JP2007159413A - Electric cooking device for food - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a downsized electric cooking device for food enabling reduction in running costs and production costs, and simplification of cleaning operation for electrodes after finishing heating operation, homogeneously heating the whole of food regardless of the thickness or the shape of the food, and improved in workability. <P>SOLUTION: The electric cooking device for food cooks food 5 by applying alternating voltage to the food 5 via an alternator 3 connected to an upper-side electrode 2 and a lower-side electrode 1 in contact with both of the upper and lower surfaces of the food 5 respectively. The upper-side electrode 2 comprises a multiple pieces of upper-side stick-like electrodes 22 which are inserted through a lot of through holes 21a formed on a vertically movable upper-side electrode base plate 21 with a driving means in such a condition as to be vertically slidable and prevented from coming off downward, and project downward. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to a food heating and cooking apparatus for cooking food by heating and food and a food heating and cooking apparatus for food.

For example, as shown in FIG. 5, a conventional electric current heating apparatus for this type of food includes a supply means for electrolytic solution and a large number of flexible brushes 102 that have good infiltration into the electrolyte solution 101 connected to the supply means. A conveyor 104 having a porous conveying surface for conveying the food 103 so as to contact the brush 102, a lower electrode 105 disposed on the lower surface of the conveying surface, and an alternating current between the brush 102 and the lower electrode 105 A device composed of a means for applying a voltage is known (for example, see Patent Document 1).
JP-A-11-192060

  However, the conventional food heating and cooking apparatus for foods has the following problems because the upper electrode is constituted by the brush 102 as described above.

That is, the brush 102 constituting the upper electrode is bent in contact with the upper surface of the food 103 conveyed by the conveyor 104, and is repeatedly returned to the original state by the passage of the food 103, so that the electrode is severely worn and its replacement frequency is changed. There is a problem that the running cost for maintenance, replacement, etc. is high, such as increase in the cost.
In addition, the flexible brush 102 having good infiltration has a problem that it is difficult to perform a cleaning operation after the heating operation is completed and requires labor.

  In addition, when the cross section of the food 103 has a kamaboko shape, the contact time of the brush 102 with respect to the end opposite to the transport direction in the food 103 is shorter than the end on the transport side in the one-way transfer heating method using the conveyor 104. Since the heating state varies depending on the directionality of conveyance, it is necessary to reverse the direction of the food 103 in the middle of the conveyance and to reconvey, which deteriorates workability.

  In addition, when the food 103 has a variation in thickness, there is a problem that the brush 102 does not come into uniform contact and the internal temperature during energization varies.

  Moreover, since it is necessary to provide a conveyance means, the apparatus becomes large and a large installation space is required, and the manufacturing cost is high.

  The problem to be solved by the present invention is that the running cost can be reduced, the cleaning operation of the electrode after the heating operation can be simplified, and the whole food can be heated uniformly regardless of the thickness and shape of the food. An object of the present invention is to provide a food energizing and heating cooking apparatus that can improve workability and can further reduce the size and manufacturing cost of the apparatus.

  In order to solve the above-mentioned problem, the food heating and cooking apparatus according to claim 1 applies an AC voltage to the food by an AC power source connected to the upper electrode and the lower electrode respectively brought into contact with the upper and lower surfaces of the food. In this way, the food heating and cooking apparatus heat-treats the food, wherein the upper electrode is composed of a plurality of upper bar-shaped electrodes that can move vertically.

  3. The food heating and cooking apparatus according to claim 2, wherein an AC voltage is applied to the food by an AC power source connected to the upper and lower electrodes respectively brought into contact with the upper and lower surfaces of the food. An electric heating cooking apparatus for food to be heat-treated, wherein the upper electrode is slidable vertically with respect to a plurality of through-holes formed in an upper electrode substrate that can be moved up and down by a driving means, and falls downward. It is constituted by a plurality of upper bar-shaped electrodes that are inserted in a blocked state and protrude downward.

  The food heating and cooking apparatus according to claim 3 is the food heating and cooking apparatus according to claim 1 or 2, wherein the lower electrode is vertically moved with respect to sliding holes formed in a large number on the lower electrode substrate. It is composed of a number of lower bar-shaped electrodes that are slidably inserted and project upward, and each lower bar-shaped electrode is biased in a direction of being lifted upward by a biasing means. It was set as means.

  A food heating and cooking apparatus according to claim 4 is the food heating and cooking apparatus according to claim 2 or 3, wherein the through hole of the upper electrode substrate and / or the sliding hole of the lower electrode substrate is electrically conductive. A conductive liquid supply means for supplying the liquid is provided.

  The electric heating and cooking apparatus for food according to claim 5 is the electric heating and cooking apparatus for food according to any one of claims 2 to 4, wherein the conductive liquid supply means for supplying an electric conductive liquid to the food is provided. It was set as the means characterized by being provided.

  In the food heating and cooking apparatus according to claim 1, as described above, the upper electrode is composed of a plurality of upper bar-shaped electrodes that can move up and down, thereby heating food having a non-uniform thickness. In this case, by moving the upper bar-shaped electrode up and down, the thicker part (higher part) of the food can increase the application time of the AC voltage, so that the food can be heated uniformly.

  In addition, since the upper electrode is composed of a large number of rod-shaped electrodes, compared to a flexible brush with good infiltration, the electrode wear is extremely low and the replacement frequency can be reduced, thus reducing running costs. As we become able to

In addition, since the upper electrode is composed of a large number of rod-shaped electrodes, it is easier to clean the electrode after the heating operation than in the case where it is composed of a flexible brush with good infiltration, and the cleaning operation can be simplified. become.
In addition, since there is no conveyance means that requires a large installation space, the apparatus can be made compact and the manufacturing cost can be reduced.

  In the food heating and cooking apparatus according to claim 2, as described above, the upper electrode can slide up and down independently with respect to the through-holes formed in a large number of upper electrode substrates that can be moved up and down by the driving means. And a plurality of upper bar-shaped electrodes that are inserted in a state where the downward drop is prevented and protrude downward, the upper electrode is driven by the driving means with respect to the food placed on the lower electrode. When the substrate is lowered, the lower end of each of the upper bar-shaped electrodes can be brought into contact with the entire upper surface of the upper surface sequentially with the same pressure according to the shape of the upper surface of the food. Therefore, an AC voltage can be uniformly applied to the entire food by an AC power source connected to each of the upper electrode and the lower electrode.

  Therefore, even if the top surface of the food has irregularities regardless of the thickness or shape of the food, the entire food can be heated uniformly by a single treatment, thereby improving workability. .

  In addition, since the upper electrode is composed of a large number of rod-shaped electrodes, compared to a flexible brush with good infiltration, the electrode wear is extremely low and the replacement frequency can be reduced, thus reducing running costs. As we become able to

In addition, since the upper electrode is composed of a large number of rod-shaped electrodes, it is easier to clean the electrode after the heating operation than in the case where it is composed of a flexible brush with good infiltration, and the cleaning operation can be simplified. At the same time, maintenance can be reduced.
In addition, since there is no conveyance means that requires a large installation space, the apparatus can be made compact and the manufacturing cost can be reduced.

  4. The food heating and cooking apparatus according to claim 3, wherein, as described above, the lower electrode is inserted so as to be vertically slidable with respect to sliding holes formed in a large number on the lower electrode substrate and protrudes upward. It is composed of a large number of lower bar-shaped electrodes, and each lower bar-shaped electrode is biased in the direction of being lifted upward by the biasing means, so that the bottom surface of the food has irregularities. Since the lower bar-shaped electrode can be brought into contact with the entire back surface of the food using the biasing force of the biasing means, an AC voltage can be applied uniformly to the entire food, The whole food can be heated uniformly.

  In the electric heating cooking apparatus of the foodstuff of Claim 4, as above-mentioned, the electroconductive liquid which supplies electroconductive liquids, such as a salt solution, to the through-hole of the said upper electrode board | substrate, and / or the sliding hole of a lower electrode board | substrate. By providing the supply means, it is possible to maintain good conductivity between the upper electrode substrate and the upper bar electrode and / or between the lower electrode substrate and the lower bar electrode. It becomes like this.

  In the electric heating cooking apparatus for food according to claim 5, as described above, by providing a conductive liquid supply means for supplying a conductive liquid to the food, the upper bar electrode and the food It becomes possible to maintain good electrical conductivity during the interval.

  Embodiments of the present invention will be described below with reference to the drawings.

  This Example 1 electric heating cooking apparatus respond | corresponds to the invention of Claim 1, 2, 4, 5.

  FIG. 1 is an overall plan view showing an electric heating cooking apparatus according to the first embodiment, FIG. 2 is a longitudinal sectional view taken along the line AA in FIG. 1, and FIG.

  The electric heating cooking apparatus of the first embodiment includes a lower electrode 1, an upper electrode 2, an AC power supply 3, and a conductive liquid supply means 4, and upper electrodes that are brought into contact with upper and lower surfaces of the food 5, respectively. 2 and an AC power source 3 connected to the lower electrode 1, respectively, to apply an AC voltage to the food 5 and heat the food.

  More specifically, the lower electrode 1 is formed in a substantially square mesh shape in the first embodiment.

The upper electrode 2 includes an upper electrode substrate 21 and a large number of upper bar-shaped electrodes 22.
That is, the upper electrode substrate 21 has a substantially rectangular plate shape with the same width as the lower electrode, and the upper electrode substrate 21 has a plurality of through holes 21a formed at predetermined vertical and horizontal intervals. Each upper bar-like electrode 22 is slidably attached to each through-hole 21a of the upper electrode substrate 21 and is provided with a head portion 22a at its upper end portion to prevent downward drop.

  The upper electrode substrate 21 is supported by four screw rods 6 screwed into female screw holes 21b formed at the four corners, and the four screw rods 6 are not shown. It can be moved up and down by rotating with. That is, the four screw rods 6 and the rotation driving means constitute the driving means for moving the upper electrode substrate 21 in the range of the claims up and down.

  The conductive liquid supply means 4 is provided on the upper side of the upper electrode substrate 21, and is provided with a shower injection part 41 having a large number of injection small holes at the tip thereof. By spraying a conductive liquid such as water, the conductive liquid is supplied to each through hole 21 a of the upper electrode substrate 21. The conductive liquid is also supplied to the upper surface of the food 5 from each through hole 21a through each upper bar electrode 22.

  Next, functions and effects of the first embodiment will be described.

  Since this Example 1 electric heating cooking apparatus is configured as described above, first, when the upper electrode substrate 21 is raised by the driving means, each upper bar electrode 22 has its own weight as shown in FIG. Thus, the inside of each through-hole 21a is lowered downward, and its head 22a is in contact with the opening edge of each through-hole 21a, thereby preventing its fall.

  Next, in this state, the food 5 is placed on the upper surface of the lower electrode 1, and energization of the upper electrode substrate 21 and the lower electrode 1 by the AC power supply 3 is started. As shown in FIG. 3, when the upper electrode substrate 21 is lowered by rotating each screw rod 6 by the driving means while spraying and supplying the conductive liquid from the shower spraying portion 41 to the upper surface of the upper electrode substrate 21, The lower end of each upper bar-shaped electrode 22 comes into contact with the upper surface of the food 5 in order from the higher part, and the lowering of the upper bar-shaped electrode 22 that has come into contact is stopped, and only the upper electrode substrate 21 is lowered.

  Then, when the lower ends of the plurality of upper bar-shaped electrodes 22 come into contact with the entire upper surface of the food 5, the lower ends of the upper electrode substrates 21 are stopped so that the lower ends of the plurality of upper bar-shaped electrodes 22 are placed on the entire upper surface of the food 5. It will be in the state contact | abutted by the equal pressure by dead weight.

  That is, when the lower end of each upper bar-shaped electrode 22 abuts on the upper surface of the food 5, an AC voltage is applied to the food 5 by the AC power source 3 connected to the upper electrode substrate 21 and the lower electrode 1, respectively. The food 5 can be heat-treated.

  Then, by raising the upper electrode substrate 21 at the time when the heat treatment is finished, the head portions 22a of the upper electrode electrodes 22 sequentially come into contact with the through holes 21a of the upper electrode substrate 21, and the upper electrode electrode that has been lowered most. As shown in FIG. 2, the contact state of all the upper bar-shaped electrodes 21 with respect to the upper surface of the food 5 is released.

  Therefore, in a state where the energization by the AC power source 3 is canceled or the energization is maintained, the heat-treated food 5 and the unheated food are replaced, and the food is subjected to the heat treatment according to the above procedure.

  As described above in detail, in this Example 1 electric heating cooking apparatus, as described above, the upper electrode 2 is composed of a plurality of upper bar-shaped electrodes 22 that can move up and down. When heating the food 5 with non-uniformity, the application time of the AC voltage can be increased as the thicker portion (higher portion) of the food 5 is moved up and down, so that the food 5 The effect that it becomes possible to heat uniformly is acquired.

  In addition, since the upper electrode 2 is composed of a large number of upper rod-shaped electrodes 22, the wear of the electrode is extremely small and the replacement frequency can be reduced compared to a case where the upper electrode 2 is composed of a flexible brush with good infiltration. Can be reduced, and

In addition, since the upper electrode 2 is composed of a large number of upper rod-shaped electrodes 22, it is easier to clean the electrode after completion of the heating operation than in the case where it is composed of a flexible brush with good infiltration, and the cleaning operation is simplified. And maintenance can be reduced.
In addition, since there is no conveyance means that requires a large installation space, the apparatus can be made compact and the manufacturing cost can be reduced.

  Further, the upper electrode 2 is inserted in a state in which the upper electrode 2 can be independently slid up and down with respect to the through-holes 21a formed in the upper electrode substrate 21 which can be moved up and down by the driving means and is prevented from dropping downward. When the upper electrode substrate 21 is lowered by the driving means with respect to the food 5 placed on the lower electrode 1 by being constituted by a large number of upper bar-shaped electrodes 22 protruding downward, By utilizing the weight of the upper bar-shaped electrode 22, the lower ends of a number of upper bar-shaped electrodes 22 can be sequentially brought into contact with the entire upper surface according to the shape of the upper surface of the food 5 with the same predetermined pressure. An AC voltage can be uniformly applied to the entire food by the AC power source 3 connected to the lower electrode 1.

  Therefore, even if the upper surface of the food 5 has irregularities regardless of the thickness or shape of the food 5, the entire food can be heated uniformly by a single treatment, thereby improving workability. become.

  Moreover, the upper electrode substrate 21 and the upper bar-like shape are provided by providing the conductive liquid supply means 4 for supplying a conductive liquid such as saline to the through holes 21a of the upper electrode substrate 21 and the upper surface of the food 5. Good conductivity can be maintained between the electrodes 22 and between the lower ends of the upper bar-shaped electrodes 22 and the upper surface of the food 5.

  Next, another embodiment will be described. In the description of the other embodiments, the same components as those of the first embodiment are not shown, or the same reference numerals are given and the description thereof is omitted, and only the differences are described.

  The second embodiment shows a modification of the food heating and cooking apparatus for food in the first embodiment. As shown in the enlarged plan view of the main part of FIG. 4, the lower electrode 1 is a lower electrode substrate 11. Each of the lower bar-shaped electrodes 12 is inserted into a plurality of sliding holes 11a so as to be slidable in the vertical direction and protrudes upward. The point which is urged | biased by the direction lifted upward by the urging | biasing means) 13 differs from the said Example 1. FIG.

  Therefore, in this second embodiment, the same effects as in the first embodiment can be obtained, and even if the lower surface of the food 5 has irregularities, the urging force of the coil spring 13 is used to attach each lower bar electrode 12 to the food. 5 can be brought into contact with the entire back surface of the food, so that an alternating voltage can be applied uniformly to the whole food, and thereby the whole food can be heated uniformly. Is obtained.

  As described above, the embodiments of the present invention have been described with reference to the drawings. However, the present invention is not limited to the above-described embodiments, and the present invention can be applied even if there is a design change or the like without departing from the gist of the present invention. included.

  For example, in the embodiment, the energization start time of the AC power supply 3 is set to be before the lowering of the upper electrode substrate 21 starts. However, the energization of the AC power supply 3 is performed when the lower end of the upper bar electrode 22 contacts the entire upper surface of the food 5. May be started.

  In the embodiment, the end of energization of the AC power source 3 is set as the time when all the upper bar-shaped electrodes 21 are released from contact with the upper surface of the food 5, but energization is started when the upper electrode substrate 21 starts to rise. May be terminated.

  In the embodiment, the upper electrode 2 can slide up and down with respect to the through-holes 21a formed in the upper electrode substrate 21 that can be moved up and down by the driving means, and is prevented from dropping downward. Although a structure in which a large number of upper bar-shaped electrodes 22 are inserted and protrude downward is shown, if the upper electrode 2 is composed of a large number of upper bar-shaped electrodes 22 that can move up and down, This is not limited to the case of using the movable upper electrode substrate 21.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. It is a longitudinal cross-sectional view in the AA line of FIG. It is operation | movement explanatory drawing of the electricity heating cooking apparatus of Example 1. FIG. It is a longitudinal cross-sectional view which shows the lower electrode in the electric heating cooking apparatus of Example 2. FIG. It is a partial vertical side view which shows the electricity heating cooking apparatus of a prior art example.

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 Lower electrode 11 Lower electrode board | substrate 11a Sliding hole 12 Lower rod-shaped electrode 13 Coil spring (biasing means)
2 Upper electrode 21 Upper electrode substrate 21a Through hole 21b Female screw hole 22 Upper bar electrode 22a Head 3 AC power supply 4 Conductive liquid supply means 41 Shower spraying unit 5 Food 6 Screw rod (drive means)

Conductible cooking apparatus of the first embodiment, corresponds to the invention recited in claim 1, 2

In addition, as described above, the upper electrode can slide up and down independently with respect to many through holes formed in the upper electrode substrate that can be moved up and down by the driving means, and is prevented from falling downward. When the upper electrode substrate is lowered by the driving means with respect to the food placed on the lower electrode, each upper rod-like electrode is inserted into the upper electrode and protrudes downward. By utilizing the weight of the electrode, the lower ends of many upper bar-shaped electrodes can be brought into contact with the entire upper surface of the food according to the shape of the upper surface of the food in sequence with the same predetermined pressure. The AC voltage can be uniformly applied to the whole food by the AC power source.

In the food heating and cooking apparatus according to claim 2, as described above, the lower electrode is inserted so as to be vertically slidable with respect to sliding holes formed in a large number on the lower electrode substrate and protrudes upward. It is composed of a large number of lower bar-shaped electrodes, and each lower bar-shaped electrode is biased in the direction of being lifted upward by the biasing means, so that the bottom surface of the food has irregularities. Since the lower bar-shaped electrode can be brought into contact with the entire back surface of the food using the biasing force of the biasing means, an AC voltage can be applied uniformly to the entire food, The whole food can be heated uniformly.

Claims (5)

An electric heating cooking apparatus for food that heats the food by applying an AC voltage to the food by an AC power source connected to an upper electrode and a lower electrode respectively brought into contact with upper and lower surfaces of the food,
A food heating and cooking apparatus for food, wherein each of the upper electrodes is composed of a plurality of upper bar-shaped electrodes that are movable up and down. An electric heating cooking apparatus for food that heats the food by applying an AC voltage to the food by an AC power source connected to an upper electrode and a lower electrode respectively brought into contact with upper and lower surfaces of the food,
A large number of the upper electrodes are inserted into the through-holes formed in a number of upper electrode substrates that can be moved up and down by the driving means so that each of the upper electrodes can be slid up and down and prevented from falling down. A food heating and cooking apparatus, comprising an upper bar electrode of a book.   The lower electrode is composed of a plurality of lower bar-shaped electrodes that are inserted so as to be slidable vertically with respect to sliding holes formed on the lower electrode substrate and project upward. The food heating and cooking apparatus for food according to claim 1 or 2, wherein each is energized in a direction of being lifted upward by an energizing means.   4. The food product according to claim 2, further comprising conductive liquid supply means for supplying a conductive liquid to the through hole of the upper electrode substrate and / or the sliding hole of the lower electrode substrate. Electric heating cooking device.   The conductive heating cooking apparatus for food according to any one of claims 2 to 4, further comprising conductive liquid supply means for supplying a conductive liquid to the food.

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