking device) of the present embodiment shown in FIGS. 1 to 9 includes a cooking furnace 70, an oil adhering device 110, a heating device 120, an oil drilling device 160, and a transfer device 170 shown below. The oil application device 180, the belt wiper 190, the belt cleaning device 200, and the control device 210 are configured.

[Cooking furnace 70]
The cooking furnace 70 is a furnace for cooking the cooking object T and is placed on a heat insulating material 66 placed on the support frame 65. The cooking furnace 70 includes a carry-in port 73 for carrying the object T to be cooked and a carry-out port 95 for carrying it out, and a passage P opened in a straight line from the carry-in port 73 to the carry-out port 95 in the horizontal direction. Yes. In order along the length direction of the passage P, the first area A for attaching the oil to the cooking object T, the second area B for heating the cooking object T, and the oil of the cooking object T And a third area C for cutting. Specifically, the cooking furnace 70 includes a first area housing part 71, a second area housing part 81, and a third area housing part 91 shown below.

  The first area housing portion 71 surrounds the first area A from above and from the side of the passage P, and the upstream end of the passage P is the above-described carry-in port 73. Further, an exhaust port 76 is provided in the ceiling portion of the first area housing portion 71 for escaping superheated steam flowing in from the inlet 83 of the second area housing portion 81. An exhaust guide member 77 for guiding the direction of releasing water vapor in the lateral direction (horizontal direction) is detachably attached. The first area housing portion 71, the second area housing portion main body 81a, and a third area housing portion 91 described later constitute a cooking furnace main body 70a.

  The second area housing part 81 surrounds the upper part of the second area B from above and from the side of the passage P and is configured to be disassembled, and the lower part of the second area B is disposed below the passage P. It is comprised from drawer | drawing-out part 81b, 81b provided so that it could draw out in the direction orthogonal to the length direction of the channel | path P while enclosing from the downward direction and the side. And the 2nd area housing part main body 81a is equipped with the inlet_port | entrance 83 for carrying in the to-be-cooked material T from the 1st area A with the transfer apparatus 170 in the upstream end of the channel | path P, and the downstream of the channel | path P At the end, the transfer device 170 is provided with an outlet 85 for carrying out the cooking object T to the third area C. The inlet 83 is provided with an inlet opening adjustment mechanism 84 that adjusts the inlet opening height h1 from the upper surface of the transfer belt 175 described later to the lower surface of the ceiling of the inlet 83. The outlet 85 is described later. An outlet opening adjustment mechanism 86 that adjusts the outlet opening height h2 from the upper surface of the transfer belt 175 to the lower surface of the ceiling of the outlet 85 is provided. The inlet opening amount adjusting mechanism 84 is provided above the inlet 83 and has an inlet plate 84c whose lower end constitutes the ceiling of the inlet 83, an inlet opening / closing handle 84a for manually turning, and the inlet opening / closing handle. It includes a power transmission mechanism 84b that changes the rotational force of 84a to a displacement force in the vertical direction and transmits it to the inlet plate 84c. The outlet opening amount adjusting mechanism 86 includes an outlet plate 86c provided above the outlet 85 and having a lower end portion constituting the ceiling portion of the outlet 85, an outlet opening / closing handle 86a for manually turning, and the outlet opening / closing handle. It includes a power transmission mechanism 86b that changes the rotational force of 86a into a displacement force in the vertical direction and transmits it to the outlet plate 86c. Further, a baffle plate 88 surrounding the passage P from above and from the side is provided inside the second area housing part main body 81a, and extends in the vertical direction through the baffle plate 88 to define the second area B. A partition 89 for partitioning in the length direction of the passage P is provided, whereby a space between the second area housing part main body 81a and the baffle plate 88 is partitioned into a plurality of steam circulation chambers B2 and B2 and The area inside the plate 88 is also partitioned into a plurality of heating chambers B1 and B1. In addition, handles 82, 82 are attached to each of the drawer portions 81b for grasping by hand when the drawer portion 81b is pulled out. In addition, trays 67 and 67 for receiving oil that has dropped from the second area housing portion main body 81a or oil leaked from the gap when the drawer portions 81b and 81b are pulled out are placed below the drawer portions 81b and 81b. Has been.

  The third area housing portion 91 surrounds the third area C from above and from the side of the passage P, and the downstream end of the passage P is the above-described carry-out port 95. In addition, an exhaust port 96 is provided in the ceiling portion of the third area housing portion 91 so as to allow the superheated steam flowing in from the outlet 85 of the second area housing portion 81 to escape. An exhaust guide member 97 for guiding the direction of escape of water vapor in the lateral direction (horizontal direction) is detachably attached.

[Oil adhesion device 110]
The oil adhering device 110 is an apparatus for adhering oil to the object to be cooked T by injecting oil into the first area A intermittently in a mist form. The oil adhering device 110 has an oil mist injection member 111 attached to the ceiling portion of the first area housing portion 71, a front end portion connected to the oil mist injection member 111, and a rear end portion connected to an oil tank (not shown). The oil pipe 115 (oil nozzle) and the air pipe 116 (air nozzle) whose front end portion is connected to the oil mist injection member 111 and whose rear end portion is connected to a compressor (not shown) are configured. The oil adhering device 110 supplies normal temperature (about 10 to 30 ° C.) oil supplied from the oil pipe 115 (oil nozzle) to the oil mist injection member 111, and the oil mist injection member 111 from the air pipe 116 (air nozzle). The oil is sprayed into the first area A from the oil mist ejecting member 111 in a mist form by blowing off while being mixed with the air at the pressure of the air supplied to the air. The timing at which the oil is sprayed in the form of a mist is the timing at which the cooking object T passes through a predetermined position in the first area A, and the arrival of the cooking object T is detected by a sensor (not shown). The time for injecting the oil in the form of mist, the amount to be injected, and the pressure of the air can be appropriately changed depending on the setting by the control device 210, but the time for injecting is about 0.1 to 0.2 seconds. The pressure is about 0.2 to 0.5 MPa.

[Heating device 120]
The heating device 120 is a device that heats the food to be cooked T by sending superheated steam into the second area B and convection of the superheated steam in the heating chambers B1, B1 and the steam circulation chambers B2, B2. . The heating device 120 includes a steam supply device 121 and steam convection devices 151 and 151 shown below.

[Steam supply device 121]
The steam supply device 121 is a device for supplying superheated steam to the second area B. The temperature and flow rate of the superheated steam supplied by the steam supply device 121 can be appropriately changed depending on the setting by the control device 210. The steam supply device 121 includes a steam pipe 122, a steam tank 125 (and peripheral devices 126, 127, and 128), a hydraulic pipe 132 (and peripheral devices 133 and 134), and a water tank 135 (and the following). The peripheral devices 136, 137, and 138) and the water supply pipe 142 (and the peripheral device 144) are included.

  The steam pipe 122 is a pipe for flowing superheated steam generated in the evaporation tank 125 to the second area B. The rear end portion of the steam pipe 122 is connected to the steam tank 125, and the front end portion is connected to the ceiling portion of the second area housing main body 81a (steam circulation chambers B2 and B2).

  The steam tank 125 is a tank for storing water at the bottom and generating superheated steam above it. For the steam tank 125, an evaporator 128 for heating the water at the bottom of the steam tank to generate superheated steam in the tank, and a reference water amount sensor for detecting whether or not the amount of water is a predetermined reference water amount M or more. 126 and a minimum water amount sensor 127 for detecting whether or not the water amount is equal to or greater than a predetermined minimum water amount N is provided. The pressure and temperature of the superheated steam in the steam tank 125 can be appropriately changed depending on the setting by the control device 210, but the pressure is about 0.3 to 0.4 MPa, and the temperature is about 105 to 150 ° C.

  The water pressure pipe 132 is a pipe that causes the water in the water tank 135 to flow into the steam tank 125. The rear end portion of the water pressure pipe 132 is connected to the water tank 135, and the front end portion is connected to the steam tank 125. In addition, when the water pressure on the water tank 135 side becomes larger than the water pressure on the steam tank 125 side, the valve is opened at the intermediate portion of the water pressure pipe 132 so that the water pressure on the water tank 135 side is the water pressure on the steam tank 125 side. A hydraulic pipe check valve 133 that closes the valve when it becomes smaller, and a hydraulic pipe electromagnetic valve 134 that is controlled to open and close by the control device 210 are provided. The water pressure check valve 133 and the water pressure solenoid valve 134 constitute a backflow prevention mechanism 133 and 134 that prevents the water in the steam tank 125 from flowing back to the water pressure tube 132. The reason why the water pressure check valve 133 is provided in addition to the water pressure solenoid valve 134 is to prevent the back flow more reliably.

  The water tank 135 is a tank for storing water to be supplied to the steam tank 125. A compressor 138 that pressurizes the water pressure in the water tank 135 higher than the water pressure in the steam tank 125 with air pressure is connected to the water tank 135 via an air pipe 139, and the amount of water is a predetermined amount. A lower limit sensor 137 that detects whether or not the lower limit water amount L is greater than or equal to a lower limit water amount L and an upper limit sensor 136 that detects whether or not the water amount is greater than or equal to a predetermined upper limit water amount H are provided. The air pressure in the water tank 135 can be appropriately changed depending on the setting by the control device 210, but is about 0.3 to 0.6 MPa.

  The water supply pipe 142 is a pipe that supplies water into the water tank 135. The rear end portion of the water supply pipe 142 is connected to a water supply source (faucet or the like), and the front end portion is connected to a water tank 135. A water supply solenoid valve 144 that is controlled to be opened and closed by the control device 210 is provided at an intermediate portion of the water supply pipe 142.

  Next, a procedure for supplying water into the steam tank 125 based on control by the control device 210 will be described. First, as shown in FIG. 6A, when the reference water amount sensor 126 detects that the amount of water in the evaporation tank 125 is lower than the reference water amount M, as shown in FIG. 134 is opened, and the water in the water tank 135 flows into the steam tank 125. When the reference water amount sensor 126 detects that the water amount in the steam tank 125 has reached the reference water amount M, the water pressure pipe electromagnetic valve 134 is closed to stop the supply of water. Therefore, the amount of water in the evaporation tank 125 is always kept near the reference water amount M. In the unlikely event that the minimum water amount sensor 127 detects that the amount of water in the steam tank 125 has fallen below the minimum water amount N, the operation of the entire cooking apparatus 63 is urgently stopped.

  Next, a procedure for supplying water into the water tank 135 based on control by the control device 210 will be described. First, as shown in FIG. 7A, when the lower limit sensor 137 detects that the amount of water in the water tank 135 has fallen below the lower limit water amount L, as shown in FIG. Is closed and the pressurization by the compressor 138 is stopped to reduce the water pressure in the water tank 135, and then the water supply pipe electromagnetic valve 144 is opened to supply water into the water tank 135. When the upper limit sensor 136 detects that the amount of water in the water tank 135 has reached the upper limit amount H, the water supply solenoid valve 144 is closed to stop the supply of water and the pressurization by the compressor 138 is resumed. .

[Steam Convection Device 151, 151]
The steam convection devices 151 and 151 are devices for convection of the superheated steam supplied in the second area B between the heating chambers B1 and B1 and the steam circulation chambers B2 and B2, and each of the steam circulation chambers B2 and B2 One is provided for each. Each steam convection device 151 includes an inflow hole 152 for allowing the air and superheated steam in the heating chamber B1 to flow into the steam circulation chamber B2, and the air and superheated steam flowing into the steam circulation chamber B2 in the heating chamber B1. A plurality of outflow holes 153, 153,... For adjusting the temperature of the superheated steam and the blower 155 for flowing the air and superheated steam in the heating chamber B1 from the inflow hole 152 into the steam circulation chamber B2. The heater 158 for this is comprised.

  Specifically, the inflow hole 152 is provided through the ceiling portion of the baffle plate 88. The plurality of outflow holes 153, 153,... Are configured to include upper outflow holes 153, 153 and outflow holes 153, 153, 153 provided below the outflow holes 153, 153. The upper outflow holes 153 and 153 are formed in the side wall portions on both sides of the baffle plate 88 so as to be aligned in the length direction of the passage P. Further, the lower outflow holes 153, 153, 153 do not overlap the upper outflow holes 153, 153 below the upper outflow holes 153, 153 in the side walls on both sides of the baffle plate 88. The passages P are arranged in the length direction of the passage P so as to be shifted in the length direction of the passage P. Each lower outflow hole 153 is provided with a guide 154 for guiding the air and superheated steam in the steam circulation chamber B2 to the outflow hole 153. Further, the blower 155 is installed on the fin 155a installed just above the inflow hole 152 in the steam circulation chamber B2 and the ceiling of the second area housing part main body 81a that rotationally drives the fin 155a. And a motor 155b. The heater 158 is provided between the inner side surface of the second area housing part main body 81a and the outer side surface of the baffle plate 88 in the steam circulation chamber B2. The rotational speed of the fins 155a, 155a and the heat generation amount of the heaters 158, 158,... In each of the steam circulation chambers B2, B2 can be appropriately changed for each steam convection device 151, 151 depending on the setting by the controller 210. it can.

[Oil drilling device 160]
The oil drilling device 160 is a device for spraying oil from the surface of the article to be cooked T by spraying cold water into the third area C intermittently in a mist form. The oil draining device 160 has a cold water mist injection member 161 attached to the ceiling of the third area housing portion 91, a front end portion connected to the cold water mist injection member 161, and a rear end portion connected to a cold water tank (not shown). The cold water pipe 165 (cold water nozzle) and the air pipe 166 (air nozzle) whose front end is connected to a cold water mist injection member 161 and whose rear end is connected to a compressor (not shown) are configured. The oil drilling device 160 supplies cold water having a normal temperature (about 10 to 30 ° C.) supplied from the cold water pipe 165 (cold water nozzle) to the cold water mist injection member 161 and from the air pipe 166 (air nozzle) to the cold water mist injection member 161. The cold water is sprayed into the third area C from the cold water mist injection member 161 in a mist form by blowing off the air while being mixed with the air at the pressure of the air supplied to the air. The timing at which the cold water is sprayed in the form of a mist is the timing at which the cooking object T passes through a predetermined position in the third area C, and the arrival of the cooking object T is detected by a sensor (not shown). The time for injecting cold water in the form of a mist, the amount to be injected, and the pressure of the air can be appropriately changed depending on the setting by the control device 210, but the time for injecting is about 0.1 to 0.2 seconds, The pressure is about 0.2 to 0.5 MPa.

[Transfer device 170]
The transfer device 170 is a device for transferring the object to be cooked T along the passage P in the order of the first area A, the second area B, and the third area C. The transfer device 170 includes a belt support mechanism 171, a transfer belt 175, and a belt driving device described below.

  The belt support mechanism 171 is a mechanism for supporting the transfer belt 175 in an annular shape. The belt support mechanism 171 includes two pairs of sprockets 172-172, 172-172, one pair each provided on one side and the other in the length direction side of the passage P from the cooking furnace 70, and below the cooking furnace 70. And a plurality of rollers 173, 173,.

  The transfer belt 175 is a net-like belt for transferring the object to be cooked T from the carry-in entrance 73 to the carry-out exit 95 through the first area A, the second area B, and the third area C. The support mechanism 171 supports the following annular shape. That is, the transfer belt 175 passes from the carry-in port 73 through the passage P to the carry-out port 95, and passes through the bottom of the cooking furnace 70 from the end of the transfer unit 175a on the carry-out port 95 side. And a return portion 175b connected to the end of the transfer portion 175a on the carry-in entrance 73 side, and an intermediate portion of the return portion 175b is formed with a first protrusion 175x and a second protrusion 175y that protrude downward. It is built on.

  The drive device (not shown) is a device that drives the transfer belt 175 by rotationally driving a pair of sprockets 172-172. The drive device (not shown) serves as a power source and a pair of powers. And a power transmission mechanism (not shown) for transmitting to the sprockets 172-172. The speed at which the pair of sprockets 172-172 is rotationally driven by this drive device (not shown) can be changed as appropriate depending on the setting by the control device 210, but the cooked object T passes through the cooking furnace 70. It takes about 3 to 30 minutes.

[Oil application device 180]
The oil application device 180 is a device for applying oil to the transfer belt 175 so that the cooking object T does not burn on the transfer belt 175. The oil application device 180 includes an oil tank 182, an oil application roller 184, and a roller moving device 185 shown below.

  The oil tank 182 is an upwardly opened tank extending in the width direction of the transfer belt 175 for storing oil, and is attached to the oil application device frame 181 attached to the support frame 65 so as to be horizontally displaceable. It has been. The oil application roller 184 is a roller extending in the width direction of the transfer belt 175 for applying the oil U of the oil tank 182 to the transfer belt 175, and protrudes at both ends of the oil tank 182 so as to protrude upward. Are rotatably supported by roller support frames 183 and 183 projecting from the top. The lower part of the oil application roller 184 is immersed in the oil U of the oil tank 182. When the oil application roller 184 is disposed at the use position, the upper part of the oil application roller 184 abuts on the transfer belt 175 to contact the transfer belt 175. Rotates as 175 is driven. In addition, the roller moving device 185 displaces the oil tank 182 in the horizontal direction with respect to the oil applying device frame 181, so that the oil applying roller 184 is not in contact with the aforementioned use position and the transfer belt 175. Between the oil application device frame 181 and the oil application device frame 181.

  Then, when cooking (cooking that is easily burnt) that requires application of oil to the transfer belt 175, as shown in FIG. 8A, the oil is applied by the roller moving device 185 based on the control by the control device 210. The roller 184 is moved to the use position. On the other hand, when cooking that does not require oil to be applied to the transfer belt 175 (cooking that is difficult to burn) is performed, the oil is moved by the roller moving device 185 based on the control by the control device 210 as shown in FIG. The application roller 184 is moved to a non-use position.

[Belt Wiper 190]
The belt wiper 190 is a member for wiping off the oil applied to the transfer belt 175 and the wrinkles of the to-be-cooked object T, and includes a wiping cloth 193 and a cloth pressing member 194 shown below. Yes.

  The wiping cloth 193 is a cloth extending in the width direction of the transfer belt for wiping the transfer belt 175, and is attached to attachment holes 192 and 192 penetrating the belt wiper frame 191 attached to the support frame 65. It is The cloth pressing member 194 is an elastic member for pressing the wiping cloth 193 attached to the attachment holes 192 and 192 against the transfer belt 175 with an elastic force, and is fixed to the belt wiper frame 191.

[Belt cleaning device 200]
The belt cleaning device 200 includes a cleaning tank 201 that is provided below the first projecting portion 175x of the transfer belt 175 and opens upward, and that contains the cleaning liquid X, and a cleaning tank that moves up and down with air pressure. An apparatus 202 (air cylinder), a rinsing tank 205 provided below the second protrusion 175y of the transfer belt 175 and opened upward, and containing the rinsing water Y, and the rinsing tank 205 moved up and down by air pressure A rinsing tank lifting device 206 (air cylinder) is included.

  Next, how the belt cleaning device 200 cleans the transfer belt 175 based on the control by the control device 210 will be described below.

  First, as shown in FIG. 9A, the cleaning tank 201 and the rinsing tank 205 are lowered, and the cleaning tank 201 is raised by the cleaning tank lifting device 202 as shown in FIG. The protrusion 175x is immersed in the cleaning liquid X, and the rinsing tank 205 is raised by the rinsing tank lifting / lowering device 206 to immerse the second protrusion 175y in the rinsing water Y. Further, the heating device 120 is operated to convect the superheated steam in the second area B. In this state, the transfer belt 175 is driven by a belt driving device (not shown) and rotated for several weeks (about three weeks), whereby each part of the transfer belt 175 is washed and rinsed while warming. Then, after the cleaning is completed, the cleaning tank 201 is lowered by the cleaning tank lifting device 202 and the first protrusion 175x is withdrawn from the cleaning liquid X, and the rinsing tank 205 is lowered by the rinse tank lifting device 206 and the second protrusion. 175y is removed from rinse water Y.

  In the above, the case where the cleaning tank 201 and the rinsing tank 205 are raised at the same time has been shown. However, in some cases, only the cleaning tank 201 is raised and the transfer belt 175 is turned by rotating the transfer belt 175 first. Then, the transfer tank 175 may be rinsed by lowering the cleaning tank 201 to raise the rinse tank 205 and rotating the transfer belt 175.

[Control device 210]
The control device 210 is a device (computer) that controls the oil adhesion device 110, the heating device 120 (the steam supply device 121 and the steam convection device 151), the oil cutting device 160, the transfer device 170, the oil application device 180, and the belt cleaning device 200. And it constitutes a part of each of these devices 110, 120 (121, 151), 160, 170, 180, 200. The control device 210 performs cooking by controlling each device in accordance with the input cooking program. In addition, the control device 210 is configured to store a cooking program that has been input once and to reproduce it immediately when the cooking program is selected. In addition, the control device 210 is provided with a start timer for starting the operation of the heating device 120 at a predetermined time and preheating the second area B in the cooking furnace 70.

  Using the cooking device 63 shown above, the actual cooking of the cooking object T is {1} carrying the cooking object T, {2} attaching oil by oil mist, {3} heating by superheated steam. , {4} Oil drained by cold water mist, {5} Unloading of cooked food T will be described in the following order.

{1} Carrying Into-be-Cooked T On the upper side of the transfer belt 175, the operator applies the to-be-cooked object T coated with powder on the upstream side of the transfer direction (outside the carry-in port 73) from the cooking furnace 70. Place.

{2} Attachment of oil by oil mist Next, the to-be-cooked object T is transferred to the first area A by the transfer device 170. And if the to-be-cooked object T is detected by the sensor which is not shown in figure, oil will be injected from the oil adhesion apparatus 110 in mist form, and, thereby, oil will adhere to the surface of the to-be-cooked object T.

{3} Heating with Superheated Steam Next, the object to be cooked T is transferred to the second area B by the transfer device 170. Here, the to-be-cooked object T is heated up to the core by the superheated steam hot air fed by the heating device 120, and the oil adhering to the surface of the to-be-cooked object T is heated to fry the surface.

{4} Oil draining with cold water mist Next, the object to be cooked T is transferred to the third area C by the transfer device 170. And if the to-be-cooked object T is detected by the sensor which is not shown in figure, cold water will be sprayed from the oil drilling device 160 in the shape of a mist, and, thereby, oil will be blown from the surface of the to-be-cooked object T.

{5} Unloading of cooked food Next, the cooked food T is transferred by the transfer device 170 to the downstream side of the transfer direction (outside the carry-out port 95) from the cooking furnace 70, where the worker prepares the food to be cooked. Collect object T.

According to the present embodiment, the following effects [A] to [N] can be obtained.
[A] The oil is efficiently spread over the surface of the object to be cooked T by jetting the oil in a mist form, and the oil to be cooked and the oil on the surface are heated with superheated steam, so that it is efficient with a small amount of oil. The to-be-cooked object T can be fried well. Therefore, the amount of oil used can be suppressed without losing the umami due to the oil unique to deep-fried food. Therefore, it is possible to provide a food that is healthy, delicious, and environmentally friendly.
[B] Since the object to be cooked is not put into high-temperature oil as in the prior art, the problem that the temperature of the oil is lowered every time it is put in is solved. Therefore, the deterioration of the oil due to the temperature change hardly occurs, and the umami can be extracted more. Furthermore, since no deteriorated old oil is generated, it is not necessary to dispose of the old oil.
[C] Since it is heated with superheated steam, the umami can be confined in the cooking object T.
[D] In the heating device 120, the baffle plate 88 is opened downward, and the baffle plate 88 is provided with outflow holes 153, 153,. Can be heated.
[E] Since cold oil is sprayed in the form of a mist and the oil is blown off from the surface of the object to be cooked T, the glaring and sticky feeling peculiar to the oil can be eliminated and the umami can be further extracted.
[F] Since the transfer device 170 is provided, the object to be cooked T can be fried automatically and continuously. Moreover, since it is fried automatically and continuously, the finished state becomes substantially uniform, and the quality is stabilized.
[G] In addition to cooking fried foods, when the oil adhering device 110 and the oil drilling device 160 are used after being stopped, they can be used for cooking cooked food, boiled food, steamed food, grilled food, and the like.

[H] Since the pull-out portions 81b and 81b of the second area housing portion 81 can be pulled out, the cleaning of the second area B is easy. In addition, since the second area housing part main body 81a is also configured to be disassembled, the second area B can be easily cleaned in this respect.
[I] The inlet 83 and outlet 85 of the second area housing part 81 are respectively provided with an inlet opening adjustment mechanism 84 and an outlet opening adjustment mechanism 86. It is possible to improve the heat retaining property in the second area B by closing it as small as possible to pass.
[J] Since the first area housing part 71 and the third area housing part 91 are provided with the exhaust ports 76 and 96, they flow into the first area housing part 71 from the inlet 83 of the second area housing part 81. Superheated steam and superheated steam that has flowed into the third area housing portion 91 from the outlet 85 of the second area housing portion 81 can be quickly exhausted.
[K] Since the compressor 138 that pressurizes the water pressure in the water tank 135 higher than the water pressure in the steam tank 125 is provided, high-temperature superheated steam is generated in the steam tank 125 so that the steam tank 125 has a high pressure. Even in this case, water can be supplied into the steam tank 125 without any problem. Further, the pressurization method at that time is also pressurization by the air pressure by the compressor 138, so that it is more efficient than the case of pressurization by a screw pump, and the cost can be kept low.
[L] Since the oil application device 180 is provided, the oil can be easily applied to the transfer belt 175.
[M] Since the belt wiper 190 is provided, the transfer belt 175 can be easily wiped.
[N] Since there is the belt cleaning device 200, the transfer belt 175 can be easily cleaned.

  In addition, this invention is not limited to the said Example, It can also implement by changing arbitrarily the structure and shape of each part in the range which does not deviate from the meaning of invention.

63 Cooking apparatus 70 Cooking furnace 121 Steam supply apparatus 122 Steam pipe 125 Steam tank 126 Reference water amount sensor 128 Evaporating apparatus 132 Water pressure pipe 133 Water pressure pipe check valve (back flow prevention mechanism)
134 Water pressure solenoid valve (Backflow prevention mechanism)
135 Water tank 136 Upper limit sensor 137 Lower limit sensor 138 Compressor 142 Water supply pipe 144 Water supply pipe solenoid valve 210 Controller M Reference water amount H Upper limit water amount L Lower limit water amount

Claims (6)

In a cooking device (63) comprising a cooking furnace (70) and a steam supply device (121) for supplying superheated steam at 100 ° C. or higher to the cooking furnace (70),
The steam supply device (121) includes a steam tank (125) for storing water at the bottom, an evaporator (128) for heating the water at the bottom to generate superheated steam in the steam tank (125), A steam pipe (122) for flowing superheated steam generated in the steam tank (125) to the cooking furnace (70);
A water tank (135) for storing water, a compressor (138) for pressurizing the water pressure in the water tank (135) to be higher than the water pressure in the steam tank (125) by air pressure, and the water tank (135) A cooking apparatus comprising: a water pressure pipe (132) for flowing water inside the steam tank (125). The steam supply device (121) opens and closes a reference water amount sensor (126) that detects whether or not the amount of water in the steam tank (125) is equal to or greater than a predetermined reference water amount (M), and the water pressure pipe (132). A hydraulic pipe solenoid valve (134) to perform,
When the reference water amount sensor (126) detects that the water amount in the steam tank (125) is lower than the reference water amount (M), the water pressure pipe solenoid valve (134) is opened, and the reference water amount sensor (126) is opened. The control device (210) according to claim 1, further comprising a control device (210) for closing the water pressure pipe solenoid valve (134) when it is detected that the amount of water in the steam tank (125) has reached the reference water amount (M). Cooking equipment. The steam supply device (121) includes a lower limit sensor (137) for detecting whether or not the amount of water in the water tank (135) is equal to or greater than a predetermined lower limit amount of water (L), and water in the water tank (135). A water supply pipe (142) for supplying water, a water supply solenoid valve (144) for opening and closing the water supply pipe (142), and preventing water in the steam tank (125) from flowing back to the water pressure pipe (132) A backflow prevention mechanism (133, 134),
When the lower limit sensor (137) detects that the amount of water in the water tank (135) has fallen below the lower limit amount of water (L), the pressurization by the compressor (138) is stopped and the water tank (135) The cooking device according to claim 1, further comprising: a control device (210) that decompresses the water supply pipe and opens the water supply solenoid valve (144) to supply water into the water tank (135). The steam supply device (121) includes an upper limit sensor (136) that detects whether or not the amount of water in the water tank (135) is equal to or greater than a predetermined upper limit amount of water (H).
When the upper limit sensor (136) detects that the amount of water in the water tank (135) has reached the upper limit amount of water (H), the control device (210) controls the water supply solenoid valve (144). The cooking apparatus according to claim 3, wherein the pressurization by the compressor (138) is resumed while closing.   The backflow prevention mechanism (133, 134) is provided in the hydraulic pipe (132) and opens when the water pressure on the water tank (135) side becomes higher than the water pressure on the steam tank (125) side. The cooking apparatus according to claim 3 or 4, further comprising a water pressure pipe check valve (133) that closes when a water pressure on the water tank (135) side becomes lower than a water pressure on the steam tank (125) side. .   The backflow prevention mechanism (133, 134) is provided in the hydraulic pipe (132), and stops the pressurization by the compressor (138) to reduce the pressure in the water tank (135). The cooking apparatus according to claim 3, 4 or 5, further comprising a water pressure solenoid valve (134) closed by 210).

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