JP2016061480A - Cooking device - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a cooking device that is easily installed and does not destroy the flavor of food.SOLUTION: A cooking device comprises: a stove that heats food placed on a cooking part; a blowing port that forms an air curtain by blowing air so as to surround the cooking part; a hood part that covers the cooking part; an air supply part that generates a suction force to suck air heated in the cooking part and the air that forms the air curtain, into the hood part; and a filter part that is provided in the hood part and collects foreign substances from the air sucked into the hood part. The hood part sucks the air from a suction port opened toward the cooking part, and exhausts the air from which the foreign substances have been collected in the filter part, from an exhaust port provided at a higher position than the suction port.SELECTED DRAWING: Figure 1

Description

  The present invention relates to a cooking apparatus for cooking foods.

  Conventionally, various cookers such as a pottery dish, a roaster for grilled meat, and a fryer are known. These heating cookers heat food using, for example, gas, charcoal, or electricity as a heat source. At this time, the heated air rises while baking ingredients such as meat and fish, so that smoke, odors, oils and fats, etc. baked by meat and fish are mixed into the air as fine particles and diffused around. Also in the fryer, odors when the food is fried and particles mixed with oil and moisture are mixed in the heated air and diffused around.

  Particularly in a roasting roast for roasting at a yakiniku restaurant, a large amount of air mixed with particles such as smoke, odor and oil due to grilling meat is diffused. For this reason, smells and oil may be attached to the clothes and hair of visitors.

  Therefore, a roasting roaster has been developed that can suck air with a fan or the like from below the heat source or the lower periphery of the heat source and release it to the outside through the exhaust duct. Such roast meat roasters have made it possible to exhaust the fine particles such as smoke and oil directly to the outside without taking them out indoors.

JP 2003-207184 A Japanese Patent No. 4451359

  However, smoke and odor naturally rise with heated air. On the other hand, in order to suck from the lower side of the heat source or the lower part of the surrounding area, it must be sucked out with a strong suction force. Because of this powerful suction force, the air around the baked ingredients is constantly sucked out strongly, so that the moisture of the ingredients may be drained more than necessary, and the scent of the baked ingredients may be blown away. Thus, there is a problem that the flavor of the ingredients is impaired.

  In addition, in order to release the sucked air to the outside of the room, it is necessary to provide an exhaust duct under the floor of the room or behind the ceiling, and there is a problem that it is necessary to secure equipment and installation space for this purpose. .

  Then, this invention aims at provision of the heating cooking apparatus which is easy to install and does not impair the flavor of foodstuffs.

In order to solve the above problems, the cooking device according to the present invention is:
A stove for heating the ingredients placed in the cooking section;
An air outlet that blows out air to form the air curtain so as to surround the cooking section;
A hood that covers the cooking section;
An air supply section for generating suction force for sucking the air heated by the cooking section and the air forming the air curtain into the hood section;
A filter unit that is provided in the hood unit and collects contaminants from the air sucked into the hood unit;
The hood portion sucks in the air from an intake port that opens toward the cooking unit, and the air in which the contaminants are collected by the filter unit is provided at a position higher than the intake port. Exhaust from.

  The heating cooking device may include an illumination unit that illuminates the food placed on the heating cooking unit or smoke generated from the food above the cooking unit.

  In the cooking device, the air outlet may blow out the air at a predetermined angle with respect to a vertical direction so that the air curtain rises while turning from the cooking portion side to the hood portion side. .

  The cooking device may include a table top at a position surrounding the cooking unit.

  The contents described in the means for solving the above-described problems can be combined as much as possible without departing from the problems and technical ideas of the present invention.

  ADVANTAGE OF THE INVENTION According to this invention, the heat cooking apparatus which is easy to install and does not impair the flavor of a foodstuff can be provided.

It is a schematic block diagram of the heat cooking apparatus which concerns on Embodiment 1. FIG. It is an external appearance perspective view of the heat cooking apparatus shown in FIG. It is explanatory drawing of the blower outlet which forms an air curtain. It is explanatory drawing of the rib provided in the blower outlet. It is a schematic block diagram of the heat cooking apparatus which concerns on Embodiment 2. FIG. It is an external appearance perspective view of the heat cooking apparatus shown in FIG.

  Hereinafter, embodiments of the present invention will be described with reference to the drawings. The embodiment is an example of the present invention, and the configuration of the present invention is not limited to the following example.

<Embodiment 1>
FIG. 1 is a schematic configuration diagram of a cooking device according to Embodiment 1, and FIG. 2 is an external perspective view of the cooking device shown in FIG.

  As shown in FIGS. 1 and 2, the cooking device 10 according to the first embodiment is a table with a stove including a housing 11, a table top plate 29, and a hood portion 38. The cooking device 10 incorporates a stove 20 in the center of the table top plate 29 so that customers can eat while cooking foods on the stove 20, and is suitable for, for example, grilled meat or teppanyaki.

The stove 20 includes a casing 25, a gas burner 26, and a radiation member 23, and a gas burner 26 as a heat source is provided at the center lower portion of the casing 25. It has. The casing 25 is made of a heat-resistant material such as metal or ceramic that can accommodate the gas burner 26, and is formed of steel in the first embodiment. In addition, the stove 20 is provided with a food holder such as a grill net, a grill plate, a skewer, and a pan in a detachable manner at the top of the casing 25. The place where the food is held and heated by the holding unit is a heating cooking unit, and in the first embodiment, the upper surface of the grill net 24 is the heating cooking unit. The planar shape of the cooking portion can be arbitrarily set, such as a circle, a square, or a rectangle. For example, it may be similar to the planar shape of the top plate 29 serving as a table surface. The planar shape of the heating cooking part in this embodiment is circular.

  The gas burner 26 is connected to the fuel supply gas pipe 21 via a valve 22. The valve 22 is a flow rate adjusting valve for adjusting the supply amount of fuel gas such as natural gas or petroleum gas supplied from the gas pipe 21 to the gas burner 26.

  A blower 13 is provided in the lower part of the housing 11, and air is sucked from an opening (not shown) provided on the peripheral surface of the lower part of the housing 11 and blown upward.

  Above the blower and on the lower surface of the stove 20, a rectifying cone 14 is provided for blowing air from the blower 13. The air blown from the blower 13 is guided to the inner peripheral surface side of the housing 11 by the rectifying cone 14, passes through the gap between the outer peripheral surface of the stove 20 and the inner peripheral surface of the housing 11, and the outlet at the upper end of the housing 11. The air curtain is formed by blowing upward from 19 so as to surround the cooking portion.

  FIG. 3 is an explanatory view of the air outlet 19 that forms an air curtain by blowing out air. As shown in FIG. 3, the stove 20 is held by a rib 111 provided on the inner peripheral surface of the housing 11, and a gap 119 between the outer peripheral surface of the stove 20 and the inner peripheral surface of the housing 11 is predetermined by the rib 111. Is kept at an interval. And the upper-end opening part of this clearance gap 119 becomes the blower outlet 19. FIG.

  As shown in FIG. 3, the air outlet 19 is inclined toward the cooking portion in the vertical cross section. In other words, the air outlet 19 is provided to be inclined toward the inside of the circle, and air is blown out at a predetermined angle α with respect to the vertical direction (y direction). However, the air blowing direction of the air outlet 19 may be blown out in the vertical direction (y direction) or may be blown out toward the outside of the circle of the air outlet 19.

  Further, as shown in FIG. 4, the rib 111 is provided side by side on the inner peripheral surface of the housing 11, is inclined in one direction along the circumferential direction, and has a predetermined angle with respect to the vertical direction (y direction). It has a slope of β. The angle β of the rib 111 can be arbitrarily set according to the flow rate of air blown from the blower outlet 19 or the flow rate of air sucked into the hood portion 38. The rib 111 may not be inclined, and the angle β may be 0 degree, that is, the rib 111 may be formed in the vertical direction.

  A table top plate 29 is horizontally provided at a position surrounding the cooking portion. The top plate 29 is used as a meal space when, for example, eating while cooking in a central heating cooking unit.

  Three struts 32 are erected on the circumference surrounding the cooking section at the upper end of the housing 11, and these struts 32 support the hood section 38 cooking section directly above the cooking section.

  The hood portion 38 is provided with an oil filter 33, a deodorizing filter 39, an exhaust fan (air supply portion) 42, and an illumination 43.

  The oil filter 33 is made of a nonwoven fabric, mesh, baffle plate, or the like, and is a filter that collects oil particles mixed in the air.

The deodorizing filter 39 is a filter that collects smoke and odor-causing substances. For example, the deodorizing filter 39 has activated carbon activated carbon. The deodorizing filter 39 may be made into a honeycomb shape by firing clay containing bentonite, kaolin, glazed clay, zeolite, silica gel, activated alumina, or a combination thereof.

  In the present embodiment, the oil filter 33 and the deodorizing filter 39 are provided as a filter unit for collecting impurities in the air, but a dust removing filter, an electric dust collector, and the like may be provided in addition to this.

  The exhaust fan 42 is a fan that generates a suction force for sucking the air heated by the heating cooking unit and the air forming the air curtain into the hood unit. The exhaust fan 42 may suck air 49 outside the air curtain, that is, around the cooking device 10 in addition to the air and the air forming the air curtain. In the hood portion 38, a lower opening that sucks air by the exhaust fan 42 is an intake port 37a, and an upper opening that discharges the air is an exhaust port 37b.

  The illumination 43 is a light that is provided on the lower surface of the hood portion 38 and illuminates the cooking portion from above.

  A control unit 51 is provided in the housing 11, and the control unit 51 controls, for example, ON / OFF of the exhaust fan 42 and the blower 13 or the number of revolutions, and the flow rate of air blown from the outlet 19 and the hood unit 38. The flow rate of air sucked into the air is controlled.

  In addition, the control unit 51 controls ON / OFF of the illumination 43. When the color of the illumination light from the illumination 43 is variable, the control unit 51 may control the color of the illumination light from the illumination 43.

  When cooking the cooking device 10, when the valve 22 is opened when the cooking is performed, the fuel gas is supplied to the gas burner 26 through the gas pipe 21, and the fuel gas is ignited by an ignition device (not shown) to burn the fuel gas. And In addition to heating the food in the cooking section, the radiating member 23 made of stone, ceramic or the like is heated by the flame at the time of combustion, and the food is heated by radiation such as far infrared rays from the radiating member 23.

  Moreover, at the time of ignition, the control part 51 turns ON the exhaust fan 42 and the air blower 13, and starts the blowing of the air from the blower outlet 19, and the intake and exhaustion by the hood part 38.

  An air curtain is formed by the air blown out from the air outlet 19, and the hood portion 38 sucks the air forming the air curtain and the air heated by the heating cooking portion, and removes impurities by the filter portions 33 and 39. Collect and discharge as clean air.

  As described above, the cooking device 10 according to the present embodiment is configured such that when the food is cooked in the central cooking unit, impurities such as smoke, oil particles, and odor-causing substances are generated. The turbid air is sealed by an air curtain, and the turbid air is sucked out by the upper hood portion 38 and discharged as clean air, so that it is possible to suppress the diffusion of smoke, odors and the like to the surroundings.

  The cooking device 10 of the present embodiment is not configured to suck out the air around the ingredients, but is configured to suck in air that has been heated and naturally raised by the upper hood portion 38, so that the flavor of the ingredients is not impaired. .

Moreover, since the layer of the air which flows between the outer peripheral surface of the stove 20, and the housing | casing 11 is formed in the heating cooking apparatus 10 of this embodiment, the outer wall of the housing | casing 11 does not become hot with the heat | fever of the stove 20. FIG. Conventionally, when the stove and the outer wall of the casing are provided adjacent to each other, the outer wall of the casing is heated by the heat of the stove, and it is necessary to take measures such as covering with a heat insulating member. On the other hand, in the heating cooking apparatus 10 of this embodiment, since the temperature rise of the outer wall of the casing is suppressed by the air passing through the gap between the outer peripheral surface of the stove 20 and the casing 11, no measures for heating are required, and the number of parts is reduced. Reduction and downsizing of the device can be achieved. In particular, since the space under the table can be widened, the user does not collide with his / her feet when sitting on a chair, so that the comfort in use is high.

  Furthermore, since the heating cooking apparatus 10 of this embodiment inclines the rib 111 in the circumferential direction, the air which blows off from the blower outlet 19 and forms an air curtain is blown off inclining with respect to the perpendicular direction, FIG. As shown in FIG. Thereby, there is little collapse of an air curtain and leakage of smoke, an odor, etc. is suppressed. Moreover, the air 49 (FIG. 1) around the cooking-by-heating apparatus 10 is made into the heating-cooking part side because the hood part 38 inhales air with the flow volume exceeding the air which forms an air curtain, and the air heated by the said heating-cooking part. Since the air forming the air curtain is sucked into the hood portion 38 together with the air forming the air curtain, the air forming the air curtain is reliably sucked into the hood portion 38 while swirling, and the leakage of smoke, odors and the like is suppressed. In particular, in the cooking device 10 of the present embodiment, the table top plate 29 is provided around the cooking portion, so that the air 49 around the cooking device 10 is directed along the table top plate 29 toward the cooking portion. Since it flows, the leakage of smoke, odor, etc. from the cooking section can be suppressed.

  Thus, since the heating cooking apparatus 10 of this embodiment forms an air curtain, since the air heated with the heating cooking part does not spread to the table top plate 29 side, the temperature rise on the table top plate 29 is suppressed. , Improve comfort during use.

  Moreover, in the heating cooking apparatus 10 of this embodiment, when the heating cooking part is illuminated with the illumination 43, the smoke generated in the heating cooking part swirls and illuminates the state of rising while shaking with the fluctuation of the surrounding air. Therefore, the user's (visitor) 's interest can be attracted. At this time, the control unit 51 may change the color of the illumination light from the illumination 43 according to the season, time, room temperature, and the like.

  Furthermore, in the heating cooking apparatus 10 of this embodiment, since the exhaust port was provided in the upper part, the air which consumed oxygen by combustion can be exhausted to the upper space, and comfort is high. In addition, although the installation position of an exhaust port is not specifically limited, It is desirable to install in the position more than the height of a general person, for example, 1.8 m or more, More desirably, it is 2 m or more.

  In addition, although the example using the gas stove 20 was shown in the said embodiment, not only gas but the thing using electricity and charcoal fire may be used.

<Embodiment 2>
FIG. 5 is a schematic configuration diagram of the cooking device 10 according to the second embodiment, and FIG. 6 is an external perspective view of the cooking device 10 shown in FIG.

  Compared with the first embodiment, the second embodiment is mainly different from the first embodiment in that the exhaust fan 31 is provided in the lower casing 11, and the other components are the same. A description thereof will be omitted, for example.

  As shown in FIG. 5, the exhaust fan 31 is provided in the housing 11 and connected to the end of the support column 32.

The support | pillar 32 is standingly arranged in the center of the heating cooking apparatus 10, and is supporting the food | hood part 38A. The support column 32 is a pipe-like member, the hollow lower end is connected to the exhaust fan 31, and the upper end is opened downstream of the filter units 33 and 39 in the hood unit 38 </ b> A.
The hood portion 38A has a top plate 58 at the top and is provided with an exhaust port 57 in the horizontal direction.

  When the stove 20 of the cooking device 10 is ignited and the control unit 51 turns on the exhaust fan 31, air is sent out from the exhaust fan 31 via the support 32, and air 36 is blown out from the upper end of the support 32. As a result, the downstream side of the upper end of the support column 32 has a negative pressure, and the air heated by the heating cooking unit, the air forming the air curtain, and the ambient air 49 are sucked in through the filter units 33 and 39, and the contaminants are collected. The air is exhausted from the exhaust port 57.

  As described above, the cooking device 10 according to the second embodiment is configured so that, even when impurities such as smoke, oil particles, and odor-causing substances are generated when the food is cooked in the central cooking unit, Air that is turbid due to foreign substances is sealed by an air curtain, and the turbid air is sucked by the upper hood portion 38A and discharged as clean air, so that it is possible to suppress the diffusion of smoke and odors to the surroundings.

  Moreover, the heating cooking apparatus 10 of this Embodiment 2 can simplify the hood part 38A by providing the exhaust fan 13 in the lower casing 11, and can reduce the weight of the hood part 38A, for example.

DESCRIPTION OF SYMBOLS 10 Cooking apparatus 11 Housing | casing 13 Blower 14 Cone for rectification 19 Outlet 20 Stove 21 Gas pipe 22 Valve 23 Radiation member 24 Net 25 Casing 26 Gas burner 29 Table top plate 31 Exhaust fan 32 Strut 33 Oil filter 38, 38A Deodorizing filter 42 Exhaust fan 43 Illumination 51 Control unit 57 Exhaust port 58 Top plate

Claims (4)

A stove for heating the ingredients placed in the cooking section;
An air outlet that blows out air to form the air curtain so as to surround the cooking section;
A hood that covers the cooking section;
An air supply section for generating suction force for sucking the air heated by the cooking section and the air forming the air curtain into the hood section;
A filter unit that is provided in the hood unit and collects contaminants from the air sucked into the hood unit;
The hood portion sucks in the air from an intake port that opens toward the cooking unit, and the air in which the contaminants are collected by the filter unit is provided at a position higher than the intake port. Cooking equipment that exhausts air from.   The cooking apparatus according to claim 1, further comprising an illumination unit that illuminates the food placed on the heating cooking unit or smoke generated from the food above the cooking unit.   The heating according to claim 1 or 2, wherein the air outlet blows out the air at a predetermined angle with respect to a vertical direction so that the air curtain rises while turning from the cooking portion side to the hood portion side. Cooking equipment.   The heating cooking apparatus of any one of Claims 1-3 provided with the top plate of the table in the position surrounding the said heating cooking part.

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