JP2016158796A - Continuous rice cooking facility - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an energy-saving type continuous rice cooking facility.SOLUTION: In the continuous rice cooking facility, a rice cooking line 9 is constituted by connecting a rice/water supply part 3, an immersion part 4, a rice cooking part 5, and a steaming part 6, by a line conveyance device 8. A control unit controlling operation of the parts and conveyance of a cooking pot 2 is arranged. In starting an initial operation, plural empty cooking pots are disposed in the immersion part. The immersion part includes a first conveyance part carrying out the cooking pot on a downstream side of the immersion part and a second conveyance part carrying out the cooking pot on a downstream side with respect to the steaming part. The first conveyance part is connected to the rice cooking line and the second conveyance part is connected to the rice cooking line directly or via a bypass conveyance device. The control unit includes control means for carrying out the empty cooking pot, which has been carried out from the immersion part, to the rice cooking line via the second conveyance part.SELECTED DRAWING: Figure 1

Description

The present invention relates to a commercial continuous rice cooking facility, and more particularly to an energy-saving continuous rice cooking facility.

2. Description of the Related Art Conventionally, a one-pot type commercial continuous rice cooking facility that performs various processes such as immersion, rice cooking, and steaming while conveying a rice cooking pot on a circulating rice cooking line is known. For example, in the commercial continuous rice cooking facility described in Patent Document 1, a plurality of rice cookers are always arranged on the rice cooking line, and during operation, rice is sequentially distributed to an empty rice cooking pot on the rice cooking line, It flows to a dipping process, a rice cooking process, and a steaming process, and repeatedly cooks rice using each rice cooker.

At the start of operation of the commercial continuous rice cooking equipment, use the rice cooking line that performs the rice cooking process, the steaming process, etc., which is the subsequent process of the soaking process until the soaking process of the rice cooker that initially distributed rice is completed In spite of not having to do it, it is necessary to move the whole rice cooking line just to convey and circulate the rice cooker on the rice cooking line, and the running cost (electricity cost) is wasted. there were.

JP2002-095589

In view of the above problems, an object of the present invention is to provide an energy-saving continuous rice cooking facility.

In order to solve the above-described problems, the present invention provides a rice distribution water supply unit that introduces rice and water into a rice cooker, an immersion unit that immerses rice in the rice cooker, and a rice cooker that cooks rice by heating the rice cooker. A rice cooking line by connecting a part, a steaming part that steams cooked rice cooked in the rice cooking part, and a take-out part that takes out the cooked rice in the rice cooker after steaming to constitute a rice cooking line, In the continuous rice cooking facility having a control unit for controlling the operation of the rice cooker and the conveyance of the rice cooker, at the start of initial operation, a plurality of empty rice cookers are arranged at least in the immersion unit, and the immersion unit is downstream of the immersion unit. A first carry-out portion for carrying out the rice cooker on the side, and a second carry-out portion for carrying out the rice cooker downstream from the steaming portion, while the first carry-out portion is directly or by the carrying device for carrying out Connected to the rice cooking line, The carry-out unit is connected to the rice cooking line directly or by a bypass conveying device, and the control unit transfers the empty rice cooker carried out from the immersion unit to the rice cooking line from the second carry-out unit after starting the initial operation. Technical measures were taken to carry it out.

Furthermore, after the start of the initial operation, the control unit stops carrying out the rice cooker from the second carry-out unit when the carry-out of the empty rice cooker from the dipping unit is finished, and the dipping process is completed. The technical means of unloading the rice cooker from the first unloading part was taken.

The continuous-type rice cooking facility of the present invention, at the start of the initial operation, does not transport the empty rice cooking pot disposed in the immersion part to the rice cooking line in the subsequent process of the immersion process, but to the rice cooking line downstream of the steaming part. Since it can be carried out, it is not necessary to operate the part of the rice cooking line that performs the post-process of the soaking process until the soaking process of the rice cooker that initially distributed rice is completed. Can save the initial cost (electricity cost) to operate and can save energy in continuous rice cooking equipment. In addition, because there are two rice cooker carry-out sections in the immersion section, even if one carry-out section fails, the rice cooker can be carried out from the other carry-out section, making it easy to perform maintenance at the time of failure. There is also a merit.

Furthermore, after all the empty rice cookers arranged in the dipping unit at the start of the initial operation are carried out from the second carry-out unit by the control unit, the rice cooker in which the dipping process is completed is removed from the first carry-out unit. Since it is controlled so that it is automatically carried out to the rice cooking line, the rice cooking pot can be reliably carried out to the rice cooking line in the subsequent process of the dipping process, and it operates efficiently without being accidentally carried out from the second carrying-out part. Can be

It is a schematic plan view which shows the structure of the continuous rice cooking facility of this invention. It is a figure for demonstrating the immersion part in the continuous-type rice cooking equipment of this invention. It is a block diagram of the control part in the continuous rice cooking facility of this invention.

Hereinafter, it will be described in detail with reference to the drawings. FIG. 1 is a schematic plan view showing a configuration of a continuous rice cooking facility 1 according to the present invention, in which each device is omitted. FIG. 2: is a schematic side view for demonstrating the immersion apparatus 4 of the immersion part in the continuous-type rice cooking equipment 1 of this invention. FIG. 3 is a block diagram of a control unit in the continuous rice cooking facility of the present invention.

The continuous rice cooking equipment 1 of the present invention comprises a rice distribution water supply unit 3, an immersion device 4 serving as an immersion unit, a rice cooking unit 5, a steaming unit 6 and a pot cleaning unit 10, each of which is a line conveying device 8. Are connected to each other to constitute a rice cooking line 9. The rice cooker 2 is sequentially conveyed on the rice cooking line 9 by the line conveying device 8. In addition, a roller conveyor etc. can be used for the conveyance apparatus 8 for lines.

The rice distribution water supply unit 3 supplies the washed rice and cooked water measured in the rice cooker 2. At this time, it is desirable to make the upper surface of the rice after supply uniform. In addition, when so-called non-washed rice is used as the raw rice, it is not necessary to wash the rice in advance, and it is possible to give consideration to the environment because no washed rice drainage is generated. The rice distribution water supply part 3 is connected to the immersion apparatus 4 used as the waist | hip | lumbar part of this invention by the conveyance apparatus 8 for lines.

The immersion device 4 will be described. FIG. 2 is a schematic cross-sectional view for explaining the immersion device 4. The immersion device 4 is entirely surrounded by an outer wall 31 in order to keep the internal temperature constant. A carry-in / out port 33 for carrying the rice cooker 2 into and out of the dipping device 4 is provided on one side surface of the outer wall 31, and in close proximity to the carry-in / out port 33, a line transfer device for the rice cooking line 9. A first relay device 34 for receiving the rice cooker 9 from 8 is arranged. The first relay device 34 is a conveyor that can move up and down in the dipping device 4, and has one end connected to the line transfer device 8. The other end is connected to a dipping transport device 32 arranged in the dipping device 4 and delivers the rice cooker 2 to the dipping transport device 32. By the way, the first relay device corresponds to the first carry-out unit.

A plurality of immersion rice cookers 32 are arranged in the vertical direction, and in the present invention, six stages of immersion conveying devices 32 are arranged in the vertical direction. The immersion conveying device 32 is controlled by the control unit 12 and conveys the rice cooker 2 received from the first relay device 34 at a conveying speed in accordance with a preset immersion time. An existing conveyor such as a roller conveyor can be used.

Further, the end 32 b of the dipping transport device 32 has a structure capable of independently controlling the transport speed of the rice cooker 2, and is configured to deliver the rice cooker 2 to the second relay device 35. The second relay device 35 has the same structure as the first relay device 34, and transfers the rice cooker received from the immersion transport device 32 to the carry-out immersion transport device 32 c or the bypass transport device 37. Is. Incidentally, the second relay device 35 corresponds to the second carry-out unit.

The carry-out dipping device 32c carries the rice cooker 2 in the opposite direction to the other dipping conveyance devices 32, and delivers the rice cooker from the dipping conveyance device 32c to the first relay device 34. The rice cooker 2 received by the first relay device 34 from the dipping conveyance device 32 is transferred to the line conveyance device 8 at the carry-in / out port 33 and conveyed to the next step of the dipping process. At the carry-in / out port 33, a line transfer device 8 that delivers the rice cooker 2 to the first relay device 34 and a line transfer device 8 that receives the rice cooker 2 from the first relay device 34 are arranged. In FIG. 2, the upper line transfer device 8 receives the rice cooker 2 from the first relay device 34, and the lower line transfer device 8 delivers the rice cooker 2 to the first relay device 34.

The bypass conveying device 37 receives the rice cooker 2 from the second relay device 35 via the carry-out port 36 provided on one side of the outer wall 31, and the second rice cooker unloading means of the dipping device 4. It becomes. This bypass conveyance device 37 is connected to the rice cooking line 9 described later, and forms the waist of the present invention. Note that a conveyor such as a roller conveyor can be used as the bypass transport device 37.

Moreover, in the immersion apparatus 4, temperature and time management are performed so that many rice cooking pots may be cooked uniformly by the rice cooking process. For example, the conveying speed of the immersion conveying device 32 is set so that the passing time of the rice cooker from one end of the immersion conveying device 32 to the other end is 60 minutes, and the immersion device 4 You may arrange | position a heater and a cooler in the immersion apparatus 4 so that the temperature inside may be maintained at 25 degreeC. In addition, it is desirable to arrange | position the draining device, discharge | emit the water in the rice cooking pot 2 after immersion, and throw in rice cooking water newly. The dipping device 4 is connected to the rice cooking unit 5.

The rice cooking part 5 is comprised from each rice cooking apparatus 11 arranged and arranged at equal intervals. As the rice cooker 11, it is preferable to adopt an electromagnetic induction heating (IH) system as a heating source. During rice cooking, a temperature built in the rice cooker 11 or a temperature sensor is used to control the temperature during rice cooking or the rice cooking time. What is necessary is just to perform setting, detection of the end of cooking, or the like. When rice cooking is completed, the energization of the rice cooker 11 is stopped, the rice cooker is taken out by the transfer device (not shown), and sequentially transferred to the steaming device 6. In the present invention, the steaming unit 6 is disposed below the rice cooking unit 5.

This steaming part 6 is comprised by the elongate conveyance conveyor, What is necessary is just to use a roller conveyor etc. for this conveyance conveyor. The steaming part 6 is connected to the take-out part 7. The take-out unit 7 reverses the rice cooking pot 2 and takes out the cooked rice. The extracted cooked rice is subjected to processing such as stirring and loosening, and is cooled as necessary. The rice rice taken out here is conveyed to the next process.

The rice cooker 2 after the cooked rice is taken out by the take-out unit 7 is washed in the kettle washing unit 10. The pot cleaning device 10 uses hot water cleaning water to clean not only the rice cooker 2 but also the pot lid.

The above continuous rice cooking equipment 1 is controlled by the control unit 12. The control part 12 should just be installed suitably on the rice cooking line 9 etc., and an installation place is not specifically limited. FIG. 3 is a block diagram showing the internal structure of the control unit 12. The control unit 12 includes a central processing unit (hereinafter referred to as “CPU”) 21, a first storage medium (RAM) 22 capable of reading and writing data as a work area of the CPU 21, and basic operations executed by the CPU 21. A read-only second storage medium (ROM) 23 for recording a program, a third storage medium (HDD / SSD) 24 composed of a hard disk device or a non-volatile flash memory device, and an input / output circuit for data input / output ( I / O) 25.

The input / output circuit 25 is connected to an input setting unit 26 for inputting rice cooking conditions such as rice and water supplied into the rice cooker 2. In addition, the input / output circuit 25 includes a rice distribution water supply unit 3, a dipping device 4, a rice cooking unit 5, a steaming unit 6, a takeout unit 7, a line transfer device 8, and a bypass transfer device 37 controlled by the control unit 12. Each is connected.

In the input setting unit 26, in addition to the rice cooking conditions, the number of empty rice cookers 2 previously placed in the dipping device 4 or the number of rice cookers 2 to cook in one lot are set. . In addition, the second storage medium (ROM) 23 of the control unit 12 has a characteristic configuration of the present invention, and also stores an operation program at the start of the initial operation.

Next, the operation of the continuous rice cooking facility 1 will be described. First, when the initial operation is started, only the rice distribution water supply unit 3, the dipping device 4, the pot cleaning unit 10, and the rice cooking line 9 connecting them are operated. At the start of the initial operation, there is no rice cooker that has completed the soaking process. Therefore, until the soaking process of the rice cooker 2 to which rice and rice water are first supplied by the rice distribution water supply unit 3 is completed, the continuous rice cooking equipment 1 The rice cooking unit 5 and the steaming unit 6 are not operated. For this reason, the rice cooking line 9 from the position shown by the code | symbol 16 of FIG. 1 to the position shown by the code | symbol 17 does not need to operate. Moreover, since there is no rice cooking pot 2 that has finished cooking, there is no need to operate the take-out unit 7. Therefore, at the start of the initial operation, only the rice distribution water supply unit 3, the dipping device 4 and the pot cleaning unit 10 and the rice cooking line 9 connecting them are operated.

At the start of the initial operation, since all the rice cooking pots 2 placed on the rice cooking line 9 are empty pots, rice distribution and water supply are sequentially performed by the rice distribution water supply section 3 to the empty pots. Since the rice distribution is performed in the rice distribution water supply unit 3 on the rice cooking line 9, the empty rice cooking pot 2 is sequentially conveyed to the rice distribution water supply unit 3. In order for one rice cooking pot to advance on the rice cooking line 9, all rice cooking pots placed on the rice cooking line 9 need to proceed in the same manner, so rice distribution to the rice cooking pot 2 is started. Then, the carrying of the rice cooker 2 into the dipping device 4 starts simultaneously.

Here, the immersion device 4 at the start of the initial operation will be described. At the start of the initial operation, the empty rice cooker 2 is placed in the dipping device 4, but since the rice cooker 2 is sequentially carried in from the carry-in / out port 33, the empty rice cooker in the dipping device 4 is matched accordingly. It is necessary to carry the hook 2 out of the apparatus. The immersion device 4 is provided with two rice cooker exits, but the empty rice cooker 2 is unloaded from the carry-out port 36 using the bypass transport device 37. Since the bypass conveying device 37 is connected to the rice cooking line 9 at a position indicated by reference numeral 18 in FIG. 1, the empty rice cooking pot 2 placed in the dipping device 4 at the start of the initial operation is used as the rice cooking unit 5. The steaming unit 6 can be transported to the rice distribution water supply unit 3 via the cleaning unit 10 without being transported. Instead of using the bypass transfer device 37, the line transfer device 8 of the rice cooking line 9 may be brought close to the carry-out port 36 and the rice cooker 2 may be directly carried out from the second relay device 35.

The unloading of the rice cooker 2 using the bypass transfer device 37 is performed until all empty rice cooking pots 2 in the dipping apparatus 4 are unloaded. During this time, it is not necessary to operate the rice cooking unit 5 or the steaming unit 6 at all, and extra energy (electricity) can be saved. Therefore, the continuous rice cooking facility 1 of the present invention is an energy-saving continuous rice cooking facility.

After the start of the initial operation, when there is no empty rice cooker 2 in the dipping device 4, the controller 12 stops carrying out the rice cooker 2 using the bypass transport device 37. When the empty rice cooker 2 is carried out, the same number of rice cookers 2 as the carried rice cooker 2 are carried into the dipping device 4, and rice and rice cooking water are supplied to these rice cookers 2. The dipping process is performed. After the cancellation, the rice cooker 2 that has completed the immersion process is started to be carried out from the first relay device 34 via the carry-in / out port 33. In accordance with this, the rice cooking unit 5 and the steaming unit 6 which have not been operated until now are operated, and the continuous rice cooking facility 1 is operated normally.

Whether the rice cooker is empty or not may be determined by managing the state of the rice cooker individually, or by determining the weight of the rice cooker by providing a measuring instrument in the second relay device 35. It may be.

The delivery of the rice cooker 2 to the first relay device 34 is not limited to being performed directly from the rice cooking line 9, and a transfer device may be provided between the first relay device 34 and the rice cooking line 9. . The delivery of the rice cooker from the first relay device 34 to the rice cooking line 9 is not limited to being performed directly from the first relay device 34, and the carrying device for unloading between the first relay device 34 and the rice cooking line 9. May be provided.

In the dipping device 4, two carry-out ports are provided in the outer wall 31 in order to carry out the rice cooker, but one carry-out port may be provided. In that case, for example, the rice cooking pot may be delivered from the first relay device 34 to the bypass conveying device 37, and the bypass conveying device 37 may be provided below or above the rice cooking line 9.

It goes without saying that the configuration of the present invention can be changed as appropriate without departing from the scope of the invention.

DESCRIPTION OF SYMBOLS 1 Continuous-type rice cooking equipment 2 Rice cooking pot 3 Rice distribution water supply part 4 Immersion apparatus 5 Rice cooking part 6 Steaming part 7 Taking-out part 8 Line transfer apparatus 9 Rice cooking line 10 Pot washing part 11 Rice cooking apparatus 12 Control part 21 CPU
22 RAM
23 ROM
25 I / O
26 Input Setting Unit 31 Outer Wall 32 Immersion Conveying Device 33 Carry-in / Out Port 34 First Relay Device 35 Second Relay Device 36 Carry-Out Port 37 Bypass Conveying Device

Claims (2)

A rice distribution and water supply department that puts rice and water into the rice cooker;
An immersion part for immersing rice in the rice cooker;
A rice cooking section for heating and cooking the rice cooker;
A steaming part for steaming cooked rice cooked in the rice cooking part;
A take-out section for taking out the cooked rice in the rice cooker after steaming;
Are connected by a line conveying device to constitute a rice cooking line,
In the continuous rice cooking equipment having a control unit for controlling the operation of each part and the conveyance of the rice cooker,
At the start of initial operation, arrange at least a plurality of empty rice cookers in the immersion part,
While the said immersion part is equipped with the 1st carrying-out part which carries out the said rice cooking pot downstream from this immersion part, and the 2nd carrying-out part which carries out a rice cooking pot downstream from the said steaming part, while said 1st carrying-out The part is connected to the rice cooking line directly or by a carrying device for carrying out, and the second carrying out part is connected to the rice cooking line directly or by a carrying device for bypassing,
Moreover, the said control part carries out the said empty rice cooker carried out from an immersion part after an initial stage start to the rice cooking line from said 2nd carrying-out part, The continuous rice cooking equipment characterized by the above-mentioned. The control unit stops the carry-out of the rice cooker from the second carry-out unit when the empty rice cooker has been carried out from the immersion unit after the start of the initial operation, and the rice cooker has completed the dipping process. Is carried out from said 1st carrying-out part, The continuous type rice cooking equipment of Claim 1 characterized by the above-mentioned.

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