JP2019177043A - Cooking apparatus - Google Patents

Abstract

To provide a cooking apparatus that comprises heating means and an ejection part, has small footprint, and has high flexibility of arrangement.SOLUTION: A cooking apparatus 1 is provided that cooks food by spraying thermal fluid from a nozzle part in a heating chamber 70, the cooking apparatus 1 comprises: the nozzle part spraying the thermal fluid in the heating chamber; an ejection part 250 ejecting the thermal fluid to the nozzle par; a heating part 202 heating the thermal fluid to a predetermined temperature; and a flowing passage connecting at least the ejection part and the heating part to each other and allowing the thermal fluid to flow. One of the ejection part and the heating part connected by the flowing passage is arranged above the heating chamber, and the other is arranged below the heating chamber.SELECTED DRAWING: Figure 10

Description

  The present invention relates to a cooking device for cooking food by spraying a thermal fluid in a heating chamber.

  2. Description of the Related Art Conventionally, in cooking scenes such as school lunches and hospital foods, business-use cooking devices that cook food by injecting hot air, saturated steam, or superheated steam have been used. Since such a heating cooking apparatus is installed in a limited floor area in the facility, a floor area used for installation is small, that is, a space-saving one has been desired.

  The cooking device described in Patent Document 1 heats and cooks hot food generated by taking in outside air and heating it, and injecting hot air mixed with steam taken from an external boiler into the food as described above. Is. In a heating chamber provided on the front side of the cooking device, food is continuously cooked by a conveyor, and hot cooking is performed by cooking hot air.

  The hot air produced by cooking the food is led to the back by the fan provided on the back side of the heating cooking device and the hot air supply means, heated, and sprayed onto the food again. Then, the food is heated and cooked by circulating hot air.

JP 2006-122429 A

  The one described in Patent Document 1 has a heating chamber on the front side of the cooking device, and a fan and hot air supply means on the back side, so it is installed in a limited installation space (floor area) in the facility. For this reason, there is a problem that the dimension in the depth direction becomes large.

  In addition, in facilities where a cooking device is installed, there are many cases where a washing device and a sink for washing dishes and cooking utensils, a stove for cooking food (heating cooking utensils), etc. are installed. It becomes difficult to install depending on the arrangement of other devices and instruments.

  Therefore, in the cooking device of patent document 1 which has the subject that a depth dimension is large, the place of installation was restricted, ie, the subject that the freedom degree of arrangement | positioning was low occurred.

  In addition, by installing in a limited installation space, the flow line of workers in charge of cooking food is hindered, the space when food is put into or out of the cooking device is narrow, There existed a subject that workability | operativity on cooking fell.

  An object of the present invention is to provide a cooking device that saves space and has a high degree of freedom in arrangement.

  In order to achieve the above object, a heating cooking apparatus according to the present invention is a heating cooking apparatus for cooking food by jetting a thermal fluid from a nozzle portion in the heating chamber, and jets the thermal fluid in the heating chamber. A flow that connects the nozzle unit, a discharge unit that discharges the thermal fluid to the nozzle unit, a heating unit that heats the thermal fluid to a predetermined temperature, and at least the discharge unit and the heating unit to flow the thermal fluid One of the discharge unit and the heating unit connected by the flow path is disposed above the heating chamber, and the other is disposed below the heating chamber. Is.

  According to the cooking device of the present invention, the depth of the cooking device is reduced as compared with the case where the cooking chamber is provided with a heating chamber on the front side and a discharge unit and a heating unit on the back side. The space (floor area) required for installation can be reduced. And the arrangement | positioning freedom degree in the limited installation space can be made high by reducing the space for installation.

The front side perspective view which shows the structure of the heat cooking apparatus which concerns on Embodiment 1 of this invention. The back side perspective view which shows the structure of the said heating cooking apparatus. The block diagram which shows the structure of the gas type | system | group and combustion system which comprise the said heating cooking apparatus. The perspective view which looked at the said heat cooking apparatus from the downward direction. The block diagram which shows the structure of a thermal fluid supply system. The front side perspective view which shows the structure of a heating chamber. The front side perspective view which shows the structure of an upper nozzle part. FIG. 8 is a side cross-sectional view illustrating a configuration of an upper nozzle portion at a position of line AA in FIG. 7 and a lower nozzle portion at a position of a second discharge port. The front view which shows the outline in a heating chamber. The perspective view which abbreviate | omitted illustration of the 2nd duct and the control panel from the back side perspective view which shows the structure of the said heating cooking apparatus. The block diagram which shows the flow of the thermal fluid in the said heat cooking apparatus. The schematic perspective view which shows the structure of a branch duct. It is a top sectional view showing the structure of a branch duct, and (a) a state where the first inflow opening and the second inflow opening are substantially equal, (b) the first inflow opening is smaller than the second inflow opening. (C) A state in which the first inflow opening is made larger than the second inflow opening. The block diagram which shows the structure of a drainage system. (A) The perspective view which shows the structure of the heat cooking apparatus which concerns on Embodiment 2 of this invention, (b) The external view of a connection unit. It is a top view which shows the example of arrangement | positioning in the case of arrange | positioning the said several heating cooking apparatus, Comprising: (a) is the state of parallel arrangement | positioning, (b) is the state which made the state arrange | positioned in series further arranged in parallel. (A) (b) is a schematic block diagram which shows arrangement | positioning of the discharge part which comprises the heat cooking apparatus which concerns on the modification 1. FIG. The schematic perspective view which shows the structure of the damper part which concerns on the said modification 1. As shown in FIG. (A) (b) is a schematic block diagram which shows arrangement | positioning of the discharge part and nozzle part which comprise the heat cooking apparatus which concerns on the modification 2. As shown in FIG.

  Invention of Claim 1 of this invention is a heating cooking apparatus which heat-cooks food by injecting a thermal fluid from a nozzle part in a heating chamber, Comprising: The said nozzle part which injects a thermal fluid in a heating chamber, A discharge part that discharges the thermal fluid to the nozzle part, a heating part that heats the thermal fluid to a predetermined temperature, and a flow path that connects at least the discharge part and the heating part to flow the thermal fluid. A cooking device, wherein one of the discharge unit and the heating unit connected by the flow path is disposed above the heating chamber, and the other is disposed below the heating chamber; It is a thing.

  According to this cooking device, the cooking device has a depth dimension smaller than that of the heating cooking device on the front side and a discharge unit and a heating unit on the back side, and is installed. The space (floor area) required for this can be reduced. And the arrangement | positioning freedom degree in the limited installation space can be made high by reducing the space for installation.

  The invention according to claim 2 of the present invention is the cooking according to claim 1, wherein the discharge part is disposed above the heating chamber and the heating part is disposed below the heating chamber. It is a device.

  Thereby, the temperature drop of the heating chamber at the time of cooking the food can be suppressed by the heat generated in the heating unit, and the food is effectively cooked by suppressing the temperature drop of the thermal fluid in the heating chamber. Can do.

  The invention according to claim 3 of the present invention is the cooking apparatus according to claim 1 or 2, wherein the flow path has a bent portion bent at a predetermined angle. .

  As a result, impurities generated in the food mixed in the thermal fluid, for example, oil particles (mist-like drip), etc. can be brought into contact with the inner surface of the bent flow path and removed from the thermal fluid. it can. And the purity of the thermal fluid injected to a foodstuff can be maintained high, the adhesion of the unintended component to foodstuff can be suppressed, and the change of flavor, etc. can be suppressed.

  Invention of Claim 4 of this invention has multiple flow paths in the invention as described in any one of Claims 1-3, At least one part of these flow paths is mutually adjacent | abutted. It is set as the heat cooking apparatus characterized by this.

  Accordingly, the flow paths heated by the thermal fluid flowing in the flow path are adjacent to each other, the heat is maintained by heat radiation between the heated flow paths, and the flow path is prevented from being cooled by the outside air, and the adjacent flow The temperature of the hot fluid flowing in the passage can be maintained.

  According to a fifth aspect of the present invention, in the invention according to any one of the first to fourth aspects, a circulation port that is an opening for collecting the thermal fluid ejected by the nozzle portion into the heating chamber is provided. Heating provided in the heating chamber and constituting a thermal fluid circulation system in which at least the heating unit, the discharge unit, and the nozzle unit are made to flow in order from the circulation port, and the recovered thermal fluid is ejected from the nozzle unit again. It is a cooking device.

  Thereby, the consumption of the thermal fluid used for the heating of a foodstuff can be reduced. Moreover, since the heated thermal fluid is circulated, energy for heating the thermal fluid to a predetermined temperature can be saved.

  The invention according to claim 6 of the present invention is the invention according to any one of claims 1 to 4, wherein a circulation port which is an opening for collecting the thermal fluid sprayed by the nozzle portion into the heating chamber is provided. The heating chamber comprises a heating fluid circulation system comprising at least a discharge part, a heating part, and the nozzle part in order from the circulation port, and injecting the recovered thermal fluid from the nozzle part again. It is a cooking device.

  Thereby, the consumption of the thermal fluid used for the heating of a foodstuff can be reduced. Moreover, since the heated thermal fluid is circulated, energy for heating the thermal fluid to a predetermined temperature can be saved.

  The invention according to claim 7 of the present invention is the heating cooking apparatus according to claim 5 or 6, wherein a circulation port is provided on the top surface of the heating chamber.

  Thereby, the hot fluid having a high temperature and a small specific gravity that collects above the heating chamber can be more reliably recovered from the heating chamber and reused.

(Embodiment 1)
(Outline of cooking device)
First, the heating cooking apparatus which concerns on Embodiment 1 of this invention is demonstrated with reference to FIGS. In addition, this embodiment demonstrates the heat cooking apparatus in the case of using a single heat cooking apparatus and injecting a thermal fluid to food and cooking. Further, in Embodiment 2, Modification 1 and Modification 2 described later including this embodiment, a case where superheated steam is used as a thermal fluid used for heating food will be described as an example. Details of the thermal fluid will be described later.

  As shown in FIGS. 1 and 2, the cooking device 1 includes an upper outer body 2 positioned on the upper part of a substantially rectangular base frame 4 and a lower outer body 3 positioned on the lower part of the base frame 4. Further, the lower outer body 3 is constituted by a pedestal portion that supports the base frame 4 and a base portion (no symbol) on which a combustion system 20 and the like to be described later are placed.

  The upper outer body 2 is provided with food by a thermal fluid supply system 40 (see FIG. 5) for supplying saturated steam, which is a source of superheated steam, to the cooking device 1 from the outside, and a transport unit 90 (see FIG. 6 and the like). A heating chamber 70 for cooking by injecting superheated steam while transporting the water, and a discharge section 250 for discharging superheated steam to the heating chamber 70.

  On the other hand, as shown in FIGS. 3 and 4, the lower outer body 3 includes a gas system 10 and a combustion system 20 for generating combustion exhaust gas for heating saturated steam supplied from the outside to the cooking device 1, And heating means 28 for heating the saturated steam by combustion exhaust gas into superheated steam.

  Furthermore, a thermal fluid flow system 200 for circulating and flowing a thermal fluid over the upper shell body 2 and the lower shell body 3, and a drainage system 300 (see FIG. 14) for discharging drains and the like generated in the cooking device 1. Is provided.

  As shown in FIG. 3, the gas system 10 adjusts the combustion gas from an external gas supply source to a predetermined pressure and supplies the combustion gas to the combustion system 20. The combustion system 20 generates combustion exhaust by combusting the combustion gas supplied to the gas system 10 after being adjusted to a predetermined pressure by the combustion burner 21, and is heated by a heating unit 28 constituting the combustion system 20. The saturated water vapor flowing through the thermal fluid flow system 200 and the combustion exhaust gas are subjected to heat exchange, and the saturated water vapor is heated to generate superheated water vapor having a predetermined temperature.

  As shown in FIG. 5, the thermal fluid supply system 40 includes, for example, a blow system 50 for discharging drain or the like in a steam supply pipe P that connects an external boiler provided on the facility side and the thermal fluid supply system 40. And a supply system 60 that removes drainage and the like contained in saturated water vapor used for cooking, adjusts the pressure to a predetermined pressure, and supplies the pressure to the cooking device 1.

  As shown in FIG. 6, the heating chamber 70 has a long shape along one horizontal direction (left and right direction to be described later), and is disposed on the front side of the upper shell 2 of the cooking device 1. (See FIG. 1). The heating chamber 70 has a transport unit 90 that carries food into and out of the heating chamber 70 and transports food in the heating chamber 70, and the transport unit 90 transports the food in the food transport direction D (see FIG. 11). FIG. 6 shows a state where the door 80 provided on the front side of the heating chamber 70 is opened and the inside of the heating chamber 70 is visible.

  The heating chamber 70 is provided on one end side in the food conveyance direction D of the conveyance unit 90, and is provided on the other end side of the conveyance unit 90 in the food conveyance direction D, and a carry-in entrance 100 for carrying food from the outside into the heating chamber 70 And a carry-out port 110 for carrying out food from the heating chamber 70 to the outside (see FIG. 1).

  In addition, as shown in FIG. 6, the heating chamber 70 includes a nozzle unit 120 that ejects a thermal fluid for cooking food. The nozzle unit 120 is disposed above and below the transport unit 90, and includes an upper nozzle unit 130 and a lower nozzle unit 160. The nozzle unit 120 injects superheated steam from above and below toward the food transported by the transport unit 90. . Superheated steam is discharged to the nozzle unit 120 by a discharge unit 250 described in detail later.

  As shown in FIGS. 2, 10, and 11, the thermal fluid flow system 200 is provided with a steam supply unit 201 to which saturated steam is supplied from a thermal fluid supply system 40 (not shown) and a heating unit 28 inside, and is overheated. It is composed of a duct-shaped heating unit 202 that heats water vapor to a predetermined temperature, and a duct that connects the discharge unit 250 and the heating chamber 70. It arrange | positions over the outer body 3 (refer FIG. 2, FIG. 10). As will be described later with reference to FIG. 11, the ducts are a first duct (flow path) 210, a second duct (flow path) 220, a third duct (flow path) 230, and a fourth duct (flow). Road) 240. FIG. 10 shows a state where the second duct 220 is removed based on FIG.

  As shown in FIGS. 1, 2, and 10, the discharge unit 250 is disposed above the heating chamber 70, and includes a first blower 251 and a plurality of blowers for discharging superheated steam to the heating chamber 70. 2 blowers 252. In addition, the discharge unit 250 includes a branch duct 254 for branching and flowing superheated steam to each of the first blower 251 and the second blower 252, and the branch duct 254 includes the first blower 251 and the second blower 254. A flow rate adjustment damper 255 for adjusting the flow rate of superheated steam sucked into the blower 252 is provided. Details will be described later.

  Further, as shown in FIG. 11, the discharge section 250 through which the thermal fluid circulates, the thermal fluid flow system 200, and the heating chamber 70 constitute a thermal fluid circulation system (no symbol).

  As shown in FIG. 14, the drainage system 300 is provided with a separator 63 constituting the thermal fluid supply system 40, a thermal fluid flow system 200, a heating unit 202, a drain generated in the discharge unit 250, and the like in the lower outer body 3. Further, they are connected by a metal flexible hose or the like so as to be discharged to the outside of the heating and cooking apparatus 1 through the first drainage recovery rod 301 and the second drainage recovery rod 302. In addition, an in-compartment drain pipe 320 is provided on the bottom surface of the heating chamber 70, and drains generated at the heating chamber 70, the carry-in port 100, and the carry-out port 110 are discharged to the outside of the heating cooking apparatus 1.

  As shown in FIGS. 1 and 2, the cooking device 1 includes a control panel 400 that is formed separately from the cooking device 1 and controls the operation of various devices. The apparatus 1 is electrically connected to a device that requires control.

(About thermal fluid)
The thermal fluid for cooking food includes a mixture of one or at least two of superheated steam, saturated steam, and hot air.

  The thermal fluid may be supplied from outside to the cooking device 1 or may be generated inside the cooking device 1. When supplying a thermal fluid from the outside, saturated steam generated by an external boiler as described above, or superheated steam generated by an external superheated steam generator is supplied to the heating cooking apparatus 1.

  Moreover, when generating a thermal fluid inside, for example, by heating the air by the heating means 28 (hot air), the gas is burned by the combustion burner 21 provided in the heating cooking apparatus 1. The resulting combustion exhaust (hot air), saturated steam generated by the internal boiler provided in the heating cooking apparatus 1 or superheated steam obtained by heating the saturated steam generated by the internal boiler by the heating means 28 is used as the thermal fluid. Used. However, in order to reduce the size of the cooking device 1, it is preferable to provide an external boiler as in this embodiment.

  In the description of the present embodiment, as shown in FIG. 1, the door 80 side provided in the heating chamber 70 is the front side, the front side and the opposite side across the heating chamber 70 are the back side, and the left side toward the door 80 is the left side. The left side surface side, the right side is called the right side surface side, the upper side is called the upper surface side, and the lower side is called the lower surface side. Further, the direction from the front side to the back side is referred to as the depth direction, the width direction from the left side to the right side is referred to as the left-right direction, and the direction from the bottom side to the top side is referred to as the height direction.

  Next, the structure of each apparatus of the heating cooking apparatus 1 is demonstrated concretely.

(Configuration of gas system and combustion system)
Here, referring to FIG. 3, a gas system 10 that sends gas supplied from the outside to the combustion system 20 while adjusting the pressure, and a gas supplied by the gas system 10 is burned by the combustion burner 21 to the outside. The combustion system 20 that heats the saturated steam supplied from the boiler will be described.

  The gas system 10 includes, in order from the gas supply side, a micro pressure gauge (pressure gauge) 11 that measures the gas pressure supplied from the outside, and an on-off valve (valve) 12 that controls supply or shutoff of gas to the combustion system 20. A gas pressure switch 13 for detecting whether the gas pressure is a predetermined gas pressure, a first gas electromagnetic valve (valve) 14, a control valve (valve) 15 for adjusting a gas supply amount, A second gas solenoid valve (valve) 16, a gas flow meter (flow meter) 17 for measuring the gas flow rate by the orifice differential pressure, a needle valve (valve) 18 for adjusting the flow rate of the reference gas, It is comprised. The gas pressure switch 13, the first gas solenoid valve 14, the control valve 15, the second gas solenoid valve 16, and the gas flow meter 17 are electrically connected to the control panel 400 (not shown).

  The combustion system 20 includes a combustion burner 21 for burning the gas supplied from the gas system 10, a combustion blower 22 for supplying air to the combustion burner 21, and the air supplied by the combustion blower 22 is at a predetermined pressure. An air pressure switch 23 for detecting whether the combustion burner 21 is supplied, an ignition transformer 24 for igniting the combustion burner 21, a UV sensor 25 for confirming combustion in the combustion burner 21 with ultraviolet light, and a combustion burner 21 A viewing window 26 for visually confirming combustion from the outside and an exhaust cylinder 27 for discharging combustion exhaust to the outside of the heating cooking apparatus 1 are provided. The combustion blower 22, the air pressure switch 23, the ignition transformer 24, and the UV sensor 25 are electrically connected to the control panel 400.

  The combustion system 20 further has a heating means 28, and the heating means 28 is provided in a heating unit 202 constituting a thermal fluid flow system 200 described later, and combustion exhaust generated in the combustion system 20 is discharged from the exhaust pipe 27. It is provided on the way to discharge to the outside. The heating unit 202 is a heat exchanger that indirectly exchanges heat between the combustion exhaust flowing into the exhaust cylinder 27 after combustion in the combustion burner 21 and the saturated steam flowing through the thermal fluid flow system 200. Thereby, saturated steam is heated and superheated steam is generated.

  As shown in FIG. 4, the gas system 10 (not shown) and the combustion system 20 are in a lower outer body 3 of the cooking device 1 and in a space S1 (shown by dots) covered with a decorative board (not shown). Has been placed. A blower fan 30 is provided on the right side of the space S1 to introduce outside air into the space S1 and cool the inside of the space S1.

(Configuration of thermal fluid supply system)
Next, with reference to FIG. 5, the thermal fluid supply system 40 for supplying the saturated steam generated by the external boiler to the heating cooking apparatus 1 will be described. The thermal fluid supply system 40 branches into a blow system 50 and a supply system 60.

  The blow system 50 is used when drainage or the like in the steam pipe P connecting the external boiler and the thermal fluid supply system 40 is discharged. The blow system 50 includes a blow solenoid valve (valve) 51, a steam trap 52 provided in parallel with the blow solenoid valve 51 for discharging drain from saturated water vapor, and a drain for discharging drain and the like from the blow system 50. And a drain pipe (not labeled).

  The supply system 60 is used when the supplied saturated water vapor is adjusted to a predetermined pressure and vapor amount from the external boiler via the steam pipe P and supplied to the steam supply unit 201. The supply system 60 supplies, in order from the external boiler side, saturated steam to the steam supply unit 201 side, or a cooking electromagnetic valve (valve) 61 that stops supply, and whether saturated steam is supplied at a predetermined pressure. A pressure switch 62 for detecting, a separator 63 for discharging drain from saturated water vapor, and a pressure reducing valve (valve) for reducing the pressure to a predetermined pressure when the saturated water vapor changes to a pressure higher than a predetermined pressure 64, a pressure gauge 65 that detects the pressure of saturated steam, an electric two-way valve 66 for adjusting the amount of saturated steam supplied to the steam supply unit 201, and steam that diffuses saturated steam into the steam supply unit 201 And a supply means 67 for supplying saturated steam supplied from an external boiler to the steam supply unit 201.

  The steam supply means 67 is constituted by a hollow steel pipe provided with a plurality of holes upward in the pipe length direction, one of which is closed and the other is detachably attached to the supply system 60 side. The steam supply unit 67 is provided in a steam supply unit 201 described later, and saturated water vapor supplied from an external boiler is diffused from the steam supply unit 67 into the steam supply unit 201.

  Note that the steam supply means 67 is not a steel pipe, but one may be closed and the other may be a cylindrical sintered metal that is detachably attached to the supply system 60 side. In this case, since saturated water vapor is diffused from the fine gaps of the sintered metal, the saturated water vapor can be diffused substantially uniformly and efficiently from the entire circumference of the cylindrical sintered metal, which is preferable. Moreover, the saturated water vapor supplied from the supply system 60 can be dissipated while being filtered.

  As a result, it is possible to supply saturated water vapor from which fine dirt, scale, etc. that could not be removed by the supply system 60 have been removed.

  In addition, since the steam supply means 67 is detachably connected to the supply system 60, it can be removed and cleaned in a cleaning step described later.

  Further, when a cylindrical sintered metal is used for the steam supply means 67, it is possible to reduce the sound generated when the saturated water vapor is diffused as compared with the case where a steel pipe having a plurality of holes is used. The operation sound of the cooking device 1 can be reduced.

(Configuration of heating chamber)
Next, the structure of the heating chamber 70 for cooking food will be described with reference to FIGS. 1, 2, 6, 9, and 11.

  As shown in FIGS. 1, 2, and 6, the heating chamber 70 is provided on the left side of the heating chamber 70, and is an entrance that is an opening for carrying food to be cooked into the heating chamber 70. 100, an outlet 110 that is provided on the right side of the heating chamber 70 and is an opening for carrying out cooked food from the heating chamber 70, and loading / unloading of food into / from the heating chamber 70 and the heating chamber 70 A transport section 90 for transporting food in the interior, a nozzle section 120 for injecting superheated steam into the food, and a circulation port which is an opening for collecting the superheated steam in the heating chamber 70 for circulating the superheated steam 75 and a door 80 that opens and closes the opening (not indicated) on the front side of the heating chamber 70 by opening and closing.

  Furthermore, the superheated steam leaked from the carry-in entrance 100 and the carry-out exit 110 is covered with the covers 103 and 113 that prevent the superheated steam leaked into the cooking place, and the superheated steam leaked into the covers 103 and 113 from the facility side. And the exhaust pipes 101 and 111 and the exhaust pipes 102 and 112 for exhausting to the outside of the cooking device 1 together with the outside air that is about to flow into the carry-in port 100 and the carry-out port 110.

  As shown in FIGS. 6 and 11, the transport unit 90 penetrates in the left-right direction via the carry-in port 100 and the carry-out port 110 of the heating chamber 70, and the cover 103 that the carry-in port 100 has and the cover that the carry-out port 110 has. It is constituted by an endless conveyor provided to extend outward from 113. This endless conveyor is an endless metal formed by braiding a pair of sprockets (not shown) provided on the carry-in port 100 side and a pair of sprockets (not shown) provided on the carry-out port 110 side. It is constructed by suspending and attaching a metal net. Then, a shaft (not shown) inserted through the sprocket on the carry-out port 110 side is rotated by a drive source (not shown), and the forward path side of the transport unit 90 is driven from the carry-in port 100 side to the carry-out port 110 side.

  In addition, the conveyance part 90 is good also as a bar conveyor which suspended a pair of endless chains on each sprocket, and attached metal or resin rod-shaped members to a pair of endless chains. In that case, it is only necessary to allow superheated water vapor sprayed from below to permeate like a net attached between a pair of endless chains.

  A first cover (cover) 103 for recovering the superheated steam leaking outside from the transport inlet 100 and an upper part of the first cover 103 for exhausting the recovered superheated steam are disposed outside the carry-in entrance 100. The 1st exhaust pipe (exhaust pipe) 101 connected to is attached. The first cover 103 is provided so as to surround the carry-in port 100 and a part of the transport unit 90 protruding from the carry-in port 100. The first cover 103 has a first exhaust cylinder (exhaust cylinder) 102 extending further upward from a cylindrical first exhaust pipe 101 communicating from the inside.

  Inside the first exhaust pipe 101, a grease filter (not shown) for filtering the mist-shaped drip mixed with the superheated steam from the superheated steam is detachably provided. The mist drip will be described later.

  On the outside of the carry-out port 110, there are a second cover (cover) 113 for collecting the superheated steam leaking out from the carry-out port 110, and an upper part of the second cover 113 for exhausting the collected superheated steam. And a second exhaust pipe (exhaust pipe) 111 connected to the. The second cover 113 is provided so as to surround the carry-out port 110 and a part of the conveyance unit 90 protruding from the carry-out port 110, and further extends toward the upper side of the second exhaust pipe 111. (Exhaust tube) 112 is provided.

  Inside the second exhaust pipe 111, a grease filter (not shown) for filtering the mist-shaped drip mixed with the superheated steam from the superheated steam is detachably provided.

  A hood (not shown) provided on the facility side is provided above the cooking device 1 so as to cover the first exhaust cylinder 102 and the second exhaust cylinder 112, and the first exhaust cylinder 102 and the second exhaust cylinder 102 are provided. The superheated steam discharged from the cylinder 112 is recovered and exhausted from the hood to the outside of the facility by the facility-side exhaust equipment.

  Note that the upper ends of the first exhaust cylinder 102 and the second exhaust cylinder 112 may be connected to an exhaust apparatus on the facility side by a duct or the like. In addition, a blower fan that blows air toward the upper ends of the first exhaust cylinder 102 and the second exhaust cylinder 112 may be provided inside the first exhaust cylinder 102 and the second exhaust cylinder 112.

  As shown in FIG. 9, the rear surface 71 of the heating chamber is a first opening for flowing to the upper nozzle portion 130 that constitutes the nozzle portion 120 that ejects superheated steam discharged from a discharge portion 250 described later. And a second discharge port 73 that is an opening for allowing flow to the lower nozzle portion 160. The first discharge port 72 is provided at a position corresponding to a fitting portion 155 provided in the upper nozzle portion 130 described later, on the carry-in port 100 side of the upper nozzle portion 130. Further, the second discharge port 73 is provided at a position corresponding to a fitting portion 185 provided in the lower nozzle portion 160 described later on the carry-out port 110 side of the lower nozzle portion 160.

  As shown in FIG. 1, the top surface 74 of the heating chamber is a circulation that is an opening for allowing the superheated steam sprayed from the nozzle portion 120 into the heating chamber 70 to flow again into the thermal fluid flow system 200 and circulate. A mouth 75 is provided. The circulation port 75 is provided through the top surface 74 of the heating chamber and communicates with the steam supply unit 201 via a grease filter (not shown). A thermal fluid circulation system that is a circulation path of superheated steam will be described later.

  As shown in FIG. 9, a gap G <b> 1 having a size through which superheated steam can pass is provided between the upper nozzle portion 130 and the top surface 74 of the heating chamber. Further, a gap G2 between the upper nozzle portion 130 and the inner surface of the heating chamber 70 on the carry-in port 100 side and a gap G3 between the upper nozzle portion 130 and the inner surface of the heating chamber 70 on the carry-out port 110 side are provided.

  As shown in FIGS. 1 and 6, the heating chamber 70 has an opening (not shown) provided on the front side, and a door 80 that can open and close the opening. The door 80 is a flip-up type door that flips upward (see FIG. 6). Such a door 80 can be opened and closed even when the cooking device 1 is installed in a narrow place, since there is little protrusion to the front side when opening and closing. In addition, the door 80 may be comprised with the door of the slide type | mold and the other type | mold door.

(Nozzle configuration)
Here, the structure of the nozzle part 120 which injects superheated steam toward the foodstuff conveyed by the conveyance part 90 (it shows with the dot of FIG. 6) in the heating chamber 70 is demonstrated using FIGS.

  The nozzle unit 120 includes an upper nozzle unit 130 provided above the conveyance unit 90 and a lower nozzle unit 160 provided below the conveyance unit 90. The upper nozzle part 130 provided above the conveying part 90 is formed in a rectangular box shape in plan view that extends along the food conveying direction D, and spans the food conveying direction D in the heating chamber 70. The support rod 131 is installed in a state of being separated from the top surface 74 of the transfer unit 90 and the heating chamber, the inner surface on the carry-in entrance 100 side, and the inner surface on the carry-out exit 110 side (see FIGS. 9 and 11).

  In addition, the lower nozzle portion 160 provided below the conveyance unit 90 is formed in a rectangular box shape in plan view extending along the food conveyance direction D, and is hung in the heating chamber 70 over the food conveyance direction D. It is erected by the transferred support rod 161 in a state of being separated from the bottom surface (not indicated) of the transport unit 90 and the heating chamber, the inner surface on the carry-in entrance 100 side, and the inner surface on the carry-out exit 110 side (see FIGS. 9 and 11). ).

  The support bars 131 and 161 are provided on the inner surface of the heating chamber 70 on the carry-in port 100 side and the inner surface on the carry-out port 110 side, and are respectively provided with locking portions 146 (above and below the conveying unit 90). 7), the upper nozzle portion 130 and the lower nozzle portion 160 together with the support rods 131 and 161 can be detached from the heating chamber 70.

  Further, the upper nozzle part 130 and the lower nozzle part 160 have nozzles 132 and 162 for injecting superheated steam on the surface facing the conveying part 90, respectively. The nozzles 132 and 162 are provided in the depth direction in the upper nozzle portion 130 and the lower nozzle portion 160.

  Next, the detailed configuration of the nozzle unit 120 will be described first from the upper nozzle unit 130.

  As shown in FIG. 7, the upper nozzle portion 130 includes a main body portion 140 that is installed on the support rod 131 and a lid portion 150 that is detachably attached to the main body portion 140. The main body 140 is formed of a long rectangular frame that extends in the left-right direction, and the lid 150 is formed of a rectangular frame that is slidable in the depth direction with respect to the main body 140. In the present embodiment, a plurality of lid parts 150 are attached to one main body part 140.

  The main body part 140 is a long rectangular flat plate-like main body flat part 141 extending along the food conveyance direction D, a plurality of installation parts 142 provided on the upper surface of the main body flat part 141 for installation on the support rod 131, A holding part 143 and a bent part 144 for extending downward from the lower surface of the main body flat part 141 to hold the lid part 150, a side on the back side of the main body flat part 141 extending downward from the lower surface, and a rear side of the main body part 140 being It has a back surface portion (not shown) to be formed.

  The erection part 142 is configured so that the main body flat part 141 can be attached to and detached from the support bar 131.

  The holding part 143 is provided over the depth direction of the main body flat part 141, and further, a bent part 144 that is horizontally bent along the food conveyance direction D is provided at the lower end part thereof. The bent portion 144 holds the lid flat surface portion 151 of the lid portion 150. Thereby, the lid 150 is slidably held with respect to the main body 140.

  An opening 154 for flowing superheated steam is provided in a back surface (not shown) of the main body 140 at a location corresponding to a first discharge port 72 provided through a back surface 71 of a heating chamber described later. (See FIG. 8). The opening 154 is provided with a fitting portion 155 that fits into the first discharge port 72. The first discharge port 72 is in communication with a third duct 230 that is connected to the first blower 251.

  The lid portion 150 is formed by bending a rectangular flat plate-like lid flat portion 151 and one side of the front side of the lid flat portion 151 upward. When the lid portion 150 is slidably attached to and detached from the main body portion 140, And a pair of side portions 153 formed by bending the left and right sides of the lid flat surface portion 151 upward.

  With the handle portion 152 facing the front side, the lid flat surface portion 151 is guided by the bent portion 144 so that the lid portion 150 is slidable with respect to the main body portion 140. When the lid part 150 is completely slid and mounted on the main body part 140, the handle part 152 comes into contact with the front side end part 145 of the main body flat part 141, and the side on the back side of the lid part 150 is located on the main body part 140. It abuts on the upper surface of the abutting portion 156 (see FIG. 8) which is a bent portion extending from the back side toward the front side.

  As shown in FIG. 8, when the lid 150 is slid onto the main body 140 until the handle 152 abuts against the front side end 145 of the main body flat portion 141, the main body 140 and the plurality of lids 150 are surrounded. One space S2 having an opening 154 on the back side is formed.

  The lid 150 has a nozzle 132 having a substantially triangular cross-section with a vertex below the vertical direction. Two nozzles 132 are provided at a predetermined interval in the food conveyance direction D along a direction orthogonal to the food conveyance direction D (see FIG. 6). Note that only one nozzle 132 or three or more nozzles 132 may be arranged at a predetermined interval in the food conveyance direction D.

  The nozzle 132 has an injection port 133 which is a plurality of long holes communicating with the space S2 along the longitudinal direction of the nozzle 132 at the lower vertex of the substantially triangular cross-sectional shape (see FIG. 8). The shape of the injection port 133 may be a round hole or a rectangular shape, and the shape is not limited to a long hole. Further, only one injection port 133 may be provided in the nozzle 132, and the quantity is not limited.

  With this configuration, the superheated steam discharged by the first blower 251 flows through the third duct 230 and flows from the opening 154 to the space S2 through the first discharge port 72, and the nozzle 132 Is injected into the heating chamber 70 from the injection port 133.

  As shown in FIG. 9, the first discharge port 72 is provided above the carry-in port 100 on the back surface 71 of the heating chamber. The superheated steam discharged from the first discharge port 72 first flows to the lid portion 150 on the carry-in port 100 side of the upper nozzle portion 130 disposed opposite to the first discharge port 72, and then flows in the space S2. It flows toward the downstream side in the food conveyance direction D and diffuses to the adjacent lid 150. Details will be described later.

  The lower nozzle portion 160 has a configuration in which the upper nozzle portion 130 is turned upside down with the conveying portion 90 interposed therebetween, and the supply of superheated steam to the lower nozzle portion 160 is heated in the same manner as in the upper nozzle portion 130. This is performed via a second discharge port 73 provided on the back surface 71 of the chamber below the carry-out port 110 side. In this case, the superheated steam that has flowed from the second discharge port 73 first flows to the lid portion 180 on the carry-out port 110 side of the lower nozzle portion 160 disposed to face the second discharge port 73, and then the space S3. It flows toward the upstream side in the food conveyance direction D (see FIG. 8) and diffuses to the adjacent lid portion 180.

  Between the upper nozzle part 130 and the top surface 74 of the heating chamber, a gap G1 through which superheated steam can flow is provided. In addition, gaps G2 and G3 having a size through which superheated steam can pass are provided between the upper nozzle portion 130 and the carry-in port 100 and between the upper nozzle portion 130 and the carry-out port 110, respectively. The superheated steam injected into the heating chamber 70 flows to the circulation port 75 through these gaps G1, G2, and G3, and circulates and flows to the thermal fluid circulation system described later.

  Further, the members provided in the heating chamber 70, for example, the upper nozzle portion 130 and the lower nozzle portion 160, which are the nozzle portions 120, and the locking portion 146 provided on the inner surface of the heating chamber 70 are assembled by bending or welding. ing. Therefore, in the cooking step described later, parts of members provided in the heating chamber 70 such as screws are not dropped on the food conveyed by the conveying unit 90, and the food can be cooked safely.

(Configuration of thermal fluid flow system)
Next, the thermal fluid flow system 200 that connects the steam supply unit 201, the heating unit 202, the discharge unit 250, and the heating chamber 70 will be described with reference to FIGS. 2, 10, and 11.

  The thermal fluid flow system 200 includes a first duct 210 that connects the steam supply unit 201 and the heating unit 202, a second duct 220 that connects the heating unit 202 and a branch duct 254 of the discharge unit 250 described below, A third duct 230 that connects the first blower 251 constituting the discharge unit 250 and the upper nozzle unit 130 via the first discharge port 72, and the second blower 252 and the second discharge of the discharge unit 250. The fourth duct 240 is connected to the lower nozzle portion 160 via the outlet 73.

  The steam supply unit 201 is formed in a substantially rectangular parallelepiped shape by sheet metal and is disposed above the heating chamber 70. In addition, an opening (not shown) communicating with the circulation port 75 is provided, a grease filter (not shown) is provided in the opening, and a steam supply means 67 for dissipating saturated steam supplied from the supply system 60 is located inside. (See FIG. 5).

  The steam supply unit 201 has an opening (not shown) on the back side thereof, and is connected to the first duct 210 through this opening.

  As shown in FIGS. 2 and 10, the first duct 210, the second duct 220, the third duct 230, and the fourth duct 240 each have a rectangular cross section when viewed from above, and have a width in the left-right direction. In contrast, the thickness in the depth direction is reduced. Moreover, it arrange | positions so that one side (long side) of a rectangle may become parallel to the left-right direction.

  As shown in FIG. 10, the first duct 210 includes a vertical portion 211 that is connected to a back side opening (not shown) of the steam supply unit 201 and extends in the vertical direction, and a bent portion that bends at a predetermined angle from the vertical portion 211. 212, a vertical portion 213 extending downward from the bent portion 212 in the vertical direction, a bent portion 214 bent from the vertical portion 213 to the front side in the horizontal direction, and extended from the bent portion 214 to the horizontal outlet 110 side, And a horizontal portion 215 connected to the upstream side of the heating portion 202.

  As shown in FIG. 2, the second duct 220 is connected to the downstream side of the heating unit 202, and is bent at a predetermined angle upward from the horizontal unit 221, and a horizontal unit 221 that extends to the horizontal inlet 100 side. And a vertical portion 223 extending in the vertical direction from the bent portion 222 and connected to an inflow opening 260 of a branch duct 254 described later.

  The third duct 230 is connected to the discharge side of the first blower 251 and has a vertical portion 231 extending downward in the vertical direction and a bent portion bent from the vertical portion 231 in the horizontal direction toward the carry-in entrance 100 at a predetermined angle. 232 and a horizontal portion 233 that extends from the bent portion 232 in the horizontal direction toward the carry-in port 100 and is connected to the first discharge port 72.

  The fourth duct 240 is connected to the discharge side of the second blower 252, and has a vertical portion 241 extending downward in the vertical direction, and a bent portion bent from the vertical portion 241 to the carry-out port 110 side in the horizontal direction at a predetermined angle. 242 and a horizontal portion 243 that extends from the bent portion 242 toward the carry-out port 110 in the horizontal direction and is connected to the second discharge port 73.

  As shown in FIGS. 2 and 10, the lengths of the vertical portion 231 of the third duct 230 and the vertical portion 241 of the fourth duct 240 in the height direction are the first blower 251 and the second blower 252. However, since the position of the second discharge port 73 in the height direction is lower than the position of the first discharge port 72 in the height direction, the second discharge port 73 is disposed at the same height position above the heating chamber 70. The fourth duct 240 is formed longer than the third duct 230.

  The second duct 220 is disposed on the most back side of the cooking device 1, and the vertical portion 211 of the first duct 210 and the back side surface of the bent portion 212 are on the front side of the vertical portion 223 of the second duct 220. Adjacent to the face of

  Further, the side surface on the carry-out port 110 side of the vertical portion 231 of the third duct 230 is the side surface on the carry-in port 100 side of the vertical portion 211 of the first duct 210 and the carry-in port 100 of the vertical portion 223 of the second duct 220. Adjacent to part of the side surface.

  Also, the side surface of the vertical portion 241 of the fourth duct 240 on the carry-in port 100 side is the side surface on the carry-out port 110 side of the vertical portion 211 of the first duct 210 and the carry-out port 110 of the vertical portion 223 of the second duct 220. Adjacent to part of the side surface.

(Structure of discharge part)
Next, the discharge part 250 which has the branch duct 254 and the 1st blower 251 and the 2nd blower 252 is demonstrated using FIG. 10, FIG. 12, FIG.

  As shown in FIG. 10, the discharge part 250 is arrange | positioned at the approximate center of the left-right direction of the heating cooking apparatus 1 above the heating chamber 70, The branch duct 254 formed in the substantially rectangular parallelepiped shape, and the side surface by the side of the carrying-in entrance 100 And a second blower 252 provided on the side surface on the carry-out port 110 side.

  As shown in FIG. 12, the branch duct 254 includes a substantially rectangular inflow opening 260 connected from the vertical portion 223 of the second duct 220 and a first branch port connected to the suction side of the first blower 251. 256 and a second branch port 257 connected to the suction side of the second blower 252. The substantially rectangular inflow opening 260 has a substantially rectangular shape with substantially equal four corners, and is formed so that two sides in the height direction are substantially equal.

  The branch duct 254 has a flow rate adjusting damper 255 formed of a substantially rectangular sheet metal. The flow rate adjustment damper 255 is provided with a rotation axis Ax at the middle points M1 and M2 of the upper side and the lower side, and the rotation axis Ax is inserted into a hole (not shown) provided substantially at the center between the upper surface and the lower surface of the branch duct 254. It is configured to be attached and turnable.

  The tip of the rotating shaft Ax extending upward from the middle point M1 is a male screw, and a double nut is attached to the tip penetrating the hole on the upper surface of the branch duct 254, so that the manually adjusted flow rate adjustment damper 255 is provided. The position can be fixed.

  As shown in FIG. 13A, the inflow opening 260 includes a first inflow opening (inflow opening) 261 branched to the first branch port 256 side by the rear side end portion 263 of the flow rate adjustment damper 255. And a second inflow opening (inflow opening) 262 branched to the second branch port 257 side. The distance between the back-side end 263 and the end of the first inflow opening 261 is L1, and the distance between the back-side end 263 and the end of the second inflow opening 262 is L2.

  As shown in FIG. 13 (b), the flow rate adjusting damper 255 is rotated counterclockwise (counterclockwise) from the state of FIG. 13 (a), and the upper end of the rotating shaft Ax is fixed by a double nut. As a result, the distance between the back side end 263 and the end of the first inflow opening 261 and the distance between the back side end 263 and the end of the second inflow opening 262 change. At this time, the distance between the back-side end 263 and the end of the first inflow opening 261 is L3, and the distance between the back-side end 263 and the end of the second inflow opening 262 is L4.

  As shown in FIG. 13 (c), the flow rate adjustment damper 255 is rotated clockwise (clockwise) from the state of FIG. 13 (a), and the upper end of the rotary shaft Ax is fixed by a double nut. The distance between the back side end 263 and the end of the first inflow opening 261 and the distance between the back side end 263 and the end of the second inflow opening 262 vary. The distance between the back side end 263 and the end of the first inflow opening 261 at that time is L5, and the distance between the back side end 263 and the end of the second inflow opening 262 is L6.

13A to 13C, the areas of the first inflow opening 261 and the second inflow opening 262 are in the height direction of the inflow opening 260 shown in FIG. And the product of the distances (L1 to L6) between the rear end portion 263 and the respective end portions of the inflow opening 260. In the present embodiment, the following is handled for convenience.
-In Fig.13 (a), the area of the 1st inflow opening 261 is a product of the dimension of the height direction of the inflow opening 260, and L1. The area of the second inflow opening 262 is the product of the dimension in the height direction of the inflow opening 260 and L2.
In FIG. 13B, the area of the first inflow opening 261 is the product of the dimension in the height direction of the inflow opening 260 and L3. The area of the second inflow opening 262 is the product of the dimension in the height direction of the inflow opening 260 and L4.
-In FIG.13 (c), the area of the 1st inflow opening 261 is a product of the dimension of the height direction of the inflow opening 260, and L5. The area of the second inflow opening 262 is the product of the dimension in the height direction of the inflow opening 260 and L6.

  In FIG. 13A, the distance L1 between the rear side end 263 and the end of the first inflow opening 261 and the distance L2 between the back side end 263 and the end of the second inflow opening 262 are as follows. The area of the first inflow opening 261 and the area of the second inflow opening 262 are substantially equal.

  In FIG. 13B, the distance L3 between the rear side end 263 and the end of the first inflow opening 261 is smaller than the distance L4 between the rear side end 263 and the end of the second inflow opening 262. The area of the first inflow opening 261 is smaller than the area of the second inflow opening 262.

  In FIG. 13C, the distance L5 between the back side end 263 and the end of the first inflow opening 261 is larger than the distance L6 between the back side end 263 and the end of the second inflow opening 262. The area of the first inflow opening 261 is larger than the area of the second inflow opening 262.

  As shown in FIGS. 10 and 12, the suction side of the first blower 251 is connected to the first branch port 256 of the branch duct 254, and the discharge side is connected to the third duct 230. The suction side of the second blower 252 is connected to the second branch port 257 of the branch duct 254, and the discharge side is connected to the fourth duct 240.

  The first blower 251 and the second blower 252 are electrically connected to an inverter (not shown) provided in the control panel 400. Therefore, the flow rate of the superheated steam discharged from the first blower 251 and the second blower 252 is adjusted by adjusting the operating frequency of the first blower 251 and the second blower 252 by the inverter, and controlling the respective rotation speeds. Is configured to be changeable.

  Further, as will be described in the flow rate adjusting step described later, the first blower 251 and the second blower 252 have substantially the same discharge capacity and other performance. Therefore, it is preferable to use the same type of the same manufacturer for the first blower 251 and the second blower 252.

  Note that the rotation angle of the flow rate adjusting damper 255 may be controlled by connecting to the stepping motor or the servo motor from the tip of the rotating shaft Ax penetrating the hole on the upper surface of the branch duct 254. In that case, the position of the flow rate adjustment damper 255 in the flow rate adjustment step described later can be easily adjusted.

(Configuration of thermal fluid circulation system)
Next, a thermal fluid circulation system serving as a channel through which the superheated steam injected into the heating chamber 70 circulates and flows will be described with reference to FIG.

  The thermal fluid circulation system includes, in order from the first blower 251 and the second blower 252 of the discharge unit 250, the third duct 230 and the fourth duct 240, the upper nozzle part 130 and the lower nozzle part 160, the heating chamber 70, Consists of a circulation channel that flows to the branch duct 254 of the discharge unit 250 through the gaps G2 and G3, the gap G1, the circulation port 75, the steam supply unit 201, the first duct 210, the heating unit 202, and the second duct 220. Is done.

  Specifically, the superheated steam discharged from the first blower 251 flows through the third duct 230, flows to the upper nozzle portion 130 through the first discharge port 72, and the injection port 133 of the nozzle 132. Injected into the heating chamber 70. The superheated steam discharged from the second blower 252 flows through the fourth duct 240, flows to the lower nozzle portion 160 through the second discharge port 73, and is heated from the injection port 163 of the nozzle 162. 70 is injected.

  The superheated steam injected into the heating chamber 70 flows through the gaps G2 and G3 and flows into the gap G1, and flows from the circulation port 75 to the steam supply unit 201 via a grease filter (not shown), It flows to the branch duct 254 through the duct 210, the heating unit 202, and the second duct 220. A branch duct 254 branches into a first blower 251 and a second blower 252 by a flow rate adjusting damper 255.

  The superheated steam branched by the flow rate adjusting damper 255 is sucked and discharged from the first inflow opening 261 to the first blower 251 through the first branch opening 256 and is then discharged from the second inflow opening 262 to the second branch. The air is sucked into the second blower 252 through the port 257 and discharged. The thermal fluid circulation system is constituted by such a circulation path.

  In the thermal fluid circulation system, the order of the discharge unit 250 and the heating unit 202 may be changed. In this case, for example, the steam supply unit 201, the duct, the discharge unit 250, the duct, the heating unit 202, the duct, the upper nozzle unit 130 and the lower nozzle unit 160, and the heating chamber 70 sequentially flow from the circulation port 75 of the heating chamber 70. Consists of a circulation path. In such a configuration, the discharge unit 250 does not necessarily have the branch duct 254, and the branch duct 254 may be provided on the downstream side of the heating unit 202.

(Configuration of drainage system)
Next, a drainage system 300 for discharging drain and the like generated in the heating chamber 70 and the thermal fluid flow system 200 will be described with reference to FIG.

  The drainage system 300 includes a first drainage pipe group (drainage pipe) 311 for discharging drains generated in the branch duct 254, the first blower 251 and the separator 63 (see FIG. 5), and a second blower 252. A second drain pipe (drain pipe) 312 for discharging the generated drain and the like, a third drain pipe (drain pipe) 313 for discharging the drain and the like generated in the third duct 230, and a fourth A fourth drain pipe (drain pipe) 314 for discharging the drain and the like generated in the duct 240, a fifth drain pipe (drain pipe) 315 for discharging the drain and the like generated in the heating unit 202, Have

  The first drain pipe group 311, the third drain pipe 313, and the fifth drain pipe 315 are respectively connected to the first drain collecting rod 301 provided on the back bottom of the lower shell 3 on the carry-in port 100 side. The first drainage recovery rod 301 is provided with a main drainage pipe (drainage pipe) 310.

  The second drainage pipe 312 and the fourth drainage pipe 314 are respectively connected to the second drainage recovery bowl 302 provided at the bottom of the back surface of the lower shell 3 on the carry-out port 110 side. Are connected by a first drainage recovery rod 301 and a drainage recovery rod connection pipe 303.

  The heating chamber 70 has an internal drain pipe 320 at the bottom of the heating chamber 70 for draining the drain or the like generated in the heating chamber 70 or draining when cleaning the inside of the heating chamber 70 in a cleaning step described later. .

  Further, a drain or the like is connected to a first drain pan (drain pan) 321 detachably attached to the left side surface of the lower outer body 3 below the first cover 103 so that the drain or the like flows into the heating chamber 70. The second drain pan (drain pan) 322 that is detachably attached to the right side surface of the lower outer body 3 below the sixth drain pipe (drain pipe) 316 and the second cover 113 is provided with a drain or the like. A seventh drain pipe (drain pipe) 317 that is connected to flow to 70 is provided.

  As a result, the drain and the like received by the first drain pan 321 and the second drain pan 322 are configured to flow into the heating chamber 70, and the drainage pipe inside the warehouse together with the drain and the like generated in the heating chamber 70 and the drip It is configured to be drained to the outside through 320.

  Each drain pipe is constituted by a metal flexible hose that is easy to form a piping path and has excellent heat resistance. The drain pipes 310, 311, 312, 313, 314, 315, 316, 317, and 320 may be partially or entirely made of steel pipes. In that case, compared with a metal flexible hose, the inside of a pipe line can be made flat, the drain etc. which flow through the drainage system 300 can be made to flow smoothly, and can be made to flow to the drainage equipment on the facility side.

(Control panel configuration)
Next, the structure of the control panel 400 for controlling the apparatus which requires the control with which the heat cooking apparatus 1 was equipped is demonstrated using FIG.

  As shown in FIG. 1, the control panel 400 is used to turn on / off the main power source of the cooking device 1, drive on / off the transport unit 90, and heating operation (first blower 251, second blower 252, combustion burner 21, etc.). On / off, a plurality of switches 404 for turning on / off the steam supply to the steam supply means 67, the indicator lamp 401 indicating the on / off state, the operating frequency of the first blower 251 and the second blower 252, the superheated steam Storage unit 402 for storing the temperature, the driving speed of conveyance unit 90, the cooking mode set for each type of food, and a monitor 403 for displaying the currently selected cooking mode.

  The control panel 400 is electrically connected to each device included in the cooking device 1 to turn on / off the main power supply, the driving speed of the transport unit 90, the on / off of the first blower 251 and the second blower 252, and the operation frequency. Control, opening / closing of blow solenoid valve 51 and cooking solenoid valve 61, opening / closing electric two-way valve 66, opening / closing first gas solenoid valve 14 and second gas solenoid valve 16, adjustment of control valve 15, combustion The burner 21 is ignited and extinguished, the combustion blower 22 is turned on and off, the ignition transformer 24 is turned on and off, and the blower fan 30 is turned on and off.

  Details of the cooking mode stored in the storage unit 402 will be described later. For example, the temperature, flow rate and ratio of superheated steam sprayed from the upper nozzle unit 130 and the lower nozzle unit 160, the conveyance speed of the conveyance unit 90, and the like are arbitrarily set. Thus, the cooking conditions can be set in detail. The monitor 403 is constituted by a touch panel monitor, and setting of cooking conditions and operation of devices requiring control can be performed by a touch operation.

(Effects of the cooking device configuration)
According to the cooking device 1 described in the present embodiment, the discharge unit 250 is arranged above the upper casing 2 and above the heating chamber 70, and the heating means is located in the lower casing 3 and below the heating chamber 70. Since 28 is arranged, the thickness of the cooking device 1 in the depth direction is reduced and the cooking device 1 is slimmer than the conventional cooking device in which the heating means and the discharge unit are arranged on the back side of the heating chamber. Can be

  As a result, the floor area occupied by the cooking device 1 can be reduced to save space, and the possibility of being installed in a narrow place that could not be installed in the conventional device has been opened. Thus, it is possible to increase the degree of freedom of arrangement of the apparatus, for example, more apparatuses than the conventional apparatus can be arranged in a limited space.

  In addition, the first duct 210, the second duct 220, the third duct 230, and the fourth duct 240 are formed so that the thickness in the depth direction is smaller than the width in the left-right direction. The dimension of the cooking device 1 in the depth direction can be further reduced, and the space for the cooking device 1 can be further reduced.

  Furthermore, the floor area occupied by the cooking device 1 is reduced, so that the superheated steam discharged from the first exhaust tube 102 and the second exhaust tube 112 is recovered and discharged to the outside. The facility-side hood provided above can also be reduced in size. From the hood on the facility side, along with the superheated steam, the air in the kitchen where the temperature and humidity are adjusted by the air conditioning equipment etc. installed in the facility is also drawn in and discharged, but by reducing the size of the hood, The air in the kitchen that is sucked into the hood with the superheated steam and exhausted to the outside of the facility can be reduced, and the load on the air conditioning equipment for adjusting the temperature and humidity of the air in the kitchen can be reduced. it can.

  Further, since the heating unit 202 is provided on the upstream side of the first blower 251 and the second blower 252, the heating unit 202 is overheated as compared with the case where it is provided on the downstream side of the first blower 251 and the second blower 252. There is little decrease in pressure loss or flow rate that occurs when water vapor flows in the heating section 202.

  Therefore, in the cooking step to be described later, superheated steam is supplied toward the food conveyed in the heating chamber 70 in a state closer to the flow rate per unit time when discharged from the first blower 251 and the second blower 252. Can be injected. Then, superheated steam is sprayed toward the food in a state close to the intended flow rate, and the food can be cooked under cooking conditions suitable for each food.

(Operation of cooking device)
Next, the driving | operation operation | movement at the time of cooking food with the heating cooking apparatus 1 is demonstrated.

  First, an outline of the operation of the cooking device 1 will be described. This operation includes a flow rate adjustment step for adjusting the flow rate of superheated steam sprayed from each of the upper nozzle portion 130 and the lower nozzle portion 160 to be substantially the same, setting of conditions (cooking conditions) for heating food, and overheating. The preparation step before cooking that enables generation of water vapor and jetting of superheated steam according to the cooking conditions, the cooking step that actually cooks the food under the set cooking conditions, the cooking of the food after finishing the cooking of the food It consists of a cooking end step for stopping operation and a cleaning step for cleaning the cooking device 1 after cooking.

  In the flow rate adjustment step, the flow rate of the superheated steam injected from the upper nozzle portion 130 and the lower nozzle portion 160 is adjusted to be substantially equal by adjusting the position of the flow rate adjustment damper 255 provided in the branch duct 254.

  In the pre-cooking preparation step performed after the flow rate adjustment step, cooking conditions are set, superheated steam at a set temperature is generated, and superheated steam is jetted from the upper nozzle portion 130 and the lower nozzle portion 160 under the set cooking conditions. Like that.

  In the cooking step performed after the pre-cooking preparation step, while the food is being conveyed by the conveyance unit 90 in the heating chamber 70 in which superheated steam is jetted from the upper nozzle part 130 and the lower nozzle part 160 under the set cooking conditions, Cook with heat.

  In the cooking end step performed after the cooking step, the cooking of the food is finished, the supply of the saturated steam and the heating means 28 are stopped, the generation of the superheated steam is finished, and the operation of the heating cooking apparatus 1 is stopped.

  In the cleaning step performed after the cooking end step, the inside of the heating chamber 70, the conveying unit 90, the nozzle unit 120, the thermal fluid flow system 200, the branch duct 254 of the discharge unit 250, the drainage system 300, and the like that are soiled by cooking of food are cleaned. And it prepares for the heat cooking in the next heat cooking apparatus 1.

(About the flow adjustment step)
First, the flow rate adjustment step will be specifically described with reference to FIGS. 2, 10, 11, 12, and 13.

  After confirming that the door 80 is closed, the switch 404 provided on the control panel 400 is operated to turn on the main power supply of the cooking device 1. Then, it is confirmed that the flow rate adjustment damper 255 is in a position where the amount of normal temperature air that flows is substantially equally branched, that is, in the state of FIG. 13A, and the first blower 251 and the second blower 252 are driven. .

  At this time, the operation frequency of the motor provided in the blower is the same so that the rotation speed of each of the first blower 251 and the second blower 252 is the same by touching the monitor 403 provided in the control panel 400. Set to drive.

  Then, as shown in FIGS. 2 and 10, the room temperature air in the heating chamber 70 flows from the circulation port 75 through the grease filter (not shown) to the steam supply unit 201, and the vertical of the first duct 210. Flow to section 211. The room temperature air that has flowed to the vertical portion 211 flows in the bent portion 212, the vertical portion 213, the bent portion 214, and the horizontal portion 215 in order from the vertical portion 211, and flows to the heating portion 202. At this time, since the combustion burner 21 is not combusted, the combustion exhaust gas does not flow in the heating means 28, and the normal temperature air is not heated by the heating unit 202, and circulates and flows through the thermal fluid circulation system at the normal temperature.

  The room temperature air that has flowed to the heating unit 202 flows to the horizontal part 221 of the second duct 220, and the room temperature air that has flowed to the horizontal part 221 flows in order from the horizontal part 221 through the bent part 222 and the vertical part 223. And flow into the branch duct 254.

  At this time, as shown in FIG. 12 and FIG. 13A, the inflow opening 260 on the back side of the branch duct 254 is branched to the left and right by the back side end portion 263 that is the side on the back side of the flow rate adjustment damper 255. A first inflow opening 261 on the first branch port 256 side and a second inflow opening 262 on the second branch port 257 side are formed.

  When the flow rate adjustment damper 255 is in the state shown in FIG. 13A, the distance L1 between the back-side end 263 and the end of the first inflow opening 261, and the back-side end 263 and the end of the second inflow opening 262. The distance L2 between the first inflow opening 261 and the second inflow opening 262 is substantially equal.

  As a result, the room temperature air that has flowed to the branch duct 254 is branched into the first inflow opening 261 and the second inflow opening 262 by the rear end 263 of the flow rate adjustment damper 255, and the first inflow opening 261 is branched. The branched normal temperature air is sucked into the first blower 251 through the first branch port 256. The room temperature air branched into the second inflow opening 262 is sucked into the second blower 252 through the second branch port 257.

  The room temperature air sucked into the first blower 251 is discharged to the vertical portion 231 of the third duct 230. The room temperature air discharged to the vertical portion 231 flows through the bent portion 232 and the horizontal portion 233 sequentially from the vertical portion 231, and flows from the first discharge port 72 to the carry-in port 100 side of the space S <b> 2 of the upper nozzle portion 130. Then, the inside of the space S2 of the upper nozzle part 130 is sequentially diffused to the carry-out port 110 side (downstream side in the food conveyance direction D) and reaches the entire space S2. And it injects in the heating chamber 70 from the injection port 133 of the nozzle 132 with which the cover part 150 was equipped.

  Further, the room temperature air sucked into the second blower 252 is discharged to the vertical portion 241 of the fourth duct 240. The room temperature air discharged to the vertical portion 241 flows in order from the vertical portion 241 through the bent portion 242 and the horizontal portion 243, and flows from the second discharge port 73 toward the carry-out port 110 side of the space S3 of the lower nozzle portion 160. Then, the inside of the space S3 of the lower nozzle portion 160 is sequentially diffused toward the carry-in entrance 100 side (upstream side in the food conveyance direction D) and spreads over the entire space S3. And it injects in the heating chamber 70 from the injection outlet 163 of the nozzle 162 with which the cover part 180 was equipped.

  And the normal temperature air injected into the heating chamber 70 from the nozzles 132 and 162 flows into the gap G1 through the gaps G2 and G3, and from the circulation port 75 through the grease filter (not shown), the steam supply unit 201. To flow into.

  Thus, the normal temperature air circulates and flows through the thermal fluid circulation system by the operation of the first blower 251 and the second blower 252.

  Next, the current values displayed on the inverters (not shown) of the first blower 251 and the second blower 252 provided in the control panel 400 are confirmed.

  At this time, as described above, the areas of the first inflow opening 261 and the second inflow opening 262 are substantially equal, but the vertical direction of the third duct 230 connected from the first blower 251 to the upper nozzle portion 130 is vertical. The portion 231 has a shorter length in the height direction than the vertical portion 241 of the fourth duct 240 connected from the second blower 252 to the lower nozzle portion 160, and the pressure loss is reduced. The flow rate of the normal temperature air injected from the lower nozzle portion 160 is larger than the flow rate of the normal temperature air injected from the lower nozzle portion 160.

  In other words, the load on the motor provided in the first blower 251 that discharges the room temperature air to the upper nozzle portion 130 is reduced, and the current value displayed on the inverter is the first blower than the second blower 252. 251 is lower.

  Since the current value of the first blower 251 is thus reduced, the rotation axis Ax of the flow rate adjustment damper 255 is rotated counterclockwise (counterclockwise) as viewed from above, as shown in FIG. The distance L3 between the back-side end 263 and the end of the first inflow opening 261 is made smaller than the distance L4 between the back-side end 263 and the end of the second inflow opening 262, and the first inflow The area of the opening 261 is made smaller than the area of the second inflow opening 262.

  That is, by rotating the flow rate adjustment damper 255, room temperature air that has flowed from the vertical portion 223 of the second duct 220 to the inflow opening 260 on the back side of the branch duct 254 is converted into the rear side end of the flow rate adjustment damper 255. The ratio of branching into the first inflow opening 261 and the second inflow opening 262 can be changed by the portion 263, and the flow rate of the normal temperature air that can be sucked in by the first blower 251 and the second blower 252 is changed. Can be changed.

  As a result, the flow resistance when sucked into the first blower 251 from the first inflow opening 261 narrowed by the flow rate adjusting damper 255 via the first branch port 256 is increased, and the suction of the first blower 251 is increased. The flow resistance is reduced, and the flow resistance sucked into the second blower 252 from the widened second inlet opening 262 through the second branch port 257 is reduced, and the suction amount of the second blower 252 is increased. To do.

  Thus, by changing the ratio of branching into the first inflow opening 261 and the second inflow opening 262, the ratio of the flow rate of the normal temperature air sucked into the first blower 251 and the second blower 252 is changed. be able to. Then, a difference is made in the amount of normal temperature air that is sucked and discharged by the blower driven at the same rotational speed, and offsets the difference in pressure loss due to the difference in flow length between the third duct 230 and the fourth duct 240. By doing so, the flow rate of the normal temperature air injected from the upper nozzle part 130 and the lower nozzle part 160 can be adjusted to be approximately equal.

  When the current value of the second blower 252 is low, the rotation axis Ax of the flow rate adjustment damper 255 is rotated clockwise (clockwise) in a top view, and as shown in FIG. The distance L5 between the side end 263 and the end of the first inflow opening 261 is made larger than the distance L6 between the back end 263 and the end of the second inflow opening 262, and the first inflow opening 261 is set. Is made larger than the area of the second inflow opening 262.

  As a result, the flow rate of the normal temperature air that can be sucked by the first blower 251 and the second blower 252 can be changed in the same manner as when rotating counterclockwise (counterclockwise) when viewed from above. .

  The current values displayed on the inverters of the first blower 251 and the second blower 252 are checked, and the flow rate adjustment damper 255 is rotated so that the current values are substantially equal. It is fixed by fastening means such as a double nut provided on the shaft Ax.

  Thereby, the flow rate of the normal temperature air discharged from the first blower 251 and sprayed from the upper nozzle part 130 is substantially equal to the flow rate of the normal temperature air discharged from the second blower 252 and sprayed from the lower nozzle part 160. Can be adjusted.

  At this time, since there is a gap between the front side end (not indicated) of the flow rate adjustment damper 255 and the inner surface of the front side of the branch duct 254, the first inflow opening 261 temporarily goes to the first branch port 256 side. A part of the branched ambient air flows from this gap to the second branch port 257 side, but adjusting the current value of the blower to be approximately equal is adjusted as the flow rate including the flow from this gap. Will be.

  After fixing the flow rate adjustment damper 255, it is confirmed again that the current values are substantially equal, and the control panel 400 is operated to stop the driving of the first blower 251 and the second blower 252.

  By performing the flow rate adjustment step in this manner, the duct length of the third duct 230 and the duct length of the fourth duct 240 are different, so that the normal temperature that flows between the third duct 230 and the fourth duct 240 is reached. Even if a difference in pressure loss occurs in the air, the upper nozzle portion 130 and the lower nozzle in the pre-cooking preparation step and the cooking step to be described later are not finely adjusted without finely adjusting the rotational speeds of the first blower 251 and the second blower 252. The flow rate of superheated steam injected from the section 160 can be made substantially equal.

  Thereby, the setting operation of the cooking conditions at the time of heating cooking becomes easier than the case of performing fine adjustment by the blower rotation speed. It should be noted that fine adjustment based on the blower rotational speed is not preferable because the use conditions of the blower motor and the like set to a higher rotational speed than the other blower become severe, and there is a problem in durability.

  The position adjustment of the flow rate adjustment damper 255 may be performed every time cooking is performed, or may be performed periodically, such as during maintenance of the heating cooking apparatus 1.

  In addition, although the flow rate of the superheated water vapor | steam injected from the injection port 133 of the upper nozzle part 130 and the injection port 163 of the lower nozzle part 160 was adjusted with electric current value, the flowmeter which measures the flow volume discharged or injected is heated. You may provide in the cooking apparatus 1. FIG. In that case, the flow meter can be provided in the third duct 230, the fourth duct 240, the upper nozzle portion 130, or the lower nozzle portion 160, but the installation locations of these flow meters are limited to the illustrated locations. However, it is only necessary to be able to directly or indirectly measure the flow rate of superheated steam injected from the injection port 133 of the upper nozzle unit 130 and the injection port 163 of the lower nozzle unit 160, respectively.

  The flow rate adjustment damper 255 may be used to positively change the flow rate of superheated steam sprayed from each of the upper nozzle part 130 and the lower nozzle part 160. In that case, the flow rate of the superheated steam sprayed from the spray port 133 of the upper nozzle unit 130 and the spray port 163 of the lower nozzle unit 160 is adjusted by adjusting the position of the flow rate adjusting damper 255 and a first cooking step described later. Since it can be performed by two means of adjusting the number of rotations by adjusting the operating frequency of the power supply of the blower 251 and the second blower 252, various spray patterns of superheated steam are realized, and cooking suitable for various foods It can respond to conditions.

(About preparation steps before cooking)
Next, the preparation step before cooking will be specifically described with reference to FIGS. 1 to 5, 10, 11, and 14.

  After the flow rate adjustment step is completed, it is confirmed that the door 80 is closed as shown in FIG.

  Then, cooking conditions are set by a touch operation on the monitor 403 of the control panel 400. The cooking conditions depend on the temperature of the superheated steam sprayed from the nozzle unit 120, the operating frequency of the first blower 251 and the second blower 252, the transport speed of the transport unit 90, the amount of saturated steam supplied from the external boiler, and the like. Is set. The amount of saturated water vapor can be adjusted in steps from 0% to 100%, for example, adjusted in 8 steps: 0%, 20%, 30%, 40%, 50%, 70%, 80% and 100%. The

  When the setting of these cooking conditions is completed, the switch 404 provided on the control panel 400 is operated to drive the transport unit 90.

  Next, the supply of saturated steam from the external boiler to the cooking device 1 is started in a state where the blow electromagnetic valve 51 of the blow system 50 is opened and the cooking electromagnetic valve 61 of the supply system 60 is closed. As a result, the saturated steam supplied from the external boiler flows into the blow system 50 together with the drain or the like remaining in the steam pipe P and the low-temperature steam, and goes to the outside of the heating cooking apparatus 1 through the blow solenoid valve 51. It is discharged (see FIG. 5).

  Thereafter, when the blow electromagnetic valve 51 of the blow system 50 is closed and the cooking electromagnetic valve 61 of the supply system 60 is opened, the saturated steam supplied from the external boiler flows into the supply system 60.

  At this time, the saturated steam supplied from the external boiler includes some of the drain generated in the steam pipe P when flowing in the steam pipe P. This drain or the like flows to a steam trap 52 provided in parallel with the blowing solenoid valve 51 together with a part of the saturated steam flowing from the external boiler, and to the outside while suppressing the leakage of saturated steam by the steam trap 52. Discharged. This is always performed while saturated steam is supplied from the external boiler in a state in which the blow solenoid valve 51 is closed and the cooking solenoid valve 61 is open.

  The saturated water vapor flowing from the steam pipe P to the supply system 60 flows to the pressure switch 62 via the cooking electromagnetic valve 61. At this time, it is detected whether the flowing saturated water vapor is supplied at a predetermined pressure, and the signal is sent to the control panel 400. Upon receiving the signal, for example, when the saturated steam to be supplied is lower than a predetermined pressure, the control panel 400 issues a warning of the supply failure of the saturated steam from the external boiler to alert the operator.

  The saturated water vapor that has flowed through the pressure switch 62 flows to the separator 63. At this time, the flowing saturated water vapor includes drain that cannot be completely removed by the steam trap 52, drain that is generated when flowing through the supply system 60, and the like. Drain and the like are further removed from the saturated water vapor. The drain or the like removed by the separator 63 flows through the first drain pipe group 311, flows and falls to the first drain collecting rod 301, and is discharged to the outside through the main drain pipe 310.

  The saturated water vapor that has flowed through the separator 63 flows to the pressure reducing valve 64. At this time, when the flowing saturated water vapor is higher than a predetermined pressure, the pressure is reduced by the pressure reducing valve 64.

  The saturated water vapor adjusted to a predetermined pressure by the pressure reducing valve 64 flows to the electric two-way valve 66. At this time, the pressure of the saturated water vapor flowing with the pressure gauge 65 can be visually confirmed.

  The saturated steam that has flowed to the electric two-way valve 66 is adjusted to the supply amount of saturated steam set by the control panel 400 and flows to the steam supply means 67.

  The saturated water vapor that has flowed through the supply system 60 in this way flows to the steam supply means 67 after drainage and the like are removed and adjusted to a predetermined pressure and amount of steam.

  The saturated water vapor that has flowed to the steam supply means 67 is dissipated from the steam supply means 67 into the steam supply unit 201.

  Next, the first blower 251 and the second blower 252 are driven by a touch operation on the monitor 403 provided in the control panel 400.

  Then, as shown in FIGS. 2 and 10, the saturated water vapor diffused in the steam supply unit 201 flows to the vertical part 211 of the first duct 210. The saturated water vapor that has flowed to the vertical portion 211 flows downward from the vertical portion 211 through the bent portion 212 and the vertical portion 213, the flow direction can be changed in the horizontal direction by the bent portion 214, and the horizontal portion 215 is moved to the front side. To the heating unit 202 that is not in operation.

  The saturated water vapor flowing to the heating unit 202 flows to the horizontal part 221 of the second duct 220 and flows to the carry-in entrance 100 side through the horizontal part 221, and the flow direction can be changed upward by the bent part 222. Then, it flows in the vertical part 223 upward and flows into the branch duct 254.

  The saturated water vapor that has flowed into the branch duct 254 is branched and flows into the first inflow opening 261 and the second inflow opening 262 that are branched by the flow rate adjustment damper 255 that has been previously adjusted in the flow rate adjustment step. .

  Then, the saturated water vapor branched to the carry-in port 100 side has a flow direction from the first inflow opening 261 toward the carry-in port 100 by the side surface on the carry-in port 100 side of the flow rate adjustment damper 255 and the inner surface on the front side of the branch duct 254. The angle is changed by a predetermined angle (for example, 90 degrees) and sucked into the first blower 251 through the first branch port 256.

  Further, the saturated water vapor branched to the carry-out port 110 side has a flow direction from the second inflow opening 262 to the carry-out port 110 side by the side surface on the carry-out port 110 side of the flow rate adjustment damper 255 and the inner surface on the front side of the branch duct 254. The angle is changed by a predetermined angle (for example, 90 degrees) and sucked into the second blower 252 through the second branch port 257.

  The saturated water vapor sucked into the first blower 251 is discharged to the vertical portion 231 of the third duct 230. The saturated water vapor discharged to the vertical portion 231 flows downward in the vertical portion 231, the flow direction is changed to the carry-in port 100 side by the bent portion 232, and the horizontal portion 233 flows to the carry-in port 100 side. The first outlet 72 flows to the carry-in port 100 side of the space S2 of the upper nozzle part 130, and sequentially diffuses in the space S2 of the upper nozzle part 130 to the downstream side in the food conveyance direction D and reaches the entire space S2. And it injects in the heating chamber 70 toward the conveyance part 90 from the injection port 133 of the nozzle 132 with which the cover part 150 was equipped.

  Further, the saturated water vapor sucked into the second blower 252 is discharged to the vertical portion 241 of the fourth duct 240. The saturated water vapor discharged to the vertical portion 241 flows downward in the vertical portion 241, the flow direction is changed to the carry-out port 110 side at the bent portion 242, flows in the horizontal portion 243 to the carry-out port 110 side, The second discharge port 73 flows to the outlet 110 side of the space S3 of the lower nozzle portion 160, and sequentially diffuses in the space S3 of the lower nozzle portion 160 to the upstream side in the food conveyance direction D and reaches the entire space S3. And it injects in the heating chamber 70 toward the conveyance part 90 from the injection port 163 of the nozzle 162 with which the cover part 180 was equipped.

  The saturated water vapor injected into the heating chamber 70 from the injection port 133 of the nozzle 132 of the upper nozzle portion 130 and the injection port 163 of the nozzle 162 of the lower nozzle portion 160 enters the gap G1 via the gaps G2 and G3. And flows from the circulation port 75 to the steam supply unit 201 via a grease filter (not shown).

  At this time, since the circulation port 75 is provided on the top surface 74 of the heating chamber above the heating chamber 70, the saturated water vapor injected into the heating chamber 70 gathers above the heating chamber 70. In addition, saturated steam having a high temperature and a small specific gravity can be more reliably recovered from the heating chamber 70 and reused.

  In this manner, the saturated steam circulates and flows through the thermal fluid circulation system by the operation of the first blower 251 and the second blower 252.

  At this time, the inside of the heating chamber 70 is filled with saturated water vapor injected from the upper nozzle portion 130 and the lower nozzle portion 160, and the inside of the heating chamber 70 is in a positive pressure state than the outside air. For this reason, a part of the saturated water vapor injected into the heating chamber 70 does not circulate and flow through the thermal fluid circulation system, but leaks outside from the carry-in port 100 and the carry-out port 110.

  The saturated water vapor leaking out from the carry-in port 100 is collected by the first cover 103, flows into the exhaust pipe 101 and the exhaust pipe 102, and is discharged outside the facility by the exhaust equipment provided on the facility side. The At this time, outside air is also sucked in from the outside (left side surface) of the first cover 103 and flows into the exhaust pipe 101 and the exhaust pipe 102 together with saturated water vapor, and the outside of the facility by the exhaust equipment provided on the facility side. Is discharged.

  Further, the saturated water vapor leaked from the carry-out port 110 to the outside is collected by the second cover 113 and flows to the exhaust pipe 111 and the exhaust pipe 112, and to the outside of the facility by the exhaust equipment provided on the facility side. Discharged. At this time, outside air is also sucked in from the outside of the second cover 113 (toward the right side surface) and flows into the exhaust pipe 111 and the exhaust pipe 112 together with saturated water vapor, and the facility equipment is provided by the exhaust equipment provided on the facility side. It is discharged outside.

  The first duct 210, the heating unit 202, the second duct 220, the branch duct 254, the first blower 251, the second blower 252, the third duct 230, and the saturated steam that circulates and flows through the thermal fluid circulation system. The fourth duct 240, the upper nozzle part 130, the lower nozzle part 160, and the heating chamber 70 are heated. At this time, drainage or the like due to dew condensation occurs with the heating of each part constituting the thermal fluid circulation system.

  At this time, when the saturated water vapor flows through the first duct 210, the second duct 220, the third duct 230, and the fourth duct 240, the flow direction can be changed at a bent portion bent at a predetermined angle. . Further, when the saturated water vapor flows in the branch duct 254 from the inflow opening 260 to the first branch port 256 and the second branch port 257, the flow direction of the saturated water vapor is changed by a predetermined angle.

  As a result, water droplets and the like contained in the flowing saturated water vapor can be attached to the inner surface of the bent portion and the inner surface on the front side of the branch duct 254 and removed from the saturated water vapor, and the removed water droplets and the like are discharged as a drain. The removal of water droplets and the like from the saturated water vapor on the inner surface of the bent portion and the inner surface on the front side of the branch duct 254 is the same effect as the removal of mist-shaped drip in the cooking step described later. Details will be described in steps.

  The drain and the like generated in the branch duct 254 and the first blower 251 flow to the first drain pipe group 311 and together with the drain and the like flowing from the separator 63, through the first drainage recovery rod 301, It is discharged from the main drain pipe 310 to the outside.

  Further, the drain and the like generated in the first duct 210 and the second duct 220 flow to the heating unit 202 disposed in the lower outer body 3, and together with the drain and the like generated in the heating unit 202, the fifth drainage It flows into the pipe 315 and is discharged from the main drain pipe 310 to the outside via the first drain collecting rod 301.

  Further, the drain or the like generated in the third duct 230 flows to the third drain pipe 313 and is discharged from the main drain pipe 310 to the outside via the first drain collecting rod 301.

  Further, the drain or the like generated in the fourth duct 240 flows to the fourth drainage pipe 314 and passes through the second drainage recovery rod 302 and the drainage recovery rod connection pipe 303 to the first drainage recovery rod 301. And discharged from the main drain pipe 310 to the outside.

  Further, the drain or the like generated in the second blower 252 flows to the second drainage pipe 312 and goes to the first drainage recovery bowl 301 via the second drainage collection pipe 302 and the drainage collection bowl connecting pipe 303. And discharged from the main drain pipe 310 to the outside.

  Further, the saturated water vapor leaked from the carry-in port 100 is transferred to the outer surface on the left side of the heating chamber 70 provided with the carry-in port 100, the first cover 103, and the transfer unit 90 protruding to the left side from the carry-in port 100. It adheres and becomes drainage or the like and falls to the first drain pan 321. The drain or the like that has dropped onto the first drain pan 321 flows into the heating chamber 70 via the sixth drain pipe 316.

  Further, the saturated water vapor leaking from the carry-out port 110 is transferred to the outer surface on the right side surface of the heating chamber 70 provided with the carry-out port 110, the second cover 113, and the transfer unit 90 projecting to the right side from the carry-out port 110. It adheres and becomes drainage or the like and falls to the second drain pan 322. The drain or the like that has dropped onto the second drain pan 322 flows into the heating chamber 70 via the seventh drain pipe 317.

  In addition, the drain generated in the heating chamber 70 drops and flows to the bottom surface of the heating chamber 70, and is provided on the bottom surface of the heating chamber 70 together with the drain and the like flowing from the first drain pan 321 and the second drain pan 322. The discharged from the inside drainage pipe 320 is discharged to the outside.

  Next, the switch 404 provided in the control panel 400 is operated to operate the gas system 10 and the combustion system 20 shown in FIG. First, the combustion blower 22 is driven, and the combustion air is supplied to the combustion burner 21 while the air pressure switch 23 detects whether the combustion air discharged from the combustion blower 22 is discharged at a predetermined pressure.

  Next, the gas adjusted to a predetermined pressure and flow rate in the gas system 10 is supplied to the combustion burner 21, a signal is sent to the ignition transformer 24, the combustion burner 21 is ignited, and the combustion burner 21 starts to burn.

  At this time, the UV sensor 25 detects the combustion state of the combustion burner 21 by ultraviolet rays emitted during combustion, and sends a signal to the control panel 400. Further, the air pressure switch 23 detects the discharge state of the combustion air from the combustion blower 22 and sends a signal to the control panel 400.

  Thus, by detecting the combustion state by the UV sensor 25 and detecting the discharge state of the combustion air by the air pressure switch 23, it is monitored whether the combustion burner 21 is normally burned, and the combustion of the combustion burner 21 is performed. Controlled to be done safely.

  When the combustion exhaust generated by the combustion of the combustion burner 21 passes through the heating means 28 provided in the heating unit 202 constituting the thermal fluid circulation system and flows to the exhaust pipe 27, the combustion exhaust gas in the heating unit 202 which is the thermal fluid circulation system. Heat is exchanged indirectly with saturated water vapor flowing through. The combustion exhaust gas heated by exchanging heat with saturated steam is discharged to the outside through the exhaust cylinder 27 (see FIG. 11).

  The saturated steam circulating and flowing through the thermal fluid circulation system is gradually heated when passing through the heating means 28 while repeating the circulation. This heating is continued until the saturated steam becomes superheated steam having a set temperature, and the superheated steam is continued to a predetermined temperature, for example, 300 degrees C over 20 minutes.

  At this time, if the combustion burner 21 does not burn normally, the UV sensor 25 detects an abnormality of ultraviolet rays emitted during combustion, sends a signal to the control panel 400, and the gas from the gas system 10 is sent from the control panel 400. Is stopped, the combustion blower 22 of the combustion system 20 is stopped, and the combustion of the combustion burner 21 is stopped so that signals are sent to the gas system 10 and the combustion system 20 to generate combustion exhaust. It stops and the heating by the heating means 28 is stopped safely.

  Saturated water vapor is continuously heated in the heating unit 202 while circulating and flowing through the thermal fluid circulation system, so that the upper nozzle unit 130 and the lower nozzle unit 160 are heated to a predetermined temperature, for example, 300 degrees C. Water vapor is injected into the heating chamber 70.

  Thereby, the inside of the heating chamber 70 is filled with superheated steam sprayed from the upper nozzle portion 130 and the lower nozzle portion 160, and the inside of the heating chamber 70 is in a positive pressure state than the outside air. For this reason, a part of the superheated steam in the heating chamber 70 does not circulate and flow through the thermal fluid circulation system, but leaks outside from the carry-in port 100 and the carry-out port 110.

  The superheated steam leaking from the carry-in port 100 to the outside is collected by the first cover 103 and flows to the first exhaust pipe 101 and the first exhaust pipe 102, and is exhausted by the exhaust equipment provided on the facility side. It is discharged outside the facility. At this time, outside air is also sucked together from the outside (left side) of the first cover 103 and flows to the first exhaust pipe 101 and the first exhaust pipe 102 together with superheated steam, and is provided on the facility side. It is discharged outside the facility by exhaust equipment.

  Further, the superheated steam leaked from the carry-out port 110 to the outside is collected by the second cover 113, flows to the second exhaust pipe 111 and the second exhaust pipe 112, and is provided on the facility side. It is discharged outside the facility by the equipment. At this time, outside air is also sucked in from the outside (right side surface) of the second cover 113 and flows to the second exhaust pipe 111 and the second exhaust pipe 112 together with superheated steam, and is provided on the facility side. It is discharged outside the facility by exhaust equipment.

  In addition, the transport unit 90 is heated by blowing superheated steam sprayed from the upper nozzle unit 130 and the lower nozzle unit 160. Thereby, when a low-temperature food is directly placed on the transport unit 90 in the next cooking step, sticking of the food to the transport unit 90 can be reduced.

  Further, the superheated steam heated to a predetermined temperature while circulating and flowing in the thermal fluid circulation system is the first duct 210, the second duct 220, the third duct 230 and the fourth fluid which are the thermal fluid flow system 200. The duct 240 flows.

  At this time, as shown in FIGS. 2 and 10, the surface on the back side of the first duct 210 and the surface on the front side of the second duct 220 are adjacent to each other, and the side surface on the carry-out port 110 side of the third duct 230. And the side surface of the first duct 210 and the second duct 220 on the carry-in entrance 100 side are adjacent to each other, and the side surface of the fourth duct 240 on the carry-in entrance 100 side and the carry-in of the first duct 210 and the second duct 220 are performed. The side surface on the outlet 110 side is adjacent.

  Thereby, these ducts heated by the superheated steam flowing in the first duct 210, the second duct 220, the third duct 230, and the fourth duct 240 are adjacent to each other. And it is possible to maintain the temperature of the superheated steam flowing in the adjacent ducts by keeping the heat by heat radiation between these heated ducts and suppressing the cooling of these ducts by the outside air.

  In particular, the hottest superheated steam immediately heated by the heating means 28 flows through the second duct 220 located on the most back side of the heating cooking apparatus 1, saturated steam supplied from an external boiler, or the heating chamber 70. Since the superheated steam having a relatively low temperature after being used for heating cooking flows in the first duct 210, the front side surface of the second duct 220 and the back side surface of the first duct 210 are adjacent to each other. By doing so, the temperature drop of the superheated steam passing through the first duct 210 can be suppressed by the heat of the hottest superheated steam passing through the second duct 220.

  Further, the side surface on the carry-in port 100 side of the first duct 210 is adjacent to the side surface on the carry-out port 110 side of the third duct 230 through which the high-temperature superheated steam discharged from the first blower 251 flows. The side surface of the duct 210 on the carry-out port 110 side is adjacent to the side surface on the carry-in port 100 side of the fourth duct 240 through which the high-temperature superheated steam discharged from the second blower 252 flows. Thereby, the back surface of the first duct 210, the side surface on the carry-in port 100 side, and the side surface on the carry-out port 110 side are surrounded by a duct in which superheated steam having a higher temperature than superheated steam flowing in the first duct 210 flows. Therefore, the temperature drop of the first duct 210 can be further suppressed.

  Further, as shown in FIG. 4, since the heating means 28 and the combustion system 20 are provided in the space S1 below the heating chamber 70 in the lower outer body 3, the heat from the heating means 28 and the combustion burner are provided in the space S1. The heat generated when the gas is burned at 21 is accumulated. This accumulated heat can suppress the temperature drop of the heating chamber 70 during cooking of the food above the space S1, and the food can be effectively cooked by suppressing the temperature drop of the thermal fluid in the heating chamber 70. can do.

  Further, when the internal temperature of the space S1 becomes too high due to heat accumulation, the blower fan 30 is operated and the internal temperature of the space S1 is lowered by taking outside air into the space S1. As a result, it is possible to prevent thermal deformation of a decorative plate (not shown) that conceals the space S1 or a sheet metal that exists in the space S1.

  Further, since the air in the space S1 is sucked by the combustion blower 22 and supplied to the combustion burner 21, the temperature of the combustion exhaust gas by the combustion burner 21 becomes higher than when low-temperature air is supplied, and saturated steam Or the heating efficiency of superheated steam can be improved.

  Further, since superheated steam is jetted from the upper nozzle portion 130 and the lower nozzle portion 160 in the heating chamber 70, the inside of the heating chamber 70 is in a positive pressure state with respect to the outside air, and the outside air from the carry-in port 100 and the carry-out port 110. Can prevent the intrusion. In addition, by filling the inside of the heating chamber 70 with superheated steam, oxygen can be prevented from entering the heating chamber 70 and the oxygen concentration in the heating chamber 70 can be kept low.

  Thereby, the inside of the heating chamber 70 can be made into a low oxygen state, and the oxidative destruction of the nutrient by the oxidation at the time of the foodstuff heating in the cooking step mentioned later can be suppressed.

  Moreover, while the temperature fall in the heating chamber 70 can be suppressed, the temperature in the heating chamber 70 can be maintained stably.

  A part of the superheated steam sprayed from the upper nozzle part 130 and the lower nozzle part 160 leaks from the heating chamber 70 to the outside through the carry-in port 100 and the carry-out port 110. Collected from the first cover 103 and the second cover 113.

  At this time, the facility-side exhaust equipment causes a curtain action by causing superheated steam to flow upward also in the first cover 103 and the second cover 113, thereby further increasing the flow of outside air into the heating chamber 70. It can be effectively suppressed.

  Further, the superheated steam leaking from the openings of the first cover 103 and the second cover 113 is discharged to the outside of the facility where the cooking device 1 is installed, thereby preventing the outside air from entering the heating chamber 70. It can prevent more effectively, prevent leakage of superheated steam to the cooking area, maintain the temperature and humidity of the cooking area comfortably, and improve the working environment of the cooking worker Can keep.

  Moreover, the superheated steam sprayed from the upper nozzle part 130 and the lower nozzle part 160 in the heating chamber 70 flows upward of the upper nozzle part 130 through the gaps G2 and G3. That is, in the vicinity of the carry-in port 100 and the carry-out port 110 in the heating chamber 70, the superheated steam is caused to flow upward to generate a curtain action, and the inflow of outside air to the heating chamber 70 can be more effectively suppressed. .

  Thereby, the oxygen concentration in the heating chamber 70 can be suppressed lower, the inside of the heating chamber 70 can be brought into a low oxygen state, and the oxidative destruction of nutrients due to oxidation during food heating in the cooking step described later can be suppressed. .

  Further, since the superheated steam passes through the gaps G2 and G3, the superheated steam can be spread to the end on the carry-in inlet 100 side and the end on the carry-out outlet 110 side in the heating chamber 70. Thereby, the temperature in the heating chamber 70 can be made uniform, and the food can be cooked without temperature unevenness.

  In this way, generation of superheated steam used for cooking is completed, cooking can be performed under the set cooking conditions, and the next cooking step is started.

(About cooking steps)
Next, the cooking step for actually cooking food by heating will be specifically described with reference to FIGS. 2, 10, 11, and 14.

  First, food to be cooked is prepared, placed on the transport unit 90 projecting to the left side of the first cover 103, and carried into the heating chamber 70. The food placed on the conveyance unit 90 passes through the first cover 103 and is conveyed from the carry-in port 100 to the heating chamber 70.

  As shown in FIG. 11, when the food is conveyed through the first cover 103, the food comes into contact with the superheated steam leaking from the carry-in port 100 and gradually begins to be heated. The leaked superheated steam decreases in temperature when it comes in contact with low-temperature food (condensation), becomes liquid water (condensed water), adheres to the surface of the food, and a large amount of heat is transferred to the food to heat the food. Is done. However, at this stage, the temperature of the leaked superheated steam is lower than the temperature of the superheated steam in the heating chamber 70, and the amount of superheated steam in contact with the food is small, so that the food is sufficiently heated. It does not lead to.

  At this time, the condensed water adhering to the food flows and falls on the food surface together with the drip on the food surface, and adheres to the transport unit 90 or falls to the first drain pan 321. Condensed water including the drip adhering to the transport unit 90 falls from the transport unit 90 to the first drain pan 321. The condensed water including the drip that has dropped onto the first drain pan 321 flows into the heating chamber 70 via the sixth drain pipe 316. The discharge of condensed water including the drip will be described later.

  The food conveyed from the carry-in port 100 to the heating chamber 70 is first heated by the atmosphere of superheated steam filled in the heating chamber 70. The superheated steam in the heating chamber 70 is present in a larger amount than the superheated steam that leaks from the carry-in port 100 to the first cover 103 (superheated steam atmosphere). The food conveyed into the heating chamber 70 is heated by a large amount of superheated steam in this superheated steam atmosphere.

  The superheated steam adhering to the low temperature food surface drops in temperature (condensation), becomes liquid water (condensed water) and adheres to the food surface, and a large amount of heat is transferred to the food to heat the food. At this stage, the amount of heat transferred to the food is larger than the heating by the superheated steam leaking from the carry-in port 100 to the first cover 103, and heat is transferred from the food surface to the inside of the food so that it is heated. Become.

  At this time, the condensed water adhering to the food flows and falls on the food surface together with the drip from the inside of the food in addition to the food surface, and adheres to the transport unit 90 or falls to the bottom surface of the heating chamber 70. Condensed water including the drip adhering to the transport unit 90 falls from the transport unit 90 to the bottom surface of the heating chamber 70.

  The food conveyed in the food conveyance direction D while being heated in the superheated steam atmosphere in the heating chamber 70 is an injection area where superheated steam is injected from the nozzle part 120, that is, the injection port 133 provided on the most inlet side 100 side. , 163 and the range of the food conveyance direction D between the injection ports 133 and 163 provided on the most outlet side 110.

  In the injection area, in addition to heating by the superheated steam atmosphere in the heating chamber 70 while being transported in the food transport direction D in the heating chamber 70, mainly the upper half of the food by the superheated steam sprayed from the upper nozzle portion 130. Heating and heating of the lower half part of the food mainly by the superheated steam sprayed from the lower nozzle part 160 and passed through the conveying part 90 are performed. This continues until the transport area 90 is transported in the food transport direction D by the transport section 90 and has passed.

  The superheated steam sprayed from the jet port 133 of the upper nozzle part 130 to the upper half of the food comes into contact with the upper half of the food surface and drops in temperature (condensation) to become liquid water (condensed water). It adheres to the surface of the food, a large amount of heat is transferred to the food and the food is heated.

  Further, the superheated steam sprayed from the spray port 133 of the upper nozzle part 130 to the upper half of the food sequentially contacts the food while maintaining the sprayed flow rate. That is, the food is heated by the superheated steam having a predetermined temperature while maintaining the jetted flow rate.

  Further, the superheated steam sprayed from the jet port 163 of the lower nozzle section 160 to the lower half of the food comes into contact with the lower half of the food surface and decreases in temperature (condensation). It adheres to the surface of the food and a large amount of heat is transferred to the food, which heats the food.

  Furthermore, the superheated steam sprayed from the spray port 163 of the lower nozzle portion 160 to the lower half of the food sequentially contacts the food while maintaining the sprayed flow rate. That is, the food is heated by the superheated steam having a predetermined temperature while maintaining the jetted flow rate.

  As a result, the amount of heat transmitted to the food by the superheated steam sprayed from the upper nozzle part 130 and the lower nozzle part 160 becomes larger than when passing through the first cover 103, and the food surface moves into the food. The heat transfer is promoted and the core of the food is heated. Therefore, the heating efficiency of food becomes high.

  At this time, the condensed water adhering to the food surface flows and falls on the food surface together with the drip from the inside of the food in addition to the food surface, and adheres to the transport unit 90 or falls to the lower nozzle unit 160. Condensed water including the drip adhering to the conveyance unit 90 falls from the conveyance unit 90 to the lid portion 180 of the lower nozzle unit 160, and the drip that has fallen to the lid unit 180 is overheated from the nozzle unit 120 in the heating chamber 70. Due to convection caused by the injection of water vapor, the lid portion 180 falls to the bottom surface of the heating chamber 70, or a part of the drip is heated in the superheated steam atmosphere of the heating chamber 70 and at the temperature of the lid portion 180. It adheres to 180 and partly burns.

  As the heating further proceeds, the food temperature rises, the food surface becomes hot, and the condensed water adhering to the food surface begins to evaporate. The condensed water that has evaporated mixes with the superheated steam that has not adhered to the food in the heating chamber 70, flows through the gap G <b> 1 through the gaps G <b> 2 and G <b> 3 in the heating chamber 70, and a grease filter (not shown) from the circulation port 75. ) To the steam supply unit 201. In the steam supply unit 201, the saturated steam diffused by the steam supply means 67 is mixed and circulates and flows in the thermal fluid circulation system.

  At this time, a drip containing heated protein such as gravy oozes out from the food by heating the food such as meat with superheated steam. The exuding drip becomes a bubble when the food surface is heated to a high temperature, and a drip of fine particles (mist) may occur when the bubble repels. The mist-shaped drip mixes with the superheated steam that has not adhered to the food in the heating chamber 70 together with the evaporated condensed water, and circulates and flows through the thermal fluid circulation system.

  When the superheated steam including the mist-shaped drip flows from the circulation port 75 to the steam supply unit 201 via a grease filter (not shown), the drip component is filtered and the superheated steam flows to the vertical part 211 of the first duct 210. To flow. However, even if it is filtered with a grease filter, it may not be completely removed and may remain. For this reason, the superheated steam flowing from the steam supply unit 201 to the first duct 210 still contains a mist-like drip.

  As shown in FIGS. 2 and 10, the superheated steam including the mist-shaped drip that has flowed from the steam supply unit 201 to the vertical part 211 of the first duct 210 is sequentially bent from the vertical part 211 to the vertical part 213. The flow direction is changed in the horizontal direction at the bent portion 214, the horizontal portion 215 flows to the front side, and flows to the heating portion 202.

  At this time, when the superheated steam including the mist-shaped drip flows through the substantially crank-shaped bent portion 212, a part of the superheated steam contacts the inner surface of the duct, and a part of the mist-shaped drip contacts the inner surface of the bent portion 212. It is deposited and removed from the flowing superheated steam. The mist-shaped drip adhering to the bent part 212 flows to the heating part 202 together with the drain generated in the first duct 210.

  Furthermore, when the superheated steam including the mist-shaped drip flows through the bent portion 214, a part of the superheated steam contacts the inner surface of the duct, and a part of the mist-shaped drip adheres to the inner surface of the bent portion 214. Removed from flowing superheated steam. The mist-shaped drip adhering to the bent part 214 flows to the heating part 202 together with the drain generated in the first duct 210.

  The superheated steam containing the mist-shaped drip that has flowed to the heating unit 202 is heated by the heating means 28, then flows to the horizontal part 221 of the second duct 220, and partially flows when flowing through the bent part 222. Contacts the inner surface of the duct. The vertical portion 223 flows upward and flows to the branch duct 254.

  At this time, when the superheated steam containing the mist-shaped drip flows through the bent portion 222, a part of the superheated steam contacts the inner surface of the duct, and a part of the mist-shaped drip adheres to the inner surface of the bent portion 222. Removed from flowing superheated steam. The mist-shaped drip adhering to the bent part 222 flows to the heating part 202 together with the drain and the like generated in the second duct 220.

  The superheated steam including the mist-shaped drip that has flowed to the branch duct 254 is branched into the first inflow opening 261 and the second inflow opening 262 by the flow rate adjustment damper 255 that has been previously adjusted in the flow rate adjustment step. .

  Then, the superheated steam including the mist-shaped drip branched into the first inflow opening 261 is carried from the first inflow opening 261 through the side surface on the carry-in inlet 100 side of the flow rate adjusting damper 255 and the inner surface on the front side of the branch duct 254. The flow direction is changed to the side of the port 100 and the air is sucked into the first blower 251 through the first branch port 256.

  At this time, when the flow direction of the superheated steam including the mist-shaped drip is changed from the branch duct 254 to the first branch port 256 by a predetermined angle (for example, 90 degrees), a part of the superheated steam is carried into the flow rate adjustment damper 255. It adheres to the side surface on the mouth 100 side and the inside of the front surface of the branch duct 254 and is removed from the flowing superheated steam.

  Further, the superheated steam including the mist-shaped drip branched to the second inflow opening 262 is caused by the side surface on the outlet 110 side of the flow rate adjustment damper 255 and the inner surface on the front side of the branch duct 254 from the second inflow opening 262. The flow direction is changed toward the carry-out port 110, and the air is sucked into the second blower 252 through the second branch port 257.

  At this time, when the flow direction of the superheated steam including the mist-like drip is changed from the branch duct 254 to the second branch port 257 by a predetermined angle (for example, 90 degrees), a part of the superheated steam is carried by the flow rate adjustment damper 255. It adheres to the side surface on the outlet 110 side and the inside of the front surface of the branch duct 254 and is removed from the flowing superheated steam.

  The mist-shaped drip attached to the inner surface of the front side of the branch duct 254 and the flow rate adjustment damper 255 flows to the first drain pipe group 311 together with the drain generated in the branch duct 254.

  The superheated steam including the mist-shaped drip sucked into the first blower 251 is discharged to the vertical portion 231 of the third duct 230. The superheated steam including the mist-shaped drip discharged to the vertical portion 231 flows downward in the vertical portion 231, the flow direction is changed horizontally by the bent portion 232, and the horizontal portion 233 flows toward the carry-in entrance 100 side. Then, the fluid flows from the first discharge port 72 toward the carry-in port 100 side of the space S2 of the upper nozzle part 130, and sequentially diffuses in the space S2 of the upper nozzle part 130 to the downstream side in the food conveyance direction D and reaches the entire space S2. And it injects in the heating chamber 70 toward the conveyance part 90 from the injection port 133 of the nozzle 132 with which the cover part 150 was equipped.

  At this time, when the superheated steam including the mist-shaped drip flows through the bent portion 232, a part of the superheated steam contacts the inner surface of the duct. At this time, a part of the mist-shaped drip adheres to the inner surface of the bent portion 232 and is removed from the flowing superheated steam. The mist-shaped drip adhering to the bent portion 232 flows to the third drain pipe 313 together with the drain generated in the third duct 230.

  Further, the saturated water vapor sucked into the second blower 252 is discharged to the vertical portion 241 of the fourth duct 240. The saturated water vapor discharged to the vertical portion 241 flows downward in the vertical portion 241, the flow direction is changed to the horizontal direction in the bent portion 242, flows in the horizontal portion 243 toward the carry-out port 110, and the second discharge. It flows from the outlet 73 toward the carry-out port 110 side of the space S3 of the lower nozzle part 160, and sequentially diffuses in the space S3 of the lower nozzle part 160 to the upstream side in the food conveyance direction D and reaches the entire space S3. And it injects in the heating chamber 70 toward the conveyance part 90 from the injection port 163 of the nozzle 162 with which the cover part 180 was equipped.

  At this time, when the superheated steam including the mist-shaped drip flows through the bent portion 242, a part of the superheated steam contacts the inner surface of the duct. At this time, a part of the mist-shaped drip adheres to the inner surface of the bent portion 242 and is removed from the flowing superheated steam. The mist-shaped drip adhering to the bent part 242 flows to the fourth drain pipe 314 together with the drain generated in the fourth duct 240.

  Then, the superheated steam sprayed into the heating chamber 70 from the spray port 133 of the nozzle 132 of the upper nozzle unit 130 and the spray port 163 of the nozzle 162 of the lower nozzle unit 160 is sprayed onto the food and comes into contact with the food surface. Heat. Mist-like drip generated from the food again mixes with the superheated steam that has not adhered to the food, flows into the gap G1 through the gaps G2 and G3, and flows from the circulation port 75 to the steam supply unit 201 through the grease filter. And flow. In the steam supply unit 201, it mixes with the saturated water vapor released from the steam supply means 67 and flows again to the vertical part 211 of the first duct 210.

  Thus, the superheated steam containing mist-like drip from food in the heating chamber 70 is a grease filter provided in the steam supply unit 201, bent portions 212, 214, 222, 232, 242 of each duct, flow rate adjustment Flowing while the drip component is removed on the inner surface of the front side of the damper 255 and the branch duct 254, flows to the upper nozzle part 130 and the lower nozzle part 160, the injection port 133 of the nozzle 132 of the upper nozzle part 130, It sprays toward the foodstuff conveyed through an injection area from the injection outlet 163 of the nozzle 162 of the lower nozzle part 160. FIG.

  The food is heated by the superheated steam atmosphere filled in the heating chamber 70 after passing through the area where the superheated steam is jetted from the nozzle part 120 until being transported to the carry-out port 110. At this stage, the core temperature of the food reaches a predetermined temperature, and the cooking of the food is completed.

  At this time, the superheated steam that heats the food circulates and flows through the thermal fluid circulation system, thereby repeatedly cooking the food while being heated to a predetermined temperature. Thereby, the consumption of the superheated steam used for the cooking of food can be reduced. Further, since the heated superheated steam is circulated, energy for heating the saturated steam supplied to the circulating superheated steam to a predetermined temperature can be saved.

  Further, the superheated steam sprayed into the heating chamber 70 is recovered from the circulation port 75, circulates and flows through the thermal fluid circulation system, and is repeatedly used for cooking. At this time, as described in the pre-cooking preparation step, the circulation port 75 is provided on the top surface 74 of the heating chamber above the heating chamber 70, so that the superheated steam sprayed into the heating chamber 70 is formed. Among them, the superheated steam having a high temperature and a small specific gravity collected above the heating chamber 70 can be more reliably recovered from the heating chamber 70 and reused.

  It is conveyed from the heating chamber 70 into the second cover 113 via the carry-out port 110. In the second cover 113, the heated food that has been transported and cooked is heated by contact with the superheated steam leaking from the carry-out outlet 110, but the heated superheated steam is compared with the superheated steam in the heating chamber 70. Low temperature and low volume. For this reason, even if it adheres to the food which is heated and becomes high temperature, there is little calorie | heat amount and the contribution with respect to the heating of food is low.

  At this time, the drip may be continuously generated from the food that has been cooked. This drip adheres to the conveyance unit 90 during the conveyance or falls to the second drain pan 322. It falls from the transport unit 90 to the second drain pan 322 provided below, and flows from the second drain pan 322 to the heating chamber 70 via the seventh drain pipe 317.

  The food that has been cooked passes through the second cover 113 and is transported to the transport unit 90 projecting to the outside of the second cover 113, is taken out of the cooking device 1, and the cooking ends. The taken and cooked food is transferred to a cooling process, a packaging process, a serving process, and the like.

  As shown in FIG. 14, the water is discharged by a drainage system 300 together with condensed water including drip generated at each part by heating cooking in the cooking step, drain generated by condensation in a circulating flow, and the like.

  First, the drain generated in the separator 63 in the thermal fluid supply system 40, the drain generated in the branch duct 254 and the removed drip, the drain generated in the first blower 251 and the removed drip are It flows to the first drainage recovery rod 301 through the first drainage pipe group 311.

  The drain generated in the first duct 210 and the drip removed by the bent portions 212 and 214 flow to the heating unit 202. Further, the drain and the like generated in the second duct 220 and the drip removed by the bent portion 222 flow to the heating portion 202. These drains and the drip flow together with the drain generated in the heating unit 202 to the first drainage recovery rod 301 through the fifth drain pipe 315.

  The drain generated in the third duct 230 and the drip removed by the bent portion 232 flow to the first drainage recovery rod 301 via the third drainage pipe 313.

  The drain and the like generated in the second blower 252 and the drip flow to the second drainage recovery tank 302 via the second drainage pipe 312.

  The drain and the like generated in the fourth duct 240 and the drip removed by the bent portion 242 flow to the second drainage recovery rod 302 via the fourth drainage pipe 314.

  The drain or the like or the drip that has flowed to the second drainage recovery rod 302 flows to the first drainage recovery rod 301 through the drainage recovery rod connection pipe 303 and is discharged to the outside through the main drainage pipe 310.

  Drain that flows from the first drain pan 321 to the heating chamber 70 via the sixth drain pipe 316 or removed drip, and flows from the second drain pan 322 to the heating chamber 70 via the seventh drain pipe 317. The drain or the like that has been removed or the removed drip is discharged to the outside through the internal drainage pipe 320 together with the drain or the like or the drip generated in the heating chamber 70.

  In addition, the first blower 251 that discharges superheated steam to the upper nozzle part 130 and the second blower 252 that discharges superheated steam to the lower nozzle part 160 are independent of each other. By separately controlling the rotational speeds of the blower 251 and the second blower 252, the flow rate of superheated steam sprayed from each of the upper nozzle portion 130 and the lower nozzle portion 160 can be freely adjusted.

  Thereby, the amount of heating applied to the upper half and the lower half of the food is made different by injecting superheated steam at different flow rates into the upper half and the lower half of the food conveyed by the conveyance unit 90. Heat cooking suitable for each food becomes possible.

  Hereinafter, an operation when the rotational speeds of the first blower 251 and the second blower 252 are adjusted in order to change the flow rate of superheated steam sprayed from the upper nozzle part 130 and the lower nozzle part 160 will be described.

  First, from the state where the first blower 251 and the second blower 252 are rotated at the same rotational speed, when it is desired to heat the upper half of the food weakly at the same superheated steam temperature, it is injected from the upper nozzle part 130. An operation for reducing the flow rate of superheated steam will be described.

  By reducing only the rotation speed of the first blower 251 that discharges superheated steam to the upper nozzle portion 130 by operating the control panel 400, the suction amount by the first blower 251 is reduced, and the discharge amount is reduced. At this time, since two blowers (the first blower 251 and the second blower 252) share superheated steam from one circulation path, the discharge amount from one blower (for example, the first blower 251) is reduced. Thus, the discharge amount from the other blower (for example, the second blower 252) increases. That is, the amount of suction of the superheated steam that has flowed into the branch duct 254 by the second blower 252 increases, and as a result, the discharge amount from the second blower 252 increases.

  Thereby, the flow volume of the superheated steam sprayed from the upper nozzle part 130 can be reduced, the upper half part of food can be heated weakly, and the lower half part can be heated strongly.

  Furthermore, when it is desired to heat the lower half of the food more strongly at the same superheated steam temperature, the superheated steam in which the second blower 252 has flowed into the branch duct 254 is increased by increasing the rotation speed of the second blower 252. As a result, the flow rate of superheated steam discharged from the second blower 252 further increases, and the lower half is heated more strongly.

  Next, from the state where the first blower 251 and the second blower 252 are rotated at the same rotation speed, when it is desired to heat the lower half of the food weakly at the same superheated steam temperature, the lower blower 160 is injected. An operation for reducing the flow rate of superheated steam will be described.

  By reducing only the rotational speed of the second blower 252 that discharges superheated steam to the lower nozzle portion 160 by operating the control panel 400, the suction amount by the second blower 252 is reduced, and the discharge amount is reduced. At this time, the amount of the superheated steam that has flowed into the branch duct 254 by the first blower 251 increases, and as a result, the amount of discharge from the first blower 251 increases.

  When the upper half of the food is strongly heated at the same superheated steam temperature, the amount of discharge from the first blower 251 is reduced by reducing only the rotation speed of the second blower 252 discharged to the lower nozzle portion 160. To increase. Thereby, the flow volume of the superheated steam sprayed from the upper nozzle part 130 can be increased, and the upper half part can be heated strongly with respect to the lower half part of foodstuffs. That is, the lower half can be heated weakly and the upper half can be heated strongly.

  Further, when it is desired to heat the upper half of the food more strongly at the same superheated steam temperature, the first blower 251 has flowed into the branch duct 254 by further increasing the rotation speed of the first blower 251. Since the amount of sucked water vapor is further increased, as a result, the flow rate of superheated steam discharged from the first blower 251 is further increased, and the upper half is heated more strongly.

  At this time, since two blowers (first blower 251 and second blower 252) exchange superheated steam from one circulation path (second duct 220), for example, the rotational speed of first blower 251 is increased. If the second blower 252 rotates too much, the difference between the force that the second blower 252 tries to suck (suction force) and the force that the first blower 251 tries to suck (suction force). May increase, and superheated steam may not be sucked from the second blower 252 and may flow backward.

  The superheated steam in the heating chamber 70 is sucked in from the lower nozzle part 160, and the superheated steam that has flowed back from the fourth duct 240 and the second blower 252 to the branch duct 254 is directed to the first blower 251 having a large suction force. It is sucked and discharged. In this case, although the second blower 252 rotates to discharge, the superheated steam flows in the reverse direction from the discharge side to the suction side, so that not only the lower half of the food is not heated. Intrusion of outside air into the heating chamber 70 may occur due to the suction from the lower nozzle portion 160, causing an increase in the oxygen concentration and a decrease in temperature in the heating chamber 70. It will lead to breakage of the blower.

  In order to avoid such a situation, the rotation speed of the first blower 251 and the second blower 252 is set so that when the discharge amount of one of the first blower 251 and the second blower 252 is increased, the other is heated. It is controlled by the operating frequency of the blower so that the discharge amount is ensured in a range where no backflow from the chamber 70 occurs.

  By doing in this way, the backflow of the superheated steam from the heating chamber 70 to the first blower 251 or the second blower 252 is prevented, and the superheated steam is reliably jetted from the upper nozzle part 130 and the lower nozzle part 160. Can do.

  In addition, the cooking device 1 of the present embodiment is configured so that a plurality of cooking modes can be stored in the storage unit 402 of the control panel 400.

  In the plurality of cooking modes, the temperature of the superheated steam heated by the heating means 28, the amount of saturated steam supplied from the supply system 60, the transport speed of the transport unit 90, the first, The ratio of the flow rate of the superheated steam discharged from each of the blower 251 and the second blower 252 is set in advance and can be called. In addition, a new cooking mode can be added and stored in 402 and recalled.

  In addition, it is also possible to place a low span on which food is placed instead of placing food directly on the transport unit 90. In that case, when the food with sauce is transported by the transport unit 90, the sauce can be prevented from dripping downward from the transport unit 90. In addition, if the food is soft or imbalanced, such as bread baked from the dough, the food can be prevented from falling from the gap of the conveyance unit 90.

  In addition, in the cooking of food, for example, in the case of grilled fish, the oil in the food dissolves and the oil that has moved to the surface of the food flows down from the food together with the condensed water. Thereafter, the condensed water remaining on the surface of the food evaporates as the food temperature rises, so that the surface can be cooked in a dry state.

  Further, in the steam supply unit 201, the saturated steam supplied from the supply system 60 of the thermal fluid supply system 40 is diffused from the steam supply means 67 and mixed with the superheated steam circulating and flowing from the heating chamber 70, and the first It flows into the duct 210. At this time, unlike the pre-cooking preparation step, the amount of saturated water vapor diffused into the steam supply unit 201 is in contact with food and attached as condensed water to be used for heating. It may be an amount that can compensate for the superheated steam that leaks from 110 or is lost as drainage or the like due to condensation in the thermal fluid circulation system during the circulation flow. Moreover, you may increase / decrease the vapor | steam amount supplied intentionally.

  Further, only when the temperature of the superheated steam is lowered by supplying saturated steam or when the temperature of the superheated steam is lowered due to food preparation, combustion exhaust is generated by the combustion burner 21 and the superheated steam is heated by the heating means 28. Therefore, the food can be cooked by heating at an energy-saving and stable temperature.

  Although described in the preparation step before cooking, these ducts heated by superheated steam flowing in the first duct 210, the second duct 220, the third duct 230, and the fourth duct 240 are adjacent to each other. By doing so, it is possible to keep the heat by heat radiation between these heated ducts and to prevent these ducts from being cooled by outside air, and to maintain the temperature of superheated steam flowing in the adjacent ducts.

  Moreover, in the 1st duct 210, the 2nd duct 220, the 3rd duct 230, and the 4th duct 240, a steam supply part is provided by providing a bending part in each duct and changing the flow direction of superheated steam. The mist-like drip contained in the superheated steam that could not be completely filtered by the grease filter included in 201 is gradually removed, so that the mist-like form contained in the superheated steam that has flowed to the upper nozzle part 130 and the lower nozzle part 160. It is possible to maintain a state in which the drip is small, that is, the purity of the superheated steam is high.

  Thereby, even if the superheated steam used for cooking is circulated and used, the superheated steam sprayed from the upper nozzle part 130 and the lower nozzle part 160 is prevented from containing mist-like drip from food, It is possible to suppress the change in flavor and the like, stabilize the quality of the cooked food, and improve the yield of the food.

  In addition, when different foods are continuously cooked by changing the temperature and flow rate of superheated steam in the same cooking device 1, for example, they are mixed with superheated steam circulating and flowing through the thermal fluid circulation system and cooked first. The mist-like drip of the prepared food can be prevented from adhering to different food to be cooked later, the quality of the food can be stabilized, and the yield of the food can be improved.

  In order to obtain such an effect, the first duct 210, the second duct 220, the third duct 230, and the fourth duct 240 are bent to a degree sufficient for drip, drain, etc. to adhere. The first duct 210, the second duct 220, the third duct 230, and the fourth duct 240 do not necessarily have a horizontal portion and a vertical portion. In addition, the first duct 210, the second duct 220, the third duct 230, and the fourth duct 240 do not necessarily have a bent portion, and the first duct 210, the second duct 220, the second duct 240, It is sufficient that at least one of the third duct 230 and the fourth duct 240 has a bent portion.

  Further, the drip that flows down from the transport unit 90 and adheres to the lid portion 180 of the lower nozzle unit 160 can be removed by a cleaning step described later.

  In this way, it is easy to maintain the purity of superheated steam in a high state by discharging the drip along with the drain generated at each part during cooking, and the yield of the food can be stabilized by stabilizing the quality of the food to be cooked. Can be improved.

  Further, when cooking different types of food from the middle, the temperature of the superheated steam, the operating frequency of the first blower 251 and the second blower 252, the conveying speed of the conveying unit 90 and the external boiler are controlled in the control panel 400. Set the amount of saturated steam to be supplied to the cooking conditions that match the food. In this case, it can be confirmed from the monitor 403 of the control panel 400 that the cooking condition is suitable for the food, and the cooking step can be started.

  In addition, in accordance with the change in the type of food, the entire nozzle part 120 may be replaced with a washed one, or only the lid part 150 of the upper nozzle part 130 and / or the lid part 180 of the lower nozzle part 160 has been washed. You may replace it with a new one.

  In particular, the lid portion 150 of the upper nozzle portion 130 and the lid portion 180 of the lower nozzle portion 160 face the food that is transported by the transporting portion 90. Dirt is easy to adhere. Therefore, for example, if the lids 150 and 180 are replaced every time the type of food to be cooked changes, the dirt attached to the lids 150 and 180 adheres to the food to be cooked next and the quality of the food is improved. It can prevent that it falls.

  Furthermore, in order to inject superheated steam suitable for food, the size of the injection ports 133 and 163 of the nozzles 132 and 162, the number, the nozzle height, and the like may be changed to the lid portions 150 and 180 which are different.

  Thus, when changing the nozzle part 120, after performing the cooking end step mentioned later, after confirming that the temperature has fallen to such an extent that the replacement work of the nozzle part 120 is possible, the replacement work is performed. start.

  Moreover, since the upper nozzle part 130 is formed in the elongate box shape extended along the food conveyance direction D, the grease filter (with the drip adhering to the top | upper surface 74 of a heating chamber, or the steam supply part 201 ( Even if the mist-like drip filtered in (not shown) falls, the dirt is received by the main body flat part 141 of the upper nozzle part 130, and the dirt can be prevented from adhering to the food.

  For example, for steamed cooking of shumai, it is preferable to heat cook using saturated steam instead of superheated steam. In this case, the combustion of the combustion burner 21 is stopped, and the saturated steam supplied from the external boiler is circulated and flowed without being heated by the heating means 28.

  For example, for grilling salmon fillets, it is preferable to cook with hot air instead of superheated steam in order to finish it more fragrant. In this case, the supply of saturated steam from the external boiler is stopped, combustion exhaust is generated by the combustion burner 21, the air present in the thermal fluid circulation system is heated by the heating means 28, and the cooking device 1 is heated as hot air. Circulate and flow inside.

  In this embodiment, superheated steam is used as the thermal fluid, but the food is mainly used by using hot air heated to a predetermined temperature, saturated steam supplied from an external boiler, and superheated steam described in the first embodiment. You may cook.

  That is, any one of them may be used alone, or at least two may be used in combination. By allowing the thermal fluid to be freely selected, more diverse foods can be cooked.

  Moreover, by setting so that a thermal fluid can be selected according to the cooking mode of the control panel 400, it is possible to easily perform wide cooking.

(About the cooking end step)
Next, an operation for stopping the cooking device 1 after the cooking of the food is finished will be described.

  When the cooking of the food is finished, the cooking end operation is performed by a touch operation of the monitor 403 provided in the control panel 400 or an operation of the switch 404. First, in order to stop the heating by the heating means 28, a signal is sent to each device of the gas system 10 and the combustion system 20, the gas supply is stopped, the combustion of the combustion burner 21 is stopped, and the generation of combustion exhaust is stopped. .

  Next, the first blower 251 and the second blower 252 are stopped, and the circulation of the superheated steam is stopped.

  Next, the cooking electromagnetic valve 61 of the supply system 60 is closed, the supply of saturated steam from the external boiler is stopped, and the supply of saturated steam from the thermal fluid supply system 40 to the steam supply unit 201 is stopped. Thereafter, the transport unit 90 is stopped.

  Thus, by stopping the supply of combustion exhaust to the heating means 28 and stopping the generation of high-temperature superheated steam first, the cooking can be safely terminated.

(About the cleaning step)
Next, the cleaning step of finishing the cooking and cleaning the cooking device 1 in preparation for the next cooking will be specifically described with reference to FIGS. 1, 5, 6, and 11.

  First, the transport unit 90 shown in FIG. 11 is driven. After confirming that the inside of the heating chamber 70 is at a predetermined temperature, for example, 100 degrees C. or less, the detergent is mainly opened at the location where the door 80 shown in FIG. Is sprayed and the door 80 is closed. Thereby, it can suppress that the water | moisture content of a detergent evaporates.

  Next, the supply of saturated steam from the external boiler is started while the first blower 251 and the second blower 252 are stopped. At this time, it is confirmed that the cooking electromagnetic valve 61 shown in FIG. 5 is in an open state, and saturated steam is supplied from the steam supply means 67 to the steam supply unit 201 via the supply system 60.

  In addition, when draining etc. or low temperature steam remains in the steam pipe P, such as when performing a cleaning step after a cooking end step, before the cooking solenoid valve 61 is opened, it is used for blowing. The solenoid valve 51 may be opened to discharge drain or the like and low-temperature steam into the steam pipe P.

  The saturated water vapor supplied to the steam supply unit 201 spreads and fills the entire thermal fluid circulation system, and thus adheres to the heating chamber 70 and the thermal fluid circulation system, and includes moisture and drip generated from food during cooking. The dirt component such as condensed water or mist-like drip is moistened with moisture, and the dirt component is floated by infiltrating moisture between the dirt component and the adhesion target (see FIG. 11).

  In addition, when it is desired to clean the heating chamber 70 intensively, a shielding plate (not shown) is provided between the steam supply unit 201 and the first duct 210 so that saturated water vapor is forced to reach the heating chamber 70. It may be.

  Next, the operation of the control panel 400 closes the cooking electromagnetic valve 61 to stop the supply of saturated water vapor, and opens the door 80 shown in FIG. 6 to release the saturated water vapor filled in the heating chamber 70. Then, the upper nozzle part 130 and the lower nozzle part 160 are removed from the heating chamber 70.

  To remove the upper nozzle part 130 and the lower nozzle part 160 as a whole, first remove all the lid parts 150 and 180 by sliding them to the front side, and then remove the main body parts 140 and 170 from the heating chamber 70 together with the support bars 131 and 161. To do. By removing the support rods 131 and 161 from the removed main body portions 140 and 170, the upper nozzle portion 130 and the lower nozzle portion 160 can be easily disassembled into the main body portions 140 and 170, the lid portions 150 and 180, and the support rods 131 and 161. can do.

  Each part of the disassembled upper nozzle part 130 and lower nozzle part 160 is cleaned in another washing place provided with a sink or the like.

  Thereby, each part of the nozzle part 120 can be easily cleaned. In addition, when there is little dirt, only the cover parts 150 and 180 may be removed and only the cover parts 150 and 180 may be cleaned.

  Next, the inside of the heating chamber 70 from which the upper nozzle portion 130 and the lower nozzle portion 160 have been removed is cleaned while watering with a hose or the like, and the dirt component and the sprayed detergent are washed away. The washed away dirt component and the sprayed detergent are discharged to the outside through the internal drainage pipe 320.

  At this time, the entire upper nozzle portion 130 and lower nozzle portion 160 are removed, so that the rear surface 71 of the heating chamber, the top surface 74 of the heating chamber, the inner surface of the heating chamber 70 on the carry-in port 100 side, and the carry-out port 110 side. It is possible to easily clean the inner surface and the bottom surface (no symbol).

  In the drying of the heating chamber 70, the first blower 251 and the second blower 252 are driven by the operation of the monitor 403 and the switch 404 of the control panel 400 while the door 80 is opened, and the combustion burner 21 generates combustion exhaust. The air present in the thermal fluid circulation system by the heating means 28 is performed by hot air heated to a predetermined temperature, for example, 100 degrees C. Thereby, the drying time can be shortened because the hot air containing water | moisture content is discharged | emitted from the heating cooking apparatus 1 outside effectively.

  The heating chamber 70 may be dried with the door 80 closed. Thereby, although drying time becomes long compared with the case where the door 80 is opened, the temperature, humidity, etc. of the air of a cooking place can be maintained comfortably, and the working environment of a cooking worker can be kept favorable.

  Thereafter, the conveyance unit 90 is stopped, and the wiping range of the conveyance unit 90 is wiped and cleaned. The portion of the transport unit 90 that could not be wiped is wiped and cleaned by driving the transport unit 90 until it can be wiped off, and the same operation is repeated until the entire transport unit 90 is wiped off.

  Then, by operating the monitor 403 and the switch 404 of the control panel 400 shown in FIG. 1, the first blower 251 and the second blower 252, the heating means 28, and the transport unit 90 are stopped, and the main power source of the cooking device 1 is turned on. Turn off. Thereafter, the first drain pan 321 and the second drain pan 322 are removed and cleaned. Further, after removing the grease filter provided in the steam supply unit 201 and the grease filter provided in the first exhaust pipe 101 and the second exhaust pipe 111, soaking in detergent, washing with water and drying, The grease filter is again attached to the steam supply unit 201, the first exhaust pipe 101, and the second exhaust pipe 111.

  It is also possible to prepare the cleaned upper nozzle part 130 and lower nozzle part 160 and replace them. In this case, the removed upper nozzle portion 130 and lower nozzle portion 160 are stored until the next replacement after being cleaned and dried.

  After the parts that can be removed from the heating chamber 70 are cleaned and dried in this manner, they are mounted on the heating chamber 70 and the cleaning step is completed.

  When the cleaning step is performed immediately after the cooking step, the combustion of the combustion burner 21 is stopped and the heating of the superheated steam by the heating means 28 is stopped. If the supply of saturated water vapor from the external boiler is stopped and the door 80 is opened while the first blower 251 and the second blower 252 are driven, the heating chamber 70 can be quickly cooled. Then, when the temperature in the heating chamber 70 becomes a predetermined temperature, for example, 100 degrees C or less, the first blower 251 and the second blower 252 are stopped and the detergent is put into the heating chamber 70. .

  The flow rate adjustment step, the pre-cooking preparation step, the cooking step, the cooking end step, and the cleaning step may be selected by touching a button displayed on the monitor 403 of the control panel 400. In this case, for example, in the flow rate adjustment step, a button for supplying saturated steam or driving the heating means 28 is not displayed, and in the cleaning step, heating is performed unless the supply of saturated steam is stopped in drying the heating chamber 70. The button for driving the means 28 is not displayed. That is, by displaying only the buttons necessary for the operation at each step, it is possible to work safely while preventing erroneous operations.

  In the present embodiment, the gas combustion type heat exchanger has been described as an example, but a method of heating the thermal fluid with an electric heater may be employed. In this case, the gas system 10 and the combustion system 20 are not provided, but an electric heater is provided instead of the heating means 28 provided in the heating unit 202. Further, the location where the electric heater is provided is not limited to the heating unit 202 but may be provided in the first duct 210, the second duct 220, the third duct 230, and the fourth duct 240.

  In the flow rate adjusting step, room temperature air is used for explanation, but it may be performed while flowing a hot fluid that is actually used for cooking. In that case, the flow rate can be adjusted more accurately in accordance with the thermal fluid actually used in the cooking step.

  In addition, although each step was performed with the main power supply of the cooking device 1 turned on, the main power supply of the cooking device 1 was turned off after the flow rate adjustment step and / or after the cooking step. Also good.

(Embodiment 2)
Next, a cooking device according to Embodiment 2 of the present invention will be described with reference to FIGS. 15 and 16.

  The second embodiment is applied to a case where many foods are cooked at one time or one food is cooked under a plurality of cooking conditions, and the food is cooked using a plurality of cooking devices. .

  A difference from the first embodiment is that a plurality of cooking devices are arranged in combination. As a configuration, for example, when three cooking devices 1 are combined and connected, the first cooking device 511 in which the second cover 113 is removed from the cooking device 1 and the carry-out port 110 is exposed, and the cooking device 1 from which the first cover 103 and the second cover 113 are removed and the carry-in port 100 and the carry-out port 110 are exposed, and the first cover 103 is removed from the cooker 1 and the carry-in port. It connects by attaching the connection unit 500 to the 3rd heat cooking apparatus 513 which 100 exposed. Moreover, it has the conveyance part 90 spanned over the several some heating cooking apparatus connected by the connection unit 500. FIG.

  In addition, in the pre-cooking preparation step and the cooking step, the flow of saturated steam and superheated steam leaking from the carry-in port 100 and the carry-out port 110 of each connected cooking device differs.

  Since the configuration and operation of each cooking device are the same except for the above, description thereof will be omitted.

  First, the structure in the case of connecting a plurality of cooking apparatuses, for example, three cooking apparatuses in series will be described with reference to FIG.

  The cooking device 1 is unitized, and as shown in FIG. 15A, the cooking device 510 integrated by connecting a plurality of cooking devices has a first outside the carry-in port 100. The cover 103 is attached, the first cooking device 511 with the carry-out port 110 exposed, the second cooking device 512 with the carry-in port 100 and the carry-out port 110 exposed, the carry-in port 100 exposed, and the Third cooking device 513 having second cover 113 attached to the outside, first cooking device 511 and second cooking device 512, second cooking device 512, and third cooking device 513, and a connecting unit 500 that connects 513.

  As shown in FIG. 15 (b), the connecting unit 500 prevents superheated steam leaking from the carry-in port 100 and the carry-out port 110 on the connection unit 500 side in each heating cooking apparatus from leaking to the cooking place. A cover 503 that is a cover, and an exhaust pipe 501 that communicates with the inside of the cover 503 and exhausts the superheated steam leaked into the cover 503 to the outside of each heating cooking apparatus by sucking it with a hood provided on the facility side. And an exhaust cylinder 502 extending further upward from the exhaust pipe 501. Furthermore, the connection unit 500 has a bottom plate 504 for receiving a drip or the like from the food being cooked and not falling to the cooking place when the transport unit 90 transports between the adjacent cooking devices.

  The cover 503 and the bottom plate 504 can be integrated by a fastening means such as a screw, and are formed into a tunnel shape by being integrated to form one opening 505 and the other opening 506.

  Inside the exhaust pipe 501, a grease filter (not shown) for filtering a mist-shaped drip mixed with the superheated steam from the superheated steam is detachably provided.

  One opening 505 of the connection unit 500 is attached to the outside of the carry-out port 110 of the first cooking device 511, and the other end of the connection unit 500 is placed outside the carry-in port 100 of the second cooking device 512. The opening 506 is attached.

  One opening 505 of the connection unit 500 is attached to the outside of the carry-out port 110 of the second cooking device 512, and the connection unit 500 is placed outside the carry-in port 100 of the third cooking device 513. The other opening 506 is attached.

  The connection unit 500 is attached to each cooking device and fastening means (not shown) such as screws.

  Thereby, the 1st heat cooking apparatus 511, the 2nd heat cooking apparatus 512, and the 3rd heat cooking apparatus 513 are connected in series via the connection unit 500, and form the integrated heat cooking apparatus 510. FIG. .

  The carry-in port 100 of the first cooking device 511 constitutes the carry-in port 100 of the cooking device 510 that is integrated by connection, and is provided on the outside of the carry-in port 100 of the first cooking device 511. The cover 103, the first exhaust pipe 101, and the first exhaust pipe 102 are configured to collect superheated steam leaking from the carry-in port 100 of the integrated heating cooking apparatus 510.

  Further, the carry-out port 110 of the third cooking device 513 constitutes the carry-out port 110 of the cooking device 510 integrated by connection, and is provided outside the carry-out port 110 of the third cooking device 513. The second cover 113, the second exhaust pipe 111, and the second exhaust pipe 112 are configured to collect superheated steam that has leaked from the carry-out port 110 of the integrated cooking device 510.

  Above the integrated cooking device 510, a hood (illustrated) provided on the facility side so as to cover at least the first exhaust cylinder 102, the second exhaust cylinder 112, and the exhaust cylinder 502 of the connecting unit 500. None), the superheated steam discharged from the first exhaust pipe 102, the second exhaust pipe 112, and the connection unit 500 is collected, and is discharged from the hood to the outside of the facility by the exhaust equipment on the facility side. It is composed.

  The conveyance part 90 (not shown) penetrates in the left-right direction via the carry-in port 100 and the carry-out port 110 of the integrated cooking device 510, and the first cover 103 provided in the first cooking device 511 and It is constituted by an endless conveyor provided to extend outward from the second cover 113 provided in the third cooking device 513. This endless conveyor is provided on a pair of sprockets (not shown) provided on the carry-in inlet 100 side of the integrated cooking device 510 and on the carry-out port 110 side of the integrated cooking device 510. An endless metal net formed by knitting is suspended and attached to a pair of sprockets (not shown). Then, a drive source (not shown) rotates a shaft (not shown) inserted through a sprocket on the carry-out port 110 side of the integrated cooking device 510, and the forward cooking side of the transport unit 90 is integrated with cooking. The apparatus 510 is driven from the carry-in port 100 side to the carry-out port 110 side.

  In addition, the conveyance part 90 is good also as a bar conveyor which suspended a pair of endless chains on each sprocket, and attached metal or resin rod-shaped members to a pair of endless chains. In that case, it is only necessary to allow superheated water vapor sprayed from below to permeate like a net attached between a pair of endless chains.

  The connection unit 500 is provided between the carry-out port 110 of the first cooking device 511 and the carry-in port 100 of the second cooking device 512 and between the carry-out port 110 of the second cooking device 512 and the third cooking. It is attached and arranged between the carry-in port 100 of the apparatus 513 and is configured to collect superheated steam leaking from the carry-in port 100 and the carry-out port 110.

  Next, the operation of the cooking device 510 that integrates a plurality of cooking devices will be described.

  The first heat cooking apparatus 511, the second heat cooking apparatus 512, and the third heat cooking apparatus 513 are the same as the flow rate adjustment step, the pre-cooking preparation step, the cooking step, the cooking end step, and the cleaning step, respectively, in the first embodiment. It works in steps.

  At this time, in the preparation step before cooking and the cooking step, how the saturated steam and superheated steam leaked to the outside from the carry-in port 100 and the carry-out port 110 of each heating cooking apparatus will be described by taking the cooking step as an example.

  In the first heat cooking apparatus 511, the second heat cooking apparatus 512, and the third heat cooking apparatus 513, superheated steam is injected into the respective heating chambers 70 under individually set cooking conditions.

  The superheated steam leaking from the carry-in port 100 of the first cooking device 511 is collected by the first cover 103 and flows to the first exhaust pipe 102 via the first exhaust pipe 101, and the facility side It is discharged to the outside of the facility by the exhaust equipment provided in At this time, outside air is also sucked in from the outside of the first cover 103 and flows to the first exhaust pipe 101 and the first exhaust pipe 102 together with the superheated steam, and the facility equipment is provided by the exhaust equipment provided on the facility side. It is discharged outside.

  Superheated steam leaking from the carry-out port 110 of the first cooking device 511 is collected by the cover 503 through one opening 505 of the connection unit 500 and flows to the exhaust pipe 502 through the exhaust pipe 501. It is discharged outside the facility by the exhaust equipment provided on the facility side.

  Further, the superheated steam leaking from the carry-in port 100 of the second cooking device 512 is collected by the cover 503 through the other opening 506 of the connection unit 500, and is transferred to the exhaust pipe 502 through the exhaust pipe 501. It flows and is discharged outside the facility by the exhaust equipment provided on the facility side.

  At this time, superheated steam leaking from the carry-out port 110 of the first cooking device 511 and the carry-in port 100 of the second cooking device 512 flows from the cover 503 to the exhaust pipe 502 through the exhaust pipe 501. Then, it is discharged outside the facility by the exhaust equipment provided on the facility side.

  Further, the superheated steam leaking from the carry-out port 110 of the second cooking device 512 is collected by the cover 503 through the one opening 505 of the connection unit 500, and transferred to the exhaust pipe 502 through the exhaust pipe 501. It flows and is discharged outside the facility by the exhaust equipment provided on the facility side.

  In addition, the superheated steam leaking from the carry-in port 100 of the third cooking device 513 is recovered by the cover 503 through the other opening 506 of the connection unit 500, and is transferred to the exhaust pipe 502 through the exhaust pipe 501. It flows and is discharged outside the facility by the exhaust equipment provided on the facility side.

  At this time, the superheated steam leaking from the carry-out port 110 of the second cooking device 512 and the carry-in port 100 of the third cooking device 513 both flows from the cover 503 to the exhaust pipe 502 through the exhaust pipe 501. Then, it is discharged outside the facility by the exhaust equipment provided on the facility side.

  Moreover, the superheated steam leaking from the carry-out port 110 of the third cooking device 513 is recovered by the second cover 113 and flows to the second exhaust pipe 111 and the second exhaust pipe 112, and the facility side It is discharged to the outside of the facility by the exhaust equipment provided in At this time, outside air is also sucked in from the outside of the second cover 113, flows to the exhaust pipe 101 and the exhaust cylinder 102 together with superheated steam, and is discharged outside the facility by the exhaust equipment provided on the facility side.

  Thus, in the integrated cooking device 510, the outside of the carry-in port 110 of the first cooking device 511 and the outside of the carry-in port 100 of the second cooking device 512 are connected by the connecting unit 500, The outer side of the carry-out port 110 of the second cooking device 512 and the outer side of the carry-in port 100 of the third cooking device 513 are connected by the connecting unit 500, and heating is performed when transporting between adjacent cooking devices. Even if the condensed water or drip adhered to the food during cooking flows down to the transport unit 90 and further drops from the transport unit 90, it is received by the bottom 504 of the connecting unit 500, so that the floor surface of the cooking place is not soiled. , Can preserve the work environment.

  In addition, even if a mist-like drip from a food being cooked leaks out, it is discharged together with the leaked superheated steam to the outside of the facility by an exhaust facility provided on the facility side. And the humidity can be maintained comfortably, and the working environment of the cooking worker can be kept good.

  Moreover, even when the thermal fluid used for heating cooking differs in adjacent heating cooking apparatuses, it prevents that each other's thermal fluid mixes in each other's heating chamber 70, and heating cooking is reliably carried out on the set cooking condition. Yes.

  Moreover, since the inside of the connection unit 500 is in a positive pressure state due to superheated steam leaking from the adjacent cooking device, it is possible to prevent inflow of outside air from the exhaust pipe 502 of the connection unit 500. As a result, when saturated steam and superheated steam are used for cooking in adjacent cooking apparatuses, the connection unit 500 can be in a low oxygen state, and when the food is heated in the integrated cooking apparatus 510, Oxidative destruction of nutrients due to oxidation can be suppressed.

  Further, in order to connect a plurality of cooking devices via the coupling unit 500, for example, the outside of the carry-out port 110 of the first cooking device 511 and the outside of the carry-in port 100 of the second cooking device 512 are connected. Compared with the case of connecting directly without using the connecting unit 500, the outside of the carry-out port 110 of the first heating cooking device 511, one opening 505 of the connecting unit 500, the other opening 506 and the second heating. It is only necessary to ensure airtightness only outside the carry-in port 100 of the cooking apparatus 512, and the area for ensuring airtightness is reduced. Thereby, it becomes easy to ensure airtightness while simplifying the configuration of the connecting portion, and leakage of superheated steam from an unintended location can be prevented.

  Moreover, since the connection unit 500 is detachable from the cooking device, maintenance of the integrated cooking device 510 can be facilitated. Since the cover 503 and the bottom plate 504 can be separated from the integrated cooking device 510 and the connecting unit 500 can be removed, the cooking can be performed without moving the cooking device or removing the transport unit 90. Maintenance of a part of the conveyance unit 90 located between the apparatuses, the carry-in port 100, the carry-out port 110, the connection unit 500, and the like can be performed.

  Moreover, each heating cooking apparatus may inject superheated steam on the same cooking conditions, or inject superheated steam on different cooking conditions, and stepwise when food is conveyed through each heating cooking apparatus. You may heat cook food.

  In such an integrated cooking device 510, for example, when the cooking conditions of the first cooking device 511, the second cooking device 512, and the third cooking device 513 are set to be the same, cooking can be performed. By increasing the heating chamber 70, many foods can be cooked at a time.

  In this case, the connecting unit 500 may be configured by a cover 503 that does not have the exhaust pipe 501 and the exhaust cylinder 502, and the bottom plate 504.

  According to such a configuration, the connection unit 500 is provided between the first cooking device 511 and the second cooking device 512 and between the second cooking device 512 and the third cooking device 513. Therefore, the amount of saturated steam supplied to the first cooking device 511, the second cooking device 512, and the third cooking device 513 can be reduced. Thereby, the consumption of saturated water vapor in the whole heat cooking apparatus 510 can be reduced.

  Moreover, when the cooking conditions of the 1st heat cooking apparatus 511, the 2nd heat cooking apparatus 512, and the 3rd heat cooking apparatus 513 are made into different conditions, in the 1st heat cooking apparatus 511, for example, it is steamed by saturated steam After cooking, the food is baked with low-temperature superheated steam in the second heat-cooking device 512, and the food is further baked with high-temperature superheated steam in the third heat-cooked device 513. In addition, the type of heating fluid, the heating temperature, the flow rate of the heating fluid ejected from the upper nozzle 130 and the lower nozzle portion 160 can be changed, and the food can be cooked under various cooking conditions.

  In addition, by configuring the transport unit 90 with a single conveyor over the entire cooking device 510, the configuration can be simplified, and since there is no connection between the transport units 90, food can be saved. It can be transported stably. Such a characteristic is particularly important when, for example, a food having a shape that easily rolls during conveyance, such as a grilled food, is placed directly on the conveyance unit 90 without entering the low span.

  In addition, although the case where it comprised by one conveyor over the whole heating cooking apparatus 510 was demonstrated to the example, the conveyance part 90 of each heating cooking apparatus was made to mutually adjoin on the food conveyance direction D on a straight line. The food can also be transported by arranging them. In this case, it is preferable to transport the food in the low span, and even if there is some vibration or the like when the low span transits the transport section 90, the food can be prevented from falling from the transport section 90.

  In this case, similarly to the above, the carry-out port 110 of the first cooking device 511 and the carry-in port 100 of the second cooking device 512 are connected by the connecting unit 500, and the carry-out port of the second cooking device 512 is connected. 110 and the inlet 100 of the third cooking device 513 are connected by a connecting unit 500.

  By comprising in this way, since the conveyance speed of the conveyance part 90 can be changed in each heating cooking apparatus, for example, by raising conveyance speed on the downstream side and shortening heating time etc., by more various heating conditions Can be cooked.

  Moreover, although the example which connects three heat cooking apparatuses was demonstrated, you may connect two or four or more heat cooking apparatuses with the connection unit 500. FIG.

  In addition, the cover 503 and the bottom plate 504 constituting the connection unit 500 may be appropriately set in the width in the left-right direction in accordance with the interval between the adjacent cooking devices. In this case, it is good also as a structure which makes it the cover 503 and the baseplate 504 of the dimension match | combined with the space | interval of the heating cooking apparatuses to connect, or slides in the left-right direction. Moreover, according to the space | interval of the heating cooking apparatuses to connect, you may connect the some connection unit 500 and attach between adjacent heating cooking apparatuses.

  In addition, a some heating cooking apparatus may be arrange | positioned in parallel. As shown in FIG. 16 (a), for example, when two heating cooking devices are arranged in parallel to cook a plurality of different foods at the same time, the first heating cooking device 521 and the second heating cooking device 521 are arranged. Each thermal fluid flow system 200 can be arranged adjacently by making the back sides of cooking device 522 adjoin each other.

  Thereby, when the back surface of the 2nd duct 220 of the 1st heat cooking apparatus 521 and the back surface of the 2nd duct 220 of the 2nd heat cooking apparatus 522 adjoin, the 1st heat cooking apparatus 521 and It is possible to further suppress the heat of superheated steam flowing through the thermal fluid flow system 200 of the second cooking device 522 from being radiated from the duct surface to the atmosphere, and the heating chambers (reference numerals) of each cooking device It is possible to keep the temperature of the superheated steam injected to (none) stable.

  Each cooking device may inject the thermal fluid under the same cooking conditions, or may inject the thermal fluid under different cooking conditions.

  When the cooking conditions of the first cooking device 521 and the second cooking device 522 are the same, a large number of foods can be cooked at one time by increasing the number of heating chambers (no symbol) that can be cooked. it can.

  Moreover, the food conveyance direction D of each cooking device arranged in parallel is made the same, and the first heating cooking device 521 and the second cooking device 522 are configured to convey food in the same direction.

  Thereby, the first cooking device 521 and the second cooking device 522 can carry in and carry out food from the same direction, and the work of placing the food on each cooking device, The operation | work which takes out the foodstuffs which heat-cooked and transfers to a post process can be performed from the same direction, respectively.

  Moreover, when cooking several different foodstuffs simultaneously, the cooking conditions of each heating cooking apparatus can be made into the separate cooking conditions according to the foodstuff. For example, the first cooking device 521 cooks food that is steamed with saturated steam, and the second cooking device 522 cooks food that is cooked with superheated steam, for each cooking device. The type of the thermal fluid, the heating temperature, the flow rate of the thermal fluid ejected from the upper nozzle part 130 and the lower nozzle part 160 can be changed.

  Moreover, when carrying out the food cooked with each heating cooking apparatus, you may provide separately the confluence | merging lane which joins a conveyance path | route and puts it together.

  Further, the series arrangement shown in FIG. 15A and the parallel arrangement shown in FIG. 16A are combined with each other, and as shown in FIG. The cooking devices 510 and 530 that are connected and integrated may be further arranged in parallel.

  In other words, the fourth cooking device 531, the fifth cooking device 532, and the sixth cooking device 533 configured in the same manner as the cooking device 510 connected in series via the connecting unit 500 and integrated. Are connected via a connecting unit 500 to form an integrated cooking device 530, and the integrated cooking devices 510 and 530 are arranged in parallel with their back surfaces adjacent to each other.

  Thereby, the heat cooking which has both the effect of the case where it arranges in series as described above, and the case where it arranges in parallel becomes possible, and food can be cooked under more various cooking conditions.

  In addition, the heat cooking apparatus which concerns on this invention is not limited to Embodiment 1, 2, Various deformation | transformation are possible. For example, in the first and second embodiments, the heating means 28 is disposed in the lower outer body 3 and below the heating chamber 70, and the discharge unit 250 is disposed on the upper outer body 2 and above the heating chamber 70. However, conversely, even if the discharge unit 250 is disposed in the lower outer body 3 and below the heating chamber 70, and the heating means 28 is disposed on the upper outer body 2 and above the heating chamber 70. Good. Even in such a case, the depth of the cooking device 1 can be shortened, and the cooking device 1 can be made space-saving and highly flexible in arrangement.

  In the first and second embodiments, the gaps G1, G2, and G3 are provided in the heating chamber 70 (see FIG. 9). However, at least the gaps G1 and G2 or the gaps G1 and G3 may be provided. In the first and second embodiments, the configuration in which the thermal fluid (superheated steam) circulates and flows in the thermal fluid circulation system is shown. However, the thermal fluid does not necessarily circulate in the cooking device 1 and is injected into the heating chamber 70. The heated thermal fluid may be configured to exhaust the food from the carry-in entrance 100 and the carry-out exit 110 after cooking the food. If the hot fluid is not circulated, the gaps G1, G2, and G3 are not necessarily provided.

(Modification 1)
Next, the heat cooking apparatus which concerns on the modification 1 of this invention is demonstrated with reference to FIG. 17 and FIG.

  The first modification is different from the first embodiment in that a plurality of ducts connected from the heating unit 202 to the first blower 251 and the second blower 252 are provided, and a damper unit is provided in the middle of each duct. 610 is provided to adjust the flow rate of superheated steam flowing through each duct.

  Since the configuration and operation of the cooking device 1 are the same except for the above, description thereof will be omitted.

  As shown in FIG. 17A, the second duct (flow path) 600a that connects the heating unit 202 and the first blower 251 to each other, and the second duct (flow path) 600a that connects the heating unit 202 and the second blower 252 to each other. Ducts (flow paths) 600b are separately provided, and a damper portion 610 formed in a substantially rectangular parallelepiped shape is provided in the middle of the second ducts 600a and 600b.

  As shown in FIG. 18, the damper unit 610 is provided on the side connected to the heating unit 202 side, for example, an inflow opening 620 that is a rectangular opening, and suction of the first blower 251 and the second blower 252. And an outflow opening 630 which is a rectangular opening, for example, provided on the side connected to the side. The substantially rectangular inflow opening 620 and the outflow opening 630 have substantially rectangular shapes with substantially equal four corners, and are formed so that two sides in the height direction are substantially equal.

  The damper portion 610 has a flow rate adjustment damper 255 formed of a substantially rectangular sheet metal inside. The flow rate adjustment damper 255 is provided with a rotation axis Ax at each of the middle points M1 and M2 of the upper side and the lower side, and the rotation axis Ax is inserted into a hole (not shown) provided substantially at the center between the upper surface and the lower surface of the damper portion 610. It is configured to be attached and turnable. Note that the rotation angle of the flow rate adjusting damper 255 may be controlled by connecting to the stepping motor or the servo motor from the tip of the rotating shaft Ax penetrating the hole on the upper surface of the damper portion 610.

  The tip of the rotating shaft Ax extending upward from the middle point M1 is a male screw, and a double nut is attached to the tip that penetrates the hole on the upper surface of the damper portion 610, so that the manually adjusted flow rate adjustment damper 255 is provided. The position can be fixed.

  By adjusting the position of the flow rate adjustment damper 255 provided in each damper part 610 provided in the second duct 600a, 600b, and making the flow resistance of superheated steam flowing through each damper part 610 different, The flow rate of the superheated steam sucked into the first blower 251 and the second blower 252 is changed, and the flow rate of the superheated steam discharged from the first blower 251 and the second blower 252 is changed.

  For example, the flow rate adjusting damper 255 of the damper unit 610 provided in the second duct 600a connecting the heating unit 202 and the first blower 251 is fixed at a position where two flat surfaces are along the flow direction. . And the flow volume adjustment damper 255 of the damper part 610 provided in the 2nd duct 600b which connects the heating part 202 and the 2nd blower 252 is rotated, and it fixes in the position which gave the angle with respect to the flow direction. .

  Thereby, in the damper part 610 provided in the 2nd duct 600b, the flow resistance of the 2nd duct 600b becomes large compared with the 2nd duct 600a because the flow volume adjustment damper 255 serves as a baffle plate, The suction amount of the second blower 252 is reduced. At this time, the suction amount of the first blower 251 increases. As a result, the discharge amount from the first blower 251 increases and the discharge amount from the second blower 252 decreases.

  Thus, the same effect as the flow rate adjustment by the branch duct 254 in the first embodiment can be obtained.

  Also, as shown in FIG. 17B, a branch duct 611 is provided immediately downstream of the heating unit 202, and a second duct (flow path) 600c and a branch duct that connect the branch duct 611 and the first blower 251 to each other. It is good also as a structure which provided separately the 2nd duct (flow path) 600d which connects 611 and the 2nd blower 252 mutually.

  Even in such a configuration, the flow rate of the superheated steam sucked into the first blower 251 and the second blower 252 can be adjusted at the ratio of branching in the branch duct 611. Similar effects can be obtained.

(Modification 2)
Next, the heating cooking apparatus which concerns on the modification 2 of this invention is demonstrated with reference to FIG.

  The second modification differs from the first embodiment in that superheated steam is discharged to the upper nozzle portion 130 and the lower nozzle portion 160 with two blowers, respectively, and one nozzle portion 120 with two blowers. The configuration is such that superheated steam is discharged to different locations.

  Specifically, the upper nozzle part 130 is provided with outlets for flowing superheated steam discharged from the first blowers 711 and 712 to the upper nozzle part 130 on the carry-in inlet 100 side and the carry-out outlet 110 side. In other words, superheated steam is caused to flow from the plurality of discharge ports to the upper nozzle portion 130.

  Since the configuration and operation of the cooking device 1 are the same except for the above, the description is omitted.

  First, the configuration and operation of the upper nozzle unit 130 will be described with reference to FIG.

  The discharge unit 700 includes a first blower 711 for discharging superheated steam to the carry-in port 100 side of the upper nozzle unit 130 and a first blower for discharging superheated steam to the carry-out port 110 side of the upper nozzle unit 130. 712.

  The first blower 711 is connected to a first discharge port 772a on the carry-in port 100 side provided on the carry-in port 100 side of the upper nozzle portion 130 on the back surface 71 of the heating chamber by a duct (not indicated), and a branch duct 731. Is connected to the side surface on the carry-in entrance 100 side. The first blower 712 is connected to a first discharge port 772b on the carry-out port 110 side provided on the carry-out port 110 side of the upper nozzle portion 130 on the back surface 71 of the heating chamber by a duct (not indicated), and is branched. The duct 731 is connected to the side surface on the carry-out port 110 side.

  With this configuration, the superheated steam flowing from the second duct 220 is adjusted in flow rate by the flow rate adjusting damper 255 provided in the branch duct 731 and branched into the carry-in entrance 100 side and the carry-out exit 110 side. The branched superheated steam is sucked into the first blowers 711 and 712, respectively. Superheated steam flows into the upper nozzle portion 130 from the first discharge port 772a on the carry-in port 100 side and the first discharge port 772b on the carry-out port 110 side.

  At this time, by separately controlling the operating frequencies of the first blowers 711 and 712, the flow rate of superheated steam injected from the nozzle 132 on the carry-in inlet 100 side of the upper nozzle portion 130 and the nozzle 132 on the carry-out outlet 110 side. The flow rate of superheated steam injected from the can be adjusted separately. For example, by setting the operation frequency of the first blower 711 on the carry-in port 100 side to be lower than the operation frequency of the first blower 712 on the carry-out port 110 side, the heat injected from the carry-out port 110 side of the upper nozzle unit 130 Compared with the flow rate of the fluid, the flow rate of the thermal fluid ejected from the carry-in port 100 side can be reduced.

  As a result, the food immediately after entering the carry-in port 100 is heated slowly with a small flow rate of superheated steam sprayed from the upper nozzle part 130, and the flow rate of superheated steam increases gradually as it is conveyed to the carry-out port 110. Compared to the case where superheated steam with the same flow rate is ejected from all nozzles 132, such as when the amount of superheated steam is heated at the carry-out port 110 side and the surface is savory and baked fragrantly, various injection patterns are realized. More detailed cooking conditions can be set.

  Further, for example, by setting the operating frequency of the first blower 711 on the carry-in port 100 side higher than the operating frequency of the first blower 712 on the carry-out port 110 side, injection is performed from the carry-out port 110 side of the upper nozzle unit 130. It is also possible to increase the flow rate of the thermal fluid ejected from the carry-in entrance 100 side as compared with the flow rate of the thermal fluid to be performed.

  The number of discharge means for one upper nozzle unit 130 is not limited to two, and three or more discharge means are provided, and each discharge means discharges superheated steam to different nozzles 132. It is good. Moreover, although demonstrated in the example which provides only the upper nozzle part 130, it is good also as a structure which provides only the lower nozzle part 160 and injects superheated steam from the downward direction.

  In addition, by positively adjusting the position of the flow rate adjustment damper 255 in the branch duct 731, the amount of superheated steam injected from the nozzle 132 on the carry-in inlet 100 side and the nozzle 132 on the carry-out outlet 110 side can be separately set. You may adjust.

  Further, as shown in FIG. 19B, an upper nozzle portion 130 and a lower nozzle portion 160 are provided as the nozzle portion 120, and superheated steam is discharged to the upper nozzle portion 130 by two first blowers 713 and 714. And it is good also as a structure which discharges superheated steam with respect to the lower nozzle part 160 by two 2nd blowers 721 and 722. FIG.

  In this case, the first blower 713 and the second blower 721 on the carry-in entrance 100 side are respectively connected to one branch port and the other branch port (not shown) of the branch duct 732. Further, the first blower 714 and the second blower 722 on the carry-out port 110 side are connected to one branch port and the other branch port (not shown) of the branch duct 733, respectively. The branch ducts 732 and 733 are connected to one branch port and the other branch port (not shown) of the branch duct 734, respectively, and flow rate adjusting dampers 255 are provided inside the branch ducts 732, 733, and 734, respectively. ing.

  The thermal fluid flowing through the second duct 220 is branched into the branch ducts 732 and 733 by the branch duct 734, and then one is branched into the first blower 713 and the second blower 721 by the branch duct 732. The other is branched into a first blower 714 and a second blower 722 by a branch duct 733.

  Further, the branch duct 732 branches to the first blower 713 and the second blower 721 on the carry-in entrance 100 side, and superheated steam discharged from the first blower 713 and the second blower 721 is provided separately. It is caused to flow in a duct (not shown) and is made to flow to a first discharge port 772a on the upper side of the carry-in port 100 and a second discharge port 773a on the lower side provided on the back surface 71 of the heating chamber.

  The first discharge port 772a is connected to an opening (not shown) on the carry-in port 100 side provided in the upper nozzle part 130, and the second discharge port 773a is a carry-in provided in the lower nozzle part 160. It is connected to an opening (not shown) on the mouth 100 side.

  Similarly, the branch duct 733 branches to the first blower 714 and the second blower 722 on the carry-out port 110 side, and superheated steam discharged from the first blower 714 and the second blower 722 is provided separately. It is made to flow into the duct (no code | symbol) and it is made to flow to the 1st discharge port 772b above the carrying-out port 110 side provided in the back surface 71 of a heating chamber, and the 2nd discharge port 773b below.

  The first discharge port 772 b is connected to an opening (not shown) on the carry-out port 110 side provided in the upper nozzle part 130, and the second discharge port 773 b is carried in the lower nozzle part 160. It is connected to an opening (not shown) on the outlet 110 side.

  As a result, superheated steam flows from the first discharge port 772a on the carry-in port 100 side and the first discharge port 772b on the carry-out port 110 side to the upper nozzle unit 130, and the carry-in port 100 to the lower nozzle unit 160. The superheated steam flows from the second discharge port 773a on the side and the second discharge port 773b on the carry-out port 110 side.

  In such a configuration, the first blowers 713 and 714 flow superheated steam to the nozzle 132 from the carry-in port 100 side and the carry-out port 110 side of the upper nozzle part 130, respectively. Further, the second blowers 721 and 722 flow superheated steam to the nozzle 162 from the carry-in port 100 side and the carry-out port 110 side of the lower nozzle part 160, respectively.

  Then, by separately controlling the operating frequencies of the first blowers 713 and 714 and the second blowers 721 and 722, the nozzle 132 on the carry-in inlet 100 side and the nozzle 132 on the carry-out outlet 110 side of the upper nozzle section 130, In addition, the flow rate of superheated steam injected from each of the nozzle 162 on the carry-in port 100 side and the nozzle 162 on the carry-out port 110 side of the lower nozzle part 160 can be adjusted separately. Thereby, since food can be cooked in various spray patterns from above and below, more detailed cooking conditions can be set as compared with the example shown in FIG.

  Further, by adjusting the position of the flow rate adjustment damper 255 in the branch ducts 732, 733, 734, the nozzle 132 on the carry-in port 100 side and the nozzle 132 on the carry-out port 110 side of the upper nozzle unit 130, and the lower nozzle unit 160. The flow rate of superheated steam injected from each of the nozzle 162 on the carry-in inlet 100 side and the nozzle 162 on the carry-out outlet 110 side can be adjusted separately. Thereby, since food can be cooked in various spray patterns from above and below, more detailed cooking conditions can be set as compared with the example shown in FIG.

  In the first and second embodiments, the flow rate adjusting unit is configured by the flow rate adjusting damper 255. However, the flow rate adjusting unit is not limited to the flow rate adjusting damper 255. For example, the first branch port provided in the branch duct 254 is provided. 256 and a second flow rate adjusting shutter provided at the second branch port 257 may be used. The flow rate adjusting shutter is configured to be openable and closable by, for example, a sliding shutter capable of adjusting an opening area, and is provided at at least one of the two branch ports. If the amount of the thermal fluid flowing to the first blower 251 and the second blower 252 is controlled by adjusting the opening area of the flow rate adjusting shutter, the same effect as when the flow rate adjusting damper 255 is used is obtained. be able to.

  Note that the heating means 28 of the cooking device 1 of the present invention may be heated by an electric heater or the like. In this case, it is not necessary to provide the gas system 10 and the combustion system 20. An electric heater or the like is not necessarily provided in the heating unit 202, and may be provided in the duct.

  In addition, the structure of the heat cooking apparatus 1 is not restricted to the structure of said description, A deformation | transformation structure is employable in the range which does not deviate from the meaning of invention.

  The cooking device of the present invention can also be applied to disinfection of tableware and medical equipment, and baking removal of resin parts in industrial products.

DESCRIPTION OF SYMBOLS 1 Cooking apparatus 2 Upper outer body 3 Lower outer body 4 Base frame 10 Gas system 11 Micro pressure gauge (pressure gauge)
12 On-off valve
13 Gas pressure switch 14 First gas solenoid valve (valve)
15 Control valve (valve)
16 Second gas solenoid valve (valve)
17 Gas flow meter (flow meter)
18 Needle valve (valve)
20 Combustion system 21 Combustion burner 22 Combustion blower 23 Air pressure switch 24 Ignition transformer 25 UV sensor 26 Viewing window 27 Exhaust tube 28 Heating means 30 Blower fan 40 Thermal fluid supply system 50 Blow system 51 Blow solenoid valve (valve)
52 Steam trap 60 Supply system 61 Cooking solenoid valve (valve)
62 Pressure switch 63 Separator 64 Pressure reducing valve
65 Pressure gauge 66 Electric two-way valve 67 Steam supply means 70 Heating chamber 71 Rear surface 72 of heating chamber First discharge port 73 Second discharge port 74 Top surface 75 of heating chamber Circulation port 80 Door 90 Transport unit 100 Carry-in port 101 First exhaust pipe (exhaust pipe)
102 1st exhaust pipe (exhaust pipe)
103 First cover (cover)
110 Unloading port 111 Second exhaust pipe (exhaust pipe)
112 Second exhaust pipe (exhaust pipe)
113 Second cover (cover)
120 Nozzle part 130 Upper nozzle part 131 Support rod 132 Nozzle 133 Injection port 140 Main body part 141 Main body flat part 142 Construction part 143 Holding part 144 Bending part 145 Front side end part 146 Locking part 150 Lid part 151 Lid flat part 152 Holding Hand part 153 Side part 154 Opening part 155 Insertion part 156 Contact part 160 Lower nozzle part 161 Support rod 162 Nozzle 163 Injection port 170 Main body part 171 Main body plane part 172 Construction part 175 Front side end part 180 Cover part 181 Cover flat part 182 Handle part 184 Opening part 185 Insertion part 186 Contact part 200 Thermal fluid flow system 201 Steam supply part 202 Heating part 210 First duct (flow path)
211 Vertical portion 212 Bending portion 213 Vertical portion 214 Bending portion 215 Horizontal portion 220 Second duct (flow path)
221 Horizontal portion 222 Bent portion 223 Vertical portion 230 Third duct (flow path)
231 Vertical portion 232 Bending portion 233 Horizontal portion 240 Fourth duct (flow path)
241 Vertical portion 242 Bending portion 243 Horizontal portion 250 Discharging portion 251 First blower (discharging means)
252 Second blower (discharge means)
254 Branch duct 255 Flow rate adjustment damper (flow rate adjustment means)
256 First branch port 257 Second branch port 260 Inflow opening 261 First inflow opening (inflow opening)
262 Second inflow opening (inflow opening)
263 Rear side end 300 Drainage system 301 First drainage recovery rod 302 Second drainage recovery rod 303 Drainage recovery rod connection pipe 310 Main drainage pipe (drainage pipe)
311 First drain pipe group (drain pipe)
312 Second drain pipe (drain pipe)
313 Third drain pipe (drain pipe)
314 Fourth drain pipe (drain pipe)
315 Fifth drain pipe (drain pipe)
316 Sixth drain pipe (drain pipe)
317 Seventh drain pipe (drain pipe)
320 Drainage pipe (drainage pipe)
321 First drain pan (drain pan)
322 Second drain pan (drain pan)
400 Control Panel 401 Indicator Light 402 Storage Unit 403 Monitor 404 Switch 500 Connection Unit 501 Exhaust Pipe 502 Exhaust Tube 503 Cover 504 Bottom Plate 505 One Opening 506 Other Opening 510 Integrated Cooking Device 511 First Heat Cooking Device 512 Second cooking device 513 Third cooking device 521 First cooking device 522 Second cooking device 530 Integrated cooking device 531 Fourth cooking device 532 Fifth cooking Device 533 Sixth cooking device 600a, 600b, 600c, 600d Second duct (flow path)
610 Damper portion 611 Branch duct 620 Inflow opening 630 Outflow opening 700 Discharge portion 711, 712, 713, 714 First blower (discharge means)
721, 722 Second blower (discharge means)
731, 732, 733, 734 Branch duct 772 a First discharge port (discharge port) on the carry-in port side
772b First discharge port (discharge port) on the carry-out side
773a Second discharge port (discharge port) on the carry-in port side
773b Second discharge port (discharge port) on the outlet side
D Food conveying direction G1 Gap G2 Gap G3 Gap P Steam piping S1 Space S2 Space S3 Space

Claims (7)

A cooking device for cooking food by spraying a thermal fluid from a nozzle portion in a heating chamber,
The nozzle part for injecting a thermal fluid in the heating chamber;
A discharge part for discharging a thermal fluid to the nozzle part;
A heating unit for heating the thermal fluid to a predetermined temperature;
A flow path that connects at least the discharge section and the heating section and causes the thermal fluid to flow; and
One of the discharge unit and the heating unit connected by the flow path is arranged above the heating chamber, and the other is arranged below the heating chamber.   The cooking apparatus according to claim 1, wherein the discharge unit is disposed above the heating chamber, and the heating unit is disposed below the heating chamber.   The cooking apparatus according to claim 1 or 2, wherein the flow path has a bent portion bent at a predetermined angle.   The cooking apparatus according to any one of claims 1 to 3, wherein a plurality of flow paths are provided, and at least some of the plurality of flow paths are adjacent to each other.   The heating chamber is provided with a circulation port that is an opening for collecting the thermal fluid ejected by the nozzle unit in the heating chamber, and at least the heating unit, the discharge unit, and the nozzle unit are flowed in order from the circulation port, and the collected heat The heat cooking apparatus according to any one of claims 1 to 4, wherein a thermal fluid circulation system for injecting fluid from the nozzle portion again is configured.   The heating chamber is provided with a circulation port that is an opening for collecting the thermal fluid ejected by the nozzle portion in the heating chamber, and at least the discharge unit, the heating unit, and the nozzle unit are flowed in order from the circulation port to collect the recovered heat. The heat cooking apparatus according to any one of claims 1 to 4, wherein a thermal fluid circulation system for injecting fluid from the nozzle portion again is configured.   The heating cooking apparatus according to claim 5 or 6, wherein a circulation port is provided on a top surface of the heating chamber.

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