JP2001238741A - Low-temperature kitchen table and low-temperature kitchen table system - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a low-temperature kitchen table never deteriorating the working environment for a worker and capable of performing a high-class sanitary administration at a low equipment cost. SOLUTION: The kitchen table comprises a cooking chopping board 4 provided on the upper surface part, a cold air outlet 11 provided on one side of the chopping board 4, and a cold air recovering port 12 provided on the other side of the chopping board 4, so that the cold air blown from the cold air outlet 11 is carried to the cold air recovering port 12 across the chopping board 4.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a low-temperature cooker and a low-temperature cooker system, and more particularly to a low-temperature cooker and a low-temperature cooker system used in a backyard of a supermarket, a food product center, and the like. is there.

[0002]

2. Description of the Related Art In cooking foods such as meat mainly performed on a cutting board, it is desirable to control the cooking environment temperature to 10 ° C. or less for the purpose of preventing propagation of various bacteria. For this reason, conventionally, at a food processing or cooking site in a backyard of a supermarket, a food product center, or the like, the entire cooking work room is cooled by an air conditioner to a low temperature environment.

[0003]

Conventionally, for the sake of hygiene, the entire cooking work room is cooled to make the cooking work room a low-temperature environment. Therefore, the working environment of the worker is poor with respect to room temperature, and the worker becomes cold. This is bothersome and increases equipment costs. In addition, the conventional kitchen is a wet kitchen environment on the premise that the floor of the workplace is wet, and the washing water of the cooking utensils such as the cutting board after the work flows on the floor. It is humid, easy to adhere to and sterilize, and may not be hygienic.

In particular, in recent years, due to the occurrence of food poisoning due to O-157 and the like nationwide, strengthening the hygiene management of kitchens has become a major issue. -There is an active movement to introduce a hygiene management method for manufacturing), and it is desired that advanced hygiene management in accordance with the hygiene management be performed in the backyard of supermarkets and the like.

The present invention has been made in order to solve the above-mentioned problems, and it is possible to perform advanced sanitary management without deteriorating the working environment of workers and at low equipment cost. It is an object of the present invention to provide a low-temperature cooker and a low-temperature cooker system for use.

[0006]

To achieve the above object, a low-temperature cooking table according to claim 1 is provided with a cooking chopping board on an upper surface, and a cool air outlet on one side of the cooking chopping board. A cold air collecting port is provided on the other side of the cooking chopping board, and the cool air blown out from the cold air blowing port is configured to flow to the cold air collecting port across the cooking chopping board. It is. According to this configuration, since the cool air blown out from the cool air blowing port flows across the cutting board for cooking to the cool air collecting port, an air curtain is generated by the cool air on the cutting board for cooking, and the temperature on the cutting board for cooking is reduced to room temperature (cooking). Apart from the temperature of the working room), the temperature is kept low, which is favorable for hygiene management, and the propagation of various bacteria is suppressed.

The low-temperature cooker according to the second aspect of the present invention further comprises a sink having a drain at a lower portion of the cooking cutting board. According to this configuration, all of the cleaning of the cutting board and the washing of the cooking waste can be performed by the sink, and the low-temperature cooking table can be applied to a dry-type cooking site where the water does not run off.

In the low-temperature cooking table according to a third aspect of the present invention, the cooking cutting board has a structure movable between a normal working position and a retracted position opening above the sink. . According to this configuration, the sink can be easily cleaned by positioning the cooking cutting board at the retracted position.

The low-temperature cooking table according to a fourth aspect of the present invention is further characterized in that a food-transporting conveyor is provided at a rear portion of the cooking cutting board. According to this configuration, the ingredients and the like cooked on the cooking cutting board can be immediately placed on the ingredient transport conveyor and transported. In this case, the cool air blown out from the cool air outlet can also flow on the foodstuff conveying conveyor, and the foodstuffs in the conveying process can be kept at a low temperature.

[0010] The low-temperature cooker according to claim 5 further includes a device for spraying sterilizing water and washing water. According to this configuration, disinfecting water and washing water are sprayed from the watering device, and the propagation of various bacteria on the cooking table is further suppressed.

Further, the low-temperature cooking table according to claim 6 is further provided with a sterilizing apparatus for performing sterilization such as ozone sterilization, ultraviolet sterilization, and photocatalytic sterilization. According to this configuration, sterilization (sterilization) by ozone sterilization, ultraviolet sterilization, photocatalytic sterilization, or the like is performed by the sterilization device, and the propagation of various bacteria on the cooking table is further suppressed.

Further, the low-temperature cooker according to claim 7 is provided with a food cover for opening and closing the upper part of the low-temperature cooker. According to this configuration, at the end of the work, the upper portion of the low-temperature cooking table can be covered with the food cover, and dust and germs can be prevented from entering when not in use.
In this case, by imparting water resistance to the food cover, it becomes possible to add a function of automatically performing washing, drying, and disinfection in order, as in an automatic dishwashing machine.

According to another aspect of the present invention, there is provided a low-temperature cooking platform system according to claim 8, wherein the plurality of low-temperature cooking platforms according to claim 1 are arranged side by side in an example. A series of foodstuff conveying conveyors are provided at the rear part. According to this configuration, a food processing line having an arbitrary length is configured by the combination of the low-temperature cooking stove according to the first aspect.

According to a ninth aspect of the present invention, there is provided a low-temperature cooking platform system according to the ninth aspect, wherein the low-temperature cooking platform according to the first aspect is arranged back-to-back with a common foodstuff conveying conveyor interposed therebetween. Things. According to this configuration,
The low-temperature cookers are arranged back-to-back with one food-transport conveyor interposed therebetween, and the back-to-back low-temperature cookers share one food-transport conveyor.

[0015] A low-temperature cooker according to claim 10 is
Further, the foodstuff conveying conveyor has a mesh structure, and the foodstuff conveying conveyor serves as a common cold air outlet or a cold air collecting port of a low-temperature cooking table back to back. According to this configuration, the food transport conveyor having the mesh structure serves as a common cold air outlet or a cold air recovery port of the back-to-back low-temperature cooking table, and the food on the food transport conveyor is also kept at a low temperature. .

[0016]

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a perspective view of a low-temperature cooker and a low-temperature cooker system according to the present invention;

1 and 2 show a first embodiment of a low-temperature cooker according to the present invention. The low-temperature cooking table 100 has a sink 2 arranged with a space on the floor by a leg 1. At the upper opening of the sink 2, a cooking chopping board 4 is moved by a slide guide 3 in a normal working position shown by a solid line in FIG. 2 and above the sink 2 shown by a virtual line in FIG. It is provided so as to be horizontally slidable between the retreat position to be opened. In other words,
A sink 2 is formed below the cooking cutting board 4, a drain 5 is formed at the bottom of the sink 2, and a drain 6 is connected to the drain 5.

A table 7 is arranged behind the cooking chopping board 4, and a position below the table 7 is the above-described retracted position of the cooking chopping board 4. In the upper part of the cooking chopping board 4 and the table 7, there are provided curans 8, 9 of tap water or sodium hypochlorite dilution water. In addition, a watering nozzle 10 for spraying sterilizing water and washing water onto the cooking cutting board 4 and the table 7 is provided above the cooking cutting board 4 and the table 7.
Is provided.

On one side (rear side) of the cutting board 4 for cooking, a cool air outlet 11 with a louver is provided, and on the other side (front side) of the cutting board 4 for cooling, a cool air recovery port 12 is provided. Have been. The sink 2 is provided with cool air supply passages 13 and 14 communicating with the cool air outlet 11 and a cool air recovery passage 15 communicating with the cool air recovery port 12. The cool air supply passages 13 and 14 and the cool air recovery passage 15 Sink space 16
Is communicated through.

A suction fan 17 is provided at an inlet portion of the cool air supply passage 14, and an evaporator 18 of a refrigeration cycle device is provided in the cool air supply passage 14.
Cools the passing air. The passage defining member 19 for defining the cool air supply passage 14 is of a flip-up open type for cleaning the cool air supply passage 14. The compressor and condenser (not shown) of the refrigeration cycle apparatus are built in a refrigerator cabinet 20 with legs disposed on the side of the low-temperature cooking table 100, and the evaporator 18 is a refrigerant not shown. They are connected by piping.

According to the low-temperature cooking table 100 having the above-described configuration, the air in the sink space 16 is sucked into the cool air supply passage 14 by the suction fan 17, and cooled by passing through the evaporator 18. Then, the cold air flows from the cool air outlet 11 onto the table 7 and the cooking cutting board 4, and crosses the table 7 and the cooking cutting board 4 to reach the cold air collecting port 12, and the cold air collecting passage 15 from the cold air collecting port 12. And returns to the sink space 16.

Thus, the table 7, the cooking chopping board 4
An air curtain is generated by cold air on the table 7
And the cooking chopping board 4 is at room temperature (the temperature of the cooking work room)
Separately, it is kept at a favorable low temperature for hygiene management, and propagation of various bacteria is suppressed. By the above-described operation, the working environment of the worker can be released from the low-temperature state, and high-level hygiene management can be performed at low equipment cost.

When the cooking cutting board 4 is in the normal working position, the sink space 16 cooperates with the table 7.
Is closed, the cooling air is efficiently circulated, the inside of the sink space 16 is kept at a low temperature, and the thermal efficiency of cooling is improved.

Since a sink 2 having a drain port 5 is formed below the cooking chopping board 4, tap water or sodium hypochlorite dilution water is allowed to flow from the currans 8 and 9 to cut the cooking chopping board 4 and the like. Can be performed by the sink 2. Thus, the low-temperature cooking table can be applied to a dry-type cooking site without running down of water without soiling the floor. The drain 5 may be provided with a disposer for abandoning cooking debris.

Further, since disinfecting water and washing water can be sprayed on the cooking cutting board 4 or the like from the watering nozzle 10, the propagation of various bacteria on the cooking table is further suppressed, and the hygiene of the cooking table is further improved. Further, since the cooking chopping board 4 is movable between the normal working position and the retreat position where the upper part of the sink 2 is opened, the cleaning of the sink 2 can be easily performed by positioning the cooking chopping board 4 at the retreat position. This can be performed, and it becomes easy to maintain good sanitation of the cooking table.

FIGS. 3 and 4 show a low-temperature cooker according to a second embodiment of the present invention. In FIGS. 3 and 4, portions corresponding to FIGS. 1 and 2 are denoted by the same reference numerals as those in FIGS. 1 and 2, and the description thereof is omitted. In this embodiment, the cutting board 4 for cooking is replaced with the table 7.
A food material conveyor 21 is provided at the rear of the device.

According to this configuration, the foods and the like cooked on the cooking cutting board 4 can be immediately placed on the food transfer conveyor 21 and transferred to the next step. In this case, since the cool air blown out from the cool air outlet 11 flows on the food-conveying conveyor, the food in the process of being conveyed by the food-conveying conveyor 21 can also be kept at a low temperature, and the propagation of various bacteria is suppressed.

FIG. 5 shows a third embodiment of a low-temperature cooker according to the present invention. In this embodiment, a food cover 22 that opens and closes an upper portion of the low-temperature cooking table is provided. The food cover 22 can be made entirely or partially transparent so that the inside can be seen even when the lid is closed. Inside the food cover 22, there is an ultraviolet germicidal lamp 2
3. A protective light-shielding plate 24 is provided. An ozone generator 25 is provided in the cool air supply passage 14.

In this embodiment, at the end of the work, the upper part of the low-temperature cooking table can be covered by the food cover 22 to prevent dust and germs from entering when not in use. Thus, sterilization can be performed, and propagation of various germs on the cooking table can be further suppressed. In addition to the ultraviolet sterilization, sterilization by photocatalytic sterilization or the like is also possible.

Further, the circulating cool air is ozone-sterilized by the ozone generator 25, and the effect of suppressing the propagation of various bacteria by the cool air curtain is further improved. In addition, by making the hood cover 22 water-resistant, a function of automatically performing washing, drying, and disinfection in order can be added as in an automatic dishwashing machine.

FIGS. 6 and 7 show an example of use (an example of arrangement) of the low-temperature cooking table having the above-described configuration. In the low-temperature cooker system shown in FIG. 6, the low-temperature cooker 100 is arranged side by side in an example, and a series of food-conveying conveyors 110 is provided behind the cooking cutting board 4. The foodstuff conveyor 110 is hung by one, and is shared by a plurality of low-temperature cooking tables 100. According to this configuration,
By combining the low-temperature cooking table 100, a food processing line of an arbitrary length can be easily configured, and the construction burden on the site can be reduced.

In the cooking table system shown in FIG. 7, the low-temperature cooking table 100 is arranged back to back with a common foodstuff conveying conveyor 120 interposed therebetween. The food transport conveyor 120 has a mesh structure, and the food transport conveyor 10
0 is a common cold air outlet of the low-temperature cooking table 100 back to back.

According to this configuration, the back-to-back low-temperature cooking table 100 shares one food transport conveyor 120, and the food-transport conveyor 120 is connected to the common cold air outlet of the back-to-back low temperature cooking table. Thus, the compact and economical configuration also allows the foodstuffs on the foodstuff conveyor to be kept cool. In addition, by changing the flow direction of the cool air, the food material conveyor having the mesh structure can be used as a common cool air recovery port of the low-temperature cooking table 100 back to back.

[0034]

As will be understood from the above description, according to the low-temperature cooking table of the present invention (claim 1), the cool air blown out from the cool air outlet flows across the cooking cutting board to the cool air recovery port. , An air curtain is generated by cold air on the cooking board, and the cooking board is kept at a favorable low temperature for hygiene management separately from room temperature (temperature of the cooking work room), and propagation of various bacteria is suppressed, The work environment of the worker is released from the low temperature state, and advanced sanitary management can be performed at low equipment cost.

Further, according to the low-temperature cooking table of the present invention (claim 2), washing of the cutting board and washing off of cooking waste can all be performed by the sink, and the low-temperature cooking table can be dry-cooked without running down of water. It can be applied on site and can improve the sanitation of the cooking site.

According to the low-temperature cooker according to the present invention (claim 3), the sink can be easily cleaned by locating the cooking cutting board at the retracted position.

According to the low-temperature cooker according to the present invention (claim 4), the foods and the like cooked on the cooking cutting board can be immediately put on the food-feeding conveyor and conveyed.
In addition, the cool air blown out from the cool air outlet can also flow on the foodstuff conveying conveyor, and the foodstuffs in the conveying process can be kept at a low temperature.

Further, according to the low-temperature cooking table of the present invention (claim 5), it is possible to spray sterilized water and washing water from the water spray device, so that the propagation of various bacteria on the cooking table can be further suppressed.

Further, according to the low-temperature cooker according to the present invention (claim 6), sterilization (sterilization) by ozone sterilization, ultraviolet sterilization, photocatalytic sterilization or the like can be performed by the sterilizer, so that various germs on the cooking table can be removed. Reproduction can be further suppressed.

According to the low-temperature cooker according to the present invention, the upper portion of the low-temperature cooker can be covered with the food cover at the end of the work, so that dust and germs can be prevented from entering when not in use. Can be.

According to the low-temperature cooker system of the present invention (claim 8), a food processing line of an arbitrary length can be simply and inexpensively constructed by combining low-temperature cookers.

According to the low-temperature cooker system of the present invention (claim 9), the low-temperature cookers are arranged back-to-back with one food-transporting conveyor interposed therebetween, and the back-to-back low-temperature cooker is used for one food-transporter. Since the conveyor is shared, a food material processing line of any length can be simply and inexpensively configured.

According to the low-temperature cooker system of the present invention (claim 10), the mesh-structured food-transporting conveyor serves as a common cold-air outlet or a cool-air recovery port of the back-to-back low-temperature cooker. Ingredients on the conveyor are also kept at a low temperature.

[Brief description of the drawings]

FIG. 1 is a perspective view showing Embodiment 1 of a low-temperature cooker according to the present invention.

FIG. 2 is a sectional view showing Embodiment 1 of the low-temperature cooker according to the present invention.

FIG. 3 is a perspective view showing Embodiment 2 of a low-temperature cooker according to the present invention.

FIG. 4 is a sectional view showing Embodiment 2 of a low-temperature cooking table according to the present invention.

FIG. 5 is a sectional view showing Embodiment 3 of a low-temperature cooking table according to the present invention.

FIG. 6 is a plan view showing one embodiment of a low-temperature cooking stove system according to the present invention.

FIG. 7 is a plan view showing another embodiment of the low-temperature cooker system according to the present invention.

[Explanation of symbols]

 2 Sink 4 Cooking cutting board 5 Drainage port 7 Table 8, 9 Curran 10 Watering nozzle 11 Cold air outlet 12 Cold air recovery port 17 Suction fan 18 Evaporator 20 Refrigerator cabinet 21 Conveyor for transporting foodstuffs 22 Food cover 23 Ultraviolet sterilizing lamp 25 Ozone Generator 100 Low-temperature cooker 110, 120 Food material conveyor

Claims (10)

[Claims] 1. A cooking chopping board is provided on an upper surface portion, and a cold air outlet is provided on one side of the cooking chopping board.
A cold air recovery port is provided on the other side of the cooking cutting board,
The low-temperature cooking table is configured such that the cool air blown out from the cool air outlet flows across the cooking cutting board to the cool air recovery port. 2. A sink having a drain port at a lower portion of the cooking chopping board.
The low-temperature cooker described in. 3. The low-temperature cooking table according to claim 2, wherein the cooking cutting board is movable between a normal working position and a retracted position that opens above the sink. 4. A cooking material conveying conveyor is provided at a rear portion of the cooking chopping board.
3. The low-temperature cooker according to any one of 3. 5. The low-temperature cooker according to claim 1, further comprising a device for spraying sterilized water and wash water. 6. The low-temperature cooker according to claim 1, further comprising a sterilizer for performing sterilization such as ozone sterilization, ultraviolet sterilization, and photocatalytic sterilization. 7. A food cover, which is provided so as to openably and closably cover an upper portion of the low-temperature cooking table.
6. The low-temperature cooker according to any one of 6. 8. The low-temperature cooker according to claim 1, wherein the plurality of low-temperature cooktops according to claim 1 are arranged side by side, and a series of food-conveying conveyors are provided at a rear portion of the cooking cutting board. Cooking table system. 9. A low-temperature cooker system according to claim 1, wherein the low-temperature cooker is back-to-back arranged with a common food-conveying conveyor therebetween. 10. The foodstuff conveyor according to claim 9, wherein the foodstuff conveyor has a mesh structure, and the foodstuff conveyor is a common cold air outlet or a cold air recovery port of a low-temperature cooking table back to back. The described low-temperature cooker system.