JP2007105205A - Control method and rice cooking method of catering unit - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a control method and rice cooking method capable of cooking rice with neither sticking nor burning rice grains to tableware using ordinary and low cost heat-resistant tableware and capable of cooking rice while disposing a plurality of pieces of tableware on a single tray. <P>SOLUTION: This control method of a catering unit U is characterized in that the heat-resistant tableware (a rice cooking pot R1) in which a prescribed amount of rice and a prescribed amount of water are put, is mounted on one or a plurality of trays T positioned on a heating area H, heated air which has a prescribed temperature condition and a time condition and whose temperature is controlled by a heating means according to a rice cooking process is sent to the heating area to expose the tableware to the heated air, raise its temperature and cook the rice in the tableware, and other foods mounted on respective trays in the heating area are exposed to the heated air to raise their temperature, on the other hand, cooling air whose temperature is controlled by a cooling means according to a prescribed condition is sent to the cooling air. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention was placed on a tray using a catering unit for heating or cooling and serving each person in a state where food for one meal was placed on the tray in a hospital, a care facility, a welfare facility, etc. The present invention relates to a control method and a rice cooking method for a serving unit that cooks rice for each meal in tableware.

  Traditionally, in school lunches at hospitals, nursing homes, welfare facilities, etc., the foods to be provided are cooked together at a lunch center in a remote location, and the prepared foods are placed on a tray so that they can be easily served. In many cases, the food is delivered to a meal facility such as a hospital and refrigerated until the serving time in a refrigerator provided in each facility. The food is refrigerated for hygiene reasons, but there are some foods that have a reduced texture when the cold food is served as it is.

Therefore, a food refrigeration / heating system (generally called the “Cook Chill System”) has been developed to reheat or cool the food that has been kept cold at the time of laying and transport it to the patient or other food supplier. Has been.
In such a cook chill system, a layout unit U as shown in FIGS. 1 to 3 is used. 1 is a perspective view showing a state in which the accommodation unit A and the station unit B are opposed to each other, FIG. 2 is a perspective view showing a state in which the door of the accommodation unit A is opened, and FIG. It is a perspective view which shows the whole layout unit U to which the unit A was connected.

  A schematic configuration of the laying unit U includes a transfer wheel (caster) 1, an openable / closable sealed door 2, a storage unit 3 that can store a heat-resistant tray T for distribution over a plurality of stages, and a storage unit 3. A heat-insulating storage unit A including a partition plate member 4 which is positioned above the tray T in the attaching / detaching direction and forms a heating region H and a cooling region C on each tray T; Connecting means (for example, the electromagnet device 10) and heating means 20 (for example, an electrothermal type) that generates cooling air and heated air and supplies the air to the inside of the housing unit A that is connected by opening the sealed door 2 Station unit B provided with a heater (not shown in the figure), an electric fan 21) and a cooling means 30 (for example, a gas compression type cooling device (not shown in the figure) and an electric fan 31). , With the storage unit A connected to the station unit B, the partition plate member 4 in the storage unit A guides the heated air to the heating area H and the cooling air to the cooling area C, and places them on the tray T. The cold-reserved food (F1, F2) etc. to be heated or cooled as required.

By the way, in the past, the heat-resistant tableware R in which a serving of rice (cooked rice) is served is placed on the heating area H side on each tray, and reheated together with other prepared dishes, I was serving a distributor.
However, when the heat-resistant tableware R is heated from the surroundings by the heated air, the rice grains stick to the inside of the tableware R and become dried, and there is a problem that the texture of the rice is impaired. In particular, for patients who are forced to live limited due to hospitalization, etc., meals are one of the pleasures, and there is a desire to eat at least rice that is close to freshly prepared. In addition, in meal facilities such as hospitals, in order to eliminate the need for large rice cookers and to save time and effort for rice cooking (rice washing work, pot washing work, etc.), the serving unit itself can cook each meal. There was a request to do it.

  Then, in order to solve the said subject, the cooking unit (rice cooking rice wheel) which enabled it to cook rice for each meal in a storage unit is proposed (patent document 1).

The rice cooker disclosed in Patent Document 1 is provided with a heater (panel heater) at a predetermined portion on each tray, and heat-resistant tableware in which a serving of rice and a predetermined amount of water is placed is placed on the heater. The rice in each tableware is cooked by energizing each heater.
Japanese Patent No. 3512719

  However, the invention of Patent Document 1 has a problem that the cost increases because it is necessary to provide a heater for each tray. In addition, a special rice cooker that can efficiently conduct the heat of the heater is required, which also causes an increase in cost. In particular, in large hospitals where the number of hospitalized patients is large, trays and rice cookers for the number of patients are required, so the cost is greatly affected.

  Moreover, since the position where rice can be cooked in the tray is fixed by the arrangement of the heater, for example, it is not possible to arrange a plurality of dishes on one tray and cook rice for a plurality of people at once, and the efficiency is low. There was also.

  In addition, an induction heating (electromagnetic induction heating: IH) type heating coil is arranged in a predetermined position of each tray in place of a normal heater, and a method of cooking rice is proposed. A special tableware provided with a metal panel is required, and there is a problem that the cost is increased as in the case of the heater method. In addition, in the case of the IH method, heat generation is concentrated on the bottom surface of the tableware, so that there is a disadvantage that the rice grains that are in contact with the bottom of the tableware tend to stick or burn. Moreover, it has the same difficulty as the heater method described above, in which a plurality of dishes are arranged on one tray and a plurality of people cannot cook rice at a time.

  Therefore, the present invention can cook rice without causing rice grain sticking or scorching in the tableware using low-cost ordinary heat-resistant tableware in the serving unit, and arranging a plurality of tableware on one tray. It aims at providing the control method and the rice cooking method of the serving unit which can also cook rice.

  In order to achieve the above object, a control method for a laying unit according to claim 1 includes a transfer wheel, an openable / closable sealed door, a storage part capable of storing a heat-resistant tray for laying over a plurality of stages, and the storage. And a partition member that forms a heating region and a cooling region on each tray and is located above the tray in the attachment / detachment direction, and a heat-insulating accommodation unit, and means for connecting the accommodation unit A heating unit that generates heating air and supplies it to the heating region; and a cooling unit that generates cooling air and supplies the cooling region to the cooling region. In the connected state, the food placed on the heating area side is heated with the heated air, and the food placed on the cooling area side is cooled with the cooling air. In the serving unit, according to the rice cooking process having a predetermined temperature condition and time condition, the heated air temperature-controlled by the heating means is sent to raise the temperature by exposing the tableware to the heated air and cook the rice in the tableware. In addition, other foods placed in the heating area on each tray are exposed to the heated air to raise the temperature, while cooling air whose temperature is controlled by the cooling means according to a predetermined condition is fed into the cooling area. It is characterized by that.

  Moreover, the control method of the serving unit which concerns on Claim 2 has the said rice cooking process having at least a temperature rising process (temperature rising process), a temperature holding process (temperature holding process), and a slow cooling process, It is characterized by the above-mentioned. To do.

  According to a third aspect of the present invention, there is provided a method for controlling a laying unit, wherein the temperature raising step is a step of raising the temperature of the heating region to 110-120 ° C. in about 15 minutes, and the temperature holding step is a step of heating the heating region. The step of maintaining the temperature at about 120 ° C. for 45 to 50 minutes, wherein the slow cooling step is a step of gradually cooling the heating region to about 95 ° C. in about 15 minutes.

  On the other hand, the rice cooking method according to claim 4 includes a transfer wheel, an openable / closable sealed door, an accommodating portion capable of accommodating a heat-resistant tray for serving over a plurality of stages, and an attaching / detaching direction of each tray in the accommodating portion. A partition member that forms a heating region and a cooling region on each tray, and is provided with a heat-insulating accommodation unit, a connecting means for the accommodation unit, and generates heated air, In the state where the heating unit for supplying to the heating area and the station unit including at least the cooling means for generating cooling air to supply to the cooling area, the storage unit is connected to the station unit, A food unit placed on the heating area side is heated with the heated air, and a food unit placed on the cooling area side is cooled with the cooling air. By feeding the heated air temperature controlled by said heating means in accordance cooking step comprises a condition and time condition, characterized by cooking the rice in said tableware the dishes allowed to warm by exposure to the heated air.

  Moreover, the rice cooking method which concerns on Claim 5 has the said rice cooking process at least having a temperature rising process (temperature rising process), a temperature holding process (temperature holding process), and a slow cooling process.

  Moreover, the rice cooking method which concerns on Claim 6 WHEREIN: The said temperature rising process is a process of heating up the said heating area | region to 110-120 degreeC in about 15 minutes, and the said temperature holding process is 45-50 in the said heating area | region. The step of maintaining the temperature at about 120 ° C. over a period of time is characterized in that the slow cooling step is a step of gradually cooling the heating region to about 95 ° C. in about 15 minutes.

  According to the invention according to claim 1, in the serving unit, various foods can be reheated or cooled, and rice can be cooked with tableware placed in the heating area without causing sticking of rice grains or scorching. It is possible to provide a tasty meal with good taste consisting of a menu such as warm prepared dishes, freshly cooked rice and a moderately chilled salad to the distributors such as patients.

  Similarly, according to the invention according to claim 4, the table can be cooked with the tableware placed in the heating area by using the laying unit without causing the rice grains to be stuck or burnt. It is possible to provide delicious rice to distributors.

  Moreover, since both the invention of Claim 1 and Claim 4 can cook rice using cheap normal heat-resistant tableware (for example, tableware made from ceramics or melamine resin), it is compared with the case where exclusive tableware is used. Cost can be reduced.

  Furthermore, in the invention of claim 4, since it is possible to arrange only a plurality of dishes on one tray and perform only rice cooking, efficiency and versatility can be improved, and various meals are provided in the operation of the school lunch facility. Can respond to various aspects and requirements.

  According to the invention which concerns on Claim 2 and Claim 5, in the said rice cooking process, rice with good taste can be cooked by performing at least a temperature rising process, a temperature holding process, and a slow cooling process.

  According to the invention which concerns on Claim 3 and Claim 6, the said heating area | region is heated up to 110-120 degreeC in about 15 minutes by the said temperature rising process, and the said heating area | region is 45-50 minutes in the said temperature holding process. Rice having better taste can be cooked by the rice cooking step of maintaining the temperature at about 120 ° C. and gradually cooling the heating region to about 95 ° C. in about 15 minutes in the slow cooling step.

Embodiments of a layout unit control method according to the present invention will be described below with reference to the drawings.
The arrangement of the layout unit used for carrying out this control method is basically the same as that described in the background art, and has the arrangement shown in FIGS.

Here, the configuration will be described in more detail with supplementary explanation.
The catering unit U includes a heat-insulating accommodation unit A that can be transported, and a station unit B that includes heating means and cooling means.
The housing unit A is formed in a box shape from stainless steel (for example, SUS304 stainless steel), and four transfer wheels (casters) 1 are provided on the bottom surface, and the handle bar 7 provided on the upper part is grasped by hand. It can be transported by operating.

  Sealable doors 2 that can be opened and closed are provided before and after the accommodating portion 3 that can accommodate the heat-resistant trays T for serving over a plurality of levels (in this embodiment, 10 levels). In the accommodating part 3, the partition plate member 4 which forms the heating area | region H and the cooling area | region C on each tray T located in the attachment / detachment direction of each tray T is provided. In the present embodiment, the partition plate member 4 itself is provided with a groove 4a for inserting and holding each tray T in the horizontal direction. Although not shown in the drawing, holding portions for holding the end portions of the respective trays T are provided on the left and right inner walls of the storage portion 3.

  In FIG. 2, reference numeral 5 denotes a guide roller, which can smoothly connect the accommodation unit A and the station unit B by engaging with a guide portion 60 provided below the station unit B, which will be described later. it can. Reference numeral 6 denotes a magnetized portion, which is attracted by the operation of the electromagnet device 10 on the station unit B side and fixes the accommodation unit A in a state where the door 2 on the station unit B side is opened to the station unit B. ing. The electromagnet device 10 is automatically controlled by the control device 40 when the connection of the accommodation unit A is detected by a connection sensor (microswitch, etc.) S1 (see the block diagram shown in FIG. 4) provided on the station unit B side. It is designed to work.

One station unit B is fixed to a predetermined position such as a lunch facility by a leg portion 70.
Heating means (heating device) 20 that generates cooling air and heating air and supplies the air to the inside of the accommodation unit A connected by opening the sealing door 2 in the opening on the front side of the station unit B; Cooling means (cooling device) 30 is provided.

  The heating device 20 includes, for example, a vertically long electric heater 22 disposed over the height direction of the opening, and a motor 23 that rotates a fan that blows heated air. As the electric heater 22, for example, a heater having an output of 3 kW in the upper half and 3.9 kW in the lower half is employed. The reason why the heater in which the upper output is suppressed from the lower output is used is to suppress the upper temperature in the housing portion 3 from being increased due to the property that the heated air having a high temperature rises.

  The cooling device 30 includes, for example, a gas-cooled compressor 32 and a motor 33 that rotates a fan that blows cooling air.

A partition plate 50 is provided substantially in the center of the opening of the station unit B in the height direction so as to isolate the heating air and the cooling air.
An electromagnet device 10 is disposed above and below the opening of the station unit B as a connecting means with the housing unit A.
On the upper front side of the station unit B, a control device 40 is provided.

As shown in the block diagram of FIG. 4, the control device 40 includes, for example, a microcomputer M as a control system, and is connected to a setting switch group 41 and a display 42 including an LED display device (FIG. 4). reference).
A temperature sensor S2 installed in the housing unit 3 is connected to the control device 40, and the output of the heater 22 is set so that the temperature in the housing unit 3 becomes a set temperature based on temperature information from the temperature sensor S2. Is to control.

  As shown in FIG. 5, the setting switch group 41 includes a power switch 41a for turning on / off the power of the station unit B, setting items ("heating temperature setting", "cooling temperature setting", "time setting", "timer setting"). , Etc.) and a numerical value setting switch 41c for increasing / decreasing a set temperature, a set time, and the like.

  The display 42 displays a set temperature (“heating temperature display” and “cooling temperature display” can be selected by operating the selection switch 41b), and a time display for displaying the set heating time and cooling time. It is comprised from the part 42b and the timer display part 42c which displays the time which starts heating and cooling.

  Moreover, although the heat-resistant tableware R used for rice cooking is not specifically limited, For example, rice cooking container R1 as shown in FIG. 6 can be used. Rice cooking container R1 is comprised from the container main body 100 shape | molded with ceramics or a melamine resin, and the lid | cover 101 hold | maintained in the state which falls inside the container main body 100 a little. In the container main body 100, for example, 70 g of rice and 100 cc of water (usually a ratio of 1.4 times the water to the rice 1) are put.

By using such rice cooking container R1, moderate pressure can be applied at the time of rice cooking with the lid 101, and rice with better taste can be cooked.
In addition, since it is necessary to adjust the softness and quantity of rice according to a patient's medical condition etc. in the hospital meal etc., it is desirable to change the quantity of the said rice and water suitably. For example, when cooking rice porridge, it is good to use 30 g of rice and 150 cc of water (the ratio of water is five times that of rice 1).

Next, the process procedure regarding the rice cooking performed by the microcomputer M of the control apparatus 40 of the station unit B is demonstrated with reference to the flowchart shown to FIG. 7 and FIG.
In the storage unit 3 of the storage unit A connected to the station unit B, as shown in FIG. 2, there are 10 trays T on which the rice cooking containers R1 containing various foods F1 and F2 and rice and water are placed. Is housed over.

FIG. 7 is a flowchart showing a processing procedure of setting processing for setting temperature and time.
When the power switch 41a of the station unit B is turned on (step S1), the setting process is started. First, the temperature display part 42a is in a blinking state, and it is determined whether or not the heating temperature is set in step S2, and the standby state is set until it is set. In this state, the heating temperature is set by operating the numerical value setting switch 41c. In the present embodiment, the temperature of the heater H can be set up to a maximum of 130 ° C., but it is desirable to heat the inside of the accommodating portion 3 to 110 to 120 ° C. in the heating process for cooking rice by experiments of the present inventors. Therefore, the heating temperature is set to “120 ° C.” here. If it is determined that the heating temperature has been set, the process proceeds to step S3, where it is determined whether the heating time has been set, and the time display unit 42b flashes and is in a standby state until it is set. In this state, the heating time is set by operating the numerical value setting switch 41c. Since it is known that it is desirable to continue heating at 110 to 120 ° C. for 45 to 50 minutes in the temperature rising process and the temperature holding process in the rice cooking process in which rice is cooked by experiments of the present inventors. Set the heating time to "45 minutes". As will be described later with reference to the graph of Table 1 and FIG. 9, after the heating time has elapsed, a slow cooling step of gradually cooling to about 95 ° C. in 15 minutes is automatically executed under the control of the microcomputer M.

Next, in step S4, the cooling temperature is set to, for example, 10 ° C., and in step S5, the cooling time is set to, for example, 60 minutes. Then, the process proceeds to step S6.
In step S6, it is determined whether the timer has been set, and the timer display unit 42c is in a blinking state and is in a standby state until it is set. In this state, the timer setting is performed by operating the numerical value setting switch 41c. Here, for example, preparation for lunch is assumed, and the time required for serving is set to 10:00 AM.

  Next, in step S7, the setting values set in steps S2 to S6 are stored in the storage unit provided in the microcomputer M, and the process ends (the microcomputer M starts measuring the timer time based on the internal clock). ).

Next, the processing procedure of the rice cooking heating process will be described based on the flowchart of FIG.
As described above, at the same time as the setting process is completed, the timer time is started, and it is determined in step S10 whether or not the timer setting time has come. If it is not the set time, the time is kept, and if it is determined that the set time has been reached, the process proceeds to step S11.

In step S11, based on a control program stored in a ROM built in the microcomputer M, a temperature raising process (temperature raising process) which is the first stage of the rice cooking process is executed.
This heating process employs heating conditions optimized for rice cooking using the serving unit U based on information obtained by the rice cooking experiments of the present inventors. Specifically, the output of the heater 22 is controlled so that the temperature of the heating region H in the housing portion 3 reaches the set temperature (120 ° C.) in about 15 minutes.

  Next, in step S12, it is determined whether or not the set temperature has been reached. Here, the microcomputer M makes a determination by making a comparison with the set temperature (120 ° C.) based on the temperature information input from the temperature sensor S2 disposed in the heating region of the housing 3. If it is determined that the set temperature has not been reached, the temperature increasing process in step S11 is continued, and if it is determined that the set temperature has been reached, the process proceeds to step S13.

In step S13, the temperature holding process (temperature holding process) which is the 2nd step of a rice cooking process is performed.
This temperature holding treatment is based on information obtained by the rice cooking experiment of the present inventors, etc., and adopts heating conditions optimized for rice cooking using the catering unit U. Specifically, it is set for 30 minutes. The output of the heater H is controlled so as to maintain the temperature (120 ° C.).

  Next, it is determined whether or not 45 minutes have passed since the transition to Step S14. If it has not reached 45 minutes, the temperature holding process in step S13 is continued, and if it is determined that 45 minutes has been reached, the process proceeds to step S15.

  In step S15, a slow cooling process is performed. In this slow cooling step, the temperature of the heating region H in the accommodating portion 3 is gradually cooled to about 95 ° C. in 15 minutes. More specifically, the temperature of the heater 22 is lowered to 70 ° C. and held for 15 minutes.

  Next, it is determined whether or not 15 minutes have passed since the transition to Step S16. When it has not reached 15 minutes, the slow cooling process of step S15 is continued, and when it determines with having reached 15 minutes, a rice cooking heating process is complete | finished.

  The graph of Table 1 and FIG. 9 has shown the result of the temperature measurement at the time of performing the said rice cooking heat processing in the cooking unit U, and cooking rice.

  Here, the internal temperature / HOT and the graph curve t1 in Table 1 indicate the temperature of the heating region H in the accommodating portion 3, and the center temperature and the graph curve t2 in Table 1 are placed on one selected tray T. The temperature of the rice in the set rice cooking container R1 is shown. In addition, the internal temperature / COLD and the graph curve t3 in Table 1 indicate the temperature of the cooling region C in the accommodating portion 3 for reference.

  As shown in the graphs of Table 1 and FIG. 9, the temperature of the heating region H in the container 3 is about 3 ° C. by the heating process of the rice cooking process, and heating by the heater 22 is started from 15 ° C. It has almost reached the target value of the temperature raising process (heated to 120 ° C. in 15 minutes).

  Further, the temperature holding process causes the temperature of the heating region H in the housing portion 3 to change from 118 to 121 ° C. over 15 to 45 minutes, and substantially matches the target value of the temperature holding process (maintains 120 ° C. for 30 minutes). I'm doing it.

  Further, in the slow cooling process, the temperature of the heating region H in the housing portion 3 is gradually cooled from 118 ° C. to 97 ° C. during 45 to 60 minutes, and the target value of the slow cooling process (95 in 15 minutes). (Slow cooling to ℃).

On the other hand, the temperature of the rice in the rice cooking container R1 was started from 7.5 ° C. and finally heated to 89.8 ° C. by the rice cooking process and the slow cooling process.
In addition, the temperature of the cooling area | region C in the accommodating part 3 is hold | maintained at about 3-4 degreeC.

  After the above slow cooling step, the serving unit U was allowed to stand for a predetermined time (15 to 20 minutes), allowed to cool naturally, and the rice cooking container R1 was taken out of the tray T at each stage in the storage 3 and sampled. It was confirmed that all of the trays T were cooked with good taste. As for other foods, the food F1 such as prepared vegetables placed in the heating area H is appropriately reheated, and the food F2 such as salad placed in the cooling area C is appropriately cooled at 3 to 4 ° C. It was confirmed that

  As described above, according to the control method of the serving unit according to the present invention, various foods are reheated or cooled, and the tableware placed in the heating region H (rice cooking container R1) does not cause sticking of rice grains or scorching. It is possible to cook rice, and it is possible to provide delicious meals consisting of menus such as warm prepared dishes, freshly cooked rice and moderately chilled salads to patients etc. in hospital lunches etc. .

  Moreover, since cheap normal heat-resistant tableware (for example, tableware made from ceramics or a melamine resin) can be used instead of the rice cooking container R1, cost can be reduced compared with the case where exclusive tableware is used. Moreover, since it is not necessary to provide a heater or a heating coil in each tray T, cost does not increase.

Next, with reference to FIG. 10 etc., embodiment of the rice cooking method which concerns on another invention is described.
FIG. 10 is a perspective view illustrating a storage state of the storage unit 3 of the storage unit A. FIG.
As shown in FIG. 10, in this embodiment, the above-mentioned rice cooking container R1 (70g of rice and 100 cc of water have been put in as described above) is added to the heating region H on the tray T in the accommodating portion 3. A plurality of (in this embodiment, four is shown, but a maximum of six can be placed) is placed, and nothing is placed in one cooling region C.

The storage unit A in such a storage state is connected to the station unit B described above, and the processing procedure relating to rice cooking by the microcomputer M of the control device 40 of the station unit B (like the embodiment of the control method of the layout unit) ( The setting process of FIG. 7 and the rice cooking heating process of FIG. 8 are performed.
In the present embodiment, since the cooling device 30 does not need to be operated, the setting related to cooling in step S4 and step S5 of the setting process is omitted.

  The temperature condition and time condition in the rice cooking process are the same as those in the embodiment of the control method of the serving unit. That is, in the temperature raising process, the output of the heater 22 is controlled so that the temperature of the heating region H in the housing unit 3 reaches the set temperature (120 ° C.) in about 15 minutes, and in the temperature holding process, over 30 minutes. The output of the heater H is controlled so as to be held at the set temperature (120 ° C.), and in the gradual cooling process, the temperature of the heating region H in the container 3 is gradually cooled to about 95 ° C. in 15 minutes (the temperature of the heater 22 Is reduced to 70 ° C. and held for 15 minutes).

  After executing the rice cooking process under the above conditions, when each rice container R1 is taken out from the tray T of each stage in the accommodation unit A and the rice cooking status is confirmed, the rice is cooked well in all the rice containers R1. I understood.

  Thus, according to the rice cooking method which concerns on this embodiment, by placing a plurality (for example, 4-6 pieces) of rice cooking containers R1 on one tray and cooking rice, each serving is efficiently served. Rice can be prepared, versatility can be improved, and various aspects and requests in the operation of the school lunch facility can be met.

Although the invention made by the present inventor has been specifically described based on the embodiment, the present invention is not limited to the above embodiment, and can be changed without departing from the gist thereof.
For example, in the above embodiment, the case where the control system includes the microcomputer M has been described, but instead, the temperature in the housing portion 3 is adjusted simply by controlling the energization time to the heater 22 by a timer. Also good. That is, it is also possible to realize temperature control by the rice cooking process in the above embodiment by grasping the temperature characteristics of the heater 22 in advance and turning on / off energization at a predetermined timing by a timer according to the characteristics. According to this, since the microcomputer M, a control program, etc. become unnecessary, the control method and the rice cooking method of the serving unit which concern on this invention can be implemented at low cost.

It is a perspective view which shows the state which made the accommodation unit A and the station unit B face each other. It is a perspective view which shows the state which opened the door of the accommodation unit A. FIG. FIG. 3 is a perspective view showing an entire layout unit U in which a storage unit A is connected to a station unit B. 2 is a block diagram illustrating an outline of a circuit configuration of a station unit B. FIG. It is an enlarged view showing a switch group and a display of station unit B. It is sectional drawing which shows the structural example of a rice cooking container. It is a flowchart which shows the process sequence of a setting process. It is a flowchart which shows the process sequence of a rice cooking heat processing. It is a graph which shows the measurement result of the temperature in a rice cooking process and a slow cooling process. FIG. 6 is a perspective view illustrating a storage state of the storage unit 3 of the storage unit A.

Explanation of symbols

U arrangement unit A accommodation unit 1 caster 2 sealed door 3 accommodation part 4 partition part 5 guide roller 6 magnetizing part 7 handle bar T tray R1 rice cooking container H heating area C cooling area B station unit 10 electromagnet apparatus 20 heating means 21 fan 22 Heater 23 Motor 30 Cooling means 40 Control device 41 Switch group (setting switch)
42 Display M Microcomputer S1 Connection sensor S2 Temperature sensor

Claims (6)

A transfer wheel, an openable / closable sealed door, a storage unit capable of storing heat-resistant trays for laying over a plurality of stages, and heating on each tray located above the mounting / demounting direction of each tray in the storage unit A partition member that forms a region and a cooling region, and a heat-insulating accommodation unit having at least
A station unit comprising at least connecting means for connecting to the housing unit, heating means for generating heated air and supplying it to the heating area, and cooling means for generating cooling air and supplying it to the cooling area;
Consisting of
In the state where the accommodation unit is connected to the station unit, the food placed on the heating area side is heated with the heated air, and the food placed on the cooling area side is cooled with the cooling air. In the unit
On one or more trays located in the heating area, a heat-resistant tableware containing a predetermined amount of rice and a predetermined amount of water is placed,
By sending heated air temperature-controlled by the heating means according to a rice cooking process having predetermined temperature conditions and time conditions, the tableware is exposed to the heated air to raise the temperature of the rice in the tableware. While cooking rice, other foods placed in the heating area on each tray are exposed to the heated air to raise the temperature, while the cooling area is supplied with cooling air whose temperature is controlled by the cooling means according to predetermined conditions. A control method of the layout unit characterized by feeding in. The rice cooking process
The method for controlling a layout unit according to claim 1, comprising at least a temperature raising step, a temperature holding step, and a slow cooling step. The temperature raising step is a step of raising the temperature of the heating region to 110 to 120 ° C. in about 15 minutes,
The temperature holding step is a step of holding the heating region at a temperature of about 120 ° C. for 45 to 50 minutes,
The said slow cooling process is a process of gradually cooling the said heating area | region to about 95 degreeC in about 15 minutes, The control method of the layout unit of Claim 2 characterized by the above-mentioned. A transfer wheel, an openable / closable sealed door, a storage unit capable of storing heat-resistant trays for laying over a plurality of stages, and heating on each tray located above the mounting / demounting direction of each tray in the storage unit A partition member that forms a region and a cooling region, and a heat-insulating accommodation unit having at least
A station unit comprising at least connecting means for connecting to the housing unit, heating means for generating heated air and supplying it to the heating area, and cooling means for generating cooling air and supplying it to the cooling area;
Consisting of
In the state where the accommodation unit is connected to the station unit, the food placed on the heating area side is heated with the heated air, and the food placed on the cooling area side is cooled with the cooling air. Using the unit
On one or more trays located in the heating area, a heat-resistant tableware containing a predetermined amount of rice and a predetermined amount of water is placed,
By sending heated air temperature-controlled by the heating means according to a rice cooking process having predetermined temperature conditions and time conditions, the tableware is exposed to the heated air to raise the temperature of the rice in the tableware. A rice cooking method characterized by cooking rice. The rice cooking process
The rice cooking method according to claim 4, comprising at least a temperature raising step, a temperature holding step, and a slow cooling step. The temperature raising step is a step of raising the temperature of the heating region to 110 to 120 ° C. in about 15 minutes,
The temperature holding step is a step of holding the heating region at a temperature of about 120 ° C. for 45 to 50 minutes,
6. The rice cooking method according to claim 5, wherein the slow cooling step is a step of slowly cooling the heating region to about 95 ° C. in about 15 minutes.

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