JP2006015127A - Cooking apparatus - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To prepare a cooking apparatus by which food requiring different cooking conditions or different cooking starting time can be mixed and cooked and management of cooking can be easily performed. <P>SOLUTION: A first heat source 616 composed of a far infrared-near infrared griller 603 is present under a griller body 605 and a second heat source 617 is present above the griller body 605. Gridirons 623<SB>1</SB>-623<SB>8</SB>can be vertically moved independently of each other and can perform heated cooking of food at the same time by adjusting distances from two heat sources 616, 617 respectively. Food stuffs are put in/out through the opening part 619 of a shield plate 618 at a home position. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to a heating type cooking device, and more particularly to a cooking device suitable for cooking a plurality of foods such as seafood in parallel in time at a pub or a restaurant.

  The cooking device called grilla that cooks food such as meat or seafood is roughly classified into an upper-fire type cooking device (see, for example, Patent Document 1) and a lower-fire type cooking device (see, for example, Patent Document 2). .)

FIG. 19 shows an example of a first proposed cooking apparatus based on the conventional upper-fire type. A heat source using gas is arranged in a space (not shown) inside the cooking apparatus main body 101, and these heating powers can be adjusted by gas plugs 102 _{1 to} 102 ₃ arranged on the front surface of the main body. Inside the cooking apparatus main body 101, a net 104 whose height is adjusted by a height adjusting tool 103 is horizontally arranged. The height adjuster 103 can adjust the distance between the net 104 and the heat source by rotating the height adjusting lever 105 disposed on the side of the cooking apparatus main body 101 around the fulcrum 106. It can be done.

That is, since the distance from the heat source is determined by the type and size of the food 107 placed on the net 104, this is adjusted by the height adjusting lever 105, and the heating power itself is adjusted by the gas plugs 102 _{1 to} 102 ₃ . It is supposed to be.

  On the other hand, it has also been proposed to attach heat sources above and below the oven (see, for example, Patent Document 3). In the second proposal, an upper heat source is arranged in the upper part of the oven, and a lower heat source is arranged in the lower part. When adjusting the amount of heat, the radiant heat flow path is expanded or contracted by a screw.

  In the upper-fire type cooking apparatus according to the first and second proposals, there is an advantage that a plurality of foods can be cooked simultaneously under the same conditions. However, for example, when there is a request for cooking of the same food at different times in a pub or restaurant (hereinafter referred to simply as a pub), or at the same time for food such as fish of different sizes and types When there was a request for cooking, there was a problem that cooking efficiency could not be improved.

  That is, even if an additional order is placed, the additional ingredients cannot be put into the cooking device until cooking of the previously cooked ingredients is completed, and the cooking device cannot be used efficiently. was there. This delays the time until food is provided to the customer, and causes a complaint. In order to solve such a problem, it is also possible to start cooking by placing new ingredients on the net 104 in addition to the ingredients already being cooked. However, when a plurality of foods are placed on one net 104, it is very difficult to individually adjust the heating power for these, and if the skilled person does not pay close attention, it will cause uneven burning and reduce the product value. Cause. In particular, it is very difficult to cook with this type of cooking device while adding ingredients of different sizes and the like. Accordingly, there is a strong tendency to use foods of the same type and size, such as fish, and the number of products to be provided to customers is small, and product development has to be less attractive.

FIG. 20 shows an example of the third proposed cooking apparatus using the lower fire type. A plurality of gas stoppers 122 _{1 to} 122 ₅ are attached to the front side in the drawing of the cooking apparatus main body 121, and each heating power of a gas appliance constituting a heat source (not shown) arranged inside the main body can be adjusted. ing. On the upper surface of the cooking apparatus main body 121, a pair of rod-like members 123 and 124 are arranged in parallel at a predetermined interval so as to straddle the above-described heat source arranged below. The food 126 can be heated at a position close to the heat source by passing the skewer 125 over the rod-like members 123 and 124. In addition, the other ingredients 129 can be cooked at the same time by using the height-adjusting rack 127 to keep away from the heat source.
Japanese Patent Laid-Open No. 10-300101 (paragraph 0030, FIG. 1) Japanese Patent Laid-Open No. 10-201635 (paragraph 0012, FIG. 1) JP 2003-235437 A (No. 0029, paragraph 0030, FIG. 11, FIG. 12)

  However, in the conventional cooking apparatus according to the third proposal, the height from the heat source can be adjusted by using the height adjusting rack 127, but the height is only within the range of the prepared rack 127. Can not be adjusted. In reality, preparing a large number of racks corresponding to small changes in height is problematic in terms of storage. Therefore, in the third proposal, it is limited to adjust the height of the heat source in one or several steps. Therefore, it is not possible to start cooking with a variety of different ingredients or to add additional ingredients to the cooking device from any point of time, unless an expert sticks in front of the utensil and constantly monitors. It was impossible.

  Of course, if there are many types of ingredients that are cooked in parallel in time, or if the number of ingredients with different cooking start timings is large, even the skilled person will be able to It was impossible to cook ideally. For example, not only visually checking ingredients during cooking, but also inserting a gold skewer into the ingredients, placing the gold skewer against the skin, measuring the center temperature of the ingredients, and checking the optimal heating state of the ingredients It becomes impossible when the number of foods with different start timings increases.

  Therefore, it is very difficult for a conventional cooking apparatus to start cooking different foods at an arbitrary time with a single cooking apparatus, and even if possible, an expert should be placed in front of the cooking apparatus. Since it is necessary to always stick, it is difficult to reduce the cost of cooking. For this reason, for example, it is difficult to efficiently execute dishes ordered by customers in a popular dining room or tavern with a conventional cooking apparatus.

  SUMMARY OF THE INVENTION An object of the present invention is to provide a cooking apparatus that can mix and cook foods having different cooking conditions and foods having different cooking start times and that can easily manage cooking.

  In the first aspect of the present invention, (b) a heat source disposed substantially horizontally over a predetermined length, and (b) a distance from the heat source can be independently moved along the vertical direction of the heat source. The cooking apparatus is provided with a plurality of food holding means for holding the food individually.

  That is, according to the first aspect of the present invention, the heating of these ingredients can be performed by disposing the distances to the plurality of ingredient holding means independently of each other with respect to the heat source arranged almost horizontally over a predetermined length. Can be performed independently, and cooking is possible by mixing ingredients having different cooking conditions and ingredients having different cooking start times. Further, by performing independent control in this way, it is not necessary to control a complicated heating amount independently for each food material.

  In the invention according to claim 2, (a) a first heat source disposed substantially horizontally over a predetermined length, and (b) a first heat source disposed at a predetermined interval upward from the first heat source. And (c) a plurality of heat sources that are arranged so as to be able to move independently from each other between the first and second heat sources and to hold the food individually. The food holding means is provided in the cooking apparatus.

  That is, according to the second aspect of the present invention, the first heat source disposed substantially horizontally over a predetermined length and the second heat source disposed at a predetermined interval upward from the first heat source. Two heat sources are provided in the cooking device. And between these 1st and 2nd heat sources, the several foodstuff holding means is arranged so that the distance from the 1st and 2nd heat sources can move independently, respectively, and it is from both upper and lower sides of foodstuffs. Heat can be controlled in units of food holding means.

  As described above, according to the present invention, the distance or height from the heat source can be adjusted independently for each food material. For example, taking fish as an example, it corresponds to the type, thickness, and front and back of the fish. It can be set to an appropriate firepower. Some grillas as cooking devices can adjust the height of the food from the heat source by moving the heat source itself, but it is a control that moves the entire heat source up and down as a whole. It cannot be made to correspond to the type of ingredients or to the start time of cooking. In the present invention, since the distance is adjusted for each food material, such a problem does not occur.

  In addition, since the movement of the food holding means side is controlled in the case of the present invention, the movement mechanism can be configured more simply than the movement control of the heat source side having a high temperature and weight, and the response. Good.

  Furthermore, according to the present invention, by adjusting the distance between the heat source and the food, the strength of the thermal power and the heating time in each thermal power can be easily controlled, and heating can be performed at a temperature suitable for the food. Moreover, the heat-retaining effect can also be easily achieved by moving the cooked food material to a position appropriately away from the heat source.

  Furthermore, in the present invention, the heating can be controlled independently for each food. Therefore, when this is used for a store, for example, it is possible to easily respond to orders made by customers at different timings, Compared with a conventional apparatus that cannot start cooking unless it is settled to some extent, the waiting time of the customer can be shortened, and the product value and the popularity of the store can be increased. In addition, such independent control for each ingredient can be performed without relying on craftsmanship, so that the rate of cooking failure can be reduced and the cost reduction due to these can be measured.

  In addition, according to the present invention, by properly programming the distance of each food material from the heat source, its change, and the heating time at each distance, even if the operator is a complete beginner, each food material can be used by an expert. The same cooking can be performed. Therefore, not only can labor costs required for cooking be greatly reduced in izakayas, canteens, restaurants, etc., but also labor and time required for training human resources can be saved.

  Hereinafter, the present invention will be described in detail with reference to examples.

  FIG. 1 shows the appearance of a cooking apparatus according to the first embodiment of the present invention. The cooking device 201 is arranged in a drawer-type refrigerator 202, a grilla 203 placed thereon, a lift control device 204 disposed behind the refrigerator 202 and the grilla 203, and a front surface of the grilla 203. The operation unit 206 is configured. The operation unit 206 is connected to the elevation control device 204 by a connection cable (not shown). The exhaust hood 205 also has a role of keeping the temperature of the upper portion of the glilla 203 constant by performing a certain amount of exhaust.

  The inside of the grilla 203 is provided with a gas burner (not shown) and a heat radiating plate made of ceramic or the like that emits far infrared rays by heating the gas burner, and far infrared rays and near infrared rays from the opening 213 between the pair of rod-shaped members 211 and 212. Thermal energy is emitted toward the top in the form of infrared rays. Here, near infrared rays are electromagnetic waves in a range close to the red color of visible light, and far infrared rays have a role as heat rays, and are emitted from a heated heat sink. Higher temperature objects emit shorter wavelengths of infrared light.

As for the raising / lowering control apparatus 204, the upper part comprises the raising / lowering mechanism part 215, and the lower part comprises the control part 216 for controlling the whole apparatus. The elevating mechanism 215 is a device that moves the first to eighth baking frames 217 _{1 to} 217 ₈ up and down independently along the baking frame moving grooves 218 _{1 to} 218 ₈ . In the first to eighth baking frames 217 _{1 to} 217 ₈ , the lowest position as the lowest position in the movement thereof is a position in contact with the pair of rod-shaped members 211 and 212. In the example shown in FIG. 1, the first, fourth, and sixth printing frames 217 ₁ , 217 ₄ , and 217 ₆ are positioned at their lowest positions.

The uppermost position as the uppermost position at the time of movement in the _first to eighth grilling frames 217 _{1 to} 217 ₈ is near the exhaust hood 205, and in this example, is an upper space where only fish as food is placed. Is a secured position. In the example shown in FIG. 1, the third, seventh, and eighth printing frames 217 ₃ , 217 ₇ , and 2178 ₈ are positioned at the home position that is the uppermost limit position.

Baked frame 217 _{1-217 8} of the first to eighth embodiment is adapted to be able to stop the further five locations between these lowest limit position and an uppermost position. That is, the stop position at the time of heating can be selected from six positions other than the home position. In the following description, the lowest limit position closest to the heat source will be referred to as the first stop position, and the highest limit position farthest from the heat source except for the home position will be referred to as the sixth stop position. In the example shown in FIG. 1, there the second stop position second closest to the heat source is a baked frame 217 ₅ of the fifth, there the third stop position close to the third from the heat source and the second The frame is 217 ₂ . Of course, depending on the embodiment, position control more finely divided may be performed, or position control at a smaller number of stages may be performed.

  The refrigerator 202 of the present embodiment is provided with a handle 221 for performing a drawer operation at the upper front portion. A plurality of partitions (not shown) are provided inside the refrigerator 202, and food such as fish is stored for each type of cooking. Here, the “kind” does not simply mean the name of material (fish name) of food such as fish. Even if it is the same material, the method of heating differs depending on the size, presence / absence of processing, and state of processing (for example, salt-baked fish and fish pickled in miso, frozen foods and other foods) Treat as type. For example, the surface of a fish that has been pickled in miso is easier to burn than a salt-baked fish, so it is generally necessary to keep a certain distance from the heat source during heating.

When there is an instruction for cooking, the person in charge of cooking takes out the ordered ingredients from the refrigerator 202, and the unused ones of the _first to eighth baking frames 217 _{1 to} 217 ₈ are unused at that time. In addition, a one-digit or two-digit number written on a package in which the food is simply packaged is input from the operation panel 245 of the corresponding baking frame 217. This will be described later.

  FIG. 2 shows an overview of the control unit and its peripheral devices according to this embodiment. The control unit 216 includes a CPU (central processing unit) 231. The CPU 231 is connected to each unit through a bus 232 such as a data bus. Among these, the control program storage unit 233 includes a storage medium such as a hard disk, and stores a control program for controlling each unit of the cooking apparatus 201 shown in FIG. A non-volatile memory (NVM) 234 is a memory that stores a position time management table, which will be described later, and holds data even when power is not supplied to the control unit 216. The work memory 235 stores data or a program that is temporarily required when the CPU 231 executes the above-described control program, and is configured by a RAM (Random Access Memory), for example.

  The data input / output unit 236 is a circuit part for inputting / outputting necessary data by connecting the control unit 216 to an external device. For example, the data input / output unit 236 is connected to a LAN (local area network) 237 and is connected to a computer 238 and a printer 239 in a store such as a pub where the cooking apparatus 201 is installed. When the data input / output unit 236 includes a wireless port such as an infrared port, the data input / output unit 236 is connected to a wireless terminal 241 such as a cellular phone or a PDA (Personal Digital Assistant) that also includes a wireless port such as an infrared port. The necessary information is input and output.

A temperature sensor input unit 242 is also connected to the bus 232. The temperature sensor input unit 242 is an input circuit that inputs temperature data from the temperature sensors 243 _{1 to} 243 _m arranged at a plurality of locations of the glilla 203 and the exhaust hood 205 shown in FIG. Based on the temperature data collected in this way, the control unit 216 adjusts the stop positions and stop times of the _{first to eighth} printing frames 217 _{1 to} 217 8 shown in FIG.

The operation information input / output unit 244 connected to the bus 232 constitutes the operation unit 206 of FIG. 1 and is arranged corresponding to the _{first to eighth} printing frames 217 _{1 to} 217 ₈ , respectively. Operation information is input from the operation panels 245 _{1 to} 245 ₈ , and necessary visual information and audio information are output to the operation unit 206. Since each of the operation panels 245 _{1 to} 245 ₈ is arranged one by one for each of the eight heating blocks in this manner, the person in charge of cooking that operates the cooking apparatus 201 on the spot is first to eighth. The operations of the printing frames 217 _{1 to} 217 ₈ can be performed intuitively.

In this embodiment, since the data input / output unit 236 is provided, the computer 238 provided in the store and the wireless terminal 241 owned by the employee can input / output operation information within a predetermined range with respect to the operation unit 206. ing. For example, if it is assumed that the attendant you ordered a grilled fish from a certain customer was set the first kind that has been ordered to burn frame 217 ₁ of the fish, the automatic is communication to that effect in their wireless terminal 241 at the time of the oven Can be set to be transmitted.

FIG. 3 shows a first operation panel constituting the operation unit of the present embodiment. Since the second to eighth operation panels 245 _{2 to} 245 ₈ have the same configuration as the first operation panel 245 ₁ , their illustration and description are omitted. The first operation panel 245 ₁ includes six touch button type selection switches 251, an additional baking switch 252 for performing additional heating on the side, and a reset switch 253 for resetting the settings. Is arranged. The reset switch 253 is also pressed when the heating of the baking frame 217 on which the food being heated is stopped and returned to the fourth stop position as the home position. Further, above these switches 251 to 253, a start switch 254 for instructing the start of cooking, a first surface display lamp 255 indicating that the first surface of the food is heated (or baked), and a second A second surface display lamp 256 indicating heating of the surface and a speaker 257 are arranged. In addition, additional baking is mainly used in cases where heating is slightly insufficient due to variations in the size and weight of ingredients, and in response to customer preferences.

The first surface display lamp 255 and the second surface display lamp 256 are in a blinking state when the respective heating is performed, and both the lamps 255 and 256 are fully lit when the heating on both sides is completed. . The person in charge of cooking presses the reset switch 253 in a state where the ingredients are taken out from the grill frame 217 ₁ (FIG. 1), and turns off both the first surface display lamp 255 and the second surface display lamp 256.

  When the speaker 257 inputs a one-digit or two-digit numerical value using the six type selection switches 251, the speaker 257 outputs a result of discriminating the type of fish or fillet corresponding to the input numerical value in advance. It has become. In this embodiment, as described above, the six stop positions other than the home position are applied to the first and second surfaces of the food, respectively. Therefore, for example, "Saury" is stopped at the first stop position on the first surface and heated, and stopped at the second stop position on the second surface and similarly stopped at the second stop position. If heating is to be performed, a numerical value “1” indicating the first stop position of the first surface is first input, and then a numerical value “2” indicating the second stop position of the second surface is input. . When the numerical value “12” is input in this way, the confirmation information is output from the speaker 257 as described above. When a one-digit numerical value is input, heating cooking is performed on only one surface as will be described later.

  Note that when only a single-digit numerical value is input, it is necessary to distinguish it from a case where a single-digit numerical value is input in the process of inputting a two-digit numerical value. Therefore, in this embodiment, when only a single-digit numerical value is input, the additional baking switch 252 is pressed next after the numerical value is input. When the type selection switch 251 is provided with a switch corresponding to the numeral “0”, the switch corresponding to the numeral “0” is pushed after one numeral representing a one-digit numerical value to pseudo two digits. You may perform the process which makes it.

The speaker 257 emits a buzzer sound having a frequency allocated to each heating block in a time zone that is time-divided for each heating block when the heating of both sides of the food is completed. For example, the speaker 257 of the first operation panel 245 ₁ outputs a “do” sound, and the second operation panel 245 ₂ outputs a “le” sound at the next output timing. In the case of the eighth operation panel 245 _8, a “do” sound that is one octave higher is output at the next timing when the seventh operation panel 245 ₇ outputs a “sound” sound. Thereby, it is possible to determine which heating block sound is output by sequentially outputting a plurality of sounds. However, when food ingredients are set only in a part of the _first to eighth grill frames 217 _{1 to} 217 ₈ , the sound of the operation panel speaker corresponding to the food ingredients not set is skipped. You may do it.

Returning to FIG. 2, the description will be continued. The bus 232 is further connected with a frame position control unit 261 and a frame rotation control unit 262. Baked frame position controller 261, controls the position in the height direction of the tempering frame 217 _{1-217 8} of the first to eighth, and connect the electric heating block driver 263, first to eighth motorized Driving control of the heating blocks 264 _{1 to} 264 ₈ is performed. Here, the first to eighth electric heating blocks 264 _{1 to} 264 ₈ are configured by using existing lifting mechanisms or lifting parts, and in accordance with an instruction of a control signal output from the electric heating block driving unit 263. The stop position can be controlled at an arbitrary position, for example, with an accuracy of millimeter units.

The frame rotation control unit 262 performs control to independently invert the _{first to eighth} frame 217 _{1 to} 217 _8, and switches from the first surface to the second surface or vice versa. To automate. The grill frame rotation control unit 262 is connected to a rotation driving unit 265 including a rotation mechanism individually connected to each of the _first to eighth grill frames 217 _{1 to} 2178 ₈ .

FIG. 4 shows a state where foodstuffs are housed in a net case. Although the baked frame 217 _{1-217 8} first to 8 shown in FIG. 1 can be placed directly balancing ingredients such as fish, baked frame rotation control described above in this case If the grilling frame 217 is reversed by the part 262, the food may fall into the glilla 203. In order to prevent this, the net case 271 shown in FIG. 4 is used. The net case 271 is also used when heating food such as small fish and fillets that cannot be directly placed on the _first to eighth grilling frames 217 _{1 to} 217 ₈ . Of course, in the case of ingredients that can be put on the baking frame 217 alone, it is also possible for the person in charge of cooking to reverse the ingredients manually when the heating on one side is completed without using the net case 271. .

  The mesh case 271 includes first and second mesh-like container portions 271A formed by horizontally dividing a hollow mesh-shaped hexahedron having a width W, a length L, and a height 2H into two at a position where the height is H. 271B and the opposing rectangular edges of the first and second mesh-like container portions 271A and 271B are reinforced so as to reinforce and project in the longitudinal direction from the central portions of the two opposing short sides of the rectangle, respectively. The first and second support fittings 271C and 271D are formed by being bent into two. The ends of the first and second support fittings 271C and 271D with the shorter protruding length are rotatably held by the cylindrical fitting 271E.

  By rotating the handle portion constituting the other end side of the second metal fitting 271D around the cylindrical metal fitting 271E in the direction of the arrow 273, the second mesh container portion with respect to the first mesh container portion 271A is rotated. 271B is retracted upward, and in this state, the food material 274 can be put into or taken out of the internal space formed by the first and second mesh container portions 271A and 271B. The protruding portions of the first and second support fittings 271C and 271D on the side where the cylindrical fitting 271E is not attached constitute a handle portion, and the length is designed to be slightly longer. This is because when the mesh case 271 is opened and closed or when the mesh case 271 is removed from the baking frame 217, the temperature rise in this portion is suppressed so that the person in charge of cooking can directly hold the handle portion by hand.

The horizontal width W of the net case 271 is equal to or slightly longer than the width of the printing frame 217 shown in FIG. Therefore, when the food material 274 is set in the net case 271 and the first and second wire-like support fittings 271C and 271D are combined, the first to eighth grill frames 217 _{1 to} 2178 ₈ are empty. It can be set so as to be held with a predetermined pressing force, and even if the baking frame 217 is reversed, it will not be separated by gravity. Of course, in a state where the net case 271 is set on the baking frame 217, it is also possible to open and close this to open and close the food.

  In this embodiment, it is assumed that the cooking apparatus 201 cooks fish as food. In this case, the length L of the net case 271 is designed to be longer than the length of the fish to be cooked. Therefore, in the case of a fillet, two or three can be set simultaneously on the mesh case 271 with an interval.

  FIG. 5 shows the principle of cooking the fish with this cooking apparatus. The fact that the fish 281 is burned well refers to a state in which the center 282 is appropriately heated and the surface 283 is appropriately burned and burnt. For this purpose, an optimum baking condition is obtained when an appropriate heating power is set, and the time when the fire reaches the center 282 and the timing when the surface 283 is moderately burned coincide with each other in time. In this embodiment, the height (distance) of the grille frame 217 from the grille 203 is set to any one of the first stop position to the sixth stop position as the lowest limit position, and the height is set for a preprogrammed time. This state is maintained to achieve such an optimal baking condition. However, some fish 281 may be moved between the first to sixth stop positions or between the first stop position and the home position with the passage of time. Further, since the fish 281 is inverted and baked in the middle, it is ideal that both of these surfaces are moderately burnt and that the surfaces 283 of both the first surface and the second surface are moderately burned. When the optimum baking condition is finally achieved, the baking frame 217 moves to the furthest home position from the grilla 203 and waits for the cook in charge to carry it to the customer in a moderately warm state. Will do.

  By the way, the type and amount of components such as moisture and fat and oil contained in the body of the fish 281 differ depending on the type. Even for the same type of fish 281, it varies depending on the timing, size, weight, etc. of fishing, or processing methods such as freezing. Therefore, there are many combinations of the heating power and time required for firing, and craftsman experience and techniques have been conventionally required to achieve an optimum baking condition. Analyzing the work conventionally performed by the craftsman who grills the fish 281 is as follows.

(1) Manage the height from the heat source to cause moderate fire streets and burns.
(2) Manage the heating time to cause moderate fire and burns.
(3) The height from the heat source and the heating time are corrected according to the type of fish.
(4) In a state where orders are accumulated to some extent, heat treatment is started at different timings depending on the type of fish.
(5) Bake them all together with some orders for the same type of fish.
(6) Recognize the streets of the fire and fish that are not burnt, and perform additional baking on these.

  It is difficult for amateurs and part-time cooks to perform the above operations on a plurality of fishes in parallel in time, and a skilled person is required. Even if you are an expert, it is very difficult to place a lot of fish against orders that occurred at different times. As a result, the product cannot be provided to the customer. In this embodiment, these points are solved.

  6 and 7 show how cooking is controlled by the control unit of the present embodiment. The CPU 231 in the control unit 216 shown in FIG. 2 waits for the start switch 254 to be pressed (step S301). Assume that the person in charge of cooking sets the fish on the grilling frame 217 of any heating block and then presses the start switch 254 corresponding to that heating block (Y). In this case, the CPU 231 checks the temperature information of each part input from the temperature sensor input part 242 shown in FIG. 2, and determines whether or not cooking is possible (step S302). You may also check whether each part which comprises a system is operate | moving normally. For example, when the number indicating the type of cooking by the type selection switch 251 is not input, the abnormality display is performed. If any abnormality is found (step S302: N), an error is displayed (step S303), and the process ends (end). Here, as an error display, when a buzzer sound is output from the corresponding speaker 257 or an important error occurs, the contents of the abnormality are transmitted to the computer 238 or the wireless terminal 241 via the data input / output unit 236 shown in FIG. One example is that is transmitted and displayed.

If no abnormality is found (step S302: Y), the CPU 231 reads the number selected by the type selection switch 251 (step S304) and stores it in the nonvolatile memory 234 shown in FIG. 2 corresponding to this number. Standard data about the stop positions and stop times of the first and second surfaces corresponding to the numbers selected from the position time management table is read (step S305). And the data correction according to the temperature information input from the temperature sensor input part 242 and a heating block position is performed (step S306). This is because the temperature state slightly varies depending on the temperature condition of the grilla 203 shown in FIG. 1 and whether the cooking is performed in any of the _first to eighth baking frames 217 _{1 to} 2178 _8. Is corrected using a coefficient prepared in advance.

  FIG. 8 shows a part of the contents of the position time management table. In the position time management table 291, the first surface stop position and the first surface stop are respectively associated with the input numerical values as the one-digit or two-digit numerical values input from the type selection switch 251 shown in FIG. Time (minutes and seconds), second surface stop position, second surface stop time (minutes and seconds), and additional stop position and additional stop time (minutes and seconds) when additional firing switch 252 is pressed It has come to be. Therefore, when the customer orders the food, the person in charge of cooking can perform fine heating control by inputting the corresponding 2-digit input numerical value from the corresponding operation panel 245. In addition, when performing cooking on only one side, a single-digit numerical value is input instead of a two-digit numerical value input. Therefore, the position time management table 291 also stores data corresponding thereto.

Returning to FIG. 6, the description will be continued. When the data correction is performed in step S306, the frame 217 of the heating block corresponding to the stop position of the first surface is set (step S307). This control is realized by the CPU 231 controlling the baking frame position control unit 261 and driving the electric heating block 264 of the corresponding heating block by the electric heating block driving unit 263. Next, the CPU 231 starts blinking of the first surface display lamp 255 of the operation panel of the corresponding heating block (step S308), and displays that the heating of the first surface has started. Then, timing of the first surface stop time t ₁ is started (step S309). When the first surface stop time t ₁ is measured (Y), the first surface stop time t ₁ is moved to the home position farthest away from the grilla 203 ( Step S310). And since the heating of the 1st surface was complete | finished, blinking of the 1st surface display lamp 255 is changed to continuous lighting (step S311).

  Next, the CPU 231 checks whether or not this food is set in the reverse mode (step S312). Specifically, the reverse mode is not adopted if the numerical value input in step S304 is only one digit. This case will be described later. In the reverse mode (step S312: Y), the CPU 231 controls the printing frame rotation control unit 262 to reverse the corresponding printing frame 217 (step S313). Then, the printing frame 217 is set at the stop position of the second surface (step S314 in FIG. 7). Since heating by the second surface is started from this point, the CPU 231 starts blinking of the second surface display lamp 256 (step S315).

  In the case of a cooking apparatus that does not have the grill frame rotation control unit 262, the person in charge of cooking will invert the corresponding grill frame 217 manually. In this case, a buzzer sound may be generated from the speaker 257 (FIG. 3) of the operation panel 245 of the corresponding heating block to prompt the cook in charge. When the net case 271 shown in FIG. 4 is reversed manually or the fish placed on the grilling frame 217 is reversed, the person in charge of cooking presses the start switch 254 to stop the second surface from the home position. The printing frame 217 is moved to the position.

When the stop time t ₂ for the second surface heating has elapsed (step S316: Y), the second position is moved again to the home position farthest away from the grilla 203 (step S317). Since the heating of the second surface is completed at this time, the blinking of the second surface display lamp 256 is changed to continuous lighting (step S318). Thereby, both the 1st surface display lamp 255 and the 2nd surface display lamp 256 of the operation panel 245 of a corresponding heating block will light continuously, and it turns out that heating cooking was complete | finished. The CPU 231 starts outputting the sound of the frequency assigned to the heating block at this time from the speaker 257 (FIG. 3) (step S319), and prompts the person in charge of cooking to take out the cooked fish.

  The person in charge of cooking looks at the fish that has been baked and presses the reset switch 253 of the operation panel 245 of the corresponding heating block (step S320). As a result, the output of sound from the speaker 257 is stopped. Further, the CPU 231 turns off both the first surface display lamp 255 and the second surface display lamp 256 (step S321). At this stage, the person in charge of cooking checks whether the baking state is good, that is, whether additional baking is necessary. And when it is a case where additional baking is required, such as when there are few streets of fire or when there are not enough burns, the reset switch 253 is pressed again (step S322: Y). In this case, the CPU 231 moves the baking frame 217 of the heating block to the stop position for additional baking, performs additional baking for a predetermined time, and then moves it to the home position (step S323). Then, both the first surface display lamp 255 and the second surface display lamp 256 are turned on again (step S324), and the process returns to step S319. Therefore, the person in charge of cooking can check the grilling of the fish again and repeat additional grilling a plurality of times if necessary.

  On the other hand, if the person in charge of cooking determines in step S322 that additional baking is not necessary, the start switch 254 is pressed. When the CPU 231 detects this (step S322: N), it means that the cooking of the fish has been completed, and therefore outputs that the cooking of the fish corresponding to the data input / output unit 236 has been completed (step S325). Thereby, a series of processes about the heating block is completed (end).

  If it is determined in step S312 that the reversal mode is not employed and only the first surface is heated (N), the process proceeds to step S319 and the heating of the first surface is completed. The sound of the allocated frequency will be output. Also in this case, the person in charge of cooking can perform additional baking as required (step S322).

  The following table shows the relationship between the type of fish, each stop position, and the stop time when the fish is cooked using the cooking apparatus 201 of the present embodiment. Of course, the value varies depending on various conditions such as the heating power of the grilla 203 to be used. Further, here, a simple example is shown in which the stop positions of the first surface and the second surface of the food material are set to one type predetermined for each type of food material. Different stop positions may be set for the first surface and the second surface, or a plurality of stop positions may be set for cooking the first surface or the second surface.

  Thus, applying heat to foodstuffs such as fish by the cooking apparatus 201 gives a scientific change to the protein and starch in the foodstuff. In particular, when the food is baked, the water contained in the food evaporates and the fat flows out of the cell membrane. This is an effect that spreads in the mouth when eaten. A part of the surface of the food material is burnt and carbonized. Thereby, the fragrance of a foodstuff arises and a umami component condenses with evaporation of a water | moisture content. This not only increases appetite but also makes it easier to eat as a result of the heat. Moreover, the bactericidal effect of the foodstuff surface also arises.

  In the present embodiment described above, the designation of the surface to be heated and the reversing operation are not performed during the additional baking. This is based on the premise that the person in charge of cooking checks the grilled state of the fish and operates the switch for additional grilling with the side that is not grilled down. When it is necessary to perform additional baking automatically on both sides, the control program can be freely changed in this way.

  In the first embodiment, the stop position and stop time of the printing frame 217 at the time of additional printing are set in the position time management table 291 shown in FIG. 8 according to the numerical values input in advance. These stop positions and times may be set each time by the type selection switch 251 or the like.

  Furthermore, in the first embodiment, the net case 271 shown in FIG. 4 is opened and closed around the cylindrical fitting 271E attached to one end of the first and second support fittings 271C and 271D. The opposing one side of the first and second mesh-like container portions 271A and 271B has a hinge structure, and it may be configured to be able to open and close around this portion. In this case, the opposing side may be a side that constitutes the long side of the first and second mesh-like container portions 271A and 271B, or may be a side that constitutes the short side.

9 and 10 show the deformability of the operation panel. 9 shows a dial type operation panel 245 ₁ A, and FIG. 10 shows a numeric keypad type operation panel 245 ₁ B. In these drawings, the same parts as those in FIG. 3 are denoted by the same reference numerals, and description thereof will be omitted as appropriate. In the operation panel 245 ₁ A shown in FIG. 9, the type or degree of baking can be set by the dial 401. In the case of the numeric keypad type operation panel 245 ₁ B shown in FIG. 10, various settings can be performed using the numeric keypad 411.

  In this way, the operation panel can be variously modified. Further, in the embodiment, the operation panel is disposed on the front surface of the grilla 203, but may be disposed on an appropriate location on the front surface of the refrigerator 202 or the exhaust hood 205.

Furthermore, in the first embodiment, the type of food such as fish is designated and the stop position and stop time of each of the _first to eighth grill frames 217 _{1 to} 217 ₈ are controlled. The baking frames 217 _{1 to} 217 ₈ themselves may be provided with a weight measuring function for measuring the weight, or a measuring means for measuring the weight of the food material may be provided on the front side of the grilla 203 or the like. In this case, these measurement results are compared with the standard values and can be reflected as correction data in the same manner as the data correction in step S306 in FIG. Optimal cooking can be performed. It is also possible to adjust the heating by measuring the size of the foodstuff.

  In addition, adjustment of heating may be adjustment of a heating time, and may be achieved by finely adjusting the position from a heat source. In the case of adjusting the position, when heating of a plurality of ingredients is requested at the same time, the end time of heating can be achieved at the same time, and in the case of a request from the same table at a tavern, etc. There is an advantage that it can be put out.

  The adjustment of the distance of the baking frame 217 from the heat source does not need to be performed only in such a case, and it is needless to say that it may be performed in order to cook food such as fish so as to suit the taste of the customer. . For example, the complex control that heats the fish and meat close to the heat source at the beginning and burns with a strong fire, and then gradually increases the distance between the grilling frame 217 and the heat source so that the heat is well transferred to the inside of the food can be automated. This can be easily achieved by combining options that correspond to the program and customer preferences. During the cooking of ingredients, the skewer-shaped member is automatically penetrated from a predetermined site, and the force required for penetration is measured to determine the heating state and feed back to the heating control. Is also effective. It is also possible to give a skew-shaped member a temperature detection function, measure the center temperature of the food, and similarly control the position from the heat source and the heating time.

Further, in the first embodiment, the lower-fire type cooking device that heats the ingredients from the lower side of the _first to eighth grill frames 217 _{1 to} 2178 ₈ is shown, but the present invention is also applied to the upper-fire type cooking device. Can be applied as well. Furthermore, although the cooking apparatus which has eight heating blocks was demonstrated in this invention, of course, the number of a heating block or the baking frames 217 is not limited to the numerical value of a 1st Example.

  FIG. 11 shows an upper-fire type cooking apparatus as a modification of the first embodiment. In FIG. 11, the same parts as those in FIG. 1 are denoted by the same reference numerals, and description thereof will be omitted as appropriate. In the cooking apparatus 201A of this modified example, an exhaust device 501 is provided on the refrigerator 202, and sucks air from the opening 502 and exhausts it to a waste duct (not shown) through the back elevation controller 204A. ing. Since the cooking broth falls in the exhaust device 501, a door 503 is disposed on the front surface of the exhaust device 501 for collecting them and cleaning the inside.

In addition, a heating device 504 that emits infrared rays downward is provided at a position where the exhaust hood 205 exists in the first embodiment shown in FIG. In this modification, the vertical relationship of the stop positions of the _{first to eighth} printing frames 217 _{1 to} 217 ₈ is opposite to that of the first embodiment, and the lowest position closest to the exhaust device 501 is the home position. Of course.

FIG. 12 shows the appearance of the cooking device according to the second embodiment of the present invention. The cooking apparatus 601 of the second embodiment has a pull-out type refrigerator 602, a far infrared / near infrared glilla 603 placed thereon, and slightly protrudes above the far infrared / near infrared glilla 603. An operation table 604 placed in the form of a box, a box-like grilla body 605 disposed on the operation table 604 and having a front surface opened, the refrigerator 602, the far infrared / near infrared glira 603, An operation table 604 and a lift control device 606 disposed behind the grilla body 605 are configured. An operation unit 607 including operation panels 645 _{1 to} 645 ₈ including a plurality of keys is arranged on the front surface of the operation table 604. The operation unit 607 is connected to the lifting control device 606 by a connection cable (not shown). An exhaust hood 609 is disposed above the grilla body 605 and the lifting control device 606. The exhaust hood 609 exhausts a certain amount of exhaust.

  A far-infrared / near-infrared glira 603 is provided with a gas burner (not shown) and a first heat source 616 that emits far-infrared rays and near-infrared rays by heating the gas burner. A rectangular opening 612 is formed in the lower portion of the grilla body 605 by cutting out the operation table 604, and a pair of rod-like members 613 and 614 are sandwiched between the front side and the back side in the drawing. Is arranged. The first heat source 616 disposed in the far-infrared / near-infrared glira 603 can be seen from the opening 612. The first heat source 616 is composed of, for example, a heat radiating plate made of ceramic or the like, and when this is heated, heat energy is directed from the lower part to the upper part of the glira body 605 in the form of far infrared rays and near infrared rays from the opening 612. Is released. Here, near infrared rays are electromagnetic waves in a range close to the red color of visible light, and far infrared rays have a role as heat rays, and are emitted from a heated heat sink. Higher temperature objects emit shorter wavelengths of infrared light.

A second heat source 617 that emits near-infrared rays is fixed in the vicinity of the upper end in the interior of the grilla main body 605 so as to be horizontal and parallel to each other in the same manner as the first heat source 616. Therefore, the inside of the grilla main body 605 is heated in a form sandwiched between the first and second heat sources 616 and 617. On the operation table 604, a shielding plate 618 is suspended from the front surface of the grilla body 605 at a predetermined interval. The shielding plate 618 is for minimizing the diffusion of heat inside the glilla body 605 toward the operation panels 645 ₁ to 645 ₈ . An opening 619 for taking in and out food is provided at a substantially central position of the grilla body 605.

As for the raising / lowering control apparatus 606, the upper part comprises the raising / lowering mechanism part 621, and the lower part comprises the control part 622 for controlling the whole apparatus. The lifting mechanism 621 is a device that moves the first to eighth baking frames 623 _{1 to} 623 ₈ up and down independently along the baking frame moving grooves 628 _{1 to} 628 ₈ . Approximately mid-height position of the baked frame moving groove 628 _{1-628 8} is a baked frame 623 _{1-623 8} home position. The grilling frames 623 _{1 to} 623 ₈ are put in and out of the food through the opening 619 in a state where they are stopped at the home position.

In the first to eighth printing frames 623 _{1 to} 623 ₈ , the lowest position as the lowest position in the movement thereof is a position slightly in front of the pair of rod-shaped members 613 and 614. In the example shown in FIG. 12, the third and eighth printing frames 623 ₃ and 623 ₈ are positioned at their lowest positions.

The uppermost position as the uppermost position at the time of movement in the _first to eighth burning frames 623 _{1 to} 623 ₈ is near the exhaust hood 609 and in this example, the burning frames 623 _{1 to} 623 ₈ or the net case. It is a position where an upper space is secured so that the upper part of the fish placed on 671 does not come into contact with other parts. In the example shown in FIG. 12, the fourth printing frame 623 ₄ is located at the uppermost position.

Baked frame 623 _{1-623 8} of the first to eighth embodiment is adapted to be able to stop the further five locations between these lowest limit position and an uppermost position. That is, the stop position at the time of heating can be selected from a total of seven positions including the home position. In the following description, the home position is the zeroth stop position, and the lowest position closest to the first heat source 616 is the third stop position. The middle is the first stop position and the second stop position. Further, the uppermost limit position closest to the second heat source 617 is defined as the + third stop position. The middle is the + first stop position and the + second stop position. In the example shown in FIG. 12, the third and eighth printing frames 623 ₃ and 623 ₈ exist at the third stop position (lowest limit position), and + the third stop position (maximum upper limit position). Has a _fourth frame 623 ₄ . In the second embodiment, the first and sixth printing frames 623 ₁ and 623 ₆ exist at the 0th stop position (home position). Of course, the position control may be performed more finely than this, or the position control may be performed at a smaller number of stages.

  The refrigerator 602 of the second embodiment also has a handle 631 for performing a drawer operation at the upper front portion. The interior of the refrigerator 602 is basically the same as the interior of the refrigerator 202 (FIG. 1) of the first embodiment. Therefore, these descriptions are omitted.

When there is an instruction for cooking, the person in charge of cooking takes out the ordered ingredients from the refrigerator 602, and the unused one of the _first to eighth grill frames 623 _{1 to} 623 ₈ is unused at that time. In addition, a one-digit or two-digit number written on a package in which the food is simply packaged is input from the operation panel 645 of the corresponding baking frame 623. This will be described later.

  FIG. 13 shows an overview of the control unit and its peripheral devices according to the second embodiment. In FIG. 13, the same parts as those in FIG. 2 are denoted by the same reference numerals, and description thereof will be omitted as appropriate. The control unit 622 is equipped with a CPU 231. The CPU 231 is connected to each unit through a bus 232 such as a data bus. Among these, the control program storage unit 233A is made of a storage medium such as a hard disk, and stores a control program for controlling each unit of the cooking apparatus 601 shown in FIG. The non-volatile memory (NVM) 234A is a memory that stores a heating control set value table, which will be described later, and holds data even when power is not supplied to the control unit 622.

The operation information input / output unit 244A connected to the bus 232 constitutes the operation unit 607 in FIG. 12 and is arranged corresponding to the _first to eighth grill frames 623 _{1 to} 623 ₈ , respectively. Operation information is input from the operation panels 645 _{1 to} 645 ₈ . In addition, necessary visual information and audio information are output to the operation unit 607. Since each of the operation panels 645 _{1 to} 645 ₈ is arranged one by one for each of the eight heating blocks in this manner, the person in charge of cooking that operates the cooking apparatus 601 on the spot is the first to the eighth. The operations of the grill frames 623 _{1 to} 623 ₈ can be performed intuitively.

In this embodiment, since the data input / output unit 236 is provided, the computer 238 provided in the store and the wireless terminal 241 owned by the employee can input / output operation information within a predetermined range with respect to the operation unit 607. ing. For example, if it is assumed that the attendant you ordered a grilled fish from a certain customer was set the first kind that has been ordered to burn frame 623 ₁ of the fish, the automatic is communication to that effect in their wireless terminal 241 at the time of the oven Can be set to be transmitted.

FIG. 14 shows a first operation panel constituting the operation unit of the present embodiment. Since the second to eighth operation panels 645 _{2 to} 645 ₈ have the same configuration as the first operation panel 645 ₁ , their illustration and description are omitted. Also, the description of the same parts as those in FIG. The first operation panel 645 ₁ includes six type selection switches 251 of a touch button type, and first and second additional baking switches 252 ₁ and 252 ₂ for performing additional heating on the side thereof. A reset switch 253 for resetting the setting is arranged. The first additional baked switch 252 _1, in which corresponding to the first heat source 616 of FIG. 12 is a switch for adding baked surface below ingredients. On the other hand, the second additional baking switch 252 ₂ corresponds to the second heat source 617 in FIG. 12, and is a switch for additionally baking the upper surface of the food material. The first and second additional baking switches 252 ₁ and 252 ₂ can be pressed in response to a request for additional baking, or only the switch on the side that requires additional baking can be selectively pressed. The reset switch 253 is also pressed when the heating of the baking frame 623 on which the food being heated is placed is returned to the 0th stop position as the home position. The person in charge of cooking presses the reset switch 253 with the ingredients taken out from the grilling frame 623 ₁ (FIG. 12) to turn off both the first surface display lamp 255 and the second surface display lamp 256.

When the speaker 257 inputs a one-digit or two-digit numerical value using the six type selection switches 251, the speaker 257 outputs a result of discriminating the type of fish or fillet corresponding to the input numerical value in advance. It has become. In the second embodiment, as described above, six stop positions other than the home position are applied to the food. However, unlike the first embodiment, the printing frames 623 _{1 to} 623 ₈ are not turned upside down. Accordingly, the six type selection switches 251 are simply used to designate the baking method such as the type and size of the food as a numerical value of one digit or a plurality of digits.

Returning to FIG. Further, a frame position control unit 261 is connected to the bus 232. There is no grill frame rotation control unit 262 present in the cooking apparatus 201 of the first embodiment. The grill frame position control unit 261 controls the position in the height direction of the _first to eighth grill frames 623 _{1 to} 623 ₈ , and is connected to the electric heating block driving unit 263 so that the first to eighth electric frames are driven. Driving control of the heating blocks 264 _{1 to} 264 ₈ is performed. Here, the first to eighth electric heating blocks 264 _{1 to} 264 ₈ are configured by using existing lifting mechanisms or lifting parts, and in accordance with an instruction of a control signal output from the electric heating block driving unit 263. The stop position can be controlled at an arbitrary position, for example, with an accuracy of millimeter units. This is the same as in the first embodiment.

FIG. 15 shows a state where foodstuffs are stored in a net case. Although the baked frame 623 _{1-623 8} first to 8 shown in FIG. 12 can be placed ingredients like fish directly, far infrared, near infrared When unbalanced ingredients in this case There is a risk of falling into the outside glilla 603. Therefore, in order to prevent this, the net case 671 shown in FIG. 15 is used. The net case 671 is also used when heating foods such as small fish and fillets that cannot be directly placed on the _first to eighth grill frames 623 _{1 to} 623 ₈ .

The mesh case 671 is a mesh-like container having an open top with a width W, a length L, and a height H, and a support metal fitting 672 is attached to the front end in the figure. Further, on the other end side of the net case 671, the fall prevention members 673 and 674 placed on the two rod-like portions parallel to the longitudinal direction of the support fitting 672 in the baking frames 623 _{1 to} 623 ₈ shown in FIG. However, it extends by a predetermined length in the short direction of the support fitting 672. The support fitting 672 constitutes a handle portion, and the length thereof is designed to be slightly longer. This is because when the net case 671 is removed from the baking frame 623, the temperature rise in this portion is suppressed, and the person in charge of cooking can directly hold the handle portion by hand.

  In the second embodiment, if the cooking device 601 cooks fish as food, the length L of the net case 671 is designed to be longer than the length of the fish to be cooked. Therefore, in the case of a fillet, two or three can be simultaneously set in the mesh case 671 at intervals.

FIG. 16 shows the principle of cooking food with this cooking apparatus. Here, the description will focus on only the net case 671 corresponding to the first printing frame 623 ₁ (FIG. 12). First, a net case 671 in which a not-shown food is set is placed at the 0th stop position, and the start switch 254 of the corresponding operation panel 645 shown in FIG. Then, the grill frame position control unit 261 shown in FIG. 13 controls the electric heating block driving unit 263 to perform the drive control of the _first electric heating block 2641. For example, first, the third stop position ( The net case 671 is moved to the lowest position (step S802). In this state only the first stop time t ₁₁ is stopped (step S803), performs the heating around the lower portion of the food material mainly from the first heat source 616.

When the heating control is ended, the network case 671 rises vertically along the baked frame moving groove 628 ₁ not shown in FIG. 12, for example + mobile by means of a third shrink frame position controlling unit 261 to the stop position Control is performed (step S804). Then, + third at the stop position to stop only the second stop time t ₁₂ (step S805), performs the heating around the top of the food mainly from the second heat source 617. When this heating control is finished, the heating of the food is finished. Therefore, the net case 671 is controlled to move to the 0th stop position (home position) by the frame position control unit 261 (step S806). At this time, the speaker 257 of the _first operation panel 6451 shown in FIG. 14 outputs a “do” sound in the same manner as in the first embodiment to notify the end of the cooking.

In this figure, for the sake of simplicity, the third stop position (lowest limit position) to the third stop position (maximum upper limit position) are displayed on an equal scale. The stop position (home position) is set to a position where heat is equally applied from both the first heat source 616 and the second heat source 617 or a position farthest from the heat sources 616, 617. Therefore, the state where the net case 671 is stopped at the 0th stop position after cooking (step S807) can be regarded as a kind of heat retaining state. For this reason, the cooked food material can maintain a good temperature state immediately after cooking even if the time until the person in charge of cooking takes a little delay. The person in charge of cooking takes out and checks the cooked food together with the net case 671, and if further heating is required, returns to the first grilling frame 623 ₁ (FIG. 12) and returns to the first and the first cases shown in FIG. The necessary switch among the _second additional firing switches 252 ₁ and 252 ₂ is pushed.

  FIG. 17 shows a heating control set value table showing an example of the relationship between each food, heating position and time. The heating control set value table 681 is stored in the nonvolatile memory (NVM) 234A shown in FIG. In the heating control set value table 681 of this example, six types of food are set in correspondence with the six type selection switches 251 shown in FIG. The cooking number shown in parentheses is input with two digits or with one digit omitted. For example, in the case of “hamburger”, “1X” or “1” is input. Here, “X” is finely adjusted in five stages, with “3” being a standard value according to the thickness and weight of the food. Therefore, when the person in charge of cooking cooks 120 grams (g) of hamburger as a standard product in this example, when “1” of the type selection switch 251 is pressed once, “3” automatically becomes the standard. Is input under the control of the CPU 231 (FIG. 13). If the person in charge of cooking wants rare or if the hamburger is smaller than 120 grams as a standard product, pressing “1” or “2” within the prescribed time will result in “13”. The input data that has been corrected is corrected to “11” or “12”, and heating can be adjusted. In addition, what is necessary is just to push the reset switch 253 (FIG. 14), when a cooking number is pushed wrong.

In the “first heating” column of the heating control set value table 681, the first stop position and the first stop time t ₁₁ placed in the stop state are set. In the case of “hamburger”, for example, measured from the second heat source 617 in the direction of the first heat source 616 to a position of 300 mm—at the third stop position, the first stop time t ₁₁ is 180 seconds. . In the “second heating” column of the heating control set value table 681, the next stop position and the second stop time t ₁₂ to be placed in the stop state are set. Similarly, in the case of “hamburger”, for example, when measured from the second heat source 617 toward the first heat source 616, the second stop time t ₁₂ is 60 seconds at the + 3rd stop position which is a position of 20 mm. It is.

As described above, the values set in the heating control set value table 681 are standard and correspond to the cooking number “13”. The column “X ₁ ” in the heating control set value table 681 represents an increase / decrease value of the stop time when the correction value “X” in “first heating” increases / decreases by the value “1”. The column “X ₂ ” represents an increase / decrease value of the stop time when the correction value “X” in “second heating” increases / decreases by the value “1”. In the case of “hamburg”, the correction value “X ₁ ” is 18 (seconds) and the correction value “X ₂ ” is 6 (seconds). For example, when the cooking number “14” is input instead of the cooking number “13”. The first stop time t ₁₁ is 198 seconds obtained by adding 18 seconds to 180 seconds, and the second stop time t ₁₂ is 66 seconds obtained by adding 6 seconds to 60 seconds.

  The person in charge of cooking can freely change each value set in the heating control set value table 681 in accordance with changes in various conditions such as the weather in the season in which cooking is performed and the characteristics of the ingredients. Such a change can be operated from a computer 238 in a store such as a pub where the cooking apparatus 601 shown in FIG. 13 is installed. In addition, the wireless terminal 241 such as a mobile phone or a PDA (Personal Digital Assistant) makes changes according to the ingredients of the day, or the data transmitted from a computer (not shown) of the general headquarters that supervises the computer 238 of each store. Changes may be made. For example, when the headquarters determines the ingredients to be used on each day, the assignment of the type selection switch 251 and the set values in the heating control setting value table 681 shown in FIG. Information on the information may be transmitted to the computer 238 of each store.

  It should be noted that the control of cooking in the second embodiment overlaps with the description of FIG. 16 and FIG. 6 and FIG. 7 in the first embodiment, and the description thereof will be omitted.

FIG. 18 shows a cooking device as a modification to the second embodiment of the present invention. In this figure, the exhaust hood 609 is not shown. In the cooking apparatus 601A of this modification, the height of the grilla main body 605A and the lifting mechanism 621A is higher than that in the cooking apparatus 601 of the second embodiment. In this modified example, second heat source moving grooves 701 ₁ and 701 ₂ are provided in addition to the burning frame moving grooves 628 _{1 to} 628 ₈ . The second heat source moving grooves 701 ₁ and 701 ₂ are parallel to the grilling frame moving grooves 628 _{1 to} 628 ₈ , but are provided only in the upper half of the panel on the back side of the grilla body 605A. The distance between the heat source 617 and the first heat source 616 can be adjusted by an elevating mechanism (not shown). As the second heat source 617 moves in the vertical direction, the position of the home position where the food is taken in and out is also raised and lowered. Further, the position of the opening 619 in the shielding plate 618A is also moved up and down in accordance with the interlocking mechanism (not shown).

As a result, in the cooking apparatus 601A of this modification, for example, when cooking the same kind of ingredients all at once in the grilla main body 605A, the distance between the first heat source 616 and the second heat source is shortened from both the upper and lower directions. Efficient heating can be performed, and when cooking is completed, the space between the first heat source 616 and the second heat source 617 can be separated to provide a heat retaining effect at the home position. Moreover, in the state where this cooking is finished and a part of the ingredients that have not been taken out for heat insulation remain, and when cooking is requested for new ingredients, among the grill frames 623 _{1 to} 623 ₈ Cooking that is not in use can be started. The person in charge of cooking performs necessary operations using the operation panels 645A _{1 to} 645A ₈ of the operation unit 607A.

  In this modification, it is necessary to change the contents of the heating control set value table 681 shown in FIG. 16 according to the change in the interval between the first heat source 616 and the second heat source 617. For this purpose, table data corresponding to various values of the interval between the first heat source 616 and the second heat source 617 may be prepared.

  According to the second embodiment and the modification thereof described above, unlike the first embodiment, the frame rotation control unit 262 does not exist, so the mechanism is simplified accordingly. Moreover, since heat is released from both the upper and lower directions and the food is heated, the heat can be used efficiently and the time required for cooking can be shortened. For example, when raw fish is baked, the cooking apparatus 201 of the first embodiment that requires cooking time of 8 to 10 minutes is used when the interval between the first heat source 616 and the second heat source 617 is shortened. Can be shortened to about 6 minutes. In addition, there is an advantage that an error in time until completion of cooking is reduced. Of course, in any embodiment and modification of the present invention, different ingredients or ingredients that start cooking at different times can be processed in parallel, so that the rotation rate of the cooking apparatus can be increased. Moreover, since cooking can be started immediately after the customer's order, not only the satisfaction of the customer can be increased, but also the sales per hour can be increased.

In the embodiment described above, the person in charge of cooking decided to take out the cooked ingredients from the places where the respective grilling frames 217 _{1 to} 217 ₈ and 623 _{1 to} 623 ₈ are arranged, but the cooking is finished. The grill frame 217, 623 is automatically moved to the end of the cooking device, or the net case 271 or 671 attached to the grill frame 217, 623 is automatically removed and automatically moved to the end of the cooking device. The ingredients may be automatically transferred to a dish or the like. At this time, in order to understand the type of ingredients and the table of the customer who ordered, the dishes are distinguished by color or pattern, etc. It is also free to provide a mechanism for attaching together to the dish. Of course, the baked food may be moved horizontally with respect to the respective heating blocks arranged in the vertical direction so that the person in charge of cooking takes out at a position where the burning does not proceed.

  In the first embodiment, only one side of the food is heated, and both sides are heated once, and additional heating is described as an example. For example, depending on the food, the heating surface is frequently changed, In some cases, when one surface is heated, it is possible to perform better cooking by heating while changing the distance from the heat source. Such control can be easily realized by the present invention.

  Further, in these embodiments, the operation units 206 and 607 are arranged on the glilla 203 or the far-infrared / near-infrared glira 603, but they may be arranged in other places such as the refrigerators 202 and 602. Further, the operation panels 245, 645, and 645A constituting the operation units 206 and 607 may be concentrated in one place or may be used by switching one operation panel with a heating block switching button or a switching switch. .

  In these embodiments, the glilla 203 that mainly generates far infrared rays or the far infrared / near infrared glilla 603 is used, but various heat sources such as electricity, gas, and sunlight can be used as the heat source. . The wavelength distribution of these heat sources is not limited to the one equivalent to the glilla 203 of the embodiment or the far-infrared / near-infrared glira 603, and may be any heat source that is the subject of cooking. Control on the heat source side such as changing the amount of a material such as ceramic that generates far-infrared light between the heat source and the food according to the stop position and type of the food is also applicable to the present invention.

  Furthermore, in these embodiments, the stop positions of the printing frames 217 and 623 are set to six positions excluding the home position. It is also possible for control to move at a low speed and continuously change the heating state.

  Further, in the second embodiment, the shielding plate 618 is disposed at a predetermined interval from the grilla main body 605, but these may be in close contact except when the food is taken out. In this case, the support metal fitting 672 of the net case 671 may be detachable and used only when the net case 671 is taken out. Further, the opening 619 can be opened with an electric device or the like only when the food is taken out.

  Further, in these embodiments, the far infrared ray generating means for generating the far infrared rays is disposed on the lower heat source side, but in the second embodiment, for example, the upper and lower heat sources (first and second heat sources) are arranged. You may arrange | position a far-infrared generation | occurrence | production means up and down in the respectively corresponding form. It is also possible to dispose the far-infrared light generating means for irradiating the far-infrared light at a position intermediate to the upper and lower heat sources.

It is a perspective view of the cooking device in the 1st example of the present invention. It is a block diagram showing the outline | summary of the control part of 1st Example, and its peripheral device. It is a top view showing the 1st operation panel which comprises the operation part of a 1st Example. It is a perspective view in the state where foodstuffs were stored in the net case of the 1st example. It is a principle figure showing the principle which heat cooks a fish with the cooking apparatus of a 1st Example. It is a flowchart showing the first half of the mode of the control of cooking by the control part of a 1st Example. It is the flowchart showing the second half of the mode of the control of cooking by the control part of a 1st Example. It is explanatory drawing showing a part of content of the position time management table of a 1st Example. It is the top view which showed the dial-type operation panel as a modification of a 1st Example. It is the top view which showed the ten key type operation panel as a modification of a 1st Example. It is the perspective view which showed the top-fire type cooking apparatus as a modification of a 1st Example. It is a perspective view of the cooking device in the 2nd example of the present invention. It is a block diagram showing the outline | summary of the control part of 2nd Example, and its peripheral device. It is a top view showing the 1st operation panel which comprises the operation part of a 2nd Example. It is a perspective view in the state where foodstuffs were stored in the net case of the 2nd example. It is explanatory drawing which showed the principle which heat-cooks food with a cooking apparatus in 2nd Example. It is explanatory drawing of the heating control set value table used in a 2nd Example. It is the perspective view showing the cooking apparatus as a modification with respect to the 2nd Example of this invention. It is the perspective view which showed an example of the cooking apparatus of the 1st proposal by the conventional upper-fire type. It is the perspective view which showed an example of the cooking apparatus of the 3rd proposal by the conventional lower-fire type.

Explanation of symbols

201, 601, 601A Cooking device 202, 602 Refrigerator 203 Grilla 204, 606 Elevating control device 206, 607 Operating unit 215, 621, 621A Elevating mechanism unit 216, 622 Control unit 217, 623 Grilling frame 231 CPU
233 Control program storage unit 234, 234A Non-volatile memory 242 Temperature sensor input unit 243 Temperature sensor 244 Operation information input / output unit 245, 645, 645A Operation panel 251 Type selection switch 252 Additional firing switch 253 Reset switch 255 First surface display lamp 256 Second surface display lamp 261 Burning frame position control unit 262 Burning frame rotation control unit 264 Electric heating block 265 Rotation drive unit 271, 671 Net case 291 Position time management table 603 Far infrared / near infrared glira 605, 605A First heat source 617 Second heat source 681 Heating control setting value table

Claims (12)

A heat source arranged substantially horizontally over a predetermined length;
A cooking apparatus, comprising a plurality of food holding means that are arranged so as to be independently movable at a distance from the heat source along the vertical direction of the heat source, and hold the food individually. A first heat source disposed substantially horizontally over a predetermined length;
A second heat source disposed at a predetermined interval upward from the first heat source;
Between these first and second heat sources, there are provided a plurality of food holding means that are arranged so as to be independently movable at distances from the first and second heat sources and hold the food individually. A cooking apparatus characterized by that. A type specifying means for specifying each of the types when holding the ingredients for cooking in each of the plurality of food holding means;
Corresponding to the specification of the type specifying means, the food holding means holding these ingredients is set to a predetermined distance from the heat source to set the distance between the food and the heat source. Cooking start means to start;
2. The cooking apparatus according to claim 1, further comprising an end notifying unit that notifies the end of each heating cooking started by the cooking start unit. A type specifying means for specifying each of the types when holding the ingredients for cooking in each of the plurality of food holding means;
The distance between the food and these heat sources so that the food holding means holding these foods corresponding to the specification of the type specifying means has a predetermined distance with respect to the first and second heat sources. Cooking start means for setting each of them to start cooking,
The cooking apparatus according to claim 2, further comprising an end notification unit that notifies the end of each heating cooking started by the cooking start unit.   4. The cooking apparatus according to claim 3, further comprising an end-of-food-retreating unit that retreats the food-holding unit to a position away from the heat source by a predetermined distance or more when cooking is completed.   5. An end-of-food-retracting unit that retreats the food-holding unit to the position that is the most thermally distant from the first and second heat sources when cooking is finished, respectively. Cooking equipment.   The heat source is arranged to face one surface of the food holding means, and when the heating of one surface is finished by the cooking start means, the food holding means has the other surface of the food facing the heat source. The cooking apparatus according to claim 1, further comprising a reversing means for reversing the food.   The cooking apparatus according to claim 1 or 2, further comprising a far-infrared light generating means that is fixed at a predetermined position and irradiates the food with far-infrared radiation.   The weight measurement means for measuring the weight of the food held by the food material holding means, and the heating cooking is completed based on the weight measured by the weight measurement means for the cooking time corresponding to the type specified by the type specifying means. The cooking apparatus according to claim 1, further comprising an arithmetic correction unit that corrects the time to perform the operation.   The cooking process is completed based on the size measured by the size measuring unit, the size measuring unit measuring the size of the food held in the food holding unit, and the cooking time corresponding to the type specified by the type specifying unit. The cooking apparatus according to claim 1, further comprising an arithmetic correction unit that corrects the time to perform the operation.   The cooking apparatus according to claim 2, further comprising an interval adjusting unit that adjusts an interval between the first and second heat sources.   The cooking apparatus according to claim 3 or 4, further comprising additional heating instruction means for starting additional cooking when notified by the end notification means that cooking has been completed.

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