JP2020029984A - Cooker - Google Patents

Abstract

To provide an apparatus that has excellent convenience by providing baking cooking either equaling to or surpassing natural charcoal.SOLUTION: A cooker includes: a cooker housing (4); a heat source (combustion heat source 24); a heat radiation port part (14) included in the cooker housing to radiate heat to a food material to be baked; and a heat radiation unit (6) including a heat radiation member (20) with a heat radiation surface (28) heated by the heat source and emitting radiation heat while an angle of the heat radiation surface is set in a direction parallel to or crossing with heat radiation port part. The heat radiation member is made of carbon or configured by containing carbon.SELECTED DRAWING: Figure 1

Description

  The present invention relates to a device used for baking and cooking foods, such as a baked product by direct fire baking.

2. Description of the Related Art In a restaurant or the like, a cooking device utilizing charcoal fire, fuel combustion heat or electric heat is used for baking and cooking foods such as grilled chicken and grilled meat by direct fire baking.
With respect to this heating cooker, a structure is known in which a heating element uses ceramic charcoal that generates heat by receiving far-infrared radiation from a carbon lamp heater, and the heating element and a reflecting member surround the carbon lamp heater (for example, see Patents). Reference 1).

As a heat conversion device for a cooker, a heating plate on which a ceramic plate is adhered and a super heat-resistant steel plate are opposed to form a combustion chamber, and the heating plate is heated by a heating source arranged below the combustion chamber. It is known to heat a processing surface with far-infrared radiation heat and radiation heat (for example, Patent Document 2).
Regarding the cooker, a cover for covering the burner, a grill placed in the cover, a grill provided with a far-infrared radiating layer located above the cover, and a chimney for discharging smoke generated on the grill side are provided. It is known to perform direct firing with a burner on the grill side and indirect firing on the grill side (for example, Patent Document 3).

JP-A-2005-052446 JP 2003-265326 A JP 2017-14162 A

By the way, cooking of grilled foods and the like can be roughly classified into heat sources using natural charcoal and heat sources other than natural charcoal such as fuel gas and electric heat. Natural charcoal is, of course, suitable for cooking porcelain. However, handling of natural charcoal from procurement to post-treatment is troublesome. In addition to stocking, storage, monitoring during cooking, ventilation, ash removal, soot contamination, it is difficult to evenly heat over a wide area, and it takes time to avoid burning unevenness, and it takes time to adjust the heating power which affects the degree of baking of the ware. There is such a problem.
In contrast, heat sources other than natural coal, such as fuel gas and electric heat, do not have the trouble of natural charcoal and provide a relatively uniform heating surface and are easy to handle. There is a reality that natural charcoal is used as a heat source because of the recognition that it cannot exceed charcoal and the presence of lovers of cooking with natural charcoal.

Conventionally, in contrast to a heat source using natural charcoal, one using a carbon lamp heater as a heat source and using ceramic charcoal as a heating element (Patent Document 1), one using heat of combustion as a heat source and using a heat-resistant steel sheet coated with ceramic ( Patent Literature 2), and a device having a baking plate provided with a far-infrared radiation layer using combustion heat as a heat source (Patent Literature 3) have been proposed. There are issues to be improved from the aspects of cooking and convenience, such as burden and environmental load.
Then, the inventors of the present invention provide a cooker which is excellent in cooking and convenience including baking equivalent to or more than a heat source using natural charcoal even when using a heat source other than natural charcoal as a heat source used for baking cooking such as grilled foods. I got the knowledge that it can be realized.
Therefore, an object of the present invention is to provide a device that is superior in convenience and that realizes calcination cooking equal to or more than natural charcoal based on the above-described problem and based on the above-described knowledge of natural charcoal.

In order to achieve the above object, according to one aspect of a cooking device of the present invention, a cooking device housing, a heat source, a heat radiation port provided in the cooking device housing, and radiating heat to a food to be baked, And a heat radiating unit including a heat radiating member having a heat radiating surface that emits radiant heat by being heated by the heat radiating member, the angle of the heat radiating surface being set to be parallel or intersecting with the heat radiating port.
In this cooker, the heat radiation member may be made of carbon or contain carbon.
The cooker may further include an angle adjusting mechanism for adjusting an angle of a heat radiating surface of the heat radiating member, and a control unit for controlling the angle adjusting mechanism according to an angle setting input.
The cooker may further include an angle detection unit that detects an angle set on the heat dissipation member, and a display unit that displays the angle set on the heat dissipation member.

According to the cooking device of the present invention, any of the following effects can be obtained.
(1) Ingredients can be heated and baked with a so-called direct fire equal to or greater than natural coal.
(2) Uniform and stable radiant heat can be radiated from the heat radiating member to the food material, and uniform heating can be performed.
(3) Radiation heat including far-infrared rays from the radiating member blows off the moisture on the surface of the food material to confine the umami component of the food material inside, making it possible to finish the surface with the softness of the umami component but with a tasty finish on the surface For example, a high baking effect with a cooking quality equal to or higher than that of natural charcoal can be obtained.
(4) The food being heated can be baked without being affected by the combustion exhaust on the heat source side, and the food can be smoked by the drip of the food from the radiating surface of the radiating member, and the food can be fumigated, and the scenting is not affected by the combustion exhaust It can be performed.

(5) The heat radiation member can be easily cleaned and replaced easily without the need for post-treatment such as natural charcoal.
(6) The radiant heat of the heat radiating member can be easily adjusted and adjusted depending on the temperature of the heat source, and the degree of freedom in cooking the food can be increased.
(7) Equipped with a heat-dissipation unit in the cooker main unit, the heat-dissipation unit can be selected according to the cooker main unit, and has a heat-receiving surface according to the volume and shape of the cooker main unit and the area of the support member for the food to be baked It is possible to easily realize a cooking device according to the processing capacity, for example, it can be configured as a heat radiation unit.
Other objects, features, and advantages of the present invention will become more apparent by referring to the accompanying drawings and embodiments.

It is a figure showing a cooking device concerning a 1st embodiment. A is a diagram showing a heat dissipating member by cutting a part, and B is a diagram showing baking of a food material. A is a diagram showing a case where the heat radiating member is horizontal, and B is a diagram showing a case where the heat radiating member is inclined counterclockwise. It is a figure showing a cooking device concerning a 2nd embodiment. FIG. 2 is a perspective view illustrating the cooker according to the first embodiment. It is a top view showing a cooking appliance. It is a right view which shows a cooking appliance. It is a perspective view which shows the cooking appliance from which the grill net and the heat insulation net were removed. It is a perspective view which shows the heat dissipation unit part which was notched. FIG. 7 is a sectional view showing a section taken along line XX of FIG. 6. It is a perspective view cut | disconnected by XI-XI line of FIG. 7, and shows the inside of a cooking appliance. It is a figure showing composition of a baking area and a heat retention area in a cooking appliance. It is a figure which shows the control mechanism of a cooking appliance. It is a figure which shows an example of the heating power adjustment pattern of a cooking appliance. FIG. 9 is a diagram illustrating an angle control system of a heat radiation unit according to a second embodiment. A is a diagram showing an angle display displayed on the display unit, and B is a flowchart showing a processing procedure of control of the cooker. FIG. 9 is a perspective view illustrating a cooker according to a third embodiment. FIG. 13 is a perspective view illustrating a cooker according to a fourth embodiment.

[First Embodiment]
<Cooker 2>
FIG. 1 shows a cooker according to the first embodiment. The configuration shown in FIG. 1 is an example, and the present invention is not limited to such a configuration.
The cooking device 2 includes a cooking device housing 4 and a heat radiation unit 6. The cooker housing 4 has a heat radiation space portion 8, in which a baking area 12 of the food material 10 is provided above the heat radiation space portion 8, and a heat radiation unit 6 which radiates radiant heat is provided below the baking area 12. . The cooker housing 4 is an example of a support member that supports the heat radiation unit 6.
A heat radiating port 14 is formed in the cooker housing 4 and radiates heat from the heat radiating port 14 to the food material 10 to be baked. A grill 16 is installed in the baking area 12 so as to cover the heat radiation opening 14, and the food 10 is placed on the grill 16. The grill 16 is an example of a support member that supports the food 10 in the baking area 12 together with the shelf 18 projecting from the cooking cabinet 4.

The heat dissipating unit 6 includes a heat dissipating member 20, a combustion chamber 22, and a combustion heat source 24. The heat dissipating member 20 has a heat receiving surface 26 on the lower surface and a heat dissipating surface 28 on the upper surface. The heat receiving surface 26 receives the combustion heat of the combustion heat source 24 and generates radiant heat from the heat dissipating surface 28. The heat radiation member 20 is a member made of carbon or containing carbon.
In this embodiment, the inclination angle θ of the heat radiation surface 28 of the heat radiation member 20 is set, for example, in a direction crossing the opening surface of the heat radiation port 14. In the figure, the inclination angle is set to decrease in the clockwise direction.
The combustion chamber 22 is provided on the heat receiving surface 26 side of the heat radiating member 20, and a combustion heat source 24 is provided. The combustion heat source 24 supplies combustion heat generated by combustion of the fuel to the heat receiving surface 26 of the heat radiating member 20. The combustion heat source 24 is formed of, for example, a surface combustion burner, and burns, for example, a fuel gas G as fuel to generate combustion heat. City gas, LP (Liquefied Petroleum) gas, or the like is used as the fuel gas G. A fuel other than the fuel gas G may be used as the fuel.

The combustion chamber 22 supports the heat radiating unit 6 and forms a combustion space between the combustion heat source 24 and the heat receiving surface 26. A heat-resistant material such as stainless steel may be used as a housing material for forming the combustion chamber 22.
An exhaust portion 30 is formed on a side surface of the combustion chamber 22. The exhaust portion 30 separates the combustion exhaust EG generated from the combustion heat source 24 from the heat radiation surface 28 of the heat radiation member 20 and discharges the exhaust gas. An exhaust port 32 is formed on a side surface of the combustion chamber 22, and an exhaust tube 36 on the cooker housing 4 side is connected to the exhaust port 32 via an exhaust duct 34. The combustion exhaust gas EG is guided from the exhaust port 32 to the exhaust tube portion 36.

<Composition and heat dissipation of heat dissipation member 20>
FIG. 2A shows the heat radiation member 20. The heat dissipation member 20 is, for example, a porous plate having a rectangular shape or a square shape having a width W and a length L and having a uniform thickness D. This porous plate is formed, for example, by baking a material containing carbon particles having a particle diameter of about 0.01 mm to 0.1 mm by high-temperature and high-pressure processing, and has an infinite number of fine holes 38 distributed therein. A plurality of holes 40 are formed in the heat receiving surface 26 and the heat radiating surface 28. In the drawing, the holes 38 are schematically formed for ease of explanation, but the present invention is not limited to such a form. According to the heat radiating member 20, for example, far-infrared radiation can be obtained from the surface including the heat radiating surface 28 by heating with the radiant heat from the combustion heat source 24.
Then, the heat radiating member 20 receives the radiant heat from the combustion heat source 24 and is uniformly heated, so that uniform radiant heat from the heat radiating surface 28 can be obtained.

<Baking of food 10>
FIG. 2B illustrates baking of the foodstuff 10 by the cooking device 2. According to the cooking device 2, the food 10 receives uniform radiant heat from the heat radiating member 20, and is uniformly baked. The food 10 has a far-infrared effect, and a firing effect equal to or higher than that of natural charcoal can be obtained. In other words, the far-infrared rays from the heat radiating member 20 have a long wavelength, so that heat is generated on the surface of the food 10, whereby the surface moisture of the food 10 flies, confining the umami component inside, and the baked food 10 is The umami component is stored inside, and it can be finished to a moist and soft but firm surface. In particular, since the heat radiating member 20 is made of or contains carbon, and the carbon is made of, for example, carbon particles or contains carbon particles, a far-infrared effect equivalent to or higher than that of natural carbon can be expected.

<Separation and firing of combustion exhaust EG>
The combustion exhaust gas EG generated on the combustion chamber 22 side is exhausted from an exhaust cylinder 36 formed separately from the firing area 12. The combustion exhaust gas EG is exhausted separately from the heat radiating surface 28 of the heat radiating member 20 without passing through the heat radiating member 20, so that the combustion exhaust EG does not become entangled with the food material 10. Therefore, the food material 10 is fired mainly by the radiant heat of the heat radiation member 20 without being affected by the combustion exhaust gas EG. That is, there is no influence of the combustion exhaust gas EG on the texture of the baked food material 10.

<Smoke effect>
In the baking of the foodstuff 10 by the heat dissipation member 20, when the foodstuff drip 42 flowing out of the foodstuff 10 by heating falls on the heat dissipation surface 28 of the heat dissipation member 20, the heat of the heat dissipation member 20 generates smoke 44 from the heat dissipation surface 28. The smoke 44 flows toward the food 10 and is attached to the food 10, and the smoke effect is obtained in combination with the radiant heat of the heat radiation member 20. The baked food 10 is savory.
When the heat radiating surface 28 is inclined by the inclination angle θ, when the food drip 42 flowing out of the food 10 by heating falls on the heat radiating surface 28 of the heat radiating member 20, a plurality of fine holes 40 in the heat radiating surface 28 are formed. And smoke is generated. Although the smoke 44 changes according to the diameter of the hole 40, an excellent smoke effect can be expected by adjusting the heating power.

<Setting of the inclination angle θ of the heat radiation member 20>
In the setting of the inclination angle θ shown in FIG. 1, the inclination angle θ is set to decrease in the clockwise direction in the figure, but the setting of the inclination angle θ is not limited to this.
As shown in FIG. 3A, the inclination angle θ may be set to zero. That is, the heat radiating surface 28 of the heat radiating member 20 is set in parallel with the opening surface of the heat radiating port 14.
Further, as shown in FIG. 3B, the inclination angle θ may be set to decrease in the counterclockwise direction in the figure.
The setting of the inclination angle θ includes changing the uniform thickness D of the heat dissipating member 20 to a different thickness D, for example, by forming the heat dissipating surface 28 as an inclined surface by forming a trapezoidal cross section.

The following functions are obtained by the inclination angle θ.
A) When the inclination angle θ is set on the heat radiation surface 28 of the heat radiation member 20, as shown in FIG. 2B, the food drip 42 falling from the food material 10 being baked flows down. Stagnation on the heat dissipating surface 28 can be avoided.
B) The food drip 42 can be prevented from staying on the heat radiation surface 28 of the heat radiation member 20, and carbonization thereof can be reduced.
C) According to the inclination angle θ, the cook can be protected from far-infrared rays from the heat radiating surface 28 of the heat radiating member 20, and the thermal influence of the cook can be reduced.
D) The inclined form of the heat radiating surface 28 may be freely changed depending on the use form of the cooking device 2 or the like, and the inclined angle may be set to, for example, 10 to 50 °, or is not limited thereto. Absent. The inclination angle θ can be set according to the required size of the cooking device 2.

<Effects of First Embodiment>
According to the first embodiment, the following effects can be obtained.
(1) The use of the heat radiating unit 6 makes it possible to construct a cooking device that obtains a far-infrared effect equivalent to that of natural charcoal.
(2) By receiving radiant heat from the combustion heat source 24, uniform radiant heat can be generated from the heat radiation surface 28 of the heat radiation member 20.
(3) The heat radiation surface 28 can be set in proportion to the surface area of the heat radiation member 20.
(4) When natural coal is used as the heat source, labor such as purchasing, storage, heating, post-treatment, etc. is required.However, these labors can be eliminated, and calcination with the far-infrared effect equivalent to natural carbon is possible. Thus, it is possible to realize a cooking device having a cooking function equal to or higher than that of natural charcoal and excellent in convenience.

[Second embodiment]
<Cooker 2>
FIG. 4 shows a cooker according to the second embodiment. 4, the same parts as those in FIG. 1 are denoted by the same reference numerals.
The cooker 2 according to the second embodiment is provided with an angle adjusting section 46, and can set a desired inclination angle θ of the heat radiation member 20 and adjust the inclination angle θ.
The angle adjustment unit 46 includes a rotation mechanism unit 48, an angle adjustment mechanism unit 50, an angle detection unit 52, and a control device 54.

The turning mechanism 48 is provided on the lower surface side of the combustion chamber 22 of the heat radiating unit 6, and is a means for setting the tilt angle θ with respect to the heat radiating unit 6 and adjusting the inclination angle θ.
The angle adjustment mechanism section 50 is a mechanism section that is controlled by the control device 54 and adjusts the tilt angle θ with respect to the rotation mechanism section 48 of the heat radiation unit 6. The angle detection unit 52 detects the inclination angle θ set in the heat radiation unit 6 by the angle adjustment mechanism unit 50, and inputs the same to the control device 54. The control device 54 may use an information terminal such as a remote controller or a smartphone.

The control device 54 includes a control unit 56, a setting input unit 58, and an information presenting unit 60. The control unit 56 is formed of, for example, a computer and includes a processor, an input / output unit, a storage unit, and the like. The storage unit may include a storage element such as a read-only memory (ROM), a random-access memory (RAM), and an electrically erasable programmable read-only memory (EEPROM).
The setting input unit 58 is used for inputting angle information indicating the inclination angle θ to be set in the heat radiation unit 6 of the cooking device 2 under the control of the control unit 56. Under the control of the control unit 56, the information presentation unit 60 displays the transition of the inclination angle θ set in the heat radiation unit 6 and presentation information indicating the set inclination angle θ. This information presentation unit 60 is an example of an angle display unit. For example, a display such as an LCD (Liquid Crystal Display) may be used as the information presenting unit 60.

<Control Function of Control Unit 56>
The control functions performed by the control unit 56 include (a) capturing the inclination angle θ, (b) controlling the inclination angle θ, and (c) controlling information presentation.
(a) Acquisition of the inclination angle θ Under the control of the control unit 56, a process of acquiring the inclination angle θ input from the setting input unit 58 into the control unit 56 and storing it in the storage unit is included.
(b) Control of the tilt angle θ The angle adjusting mechanism unit 50 of the rotation mechanism unit 48 is controlled according to the tilt angle θ input from the setting input unit 58, and the tilt angle θ of the heat radiation member 20 of the heat radiation unit 6 is set. Control the angle.
(c) Information presentation control Under the control of the control unit 56, the input inclination angle θ and the detection angle of the angle detection unit 52 are displayed on the display screen of the information presentation unit 60.
This control includes displaying the inclination angle θ as progress information for controlling the inclination angle θ to the set angle in the transition of the angle control.

<Effect of Second Embodiment>
According to the second embodiment, the following effects can be obtained.
(1) In addition to the effects of the first embodiment, the inclination angle θ of the heat radiation unit 6 can be controlled to a set inclination angle, and a firing effect according to the inclination angle θ can be obtained.
(2) The inclination angle θ of the heat radiating unit 6 can be adjusted according to the processing and heat capacity of the food material 10, and the degree of freedom in cooking the food material can be increased.

<Cooker 2>
FIG. 5 illustrates the appearance of the cooker according to the first embodiment. FIG. 6 shows a plan view of the cooking device 2. FIG. 7 shows a right side surface of the cooking device 2. The configuration shown in FIGS. 5 to 7 is an example, and the present invention is not limited to such a configuration. 5 to 7, the same parts as those in FIG. 1 are denoted by the same reference numerals.
The cooker 2 includes a base 100-1, an upper frame 100-2, a front frame 100-3, and an exhaust tube 100-4. The cooker main body 100 includes at least the base 100-1 and the upper frame 100-2. In the first embodiment, the exhaust tube portion 100-4 constitutes the above-described exhaust tube portion 36. Under the cooker main body 100, a dust receiving part 102 is provided. The base 100-1 is provided with a plurality of legs 104 on the lower surface side and is fixed to a kitchen or the like.

As shown in FIG. 6, the upper frame portion 100-2 is provided with two sintering areas 12-1, 12-2 and heat retaining areas 106-1 and 106-2 in the lateral direction. Each of the baking areas 12-1 and 12-2 is an area for baking the food material 10 (FIG. 1), and the heat retaining areas 106-1 and 106-2 keep the food material 10 after baking or during baking by moving the food material 10. Area. In each of the baking areas 12-1 and 12-2, a grill 16 on which the food material 10 is placed is arranged, and in each of the thermal insulation areas 106-1 and 106-2, an insulation network 108 is individually arranged. A common flat surface is formed on the upper surface of each grill 16 and each heat retaining net 108. The grill 16 and the heat retaining net 108 are examples of a net member for supporting the food 10 on the upper frame portion 100-2.
An enclosing wall 110 is formed around the edge of the upper frame 100-2. The top of the surrounding wall 110 is set higher than the upper surfaces of the grill 16 and the heat retaining net 108.

The front frame portion 100-3 is provided with a power switch 112, ignition switches 114-1 and 114-2 with combustion indication, and thermal power control sections 116-1 and 116-2 as function operation sections of the cooking device 2. When the power switch 112 is turned on, power is supplied to the cooking device 2, and when the ignition switch 114-1 with the combustion indicator is operated, the firing area 12-1 is ignited and its display can be performed. By operating 114-2, the firing area 12-2 side can be ignited and its display can be performed. By each operation of the heating power adjusting units 116-1 and 116-2, the combustion and the heating power in each of the firing areas 12-1 and 12-2 are adjusted.
The exhaust tube portion 100-4 protrudes above the upper surfaces of the firing areas 12-1 and 12-2, and has exhaust ports 118-1 and 118-2 for each of the firing areas 12-1 and 12-2. Each of the exhaust ports 118-1 and 118-2 is provided with a net 120 for preventing foreign matter from entering from outside and passing only exhaust gas.

FIG. 8 shows the cooking appliance 2 in which the grill 16 and the heat retaining net 108 have been removed from the upper frame 100-2.
A radiator opening 14 is formed in common on the firing areas 12-1 and 12-2 of the upper frame portion 100-2, and the radiator opening 14 is divided into the respective firing areas 12-1 and 12-2 by a partition bar 124. It is partitioned. A support step 126 for supporting the grill 16 is provided around the radiator opening 14. The grill 16 is supported by using the supporting step 126 and a part of the heat retaining table 128 on the side of the heat retaining areas 106-1 and 106-2 as a supporting member. Thus, the heat of the grill 16 is transmitted to the heat retaining table 128. The heat retaining net 108 is placed on the heat retaining table 128 adjacent to the grill 16.

  The heat radiating units 6-1 and 6-2 are arranged in the heat radiating port 14, and each of the heat radiating units 6-1 and 6-2 is provided with a carbon plate 132 (FIG. 9). The carbon plate 132 is an example of the heat radiation member 20 (FIG. 1). Each carbon plate 132 is arranged with the heat radiating surface 28 facing the heat radiating opening 14, and in this embodiment, the heat radiating surface 28 is arranged non-parallel to the opening surface of the heat radiating opening 14. In other words, it is inclined from the heat retaining table 128 on the front side toward the back of the heat radiation port 14. Slope walls 134, 136, 138, and 140 having inclined surfaces inclined downward are provided around each of the carbon plates 132. 142 is formed. The opening 142 is provided with a flow dividing plate 144 for each of the firing areas 12-1 and 12-2. By providing the flow dividing plate 144, the food drip 42 falling from the carbon plate 132 can be prevented from adhering to the exhaust ducts 34-1 and 34-2, and the food drip 42 is quickly dropped on the dust receiving portion 102 side. be able to.

According to such a configuration, mainly radiant heat from the carbon plate 132 is radiated from the radiator opening 14 toward the firing areas 12-1 and 12-2 and the grill 16. On the other hand, the heat insulation areas 106-1 and 106-2 and the heat insulation net 108 are heated by the conduction heat from the carbon plate 132 to be kept warm.
When the food 10 is fired, the vapor on the carbon plate 132 and the food 10 side rises from the firing areas 12-1 and 12-2. On the other hand, the combustion exhaust gas EG on the exhaust tube portion 100-4 side flows to the exhaust port portions 118-1 and 118-2, and is separated from the foodstuff 10 side.

<Heat radiation units 6-1 and 6-2>
FIG. 9 shows the heat radiating units 6-1 and 6-2 with a part cut away. The heat radiation units 6-1 and 6-2 are provided with a unit frame 146 that supports the carbon plate 132, and thereby the combustion chamber 22 is formed. A heat insulating member 148 is provided on the inner wall of the combustion chamber 22 for heat insulation.
A burner 149 is disposed on the bottom surface of the combustion chamber 22, and the combustion surface of the burner 149 is disposed parallel to the heat receiving surface 26 of the carbon plate 132. The burner 149 is an example of the combustion heat source 24. The gas supply pipe 150 is connected to the burner 149, and the fuel gas G is supplied to the burner 149.
The combustion exhaust gas EG of the fuel gas G is guided to the exhaust cylinder portion 100-4 from an exhaust port 152 (32) formed in the wall surface of the combustion chamber 22.
The burner 149 and the gas supply pipe 150 are integrally fixed to and supported by a support member, and are firmly fixed to the base 100-1 by the support member.
In the first embodiment, the heat dissipating units 6-1 and 6-2 have a fixed inclination angle similarly to the inclined heat dissipating member 20 (FIG. 1) according to the first embodiment. The angle is an example, and the present invention is not limited to this.

<Inner mechanism of cooker 2>
FIG. 10 shows a cross section taken along line XX of FIG. The radiator units 6-1 and 6-2 are supported by a support member on the base unit 100-1, and a gas supply mechanism 156 including a gas supply pipe 150 is provided. A control mechanism 158 for controlling the gas supply mechanism 156 is provided on the front frame part 100-3.
Each of the burners 149-1 and 149-2 of the heat radiation units 6-1 and 6-2 is provided with an ignition mechanism and a thermal power adjustment mechanism.

<Exhaust duct 34>
FIG. 11 shows the inside of the base portion 100-1 and the exhaust tube portion 100-4 taken along the line XI-XI in FIG.
The exhaust ducts 34-1 and 34-2 connected to the respective exhaust ports 32 of the heat radiation units 6-1 and 6-2 are guided into the exhaust tube portion 100-4 from below the flow dividing plate 144. It communicates with the exhaust port 32.

<Baking areas 12-1 and 12-2 and thermal insulation areas 106-1 and 106-2>
FIG. 12 shows knitting of baking areas 12-1 and 12-2 and heat retaining areas 106-1 and 106-2 in the cooking device 2.
The width on the long side of the baking areas 12-1 and 12-2 and the heat retaining areas 106-1 and 106-2 is W1, and the long sides of the baking areas 12-1 and 12-2 and the heat retaining areas 106-1 and 106-2. W2, the width of the short side of the heat insulation areas 106-1 and 106-2 is W3, the width of the short side of the baking areas 12-1 and 12-2 is W4, and the baking areas 12-1 and 12-2. -2 and the addition width on the short side of the heat insulation areas 106-1 and 106-2 is W5,
W2 = W1 × 2 (1)
W5 = W3 + W4 (2)
It is. Based on the width W3 on the short side of the heat retaining areas 106-1 and 106-2,
W1 ≒ 3 × W3 = W5 (3)
W2 ≒ 6 × W3 = 2 × W5 (4)
W4 ≒ 2 × W3 (5)
W5 ≒ 3 × W3 (6)
Is set to
Therefore, if the area of the heat retaining areas 106-1 and 106-2 is S1, and the area of the firing areas 12-1 and 12-2 is S2,
S1 = W1 × W3 (7)
S2 = W1 × W4 (8)
Therefore, the areas S1 and S2 are
S2 ≒ W1 × 2 × W3 = 2 × S1 (9)
It is.
Therefore, the heat retention areas 106-1 and 106-2 have a half depth and are set to a half area with respect to the baking areas 12-1 and 12-2 of the cooking device 2. That is, in consideration of the baking time and consumption time of the foodstuff 10, the heat insulation areas 106-1 and 106-2 can be effectively used, and the freshly baked foodstuff 10 can always be provided to the customer.

<Control mechanism 158>
FIG. 13 shows an example of the control mechanism 158 of the cooking device 2. Fuel gas G supplied to the gas supply pipe 150 via a main valve (not shown) is supplied to the burner 149-1 via the gas solenoid valve 162-1 and to the burner 149-2 via the gas solenoid valve 162-2. You.
A control unit 164 is connected to the gas solenoid valves 162-1 and 162-2, and the opening of the gas solenoid valves 162-1 and 162-2 is adjusted by the control output of the control unit 164, and the burners 149-1 and 149 are controlled. -2 heat power adjustment is possible. The control unit 164 may be shared with the control unit 56 described above.

  The burner 149-1 is provided with an ignition section 166-1 and a combustion detection section 168-1, and the burner 149-2 is provided with an ignition section 166-2 and a combustion detection section 168-2. The ignition unit 166-1 is controlled by the control unit 164, and ignites the fuel gas G of the burner 149-1. The combustion detection unit 168-1 detects the ignition or combustion state, and the detection output is taken into the control unit 164. Similarly, the ignition unit 166-2 is controlled by the control unit 164, and ignites the fuel gas G of the burner 149-2. The combustion detection unit 168-2 detects the ignition and the combustion state, and the detection output is taken into the control unit 164.

The control unit 164 is supplied with power from the power supply 170 via the power switch 112, and is also connected to the ignition switches 114-1 and 114-2 with combustion indication and the thermal power adjustment units 116-1 and 116-2. Each of the ignition switches 114-1 and 114-2 with a combustion indicator is provided with an ignition switch 114 and a combustion indicator lamp 115.
When the ignition switch 114 of the ignition switch 114-1 with the combustion indicator is pressed, the fuel gas G of the burner 149-1 is ignited by the ignition unit 166-1, and the combustion indicator lamp 115 outputs the detection output of the combustion detection unit 168-1. A corresponding combustion display can be generated, and the combustion can be confirmed. Similarly, when the ignition switch 114 of the ignition switch 114-2 with the combustion indicator is pressed, the fuel gas G of the burner 149-2 is ignited by the ignition unit 166-2, and the combustion indicator lamp 115 is turned on by the ignition indicator 168-2. A combustion display corresponding to the detection output can be generated, and the combustion can be confirmed.
Then, the supply amount of the fuel gas G to the burners 149-1 and 149-2 in the combustion state can be adjusted by the thermal power adjusting units 116-1 and 116-2, and the thermal power can be adjusted. For example, as shown in FIG. 14, as an example of the heat power adjustment, it is possible to continuously increase or decrease any one of high heat, medium heat, and low heat.

<Effect of Embodiment 1>
According to the first embodiment, the following effects can be obtained.
(1) In the first embodiment, since the heat radiation unit 6 is set to the above-described inclination angle θ, the effects described in the first embodiment can be obtained. Other effects are as follows.
(2) The combustion exhaust gas EG generated by the burner combustion can be prevented from touching the food material 10 during or after firing.
(3) The carbon plate 132 is heated using the combustion heat of the burners 149-1 and 149-2 as the combustion heat source 24, and uniform and stable on-surface radiant heat obtained from the heat dissipation surface 28 of the carbon plate 132 is obtained. The food 10 can be heated and baked by radiant heat, and direct fire calcination equal to or higher than that of natural charcoal can be realized.
(4) Compared to natural charcoal, a stable firing effect can be obtained, and the same baking performance (baked) as charcoal-cooking can be obtained, eliminating the trouble of using natural charcoal.
(5) The heating power can be easily adjusted by the heating power adjustment unit 116 at hand without changing the height of the grill.
(6) The carbon plate 132 can be used repeatedly, and can be replaced according to the condition of use. The carbon plate 132 can be easily removed with a brush or the like without removing the food material without washing.
(7) There is no need to purchase, store, or treat ash like natural charcoal.
(8) Since the exhaust such as steam generated from the food material 10 is separated from the combustion exhaust EG on the heat source side, the maintenance of the exhaust tube portion 100-4 (36) is easy.
(9) The dust falling from the heat radiation surface 28 of the carbon plate 132 is received by the dust receiving portion 102, and the dust receiving portion 102 can be pulled out and discarded.

FIG. 15 illustrates an angle control system of the heat radiation unit according to the second embodiment. The angle control system 178 includes a remote control device 180 that is connected to the control unit 56 (164) by wire or wirelessly.
This remote control device 180 is a unit that can arbitrarily adjust the inclination angle θ of the heat radiation unit 6 of the cooking device 2 with the remote control device 180. The remote controller 180 includes a remote controller 182, an input unit 184, and a display unit 186.

The remote control unit 182 includes, for example, a computer having a communication function, and includes a processor, a storage unit, an input / output unit, and the like. The storage unit is configured by a storage element such as the above-described ROM, RAM, and EEPROM.
The input unit 184 includes an angle input operation unit 188 (A in FIG. 16) for setting an angle, and the display unit 186 may include a touch panel in addition to an LCD display. This touch panel may be used as a part of the input unit 184 and used for inputting an angle.

<Display of tilt angle θ>
FIG. 16A shows the display unit 186. The display unit 186 includes an angle input operation unit 188 and a screen display unit 190. When the angle input operation unit 188 is pressed, the mode shifts to the angle setting mode, and a desired tilt angle θ can be input by operating the cursor.
On the display screen 192 of the screen display unit 190, set values such as the inclination angle θ and the thermal power are displayed together with the heat dissipation unit image 194. The heat-dissipation unit image 194 is displayed in a form representing the transition of the inclination angle θ and the determined inclination angle θ. As the tilt angle θ, a set tilt angle and a numerical value representing its transition are displayed. For the thermal power, the set thermal power is displayed based on the temperature and the amount of heat.

<Control of cooker>
FIG. 16B shows a processing procedure for controlling the cooker. In this processing procedure, initial settings of the control units 56 and 164 of the cooking device 2 are performed (S101), and after this initial setting, it is determined whether or not an angle is set (S102). ), The angle is input (S103), and the angle is adjusted (S104). It is determined whether the detected angle matches the input angle (S105), and if the detected angle matches the input angle (YES in S105), a setting completion display is performed (S106). If the detected angle does not match the input angle (NO in S105), the process returns to S104 to perform the angle adjustment.
In S102, if it is not an angle setting (NO in S102), it is determined whether or not it is a heating power setting (S107). If it is a heating power setting (YES in S107), a heating power setting process is performed (S108). If it is not the heating power setting (NO in S107), the process returns to S102.

<Effect of Embodiment 2>
According to the second embodiment, the following effects can be obtained.
(1) The inclination angle θ of the heat radiation unit 6 of the cooking device 2 can be automatically set.
(2) By setting the inclination angle θ, the radiant heat radiated from the heat radiation unit 6 to the heat radiation port 14 can be adjusted.
(3) Since the inclination angle θ of the heat radiating unit 6 can be adjusted, the degree of freedom in baking the food 10 can be increased.

FIG. 17 illustrates a cooker 2 according to the third embodiment. In the first embodiment, the grill 16 is installed in the firing areas 12-1 and 12-2, but the invention is not limited to this.
As shown in FIG. 17, a baking plate 172 may be provided in the baking area 12-1 instead of the grill 16 to serve, for example, grilling iron plate.

<Effect of Embodiment 3>
According to the third embodiment, the following effects can be obtained.
(1) The food material 10 on the grill 16 and the grill 172 can be heated and fired by utilizing the on-surface radiant heat from the common carbon plate 132.
(2) Both the grill 16 and the grill 172 can be used on a common baking area for baking one foodstuff 10.

FIG. 18 illustrates a cooker 2 according to the fourth embodiment. In the first embodiment, two firing areas 12-1 and 12-2 are provided, but the present invention is not limited to this.
As shown in FIG. 18, the cooker 2 including a single baking area 12 and a heat retaining area 106 may be configured.

<Effect of Embodiment 4>
According to the fourth embodiment, the following effects can be obtained.
(1) By connecting the cooking devices 2, a baking area 12 having a desired width can be formed for each cooking device 2.
(2) It can easily correspond to each store from small to large.
(3) The cookers 2 can be arranged according to the kitchen area and the kitchen configuration.

[Other embodiments]
The present invention includes the following variations.
(1) In the above embodiment and Examples 1 to 4, the combustion heat source 24 and the burner 149 are used as heat sources, but the heat radiating member 20 and the carbon plate 132 may be heated using an electric heat source in combination.
(2) It is also possible to provide a baking cover on the upper surface of the baking area 12 so as to be openable and closable, and to form a baking space between the baking area 12 and the baking cover to perform the steaming process on the foodstuff 10.
(3) Although the plate member is exemplified as the heat radiating member, the heat radiating member is not limited to the plate member.

As described above, the most preferred embodiments of the present invention have been described. The present invention is not limited to the above description. Various modifications and changes can be made by those skilled in the art based on the gist of the invention described in the claims or disclosed in the detailed description. It goes without saying that such modifications and changes are included in the scope of the present invention.

ADVANTAGE OF THE INVENTION According to the cooker of this invention, it is provided with the heat radiating member comprised with carbon or the heat radiating member containing carbon, The inclination angle with respect to the heat radiating port part of this heat radiating member can be set, or it can adjust arbitrarily and combustion. The food material can be baked at a level equal to or higher than that of natural charcoal without causing the food material to come into contact with the combustion exhaust gas of the heat source, and a highly convenient device can be provided.

2 Cooker 4 Cooker housing 6, 6-1 and 6-2 Heat dissipation unit 8 Heat dissipation space 10 Foodstuff 12, 12-1, 12-2 Firing area 14 Heat dissipation port 16 Grill net 18 Shelf 20 Heat dissipation member 22 Combustion chamber 24 Combustion heat source 26 Heat receiving surface 28 Heat radiating surface 30 Exhaust part 32 Exhaust port 34 Exhaust duct 36 Exhaust cylinder part 38 Hole 40 Hole part 42 Foodstuff drip 44 Smoke 46 Angle adjustment part 48 Rotation mechanism part 50 Angle adjustment mechanism part 52 Angle detection unit 54 Control unit 56 Control unit 58 Setting input unit 60 Information presentation unit 100 Cooking unit main unit 100-1 Base unit 100-2 Upper frame unit 100-3 Front frame unit 100-4 Exhaust tube unit 102 Dust receiving unit 104 Legs 106, 106-1, 106-2 Heat insulation area 108 Heat insulation network 110 Enclosure wall 112 Power switch 114-1, 114-2 Fuel Ignition switch with display 116-1, 116-2 Thermal power control section 118-1, 118-2 Exhaust port section 120 Net section 124 Partition bar 126 Support step section 128 Heat retaining table section 132 Carbon plate 134, 136, 138, 140 Inclined wall 142 Opening 144 Dividing plate 146 Unit frame 148 Heat insulation member 149, 149-1, 149-2 Burner 150 Gas supply pipe 152 Exhaust port 156 Gas supply mechanism 158 Control mechanism 162-1, 162-2 Gas solenoid valve 164 Control section 166 -1, 166-2 Ignition unit 168-1, 168-2 Combustion detection unit 170 Power supply 172 Grill 178 Angle control system 180 Remote control device 182 Remote control control unit 184 Input unit 186 Display unit 188 Angle input operation unit 190 Screen display unit 192 Display screen 194 Thermal unit images

Claims (4)

Cooker housing,
Heat source,
A heat-dissipating port that is provided in the cooking device housing and dissipates heat to the food to be fired,
A radiating unit including a radiating surface that emits radiant heat when heated by the heat source, and a radiating unit including a radiating member in which an angle of the radiating surface is set to be parallel or intersecting with the radiating port.
A cooker comprising:
The cooker according to claim 1, wherein the heat radiating member is made of carbon or contains carbon.
Further, an angle adjusting mechanism for adjusting the angle of the heat radiating surface of the heat radiating member,
A control unit that controls the angle adjustment mechanism according to an angle setting input;
The cooking device according to claim 1 or 2, further comprising:
Further, an angle detection unit that detects an angle set to the heat dissipation member,
A display unit that displays an angle set on the heat dissipation member,
The cooking device according to any one of claims 1 to 3, further comprising:

Images