JPH119450A - Cooking pot - Google Patents

Abstract

PROBLEM TO BE SOLVED: To prevent cooking foods from being burnt and stuck, while considering an area to be stirred by a stirrer and to improve the cooking efficiency by shortening the cooking time of the cooking foods apt to be burnt in a steam heating cooking pot with the stirrer. SOLUTION: The pot main body 30 of a cooking pot 10 is so constituted that the pot bottom part 32 is formed semi-spherical and stirring vanes 25 of the stirrer 17 are rotationally moved about the center P of the semi-sphere in the approximately vertical direction so that spatulas 26 slide the internal circumferential face of the pot bottom part 32. The top edge of a jacket 33 is positioned in the intermediate height of the pot side part 31 and a partition wall 34 is provided in the height of the boundary part between the pot side part 31 and the pot bottom part 32 in the jacket 33 so that the jacket is divided into the top part jacket 33U and the bottom part jacket 33L. A main path 35a of a steam introduction pipe 35 is laid in the bottom part jacket 33L, a branch path 35b of the steam introduction pipe 35 branched from the main path 43a is laid in the top part jacket 33U, and a valve 37 is interposed in the branch path 35b.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a cooking pot used for cooking for business purposes such as school lunch and restaurant business, and more particularly to a steam heating cooking pot with a stirring device.

[0002]

2. Description of the Related Art A conventional cooking pot of this type is provided with a jacket on the outer periphery of the bottom of the cooking pot, and heat cooking is performed by filling the jacket with steam. Cooking often requires stirring work, but stirring a large amount of cooked food by human power is extremely labor intensive, so when appropriate, set the provided stirring device and perform mechanical stirring. .

[0003] A stirring blade is attached to the output shaft of the stirring device, and a spatula is attached to the tip of the stirring blade. Then, the spatula rotates while rubbing against the inner peripheral surface of the pot bottom, and stirs the cooked food. When the stirring is completed, the set state is released by removing the output shaft or the stirring blade, or retracting the entire stirring device above the kettle.

[0004]

If the height of the upper edge of the jacket is higher than the surface height of the cooked food in the kettle, the surface of the cooked food tends to have kogation. In this case, sufficient agitation can prevent kogation at the periphery of the surface.However, some agitation may be scattered upward due to agitation. If it adheres, it will easily burn. Further, the height of the stirring device that can be scraped by the spatula is limited, and the portion exceeding the height cannot be stirred by the spatula.

[0005] On the other hand, some kinds of cooking, such as soup and miso soup, are difficult to produce kogation. In such a case, the cooking time can be reduced by forcibly heating a wide range of the pot with steam as much as possible. Can be efficient.

In view of the above, there is a technique to prevent the kogation of the cooked food in consideration of the range that can be agitated by the stirrer and to shorten the cooking time and to improve the cooking efficiency for the cooked food that is hardly kogated. Therefore, an object of the present invention is to solve the problem.

[0007]

DISCLOSURE OF THE INVENTION The present invention has been proposed to solve the above-mentioned problems, and is directed to a cooking pot provided with a jacket on the outer periphery of the cooking pot and equipped with a stirring device so as to be set and released freely. The bottom of the kettle that is continuous below the side of the kettle formed in an inverted conical or cylindrical shape is formed in a hemispherical shape, and the stirring blades of the stirrer are arranged in a substantially vertical direction about the center of the hemisphere as the center of rotation. , The spatula at the tip of the stirring blade is formed so as to rub against the inner peripheral surface of the bottom of the kettle, and the upper edge of the jacket is positioned at an intermediate height of the side of the kettle, and A partition wall is provided at the height of the boundary between the pot side and the bottom of the pot to separate it into an upper jacket and a lower jacket. Of the steam inlet pipe Pipe in Tsu bets, and is to provide a cooking kettle interposed off valve to said supporting passage.

[0008]

FIG. 1 is a block diagram showing an embodiment of the present invention.
Will be described in detail. The figure shows a cooking pot 10 and the cooking pot 1
The zero mount 11 is composed of a bottom plate 12, a left side wall 13 and a right side column 14, and a hook 15 is mounted between the side wall 13 and the column 14 so as to be rotatable in the front-rear direction. That is, rotating shafts 16L and 16R are provided on the left and right sides of the hook body 15 so as to project therefrom.
L is pivotally mounted and supported, and the right rotating shaft 16R is pivotally mounted on the column 14 and supported.

Although not shown, a drive unit for rotating the shuttle 15 is housed in the column 14, and the output of the drive unit is transmitted to the right rotation shaft 16R via a gear mechanism. As a result, the shuttle 15 rotates in the front-rear direction.
A bracket 18 is provided at the upper part of the column 14 so as to be suspended from a center of the lower surface of the stirring device 17 near the base end thereof, and a motor 19 for raising and lowering is stored near the inner base end of the stirring device 17. At the same time, the distal end of an arm 20 provided horizontally on the output shaft of the hoisting motor 19 and the middle right end of the column 14 are connected by a lever 21. Therefore, when the motor 19 for raising and lowering is driven, the stirrer 17 performs the raising and lowering operation about the pivot point 18a of the bracket 18 by the four-bar rotating mechanism, and the stirrer 17 is set horizontally when it is turned horizontally. Then, it is released.

A stirring motor 22 is housed inside the stirring device 17, and a stirring shaft 23 is vertically provided near the lower end of the stirring device 17, and a gear head 24 is vertically provided at a lower end of the stirring shaft 23. I have. Further, stirring blades 25, 25 are attached to both sides of the gear head 24, and spats 26, 26 are attached to tips of the stirring blades 25, 25.

Although not shown in detail, the inner shaft of the stirring shaft 23 is inserted into an outer tube which is visually recognized from the outside. A small-diameter bevel gear is disposed above the gear head 24, and a large-diameter bevel gear is disposed on the left and right sides of the gear head 24, and the left and right bevel gears mesh with the upper bevel gear. Further, the upper bevel gear is fitted to the lower end of the inner cylinder, and the central shafts 27, 27 of the left and right bevel gears protrude to the outside from both sides of the gear head 24, and stirring blades 25, 25 are respectively provided at the protruding portions. Have been. The center shafts 27, 27 are not horizontal, but are slightly inclined obliquely downward toward the outside.

When the main body of the stirring device 17 is tilted and made horizontal, the stirring shaft 23 is set vertically suspended along the center line of the pot 15 in a normal state.
When the stirring motor 22 is driven in this set state, the outer cylinder and the gear head 24 at the lower end thereof rotate (revolve) via a gear mechanism, and the inner cylinder also rotates at the same time with a constant rotation ratio. The agitation of the three bevel gears causes the stirring blades 25, 25 to rotate (rotate). In other words, the stirring blades 25, 25 revolve around the vertical axis while rotating substantially in the vertical direction.

An operation panel 28 for performing such a stirring operation and a rotating operation of the shuttle 15 is provided at an upper portion of the front surface of the column 14. Reference numeral 29 denotes a lid mounted on the kettle opening, and it goes without saying that the lid 29 is opened during the stirring operation.

The hook body 30 of the hook body 15 is connected to the hook side portion 3.
1 and the bottom portion 32 are integrally formed, and the side portion 31 is formed in an inverted conical shape, and the bottom portion 32 which is continuous therewith is formed in a hemispherical shape. When the stirring device 17 is set to the set state, the center of the gear head 24 is located at the center P of the hemisphere constituting the bottom portion 32 of the shuttle. Also, from the center of the gear head 24, the spatula 2
The strokes up to 6, 26 are adapted to the radius of the hemisphere.

Accordingly, when the stirring blades 25, 25 are rotated (revolving and rotating), the spatula 26, 26 at the tip thereof vertically rotates from above and enters the kettle, and the just-between the kettle side 31 and the kettle bottom 32 is formed. At the boundary, it comes into contact with the inner peripheral surface of the pot,
2 traverse the bottom of the pot while rubbing against the inner peripheral surface of
At the boundary between 1 and the bottom 32 of the pot, it is dissociated from the inner peripheral surface of the pot and rises.

As described above, since the center axis 27 is slightly inclined obliquely downward toward the outside, the trajectory of the spatula 26 revolves around the center of the shuttle while rotating so as to draw an ellipse when viewed from above. In addition, each elliptical trajectory in the pot is turned around the center of the pot bottom. Immediately after the spatula 26 of one of the stirring blades 25 turns around the center of the bottom of the kettle and turns back so that the two stirring blades 25, 25 do not interfere with each other, the spatula 26 of the other stirring blade 25 is moved to the one side. It is configured so that it passes around the center of the bottom of the shuttle from the opposite side while passing through the spatula 26 and is folded back. Thus, the cooked food is thoroughly and thoroughly stirred.

The outer periphery of the shuttle main body 30 is covered with a jacket 33. The jacket 33 is attached to the bottom 32 of the shuttle.
And the upper edge thereof reaches the intermediate height of the hook side portion 31. In the jacket 33, a partition wall 34 is provided at a height exactly corresponding to the boundary between the pot side portion 31 and the pot bottom portion 32. The partition wall 34 separates the upper jacket 33U and the lower jacket 33L.

Further, a column 16 is provided from a boiler (not shown).
The steam introduction pipe 35 piped into the inside enters the hollow portion of the right rotation shaft 16R via the rotary joint 36, and branches into two parts, a lower part and a front part, at the side part of the rotation shaft 16R. I have. The main path 35a branched downward enters the lower jacket 33L, is piped to the vicinity of the lower portion of the hook bottom 32, and has an open end. On the other hand, the branch path 35b branched forward is connected to the upper jacket 33U and communicates with the inner cavity thereof after the valve 37 is interposed in the middle.

A thermometer 38 is provided on the side of the lower jacket 33L for use as a guide for cooking.
A drain plug 39 is vertically provided at the lowermost portion, and a lever 40 for opening and closing the drain plug 39 is disposed along the front center of the lower jacket 33L. In addition, the drain plug 39
A drain 41 is provided vertically to the left of the left side of the figure, and an opening / closing valve operating rod 42 of the drain 41 is disposed substantially parallel to the lever 40.

Further, the main path 43a of the steam outlet pipe 43 is connected to the upper end of the drain 41, and the main path 43a of the steam outlet pipe 43 rises along the left side of the jacket 33, and is turned to the left side. From the lower side of the moving shaft 16L,
Merges into the middle cavity. The central portion of the rotation shaft 16L communicates with the internal cavity of the upper jacket 33U, and the portion from this communication point to the junction with the main path 43a constitutes a branch 43b of the steam discharge pipe 43. After the merging, the steam outlet pipe 43 extends outside the cooking pot 10 via the rotary joint 44 at the outer end of the rotating shaft 16L, and returns to the boiler.

In cooking mainly using solids such as cooked foods and fried foods, the main valve 45 of the steam introduction pipe 35 is opened, the valve 37 is closed, and the lower jacket 33 is opened.
Only L is filled with steam. Thereby, while the pot bottom 32 is forcibly heated, the pot side 31 is heated by heat conduction. Therefore, even if foodstuffs adhere to the inner peripheral surface of the pot side part 31, there is no easy burning. Also,
For the ingredients in the pot bottom 32, the spatula 26 of the stirring device 17 is used.
It can be scratched with no burns.

On the other hand, in cooking mainly using liquids such as soup and miso soup, there is almost no fear of such kogation. This is because liquids are originally less likely to be kogated than solids, and can be easily stirred by human power to disperse the bias of heat. Then, the cooked food mainly composed of this kind of liquid is put into the kettle body 30 near the full water level, the main valve 45 is opened and the valve 37 is also opened, so that not only the lower jacket 33L but also the upper jacket 33U. Even filling with steam. As a result, the lower half of the hook side 31 as well as the pot bottom 32 is forcibly heated. Therefore, the cooked food receives heat from almost the entire area in contact with the inner peripheral surface of the pot, and the pot bottom 3
It heats faster than if only 2 were forcibly heated. Thus, a larger amount of cooked food can be cooked in a shorter time.

The present invention can be variously modified without departing from the spirit of the present invention, and it is natural that the present invention extends to the modified ones.

[0024]

As described above, the present invention forcibly heats only the bottom of the pot in cooking of easily cooked boiled foods such as cooked foods and stir-fried foods, while it is difficult to burn out soups and miso soups. In cooking the cooked food, the range of the forced heating can be adjusted according to the cooking content so that the pot side is also forcibly heated.

The spatula of the stirrer abuts on the inner peripheral surface of the kettle at the boundary between the side of the kettle and the bottom of the kettle, and is rubbed over the entire inner peripheral surface of the kettle bottom. By using this stirrer, it is possible to prevent kogation at the bottom of the kettle even if the material is a substance. Further, even if such boiled food that is easy to burn is attached to the pot side, the pot side is not easily heated because the pot side is not forcibly heated.

On the other hand, in the case of cooked food that is difficult to burn, the heat is received from substantially the entire area in contact with the inner peripheral surface of the kettle, and is heated faster than when only the bottom of the kettle is forcibly heated. Thus, a larger amount of cooked food can be cooked in a shorter time.

[Brief description of the drawings]

FIG. 1 is a perspective view showing an embodiment of the present invention.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 10 Cooking pot 15 Pot body 17 Stirrer 25 Stirring blade 26 Spatula 30 Pot main body 31 Pot side 32 Pot bottom 33 Jacket 33U Upper jacket 33L Lower jacket 34 Partition wall 35 Steam introduction pipe 35a Main path 35b Branch 37 Valve

Claims (1)

[Claims] 1. A cooking pot provided with a jacket on the outer periphery of the cooking pot and equipped with a stirrer so as to be able to be set and released freely, the cooking pot continuing below the inverted conical or cylindrical pot side. The bottom portion is formed in a hemispherical shape, and the stirring blade of the stirring device is rotated in a substantially vertical direction about the center of the hemisphere as a rotation center, so that the spatula at the tip of the stirring blade slides on the inner peripheral surface of the bottom portion of the kettle. The upper jacket is formed so as to be rubbed, and the upper edge of the jacket is positioned at an intermediate height of the hook side, and a partition wall is provided at a boundary portion height between the hook side and the hook bottom in the jacket. And a lower jacket, and furthermore, a main passage of the steam introduction pipe is piped to the lower jacket, and a branch of the steam introduction pipe branched from this main path is piped to the upper jacket, and the branch is opened and closed. Cooking with a valve interposed Kettle.