JP2016077768A - Food roasting device - Google Patents

Abstract

PROBLEM TO BE SOLVED: To prevent a food quality from becoming worse by washing and removing by simple work burnt chips and fat generated and adhering when attaching burn marks, and avoiding a food to attach burn marks to from getting dirty by burnt chips and oil.SOLUTION: An infrared heater is provided in a body so as to move upward and downward. A conveyance unit detachably fitted to the body is configured of a rotational shaft rotatably pivoted at an upstream side and a downstream side in a conveyance direction, and a conveyance body bridged over each of the rotational shafts. When fitting the conveyance unit to the body, at least one rotational shaft is drive-connected to an output axis of an electric motor built in the body.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 grilled surface only to the surface of the ingredients even when the skill level of the work is low, and avoids gas odor from adhering to the ingredients as compared with the case of using a gas burner. It has the characteristics that can be.

  However, when baking the surface of various foods (foodstuffs) using the above-described roasting device, protein burnt baked by infrared thermal energy adheres to the conveying means on which the food is placed, or the food There is a risk that the fat contained in the metal melts and adheres to the conveying means.

  When protein burnt adheres to the transport means on which the food is placed, the next time the food to be baked is placed, the burnt dust adheres to the food and looks bad, There is a risk of changing the taste of food.

Similarly, when food fats and oils adhere to the conveying means, there is a risk that the food to be baked next will be contaminated, resulting in a poor appearance or a change in the taste of the food.

For this reason, when the number of operations for baking the food reaches a certain number of times or when the dirt is severe, it is necessary to clean the scoring device, especially the conveying means to which food scraps and oils adhere, In the above-described turning device, it is difficult or impossible to perform simple cleaning, and the cleaning workability is extremely poor.

JP 2014-39490 A

  The problem to be solved is that it is difficult to clean and remove the burnt chips and oils and fats that are attached when baking, and the appearance quality of the next food to be burned is deteriorated. It is in the point that the quality of food is deteriorated by the smell of oils and fats.

  The present invention includes a transport unit that transports the placed food to the punching area, and an infrared heater that is disposed relative to the punching area of the transport unit and that forms only the surface of the transported food. In the food scraping apparatus, the infrared heater is provided so as to be movable up and down with respect to the main body, and the transport unit is detachably attached to the main body, and is supported by a rotary shaft that is rotatably supported on the upper and lower sides in the transport direction. And a transfer body that is stretched over each rotation shaft. When the transfer unit is attached to the main body, at least one rotation shaft can be connected to the output shaft of the electric motor built in the main body. The most important feature is what has been done.

  The present invention can clean and remove burnt chips and fats and oils that are generated and adhered when baking, and then the food to be burned is burned. It is possible to prevent the food quality from deteriorating by avoiding contamination with oil and oil.

1 is an overall perspective view of a food cooking device. It is a perspective view which shows the outline of a conveyance unit. It is a perspective explanatory view showing the drive connection state of the transport unit with respect to the electric motor. 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 explanatory drawing which shows the boiled state of food. It is explanatory drawing which shows the removal state of a conveyance unit. It is explanatory drawing which shows the removal state of an infrared permeable board. It is explanatory drawing which shows the removal state of a tray. It is explanatory drawing which shows the example of a change of a cover.

  An infrared heater can be moved up and down with respect to the main body, and a transfer unit that is detachably attached to the main body is rotatably supported on the upper side and the lower side in the transfer direction, and spans each rotary shaft. The best practice is that at least one rotating shaft can be connected to the output shaft of the electric motor built in the main body when the transport unit is attached to the main body. Form.

Hereinafter, it demonstrates according to the figure which shows the Example which implemented the food cooking apparatus of this invention.
As shown in FIGS. 1 to 5, the food cooking device 1 according to the present invention includes a transport unit 5 that transports the food 3 and an infrared heater unit 7 that is provided above the grinding region of the transport unit 5. Examples of the food 3 targeted by the present invention include fish (including sushi and sashimi), meat, cereals, breads, confectionery, etc., and only the surface is baked for food. Is 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.

  Reference numeral 9a in the figure denotes a guide plate that guides mounting when the transport unit 5 is attached to the main body 9, and 9f denotes a front cover of the main body.

  In order to prevent the heat from the infrared heater unit 7 from being stored 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. And the conveyance body 17 which consists of a mesh belt carries out conveyance driving | running | working, mesh | engaging the tooth | gear of the said sprocket 13a * 15a with a mesh.

When the transport unit 5 is attached to the main body 9, the shaft end of the drive shaft 15 can be connected to the output shaft of the electric motor 19 that is attached to the main body 9 and can be frequency controlled, for example. The Specifically, coupling members 15b and 19a that mesh with each other are attached to the output shaft of the electric motor 19 and the shaft end of the drive shaft 15, respectively, and when the transport unit 5 is attached to the main body 9, the coupling member 15b 19 a is engaged with each other to transmit the driving force of the electric motor 19 to the drive shaft 15.

  Further, in order to position both when the transport unit 5 is mounted on the main body 9, a positioning shaft 11 a 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. 9b is provided, and when the transport unit 5 is mounted on the main body 9, the positioning shaft 11a is inserted into the guide bush 9b so that the transport unit 5 is inserted into the main body 9, and the output shaft of the electric motor 19 is the end of the drive shaft 15. It can be positioned so that it can be connected to.

  A support roller 21 having an axis line in the conveyance orthogonal direction is pivotally supported on the upper and lower sides in the conveyance direction in the frame 11 of the conveyance unit 5, respectively. The passing conveyance body 17 is supported so as to be in a horizontal state.

  The infrared heater unit 7 is provided such that the position of the infrared heater unit 7 can be adjusted in the vertical direction (up and down direction) above the center of the main body 9 in the conveyance direction, and the bottom surface is opened with a length corresponding to the width in the conveyance orthogonal direction. A cover 23 made of a metal material such as iron, and a plurality (three in the illustrated example) of infrared heaters 25 provided in the cover 23 and having a length corresponding to the width in the conveyance orthogonal direction, and The cover 23 is detachably provided on the opening end surface of the cover 23 and is composed of an infrared transmission plate 27 such as zero-expansion crystallized glass (registered trademark: Neoceram) having a high infrared transmittance.

  As a mechanism for adjusting the vertical position of the infrared heater unit 7 with respect to the main body 9, the infrared heater unit 7 is attached to a slider 9d supported so as to be movable up and down on an upper and lower rail 9c provided on a vertical wall of the main body 9, and the shaft end of the slider 9d has a shaft end. A stopper screw 9e that can be pressed against a vertical wall is provided. Then, with the slider 9d moved to a desired height position with respect to the upper and lower rails 9c, the stopper screw 9e is screwed to fix the infrared heater unit 7 at the desired height position.

  As a mechanism for raising and lowering the infrared heater unit 7 with respect to the main body 9, a feed screw having an axis line in the vertical direction with respect to the vertical wall and connected to an electric motor capable of numerical control at one end of the shaft can be rotated. A structure is also possible in which the feed screw is meshed with a nut (not shown) provided on the slider 9d and the infrared heater unit 7 is moved up and down by raising and lowering the slider 9d as the electric motor is driven. Good.

  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.

  On the outer peripheral surface of the glass tube of each infrared heater 25, an infrared reflecting film 25a is coated for about a half circumference around the axis, and the infrared rays output from the infrared reflecting film 25a are concentratedly irradiated to the opposite side. As the infrared reflective film 25a, a metal oxide film such as aluminum oxide or magnesium oxide is suitable.

  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 positioned is tilted so as to be superimposed on the infrared rays output from the infrared heater 25 located in the center at a position spaced apart from the conveyance surface of the rolling region in the conveyance unit 5. Is done.

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.

Further, as each infrared heater 25, one that outputs medium-wave infrared with high thermal energy is suitable, but each infrared heater 25 that outputs far infrared heats the whole food through the far infrared rays. Therefore, it is not desirable as the infrared heater 25 of the present invention.

The cover 23 is heated by the heat generated by the infrared heaters 25 and becomes a cause of hindering worker safety. In order to prevent this, the cover 23 is provided with a blower member 28 such as a blower for introducing outside air into the inside, and the cover 23 is prevented from being excessively heated by being cooled by outside air. In addition, the code | symbol 23a in a figure is an opening provided in the cover 23, and the air supplied in the 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 located below 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 suppresses the drying of the food 3 whose surface is marked by evaporation of the accumulated water, and receives food wastes or oil that is dripped by melting, or the tray 29 receives the accumulated water 29a. Prevents excessive heating and increases safety.

Next, the effect | action by the food cooking apparatus 1 comprised as mentioned above is demonstrated.
First, the outline of the action of scoring the surface of the food 3 will be described. With the stopper screw 9e loosened, the slider 9d is moved up and down with respect to the vertical wall of the main body 9, and the mounting height of the infrared heater unit 7 is increased. The height is adjusted so that the infrared rays output from each of the infrared heaters 25 overlap with each other on the surface of the food 3 to be baked in accordance with the degree of baked food.

  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 is determined by the correlation such as the interval between the upper surfaces of the food 3 and is set as appropriate according to the degree of grilling on the surface of the food 3. 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 9 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. However, the transport unit 5 required to pass through the punching area. The degree of burning may be adjusted by adjusting the conveyance time (conveyance speed) and the output of the infrared heater 25.

  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 the respective infrared heaters 25 reflect the infrared rays output upward shown in the figure by the infrared reflecting film 25a coated on the glass tube and direct it toward the surface side of the food 3. By this, 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 burned by the infrared irradiation, the food 3 may be dried by the heat of the infrared rays. 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. Also. The tray 29 is prevented from being heated excessively by the accumulated water 29a, thereby improving safety.

Furthermore, when the surface of the food 3 is baked by irradiation with infrared rays, the fat of the food 3 may be melted and dripped by the heat of infrared rays to contaminate the main body 3, but in this example, The oil dropped from the tray 29 can be received to prevent contamination.

  Then, when the food 3 having the surface baked 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. It is possible to take out the food 3 whose surface is baked from the 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.

Next, the cleaning operation of the transport unit 5, the infrared transmission plate 27, and the tray 29 will be described.
First, the cleaning action of the transport unit 5 will be described. Due to the formation of grill marks on the surface of the food 3, the food 17 burns off the food 3, the fats and oils melted from the food 3, and the like. In addition, there is a possibility that the food 3 placed on the transport body 17 may be contaminated.

In this example, when the transport body 17 becomes dirty, the transport unit 5 is pulled out from the main body 9 and separated, and then the entire transport unit 5 is washed to remove burnt chips, fats and oils, etc. The sanitary state of the transport body 17 that directly contacts is maintained safely. (See Figure 7)

After the cleaning, the transport unit 5 is inserted and attached to the main body 9 along the guide plate 9a. At this time, the transport unit 5 is mounted on the main body 9 in a positioned state by inserting the positioning shaft 11a into the guide bush 9b together with the guide plate 9a. When the transport unit 5 is mounted on the main body 9, the coupling member 15b of the drive shaft 15 and the coupling member 19a of the electric motor 19 are connected to each other along with the positioning to drive the driving force of the electric motor 19 to the drive shaft. 15 can be transmitted.

Next, the cleaning action of the infrared transmitting plate 27 will be described. When the surface of the food 3 is burnt by irradiation with infrared rays, the fat and protein of the food 3 are burned and the oil-containing smoke is infrared. The transmittance of infrared rays attached to the transmission plate 27 is reduced, and the infrared output irradiated to the surface of the food 3 is deteriorated, making it difficult to efficiently form the grille.

In this example, in the case where oil or fat by smoke adheres to the infrared transmitting plate 27 of the infrared heater unit 7 to reduce the infrared transmittance, the infrared transmitting plate 27 is removed from the opening side end face of the cover 23 and cleaned. It attaches to the opening side end surface of 23, and enables infrared rays to be stably irradiated to the surface of the food 3. (See Figure 8)

Next, the cleaning operation of the tray 29 will be described. As the baking marks are formed on the surface of the food 3, burnt chips on the surface of the food 3, oils and fats melted from the food 3, and the inside of the tray 29 become dirty. In this case, the tray 29 is pulled forward from the main body 9, and after the tray 29 is washed, it is inserted into the main body 9 in a state where water 29a is stored therein. (See Figure 9)

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 supports the support roller 21 disposed 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, and A stopper screw (not shown) that passes through a long hole (not shown) provided so as to extend in the direction is screwed to the bearing member, depending on the height of the food 3 and the degree of grilling to be formed. Then, the shaft support member is moved up and down to adjust the interval, and then the stopper screw is tightened to fix the shaft support member.

In the above description, the upper and lower rails 9c support the elevating body 9b to which the infrared heater unit 7 is attached so that the elevating body 9b can be moved up and down in the vertical direction, and the transport surface of the transport body 17 (the surface of the food 3 placed on the transport body 17). However, as an elevating mechanism for the infrared heater unit 7, a feed screw having an axis in the vertical direction with respect to the upper and lower rail 9c and having an electric motor connected to one end can be rotated. The above-described feed screw is meshed with a nut (not shown) provided on the lifting body supported by the upper and lower rails 9c, and the lifting body is lifted and lowered by a feed screw that rotates as the electric motor is driven. Thus, the interval may be variable.

In the above description, the infrared heater unit 7 can be moved up and down with respect to the main body 9. However, the infrared heater unit 7 may be moved upward with respect to the main body 9 to be removable. As a result, when dirt such as oil or fat adheres to the inner surface of the cover 23 and the outer peripheral surface of each infrared heater 25, the main body 9 removes the infrared heater unit 7 to the inner surface of the cover 23 and the outer peripheral surface of each infrared heater 25. The adhered dirt can be removed.

  In the above description, the air blowing member 28 is attached to the cover 23 and air is introduced into the cover to prevent overheating. However, as shown in FIG. 10, the cover includes an inner cover 23b to which an infrared heater is attached, and the inner cover. The outer cover 23c is provided with a gap with respect to the outer cover 23b and the opening 23a is provided, and air is introduced into the gap 23d between the inner cover 23b and the outer cover 23c by the air blowing member 28. It is good also as a structure which cools the cover 23c.

DESCRIPTION OF SYMBOLS 1 Food boring device 3 Food 5 Carrying unit 7 Infrared heater unit 9 Main body 9a Guide plate 9b Guide bush 9c Upper and lower rail 9d Slider 9e Stopper screw 9f Front cover 11 Frame 11a Positioning shaft 13 Drive shaft 13a Sprocket 15 Drive shaft 15a Sprocket 15b Coupling Member 17 Transport body 19 Electric motor 19a Coupling member 21 Support roller 23 Cover 23a Opening 23b Inner cover 23c Outer cover 23d Gap 25 Infrared heater 25a Infrared reflecting film 27 Infrared transmitting plate 28 Blowing member 29 Tray 29a Water

Claims (7)

In a food scraping apparatus comprising: a transport unit that transports the placed food to a scooping area; and an infrared heater that is disposed relative to the scooping area of the transport unit and that forms a grille only on the surface of the transported food ,
The infrared heater is provided to be movable up and down with respect to the main body,
The transport unit is detachable from the main body, and includes a rotation shaft that is rotatably supported on the upper and lower sides in the transport direction, and a transport body that is stretched over each rotation shaft.
A food processing apparatus that enables driving connection of at least one rotating shaft with respect to an output shaft of an electric motor built in the main body when the transport unit is attached to the main body. In claim 1,
A food boring device in which a tray is detachably provided at least in the main body of the roasting region so that food scraps, melted fats and oils, etc. can be received. In claim 1,
One of the transport unit and the main body is provided with a positioning shaft, and the other is provided with a bush into which the positioning shaft is inserted, and the rotary shaft can be connected to the electric motor by inserting the positioning shaft into the bush. apparatus. In claim 3,
Coupling members are provided on the shaft end of one rotating shaft and the output shaft of the electric motor, respectively, so that one rotating shaft can be connected to the output shaft of the electric motor when the transport unit is attached to the main body. Food grinder. In claim 1,
Infrared heater is a food scouring device provided so as to be movable in a direction approaching and moving away from a transport body of an opposing transport unit. In claim 5,
The infrared heater is a food batter attached to a slider provided so as to be movable in a direction approaching and moving away from the transport body of the transport unit facing the main body. In claim 1,
The infrared heater is provided in a cover that covers the opposite side of the opposite conveying body, and an infrared transmitting plate is detachably provided in an opening facing the conveying body of the cover.

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