JP2000039244A - Cooling device for cooking - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a cooling device preferably applied to or useful for a small-scale food factory, a lunch catering center or the cooking place of a school in which the cooling temperature of food can be lowered to 10 deg.C or lower, the device can be entirely made compact, the installation space can be reduced and a cost can be decreased. SOLUTION: The pressure reducing means of a cooling chamber 120 comprises a circulating water mechanism including a tank for storing circulating water, a pump for feeding the circulating water of the tank, and an ejector for ejecting the circulating water fed by the pump to the tank. In the front surface of a main body outer cover 101, an ice hopper 114 and a shooter 115 are provided for directly supplying circulating water cooling ice to the tank 141. Thus, the ice is put into the circulating water of the tank 141 so that the temperature of using water is cooled to about 5 deg.C by the ice.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a cooking cooler for use in food processing in a small food factory, a food service center, a school kitchen, or the like.

[0002]

2. Description of the Related Art In small food factories and food service centers, blower fans and suction-type coolers have conventionally been used for cooling food. However, these cooling methods remove dust and germs in the air. It was collected and sprayed on food, which was unfavorable for hygiene, it took too much time to cool down to room temperature, and when cooling a large amount of food, the stirring manpower and large space were required For this reason, a new cooling method has been long-awaited.

[0003] As one example, a vacuum high-speed cooler utilizing the principle of vacuum cooling has recently been used. As shown in FIG. 4, a cooling chamber 401 having an opening / closing door on the front side and capable of airtightly storing food to be cooled, a decompression means 402 of the cooling chamber 401, and a box-shaped exterior cover for housing these (A can body) 400, and a circulating water tank 403, a circulating pump 404, a water ejector 40
The circulating water mechanism 406 provided with the cooling water 5 is used to cool the food using heat of vaporization.

In such a water ejector-type vacuum high-speed cooler, heat taken from food is transferred to the circulation tank 403.
During operation, water is supplied because the water stored in the vehicle escapes. When food is cooled by this method, the cooling temperature is the temperature of used water (hereinafter referred to as used water temperature) +3.
° C. For example, if the temperature of the used water is 20 ° C., the food is cooled to about 23 ° C.

Further, as shown in FIG. 4, an air-cooled chiller unit 407 is provided to circulate and cool the water so that the temperature of the water used can be reduced to about 10 ° C. It can be cooled to about 13 ° C.

Although not particularly shown, by adding a steam ejector to the water ejector to increase the degree of vacuum, the cooling temperature can be reduced to 10 ° C. or less without being affected by the temperature of the used water.

[0007] According to this vacuum high-speed cooler, food can be cooled in a short time. Since a stirring operation is not required, labor can be saved, a cooling space can be reduced, and a factory space can be used efficiently. In addition, since cooling is performed rapidly in a closed cooling chamber, dust and bacteria do not adhere during cooling, and the bacteria pass through a suitable temperature zone for breeding of bacteria in a short time. Further, since the surface and the center of the food are simultaneously and uniformly cooled, a homogeneous product can be produced without browning. The quality can be improved.

[0008]

However, in such a conventional water ejector-type vacuum high-speed cooler, as described above, the addition of the steam ejector reduces the cooling temperature without being affected by the temperature of the used water. 10 ° C
Although it can be reduced to the following, the additional equipment includes
Steam at a pressure of 3 kg / cm ² is indispensable, a steam boiler is required, and installation thereof requires twice as much space. In small food factories, catering centers, and school kitchens, the demand for vacuum high-speed chillers is growing due to user hygiene requirements, but there are problems with equipment and space, and Hindered.

The present invention solves such a conventional problem, and can reduce the cooling temperature of food to 10 ° C. or less without providing a large additional facility such as a steam boiler. It is an object of the present invention to provide a cooking cooler suitable for a small-scale food factory, a food service center, or a school kitchen, by reducing the overall size, saving the installation space, and further reducing the cost.

[0010]

In order to achieve the above object, in a cooking cooler according to the present invention, a pressure reducing means of a cooling chamber is provided with a tank for containing circulating water and a pump for sending out circulating water from the tank. , A circulating water mechanism using an ejector that discharges the circulating water sent out by the pump toward the tank, and ice that can be poured into the tank for circulating water cooling ice toward the tank An opening is provided, and the temperature of the circulating water in the tank is cooled to about 5 ° C. by ice.

In this way, the cooling temperature of the food can be reduced to 10 ° C. or less without using a large additional facility such as a steam boiler as in the prior art, and the entire apparatus can be made compact and the installation space can be reduced. Space saving and further cost reduction can be achieved, and a useful and useful cooking cooling facility for a small food factory, a food service center, or a school kitchen can be provided.

[0012]

DESCRIPTION OF THE PREFERRED EMBODIMENTS In the cooking cooler according to the first aspect of the present invention, the means for reducing the pressure in the cooling chamber is supplied by a tank containing circulating water, a pump for sending out circulating water from the tank, and a pump. And an ejector that discharges the circulated water toward the tank, and has an ice charging section for charging ice for cooling the circulating water toward the tank. It is designed to cool to a predetermined water temperature.

According to a second aspect of the present invention, there is provided a cooking cooler according to the first aspect, wherein the predetermined water temperature is set to about 5 ° C.

According to a third aspect of the present invention, there is provided a cooking cooler according to any one of the first and second aspects, wherein an ice maker is used as a cooking cooler system.

[0015] With the above arrangement, the temperature of the circulating water of the tank, that is, the used water temperature is set to about 5 ° C by directly charging the ice into the tank through the ice charging section, so that the food can be stored in one tank.
It can be cooled below 0 ° C.

(Embodiment) An embodiment of the present invention will be described below with reference to the drawings. In this embodiment, a cooking cooler system is exemplified, and an ice making machine is used together with the cooking cooler in terms of equipment configuration.

In FIG. 1, reference numeral 1 denotes a cooking cooler,
Food cooling chamber 120 defined in one can 100
And a cooling chamber suction means 130 housed and arranged in the can body 100 and a cooling chamber decompression means 140.

As shown in FIG. 2, the can 100 comprises a box-shaped exterior cover 101 and a cooling chamber 120 defined therein. , The door 102 is attached. In addition,
The door 102 is opened and closed by a so-called swing method as shown by an imaginary line in FIG. 2, and is locked with a single touch from a lever type handle 103. The cooling chamber 120 has a space in which containers such as large pans can be stored in multiple stages, and food can be arranged together with the containers. As shown in FIG. 3, a temperature sensor 121 is provided in the cooling chamber 120.
Is arranged.

Further, as shown in FIG.
1, a vacuum gauge 104, a water pressure gauge 105,
An instrument panel such as a water thermometer 106, a thermometer 107, a cooling timer 108, a power lamp 109, a start button 110, a stop button 111, a buzzer 112, and the like are mounted.

Further, the outer cover 101 has a drawer-type ice inlet 114 at a lower part of a cooling chamber 120 at a front portion thereof.
And a decompression means 14 to be described later
0 is attached to the tank 141 having a downward slope.
Allows the ice to be directly charged into the tank 141. In this cooking cooler 1, the circulating water in the tank is cooled directly to a predetermined water temperature of about 5 ° C. by ice.

As shown in FIG. 3, the air suction means 130 for the cooling chamber includes an air filter 131 and this air filter 1.
A motor-operated valve 132 disposed in a first pipe connected and piped between the cooling chamber 120 and the cooling chamber 120, an electromagnetic valve 133 and a control valve 134 disposed in a second pipe, and disposed in a third pipe An electromagnetic valve 135 and a control valve 136 are provided.

A circulating water mechanism is used for the decompression means 140 of the cooling chamber as in the prior art. That is, a tank 141 having a capacity of 100 liters containing circulating water, a tank 1
41, a circulation pump 142 for sending out circulating water, a water ejector 143 for discharging the circulating water sent out by the circulation pump 142 toward the tank 141, and the water ejector 143 is connected to the cooling chamber 120 via a check valve 144. Have been. Note that a water supply port to the tank 141 is connected to a water supply source via an electromagnetic valve 145, and a water discharge port of the tank 141 is connected to a drain pipe.

In FIG. 1, reference numeral 2 denotes an ice maker, and the ice maker 2 produces ice for cooling circulating water. 200 is an ice outlet. In addition, in the case of this ice machine, about 1 day
It has an ice-making capacity of 30 kg and an ice storage capacity of about 90 kg.

Next, the operation of the cooking cooler will be described together with the method of using the entire system. here,
The cooking cooler 1 cools 20 to 30 kg of cooked food from 90 ° C. to 10 ° C. after cooking. The temperature of the used water supplied to the cooking cooler 1 is about 20 ° C.

In FIG. 1, first, the power is turned on, the water supply valve is opened, and water is supplied. After water supply, take-out 2 of ice machine 2
The ice is taken out from 00 and the ice is put into the tank 141 through the ice inlet 114 in front of the outer cover 101. Here, about 15 kg of ice is charged, and the temperature of the circulating water supplied into the tank 141 is cooled to about 5 ° C. In addition,
When charging ice, close the water supply valve and stop water supply.

Next, the opening and closing portion of the cooling chamber 120 of the cooking cooler 1 and the door 102 are opened, and the cooked food put in the container (bat) is put into the cooling chamber 120. At this time, the temperature sensor 121 is inserted into the cooked food. By closing the door 102 and lowering and locking the handle 103,
The cooling chamber 120 is completely sealed.

Next, the cooling timer 108 on the operation panel 113 is set to 10 minutes, and the start button 110 is pressed. Here, ice is taken out of the ice making machine 2 and put into the tank 141 through the ice inlet 114 of the cooking cooler 1.
Here, about 20 kg of ice is charged.

From such an operation, the decompression means 140 connected to the cooling chamber 120 is started. That is, in FIG. 3, the water in the tank 141 is sent out by the operation of the circulation pump 142 and is circulated between the tank 141, the circulation pump 142, and the water ejector 143. As a result, the pressure in the cooling chamber 110 is reduced, and the high-temperature food is rapidly cooled by the heat of vaporization.

After a lapse of 10 minutes, the buzzer 112 sounds and the stop button 111 is pressed to terminate the operation. The food is taken out after the door 102 is opened and the temperature sensor 121 is withdrawn from the food.

When the food is to be continuously cooled, the door 102 is opened, and the cooked food put in the container (bat) is cooled.
And then do the same. At this time, the water thermometer 1
At 06, the temperature of the circulating water is checked. If the temperature of the circulating water is 5 ° C. or higher, the amount of ice for cooling in the tank 141 is increased.

As described above, according to the above embodiment, the tank 1
Since the required water temperature is maintained at about 5 ° C. by putting a required amount of ice in the food, the food can be constantly cooled to 10 ° C. or less from the use water temperature + about 3 ° C. it can.

In this embodiment, a cooking chiller 1 and an ice maker 2 are used in combination as a cooking chiller system.
Is made to enter the tank 141 directly from the ice inlet 114 of the cooking chiller 1, so that the work is easy. There is no cooling loss compared to circulation cooling, and efficiency is high.
Further, since the heat taken from the food is cooled by the ice, water supply during operation becomes unnecessary, and the running cost is suppressed.

Further, structurally, unlike a conventional steam-type vacuum cooler, no additional equipment for a steam boiler is required,
Since the equipment does not need to be large, the cost of the equipment can be reduced, the space for the installation surface can be reduced, and the installation work of the machine can be easily performed. This allows
Place food in small food factories, catering centers or school kitchens with facility and space issues
Cooling equipment capable of cooling below C can be installed.

In the above embodiment, the case where the used water temperature is lowered by ice is described. However, when the ice is not used, the food is cooled to the used water temperature + 3 ° C.

[0035]

According to the present invention, as is apparent from the above embodiment, the decompression means of the cooling chamber is provided with a tank containing circulating water,
It consists of a circulating water mechanism that uses a pump that sends out circulating water from the tank and an ejector that discharges circulating water sent out by the pump toward the tank. An ice inlet is provided for directing ice into the tank. Ice is put into the circulating water in the tank, and the water used is cooled to about 5 ° C with ice. The food cooling temperature can be reduced to 1 without using large additional equipment such as a boiler.
It can be cooled down to 0 ° C or less, and it is suitable and useful for small food factories, food service centers, or school kitchens by reducing the size of the entire device, saving installation space, and reducing costs. It is possible to provide a simple cooling facility.

[Brief description of the drawings]

FIG. 1 is a front view of a cooking cooler system according to an embodiment of the present invention.

FIG. 2A is a plan view of a cooking cooler used in the system. FIG. 2B is a front view of a cooking cooler used in the system. FIG. 2C is a side view of the cooking cooler used in the system.

FIG. 3 is a configuration diagram of a cooking cooler used in the system.

FIG. 4 is a configuration diagram of a conventional cooking cooler.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 Cooking cooler 100 Can body 101 Exterior cover 102 Door 103 Handle 104 Vacuum gauge 105 Water pressure gauge 106 Water temperature gauge 107 Thermometer 108 Cooling timer 109 Power lamp 110 Start button 111 Stop button 112 Buzzer 113 Operation panel 114 Ice inlet 115 Shooter Reference Signs List 120 cooling chamber 121 temperature sensor 130 cooling chamber intake means 131 air filter 132 electric valve 133 solenoid valve 134 control valve 135 solenoid valve 136 control valve 140 cooling chamber decompression means 141 tank 142 circulating pump 143 water ejector 144 check valve 145 electromagnetic Valve 2 ice machine 200 outlet

Continuation of the front page F term (reference) 3L044 AA04 BA05 CA04 DD04 FA02 GA01 KA04 KA05 4B022 LF02 LF06 LF12 LP02 LP03 LT06

Claims (3)

[Claims] 1. A can body having an opening / closing section and defining a cooling chamber capable of airtightly storing food to be cooled, and means for reducing the pressure of the cooling chamber, wherein the food is cooled using heat of vaporization. A cooling device for cooking, comprising: means for depressurizing the cooling chamber; a tank containing circulating water; a pump for sending out circulating water in the tank; and an ejector for discharging the circulating water sent out by the pump toward the tank. A cooling device for cooking, comprising a circulating water mechanism, comprising an ice charging section for charging ice for circulating water cooling toward the tank, and cooling the circulating water in the tank to a predetermined water temperature with ice. . 2. The cooking cooler according to claim 1, wherein the predetermined water temperature is set at about 5 ° C. 3. The cooking chiller according to claim 1, wherein an ice maker is used as the cooking chiller system.