JP2016077767A - Food baking device - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a food baking device itself can be downsized without needing the use of a large-sized integral tube and reduced in a heat evolution portion to lighten the jeopardy of an operator, and the exposure time of an infrared ray to a food thereby to make a bake efficiently on only the surface in a manner to correspond to various foods, and, in a manner to correspond to the sizes (heights) of various foods, the distances from an infrared ray heater are made variable to form effective burn marks on only surfaces in a manner to correspond to various foods.SOLUTION: The surface of a food (3) carried in a baking area is irradiated with the infrared ray of near infrared radiation to middle infrared radiation outputted from an infrared heater (25), thereby to form a baked portion.SELECTED DRAWING: Figure 1

Description

  [0001] The present invention relates to a food roasting apparatus that burns only the surface of various foods (including ingredients) such as fish (including sushi and sashimi), meat and bread.

  The present applicant, as shown in Patent Document 1, conveys sushi with ingredients on top to a predetermined roasting area by means of conveying means, and an integrating tube having an opening on the outer periphery in the region, provided in the integrating tube Infrared ray output from the infrared heater to the surface of ingredients of sushi by an infrared heater unit provided with at least an infrared heater that outputs infrared rays from the opening and a blower member that supplies compressed air into the integration tube We proposed a sushi roasting device that forms a grille with infrared rays reflected from the aperture and output from the opening.

  The above-mentioned sushi-grilling device can efficiently apply a grille only to the surface of the ingredients even if the skill level of work is low, and it is more effective for the gas odor to adhere to the ingredients than when a gas burner is used. The apparatus requires a large integration tube that accommodates an infrared heater with a space from the inner peripheral surface and reflects infrared light output from the infrared heater to output it from the opening. As the size of the tube itself increases, the integrating tube itself absorbs heat energy when it is reflected by infrared rays, resulting in a high temperature.

In addition, depending on the food, it may take time to burn the surface. However, it is difficult to easily adjust the irradiation time of the infrared ray on the food in the above-mentioned roaring device. And it is difficult to efficiently apply the grilling according to taste, and it was not possible to deal with various foods.

Furthermore, in the above-mentioned turning device, since the integration tube is fixedly provided to the conveying means, the height of the integration tube (infrared heater) can be changed according to the size (height) of the food. It was difficult to efficiently apply the grille effective only on the surface of the food, and it was not possible to cope with various foods.

JP 2014-39490 A

  The problem to be solved is that a large integration tube is required, so that the size of the device itself is increased, and the integration tube itself is heated to high temperature due to the heat energy absorbed at the time of reflection of infrared rays. There is a point.

In addition, it is difficult to easily adjust the irradiation time of infrared rays on food, and it is difficult to deal with foods and to efficiently apply baking according to tastes, so that it is not compatible with various foods. is there.

Furthermore, it is difficult to change the height of the integrating tube (infrared heater) corresponding to the size (height) of the food, and it is difficult to efficiently apply an effective grill only on the surface of the food. It is in the point which cannot respond to various foods.

  The present invention relates to a food roasting apparatus provided with an infrared heater unit that is disposed in a roasting region and that heats the surface of the food being transported so as to make a scallop. An infrared heater that outputs infrared rays by enclosing a filament in a glass tube provided with an infrared reflecting film on the outer peripheral surface on the opposite side of the area is provided, and is output from the infrared heater to the surface of the food that has been carried into the roasting area The most important feature is to form a burnt line by irradiating near infrared to medium infrared rays.

  According to the present invention, it is not necessary to use a large integration tube, the apparatus itself can be downsized, and the heat generation point can be reduced to reduce the danger to the operator.

Moreover, the infrared irradiation time with respect to a foodstuff can be adjusted easily, and a grill can be efficiently attached only to the surface corresponding to various foodstuffs.

Furthermore, the height of the infrared heater can be varied according to the size (height) of the food, and an effective grill can be efficiently applied only to the surface corresponding to various foods.

1 is an overall perspective view of a food cooking device. It is a perspective view of a conveyance means. It is a longitudinal cross-sectional view of an infrared heater unit. It is explanatory drawing which shows the attachment state of the infrared heater unit with respect to a main body. It is a perspective explanatory view showing the connection state of the transport unit to the main body. It is explanatory drawing which shows the irradiation state of the infrared rays with respect to foodstuff. It is explanatory drawing which shows the state which pulled out the tray from the main body. It is explanatory drawing which shows the example of a change of a conveyance means.

  The best mode is to form a grille by irradiating the surface of food brought into the roasting region with infrared rays of near infrared rays to medium wave infrared rays outputted from an infrared heater.

Hereinafter, it demonstrates according to the figure which shows the Example which implemented the food cooking apparatus of this invention.
As shown in FIG. 1 to FIG. 5, the food cooking device 1 according to the present invention is configured by a transport unit 5 as a transport means for transporting the food 3 and an infrared heater unit 7 provided above the punching area of the transport unit 5. Is done. As the food 3 targeted by the present invention, for example, fish (including sashimi), meats, breads, and the like whose food value is enhanced by being baked only on the surface are targeted.

  The transport unit 5 is detachably attached to the main body 9, and the frame 11 of the transport unit 5 is rotatably supported with an axis in the transport orthogonal direction on the upper side or the lower side in the transport direction. The driven shaft 13 and the opposite side of the driven shaft 13 (on the lower side or the upper side in the conveying direction) have an axis in the conveying orthogonal direction, and the shaft end on the main body 9 side protrudes outward and can rotate. It comprises a drive shaft 15 that is pivotally supported, and an endless transport body 17 that spans the sprockets 13a and 15a provided at least at the axial ends of the driven shaft 13 and the drive shaft 15.

  In order to prevent the heat from the infrared heater unit 7 from accumulating as the carrier 17, a metal wire such as stainless steel or a heat-resistant plastic wire is conveyed. A net strip knitted so as to be larger than the width and connected endlessly is suitable. The carrier 17 made of a mesh band meshes with the teeth of the sprockets 13 a and 15 a and travels in a predetermined direction as the drive shaft 15 rotates.

When the transport unit 5 is attached to the main body 9, the shaft end of the drive shaft 15 is connected to the output shaft of the electric motor 19 that is mounted in the main body 9 and whose frequency is controlled, for example. As the electric motor 19 is driven, the transport body 17 is transported at a desired transport speed.

  In order to position both when the transport unit 5 is mounted on the main body 9, a positioning shaft 11a is provided on one of the main body 9 and the frame 11 of the transport unit 5, and a guide bush is provided on the other. 9c is provided, and the positioning unit 11 is inserted into the guide bush 9c, thereby positioning the transport unit 5 with respect to the main body 9 so that the output shaft of the electric motor 19 is connected to the end of the drive shaft 15. It can be installed with.

  In addition, on the upper side and the lower side in the conveying direction of the frame 11 of the conveyance unit 5, support rollers 21 having axes in the conveyance orthogonal direction are rotatably supported, respectively. The passing carrier 17 is supported so as to be in a horizontal state.

  The infrared heater unit 7 is provided so that the position thereof can be adjusted in the vertical direction (vertical direction) at a position corresponding to the turning area in the main body 9 and has a length that matches the width in the conveyance orthogonal direction, and is made of a metal such as aluminum or iron. A heat radiation cover 23 made of a material, a plurality of infrared heaters 25 (three in the illustrated example) having a length matching the width in the conveyance orthogonal direction, and the heat radiation. The cover 23 is provided so as to be detachable from the open end surface, and is composed of an infrared transmission plate 27 such as zero-expansion crystallized glass having a high infrared transmittance.

  The vertical position adjustment mechanism of the infrared heater unit 7 with respect to the main body 9 is supported by the support wall 9a of the main body 9 so as to be movable up and down, and is provided on the lift body 9b and the lift body 9b to which the infrared heater unit 7 is fixed. The stopper heater 9c can be pressed against the support wall 9a. The infrared heater unit 7 can be attached to the support wall 9a by tightening the stopper screw 9c with the elevating body 9b moved to a desired height position. Fix in the height position. In addition, the code | symbol 9d in a figure is a long hole extended in the up-down direction formed in the support wall 9a, and the stopper screw 9c is penetrated so that a movement to an up-down direction is possible.

  Each infrared heater 25 encloses a planar carbon filament and an inert gas in a glass tube having an axial length that coincides with the conveyance orthogonal direction of the conveyance unit 5, and when an electric current is applied, a near infrared ray to a medium wave infrared ray. Is output.

  The outer peripheral surface of the glass tube of each infrared heater 25 is covered with an infrared reflecting film 25a for about a half circumference around the axis, and the infrared rays output from the infrared reflecting film 25a are concentratedly irradiated from the opposite transmission part. As the infrared reflection film 25a, a metal oxide film such as aluminum oxide or magnesium oxide is employed.

  In addition, among the infrared heaters 25, the infrared heater 25 located at the center in the transport direction is arranged so that the planar carbon filament faces the transport surface of the transport unit 5, and on the upper side and the lower side in the transport direction, respectively. The infrared heater 25 located is an infrared ray output from the infrared heater 25 located in the center at a position spaced apart from the surface of the food 3 placed on the conveyance surface of the rolling region in the conveyance unit 5. It is tilted so as to be superimposed on.

In the present embodiment, three infrared heaters 25 are arranged. However, the present invention is not limited to the number of infrared heaters 25 and may be one, for example. In addition, each infrared heater 25 efficiently outputs infrared rays in a direction orthogonal to the plane by making the carbon filament into a plane folded shape with a required width.

Further, the filament of the infrared heater 25 may be linear or coiled in addition to the planar filament. In this case, the infrared rays output from the infrared heater 25 located in the center portion in the transport direction are irradiated relative to the transport surface of the transport unit 5, and are positioned on the upper side and the lower side in the transport direction, respectively. The directivity of each infrared reflection film 25a may be adjusted so that the infrared heater 25 is superimposed on the infrared rays from the infrared heater 25 at the center.

As each infrared heater 25, one that outputs medium-wave infrared light with high thermal energy is suitable, but each infrared heater 25 that outputs far-infrared rays transmits the food 3 and heats the whole, so The infrared heater 25 of the present invention is not desirable.

The heat radiating cover 23 absorbs infrared heat to increase the temperature, which may deteriorate safety. In order to prevent this, a blowing member 28 such as a blower is attached to the front surface of the heat dissipating cover 23 shown in the figure, and the air in the heat dissipating cover 23 that has been heated is exhausted to suppress the increase in temperature. In addition, the code | symbol 23a in a figure is an opening provided in the thermal radiation cover 23, and the air supplied in the thermal radiation cover 23 by the ventilation member 28 is discharged | emitted.

A tray 29 is detachably provided on the bottom surface of the main body 9 corresponding to one side of the transport unit 5. In the tray 29, the horizontal direction shown in the drawing is longer than the width of the turning region, and the front-rear direction shown in the drawing is a width that matches the conveyance orthogonal direction of the conveyance unit 5, and water 29 a is stored inside. The tray 29 receives oil and fat dripping from the heated food while preventing drying of the food 3 whose surface is burnt by evaporation of the accumulated water. Also. The tray 29 is prevented from being excessively heated by the accumulated water 29a.

  Next, the operation of the turning device 1 configured as described above will be described. First, the mounting height of the infrared heater unit 7 with respect to the main body 9 according to the height (thickness) of the food 3 to be baked. Then, the interval is adjusted so that infrared rays are concentratedly irradiated on the upper surface of the food 3 placed on the carrier 17.

  The degree of the baking formed on the surface of the food 3 is the surface state of the food 3, the transport time (transport speed) of the transport unit 5 required to pass through the punching area, the output of the infrared heater 25, the infrared heater 25 and the food. 3. It is determined by the correlation such as the interval between the upper surfaces, and is set as appropriate according to the degree of the grill to be formed. However, when the conveyance time is lengthened, the inside of the food 3 may be heated, so it is desirable to increase the output power of the infrared heater 25 and shorten the conveyance time (high speed).

  In this example, the infrared heater unit 7 is moved up and down with respect to the main body 9 to adjust the degree of grilling according to the distance between the infrared heater 25 and the upper surface of the food 3, but the transport unit 5 required to pass through the punching area. It adjusts so that only the surface of the foodstuff 3 may be given a desired baking according to the relationship of the conveyance time (conveyance speed) of this, the output of the infrared heater 25, etc.

  Next, the food 3 to be baked is placed on the transport body 17 at the upper end in the transport direction of the transport unit 5 in which the distance between the infrared heater 25 and the transport body 17 is adjusted as described above. When the electric motor 13 is driven later so that the transport speed becomes a desired speed, the food on the transport body 17 is transported to the punching area corresponding to the lower side of the infrared heater 25.

Applying a preset current according to the food 3 to each infrared heater 25 at a timing when the food 3 is placed on the carrier 17 or at a timing slightly delayed from the timing, and outputs a predetermined output of infrared, The surface of the food 3 that passes through the rotting region is burnt with infrared thermal energy.

At this time, the infrared rays output from each infrared heater 25 reflect the infrared rays output upward shown in the figure by the infrared reflecting film 25a coated on the glass tube, and pass from the transmission part to the surface of the food 3 By making it intensively irradiate, it is possible to efficiently apply the grille.

Further, since the infrared heaters 25 on the upper side and the lower side in the conveyance direction are tilted so as to be output from the infrared heater 25 in the central part in the conveyance direction and superimposed on the infrared rays with respect to the infrared heater 25 in the central part in the conveyance direction. The surface of the food 3 to be conveyed can be efficiently irradiated with the infrared rays from the respective infrared heaters 25 on the surface of the food 3 being conveyed. (See Figure 6)

Furthermore, when the surface of the food 3 is baked by the infrared irradiation, the fat and protein of the food 3 are burned and smoke containing oil is generated. In this example, since the infrared transmitting plate 27 is attached to the open surface of the heat dissipation cover 23 in the infrared heater unit 7, smoke containing oil enters the heat dissipation cover, adheres to the infrared heater 25, and outputs. It can prevent that it falls, and can irradiate infrared rays with respect to the surface of the foodstuff 3 stably over a long period of time.

In addition, outside air is introduced into the heat dissipation cover 23 by the air blowing member 28 and is at a higher pressure than the outside. For this reason, it is possible to suppress the smoke containing oil from entering the heat radiating cover.

Note that when the amount of oil adhering to the infrared transmission plate 27 increases and the infrared transmittance deteriorates, the infrared transmission plate 27 can be removed from the heat dissipation cover 23 and cleaned.

Furthermore, when the surface of the food 3 is baked by the infrared irradiation, the food 3 may be dried by infrared heat. In this example, a tray 29 in which water 29a is stored is disposed below the punching area, and the food 3 can be moisturized by the water 29a heated by infrared heat to prevent overdrying. In addition, the tray 29 is prevented from being excessively heated by the water 29 a stored in the tray 29.

Furthermore, when the surface of the food 3 is baked by infrared irradiation, the fat of the food 3 melts and drops due to infrared heat, and the main body 3 may be soiled. In this example, It is possible to prevent the oil or the like dropped from the tray 29 from getting dirty.

When the tray 29 is contaminated with the dropped oil or fallen chips, the tray 29 can be washed after being pulled out from the main body 9 to maintain a sanitary condition. (See Figure 7)

  When the food 3 that has been baked on the surface as it passes through the rolling region in the transport unit 5 is transported to the carry-out side of the transport unit 5, the driving of the electric motor 11 is stopped and the transport is interrupted or continued. In this state, the food 3 whose surface is baked is taken out from the transport unit 5.

It is to be noted that a stacking device such as a roller conveyor (not shown) is inclined and arranged on the carry-out side of the transport unit 5 so that the food 3 carried out and transferred from the carry-out means 5 is collected on the roller conveyor. You may comprise. With this configuration, the surface of the food 3 can be marked while continuously driving the transport unit 5.

In addition, the formation of grills on the food 3 described above makes it easy for oil and scorch to adhere to the transport body 17 and become dirty, which is not hygienic. In this example, when the transport body 17 becomes dirty, the transport unit 5 can be removed from the main body 9 to clean the entire body, and the sanitary state of the transport body 17 with which the food 3 is in direct contact can be kept safe.

In the above description, the transport unit 5 has a configuration in which the net-like transport body 17 is hung on the sprockets 13a and 15a provided on the driven shaft 13 and the drive shaft 15 disposed at least across the turning region, respectively. In the transport unit 5, since the carry-in side and the carry-out side are separated from each other, an operator who places and sets the food 3 on the transport body 17 and an operator who takes out the food 3 whose surface is baked are used. It was necessary to arrange each, and work efficiency was bad.

As the transport unit 51 of the present invention, as shown in FIG. 8, a transport body 53 configured in a mesh disk shape is configured to rotate at a required speed as the electric motor 55 is driven. The food heating apparatus 1 may be configured by arranging the infrared heater unit 7 above 53.

In the food battering apparatus 1 provided with the transport unit 51, for example, an operator is placed at a position opposite to the infrared heater unit 7 with respect to the center of the transport body 53, and the worker is placed on the transport body 53 at the position. The work of transferring and setting the food 3 and the work of taking out the food 3 with the burnt lines according to the rotation of the transport body 53 can be efficiently performed by one worker.

In the above description, the infrared heater unit 7 can be moved up and down with respect to the main body 9 so that the distance between the infrared heater 25 and the conveying surface (the surface of the food 3) in the rolling region can be variably adjusted. It is good also as a structure which can raise the conveyance body 17 of an area | region upward, and can variably adjust the space | interval of the conveyance surface (surface of the foodstuff 3) of a sprinkling area | region.

That is, with respect to the frame 11 of the transport unit 5, a bearing member (not shown) that pivotally supports the support rollers 21 arranged on the upper side and the lower side in the transport direction of the turning region is supported so as to be able to move up and down. The height of the conveyance surface of the conveyance body 17 between the support rollers 21 is varied by raising and lowering the shaft support member in accordance with the degree of the crease to be formed.

The bearing member is supported by a rail provided in the frame 11 so as to be movable up and down, and is a stopper screw (not shown) that is screwed through a long hole (not shown) formed in the frame 11. To fix the desired height.

In the above description, the support body 9a supports the lifting body 9b to which the infrared heater unit 7 is attached so as to be vertically movable, and the transport surface of the transport body 17 (the surface of the food 3 placed on the transport body 17). However, the lifting mechanism of the infrared heater unit 7 can rotate a feed screw having an axis in the vertical direction with respect to the support wall 9a and having an electric motor connected to one end. The above-described feed screw is meshed with a nut (not shown) provided on a lifting body 9b supported by the support wall 9a and the lifting body is moved by a feed screw that rotates as the electric motor is driven. It is good also as a structure which can raise / lower and make the said space | interval variable.

  In the above description, the conveying means is unitized so that it can be attached to and detached from the main body 9. However, in the present invention, the driven shaft and the drive shaft can be rotated on the upper side and the lower side in the conveying direction of the main body 9, respectively. A structure may be adopted in which an electric motor is connected to the drive shaft while being supported on a shaft, and a carrier is hung on each sprocket provided on the driven shaft and the drive shaft.

  In the above description, a blower member is attached to the heat dissipation cover and air is introduced into the heat dissipation cover to prevent overheating. However, the cover is provided with a gap between the inner cover to which the infrared heater is attached and the inner cover. A double structure of the outer cover provided with an opening communicating with the standby may be provided, and a structure may be adopted in which air is introduced into the gap between the inner cover and the outer cover by a blower member and cooled.

  In the above description, the conveying means is detachably attached to the main body 9. However, the present invention can also be implemented as a structure in which the conveying means is fixedly provided on the main body 9.

DESCRIPTION OF SYMBOLS 1 Food boring device 3 Food 5 Transport unit 7 as transport means Infrared heater unit 9 Main body 9a Support wall 9b Lifting body 9c Stopper screw 11 Frame 13 Drive shaft 13a Sprocket 15 Drive shaft 15a Sprocket 17 Transport body 19 Electric motor 21 Support roller 23 Radiation cover 25 Infrared heater 25a Infrared reflecting film 27 Infrared transmitting plate 28 Blowing member 29 Tray 29a Water 51 Conveying unit 53 Conveying body 55 Electric motor 61 Bearing member 63 Rail

Claims (12)

In the food scraping device equipped with an infrared heater unit that is arranged in the grilling area and heats the surface of the food being transported to make a grille,
Infrared heater unit
It is equipped with an infrared heater that outputs infrared rays by enclosing a filament in a glass tube provided with an infrared reflecting film on the outer peripheral surface on the opposite side to the rolling region, at least in the direction perpendicular to the conveyance direction of the food,
A food roasting device that forms a grille by irradiating the surface of food carried into the roasting region with infrared rays of near infrared rays to medium wave infrared rays output from an infrared heater. In claim 1,
The above-mentioned infrared reflective film is a food cooking device in which a metal oxide film is used. In claim 1,
Infrared heaters are arranged on at least one of the upper and lower sides in the conveying direction of the infrared heaters facing the punching region, and the grille is formed on the food surface by directing the infrared rays output from the respective infrared heaters to be superimposed. Food grinder. In claim 3,
Ingredients that form a grille on the surface of food by placing infrared heaters on the upper and lower sides in the direction of conveyance of the infrared heater relative to the beaten area and tilting them so that the infrared rays output from each infrared heater are superimposed apparatus. In claim 1,
The infrared heater unit is a food boring device in which the distance between the infrared heater and the food surface can be variably adjusted in accordance with the degree of grilling with respect to the main body. In claim 5,
The infrared heater unit is provided on a lifting body supported so as to be movable up and down on the upper and lower frames of the main body, and the food heating apparatus provided with a variable adjustment of the distance between the infrared heater and the food surface by the lifting and lowering of the lifting body. In claim 1,
A food preparation apparatus provided with conveying means for conveying food relative to the infrared heater unit. In claim 7,
The conveying means is a food boring device that can change the conveying speed of the food in accordance with the degree of baking. In claim 1,
An infrared heater is provided in a heat dissipation cover having a surface facing the punching area, and an infrared transmitting plate is detachably provided on the opening surface of the heat dissipation cover. In claim 9,
Infrared transmitting plate is a food brewing device made of zero-expansion crystallized glass with high infrared transmittance. In claim 9,
A food-burning device that is provided with a blower member for supplying air inside the heat-dissipating cover so that the air that has become hot inside can be exhausted. In claim 11,
The heat dissipating cover is a dual structure of an inner cover provided with an infrared heater and an outer cover arranged with an appropriate gap with respect to the inner cover, and the air blowing member is cooled by supplying air into the gap. Food grinder that made it possible.

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