JP2006247041A - Cooker for jaozi - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a cooker for jaozi, steam-baked meat pies, capable of shortening the baking time while maintaining a good baked state. <P>SOLUTION: This cooker is provided with a pan 2 for jaozi as a pan for baking the jaozi, an electric heater 3 heating the pan 2, and a water supply device 30 supplying water to the pan 2; and bakes the jaozi put in the pan for jaozi. This cooker is provided with a heat exchange part 14 in a water supply route of the water supply device 30 and the heat exchange part is disposed in such a relationship as exchanging the heat with the electric heater 3. This cooker is also provided with a cover 4 covering the electric heater 6 and the cover 4 is provided with the heat exchange part 14 in its inside. The distance between the cover 4 and the electric heater 6 is adjustable. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to a gyoza grill that supplies water to a pan for gyoza grill and heats it with a heater to bake the gyoza.

  In recent years, restaurants and the like have used gyoza grills that can cook many gyoza at a time. This kind of gyoza griller has a function that can automatically control the temperature and heating time of the gyoza pan according to cooking.

When baking dumplings using such a dumpling baking apparatus, first, when the power switch is turned on, the heater is energized to generate heat, and heat is transferred to the dumpling pan placed on the upper surface of the heater. In this state, dumplings and water are added, and the lid member is closed to start cooking. At this time, the heating temperature and heating time of the heater are controlled as set in advance. Thus, after the dumplings are first steamed and heated, the skin of the dumplings is scorched and burned to a uniform finish. By using such a gyoza grilling device, even those who do not have cooking skills skilled in baking gyoza were able to bake a large number of gyoza in a good and uniform finish (for example, , See Patent Document 1).
Utility model registration No. 3069231

  However, since such gyoza grills are mainly used in restaurants, mass merchandisers, etc. for business use, situations where a large amount of gyoza must be continuously fired frequently occur. In this case, if the time from one charging to baking is shortened, a large amount of dumplings can be baked in a shorter time, which can contribute to an increase in sales.

  The present invention has been made to solve the problems of the related art, and an object of the present invention is to provide a dumpling baking apparatus that can shorten the baking time while realizing a good baking condition.

  That is, the dumpling baking apparatus of the present invention comprises a pan for grilling dumplings, a heater for heating the pan, and a water supply device for supplying water into the pan, and firing the dumplings put into the pan. Thus, a heat exchange part is provided in the water supply path of the water supply device, and this heat exchange part is arranged in a heat exchange relationship with the heater.

  Moreover, the dumpling baking apparatus of invention of Claim 2 is provided with the cover which covers a heater in the above, and comprises the heat exchange part in this cover.

  According to a third aspect of the present invention, there is provided a gyoza-yaki device in which the distance between the cover and the heater can be adjusted.

  In addition to each of the above inventions, the water supply apparatus of the invention of claim 4 includes a nozzle that discharges water into the pan, and introduces water from a water source into the inlet of the heat exchange unit, thereby The water in the exchange part is pushed out in the nozzle direction.

  In addition to the invention of claim 4, the nozzle is provided on the lid member that opens and closes the pan, and has a water storage part capable of storing a predetermined amount of water therein. .

  According to the dumpling baking apparatus of the present invention, the dumpling baking pot, the heater for heating the pot, and the water supply device for supplying water into the pot are baked, and the dumplings charged in the pot are baked. Since the heat exchange part is provided in the water supply path of the water supply apparatus and this heat exchange part is arranged in a heat exchange relationship with the heater, the water whose temperature has risen in advance can be supplied into the pan, and the time required for baking is reduced. It becomes possible to shorten.

  Thereby, since dumpling can be baked in a shorter time, it becomes possible to cope with a situation where a large number of dumplings are baked continuously. In addition, since the heater for heating the pan usually generates heat at a substantially constant temperature, the supplied water is also heated to a substantially constant temperature. Therefore, baking can be made uniform.

  Furthermore, since the water can be heated by using the radiant heat of the heater that was originally discarded without providing a special heater for heating the water, the efficiency of the dumpling baking apparatus can be improved. is there.

  Moreover, in the invention of claim 2, since the cover for covering the heater is provided and the heat exchanging portion is configured in the cover, the heat shielding effect on other electrical components of the dumpling baking apparatus can be improved.

  In the invention of claim 3, since the distance between the cover and the heater can be adjusted, it is possible to adjust the distance at which the water in the heat exchanging portion does not boil and at an optimal temperature. Thereby, the occurrence of an accident due to the boiling of water in the heat exchange part can be avoided in advance.

  In the invention of claim 4, in addition to each of the above-mentioned inventions, the water supply device includes a nozzle that discharges water into the pan, and introduces water from the water source into the inlet of the heat exchange unit, thereby Since the water is pushed out in the nozzle direction, the water heated by the heater in the heat exchanging section is always discharged from the nozzle, and the temperature drop of the water supplied to the pan can be prevented.

  Further, when the nozzle is provided on the lid member that opens and closes the pan as in the invention of claim 5 and a water storage part capable of storing a predetermined amount of water is provided therein, the water droops from the nozzle when the lid member is opened. Inconvenience can be prevented.

  An object of the present invention is to shorten the baking time of dumplings while realizing uniform baking in order to cope with a situation where a large number of dumplings are continuously fired. That is, the purpose of shortening the baking time while baking the dumplings uniformly was realized by heating the water supply with a heater that heats the pan.

  Hereinafter, an embodiment of the present invention will be described with reference to the drawings. FIG. 1 is a longitudinal side view of a dumpling baking apparatus 1 according to the present invention, and FIG. 2 is an enlarged view of a nozzle 11 provided on a lid member 5. The gyoza-yaki 1 is used for business purposes in restaurants such as ramen shops, and is used to bake gyoza thrown into the pan. That is, the dumpling baking apparatus 1 is provided below the dumpling pan 2 for dumplings 2 (equivalent to the pan of this invention) and the dumpling pan 2 which can cook many dumplings 6 at a time as shown in FIG. An electric heater 3 for heating the dumpling pan 2 and baking the dumpling 6 and a dumpling pan 2 attached to the upper surface, and a recess for accommodating the electric heater 3 and a cover 4 covering the lower surface of the electric heater 3 below the upper surface. It is comprised from the frame 10 in which the part was formed, and the cover member 5 which covers the dumpling pan 2 so that opening and closing is possible.

  The dumpling pan 2 is made of iron and is formed in a box shape, for example, and as shown in FIG. 1, the peripheral edge 2 </ b> A is bent stepwise toward the outside. By placing the lid member 5 on the stepped edge 2A, the upper surface opening of the dumpling pan 2 is closed. The lid member 5 closes the upper surface opening of the dumpling pan 2 so as to be freely opened and closed, and has a frame body in which one side portion (the right side in the drawing which is the back side when viewed from the operator) extends in a horizontal direction with a hinge 8. Ten shaft members 10A are pivotally supported so as to be freely opened and closed.

  In addition, a nozzle 11 is provided at a substantially central portion of the lower surface of the lid member 5. This nozzle 11 constitutes a part of a water supply device 30 described later. As shown in FIG. 1, the tip 11 </ b> A of the nozzle 11 opens above the dumpling pan 2 which is the lower side of the lid member 5 when the dumpling pan 2 is closed by the lid member 5, and from here the dumpling pan Water is discharged into 2 (FIG. 2). The tip 11A of the nozzle 11 has a structure capable of supplying water substantially uniformly from the center to the periphery in the dumpling pan 2. Further, a water storage part 11B having a capacity capable of storing a predetermined amount of water is provided in the nozzle 11 (upstream side), and the water storage part 11B communicates with one end of the water supply passage 40.

  On the other hand, an electric heater 3 for heating the dumpling pan 2 is attached to the bottom surface of the dumpling pan 2. This electric heater 3 is composed of three electric heaters 3A, 3B, and 3C in the embodiment, and the electric heaters 3A, 3B, and 3C are dense at the periphery of the bottom of the dumpling pan 2 and rough at the center, It is arranged so as to have a density between dense and coarse. Thereby, the calorific value of the electric heater 3 around the pan where heat easily escapes is increased, and the calorific value of the electric heater 3 at the central portion of the pan where heat rises and the temperature rises relatively easily is reduced. It is configured so as to be heated substantially uniformly, so that it is baked uniformly over the entire area of the dumpling pan 2. Each terminal of the electric heaters 3A, 3B, 3C is connected to each phase of the three-phase power source. The electric heater 3 is, for example, 3.0 KW having a larger capacity than the conventional one so that the heating control of the dumpling pan 2 can be easily performed.

  In addition, in the Example, although the arrangement | positioning of the electric heater 3 (3A, 3B, 3C) was made dense in the periphery part of the dumpling pan 2 and roughened in the center part, the calorific value of the periphery part was made larger than the center part. Not limited, the length of the three electric heaters 3A, 3B, 3C of the same capacity (for example, 3.0 kW) is changed, the shortest electric heater 3A in the peripheral portion, the longer electric heater 3B in the intermediate portion, Further, a longer electric heater 3C may be arranged at the center. With the same capacity, the amount of heat generated per unit length of the short electric heater 3A increases, and the amount of heat generated per unit length decreases as the electric heater 3C has a longer length. It becomes possible to make the temperature of the dumpling pan 2 uniform by making the calorific value of the portion larger than the central portion.

  On the other hand, the water supply device 30 described above is for supplying water into the dumpling pan 2, and the heat exchange unit 14 is provided in the water supply path of the water supply device 30. This heat exchanging part 14 is arranged in a heat exchanging relationship with the electric heater 3, and heats the water flowing in the water supply path of the water supply device 30 by the radiant heat of the electric heater 3 while passing through the heat exchanging part 14. Can do.

  In this case, the heat exchanging unit 14 is provided in the cover 4 that covers the electric heater 3. That is, the heat exchanging portion 14 of the present embodiment is formed in the bottom portion of the cover 4 disposed substantially in parallel with the electric heater 3 attached to the bottom surface of the dumpling pan 2.

  The heat exchanging portion 14 has a box shape, and a part of the water supply path of the water supply device 30 meanders by partitioning the inside thereof in a meandering manner as shown in FIG. Configured. An inlet 14A is formed at one end of the water supply path in the heat exchanging section 14, and an outlet 14B is formed at the other end. A water supply pipe 32 connected to a water source such as water supply is connected to the inlet 14A, and the outlet 14B is connected to the outlet 14B. Is connected to one end of the water supply passage 40 and the other end of the water supply passage 40 to the nozzle 11. Further, in the embodiment, about 400 cc of water can be stored in the heat exchange unit 14.

  Thus, by providing the heat exchanging part 14 of the water supply device 30 in the cover 4 of the electric heater 3, the amount of heat transmitted to the lower side of the cover 4 by the water stored in the heat exchanging part 14 is more effective. Can be reduced. As a result, it is possible to further improve the heat shielding effect on electric components such as a control device 20 provided below the cover 4 which will be described later. Further, by forming the water supply path in the heat exchanging section 14 in a meandering manner, the distance until the water introduced into the inlet 14A reaches the outlet 14B is increased, and the water in the path is radiated by the radiant heat of the electric heater 3. The water pushed out from the outlet 14B can be always heated to a substantially constant temperature. That is, the water that has flowed in first from the inlet 14A is discharged first from the outlet 14B, so that the cold water that has just flowed in from the inlet 14A does not flow out.

  The water supply path of the water supply device 30 includes a water supply pipe 32 for supplying water from a water source, the heat exchange unit 14 configured in the cover 4, a water supply passage 40, and the nozzle 11. The water supply pipe 32 is provided with a water supply electromagnetic valve 34 that controls water supply from a water source, and is connected to the control device 20.

  When the water supply electromagnetic valve 34 is opened by the control device 20, the water from the water source passes through the water supply pipe 32, the heat exchanging unit 14, and the water supply passage 40 constituting the water supply path of the water supply device 30 in this order. It is set as the structure discharged from the front-end | tip part 11A of the inside of the gyoza pan 2. FIG. The water supply passage 40 has a small inner diameter, and the amount of water remaining in the water supply passage 40 from the outlet 14B of the heat exchanging section 14 to the nozzle 11 is reduced, and water having a low temperature is discharged from the nozzle 11. Is suppressed.

  On the other hand, the cover 4 includes the bottom portion and a wall portion extending upward from the outer peripheral edge of the bottom portion. The cover 4 is movable in the vertical direction with respect to the dumpling pan 2 and the electric heater 3 by, for example, a vertical hole formed in the wall portion and a screw that engages and engages with the frame body 10. The distance between the electric heater 3 and the heat exchanging portion 14 provided in the bottom portion can be adjusted by moving the cover 4. Thus, the distance between the cover 4 and the electric heater 3 can be adjusted by making the cover 4 movable in the vertical direction. Therefore, in practice, the distance is adjusted such that the water in the heat exchanging portion 14 provided in the cover 4 does not boil due to the heat generated by the electric heater 3 as described later, and the temperature becomes as high as possible.

  An operation panel 19 having a plurality of adjustment knobs 13 for adjusting the temperature of the power switch 12 and the electric heater 3 and the heating time is provided on the outer peripheral surface (left side in the figure) of the frame body 10. . The operation panel 19 is connected to a control device 20 provided at the bottom of the frame body 10. The cover 4 is disposed between the control device 20 and the electric heater 3 and plays a role of preventing radiant heat from the electric heater 3 from being transmitted to the control device 20. In this case, since the heat exchanging part 14 at the bottom of the cover 4 is located above the control device 20, the internal water effectively blocks heat transfer.

  The control device 20 is composed of a general-purpose microcomputer or the like that controls the dumpling baking apparatus 1, and detects the temperature of the operation panel 19 and the dumpling pan 2 on the input side of the control device 20 (not shown). A temperature sensor is connected. Moreover, the electric heater 3 and the water supply electromagnetic valve 34 etc. are connected to the output side, and the control apparatus 20 is based on the temperature etc. of the dumpling pan 2 detected with the information input into the operation panel 19, and a temperature sensor. Control these.

  Next, the operation of the dumpling baking apparatus 1 with the above configuration will be described in detail with reference to the flowchart of the control device 20 shown in FIG. The temperature adjustment, heating time, etc. of the electric heater 3 are set in advance to a predetermined set temperature, and when the power switch 12 is ON, the control device 20 executes energization control when the electric heater 3 is not loaded. Thus, the dumpling pan 2 is preheated to a substantially constant temperature, for example, + 200 ° C., and is in a standby state for baking the dumplings 6. Further, in the heat exchanging unit 14, the water supply electromagnetic valve 34 is opened to store the predetermined amount of water described above in advance. Therefore, the water stored in the heat exchange unit 14 is heated to a predetermined temperature (a predetermined temperature determined by the distance, for example, about + 60 ° C. to + 90 ° C.) by the radiant heat of the electric heater 3.

  From this state, when the user opens the lid member 5 and puts a large number of dumplings 6 (in this case, either frozen or freshly prepared dumplings) in the dumpling pan 2 and closes the lid member 5, the control device In step S1, it is determined that the mode control is under actual load, and the process proceeds to step S2.

  Therefore, the control device 20 opens the water supply electromagnetic valve 34 for 3 seconds, for example. Thus, a predetermined amount, for example, about 100 cc of water from the water source is introduced into the heat exchanging unit 14 from the inlet 14 </ b> A through the water supply pipe 32. About 100 cc of water is introduced into the heat exchanging unit 14 from the inlet 14A, so that the water is stored in advance in the heat exchanging unit 14 and heated to a substantially constant temperature by the radiant heat of the electric heater 3 as described above. Is pushed in the direction of the outlet 14B and enters the water supply passage 40 (nozzle side) from the outlet 14B. Then, about 100 cc of water is discharged from the tip 11 </ b> A of the nozzle 11 into the gyoza pan 2 through the water supply passage 40, and uniformly distributed over the gyoza pan 2.

  At this time, water from the water source is introduced into the inlet 14 </ b> A of the heat exchanging unit 14 to be stored in the heat exchanging unit 14, and the water on the outlet 14 </ b> B side that has already been heated to a substantially constant temperature by the electric heater 3. Is pushed in the direction of the nozzle 11 and discharged from the nozzle 11, so that water heated to a substantially constant temperature is always discharged into the dumpling pan 2.

  In step S2, the control device 20 opens the water supply electromagnetic valve for 3 seconds to supply 100 cc of water to the dumpling pan 2, and the temperature of the dumpling pan 2 heated to + 200 ° C. by this water supply decreases, step S3. Thus, the control device 20 heats the electric heater 3 at an energization rate of 80%. In step S4, the control device 20 repeats step S3 and step S4 until the temperature of the dumpling pan 2 detected by the temperature sensor 18 changes from falling to rising, and steams the dumpling 6 for a predetermined time.

  In this case, since the preheated water is discharged to the dumpling pan 2 in step S2, the amount of heat required to heat the water itself can be reduced as compared with the case of discharging the low temperature water. For this reason, the steaming time of the dumplings 6 is shortened.

  That is, conventionally, the water from the water source was discharged to the dumpling pan 2 without heating. In this case, since the temperature of the dumpling pan 2 is remarkably lowered by discharging water to the dumpling pan 2, it took a relatively long time for the temperature of the dumpling pan 2 to start rising from falling.

  For this reason, there is a problem that the time until the temperature starts to rise in step S4 of FIG. 4 after the dumplings 6 are added becomes longer, and the baking time of the dumplings 6 becomes longer accordingly.

  However, as in the present invention, the preheated water is discharged into the dumpling pan 2 so that the steaming time can be shortened, and the time required until the dumpling 6 is baked as a whole is shortened. I can. Thereby, since the dumplings 6 can be baked in a shorter time, it is possible to cope with a situation in which a large number of dumplings are baked continuously.

  In addition, in the standby state until the dumplings 6 are put in, the electric heater 3 for heating the dumpling pan 2 generates heat at a substantially constant temperature as described above, so that the heat exchanging unit 14 is radiated by the radiant heat of the electric heater 6. The water inside is also heated to a substantially constant temperature. Thereby, it becomes possible to discharge the water heated to a substantially constant temperature into the heating pan 2 approximately the same amount (100 cc) each time, and the baking of the dumplings 6 can be made uniform.

  Furthermore, since the water is heated by using the radiant heat of the electric heater 3 that is originally radiated without using a special heater for heating the water, the efficiency of the dumpling baking apparatus 1 can be improved. become able to. Moreover, since the distance with the electric heater 3 is adjusted so that the water in the heat exchange part 14 may not boil as mentioned above, when the water in the heat exchange part 14 boils and the cover member 5 is opened. It is also possible to prevent accidents such as hot water being ejected from the nozzle 11 and the operator being burned.

  Furthermore, since the temperature of the dumpling pan 2 is made lower than the power supply rate of 100% by reducing the power supply rate of the electric heater 3 to 80% from the start of baking the dumplings 6, the heated water Even when supplied, sufficient steaming can be performed. Thus, while avoiding a wasteful temperature drop caused by discharging water, it takes a certain amount of time to steam the dumplings 6, thereby reducing the steaming time and producing a suitable texture and taste of the dumplings 6. Can do.

  And if the dumpling pan 2 is heated and predetermined time passes, the temperature of the dumpling pan 2 will change from a fall to an increase over time. When the temperature of the dumpling pan 2 starts to rise, the control device 20 proceeds to step S5, and this time, the electric heater 3 is heated to the dumpling pan 2 with an energization rate of 100%.

  In step S6, the control device 20 repeats steps S5 and S6 until the temperature of the dumpling pan 2 detected by the temperature sensor 18 rises to a preset temperature. As a result, the water supplied to the gyoza pan 2 evaporates, eventually the water in the gyoza pan 2 disappears, the skin of the gyoza 6 burns to a fox color, it is crunchy and crisp, the contents are hot and soft food Gyoza 6 with a feeling and flavor is baked. And if it raises to preset temperature by step S6, it will judge that the baking of the dumpling 6 has been completed, and will progress to step S7. In step S <b> 7, the control device 20 shifts the energization rate of the electric heater 3 to a control standby state at no load.

   When the dumplings are completed, the lid member 5 is opened by the user in order to take out the completed dumplings. However, a small amount of water is supplied from the nozzle 11 in step S2 into the water supply passage 40, but from the heat exchange unit 14. Extruded water remains. The water remaining in the water supply passage 40 is always pushed in the nozzle direction by the water pressure that rises due to heating in the heat exchanging section 14, so that the operation when the lid member 5 is opened (the lid member 5 is lifted upward). As a result, the residual water may drip from the nozzle 11. However, by providing the storage portion 11B in the nozzle 11 as in the present invention, the water dripping from the water supply passage 40 can be stored as shown in FIG. The inconvenience of dripping water on the pot 2 can be avoided.

  On the other hand, at the start, when there is no dumpling 6 in the dumpling pan 2, the control device 20 proceeds to step S8 and performs control at the time of no load (for example, waiting before baking the dumpling 6 or baking of the dumpling 6 is performed. During the period until the next dumpling 6 is fired, the dumpling pan 2 is controlled at, for example, the set temperature + 200 ° C. and waits. In this case, the control device 20 sets the predetermined set temperature when there is a difference between the current temperature of the dumpling pan 2 and the set temperature (+ 200 ° C.). That is, the amount of heat generation is increased as the difference between the set temperature and the current temperature of the dumpling pan 2 decreases. Thereby, the energization rate of the electric heater 3 is suitably controlled.

  In step S8, the energization rate of the electric heater 3 is set in inverse proportion to the difference with the current temperature of the dumpling pan 2. Specifically, for example, when the set temperature of the dumpling pan 2 is + 200 ° C., the current rate of the current dumpling pan 2 is 2 deg. %, When the current temperature of the dumpling pan 2 is + 196 ° C + 196 ° C, the electric heater 3 is 25% energized, and when the current temperature of the dumpling pan 2 is 8 ° difference + 192 ° C When the current rate of 3 is 30% and the current temperature of the dumpling pan 2 is 15 deg. + 185 ° C., the current rate of the electric heater 3 is 40% and the current temperature of the dumpling pan 2 is 20 degrees +180. When the temperature is ° C., the power supply rate of the electric heater 3 is set to 50%. When the current temperature of the dumpling pan 2 is + 170 ° C. with a difference of 30 degrees, the power supply rate of the electric heater 3 is set to 100%.

  Thereby, even when the temperature during standby of the dumpling pan 2 before baking the dumpling 6 is lowered, the dumpling pan 2 can be quickly raised to the set temperature (+ 200 ° C.) and maintained. Therefore, the temperature of the water in the heat exchanging section 14 heated by the radiant heat of the electric heater 3 can always be kept at a substantially constant temperature. Therefore, when starting and baking the dumplings 6, the temperature of the water discharged to the dumpling pan 2 is always substantially constant, so the steaming is sufficient, the contents are hot, and there is a soft texture and flavor. 6 can be baked with savory dumplings 6 with a crisp and crunchy skin.

  As described above in detail, the dumpling baking apparatus 1 of the present invention makes it possible to shorten the baking time while realizing a uniform and good baking condition. A large amount can be continuously fired.

  In this embodiment, when the water supply electromagnetic valve 34 is opened for 3 seconds, about 100 cc of water from the water source is introduced into the heat exchanging unit 14, but the opening time and the amount of water supply of the water supply electromagnetic valve are set in this embodiment. It is not limited to. Moreover, although the heat exchange part 14 was demonstrated with the structure which partitioned off the inside of a box shape in the Example, you may comprise not only that but the serpentine pipe of heat conductivity, for example.

It is a vertical side view of the gyoza grill device of the present invention. It is an enlarged view of the nozzle of the water supply apparatus of the dumpling baking apparatus of this invention. It is a cross-sectional top view of the heat exchanger comprised in the cover of the gyoza-yaki device of this invention. It is a flowchart which shows operation | movement of the control apparatus of the gyoza-yaki device of this invention.

Explanation of symbols

1 Gyoza grill 2 Gyoza hot pot
DESCRIPTION OF SYMBOLS 3 Electric heater 4 Cover 5 Lid member 6 Dumpling 10 Frame 11 Nozzle 11B Water storage part 14 Heat exchange part 14A Inlet 14B Outlet 19 Operation panel 20 Control apparatus 30 Water supply apparatus 32 Water supply piping 34 Water supply solenoid valve 40 Water supply passage

Claims (5)

In a gyoza grilling machine that comprises a pan for grilling gyoza, a heater for heating the pan, and a water supply device for supplying water in the pan, and firing the dumplings charged in the pan,
A dumpling baking apparatus, wherein a heat exchanging portion is provided in a water supply path of the water supply device, and the heat exchanging portion is arranged in a heat exchanging relationship with the heater.   The gyoza-yaki device according to claim 1, further comprising a cover that covers the heater, wherein the heat exchange unit is configured in the cover.   The dumpling baking apparatus according to claim 2, wherein the distance between the cover and the heater is adjustable.   The water supply device includes a nozzle that discharges water into the pan, and introduces water from a water source to an inlet of the heat exchange unit to push out water in the heat exchange unit in the nozzle direction. The gyoza-yaki device according to any one of claims 1 to 3.   The said nozzle is provided with the cover member which opens and closes the said pan, and is provided with the water storage part which can store predetermined amount of water inside, The dumpling baking apparatus of Claim 4 characterized by the above-mentioned.

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