JP2017118937A - Cooking device - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a cooking device capable of saving fuel cost, and reducing a burden on a cook by shortening a time required for cooking.SOLUTION: A cooking device 10 is a device including a cooking plate 11, and a main component of the cooking plate 11 is a carbon material. Also, the cooking device 10 includes a temperature detection part 24 for detecting a heating temperature of the cooking plate 11, and a control part 25 for executing heating control so that the temperature detected by the temperature detection part 24 does not exceed a predetermined temperature.SELECTED DRAWING: Figure 2

Description

  The present invention relates to a cooking device having a cooking plate.

  Recently, various rice cookers having a pot containing a carbon material have been proposed (see, for example, Patent Document 1). The main purpose of these is to improve thermal conductivity in response to electromagnetic induction heating.

JP 2007-135883 A

  By the way, conventionally, an iron plate baking apparatus for cooking meat etc. by heating an iron plate with a thermal power such as gas is generally used as a heating cooking device, but instead of this iron plate, a heating cooking plate using a carbon material is used. No device has been proposed.

  If a carbon material is used instead of iron (cast iron) that has been conventionally used as a cooking plate, the cooking temperature is reached faster due to its thermal conductivity, and it is expected that the cooking time can be shortened. Therefore, for example, if a cooking plate made of such a carbon material is employed in a restaurant, food can be provided to customers more quickly.

  However, if you use a carbon material as a cooking plate for business use at restaurants, etc., the heating speed and baking conditions will change, so the cook will fully understand how the carbon material is cooked on the cooking plate. Must.

  The present invention has been proposed in view of such circumstances, and an object of the present invention is to provide a cooking device that can reduce the time required for cooking and reduce the burden on the cook.

  In order to achieve the above object, the cooking device according to claim 1 is a cooking device having a cooking plate, wherein the cooking plate has a carbon material as a main component and detects a heating temperature of the cooking plate. A detection unit and a control unit that controls heating so that the temperature detected by the temperature detection unit does not exceed a predetermined temperature are provided.

  The cooking device according to claim 2 is configured to further include a lid for closing the cooking plate from above, and the lid is also mainly composed of a carbon material.

  The cooking device according to claim 3 is characterized in that the cooking plate is subjected to ceramic processing.

  The cooking device according to claim 4 is characterized in that the surface of the cooking plate is subjected to fluorine processing.

  Claim 5 proposes a semi-automatic cooking device. This device is made of dumplings to be cooked, and after heating by the cooking device, the heating control unit controls the heating based on the temperature measured by the temperature detection unit, It is the structure which alert | reports the timing of.

  According to the heat cooking apparatus of claim 1, since it has the above-described configuration, the time required for various heat cooking can be shortened, so that the efficiency of heating is high and the consumption of fuel necessary for heating is reduced. The amount can be remarkably reduced, and the burden on the cook such as temperature adjustment can be reduced. Moreover, since a large amount of far infrared rays are emitted when the carbon component is heated, it is possible to irradiate even the contents of the food to be cooked and finish it deliciously. Furthermore, when surface treatment such as fluorine processing is performed on the surface of the cooking plate, it is possible to prevent the surface material from being heated to vaporize the surface material.

  According to the heat cooking apparatus of Claim 2, since the cover body used with a steaming apparatus etc. also has a carbon material as a main component, the cover body can be reduced in weight and a chef's burden can be reduced.

  According to the heat cooking apparatus of Claim 3, since it becomes the above-mentioned structure, the heat resistance of a heat cooking board can improve and a lifetime can be lengthened.

  According to the heating cooking apparatus of Claim 4, since it becomes the above-mentioned structure, sticking to the surface and a burning can be prevented.

  According to the semi-automatic heating and cooking apparatus according to claim 5, when the dumplings are baked, since the timing of adding water and the timing of baking are notified, far infrared rays can be used even if not a skilled cook. Can be baked deliciously.

It is explanatory drawing of the heat cooking apparatus which concerns on one Embodiment of this invention. (A) is a perspective view of the cover body for heating cooking plates, (b) is a perspective view of a heating cooking plate. (A) is a longitudinal cross-sectional view which shows the use condition of a heating cooking apparatus, (b) It is a longitudinal cross-sectional view which shows the isolation | separation state of a heating cooking apparatus. It is a characteristic comparison table of carbon used as a cooking plate in the present embodiment and iron (cast iron) conventionally used.

  Embodiments of the present invention will be described below with reference to the accompanying drawings.

  This cooking device 10 is a device having a cooking plate 11, and the cooking plate 11 is mainly composed of a carbon material. The heating cooking device 10 includes a temperature detection unit 24 that detects the heating temperature of the cooking plate 11 and a control unit 25 that controls the heating so that the temperature detected by the temperature detection unit 24 does not exceed a predetermined temperature. Provided (see FIG. 1 and FIG. 2). The detailed configuration will be described below.

  The cooking device 10 of the present embodiment includes a lid 12 so that the dumplings G (see FIG. 2B) can be steamed in addition to the cooking plate 11 (see FIGS. 1A and 1B). ). As will be described later in the description of FIG. 2, the cooking device 10 cooks the cooking plate 11 by using the heating power of the gas, and the bottom surface of the cooking plate 11 is heated by the direct fire of the gas. .

  The cooking plate 11 shown in FIG. 1 (a) has a rectangular pan shape with a shallow concave portion, and includes a cooking plate portion 11a and four rising edges 11b. In addition, the depth of a recessed part may be a thing of the grade which can bake dumplings G side by side. Further, the lid body 12 shown in FIG. 1B is a plate-like body having a size that can be placed on the rising edge portion 11b of the cooking plate 11, and a handle 12b is attached to the upper surface of the lid body 12a. It is.

  At least the cooking plate portion 11a of the cooking plate 11 and the lid main body 12a of the lid 12 are mainly composed of a carbon material. As this carbon material, graphite is used as a raw material, which is pulverized, molded, fired and molded. The molded product may be one in which a binder such as a phenol resin used in molding remains or may be one in which the binder has disappeared by firing.

  Further, the carbon material may be an isotropic high-density material in which heat is transmitted in all directions or an anisotropic material in which heat is transmitted in one direction. Moreover, it is good also as what uses the carbon fiber reinforced carbon composite material (CC composite) excellent in intensity | strength. Since the cooking plate 11 is heated from below and burns the dumplings G placed on the upper surface of the cooking plate portion 11a, the heat only has to be transmitted from the lower part to the upper part, and therefore an anisotropic carbon material is used. be able to.

  As shown in FIGS. 2A and 2B, the cooking device 10 includes a gas heating device 20 on which the cooking plate 11 can be installed. This gas heating device 20 has an installation portion 21 on which the cooking plate 11 can be placed, and a plurality of gas burners 22 are disposed below the inside. These gas burners 22 can heat the back surface of the cooking plate 11 placed on the installation portion 21 evenly. The gas heating apparatus 20 used in the following various tests includes three gas burners 22 having a nozzle hole diameter of 1.8 mm.

  In addition, the gas heating device 20 controls the thermal power based on the temperature detection sensor 24 (temperature detection unit 24) disposed so as to contact the back surface of the placed cooking plate 11 and the temperature detected by the temperature detection sensor. And a temperature controller 25 (control unit 25).

  The temperature controller 25 is attached to a gas pipe (not shown) of the gas burner 22 and monitors the temperature detected by the temperature detection sensor 24 so that the temperature of the cooking plate 11 does not exceed a preset temperature. In addition, the amount of gas flow to the gas burner 22 is adjusted.

  As described above, the cooking plate 11 of the cooking device 10 is made of a carbon material, but the inner surface of the recess (the upper surface of the cooking plate portion 11a and the inner surface of the standing edge portion 11b) is subjected to fluorine processing. The back surface (the surface that is exposed to fire) is ceramic processed as a heat-resistant measure.

  FIG. 3 is a characteristic comparison table of carbon (isotropic high-density carbon) used as the cooking plate 11 in the present embodiment and iron (cast iron) conventionally used. As can be seen from this table, carbon is lighter than cast iron (specific gravity is about 1/4 of cast iron), has a large temperature rise per weight, is easy to transmit heat, has high far-infrared radiation performance, and has a high temperature. Easy to communicate. CC composite has a specific gravity of about 1/5 that of cast iron and is lighter.

It can be seen that the specific ease of heat transfer is 2.7 times that of cast iron by comparing the thermal conductivity (130/40). Furthermore, when comparing calories,
(1.8 / 7.28) × (0.7 / 0.435) = about 0.4
It can be seen that the temperature is increased by 40% of the amount of heat compared to cast iron.

  If the cooking plate 11 made of such a carbon material is used, the time until the dumplings G (see FIG. 2B) are baked can be shortened.

  According to the test of the present inventor, when the gas heating device 20 is used (three gas burners 22 having a nozzle hole diameter of 1.8 mm are used), an appropriate temperature of 220 ° C. for pouring gyoza G (water is added). The arrival time until (timing) was about 10 minutes for the iron plate, whereas it was about 4 minutes for the cooking plate 11 made of carbon material. Further, the time from the introduction of water to the baking of the dumplings G was about 8.5 minutes for the iron plate, whereas it was about 3.5 minutes for the cooking plate 11 made of carbon material.

  Thus, by using the main cooking plate 11, the time until the dumplings G are baked can be significantly shortened. This is due not only to the difference in thermal conductivity, but also to the far-infrared radiation of the carbon material.

  Moreover, the number of gas burners 22 may be reduced or the nozzle hole diameter may be reduced in consideration of both the improvement of the cooking speed and the reduction of the amount of gas using the cooking plate 11 made of carbon material. Good.

  According to the inventor's test, when the nozzle hole diameter was changed from 1.8 mm to 1.3 mm and the number of gas burners 22 was changed from three to two, the amount of gas used could be reduced by 52%. Further, when the nozzle hole diameter was changed from 1.8 mm to 1.5 mm and the number of gas burners 22 was changed from 3 to 2, the amount of gas used could be reduced by 44%.

  In addition, when the nozzle hole diameter is changed from 1.8 mm to 1.5 mm and the number of gas burners 22 is changed from 3 to 2, the time to reach 220 ° C. is about 7 minutes. The time until B was baked was about 5.5 minutes, which was shorter than the time required for the iron plate when the nozzle hole diameter was 1.8 mm and the number of gas burners 22 was three as described above.

  In addition, since the temperature is easily transmitted, variation in the inner surface temperature is small, and uniform baking is achieved. Therefore, it can be suitably used as a cooking plate for business use having a large size. The carbon material is hardly deformed by heat and is suitable for the large cooking plate 11.

  If the cooking plate 11 made of a carbon material is used in this way, the time until the gyoza G is baked can be significantly shortened, but the shortening time can be adjusted by adjusting the heating power of the gas heating device 20 and is appropriately adjusted. You can adjust the time.

In addition, when baking gyoza G, it is desirable to add water at about 220 ° C., and when it exceeds 220 ° C., there is a possibility that it will be burnt too much. As in the embodiment, it is desirable to mount the temperature detection sensor 24 and the temperature controller 25 on the gas heating device 20. In addition, heating control may be performed by the temperature detection sensor 24 and the temperature controller 25 so that the fluororesin layer processed to prevent sticking and scorching of the surface of the cooking plate 11 does not melt by heating. .

  Furthermore, since carbon materials are lighter than iron, they are easy to handle. In particular, the cooking device 10 is a steaming device and includes a lid 12, and the lid 12 is also formed of a carbon material, so that the weight can be reduced, and even a weak woman can easily raise and lower the lid 12. Can do.

  Moreover, according to the taste test, the taste of the dumpling G was almost the same as that of the iron plate. Rather, when steamed and baked with this heating cooking apparatus, it was confirmed that more gravy was accumulated in the dumplings G than when an iron plate was used. This is assumed to be due to the radiation effect of the far-infrared dumplings G on the inside of the carbon.

  Based on the above findings, the present inventor has developed a semi-automatic cooking apparatus using dumplings as cooking objects.

  Although the configuration of this device is not shown, after heating the cooking device, the heating control unit is controlled based on the temperature measured by the temperature detection unit, and the timing of the addition of water and the timing of baking can be notified. When the power is turned on, the cooking program is run, and the cooking device is heated, the timing is reached when the temperature detector reaches the optimum temperature for water injection. A notification is given by a buzzer, the lamp is turned on during cooking, and when the baked temperature is reached, the lamp is flashed and a buzzer is sounded for notification.

  According to this semi-automatic cooking device, juicy and delicious dumplings that have been sufficiently irradiated with far-infrared rays can be baked in a short time without being a skilled cook. If it is adopted, the fuel cost can be reduced and it is very beneficial.

  The semi-automatic cooking device may further be configured to forcibly stop heating when the fluororesin layer of the cooking plate reaches a temperature that changes due to heating, using a temperature detection unit and a temperature control unit.

  Such a semi-automatic cooking device can be applied not only for dumplings but also to various cooking devices having a cooking plate by changing the object to be cooked. For example, the present invention can also be applied to a cooking device for okonomiyaki in which a cooking plate is fitted on the table surface. Since the okonomiyaki table installed in the restaurant may be cooked by the customer, the temperature detection sensor 24 and the temperature controller 25 can prevent the heating temperature from rising excessively.

  Although the heating cooking apparatus 10 of the above embodiment uses gas as a fuel, it may replace with the gas heating apparatus 20 and may use the heating apparatus by another fuel. For example, an electric heater may be used.

DESCRIPTION OF SYMBOLS 10 Cooking device 11 Cooking plate 11a Cooking plate part 11b Standing edge part 12 Cover body 20 Gas heating device 21 Installation part 22 Gas burner 24 Temperature detection part (temperature detection sensor)
25 Control unit (temperature controller)

In order to achieve the above object, the cooking device according to claim 1 is a cooking device having a cooking plate, and is configured to have a lid body mainly composed of a carbon material that closes the cooking plate from above. and, cooking plate is mainly composed of carbon materials anisotropic ceramic processing is made on the back, Chafing have been made to the surface, the temperature detector for detecting the heating temperature of the cooking plate , characterized in that a control unit for the temperature detected by the temperature detection unit is heating control so as not to exceed a temperature of melted heating of the fluororesin layer.

In the claims 2 proposes a cooking apparatus semiautomatic. This device is made of dumplings to be cooked, and after heating by the cooking device, the heating control unit controls the heating based on the temperature measured by the temperature detection unit, It is the structure which alert | reports the timing of.

According to the heat cooking apparatus of claim 1, since it has the above-described configuration, the time required for various heat cooking can be shortened, so that the efficiency of heating is high and the consumption of fuel necessary for heating is reduced. The amount can be remarkably reduced, and the burden on the cook such as temperature adjustment can be reduced. Moreover, since a large amount of far infrared rays are emitted when the carbon component is heated, it is possible to irradiate even the contents of the food to be cooked and finish it deliciously. Furthermore, because it is processed with fluorine, it can prevent sticking and scorching on the surface, and the temperature is controlled so that the temperature does not exceed the melting temperature of fluorine, so the surface becomes hot and the surface material vaporizes. Can be prevented . Further, since the ceramic processing is performed, the heat resistance is improved and the service life can be extended.

Moreover, since the cover body used with a steaming apparatus etc. also has a carbon material as a main component, the cover body can be reduced in weight and a chef's burden can be reduced.

According to the semi-automatic heating and cooking apparatus according to claim 2, since the timing of adding water and the timing of baking are informed when the dumplings are baked, far infrared rays can be used even if not a skilled cook. Can be baked deliciously.

Claims (5)

In a cooking device having a cooking plate,
The cooking plate has a carbon material as a main component,
A heating cooking apparatus comprising: a temperature detection unit that detects a heating temperature of the cooking plate; and a control unit that controls heating so that the temperature detected by the temperature detection unit does not exceed a predetermined temperature. In claim 1,
It is configured to further have a lid for closing the cooking plate from above,
The cooking device in which the lid is also mainly composed of a carbon material. In claim 1 or 2,
A cooking device, wherein the cooking plate is ceramic-processed. In any one of Claims 1-3,
A cooking device in which the surface of the cooking plate is subjected to fluorine processing. In any one of Claims 1-4,
Use dumplings to be cooked,
After the heating of the heating cooking device, based on the temperature measured by the temperature detector, the heating controller is configured to notify the timing of water addition and the timing of baking while controlling the heating. Cooking equipment.

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