JP2007285546A - Cooker - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a cooker capable of eliminating a risk that a cooking person receives a burn by the steam of high temperature filled inside and flowing out to the external at once when a lid is opened after the termination of cooking. <P>SOLUTION: This cooker comprises a cooker body comprising a pot portion receiving cooked foodstuff, the lid rotatably attached to the cooker body and opening and closing a top face of the pot portion in accompany with rotation, a heating mechanism for heating the pot portion, a pressurizing mechanism for pressurizing the foodstuff in the pot portion by the steam in a state of closing the top face of the pot portion by the lid, a locking mechanism for locking the lid to the cooker body in a state of closing the top face of the pot portion by the lid, and a damper connecting the lid and the cooker body. The damper energizes the lid to slightly open the lid when the locking of the locking mechanism is released. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to a cooking device, and more particularly to a commercial cooking device capable of heating and cooking a large amount of food at once.

In kitchens such as restaurants and catering facilities that are required to cook ingredients for a large number of people in a short period of time, a commercial cooking machine that can accommodate and cook a large amount of ingredients at once is used. Yes.
In such a heating cooker, in a state where the lid is closed and the inside is sealed, the steam is used by heating the food to generate steam inside or by introducing steam from the outside. There is something that cooks ingredients.

  However, in a cooking device that uses such steam to cook food, when the lid is opened after cooking is completed, the high-temperature steam that fills the inside flows out to the outside at once, and contacts a large amount of high-temperature steam. There was a risk that burned cooks could get burned.

As a technique created for the purpose of eliminating the danger due to such high-temperature steam, for example, there is a technique disclosed in Patent Document 1 below.
The disclosed technology of Patent Document 1 is a heating cooker that performs cooking using high-temperature steam, by spraying cold water on the high-temperature steam into an exhaust passage that discharges the high-temperature steam from the inside of the heating chamber to the kitchen room. A cold water spray that cools the steam to make the primary treatment exhaust, a cooler that cools the primary treatment exhaust to below the room temperature of the kitchen room, and an exhaust fan are provided. And a cooler are provided with a control device that operates at a set output.

According to the technology disclosed in Patent Document 1, since the high-temperature steam in the heating chamber is cooled and condensed after being cooked and before the opening / closing door (lid) is opened, the opening / closing door is opened. Sometimes it is possible to prevent a large amount of high-temperature steam from being released from the entrance of the heating chamber, to prevent the cook from coming into contact with a large amount of high-temperature steam, and to reduce the risk of burns.
However, in the disclosed technique of Patent Document 1, it is necessary to provide many additional mechanisms such as a cold water spray, a cooler, and an exhaust fan inside the cooking device.

In addition, in a heating cooker that cooks food using high-temperature steam introduced inside, a lock mechanism for locking the lid to the main body so that the lid does not open due to steam pressure Is provided.
However, even if the lock mechanism is provided, if the cooking operator does not perform the locking operation sufficiently, there is a risk that the lid may open during cooking and the steam may leak out. In addition, when the lock operation is complicated, there is a problem that workability is deteriorated.

In addition, in a heating cooker that cooks food using high-temperature steam introduced inside, it is usual that a packing is interposed between the lid and the main body to prevent leakage of steam. .
However, in the packing structure adopted in the conventional heating cooker, when the inside is set to a high pressure state for pressure cooking, the packing is deformed due to the pressure of the steam and a gap is partially generated, so that the steam is outside. There was a risk of leakage.

Further, when the cooking of the food is completed by the heating cooker, it is necessary to move the cooked food to a container such as a tray.
In this operation, since it is difficult to lift up the pan portion containing a large amount of food by human power, there is a mechanism that employs a mechanism for tilting the pan portion using the driving force of the cylinder.
However, in the conventional cooking device having such a mechanism, there is a risk that a large amount of food material flows out of the pan at a stroke when the pan portion is tilted, and the food material jumps out of the container.

  In addition, in a heating cooker having an upper lid that opens and closes up and down, the shaft that connects the upper lid and the main body of the cooking machine is composed of two shafts, a right shaft and a left shaft, the right shaft is on the right side of the upper lid, and the left shaft is the upper lid There are connected parts to the left of each, but in such a structure, the upper lid is supported by different shafts on the left and right, so that the upper lid is twisted and accurate opening and closing operations cannot be performed There was a fear.

JP 2003-314825 A

  The present invention has been made in order to solve the various problems of the conventional cooking device as described above, and the lid is opened after cooking without providing many additional mechanisms inside the cooking device. The risk that the high temperature steam filled inside will flow out to the outside at once and the cook worker may be burned can be eliminated, and the upper lid and the main body of the cooking machine can be securely and easily locked. It is easy to release the lock, and steam is not leaked to the outside even if the inside is in a high pressure state for pressure cooking, and a large amount of food is transferred to the tray or other container. It is an object of the present invention to provide a heating cooker in which there is no risk that the ingredients flow from the pan at once and the ingredients jump out of the container, and further, the upper lid is not twisted to prevent an accurate opening / closing operation.

  The invention which concerns on Claim 1 is attached to the cooking machine main body provided with the pan part which accommodates the foodstuffs cooked, and this cooking machine main body so that rotation is possible, and the upper surface of the said pan part is attached with rotation. An upper lid that opens and closes, a heating mechanism that heats the pan portion, a pressurizing mechanism that pressurizes the food in the pan portion with steam in a state where the upper lid closes the upper surface of the pan portion, and the upper lid is the pan portion A lock mechanism for locking the upper lid to the main body of the cooking machine, and a damper for connecting the upper lid and the main body of the cooking machine in a state where the upper surface of the cooking device is closed. The present invention relates to a heating cooker characterized in that when the stop is released, the upper lid is biased so that the upper lid is slightly opened.

  The invention according to claim 2 is characterized in that the locking by the lock mechanism and the release thereof are performed in conjunction with the start and end of pressurization by the pressurization mechanism, respectively. About.

  According to a third aspect of the present invention, the lock mechanism includes a cylinder disposed inside the upper lid so that the rod extends and contracts in the front-rear direction of the upper lid, and extends in the width direction of the upper lid and is coupled to the rod. And both ends of the shaft body are engaged with the engaging claws as the rod expands and contracts. 3. The cooking device according to claim 1, wherein the cooking device is stopped and released.

  In the invention according to claim 4, a packing is interposed between a peripheral lower surface of the upper lid and a peripheral upper surface of the pan portion, and the packing has a substantially Z-shaped cross section, and one end portion of the packing is the pan. It has the shape extended diagonally downward toward the inward of a part, It is related with the heat cooking machine in any one of the Claims 1 thru | or 3 characterized by the above-mentioned.

The invention according to claim 5 has a tilting mechanism for lifting the rear portion of the pan portion and tilting the pan portion,
A guide mechanism is provided on the front side of the pan portion to guide the flow of food stored in the pan portion when the pan portion is tilted by the tilt mechanism, and the guide mechanism is provided on the inner surface of the pan portion. It consists of a spout that is recessed forward in the approximate center and a pair of guide plate portions that are erected at an approximate center of the outer peripheral edge of the pot portion, and the recess in the spout is directed forward The gap between the pair of guide plate portions is formed so as to narrow toward the front, and the maximum gap is equal to or greater than the maximum width of the recess of the spout and the minimum thereof. The heating cooker according to any one of claims 1 to 4, wherein the interval is set to be equal to or larger than a minimum width of the recess of the spout.

  According to a sixth aspect of the present invention, a rotation shaft for rotatably mounting the upper lid with respect to the cooking machine main body is provided behind the upper lid, and both ends of the rotation shaft are arranged at the ends. The upper lid is formed of a linear shaft pivotally attached to the cooking machine body, and the upper lid is connected to a branch shaft extending substantially at right angles from a midway portion of the linear shaft. It is related with the heat cooking machine in any one of Claims 1 thru | or 5 characterized by the above-mentioned.

  According to the first aspect of the present invention, when the lock mechanism that locks the upper lid with respect to the main body of the cooking machine is released, the upper lid is slightly opened by the urging force of the damper, whereby a part of the steam filled in the pan portion is formed. Released to the outside. Therefore, when the cooking worker subsequently opens the upper lid, a large amount of steam is not released at a stretch, and the risk of burning the cooking worker can be eliminated.

  According to the second aspect of the present invention, the locking by the lock mechanism and the release thereof are interlocked with the start and end of pressurization by the pressurization mechanism, respectively, so that the upper lid is locked and released from the cooking machine body. Can be reliably and easily performed.

  According to the third aspect of the present invention, the locking by the locking mechanism and the release thereof are the engagement between the shaft body connected to the cylinder rod provided on the upper lid and the locking claw provided on the peripheral upper surface of the pan portion. Since it is performed by detachment, it is possible to securely and firmly lock the upper lid with respect to the cooking machine body, and to simultaneously perform locking and releasing operations with respect to the plurality of locking claws.

  According to the invention which concerns on Claim 4, the packing interposed between the peripheral lower surface of the upper cover and the peripheral upper surface of the pan part is a cross-sectional substantially Z shape, The one end part is an inner side of the said pan part. Because of the shape extending diagonally downward toward the top, when the inside is set to a high pressure state for pressure cooking, the extension of the packing causes the gap between the upper lid and the pan portion to be reduced by the pressure of steam. Since it is deformed in the direction of elimination, there is no possibility that the steam leaks to the outside.

  According to the invention which concerns on Claim 5, when a pan part inclines in order to transfer the cooked foodstuff to containers, such as a tray, a foodstuff consists of a spout in the inside of a pan part, and a guide plate part in the outside. Since it is guided by the guide mechanism, it becomes possible to transfer the food material from the fixed position to the container little by little, and there is no risk that a large amount of food material flows out from the pan at once and the food material jumps out of the container.

  According to the invention which concerns on Claim 6, the rotating shaft which attaches an upper cover with respect to the said cooking machine main body so that rotation is possible, The linear form by which the both ends were pivotally attached with respect to the said cooking machine main body Therefore, the upper lid is connected to a branch shaft extending substantially at right angles from the midway portion of the linear shaft, so that the upper lid is not twisted and an accurate opening / closing operation cannot be performed.

Hereinafter, preferred embodiments of a cooking device according to the present invention will be described with reference to the drawings.
FIG. 1 to FIG. 5 are views showing the appearance of a cooking device according to the present invention. FIG. 1 is a perspective view with the top lid closed, FIG. 2 is a perspective view with the top lid open, and FIG. 4 is a plan view, and FIG. 5 is a rear view.

The heating cooker according to the present invention includes a cooking machine body (1) and an upper lid (2) attached to the cooking machine body (1) so as to be rotatable.
The cooking machine main body (1) includes a base part (3) provided on each of the left and right sides, and a pan part (4) provided between the left and right base parts (3) for containing ingredients to be cooked. I have.
The upper lid (2) is attached to the cooking machine body (1) via a rotating shaft (5) installed between the left and right base parts (3) (see FIGS. 4 and 5). By rotating about the shaft (5), the upper surface of the pan portion (4) is opened (see FIG. 2) and closed (see FIG. 1).

FIG. 6 is a plan view of the rotating shaft (5).
The rotating shaft (5) is composed of a straight shaft that connects the left and right base portions (3) behind the upper lid (2), and from the middle portion thereof to the front at a substantially right angle from the straight shaft. A branch shaft (51) is extended toward the head (see FIGS. 4, 5, and 6). The angle between the straight shaft and the branch axis (51) is preferably a right angle (90 °) as shown in the figure, but an angle slightly deviated from the right angle (for example, about 80 to 100 °) for convenience of installation. You may change in the range.
The branch shaft (51) is composed of two short shafts extending in parallel to each other with a space between each other, and the distal end of each branch shaft (51) is fixed to the rear surface portion of the upper lid (2). ) And the upper lid (2).

FIG. 7 is a schematic longitudinal sectional view of the cooking device according to the present invention, in which FIG. 7 (a) shows a state where the upper lid is closed, FIG. 7 (b) shows a state where the upper lid is slightly opened, and FIG. 7 (c). Indicates a state in which the upper lid is completely opened.
Dampers (6) are respectively disposed in the left and right base parts (3) of the cooking machine body (1).
Each damper (6) has a lower end attached to the base (3), and an upper end attached to the end of the rotating shaft (5) via the connecting plate (7). The upper end of the connecting plate and the connecting plate (7), and the connecting plate (7) and the rotating shaft (5) are connected to each other so as to be rotatable.

The cooking device according to the present invention locks the upper lid (2) with respect to the cooking machine body (1) when the upper lid (2) closes the upper surface of the pan portion (4), that is, when the upper lid is closed. A locking mechanism (to be described later).
Each damper (6) has its upper lid (2) facing upward so that the upper lid (2) opens only slightly (for example, about 5 to 10 cm) when the locking mechanism is released. Energized.

First, in a state in which the upper lid (2) is closed and locked by the locking mechanism (see FIG. 7 (a)), even if a cooking worker applies a force to open the upper lid (2), it is completely opened. There is no such thing. Even in this state, the damper (6) urges the upper lid (2) upward, but the upper lid (2) is not opened at all because of the locking mechanism.
Next, when the locking mechanism is released, the upper lid (2) is slightly opened by the biasing force of the damper (6) (see FIG. 7B). At this time, since the biasing force of the damper (6) is small, the upper lid (2) cannot be opened any further.
And in the state which the latching by the locking mechanism was cancelled | released, a cooking worker can lift the upper cover (2) completely by lifting the handle (8) attached to the front of the upper cover (2). (See FIG. 7C).

  As described above, in the cooking device according to the present invention, even when the locking mechanism is released, the upper lid (2) is not completely opened but is opened slightly (see FIG. 7B). Since a part of the steam filled in the pan portion is released to the outside, when the cooking worker subsequently opens the upper lid (see FIG. 7 (c)), a large amount of steam is not released at once, The risk of burns for cooks can be eliminated.

FIG. 8 is a plan view showing the internal structure of the upper lid (2), FIG. 9 is a vertical longitudinal sectional view of the upper lid (2), and FIG. 10 is a side sectional view of the upper lid (2). In FIG. 9, the inside of the upper lid (2) is omitted.
The upper lid (2) is composed of a base plate (9) and a cover plate (10), and is arranged in the interior (the space between the base plate and the cover plate) so that the rod extends and retracts in the front-rear direction of the upper lid. A provided cylinder (11) and two shaft bodies (12) extending in the width direction of the upper lid (2) and connected to the rod are arranged. Of the two shaft bodies, one is directly attached to the cylinder rod, and the other shaft body is connected to the shaft body via a connecting rod (13). A guide roller (30) is provided along the side surface of the connecting rod (13).

  The cylinder (11) is fixed to the base plate (9), and the two shaft bodies (12) are moved in the front-rear direction (vertical direction in FIG. 8) inside the upper lid (2) as the cylinder rod expands and contracts. Moving. And the rolling element (14) which consists of a rolling bearing is attached to the both ends of a shaft body (12). Since there are two shaft bodies (12), the number of rolling elements (14) is four in total.

The cylinder (11) and the shaft body (12) described above are components on the upper lid side of the lock mechanism. Next, components on the cooking machine main body side of the lock mechanism will be described.
The components on the cooking machine main body side are constituted by locking claws (15) projecting from both ends in the width direction of the peripheral upper surface of the pan portion (4).
The latching claws (15) are four substantially U-shaped members projecting from the peripheral upper surface of the pan portion (4), and the inner surface (151) on the open side of the substantially U-shape has an upper surface and a lower surface. Both of them are inclined surfaces and have a substantially square shape. Then, as shown in FIG. 10, the four rolling elements (14) described above are fitted into the respective locking claws (15), so that both end portions of the shaft body are engaged with the locking claws (15). Stopped.

FIG. 11 shows the operation of the locking mechanism. In addition, in this figure, illustration of the pan part under the latching claw (15) is omitted.
FIG. 11A shows a state when the rod of the cylinder (11) is extended.
When the rod extends, the shaft body (12) moves forward, and the rolling elements (14) attached to both ends of the shaft body (12) are fitted into the locking claws (15), thereby the upper lid ( 2) is locked and fixed to the main body (1).
When the rod contracts, the shaft body (12) moves rearward, and the rolling elements (14) attached to both ends of the shaft body (12) are detached from the locking claws (15), thereby the upper lid (2 ) Is unlocked from the cooking machine main body (1).
In addition, supply / stop of the air for extending / contracting the rod of the cylinder (11) is performed by opening / closing the electromagnetic valve, and the opening / closing control of the electromagnetic valve is performed by a control means described later.

A packing (16) is interposed between the lower peripheral surface of the upper lid (2) and the upper peripheral surface of the pan portion (4). The packing (16) is attached over the entire periphery of the lower surface of the upper lid, and the shape in plan view is a rectangular frame shape.
FIG. 12 is an enlarged view in the circle A of FIG.
The packing (16) has a substantially Z-shaped cross section (inverted Z-shaped in the portion shown in FIG. 12) as shown in FIG. And one end portion (one end portion of Z-shape) (161) extends obliquely downward toward the inside of the pan portion (4).
Further, from the base end portion (folded portion) of a portion (163) linearly continuous with the one end portion (161) (hereinafter referred to as “lower portion”), one end portion (folded portion) 161) there is a projecting portion (162) extending in the direction opposite to that of 161). As shown in FIG. 12 (b), this protruding portion (162) extends obliquely downward toward the outside of the pan portion (4) as shown in FIG. 161) is substantially perpendicular to the extending direction.

  A channel member (17) is attached to the lower surface of the peripheral edge of the upper lid (2), and the packing (16) is disposed inside the channel member (17). The one end (161) and the protruding portion described above (162) protrudes in substantially opposite directions so as to protrude from the width of the channel material (17).

In the state where the upper lid (2) is closed, the packing (16) is compressed between the upper peripheral surface (41) of the pan portion (4) and the upper lid (2), so that the lower portion (163) and the protruding portion ( 162) closely contact each other along the peripheral upper surface (41) of the pan portion (4) (see FIG. 12 (a)).
In this state, when the inside of the pan portion (4) is brought into a high pressure state for pressure cooking, the pressure of the steam acts as a force pushing the lower portion (163) of the packing (16) downward. For this reason, the packing (16) and the peripheral upper surface (41) of the pan portion (4) come into closer contact with each other, and the vapor is prevented from leaking to the outside.

  In the cooking device according to the present invention, the heating mechanism for heating the pan portion (4) and the upper lid (2) closed the top surface of the pan portion (4), the ingredients in the pan portion (4) are steamed And a pressurizing mechanism for pressurizing.

  The pan portion (4) covers the inner pot portion (42) forming a portion for containing the ingredients, and the side and bottom surfaces of the inner pot portion (42) and is spaced from these surfaces. The heating mechanism is a sheathed heater (44) disposed in a space (44) between the bottom plate of the inner pot portion (42) and the bottom plate of the outer pot portion (43). (See FIGS. 7 and 14).

  The upper lid (2) includes a steam inlet pipe (19) for supplying steam from the outside toward the lower pan (4) with the upper lid closed, and a steam outlet pipe ( 18). Valves (not shown) are connected to these pipes, and the flow of steam can be controlled by opening and closing the valves. However, those not provided with the steam inlet pipe (19) and the steam outlet pipe (18) are also included in the cooking device according to the present invention.

The pressurizing mechanism is a mechanism that pressurizes the food in the pan portion (4) with steam, and more specifically, in a state where the upper lid (2) is closed and the pan portion (4) is sealed, the pan portion (4) It is a mechanism for increasing the pressure of the steam inside and pressurizing the foodstuff.
At this time, the steam (steam for pressurizing the ingredients) in the pot part (4) is obtained by heating the water supplied in the pot part to boil and cook the ingredients stored in the pot part (4). The steam pressure obtained by evaporating by heating in the above-described manner is continued for a predetermined time in a state where the upper lid (2) is closed, whereby the steam pressure in the pan portion is increased.
In addition, when the amount of water supplied into the pan portion (4) is small and it is difficult to sufficiently increase the pressure, the pan portion (4) from the steam inlet pipe (19) is used to increase the amount of steam. Steam can be supplied inside.

  As can be seen from the above description, the pressurizing mechanism in the heating cooker according to the present invention is basically the amount of steam in the pan portion (4) by operating the heating mechanism in a state where the upper lid (2) is closed. This is a mechanism for increasing the pressure and increasing the pressure, and the operation of the heating mechanism is controlled by the control means described below.

The cooking device according to the present invention is provided with a control means for controlling operations of the heating mechanism and the pressure mechanism.
The control means is a computer having a CPU, a memory, and the like, and is built in the cooking machine body (1). The control means includes heating conditions (temperature and heating time) by the heating mechanism and pressing conditions (pressure and pressure) by the pressing mechanism. The pressurization time can be program-controlled based on preset conditions.

  A control panel for inputting the setting of control conditions (heating conditions and pressurizing conditions) by the control means and the start of the control operation (heating process and pressurizing process) on the right front part of the cooking machine body (1) (20) is provided. Moreover, although not shown in figure, in the inside of a cooking machine main body (1), the temperature detection sensor for detecting the temperature in a pan part (4), and the pressure for detecting the pressure in a pan part (4) A pressure detection sensor is provided.

The pressurization of the food by the pressurization mechanism starts the pressurization process from the control panel (20) in a state where the pressurization condition is input from the control panel (20) in advance and the food is put in the pan and the upper lid is closed. The pressurization process is automatically terminated when a preset time has elapsed.
The pressure is controlled by turning on and off the heating mechanism with the upper lid closed. That is, when the heating mechanism is turned on, the amount of steam generated by evaporation increases and the pressure increases, and when the heating mechanism is turned off, the amount of steam generated by evaporation decreases and the pressure decreases. By controlling, it is possible to control so that the pressure value detected by the pressure detection sensor becomes the input set pressure.
When the pressure becomes excessive, the steam can be released to the outside by opening the valve connected to the steam outlet pipe (18).

The control means performs control for interlocking the engagement and release by the lock mechanism and the start and end of pressurization by the pressurization mechanism.
Specifically, when the start of the pressurization process is input from the control panel (20), the control means starts the pressurization process and opens the electromagnetic valve to extend the rod of the cylinder (11) to open the top cover. (2) is locked and fixed to the cooking machine body (1). Then, when the preset time has elapsed, the pressurization process is automatically terminated, and the solenoid valve is closed to contract the rod of the cylinder (11) so that the upper lid (2) is engaged with the cooking machine body (1). Release the stop.

  In this way, the locking by the lock mechanism and the release thereof are interlocked with the start and end of pressurization by the pressure mechanism, respectively, so that the upper lid (2) is locked and released from the cooking machine body (1). Can be reliably and easily performed.

Moreover, the cooking device which concerns on this invention is equipped with the tilting mechanism which lifts the rear part of a pan part (4) and inclines this pan part.
FIGS. 13 to 15 are diagrams showing the configuration of the pan portion (4) and the tilting mechanism. FIG. 13 is a plan view of the pan portion (4) as viewed from above, and FIG. 14 is a front sectional view of the pan portion (4). FIG. 15 is a schematic side sectional view.
The tilt mechanism rotates the tilting rotation shaft (21) disposed in the front space between the inner pot portion (42) and the outer pot portion (43), and the tilting rotation shaft (21). And a power cylinder (22).
The tilting rotation shaft (21) extends in the width direction of the pan portion (4), and both ends thereof are rotatably supported by bearings (23) disposed in the left and right base portions (3). ing. Moreover, it is connected with the pan part (4) through the connection board (24) in the middle part near the both ends.
The power cylinder (22) has a proximal end connected to the bottom plate of the cooking machine body (1) and a distal end connected to one end of the tilting rotation shaft (21) via the connecting plate (25). Has been.

Hereinafter, the operation of the tilting mechanism having the above configuration will be described.
Before or during cooking of the food, the power cylinder (22) is not driven and the rod is in a contracted state, and the pan portion (4) is in a horizontal state not tilted (see FIG. 15 (a)). .
When cooking of the food is completed and the food in the pan (4) is transferred to the container, the rod is extended by driving the power cylinder (22). When the rod is extended, one end side of the connecting plate (25) is pushed up, and accordingly, the tilting rotation shaft (21) connected to the connecting plate (25) is rotated. By being transmitted to the pan portion (4) through 24), the pan portion (4) is tilted so that the rear side is lifted (see FIG. 15B).

A guide mechanism is provided on the front side of the pan portion (4) to guide the flow of food stored in the pan portion when the pan portion (4) is tilted by the tilt mechanism.
The guide mechanism includes a spout (45) that is recessed forward at the approximate center of the inner surface of the pot portion (4) and a pair that is erected at an approximate center of the outer peripheral edge of the pot portion (3). The guide plate portion (46) (see FIGS. 2 and 13).

The recess of the spout (45) is formed so that the width becomes narrower toward the front and the degree of the recess toward the front increases as it goes upward.
The gap between the pair of guide plate portions (46) is formed in a reverse C shape in plan view so as to become narrower toward the front. The maximum distance is equal to or greater than the maximum width (D) of the recess of the spout (45), and the minimum distance is equal to or greater than the minimum width (d) of the recess of the spout (45).

  By providing such a guide mechanism, when the pan portion is tilted using a tilting mechanism to transfer the cooked food material to the container, the spout (45) has a flow of the food material inside the pan portion. And the guide plate portion (46) on the outside. Therefore, it becomes possible to transfer foodstuffs from a certain position to a container little by little, and there is no danger that a large quantity of foodstuffs will flow out of the pan at once and the foodstuff jumps out of the container.

  The cooking device according to the present invention is a cooking device for business use capable of cooking a large amount of ingredients at a time by heating and pressing, and can be suitably used in kitchens such as restaurants and lunch facilities.

It is a perspective view of the state where the upper lid of the cooking-by-heating machine concerning the present invention was closed. It is a perspective view of the state where the upper lid of the cooking-by-heating machine concerning the present invention was opened. It is a front view of the cooking-by-heating machine concerning the present invention. It is a top view of the cooking-by-heating machine concerning the present invention. It is a rear view of the cooking-by-heating machine concerning the present invention. It is a top view of a rotating shaft. BRIEF DESCRIPTION OF THE DRAWINGS It is a schematic longitudinal cross-sectional view of the cooking-by-heating machine which concerns on this invention, Comprising: (a) is the state which closed the upper cover, (b) is the state which opened the upper cover a little, (c) is the state which opened the upper cover completely. Show. It is a top view which shows the internal structure of an upper cover. It is a back longitudinal cross-sectional view of an upper cover. It is side surface sectional drawing of an upper cover. It is a figure which shows operation | movement of a locking mechanism. It is an enlarged view in the A section circle of FIG. It is a figure which shows the structure of a pan part and a tilting mechanism, Comprising: It is the top view which looked at the pan part from the upper direction. It is a figure which shows the structure of a pan part and a tilting mechanism, Comprising: It is front sectional drawing of a pan part. It is a figure which shows the structure of a pan part and a tilting mechanism, Comprising: It is a schematic sectional side view of a pan part.

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 Cooking machine main body 2 Top cover 4 Pan part 41 The peripheral upper surface 45 of a pot part Spout 46 A pair of guide plate part 5 Rotating shaft 6 Damper 11 Cylinder 12 Shaft 15 Locking claw 16 Packing 161 One end part of packing

Claims (6)

A cooking machine main body having a pan portion for containing the ingredients to be cooked;
An upper lid that is pivotally attached to the main body of the cooking machine, and that opens and closes the upper surface of the pan portion with the rotation;
A heating mechanism for heating the pan portion;
In a state where the upper lid closes the upper surface of the pan portion, a pressurizing mechanism that pressurizes the food in the pan portion with steam,
In a state where the upper lid closes the upper surface of the pan portion, a lock mechanism that locks the upper lid with respect to the cooking machine body;
Comprising a damper for connecting the upper lid and the cooking machine body,
The cooking device according to claim 1, wherein the damper biases the upper lid so that the upper lid is slightly opened when the locking mechanism is released.   The cooking device according to claim 1, wherein the locking by the locking mechanism and the release thereof are interlocked with the start and end of pressurization by the pressurizing mechanism, respectively. The lock mechanism includes a cylinder disposed inside the upper lid so that a rod extends and contracts in the front-rear direction of the upper lid, a shaft that extends in the width direction of the upper lid and is connected to the rod, and the pan portion It consists of locking claws protruding at both ends in the width direction of the peripheral upper surface of
The cooking device according to claim 1 or 2, wherein both ends of the shaft body are locked and detached with respect to the locking claws as the rod expands and contracts. Packing is interposed between the peripheral lower surface of the upper lid and the peripheral upper surface of the pan portion,
4. The packing according to any one of claims 1 to 3, wherein the packing has a substantially Z-shaped cross section, and has one end portion extending obliquely downward toward the inside of the pan portion. Cooking machine according to crab. A tilting mechanism that lifts the rear portion of the pan portion and tilts the pan portion;
On the front side of the pan portion, a guide mechanism is provided that guides the flow of food stored in the pan portion when the pan portion is tilted by the tilt mechanism,
The guide mechanism includes a spout that is recessed forward in the approximate center of the inner surface of the pan portion, and a pair of guide plate portions that are erected at an approximate center of the outer peripheral edge of the pan portion. Become
The recess of the spout is formed so as to narrow toward the front,
The distance between the pair of guide plate portions is formed so as to become narrower toward the front, the maximum distance is equal to or greater than the maximum width of the recess of the spout, and the minimum distance is that of the recess of the spout. The cooking device according to any one of claims 1 to 4, wherein the cooking device has a minimum width or more. On the rear side of the upper lid, there is provided a rotation shaft for rotatably attaching the upper lid to the cooking machine body,
The rotating shaft is formed of a linear shaft whose both end portions are pivotally attached to the cooking machine body,
The cooking device according to any one of claims 1 to 5, wherein the upper lid is connected to a branch shaft extending substantially at right angles from a midway portion of the linear shaft.

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