JP2019005383A - Cooking method and cooking device - Google Patents

Abstract

To provide a cooking method and cooking device capable of effectively applying flavor of char-grilling to a material.SOLUTION: A cooking device 1 for cooking a cooking object, includes an upper heating part 100 and a lower heating part 110 for heating a heating object material; and a smoke collection/reflux part 150 for collecting smoke emitted from the heating object material heated by the upper heating part 100 or the lower heating part 110 and flowing back the collected smoke to a peripheral space S of the smoking object material.SELECTED DRAWING: Figure 1

Description

  The present invention relates to a cooking method and a cooking device.

  Conventionally, as one of the techniques for cooking food, it is charcoal in a charcoal cart provided below the conveyor while baking the ingredients moving on the conveyor by a heating device provided above the conveyor. There has been proposed a technique for scenting food materials with smoke released from heated charcoal (see, for example, Patent Document 1).

JP 2004-255036 A

  Here, in the above-described conventional technology, although the food material can be scented with charcoal grill by smoke emitted from the heated charcoal, it is required to further strengthen the scent of charcoal grill with respect to the food material. Therefore, there has been room for further improvement from the viewpoint of effectively performing the charcoal-burning scent on materials such as foodstuffs.

  The present invention is intended to solve the above-described problems in the prior art, and provides a cooking method and a cooking device that can effectively perform charcoal grilling fragrance on materials. Objective.

  In order to solve the above-described problems and achieve the object, the cooking method according to claim 1 is a cooking method for cooking the material to be heated, and a heating step for heating the material to be heated; A smoke collecting and refluxing step of collecting smoke emitted from the heated material to be heated and returning the collected smoke to a surrounding space of the smoked material.

  The cooking method according to claim 2 includes a conveying step of conveying the heated material in the heating cooking method according to claim 1, wherein the heated material being heated is heated in the heating step. In the smoke collection recirculation step, the smoke is recirculated to the surrounding space of the smoked smoke material that is the heated material being conveyed.

  The cooking method according to claim 3 is the cooking method according to claim 2, wherein in the smoke collecting reflux step, the smoke is collected on the downstream side in the conveying direction of the heated material and collected. Smoke is returned to the surrounding space of the smoked material upstream in the conveying direction of the material to be heated.

  The cooking method according to claim 4, wherein in the cooking method according to any one of claims 1 to 3, the smoke is collected from one end of the duct in the smoke collecting reflux step, and the duct is collected. The smoke is recirculated from the other end of the air, and outside air is introduced into the duct from the one end to the other end, thereby forming an air flow for performing the smoke collection and the recirculation.

  The heating and cooking apparatus according to claim 5 is a heating and cooking apparatus for cooking the material to be heated, the heating unit heating the material to be heated, and the material to be heated heated by the heating unit. Smoke collecting and refluxing means for collecting the collected smoke and returning the collected smoke to the surrounding space of the smoked smoke material.

  According to the heating cooking method according to claim 1 or the heating cooking apparatus according to claim 5, the heating step of heating the material to be heated, and the smoke released from the heated material to be heated are collected. A smoke collecting and refluxing step of returning the smoke collected to the surrounding space of the smoked smoke material, so that the smoke recirculated in the smoke collection and refluxing step can be repeatedly sprayed on the smoked smoke material. Therefore, compared with the conventional technology (technology that scents the charcoal fire with the smoke emitted from the heated charcoal), the scent of the charcoal fire can be strongly attached to the smoked material, It is possible to effectively perform scenting of charcoal fire on the smoked material. Moreover, since the temperature of the recirculated smoke is relatively high, the heating energy efficiency can be increased and energy saving can be achieved.

  According to the heat cooking method of Claim 2, the to-be-heated material currently conveyed is heated in a heating process, and the surrounding space of the to-be-smoke material which is the to-be-heated material currently conveyed in a smoke collection recirculation | reflux process Since the smoke is recirculated, it is possible to heat the smoked material being transported and to scent the smoked material with the charcoal fire, for example, to be easily incorporated into the food manufacturing process in the factory. Is possible.

  According to the cooking method according to claim 3, since smoke is collected on the downstream side in the conveying direction of the heated material, compared to the case of collecting smoke on the upstream side in the conveying direction of the heated material, Smoke can be collected at a position where the amount of smoke emitted from the heated material is relatively large, and the amount of smoke collected can be increased. In addition, the smoke that has been collected is recirculated to the surrounding space of the smoked material upstream in the conveying direction of the material to be heated. Compared with the case where smoke is collected and smoke collected is returned to the surrounding space of the smoked material on the downstream side in the conveying direction of the heated material, the charcoal-burning scent of the smoked material is more effective And the heating energy efficiency can be further increased.

  According to the cooking method of claim 4, in the smoke collection and recirculation process, smoke is collected from one end of the duct, smoke is recirculated from the other end of the duct, and the duct is moved from one end to the other end. Since the air flow for collecting and recirculating is formed by introducing the outside air, the smoke carried by the air flow is compared with the case where the air flow is formed by providing a blower in a part of the duct, for example. It is possible to avoid the oil contained in the blower from adhering to the blower, and it is possible to reduce the trouble of maintenance of the blower (as an example, trouble of cleaning work of the blower, etc.).

It is a front view which shows notionally the heat cooking apparatus which concerns on embodiment of this invention (a part of illustration is omitted). FIG. 2 is a plan view of FIG. 1 (partially omitted). FIG. 2 is a left side view of FIG. 1 (partially omitted). It is a front view which shows the state by which the to-be-heated material is cooked. It is a front view which shows the modification of a heating cooking apparatus (a part of illustration is omitted).

  Embodiments of a cooking method and a cooking device according to the present invention will be described below in detail with reference to the accompanying drawings. First, [I] the basic concept of the embodiment will be described, then [II] the specific content of the embodiment will be described, and finally, [III] a modification to the embodiment will be described. However, the present invention is not limited to the embodiments.

[I] Basic Concept of Embodiment First, the basic concept of the embodiment will be described. Embodiments generally relate to a cooking method and a cooking apparatus for cooking a material to be heated.

  Here, the “heated material” means an object to be cooked by a heating cooking device. This “heated material” is a concept including, for example, a liquid form, a gel form, a solid form, or a food material in a state where these states are mixed. As an example, meat (beef, pork, chicken, etc.), Applicable to seafood (eg salmon) and vegetables. The cooking device corresponds to, for example, a commercial cooking device, a household cooking device, or the like. In the embodiment, the cooking device will be described as a commercial cooking device.

[II] Specific Contents of Embodiment Next, specific contents of the embodiment will be described.

(Constitution)
Initially, the structure of the heat cooking apparatus which concerns on embodiment is demonstrated. FIG. 1 is a front view conceptually showing a heating cooking apparatus according to an embodiment of the present invention (partially omitted). FIG. 2 is a plan view of FIG. 1 (partially omitted). FIG. 3 is a left side view of FIG. 1 (partially omitted). In the following description, the X direction in FIG. 1 is the left-right direction of the cooking device (−X direction is the left direction of the cooking device, + X direction is the right direction of the cooking device), and the Y direction in FIG. The front-rear direction (+ Y direction is the forward direction of the cooking device, -Y direction is the backward direction of the cooking device), the Z direction in FIG. 1 is the vertical direction of the cooking device (the + Z direction is the upward direction of the cooking device, -Z The direction is referred to as the downward direction of the cooking device. Here, in FIGS. 1 to 3, the conveying direction of the heated material conveyed by the conveyor 80 of the cooking device 1 described later is conveyed from the left side to the right side in FIGS. 1 and 2. It will be described as a thing.

  As shown in FIG. 1 to FIG. 3, the cooking device 1 schematically includes a support 10, a conveyor 80, a water dish 90, an upper heating unit 100, a lower heating unit 110, a charcoal heating unit 120, and a smoke collecting reflux. Unit 150 and a control unit (not shown).

  Moreover, about the connection form of each apparatus in this heat cooking apparatus 1, specifically, the conveyor 80, the upper heating part 100, the lower heating part 110, the charcoal heating part 120, and the smoke collection recirculation | reflux part 150 are a control unit and They are electrically connected via wiring (not shown). Therefore, communication and power supply can be performed directly or indirectly with the conveyor 80, the upper heating unit 100, the lower heating unit 110, the charcoal heating unit 120, or the smoke collection recirculation unit 150.

(Configuration-support stand)
The support 10 is a support means for supporting the conveyor 80, the water tray 90, the upper heating unit 100, the lower heating unit 110, the charcoal heating unit 120, the smoke collection reflux unit 150, and the control unit. The support base 10 is configured using, for example, a well-known support base for cooking (for example, a support base made of steel (for example, stainless steel)), as shown in FIGS. 1 to 3. In addition, a support base body 20, a first leg portion 71, and a second leg portion 72 are provided.

(Configuration-Support stand-Support stand body)
The support base body 20 is a basic structure of the support base 10, and includes a first support portion 30, a second support portion 40, and a drainage basin 60 as shown in FIGS. 1 to 3.

(Configuration-support base-support base body-first support part)
The first support unit 30 is a first support unit that supports the conveyor 80, the water tray 90, the upper heating unit 100, the lower heating unit 110, and the smoke collection recirculation unit 150. As shown in FIGS. 1 to 3, the first support portion 30 is a substantially box-shaped base portion 31 having two side surfaces (specifically, an upper surface and a lower surface) opened, and includes a conveyor 80, water A base portion 31 that accommodates the plate 90 and the lower heating portion 110, and a substantially reverse concave lid portion 32 that substantially covers the base portion 31 from its open surface side, and accommodates the upper heating portion 100 and smoke collection reflux The lid portion 32 is attached so that the portion 150 is exposed to the outside. Further, the base portion 31 is disposed substantially horizontally and is fixed to the first leg portion 71 and the second leg portion 72, and the lid portion 32 is arranged in the left-right direction with respect to the rear end portion of the base portion 31. It is fixed so that it can rotate around the axis of the axis along.

(Configuration-support base-support base body-second support part)
The second support unit 40 is a second support unit that supports the charcoal heating unit 120. As shown in FIGS. 1 and 3, the second support portion 40 is a plate-like body formed in a substantially flat shape, and is installed at a position below the first support portion 30. Are arranged substantially horizontally and fixed to the second leg 72.

(Structure-Support stand-Support stand body-Drainage)
The drainage basin 60 is a drainage means for collecting wastewater generated in the cooking device 1 and discharging it to the outside. For example, the drainage basin 60 is configured using a known drainage basin as shown in FIGS. 1 to 3. In addition, it is located below the second support portion 40 and in the vicinity of the second leg portion 72.

(Configuration-Support stand-Support stand body-Others)
As shown in FIGS. 2 and 3, the support base body 20 is provided with a gas supply port 21, a water supply port 22, a steam exhaust port 23, and a lid support portion 24. Here, the gas supply port 21 is an opening for introducing combustion gas sent from a gas source (not shown) into the upper heating unit 100, the lower heating unit 110, or the charcoal heating unit 120 through the pipe 3. In addition, it is installed in the vicinity of the upper heating unit 100, the lower heating unit 110, or the charcoal heating unit 120 on the left side of the support base body 20 (upstream side in the conveying direction of the material to be heated). The water supply port 22 is an opening for introducing water sent from a water source (not shown) into the water tray 90 via a pipe (not shown), and is provided on the left side of the support base body 20 (in the conveyance direction of the heated material). It is installed in the vicinity of the water tray 90 on the upstream side. The steam exhaust port 23 is an opening for discharging the steam generated in the first support part 30 to the outside of the first support part 30 through a pipe (not shown). It is installed on the downstream side in the conveying direction of the material to be heated. The lid support portion 24 is lid support means for supporting the lid portion 32 so as to be maintained at a predetermined angle (for example, 45 degrees) with respect to the support base body 20. It is formed and fixed to the front end of the support base body 20 so as to be rotatable about an axis along the left-right direction (or front-rear direction).

(Configuration-support base-first leg, second leg)
The 1st leg part 71 is a support means which supports the support base main body 20 (especially 1st support part 30). The first leg portion 71 is formed of a plate-like body having a substantially reverse concave shape on the side surface. As shown in FIGS. 1 and 3, the first leg portion 71 is provided on each of the left end portion and the right end portion of the first support portion 30. Each is provided and fixed to the installation surface 2. The second leg portion 72 is a support means for supporting the support base body 20 (particularly, the second support portion 40). The second leg portion 72 is formed of a plate-like body having a substantially reverse concave side surface shape, and is provided at each of the left end portion and the right end portion of the second support portion 40 as shown in FIG. , Fixed to the installation surface 2.

(Configuration-conveyor)
The conveyor 80 is a conveying means for conveying the heated material substantially along the conveying direction of the heated material, and as shown in FIGS. 1 to 3, a belt 81, a pair of first roller portions 82, and a pair of A second roller part 83 and a drive part (not shown) are provided.

  The belt 81 is for placing a material to be heated. For example, the belt 81 is a known cooking device for cooking that is configured by connecting a plurality of metal rollers arranged at predetermined intervals along a direction orthogonal to the conveying direction. The belt 81 is configured as a metal roller belt, and is provided in the first support portion 30 so that the longitudinal direction of the belt 81 is substantially along the left-right direction. The material to be heated can be placed on a net (not shown) fixed detachably on the belt 81.

  The pair of first roller portions 82 are rotating bodies for rotating the belt 81. The pair of first roller portions 82 is provided inside the belt 81, and specifically, one of the pair of first roller portions 82 is disposed in contact with the left end portion of the inner peripheral surface of the belt 81. And the other of the pair of first roller portions 82 is disposed in contact with the right end portion of the inner peripheral surface of the belt 81, and each of the pair of first roller portions 82 is a base portion of the first support portion 30. 31 is fixed to be rotatable.

  The pair of second roller parts 83 are rotating bodies for adjusting the tension of the belt 81. The pair of second roller portions 83 is provided outside the belt 81 at a position below the belt 81. Specifically, one of the pair of second roller portions 83 is at the left end of the outer peripheral surface of the belt 81. The second roller portion 83 is disposed in contact with the adjacent portion, and the other of the pair of second roller portions 83 is disposed in contact with the vicinity of the right end portion of the outer peripheral surface of the belt 81. Each is fixed so as to be rotatable with respect to the base portion 31 of the first support portion 30.

  The drive unit is a drive unit that drives the pair of first roller units 82, and is configured using, for example, a known motor or the like, provided in the vicinity of each of the pair of first roller units 82, 1 It is fixed to the base portion 31 of the support portion 30.

(Configuration-water tray)
The water tray 90 is for suppressing that the lower part of the 1st support part 30 is heated too much with the heat | fever produced in the upper heating part 100 or the lower heating part 110 with the water accommodated in the said water tray 90. belongs to. The water pan 90 is configured by using, for example, a known water cooking pan or the like, and is provided at a position below the conveyor 80 and in the vicinity of the conveyor 80.

(Configuration-Upward heating section)
The upper heating unit 100 is a heating unit that heats the material to be heated. The upper heating unit 100 is configured using, for example, a known heater for cooking, and is installed so as to be positioned above the upper portion of the belt 81 inside the lid portion 32 of the first support unit 30. Specifically, as shown in FIG. 1, a plurality of lines are arranged substantially along the left-right direction (in the embodiment, 30 are arranged side by side), and are fixed to the lid portion 32. Yes.

(Configuration-downward heating section)
The lower heating unit 110 is a heating unit that heats a material to be heated, which will be described later. The lower heating unit 110 is configured using, for example, a known heater for cooking, and is installed so as to be positioned below the upper portion of the belt 81 inside the base portion 31 of the first support unit 30. Specifically, as shown in FIG. 1, a plurality of lines are arranged in parallel along the left-right direction on the inner side of the belt 81 (in the embodiment, 30 units are arranged in parallel). It is fixed against.

(Configuration-Charcoal heating section)
The charcoal heating unit 120 is a charcoal heating unit that heats charcoal used for scenting the material to be smoked, and as shown in FIG. 1 to FIG. Part 122 is provided.

  The charcoal storage unit 121 is a charcoal storage unit that stores charcoal, and is formed in a substantially box shape made of steel with one side surface (for example, an upper surface) opened, for example, as shown in FIG. On the support part 40, a plurality are arranged in parallel in the left-right direction (in the embodiment, six are arranged in parallel).

  The heat source part 122 is for heating the charcoal accommodated in the charcoal accommodating part 121, for example, is comprised using the well-known charcoal heating burner. As shown in FIG. 1, a plurality of the heat source parts 122 are arranged in parallel in the left-right direction at a position in the vicinity of the charcoal containing part 121 (in the embodiment, three units are arranged in parallel. Each of the two charcoal storage portions 121 can be heated with respect to the single heat source portion 122), specifically, a heat radiation nozzle 122a of the heat source portion 122 (a nozzle from which heat is released). ) Is inserted through an insertion hole (not shown) formed in the rear side wall portion of the charcoal housing portion 121, and is fixed to the support base body 20.

(Configuration-Smoke collection recirculation part)
The smoke collection and recirculation unit 150 collects smoke emitted from the heated material heated by the upper heating unit 100 or the lower heating unit 110 and recirculates the collected smoke to the surrounding space S of the smoked material. As shown in FIG. 1 to FIG. 3, smoke recirculation means includes a suction duct 151, a first relay duct 152, a second relay duct 153, a discharge duct 154, and a blower 155. Here, the “smoke material” means an object to be scented with charcoal fire, and in the embodiment, the material to be heated will be described as a smoke material. However, it is not restricted to this, For example, materials other than a to-be-heated material are good also as a to-be-smoke material. The “surrounding space S of the smoked material” means a space around the smoked material, for example, in the vicinity of the conveyor 80 in which the smoked material is placed in the internal space of the first support portion 30. Applicable to space.

(Configuration-Smoke collecting recirculation part-Suction duct, 1st relay duct, 2nd relay duct, discharge duct)
The suction duct 151 is a duct for sucking smoke released from the material to be heated in the first support portion 30 and sending the sucked smoke to the first relay duct 152. For example, a known duct or the like is used. (The same applies to the first relay duct 152, the second relay duct 153, and the discharge duct 154). The first relay duct 152 is a duct for sending the smoke sucked in the suction duct 151 to the second relay duct 153. The second relay duct 153 is a duct for sending the smoke sent from the first relay duct 152 to the discharge duct 154. The discharge duct 154 is a duct for discharging the smoke sent from the second relay duct 153 into the first support portion 30.

  Here, the connection method of the suction duct 151, the first relay duct 152, the second relay duct 153, and the discharge duct 154 is arbitrary. For example, first, one end portion of the suction duct 151 is connected to the first support portion. 30 is connected to a first connection port (not shown) formed on the right side of the lid portion 32 (downstream side in the conveying direction of the material to be heated), and the other end of the suction duct 151 is connected to the first relay duct. Connect to one end of 152. Next, one end of the second relay duct 153 is connected to the other end of the first relay duct 152 via the blower 155, and the other end of the second relay duct 153 is connected to one of the discharge ducts 154. Connect to the end of the. Then, the other end portion of the discharge duct 154 is connected to a second connection port (not shown) formed on the left side of the lid portion 32 of the first support portion 30 (upstream side in the conveyance direction of the heated material). . By these ducts, smoke discharged from the heated material heated by the upper heating unit 100 or the lower heating unit 110 can be sucked from above, and the sucked smoke is smoked material (heated material) from above. Can be sprayed on.

  Further, the specific configuration of the discharge duct 154 is arbitrary. For example, the diameter of the distal end portion (end portion on the first support portion 30 side) of the discharge duct 154 is made smaller than the diameter of the portion other than the distal end portion. Thus, the speed at which smoke is discharged may be increased. Or you may slow down the speed | rate which discharges smoke by making the diameter of the front-end | tip part of the discharge duct 154 larger than the diameter of parts other than a front-end | tip part. Moreover, you may form the front-end | tip part of the discharge duct 154, and its vicinity part so that it can deform | transform flexibly. Thereby, for example, when it is desired to change the position or direction in which smoke is discharged in accordance with the type of smoked material, the position or direction of the distal end portion of the discharge duct 154 can be easily adjusted.

(Configuration-Smoke collection recirculation part-Blower)
The blower 155 is an air flow (for example, an air flow SA shown in FIG. 4 to be described later) for collecting and recirculating smoke by the suction duct 151, the first relay duct 152, the second relay duct 153, and the discharge duct 154. , Referred to as “smoke collecting reflux airflow”). The blower 155 is configured using, for example, a known fan, and is provided between the first relay duct 152 and the second relay duct 153 and fixed to the lid portion 32 of the first support portion 30. Has been.

  By such a smoke collection recirculation part 150, the smoke emitted from the heated material heated by the upper heating part 100 or the lower heating part 110 is collected from one end of the suction duct 151, and the smoke collected is discharged into the discharge duct. 154 can be refluxed from one end of 154 to the surrounding space S of the smoked material (heated material). Therefore, the recirculated smoke can be repeatedly sprayed on the smoked material, and the scent of the charcoal fire can be effectively performed on the smoked material. Moreover, since the temperature of the recirculated smoke is relatively high, the heating energy efficiency can be increased and energy saving can be achieved. In particular, smoke is collected by the suction duct 151 arranged downstream in the conveyance direction of the heated material, and therefore compared to the case where the suction duct 151 is arranged upstream in the conveyance direction of the heated material (that is, Smoke can be collected at a relatively large amount of smoke released from the material to be heated, compared with the case where smoke is collected upstream in the conveying direction of the heating material, and the amount of smoke collected is increased. Can do. In addition, the smoke collected by the discharge duct 154 disposed upstream in the conveying direction of the heated material is returned to the surrounding space S of the smoked material, so that the initial stage of cooking or before cooking is performed Smoke can be blown against the smoked material at the stage, and compared with the case where the discharge duct 154 is arranged downstream in the conveying direction of the heated material (that is, the smoke collected is conveyed in the conveying direction of the heated material). As compared with the case of recirculating to the surrounding space S of the smoked material on the downstream side of the smoked material, the scented material can be effectively scented with charcoal fire and the heating energy efficiency can be further enhanced. .

(Configuration-Control unit)
The control unit is a unit for controlling the cooking device 1. The control unit is provided on the support base 10 and includes an operation unit, an output unit, a control unit, and a storage unit (all not shown).

  The operation unit receives an operation input to the control unit. The control unit, the drive unit of the conveyor 80, the upper heating unit 100, the lower heating unit 110, the heat source unit 122 of the charcoal heating unit 120, and the smoke collection and reflux unit 150 A power switch (not shown) for switching on or off the power of each of the blowers 155 is provided.

  The output unit is an output unit that outputs various types of information based on the control of the control unit, and is configured using a known output device such as a display or a speaker.

  The control unit is a control unit that controls each unit of the cooking device 1, and specifically, a CPU, various programs that are interpreted and executed on the CPU (a basic control program such as an OS, and the OS is started on the OS). And an internal memory such as a RAM for storing programs and various data.

  The storage unit is a recording unit that records a program and various data necessary for the operation of the cooking device 1, and is configured by using a rewritable recording medium, for example, a non-volatile recording medium such as a flash memory. be able to.

(Cooking method)
Next, the heating cooking method performed using the heating cooking apparatus 1 comprised in this way is demonstrated. FIG. 4 is a front view showing a state where the material to be heated is cooked. As shown in FIG. 4, the cooking method according to the present embodiment includes a conveyance process, a heating process, a smoke collection reflux process, and a scenting process. Here, the “conveying step” means a step of conveying the material to be heated. The “heating step” is a step of heating the material to be heated. The “smoke collection reflux process” means a process of collecting smoke emitted from the heated material to be heated and returning the collected smoke to the surrounding space S of the smoked material. The “scenting step” means a step of scenting the smoked material with charcoal grill. Below, the detailed content of each process is demonstrated.

  First, in the conveyance process, after the material to be heated M is placed on the upper portion of the belt 81 of the conveyor 80, the conveyor 80 is driven by the control unit of the control unit. Accordingly, the material to be heated M is conveyed from the upstream side to the downstream side in the conveyance direction by the conveyor 80 (in the embodiment, the conveyance of the material to be heated M is continuously stopped without stopping at an intermediate point. Done).

  Next, in the heating process, the material to be heated M conveyed by the conveyor 80 is heated by the upper heating unit 100 and the lower heating unit 110 by the control unit of the control unit. Thereby, while the material to be heated M is conveyed from the upstream side to the downstream side in the conveyance direction, the material to be heated M is continuously heated.

  Next, in the smoke collection recirculation process, as shown in FIG. 4, the smoke collection recirculation airflow SA is formed by driving the blower 155 by the control unit of the control unit at the same timing as the heating process is performed. To do. As a result, while the heated material M is being conveyed from the upstream side to the downstream side in the conveying direction, the smoke released from the heated material M heated in the heating step is covered by the smoke collection recirculation air flow SA. The smoke material (heated material) M is recirculated to the surrounding space S, and the recirculated smoke is repeatedly sprayed on the smoke material M, so that the smoke material M is scented with charcoal fire. Continued. In particular, since smoke is collected on the downstream side in the conveyance direction of the material to be heated M, the smoke emitted from the material to be heated M compared to the case of collecting smoke on the upstream side in the conveyance direction of the material to be heated M. Smoke can be collected at a relatively large amount of smoke, and the amount of smoke collected can be increased. Further, since the smoke collected is recirculated to the surrounding space S of the smoked material M on the upstream side in the conveying direction of the material to be heated M, the smoke is smoked at the initial stage of the cooking or before the cooking. Smoke can be blown against the material M, and the smoked smoke material M is compared with the case where the smoke collected is returned to the surrounding space S of the smoked smoke material M on the downstream side in the conveying direction of the heated material M. Charcoal-grilled scent can be effectively performed.

  Subsequently, in the scenting step, the charcoal stored in the charcoal storage unit 121 of the charcoal heating unit 120 is converted into charcoal by the control unit of the control unit at the same timing as the timing at which the heating step and the smoke collection and recirculation step are performed. Heating is performed by the heat source unit 122 of the heating unit 120. Thereby, while the material to be heated M is transported from the upstream side to the downstream side in the transport direction, the scent of the charcoal-fired material M is further scented by the smoke released from the charcoal. Is called.

  By the heating cooking method as described above, the smoke recirculated in the smoke collection recirculation step can be repeatedly sprayed on the smoked smoke material M. Therefore, compared with the conventional technology (technology for scenting charcoal-grilled on the material with smoke released from heated charcoal), the scent of charcoal-grilled can be strongly attached to the smoked material M. Thus, it is possible to effectively scent the smoked material M with charcoal grill. Moreover, since the temperature of the recirculated smoke is relatively high, the heating energy efficiency can be increased and energy saving can be achieved. In particular, the charcoal-fired material M can be scented in the smoke collection recirculation process and the scenting process, and compared with the case where only the smoke collection recirculation process is performed, The scent of baked can be even stronger. Further, in the heating process, the material to be heated M being heated is heated, and in the smoke collecting and refluxing process, the smoke is recirculated to the surrounding space S of the smoked material M to be heated, which is the material to be heated M. The smoked smoke material M being conveyed can be heated, and the charcoal fired material can be scented with charcoal grilling, and can be easily incorporated into a food production process in a factory, for example.

(effect)
As described above, according to the embodiment, the heating step of heating the material to be heated, the smoke released from the heated material to be heated is collected, and the smoke collected is collected in the surrounding space S of the smoked material. A smoke collection reflux process for refluxing, so that the smoke refluxed in the smoke collection reflux process can be repeatedly sprayed on the smoked smoke material. Therefore, compared with the conventional technology (technology that scents the smoked material with the smoke emitted from the heated charcoal), the scent of the smoked material is strongly scented. This makes it possible to effectively scent the smoked material with charcoal fire. Moreover, since the temperature of the recirculated smoke is relatively high, the heating energy efficiency can be increased and energy saving can be achieved.

  Further, in the heating process, the heated material to be heated is heated, and in the smoke collection and reflux process, the smoke is circulated to the surrounding space S of the smoked material that is the heated material to be conveyed. The smoked smoke material can be heated and the charcoal fired fragrance can be given to the smoked smoke material. For example, it can be easily incorporated into a food production process in a factory.

  In addition, smoke is collected on the downstream side in the conveyance direction of the material to be heated, so that the amount of smoke released from the material to be heated is smaller than in the case of collecting smoke on the upstream side in the conveyance direction of the material to be heated. Smoke can be collected at a relatively large number of positions, and the amount of smoke collected can be increased. Further, since the smoke collected is recirculated to the surrounding space S of the smoked material upstream in the conveying direction of the material to be heated, the smoked material is converted into the material to be smoked in the initial stage of cooking or before cooking. Compared with the case where smoke can be sprayed and the collected smoke is returned to the surrounding space S of the smoked material downstream in the conveying direction of the material to be heated, the scent of the charcoal fire is added to the smoked material. Can be effectively performed, and the heating energy efficiency can be further enhanced.

[III] Modifications to Embodiments Although the embodiments of the present invention have been described above, specific configurations and means of the present invention are within the scope of the technical idea of each invention described in the claims. Any modification and improvement can be made. Hereinafter, such a modification will be described.

(About problems to be solved and effects of the invention)
First, the problems to be solved by the invention and the effects of the invention are not limited to the above-described contents, and the present invention solves the problems not described above or has the effects not described above. There are also cases where only some of the described problems are solved or only some of the described effects are achieved.

(About shape, numerical value, structure, time series)
Regarding the constituent elements exemplified in the embodiment and the drawings, the shape, numerical value, or the structure of a plurality of constituent elements or the mutual relationship in time series may be arbitrarily modified and improved within the scope of the technical idea of the present invention. Can do.

(About conveyor)
In the said embodiment, although demonstrated that the conveyor 80 was provided, it is not restricted to this. For example, in order to cook without heating the material to be heated, for example, an iron plate for cooking may be provided instead of the conveyor 80. In this case, in the cooking method, a placing step of placing the material to be heated on the iron plate is performed instead of the transporting step.

(Upper heating part, lower heating part, charcoal heating part)
In the above embodiment, it has been described that the upper heating unit 100 and the lower heating unit 110 are provided. However, the present invention is not limited to this, and for example, either the upper heating unit 100 or the lower heating unit 110 is omitted. Also good.

  Moreover, although the said embodiment demonstrated that the charcoal heating part 120 was provided, it is not restricted to this, For example, you may abbreviate | omit the charcoal heating part 120. In this case, the scenting step is omitted in the cooking method.

(About the smoke collection and recirculation part)
In the said embodiment, although the suction duct 151 was demonstrated that it was connected to the 1st connection port of the cover part 32 of the 1st support part 30, it is not restricted to this. For example, smoke emitted from the heated material heated by the upper heating unit 100 or the lower heating unit 110 can be sucked from the lower part, one of the left and right directions, one of the front and rear directions, or the central portion of the first support part 30. As described above, the suction duct 151 may be connected to at least one or more first connection ports formed in the bottom part or the side wall part of the base part 31 of the first support part 30.

  Moreover, although the said embodiment demonstrated that the discharge duct 154 was connected to the 2nd connection port of the cover part 32 of the 1st support part 30, it is not restricted to this. For example, the discharge duct 154 has the first support so that the smoke sucked in the suction duct 151 can be discharged from the lower side, one in the left-right direction, one in the front-rear direction, or the central portion of the first support portion 30. You may connect to the at least 1 or more 2nd connection port formed in the bottom part or side wall part of the base part 31 of the part 30. FIG.

  Moreover, although the said embodiment demonstrated that the blower 155 was provided between the 1st relay duct 152 and the 2nd relay duct 153 in the smoke collection recirculation | reflux part 150, it is not restricted to this. FIG. 5 is a front view showing a modification of the cooking device 1 (partially omitted). As shown in FIG. 5, one end of the second relay duct 153 is directly connected to the other end of the first relay duct 152, and the suction duct 151 is connected to one end of the outside air duct 160. In addition, a blower 155 may be provided in the vicinity of the other end of the outside air duct 160. With such a configuration, it is possible to form a smoke collection reflux airflow by introducing outside air into the suction duct 151 in the smoke collection reflux process of the cooking method. Therefore, as in the embodiment, compared to the case where the blower 155 is provided in a part of the duct of the smoke collection recirculation part 150 to form the smoke collection recirculation airflow, the oil content contained in the smoke carried by the smoke collection recirculation airflow, etc. Can be prevented from adhering to the blower 155, and maintenance work of the blower 155 (as an example, trouble such as cleaning work of the blower 155) can be reduced. Although the specific configuration of the outside air duct 160 is arbitrary, it is introduced from the outside air duct 160 by providing various known filters at one end or the other end of the outside air duct 160. It may be possible to clean the outside air.

(About cooking method)
In the said embodiment, in the conveyance process, although it demonstrated that conveyance of the to-be-heated material was performed continuously without stopping at the halfway point, it is not restricted to this, For example, a halfway point (as an example, It may be performed intermittently while stopping at the discharge duct 154, the upper heating unit 100, or the vicinity of the lower heating unit 110).

  Moreover, although the said embodiment demonstrated that the smoke collection recirculation | reflux process was performed at the same timing as the timing at which the heating process is implemented, it is not restricted to this. For example, the smoke collection reflux process may be performed at a timing different from the timing at which the heating process is performed, and as an example, may be performed at a timing after the heating process is performed.

  Moreover, in the said embodiment, in the smoke collection recirculation | reflux process, the recirculated smoke is sprayed with respect to the smoked smoke material which is the heated material currently conveyed by the conveyor 80, ie, the recirculated smoke is cooked. Although described as being supplied to the inside of the device 1, it is not limited thereto. For example, the refluxed smoke may be supplied to one or both of the inside of the cooking device 1 and the outside of the cooking device 1. As an example, other materials than the material being conveyed by the conveyor 80 (for example, a material placed on a bat installed in the vicinity of the cooking device 1 and a material to be heated before being cooked or Smoke recirculated may be sprayed on the smoked material after cooking. Alternatively, the recirculated smoke may be sprayed on both the material placed on the bat and the smoked material that is the material to be heated being conveyed by the conveyor 80.

  Moreover, although the said embodiment demonstrated that the smoke recirculated by the smoke collection recirculation | reflux part 150 was sprayed with respect to a smoked smoke material in a smoke collection recirculation | reflux process, it is not restricted to this. For example, smoke emitted from a known smoke source provided near the cooking device 1 may be blown against the smoked material.

(Appendix)
The heating cooking method according to appendix 1 is a heating cooking method for cooking the material to be heated, the heating step for heating the material to be heated, and the smoke emitted from the heated material to be heated is collected, A smoke collecting and refluxing step of returning the smoke collected to the surrounding space of the smoked smoke material.

  The heating cooking method of appendix 2 includes the transporting step of transporting the heated material in the cooking method of appendix 1, wherein the heated material being transported is heated in the heating step, and the smoke collection In the refluxing step, the smoke is refluxed to the surrounding space of the smoked material that is the heated material being conveyed.

  The cooking method according to appendix 3 is the cooking method according to appendix 2, wherein, in the smoke collection and recirculation step, the smoke is collected on the downstream side in the conveying direction of the heated material, and the smoke collected is collected into the smoke It is made to recirculate | reflux to the surrounding space of the said smoke material on the upstream of the conveyance direction of a heating material.

  The cooking method according to appendix 4 is the cooking method according to any one of appendices 1 to 3, wherein in the smoke collecting and refluxing step, the smoke is collected from one end of the duct and the other end of the duct. The smoke is recirculated, and outside air is introduced into the duct from the one end to the other end, thereby forming an air flow for performing the smoke collection and the recirculation.

  The heating and cooking apparatus according to appendix 5 is a heating and cooking apparatus that heats and heats a material to be heated, and includes heating means for heating the material to be heated and smoke released from the material to be heated heated by the heating means. Smoke collecting and refluxing means for collecting the smoke and returning the collected smoke to the surrounding space of the smoked smoke material.

(Additional effects)
According to the cooking method according to appendix 1, or the cooking device according to appendix 5, the heating step of heating the material to be heated, the smoke released from the heated material to be collected, and the smoke collection And a smoke collecting and refluxing step of returning the smoke to the surrounding space of the smoked smoke material, so that the smoke refluxed in the smoke collection and refluxing step can be repeatedly sprayed on the smoked smoke material. Therefore, compared with the conventional technology (technology that scents the charcoal fire with the smoke emitted from the heated charcoal), the scent of the charcoal fire can be strongly attached to the smoked material, It is possible to effectively perform scenting of charcoal fire on the smoked material. Moreover, since the temperature of the recirculated smoke is relatively high, the heating energy efficiency can be increased and energy saving can be achieved.

  According to the cooking method described in Appendix 2, in the heating process, the material to be heated is heated, and in the smoke collecting and refluxing process, in the surrounding space of the smoked material that is the material to be heated being conveyed. Since the smoke is recirculated, the smoked material being conveyed can be heated, and the smoked material can be scented with charcoal fire, for example, easily incorporated into the food manufacturing process in a factory. It becomes possible.

  According to the heating cooking method according to attachment 3, smoke is collected on the downstream side in the conveyance direction of the heated material, so that compared to the case where smoke is collected on the upstream side in the conveyance direction of the heated material. Smoke can be collected at a position where the amount of smoke emitted from the heating material is relatively large, and the amount of smoke collected can be increased. In addition, the smoke that has been collected is recirculated to the surrounding space of the smoked material upstream in the conveying direction of the material to be heated. Compared with the case where smoke is collected and smoke collected is returned to the surrounding space of the smoked material on the downstream side in the conveying direction of the heated material, the charcoal-burning scent of the smoked material is more effective And the heating energy efficiency can be further increased.

  According to the heating and cooking method described in appendix 4, in the smoke collection and recirculation process, smoke is collected from one end of the duct, smoke is recirculated from the other end of the duct, and the duct reaches from the one end to the other end. Thus, by introducing outside air, an air flow for collecting and recirculating air is formed. For example, compared to a case where a blower is provided in a part of a duct to form the air flow, the smoke carried by the air flow is It is possible to avoid the oil contained in the blower from adhering to the blower, and it is possible to reduce the maintenance work of the blower (for example, the trouble of cleaning the blower).

DESCRIPTION OF SYMBOLS 1 Heat cooking apparatus 2 Installation surface 3 Piping 10 Support stand 20 Support stand main body 21 Gas supply port 22 Water supply port 23 Steam exhaust port 24 Cover part support part 30 First support part 31 Base part 32 Cover part 40 Second support part 60 Drainage tank 71 First leg 72 Second leg 80 Conveyor 81 Belt 82 First roller part 83 Second roller part 90 Water dish 100 Upper heating part 110 Lower heating part 120 Charcoal heating part 121 Charcoal storage part 122 Heat source part 122a Heat dissipation Nozzle 150 Smoke collection recirculation part 151 Suction duct 152 First relay duct 153 Second relay duct 154 Discharge duct 155 Blower 160 Outside air duct M Heated material, smoked material S Ambient space SA Smoke collection reflux air flow

Claims (5)

A cooking method for cooking a material to be heated,
A heating step of heating the material to be heated;
A smoke collecting and refluxing step for collecting smoke emitted from the heated material to be heated and returning the collected smoke to the surrounding space of the smoked material;
Cooking method including. Including a conveying step of conveying the material to be heated,
In the heating step, the heated material being conveyed is heated,
In the smoke collection and recirculation step, the smoke is recirculated to a surrounding space of the smoked smoke material that is the heated material being conveyed.
The cooking method according to claim 1. In the smoke collection and recirculation step, the smoke is collected on the downstream side in the conveying direction of the heated material, and the collected smoke is upstream in the conveying direction of the heated material in the surrounding space of the smoked material. Reflux,
The cooking method according to claim 2. In the smoke collection recirculation step, the smoke is collected from one end of the duct, the smoke is recirculated from the other end of the duct, and outside air is introduced into the duct from the one end to the other end. By forming an air flow for performing the smoke collection and the reflux,
The heat cooking method as described in any one of Claim 1 to 3. A cooking device for cooking a material to be heated,
Heating means for heating the material to be heated;
Smoke collection reflux means for collecting smoke emitted from the heated material heated by the heating means and returning the collected smoke to the surrounding space of the smoked material;
A cooking device comprising:

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