JP2020171517A - Roasting plate for conveyor type cooking device, and conveyor type cooking device - Google Patents

Abstract

To provide a roasting plate for a conveyor type cooking device capable of suppressing smoke generation and firing, when cooking a food material; and to provide the conveyor type cooking device.SOLUTION: A roasting plate 20 includes: a body part 21 having a flat plate part 211 where a food material is placed, and leg parts SP212c, SP212d for supporting the flat plate part 211; and a box type tray 22 opened upward, which is a tray 22 capable of storing the body part 21. In the state where the body part 21 is stored in the tray 22, the flat plate part 211 is tilted to a bottom surface of the tray 22, and the bottom surface of the tray 22 is separated from the flat plate part 211.SELECTED DRAWING: Figure 4

Description

The present invention relates to a baking dish for a conveyor-type cooking device for cooking foodstuffs and a conveyor-type cooking device.

For example, as described in Patent Document 1 below, a conveyor type cooking apparatus is known. This conveyor-type cooking apparatus includes a conveyor and a heating cabinet. The conveyor transports food in the horizontal direction. The heating chamber is provided in the middle part of the conveyor and heats the foodstuffs conveyed by the conveyor. A plurality of heaters are provided on the inner surface of the heating chamber, which is located above the intermediate portion of the conveyor. These heaters blow hot air toward the food. The heat energy of the hot air is transferred (heat transferred) to the foodstuff, and the foodstuff is heated.

Japanese Unexamined Patent Publication No. 2004-57549

In the conveyor type heating cooking apparatus adopting the heat convection method of Patent Document 1, the efficiency of transferring heat output energy from hot air to foodstuffs is proportional to the difference between the surface temperature of foodstuffs and the temperature of hot air. Immediately after the food has entered the heating chamber from the entrance of the heating chamber, the difference between the surface temperature of the food and the temperature of the hot air is relatively large, so the efficiency of heat energy transfer from the hot air to the food is high, and the food is baked. Is easy to progress. After that, by the time the food material reaches the vicinity of the central part of the heating chamber, the surface temperature of the food material has risen, and the difference between the surface temperature of the food material and the temperature of the hot air is relatively small. Therefore, the efficiency of transferring heat energy from the hot air to the food material is low, and it becomes difficult for the food material to be fired. Therefore, it takes a relatively long time to transfer heat to the center of the food and complete the baking of the food. Therefore, it is necessary to set the dimensions of the conveyor and the heating chamber in the transport direction to be relatively large.

By the way, instead of the heater that blows the hot air of Patent Document 1 onto the food material, a heater that radiates infrared rays can be adopted. In this method, the heat of the heated air is not transferred to the food material to bake the food material, but the infrared rays radiated from the heater are directly absorbed by the food material to bake the food material. When infrared rays are absorbed by foodstuffs, the energy is directly converted into vibrational energy such as molecules and atoms constituting the foodstuff, rotational energy, etc. without being converted into energy of other aspects. It is known that infrared rays are well absorbed by substances other than metals. For example, infrared rays are easily absorbed by carbohydrates, proteins, lipids, water, inorganic substances, vitamins, fatty acids, cholesterol, dietary fiber, etc. that make up foodstuffs. Therefore, according to this method, the efficiency of transmitting infrared energy to the food material is high, and the baking of the food material can be completed in a relatively short time. Therefore, the dimensions of the conveyor and the heating chamber in the transport direction of the food can be set relatively small.

However, when a food material containing a large amount of water is fired, infrared rays are absorbed by the water and become water vapor in a short time. In particular, a water droplet or a water film having a diameter of 1 mm or more absorbs substantially 100% of infrared rays having a wavelength of 3 μm or more. For example, fish, meat, processed foods, etc. contain a large amount of fat as well as water. In this case, as the temperature of the water rises, lipids (so-called gravy) are eluted together with the water. This gravy contains proteins, umami ingredients, and so on. These components absorb infrared rays, their temperature rises in a short time, and browning (Maillard reaction) occurs. Moisture in the gravy evaporates in a short time and bursts with steam. Due to this steam burst, the gravy around it is blown off, and those oil droplets adhere to the inner wall surface of the heating chamber and the heater. The temperature of the surface of the heater (the surface of the outer tube of the heater) is about 500 ° C. When oil droplets (gravy) adhere to the heater, their temperature rises sharply and smoke is emitted. In addition, when relatively large oil droplets adhere to the heater, they ignite and fall as a source of fire. When such a kind of fire adheres to the surface of the food material being fired, the fire is extinguished as it is, so that no problem occurs. Here, in general, the conveyor-type cooking apparatus includes a saucer that receives the gravy eluted from the food during baking. This saucer is provided below the conveyor. The gravy stored in the saucer absorbs infrared rays and its temperature is about 300 ° C. When the above-mentioned kind of fire adheres to the gravy that has become hot in the saucer in this way, the kind of fire may become a ignition source and the gravy in the saucer may ignite.

Infrared rays are emitted radially from the heater. Therefore, in the conveyor type cooking apparatus in which the carry-in port and the carry-out port of the heating chamber are always open, the influence of infrared rays also affects the area outside the carry-in port and the carry-out port. Therefore, if the foodstuffs that have finished baking in the heating chamber and have left the outside from the carry-out port are not immediately removed and are left near the carry-out port, the foodstuffs may be further baked and the baking color may deteriorate. There is a risk of burning. Further, the gravy of the food material left at the carry-out port further absorbs infrared rays and raises the temperature, which may cause smoke and ignition.

The present invention has been made to address the above problems, and an object of the present invention is to provide a baking dish for a conveyor-type cooking device and a conveyor-type cooking device capable of suppressing smoke and ignition when cooking foods. It is in. In the following description of each component of the present invention, in order to facilitate understanding of the present invention, the reference numerals of the corresponding parts of the embodiments are described in parentheses, but each component of the present invention is described. It should not be construed as limited to the configuration of the corresponding parts indicated by the reference numerals of the embodiments.

In order to achieve the above object, the tray for a conveyor type cooking apparatus (20) according to the present invention has a flat plate portion (211) on which ingredients are placed and a leg portion (SP _212c ) that supports the flat plate portion. The main body (21) having the SP _212d ) and a box-shaped tray (22) opened upward and capable of accommodating the main body are provided, and the main body is housed in the tray. In this state, the flat plate portion is inclined with respect to the bottom surface of the tray, and the bottom surface of the tray and the flat plate portion are separated from each other.

In one aspect of the baking dish for a conveyor-type cooking apparatus of the present invention, a cover member (23) attached to the edge of the tray and projecting upward from the lower edge in the inclined direction of the flat plate is further provided. ..

Further, in order to achieve the above object, the conveyor type heating cooking apparatus according to the present invention includes a tray on which foodstuffs are placed, a tray (14) for horizontally transporting the tray, and an intermediate portion of the tray. A heating device (10) for heating foodstuffs conveyed by the conveyor, which is provided with a heating device (10) having an infrared radiation heater (12) located above the middle portion of the conveyor. The baking dish is a flat plate portion on which the foodstuff is placed, a main body portion having a leg portion extending downward from the flat plate portion, and a box-shaped tray opened upward, and accommodates the main body portion. A possible tray is provided, and the flat plate portion is inclined with respect to the bottom surface of the tray in a state where the main body portion is housed in the tray, and the bottom surface of the tray and the flat plate portion are separated from each other. ..

When the meat as a food material is carried into the heating chamber and heated while being placed on the baking dish for the conveyor-type cooking apparatus according to the present invention, the gravy exudes from the surface of the meat. The gravy eluted from the meat accumulates around the meat due to its surface tension, and the lower part of the meat is immersed in the gravy. Since there are small irregularities on the lower surface of the meat, a small gap is formed between the concave portion on the lower surface of the meat and the upper surface of the flat plate portion. Therefore, the gravy infiltrates into the slight gap between the lower surface of the meat and the flat plate portion.

The layer of gravy formed around the bottom of the meat is heated and becomes relatively hot. The portion of the meat that is soaked in the gravy (the lower end and the lower surface of the side surface of the meat) is cooked (fried).

Moisture contained in the gravy that elutes from the meat and accumulates around the meat bursts with steam, causing a part of the gravy around it to scatter as oil droplets (small lumps). In the present invention, the flat plate portion is inclined with respect to the bottom surface (horizontal plane) of the tray. If the inclined surface is directed toward the carry-in port or carry-out port of the heating chamber, the above-mentioned oil droplets are mainly scattered in the direction perpendicular to the upper surface of the flat plate portion, and the carry-in port or carry-in of the heating chamber. It pops out of the heater from the mouth. Therefore, the gravy is unlikely to come into contact with the heater of the heating chamber, and smoke and ignition are unlikely to occur.

In addition, the thickness (depth) of the gravy layer gradually increases as the gravy elutes from the meat one after another. As described above, since the flat plate portion is inclined, when the thickness of the gravy layer reaches a certain thickness (for example, 2 mm to 4 mm), the surface tension of the gravy makes it impossible to hold the gravy layer, and the gravy cannot be held. A part of the flat plate portion flows down in the inclined direction. Then, the gravy flows down into the tray and is stored in the tray. If the gravy continues to accumulate in the flat plate portion, the gravy continues to be heated by the heater and becomes high in temperature, which may generate oily smoke. However, according to the present invention, excess gravy is spread along the flat plate portion. run down. In addition, the temperature is kept substantially constant by mixing the gravy accumulated around the meat with the newly eluted gravy. Therefore, there is no risk of oil smoke being generated from the gravy on the flat plate portion.

Further, since the tray is covered with the flat plate portion, when the baking dish for the conveyor type cooking apparatus passes through the heating device, the gravy stored in the tray mainly receives convection heat from the lower surface of the heated flat plate portion. Receive and heat. That is, the gravy in the tray is not directly heated by the heater. Therefore, the temperature of the gravy in the tray rises to some extent, but does not rise to the extent that oily smoke is generated. Therefore, even if the gravy containing a large amount of water flows down from the meat to the tray, the water does not boil rapidly, the gravy is unlikely to scatter, and smoke and ignition are unlikely to occur.

It is a schematic diagram of the conveyor type heating cooking apparatus which concerns on one Embodiment of this invention, and is sectional drawing which shows the cross section perpendicular to the width direction of a conveyor belt. It is a front view which shows the operation panel surface of the conveyor type cooking apparatus of FIG. It is a perspective view of a baking dish. It is an exploded perspective view of the baking dish of FIG. It is a perspective view of the main body part of FIG. FIG. 4 is a cross-sectional view perpendicular to the left-right direction of the baking dish of FIG. 4, showing a state in which meat is cooked. It is sectional drawing of the conveyor type cooking apparatus which shows the state which the baking dish reached the end of the conveyor belt.

The conveyor type cooking apparatus 1 according to the embodiment of the present invention will be described. As shown in FIG. 1, the conveyor type cooking apparatus 1 includes a heating apparatus 10 and a baking dish 20. Meat M as an ingredient is placed on the baking plate 20. The baking dish 20 is conveyed into the heating device 10, and the meat M is cooked. In the following description, the height direction (vertical direction) of the conveyor type cooking apparatus 1 is referred to as a vertical direction. Further, the depth direction of the conveyor-type cooking device 1 (the transport direction of the meat M) is referred to as the front-rear direction, and the width direction of the conveyor-type cooking device 1 is referred to as the left-right direction.

Next, the configuration of the heating device 10 will be described. As shown in FIGS. 1 and 2, the heating device 10 includes a heating chamber 11, a heater 12, a saucer 13, a conveyor device 14, and a stopper 15.

The heating chamber 11 is a substantially rectangular parallelepiped box-shaped body (frame-shaped body) that is open forward and backward. That is, the heating chamber 11 has an upper panel portion 111, a lower panel portion 112, a left panel portion 113, and a right panel portion 114. A space is provided inside each panel portion. A hole or an opening is provided in the connection portion of each panel so that these spaces communicate with each other. A hole communicating with the outside is provided inside the right panel portion 114, and a cooling fan (not shown) is provided in this hole. By this cooling fan, outside air is circulated in all the panel portions, and each panel portion is cooled. A control device is attached to the right panel portion 114. This control device controls the operations of the heater 12 and the conveyor device 14, which will be described later. The control device includes a power supply circuit, an operator, and the like. Further, a power switch SW, an output adjusting knob TK, a transport speed adjusting knob SK, and the like as the controls are attached to the rear end surface of the right panel portion 114. The power switch SW is used when switching the on / off state of the power supply to the heater 12 and the conveyor device 14. Further, the output adjustment knob TK is used when adjusting the output of the heater 12 by changing the amount of power supplied to the heater 12. Further, the transfer speed adjusting knob SK is used when changing the transfer speed of the conveyor device 14. In the following description, the space surrounded by the upper panel portion 111, the lower panel portion 112, the left panel portion 113, and the right panel portion 114 is referred to as a heating chamber HC.

The heater 12 is attached to the lower surface of the upper panel portion 111 (the inner surface of the heating chamber 11). The heater 12 includes quartz tube heaters 12a, 12b and 12c. The quartz tube heaters 12a, 12b, and 12c are extended in the left-right direction. Quartz tube heaters 12a, 12b, 12c are arranged at equal intervals in the front-rear direction. The configurations of the quartz tube heaters 12a, 12b and 12c are the same. The quartz tube heaters 12a, 12b, 12c include a quartz tube and an iron chromium wire. An iron chromium wire is enclosed in a quartz tube together with an inert gas. When the power switch SW is in the off state, the power circuit and the quartz tube heaters 12a, 12b, 12c (iron chrome wire) are electrically disconnected. When the power switch SW is in the ON state, the power circuit and the quartz tube heaters 12a, 12b, 12c (iron chrome wire) are electrically connected. When the iron chromium wires of the quartz tube heaters 12a, 12b, 12c are energized, the iron chromium wires generate heat, and infrared rays (far infrared rays) are emitted from the quartz tube heaters 12a, 12b, 12c. Further, the temperature of the air in the heating chamber HC rises as the air around the quartz tube heaters 12a, 12b, 12c is heated and the air in the heating chamber HC convects. The amount of power supplied from the power supply circuit to the quartz tube heaters 12a, 12b, 12c (the amount of current flowing through the iron chromium wire) is set according to the rotation position (direction of the index) of the output adjustment knob TK.

The saucer 13 is a substantially rectangular parallelepiped box-shaped part that is open upward. The horizontal dimension of the saucer 13 is set to be slightly smaller than the horizontal dimension of the heating chamber HC. The size of the saucer 13 in the front-rear direction is set to be larger than the size of the heating chamber HC in the front-rear direction. The saucer 13 is placed on the floor surface of the heating chamber HC.

A conveyor device 14 is provided at the center of the heating chamber HC in the vertical direction. The conveyor device 14 extends in the front-rear direction and penetrates the heating chamber HC. The conveyor device 14 includes support frames 141, 142, rotary rods 143, 144, drive rollers 145, and conveyor belt 146. The support frame 141 and the support frame 142 are extended in the front-rear direction and are fixed to the inner wall surface of the heating chamber HC (the right surface of the left panel portion 113 and the left surface of the right panel portion 114), respectively. The support frame 141 and the support frame 142 extend in the front-rear direction at the central portion of the heating chamber HC in the vertical direction and penetrate the heating chamber HC. That is, the support frame 141 and the support frame 142 project forward and backward from the heating chamber HC. The support frame 141 and the support frame 142 are arranged facing each other.

The rotary rod 143 is a columnar member. The rotary rod 143 extends in the left-right direction. The left end and the right end of the rotary rod 143 are rotatably supported by the support frame 141 and the support frame 142, respectively. The rotary rod 143 is arranged at the front ends of the support frame 141 and the support frame 142, and the rotary rod 144 is arranged at the rear ends of the support frame 141 and the support frame 142. The drive roller 145 is arranged in the heating chamber HC. The drive roller 145 is rotatably supported around a shaft member 145a extending in the left-right direction. The drive roller 145 is rotationally driven by an electric motor (not shown) arranged in the right panel portion 114.

The conveyor belt 146 is made of a long (strip-shaped) net member formed by weaving a plurality of elastic metal wires. The net member is wound around a support frame 141, 142, a rotary rod 143, and a drive roller 145. Then, both ends of the net member in the longitudinal direction are connected to each other. As described above, the conveyor belt 146 is an endless belt. The tension of the conveyor belt 146 is adjusted so that each part of the conveyor belt 146 does not loosen. When the drive roller 145 is rotationally driven in the counterclockwise direction in FIG. 1, the conveyor belt 146 is driven, and the baking dish 20 placed on the upper surface of the conveyor belt 146 is conveyed forward.

The stopper 15 is supported by the front end portions of the support frame 141 and the support frame 142 (the end portion in the transport direction of the baking dish 20). The stopper 15 includes a wall portion 151 extending in the left-right direction between the support frame 141 and the support frame 142. The plate thickness direction of the wall portion 151 coincides with the front-rear direction. The upper end of the wall portion 151 is located above the upper surface of the conveyor belt 146. The stopper 15 prevents the baking dish 20 conveyed forward by the conveyor belt 146 from falling off from the front end of the conveyor belt 146.

As shown in FIGS. 3 and 4, the baking dish 20 includes a main body 21, a tray 22, and a cover 23. The main body 21, the tray 22, and the cover 23 are made of, for example, a stainless steel plate. In addition, these parts may be composed of a sintered material (for example, ceramics).

As shown in FIG. 5, the main body portion 21 includes a flat plate portion 211, an outer frame portion 212, and a connecting portion 213.

The flat plate portion 211 is a substantially rectangular plate-shaped portion that is long in the left-right direction.

The outer frame portion 212 is a frame body that surrounds the flat plate portion 211. The outer frame portion 212 includes a left side portion 212a and a right side portion 212b along the short sides (left side and right side) of the flat plate portion 211, and a front side portion 212c and a rear side along the long sides (front side and rear side) of the flat plate portion 211. It has a part 212d.

The right side portion 212a includes only the base portion BP _212a parallel to the flat plate portion 211. The left side portion 212b includes only the base portion BP _212b parallel to the flat plate portion 211. The front side portion 212c has a base portion BP _212c parallel to the flat plate portion 211, and a leg portion SP _212c extending downward from the front end of the base portion BP _212c . The rear side portion 212d has a base portion BP _212d parallel to the flat plate portion 211, and a leg portion SP _212d extending downward from the rear end of the base portion BP _212d . When the main body 21 is placed on a horizontal plate surface, the vertical dimension of the leg SP _212c is set above and below the leg SP _212d so that the front end of the flat plate 211 is located below the rear end. It is set smaller than the dimension in the direction. That is, the upper surface (lower surface) of the flat plate portion 211 is inclined with respect to the horizontal plane.

The connecting portion 213 connects the flat plate portion 211 and the outer frame portion 212. The connecting portion 213 is composed of a plurality of bridging portions 213a, 213b, 213c, and 213d.

The plurality of cross-linked portions 213a extend from the right end surface of the flat plate portion 211 to the right and are connected to the left end surface of the right side portion 212a of the outer frame portion 212. These cross-linked portions 213a are arranged at equal intervals in the extending direction of the short side of the main body portion 21. The plurality of cross-linked portions 213b extend from the left end surface of the flat plate portion 211 to the left and are connected to the right end surface of the left side portion 212b of the outer frame portion 212. These cross-linked portions 213b are arranged at equal intervals in the extending direction of the short side of the main body portion 21. The plurality of cross-linked portions 213c extend forward from the front end surface of the flat plate portion 211 and are connected to the rear end surface of the front side portion 212c of the outer frame portion 212. These cross-linked portions 213c are arranged at equal intervals in the extending direction of the long side of the main body portion 21. The plurality of cross-linked portions 213d extend rearward from the rear end surface of the flat plate portion 211 and are connected to the front end surface of the rear side portion 212d of the outer frame portion 212. These cross-linked portions 213d are arranged at equal intervals in the extending direction of the long side of the main body portion 21. The lengths of the crosslinked portions 213a and the crosslinked portions 213b (dimensions in the long side direction of the main body portion 21) and the lengths of the crosslinked portions 213c and the crosslinked portions 213d (dimensions in the short side direction of the main body portion 21) are common. The widths of the cross-linked portions 213a, 213b, 213c, and 213d are the same. The plate thickness of the flat plate portion 211, the outer frame portion 212, and the connecting portion 213 is the same.

The main body 21 is integrally manufactured. First, a plurality of oval through holes TH ₂₁₃ are formed in a portion located slightly inward from the peripheral end of a rectangular base material made of a metal plate (for example, a stainless steel plate). The through holes TH ₂₁₃ are provided at equal intervals along each side so that the longitudinal direction thereof coincides with the extending direction of each side of the base metal. By forming these through holes TH ₂₁₃ , the flat plate portion 211 and the connecting portion 213 are formed. The portion located between the adjacent through holes TH ₂₁₃ corresponds to the cross-linked portions 213a, 213b, 213c and 213d. Finally, the front end and the rear end of the region of the base material located outside the region where the plurality of through holes TH ₂₁₃ are provided are bent downward to form the legs SP _212c and SP _212d. Will be done. In this way, the main body 21 is formed.

As shown in FIG. 4, the tray 22 is a shallow box-shaped member that is open upward. The inner dimensions of the tray 22 (dimensions in the front-rear direction and the left-right direction) are set to be slightly larger than the outer dimensions of the main body 21 (dimensions in the front-rear direction and the left-right direction) so that the main body 21 can be accommodated in the tray 22. ing.

The upper end of the left wall portion 22a of the tray 22 is bent outward from the tray 22. That is, the left wall portion 22a includes a side wall portion 22a1 extending upward from the left end portion of the bottom surface 221 of the tray 22, and a flange portion 22a2 extending leftward from the upper end of the side wall portion 22a1. The upper end of the right wall portion 22b of the tray 22 is bent outward from the tray 22. That is, the right wall portion 22b includes a side wall portion 22b1 extending upward from the right end portion of the bottom surface 221 of the tray 22, and a flange portion 22b2 extending upward from the upper end of the side wall portion 22b1.

The upper end of the front wall portion 22c of the tray 22 is bent outward from the tray 22. That is, the front wall portion 22c includes a side wall portion 22c1 extending upward from the front end portion of the bottom surface 221 of the tray 22, and a flange portion 22c2 extending diagonally forward and upward from the upper end of the side wall portion 22c1. The upper end of the rear wall portion 22d of the tray 22 is bent outward from the tray 22. That is, the rear wall portion 22d includes a side wall portion 22d1 extending upward from the rear end portion of the bottom surface 221 of the tray 22, and a flange portion 22d2 extending obliquely rearward and upward from the upper end of the side wall portion 22d1.

When the main body 21 is housed in the tray 22, the leg SP _212c and the leg SP _212d are in contact with the bottom surface of the tray 22, and a space is formed between the flat plate portion 211 and the bottom surface 221 of the tray 22. Moreover, the flat plate portion 211 is inclined with respect to the bottom surface 221 of the tray 22 so that the front end of the flat plate portion 211 is located below the rear end. Further, a gap (for example, about 15 mm) is provided between the left end portion of the main body portion 21 and the side wall portion 22a1 and between the right end portion of the main body portion 21 and the side wall portion 22b1. A slight gap (for example, about 3 mm) is formed between the leg SP _212c and the side wall 22c1 of the main body 21 and between the leg SP _212d and the side wall 22d1 of the main body 21.

The cover 23 has a strip-shaped substrate portion 231 and a folded portion 232 that is folded back from one end of the substrate portion 231 in the width direction and overlapped on the lower surface side of the substrate portion 231 (see FIG. 6). The lengths of the substrate portion 231 and the folded portion 232 are substantially the same as the dimensions of the long side of the tray 22 (dimensions in the longitudinal direction of the flange portion 22c2). The dimension of the substrate portion 231 in the width direction is larger than the dimension of the folded portion 232 in the width direction. The widthwise dimension of the folded portion 232 is slightly smaller than the widthwise dimension of the flange portion 22c2. The flange portion 22c2 is inserted between the substrate portion 231 and the folded portion 232. In this way, the cover 23 is attached to the front edge of the tray 22. When the cover 23 is attached to the tray 22, the other end of the substrate portion 231 projects above the front edge portion of the main body portion 21. As a result, of the plurality of through holes TH ₂₁₃ , the space above the through holes TH ₂₁₃ arranged in the left-right direction along the front edge portion of the main body portion 21 is covered with the other end portion of the substrate portion 231. ..

Next, a step of baking the meat M using the conveyor-type cooking apparatus 1 configured as described above will be described. First, the power switch SW is set to the ON state, and power is supplied to the heater 12 and the conveyor device 14. As a result, infrared rays are radiated from the heater 12 and the conveyor belt 146 starts to rotate. Of the infrared rays radiated from the heater 12, the infrared rays that go upward are reflected by the inner wall surface of the heating chamber 11. The shape of the inner wall surface of the heating chamber 11 is set so that the infrared rays reflected on the upper surface of the heating chamber 11 are directed toward the upper surface of the portion of the conveyor belt 146 located in the heating chamber HC. A part of the infrared rays radiated from the heater 12 is radiated from the carry-in inlet and the carry-out port of the heating chamber HC toward the space outside the heating chamber 11. Further, as described above, the temperature of the air in the heating chamber HC rises. Therefore, air convects in the heating chamber HC, and a part of the air flows out from the carry-in inlet and the carry-out outlet.

Next, the meat M is placed on the upper surface of the flat plate portion 211 of the baking dish 20. Then, the baking dish 20 is placed on the upper surface of the rear end portion (behind the heating chamber HC) of the conveyor belt 146. At this point, the meat M absorbs infrared rays radiated toward the outside of the carry-in port, and the temperatures of the upper surface and the side surface of the meat M rise. As described above, in the present embodiment, since the front end of the flat plate portion 211 is inclined so as to be located below the rear end, the space outside the carry-in entrance is compared with the case where the flat plate portion 211 is horizontal. Easy to absorb infrared rays radiated to. In this way, the cooking of the meat M is started before the meat M enters the heating chamber HC.

When the baking plate 20 is advanced by the conveyor device 14 and carried into the heating chamber HC, infrared rays radiated from the heater 12 are applied to the upper surface and side surfaces of the meat M, and the temperatures of the upper surface and side surfaces of the meat M are applied. Will rise further. Further, the inner wall surface of the heating chamber HC reflects infrared rays radiated from the heater 12, and the heat of the high-temperature air in the heating chamber HC is transferred to heat the inner wall surface. Infrared rays are reflected from the inner wall surface of the heating chamber HC heated in this manner, and the infrared rays are irradiated to the upper surface and the side surface of the meat M to further raise the temperature of the upper surface and the side surface of the meat M. Further, the heat of the high temperature air in the heating chamber HC is transmitted to the upper surface and the side surface of the meat M, and the upper surface and the side surface of the meat M are cooked. Further, the exposed portion (exposed portion) of the flat plate portion 211 is heated by receiving the above infrared rays. Further, the heat of the high temperature air in the heating chamber HC is transferred to the exposed portion of the flat plate portion 211 to heat the exposed portion. Then, the heat of the exposed portion is conducted to the portion (concealed portion) of the flat plate portion 211 covered with the meat M, and the lower surface of the meat M is cooked. By heating the meat M as described above, the gravy elutes from the surface of the meat M.

The meat juice eluted from the meat M accumulates around the meat M (the boundary between the flat plate portion 211 and the meat M) due to the action of its surface tension, and the lower part of the meat M is immersed in the meat juice. Since there are small irregularities on the lower surface of the meat M, a slight gap is formed between the recess on the lower surface of the meat M and the upper surface of the flat plate portion 211. Therefore, the gravy infiltrates into the slight gap between the lower surface of the meat M and the flat plate portion 211.

The layer of gravy formed around the lower part of the meat M is heated by directly receiving infrared rays radiated from the inner wall surface of the heater 12 and the heating chamber HC. Further, the heat of the air in the heating chamber HC is transferred to the gravy layer, and the gravy layer is heated. Further, the heat of the flat plate portion 211 is transferred to the gravy layer, and the gravy layer is heated. Of the meat M, the portion (lower end and lower surface of the side surface of the meat M) that is immersed in the gravy that has been heated and has become relatively high temperature is cooked (fried). As described above, according to the present embodiment, the entire surface of the meat M can be cooked without reversing the meat M. That is, the labor of cooking can be reduced.

Moisture contained in the surface of the meat M and the meat juice eluted from the meat M and accumulated around the meat M is heated and the water vapor bursts, so that a part of the surrounding meat juice becomes oil droplets (small lumps). Scatter. In the present embodiment, the flat plate portion 211 is inclined with respect to the horizontal plane so that the front end of the flat plate portion 211 is lower than the rear end. Therefore, the oil droplets as described above are mainly scattered in the direction (forward and upward) perpendicular to the upper surface of the flat plate portion 211. Therefore, the oil droplets are less likely to come into contact with the heater 12 as compared with the case where the flat plate portion 211 is horizontal. Even if the oil droplets come into contact with the heater 12 and fall as a fire, if the fire falls on the exposed portion of the flat plate portion 211 or the upper surface of the meat M, or on the upper surface of the conveyor belt 146 or the saucer 13. The fire is extinguished instantly.

By the time the baking dish 20 reaches the vicinity of the central portion of the heating chamber HC, the amount of meat juice eluted from the meat M increases, and the amount of oil droplets of the scattered meat juice also increases. At this stage, when the oil droplets are scattered forward and upward, the oil droplets are ejected from the carry-out port to the outside of the heating chamber HC. That is, the small lumps of gravy hardly come into contact with the heater 12, and almost no fire is generated.

In addition, the thickness (depth) of the layer of the gravy gradually increases as the gravy elutes from the meat M one after another. Here, as described above, the flat plate portion 211 is inclined with respect to the horizontal plane. Therefore, when the thickness of the gravy layer reaches a certain thickness (for example, 2 mm to 4 mm), the surface tension of the gravy makes it impossible to hold the gravy layer, and a part of the gravy flows down to the front end side of the main body 21. Go. Then, the gravy flows down into the tray 22 from the front end of the through hole TH ₂₁₃ or the front side portion 212c of the outer frame portion 212, and is stored in the tray 22.

In this way, the gravy does not continue to accumulate in the flat plate portion 211, but the gravy exceeding a certain amount flows down from the front end portion of the main body portion 21 and the through hole TH ₂₁₃ . If the gravy continues to accumulate in the flat plate portion 211, the gravy continues to be heated by the heater 12 and becomes high in temperature, which may generate oily smoke. On the other hand, in the present embodiment, the flat plate portion 211 is inclined with respect to the horizontal plane, and a part of the gravy that cannot be held around the meat M flows down along the flat plate portion 211. Therefore, the gravy does not stay in the exposed portion of the flat plate portion 211 for a long time. Further, the temperature of the meat juice accumulated around the meat M is kept substantially constant by mixing with the newly eluted meat juice. Therefore, there is no possibility that oil smoke is generated from the gravy on the flat plate portion 211.

Due to the action of the surface tension of the gravy, a small pool of gravy is formed at the peripheral edge of the through hole TH ₂₁₃ . The space above the liquid pool is covered with the cover 23. Therefore, the above-mentioned liquid pool is not directly irradiated with the infrared rays emitted from the heater 12. Further, the gravy elutes from the meat M one after another, flows down along the flat plate portion 211 and joins the above-mentioned liquid pool, and a part of the gravy flows down from the through hole TH ₂₁₃ into the tray 22. Therefore, the temperature of the gravy in the above-mentioned liquid pool is low.

In addition, most of the tray 22 is covered with the flat plate portion 211. When the baking dish 20 passes through the heating chamber HC, the gravy stored in the tray 22 is heated mainly by receiving convection heat from the lower surface of the heated flat plate portion 211. Infrared rays radiated and reflected from the inner wall surfaces of the heater 12 and the heating chamber HC do not pass through the flat plate portion 211, and some infrared rays pass through the through hole TH ₂₁₃ and the gap between the main body portion 21 and the tray 22. Since it only reaches the gravy in the tray 22, the temperature of the gravy in the tray 22 rises to some extent, but does not rise to the extent that oily smoke is generated. Therefore, even if the gravy containing a large amount of water flows down from the meat M to the tray 22, the water does not boil rapidly and the gravy is unlikely to scatter.

Further, in the present embodiment, the space above the front end portion of the main body portion 21 is covered with the cover 23. Therefore, even if the water content of the gravy that has flowed down to the front end of the tray 22 bursts with steam and the gravy in the tray 22 becomes oil droplets and scatters, the oil is exposed to the outside of the baking dish 20 by the cover 23. Drops are prevented from scattering. That is, oil droplets are prevented from adhering to the inner wall of the heating chamber 11 and the heater 12. Therefore, the maintainability of the conveyor type cooking apparatus 1 is high.

The baking dish 20 is further advanced by the conveyor device 14 and is carried out from the heating chamber HC. Then, the front end surface of the baking dish 20 comes into contact with the stopper 15, and its forward movement is restricted (see FIG. 7). At this stage, the surface of the meat M is appropriately browned, and the cooking state is favorable. Normally, the baking dish 20 (or meat M) is immediately removed from the conveyor belt 146 from this state, but the baking dish 20 (meat M) may be left as it is on the conveyor belt 146 for a long time. Even in this case, since the front end portion of the flat plate portion 211 is inclined so as to be located below the rear end portion, the infrared rays radiated in the space near the carry-out port are the side surface portion of the meat M. Is only irradiated to, and the upper surface of the meat M is not irradiated. Therefore, there is almost no change in the grilled color of the meat M, and deterioration of cooking quality can be suppressed.

Further, the cooking of the entire surface of the meat M is started substantially at the same time, and the entire surface of the meat M can be altered at substantially the same time in the initial stage of the cooking process, and a certain amount of gravy can be confined in the meat M. Therefore, the taste of the meat M is not washed away.

Further, thermal stress may be generated at the boundary between the exposed portion and the concealed portion in the flat plate portion 211, and the end portion of the flat plate portion 211 may try to be deformed (twisted or warped) from the flat state. When the end portion of the flat plate portion 211 is about to be deformed, the crosslinked portions 213a, 213b, 213c, and 213d are pulled. The tensile stress (thermal stress) acts on the outer frame portion 212. Since the mechanical strength of the outer frame portion 212 is relatively higher than the mechanical strength of the connecting portion 213, the outer frame portion 212 is not deformed by the tensile stress (thermal stress). Therefore, the cross-linked portions 213a, 213b, 213c, and 213d are extended. Since the tensile stress (thermal stress) is dispersed in a plurality of adjacent cross-linked portions, the elongation of those cross-linked portions is small. Therefore, the flat plate portion 211 is kept in a substantially flat state. If the deformation of each crosslinked portion is within the elastic limit, the crosslinked portion returns to the original state when the thermal stress of the flat plate portion 211 is relieved.

The output (calorific value) of the heater 12 is adjusted according to the type and size of the meat M, the desired baking condition, and the like, and the transport speed of the baking dish 20 by the conveyor belt 146 is adjusted. In general, as the cooking of meat M progresses, the amount of meat juice eluted from meat M per unit time gradually decreases. When the baking dish 20 is located at the center in the front-rear direction of the heating chamber HC, the outflow amount of the gravy from the meat M is the largest, and the outflow amount decreases when the baking dish 20 is near the rear end (outlet) of the heating chamber HC. As described above, the transport speed of the baking dish 20 is adjusted.

Furthermore, the practice of the present invention is not limited to the above-described embodiment, and various changes can be made as long as the object of the present invention is not deviated.

In the above embodiment, the mode of cooking the meat M is shown as an example, but the foodstuff to be cooked is not limited to the meat M, and may be fish, processed foodstuffs, or the like. In addition, fat-free foodstuffs (for example, vegetables, fruits, etc.) can be baked. It is preferable to place these ingredients on the baking dish 20 and apply or spray cooking oil on the surfaces (upper surface and side surfaces) of the ingredients. As a result, an oil film is formed on the surface of the food material. Further, the cooking oil that has flowed down from the front surface of the food material to the flat plate portion 211 enters the back surface side of the food material (the surface that is in contact with the flat plate portion 211). In this way, if the foodstuff is placed on the flat plate portion 211 and then the cooking oil is applied or sprayed on the foodstuff, an oil film is formed on the entire surface of the foodstuff. Since the baking dish 20 is inclined with respect to the horizontal plane, excess cooking oil that cannot be held around the food material due to the surface tension of the cooking oil flows down in the inclined direction (front side) of the flat plate portion 211, and the through hole TH _It flows down into the tray 22 from the front end of the ₂₁₃ or the main body 21. Therefore, an oil film having a substantially uniform thickness can be formed on the entire surface of the food material.

The baking dish 20 on which the foodstuff wrapped in such a thin oil film is placed is carried into the heating chamber HC. Then, the molecules of the cooking oil move substantially uniformly, and the temperature of the cooking oil begins to rise rapidly. The heat of the cooking oil is transferred to the surface of the food, and the temperature of the surface of the food rises rapidly. The heat on the surface of the food is transferred to the center of the food, so that the center of the food is also heated. On the surface side of foodstuffs, the fiber structure shrinks as the temperature rises. Therefore, it becomes difficult for the gravy to elute from the inside to the outside of the food. In addition, the water vapor that is about to evaporate from the surface side of the food material must break through the oil film and be released to the outside air, and the evaporation will be delayed until the vapor pressure is reached. This can be inferred from the bubbling phenomenon in which bubbles are generated and disappear from several to dozens of places on the surface of the food. It was visually confirmed that no bubbles were generated when there was no oil film.

On the other hand, the temperature of the flat plate portion 211 rises. The heat of the flat plate portion 211 is transferred to the oil film held around the food material and on the back surface side by the surface tension. As a result, the temperature of the back surface of the food material rises. Since infrared rays are not directly emitted to the back side of the food, the temperature rise starts later than the temperature rise on the front side of the food.

When the temperature inside the food material rises, the fibers shrink due to the denaturation of the protein, and the internal pressure generated pushes out the gravy inside and elutes from the surface of the food material. The fiber structure on the front side of the food shrinks earlier, and the fiber structure on the back side of the food shrinks later, so the amount of gravy eluted from the back side is larger than that on the front side, but the surface tension Since there is an oil film held by, it works to prevent its elution. This is inferred from the fact that the retained oil film causes a foaming phenomenon.

As the food is heated further, the surface side of the food turns brown due to the Maillard reaction. By this time, the fiber structure on the back side of the food material has shrunk moderately to prevent the elution of the gravy, and the gravy is retained inside the food material. That is, the oil film held by the surface tension promotes the heating of the back surface side of the food material and suppresses the outflow of the gravy.

As a result of the experiment, it was found that the chicken meat cooked (fried) by applying (or spraying) cooking oil is about 10% heavier than the case without applying (or spraying) cooking oil. It was. It is generally known that meat shrinks and becomes smaller and harder when baked. Fried meat does not shrink so much that it looks big. In addition, since a thin oil film remains on the surface of the food after cooking, there is almost no evaporation of water and the juiciness is not lost even after a long period of time.

Further, since the baking dish 20 is inclined, excess cooking oil does not cling to the foodstuff, and the finish has a low oil content. Further, the front side and the back side of the food can be baked only by passing the baking dish 20 once into the heating chamber HC having the heater 12 arranged above the conveyor belt 146, and the cooking time can be shortened. You can plan.

Further, the foodstuff may be immersed in a seasoning liquid (for example, salt water) for several tens of minutes to several hours, and the foodstuff impregnated with the seasoning liquid may be cooked by using the conveyor type cooking apparatus 1. In this case, the gravy and the seasoning liquid are eluted from the ingredients with heating. Even if the amount of seasoning liquid eluted from the food material increases, the seasoning liquid flows down the flat plate portion 211 and is stored in the tray 22. That is, the seasoning liquid does not remain on the flat plate portion 211, and the situation that the seasoning liquid is burnt and emits smoke does not occur. In addition, the surface of the food material shrinks rapidly at the start of cooking, and the seasoning liquid held around the food material by the action of surface tension suppresses the elution of the seasoning liquid from the food material. Therefore, since a large amount of seasoning liquid remains inside the ingredients after cooking, the pottery becomes soft and juicy.

As described above, when the food is coated with or sprayed with cooking oil, excess cooking oil that is not retained on the front, side, and back surfaces of the food flows down the surface of the flat plate portion 211 and is stored in the tray 22. However, a part of the liquid pool is formed on the surface of the flat plate portion 211, the peripheral portion of the through hole TH ₂₁₃ , and the front end portion of the main body portion 21. If cooking proceeds in this state, the temperature of the cooking oil that has become a pool of liquid rises sharply. When the water and fat eluted from the food material flow down and mix, the water instantly evaporates, expands in volume, and bursts. Although the amount of cooking oil in the liquid pool is small, it makes a crackling noise and scatters the cooking oil in the liquid pool upward.

Further, when the food material is immersed in the seasoning liquid, the water content of the food material is large. In the case of this food material, the amount of water that elutes with heating is large. When such water flows down into the tray 22, the water becomes water droplets and sinks in the gravy (in oil) already stored in the tray 22, but the temperature of the gravy in the tray 22 rises. When the temperature is relatively high (100 ° C. or higher), the water droplets that settle in the gravy are heated and instantly vaporized and burst. Moisture falls into the tray 22 from the gap between the front end of the main body 21 and the side wall portion 22c1 of the tray 22 and the through hole TH _213. To scatter.

Further, when a large amount of cooking oil is applied or sprayed on the foodstuff, excess oil is stored in the tray 22, and when the cooking is started in a state where the stored amount is large and the oil level is relatively high, the amount is small. The number of oil droplets that scatter even under the flow of water increases.

Such a gap between the front end of the main body 21 and the side wall 22c1 of the tray 22 and the oil scattered upward from the through hole TH ₂₁₃ collide with the cover 23 and adhere to the cover 23, and flow down in the inclined direction of the cover 23. It returns to the inside of the tray 22 from the lower end portion of the above via the main body portion 21. Therefore, since the oil droplets can be prevented from scattering to the outside of the tray 22, the conveyor belt 146 and the inner wall of the heating chamber HC are less likely to be contaminated, and maintenance is facilitated. Further, since oil droplets do not adhere to the heater 12, smoke generation and ignition are eliminated.

The cover 23 is removable from the tray 22. Depending on the type of foodstuff, the above-mentioned oil droplets hardly occur. In such a case, the foodstuff may be cooked with the cover 23 removed.

1 ... Conveyor type cooking device, 10 ... Heating device, 11 ... Heating cabinet, 12 ... Heater, 14 ... Conveyor device, 15 ... Stopper, 20 ... Baking plate, 21 ... Main body, 22 ... Tray, 23 ... Cover, 146 ... Conveyor belt, 211 ... Flat plate, HC ... Heating chamber, M ... Meat, SP _212c ... Legs, SP _212d ... Legs, SW ... Power switch

Claims (3)

A flat plate portion on which ingredients are placed, a main body portion having legs that support the flat plate portion, and
A box-shaped tray that is open upward and is provided with a tray that can accommodate the main body.
Conveyor-type heating characterized in that, in a state where the main body is housed in the tray, the flat plate portion is inclined with respect to the bottom surface of the tray, and the bottom surface of the tray and the flat plate portion are separated from each other. Tray for cooking equipment. In the baking dish for a conveyor type cooking apparatus according to claim 1.
A baking dish for a conveyor-type cooking apparatus, which is attached to an edge portion of the tray and further includes a cover member that is attached to the edge portion of the tray and projects upward from the lower edge portion in the inclined direction of the flat plate portion. A baking dish on which the ingredients are placed and
A conveyor that transports the baking dish in the horizontal direction,
Conveyor-type heating provided in the middle portion of the conveyor, which is a heating device for heating the foodstuffs conveyed by the conveyor and has an infrared radiation heater located above the middle portion of the conveyor. It ’s a cooking device,
The baking dish is
A flat plate portion on which the foodstuff is placed, a main body portion having legs extending downward from the flat plate portion, and
A box-shaped tray that is open upward and is provided with a tray that can accommodate the main body.
A conveyor type characterized in that, in a state where the main body portion is housed in the tray, the flat plate portion is inclined with respect to the bottom surface of the tray, and the bottom surface of the tray and the flat plate portion are separated from each other. Cooking device.

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