JP2021186565A - Cooking unit - Google Patents

Abstract

To provide a cooking unit enabling hybrid heating in which removal of heat of a food material by evaporation heat of drain can be prevented or suppressed, during high temperature heating.SOLUTION: A cooking unit is provided, comprising: a cooking container 1 comprising a bottom 13 and a trunk 15; a bottom heating unit 3 for heating the bottom 13 to high temperature; a heat exchange jacket 5 for performing heat exchange by a fluid heat medium; a medium supply unit 7 for supplying the fluid heat medium; and a control unit 11 separately controlling the bottom heating unit 3 and the medium supply unit 7. The cooking unit further comprises: a temperature sensor 89; and a discharge valve 70. The control unit 11 is configured in such a manner that, heating cooking of a food material is started by control, and when a raised temperature during the heating cooking of the food material matches a temperature of the fluid heat medium supplied into a closed cross section, the medium supply unit 7 and the discharge valve 70 are controlled for stopping supply of the fluid heat medium, and an interior of the closed cross section is opened to ambient air, or a drain in the closed cross section is discharged, and the bottom heating unit 3 is caused to perform heating control.SELECTED DRAWING: Figure 1

Description

The present invention relates to a cooking apparatus that enables so-called hybrid heating, such as heating the bottom of a cooking container with a high-temperature gas or the like and heating the sides with steam.

Conventionally, as a cooking device for business use of this kind, for example, a cooking kettle as a cooking container for putting and cooking ingredients and a gas heating device for heating the bottom of the cooking kettle are provided. There is something. When, for example, stir-fry vegetables are cooked in such a cooking device, a large amount of vegetables put into the cooking pot goes through the following process.

That is, a large amount of vegetables are initially filled up to the upper end of the cooking kettle for a large commercial cooking kettle, and the bottom of the cooking kettle is heated at a high temperature by the gas heating device. As the stir-fry cooking progresses, the vegetables that were initially filled up to the top of the cooking pot concentrate the volume on the bottom side of the cooking pot, and finally the stir-fry cooking is completed by high-temperature heating at the bottom.

However, when stir-frying and cooking only by high-temperature heating with the gas heating device at the bottom as described above, it takes a considerable amount of time for a large amount of vegetables to be focused on the bottom of the cooking pot, and the cooking time becomes significantly longer. There was a problem. If the heating temperature is further increased in order to shorten this time, there is a problem that vegetables in the process of focusing are likely to be burnt on the inner surface of the cooking pot or the like.

Therefore, the applicant of the present application has proposed as Patent Document 1 a cooking apparatus capable of so-called hybrid heating, such as heating the bottom of a cooking container with high-temperature gas and the side with high-calorie steam.

Here, high calorie means that the amount of heat transfer is large.

In this cooking device, the pot containing the food was heated at a different position depending on the heat source by steam and the heat source by gas or the heat source by electricity. The gas heat source or the electric heat source heats the lower part of the pot, and the steam heat source supplies steam to the jacket arranged on the side surface of the pot, and the gas heat source or the electric heat source and the steam heat source. Was controlled separately. Therefore, the vegetables that were filled up to the top of the pot at the beginning of heating can be heated from the side with high-calorie steam and quickly focused on the bottom of the pot. Finally, the stir-fry cooking can be completed in a short time by high-temperature heating by the gas heating device at the bottom.

On the other hand, when the steam heating is stopped after the food is quickly focused by steam heating, the drain may remain in the jacket or the drain in the steam pipe may flow into the jacket, causing the drain to collect in the jacket. be. Due to the accumulation of drain in the jacket, the heat of the food material, which has become higher than the steam temperature due to high temperature heating by a gas heating device or the like, is transferred to the jacket side, and the drain in the jacket evaporates.

When the drain evaporates in this way, the heat of the food material being heated at a high temperature by a gas heating device or the like is taken away by the heat of vaporization in the jacket, and there is a problem that the rapid temperature rise due to the high temperature heating at the bottom is hindered.

Patent No. 3076321 Patent No. 3650718

The problem of the present invention is that in a cooking apparatus that enables so-called hybrid heating, the heat of the food material is taken away by the heat of vaporization of the drain during high-temperature heating.

The invention of claim 1 is in a cooking apparatus capable of so-called hybrid heating, in order to prevent or suppress the heat of the food material from being taken away by the heat of evaporation of the drain during high temperature heating, on the outer periphery of the bottom. A cooking container including a rising body for inputting and cooking ingredients, and a cooking container arranged at the bottom of the cooking container, the bottom of which is either gas heating, electromagnetic induction heating, electric heating, steam heating, or a selection of these. A closed cross-section portion is formed with respect to the wall surface between the bottom and the body portion of the cooking container and the wall surface of the body portion, and is supplied to the inside of the closed cross-section portion. A heat exchange jacket for causing heat exchange with the wall surface by a fluid heat medium, a medium supply device for supplying the fluid heat medium into the closed cross section, a bottom heating device, and the medium supply device. It is a cooking apparatus provided with a control unit that separately controls the above, and is a temperature sensor that detects the temperature during heating and cooking of the food material, and controls the inside of the closed cross-section portion to be open to the atmosphere or the closed cross-section portion. The control unit is provided with a discharge valve for controlling the drainage of the inside of the food, and the control unit starts heating and cooking the food under the control of the bottom heating device and the medium supply device, and the food is detected by the temperature sensor. When the rising temperature during heating and cooking coincides with the temperature of the fluid heat medium supplied to the inside of the closed cross section, the medium supply device and the discharge valve are controlled to stop the supply of the fluid heat medium. It is characterized in that the inside of the closed cross section is opened to the atmosphere or the drain inside the closed cross section is discharged to control heating by the bottom heating device.

Since the present invention has the above configuration, fluidity occurs when the temperature of the food material during heating and cooking matches the temperature of the fluid heat medium after the heating and cooking of the food material is started by controlling the bottom heating device and the medium supply device. Since the supply of the heat medium is closed and the inside of the closed cross section is opened to the atmosphere or the drain inside the closed cross section is discharged to control the heating by the bottom heating device, the food is heated during high temperature heating by the bottom heating device. It is possible to prevent or suppress heat from being taken away by the heat of evaporation of the drain in the heat exchange jacket.

It is an overall block diagram of the cooking apparatus capable of hybrid heating. It is an enlarged sectional view including the sectional view of the heat exchange jacket. It is a flowchart of the control which prevents or suppresses the heat of a food material from being taken away by the heat of vaporization of a drain during high temperature heating.

The present invention has a body portion that rises to the outer periphery of the bottom for the purpose of preventing or suppressing the heat of the food material being taken away by the heat of evaporation of the drain during high temperature heating in a cooking apparatus that enables so-called hybrid heating. A cooking container for inputting and cooking ingredients including, and a cooking container arranged at the bottom of the cooking container, the bottom of which is either gas heating, electromagnetic induction heating, electric heating, steam heating, or a selective combination thereof. A bottom heating device for heating at a high temperature and a fluidity that forms a closed cross section with respect to the wall surface between the bottom and the body of the cooking container or the wall surface of the body and is supplied to the inside of the closed cross section. A heat exchange jacket for causing heat exchange with the wall surface by a heat medium, a medium supply device for supplying the fluid heat medium into the closed cross section, a bottom heating device, and the medium supply device. It is a cooking device provided with a control unit that controls separately, and has a temperature sensor that detects the temperature of the foodstuff during heating and cooking, and controls the inside of the closed cross-section portion to be open to the atmosphere or the inside of the closed cross-section portion. The control unit is provided with a discharge valve for controlling the drainage of the food, and the control unit starts heating and cooking the food by controlling the bottom heating device and the medium supply device, and heats the food detected by the temperature sensor. When the rising temperature during cooking coincides with the temperature of the fluid heat medium supplied to the inside of the closed cross section, the medium supply device and the discharge valve are controlled to close the supply of the fluid heat medium and close the closed section. This was realized by opening the inside of the cross section to the atmosphere or draining the drain inside the closed cross section to control heating by the bottom heating device.

The temperature sensor that detects the temperature of the food during cooking includes a temperature sensor that directly detects the temperature of the food that is being cooked, and a temperature sensor that detects the wall temperature of the cooking container that constitutes the closed cross section together with the heat exchange jacket. ..

The discharge valve in the form of opening the inside of the closed cross section to the atmosphere is configured to release the steam in the closed cross section by opening, or to discharge the steam in the closed cross section by opening and to discharge the drain in the closed cross section. can do.

The discharge valve for discharging the drain in the closed cross section is connected to the bottom of the closed cross section, but in the case where the discharge valve releases only the steam in the closed cross section by opening to the atmosphere, the closed cross section is used. The connection position of the discharge valve to is arbitrary.

[Hybrid heating cooker]
FIG. 1 is an overall schematic view of a cooking apparatus.

As shown in FIG. 1, cooking devices capable of hybrid heating include a cooking container 1, a bottom heating device 3, a heat exchange jacket 5, a medium supply / discharge device 7 as a medium supply device, and a weight detector 9. It includes a control panel 11 as a control unit.

The cooking container 1 is composed of a large cooking kettle in which ingredients such as vegetables are put in and cooked by frying, or kneaded sauce, sauce, soup, and other foods are boiled down and cooked. The cooking container 1 includes a bottom portion 13 formed in a dish shape or a spherical shape, and a body portion 15 rising on the outer peripheral side of the bottom portion 13. The bottom portion 13 is a lower portion of the cooking container 1 composed of a large curved surface, and is a portion up to a corner portion between the bottom portion 13 and the body portion 15. The body portion 15 is a portion that rises from the corner portion. However, the shape of the cooking container 1 is not particularly limited as long as it includes the bottom portion 13 and the body portion 15 and can separate heating. The cooking container 1 is formed of iron, stainless steel, a multilayer of iron and stainless steel, copper, or a combination thereof. Further, a temperature sensor 16 is attached to the outer peripheral side of the bottom portion 13 of the cooking container 1. The temperature sensor 16 detects the wall surface temperature of the bottom portion 13, and its output is input to the control panel 11.

The bottom heating device 3 is arranged on the lower surface of the bottom 13 of the cooking container 1 to heat the bottom 13, and is configured by the gas heating device in the present embodiment. The bottom heating device 3 includes a plurality of gas burners 17, 19, 21. A plurality of gas burners 17, 19 and 21 are arranged in an annular shape when viewed from a plane, and the gas burners 17 and 19 are arranged on the inner ring side and the gas burners 21 are arranged on the outer ring side, so that the inner and outer rings can be controlled separately.

The gas burners 17, 19 and 21 are connected to the supply source of the fuel gas 26 by the gas pipe 23. The gas pipe 23 is provided with solenoid valves 25, 27, 29, 31 and can be driven and controlled by a control panel 11 described later. The solenoid valve 27 controls the gas burners 17 and 19 on the inner ring side, and the solenoid valve 25 controls the gas burners 21 on the outer ring side.

The heat exchange jacket 5 forms a closed cross-sectional portion with respect to the wall surface on the outer peripheral side of the bottom portion 13 of the cooking container 1. A fluid heat medium is supplied to the inside of the closed cross section to enable heat exchange with the wall surface. That is, in the present embodiment, the heat exchange jacket 5 forms a closed cross-sectional portion on the outer surface of the body portion 15 so as to cover the corner portion on the outer peripheral side of the bottom portion 13. The heat exchange jacket 5 is not limited to the one provided between the bottom portion 13 and the body portion 15 of the cooking container 1, and may be configured to form a closed cross-sectional portion only on the wall surface of the body portion 15. The heat exchange jacket 5 is continuously formed on the entire circumference of the cooking container 1. Therefore, the fluid heat medium supplied to the heat exchange jacket 5 can exchange heat all around the cooking container 1, and the cooking speed can be increased more reliably. However, the heat exchange jacket 5 may be provided by partitioning the cooking container 1 by a predetermined length in the entire circumferential direction. In this case, the fluid heat medium can be supplied and discharged to each of the partitioned heat exchange jackets by different control.

The medium supply / discharge device 7 is adapted to select and supply / discharge steam, water, and air as a fluid heat medium. When the heat exchange jacket 5 is used only for heating, the medium supply / discharge device 7 supplies / discharges only steam as a fluid heat medium.

The medium supply / discharge device 7 includes an upper pipe 33 and a lower pipe 35, the upper pipe 33 is connected to the upper side on one side of the heat exchange jacket 5, and the lower pipe 35 is connected to the lower side on the other side. It is connected. The upper pipe 33 is branched into three pipes 37, 39, 41, and solenoid valves 43, 45, 47 are provided, respectively. Each of these solenoid valves 43, 45, 47 is controlled to open and close by the control panel 11. The pipe 37 is connected to the steam 49 supply source. A pressure sensor 38 is provided in the pipe 37, and the detected value thereof is input to the control panel 11. Further, the pipe 39 is connected to the discharge portion of the cooling water 51, and the pipe 41 is connected to the discharge portion of the cooling air 53.

The lower pipe 35 is branched into three pipes 55, 57, 59, and solenoid valves 61, 63, 65 are provided, respectively. The solenoid valves 61, 63, and 65 are controlled to open and close by the control panel 11. The pipe 55 is connected to the discharge side of the steam 49, the pipe 57 is connected to the supply source of the cooling air 53, and the pipe 59 is connected to the supply source of the cooling water 51.

At the lower part of the heat exchange jacket 5, a flat surface 67 forming the bottom surface of the closed cross section is formed over the entire circumference. The flat surface 67 is a portion where drainage is collected. The pipe 68 is connected to a part of the flat surface 67. The pipe 68 is opened to the atmosphere, for example, and drains the drain from the heat exchange jacket 5. The pipe 68 is provided with a drain valve 70 as a drain valve for controlling the drain discharge. The drain valve 70 is controlled to open and close by the control panel 11. By opening the drain valve 70, the drain accumulated on the flat surface 67 can be discharged through the pipe 68. The drain valve 70 may also be configured as a blow valve whose opening and closing is controlled by the control panel 11. In the case of the blow valve, the pipe can be connected not only to the flat surface 67 but also to an arbitrary position of the heat exchange jacket 5. By opening the blow valve, the closed cross-sectional portion in the heat exchange jacket 5 can be blown by a pipe, and the residual steam can be discharged. The flat surface 67 faces the flat upper surface 71 on the heat insulating wall portion 69 below the flat surface 67. The heat insulating wall portion 69 has a structure that surrounds the outer peripheral side of the bottom heating device 3, and is supported on the support base 73. Although the heat insulating wall portion 69 will be described later, the heat exchange jacket 5 and the bottom heating device 3 are thermally partitioned.

The support base 73 is provided with a plurality of foot portions 75 for mounting. A load cell, for example, is attached to each foot portion 75 as the weight detector 9. The detection signal of the load cell of each foot portion 75 is input to the control panel 11. By averaging the detected loads of the load cells attached to each of these foot portions 75, the total weight of the cooking container 1 and the heat exchange jacket 5 side can be accurately detected. In particular, even if the foodstuffs are offset or moved by stirring in the cooking container 1 during cooking, the load at that time is detected by the load cell attached to each foot 75, and the average is calculated to sequentially obtain an accurate weight. Detection can be performed. In this embodiment, the total weight of the cooking container 1 and the heat exchange jacket 5 side including the heat insulating wall portion 69 side is detected.

The control panel 11 stores in advance a reference value of a weight change according to a change in the water content during heating for achieving the cooking purpose of the food material put into the cooking container 1 as a weight change storage device. The purpose of cooking ingredients is to properly control the sugar content of the ingredients by keeping the change in water content properly, for example, during or at the end of cooking, and to accurately control the flavor of the ingredients after cooking. It means to change the water content correctly so as not to cause charring during cooking, or to intentionally cause some charring depending on the ingredients, and to add flavor or coloring due to charring.

In order to achieve the cooking purpose of these foods, the weight change of the foods according to the change in the water content during heating was detected by each load cell as the weight detector 9 provided on the foot 75 in advance by experiments according to the cooking purpose. The reference value (reference line) of the weight change according to the cooking purpose is stored in the control panel 11 in advance as a map. In particular, since the types and amounts of ingredients and water to be added and the amount of seasoning to be added differ depending on the stir-fried vegetables, kneaded sauce, sauce, soup production, and other foods boiled down, and even the foods are boiled down, these are added. The relationship between the situation and the weight change according to the optimum moisture content change during cooking, and the relationship between the optimum moisture content and weight at the end of heating were all obtained in advance by experiments, and this was stored in the control panel 11 as a reference value. I'm letting you.

Further, the control panel 11 calculates the weight change of the food material put into the cooking container 1 from the change of the total weight detected by the weight detector 9 as the drive control device, and the weight change of the food material matches the reference value. The bottom heating device 3 and the medium feeding / discharging device 7 are driven and controlled so as to be driven. In this case, the target of the drive control of the control panel 11 is the solenoid valves 25, 27, the solenoid valves 43, 45, 47, 61, 63, 65, and the like. Further, the control panel 11 is adapted to stop heating by the drive control of the bottom heating device 3 and the medium supply / discharge device 7 when the weight change of the food material corresponds to the target water content as the drive control device.

The control panel 11 stores the temperature of steam, which is a fluid heat medium, supplied to the inside of the closed cross section of the heat exchange jacket 5. When the product temperature, which is the rising temperature of the food material detected by the temperature sensor 89 described later during cooking, matches the temperature of the fluid heat medium supplied to the inside of the closed cross section under the control of the medium supply / discharge device 7. The medium supply / discharge device 7 and the drain valve 70 are controlled to stop the supply of the fluid heat medium.

The fact that the product temperature matches the temperature of the fluid heat medium is not limited to a strict match, but a temperature lower or higher than the temperature of the fluid heat medium, and a certain range of high and low for a strict match. You can also have it. The technical significance of this temperature agreement is to prevent or suppress the drain accumulated in the heat exchange jacket 5 from being evaporated by the high temperature heating of the bottom 13 by the bottom heating device 3 after the medium supply / discharge device 7 is stopped. Is. Therefore, as long as the evaporation of the bottom portion 13 by the bottom heating device 3 due to the high temperature heating is prevented or suppressed by the drainage of the drain or the like, whether or not the product temperature matches the steam temperature is completely determined as described above. It does not have to be a match.

Stirring blades 79, 81, 83 of the stirring device 77 are inserted into the cooking container 1 from above so that heating and stirring are possible. The stirring device 77 is supported separately from the cooking container 1 in the present embodiment. However, it is also possible to support the stirring device 77 together with the cooking container 1 on the support base 73. In this case, the weight detector 9 is configured to detect the total weight including the stirring device 77.

The stirring blades 79 and 81 are attached to a branch shaft 85 supported by an eccentric rotation shaft 84. An auxiliary shaft 87 is provided below the eccentric rotation shaft 84, and a temperature sensor 89 is supported at the lower end of the auxiliary shaft 87. The temperature sensor 89 detects the temperature of the foodstuff in the cooking container 1 during cooking, and the output thereof is input to the control panel 11.

The stirring blade 83 is attached to a branch shaft 93 supported on the main shaft 91 side. Therefore, the cooking speed can be further increased and the cooking purpose of the food can be more accurately achieved by cooking with stirring of the stirring blades 79, 81, 83.

The cooking container 1 is rotatably supported by a rotation shaft on one side in the radial direction thereof. Further, a piston cylinder device is coupled to the cooking container 1 via a bracket or the like, and the cooking container 1 is moved upward on the other side in the radial direction about the rotation axis by driving the piston cylinder device. It can be driven in reverse. By this drive, the cooked foodstuff in the cooking container 1 can be automatically discharged.

FIG. 2 is an enlarged cross-sectional view including a cross section of the heat exchange jacket.

As shown in FIG. 2, the heat insulating wall portion 69 is provided with a heat insulating material 97, and a hollow portion 99 is provided around the bottom heating device 3 in a circular manner. A shielding plate 100 is provided at the upper end of the heat insulating wall portion 69. Since the heat insulating wall portion 69 and the shielding plate 100 thermally partition the heat exchange jacket 5 and the bottom heating device 3, for example, the bottom heating device 3 heats the bottom 13 of the cooking container 1 at a high temperature. It is possible to prevent the heat from directly affecting the heat exchange jacket 5 side while the heat is being used. On the inner peripheral side of the heat insulating wall portion 69, a large number of communication holes 101 communicating with the bottom heating device 3 side are provided. Further, an exhaust pipe 103 communicating with the cavity 99 is communicated with a part of the heat insulating wall portion 97. The communication hole 101 and the exhaust stack 103 communicate the cavity 99 inside and outside the heat insulating wall 69 to exhaust air.

Next, the action will be described. In this case, the operation of the drain valve 70 will be described first using a flowchart. Then, an example of the cooking action using the hybrid heating will be described.

FIG. 3 is a flowchart of control for preventing or suppressing the heat of the food material from being taken away by the heat of vaporization of the drain during high temperature heating.

First, ingredients such as vegetables, water as needed, and seasonings are put into the cooking container 1. These input amounts are set according to a predetermined reference value. The time of adding water, seasoning, etc. may deviate from the start of heating depending on the purpose of cooking, and the amount of water added may be changed according to the purpose of cooking. These are predetermined by experiments in order to obtain an appropriate moisture content. Since the charging time is experimentally determined in advance, it is possible to extremely easily grasp the input amount of the food material, the water, the seasoning, etc. according to the cooking purpose, and the workability is remarkably improved.

Then, when the system is started by the drive control of the control panel 11, the flowchart of FIG. 3 is executed.

In the process of "heating start" in step S1, the bottom heating device 3 and the medium supply / discharge device 7 are driven and controlled according to a preset program under the control of the control panel 11. By this drive control, the solenoid valves 25 and 27 of the bottom heating device 3 are controlled to open and close, and the fuel gas 26 is ejected from the supply source through the pipe 23 and from the gas burners 17, 19, 21 and automatically controlled by the control panel 11. Ignition is performed by ignition. As a result, the bottom of the cooking container 1 is heated at a high temperature by gas heating.

At the same time, the solenoid valves 43 and 61 are controlled to open and close by the drive control of the control panel 11, and steam is supplied from the source of steam 49 into the heat exchange jacket 5 through the pipe 37. The supplied steam is variously selected such as saturated steam and superheated steam depending on the purpose of heating. The steam supplied into the heat exchange jacket 5 exchanges heat with the wall surface on the outer peripheral side of the bottom 13 of the cooking container 1, and the cooking container 1 is heated in that portion.

In step S2, the process of "reading the product temperature and the steam temperature" is executed. In this process, the temperature of the steam supplied from the medium supply / discharge device 7 into the heat exchange jacket 5 and the temperature of the food material being cooked detected by the temperature sensor 89 are read, and the process proceeds to step S3.

In step S3, the process of "product temperature ≥ steam temperature?" Is executed. In this process, the temperature of the read steam and the temperature of the food (product temperature) are compared, and if the product temperature is lower than the steam temperature (NO), the process returns to step S2 and the product is returned to the steam temperature. If the temperature is higher (YES), the process proceeds to step S4. When the product temperature is higher than the steam temperature, it means that the product temperature during the heating rise is equal to or higher than the steam temperature. Whether or not the product temperature matches the steam temperature can be varied as described above.

Returning to step S2, the process of "reading the product temperature and the steam temperature" and the process of "product temperature ≥ steam temperature?" In step S3 are repeated.

When the process proceeds to step S4, the process of "sealing the steam supply valve and opening the drain valve" is executed. By this process, the solenoid valve 43, which is a steam supply valve, is closed, and the drain valve 70 is opened. When the solenoid valve 43 is closed, the supply of steam 49 into the heat exchange jacket 5 is stopped. When the drain valve 70 is opened, the drain accumulated on the flat surface 67 in the heat exchange jacket 5 is discharged to the outside through the pipe 68. The drain pool is caused by the steam supplied in the heat exchange jacket 5 being condensed by heat exchange with the heated food material, or being cooled and condensed by contacting the wall portion on the outer peripheral side of the heat exchange jacket 5. .. Further, the water supplied by the pipe 35 for temperature control may be accumulated. In addition, the condensed drain in the pipe 37 may be accumulated by flowing into the heat exchange jacket 5. If the drain valve 70 is open to the atmosphere, the residual steam in the heat exchange jacket 5 is ejected through the pipe 68 as the drain valve 70 is released and the drain valve 70 is discharged. When the drain valve 70 is a blow valve, the residual steam in the heat exchange jacket 5 is ejected to the atmosphere from the pipe connected to the predetermined position immediately after the supply of the fluid heat medium by the medium supply / discharge device 7 is stopped. To. The blow valve can be replaced with the solenoid valve 62 shown in FIG. 1 that blows to the steam drain line. In this case, the lower pipe 35 is branched into four pipes 55, 56, 57, 59, and solenoid valves 61, 62, 63, 65 are provided, respectively. The solenoid valves 61, 62, 63, and 65 are controlled to open and close by the control panel 11.

In this modification, the solenoid valve 62 can be intentionally installed together with the drain valve 70, but it can also be installed in place of the drain valve 70.

When the solenoid valve 62 is installed in place of the drain valve 70, the solenoid valve 62 is controlled in the same manner as the drain valve 70 to act as a blow valve for the drain pipe with drain, air, and steam in the heat exchange jacket 5. Can be discharged to a drain pipe having a low pressure.

When the solenoid valve 62 is intentionally installed together with the drain valve 70, both can be controlled at the same time, or both can be selectively switched and controlled to drain the drain.

Therefore, when the product temperature of the food material when the supply of the fluid heat medium by the medium supply / discharge device 7 is stopped becomes higher due to the continuation of gas heating by the bottom heating device 3, the high temperature heat of the food material becomes the heat exchange jacket. Even if heat is transferred to the inside of 5, the evaporation phenomenon of the internal drain is suppressed or not. As a result, the high-temperature heat of the food material due to gas heating is suppressed from being taken away by the heat of vaporization of the drain.

In step S5, the process of "reading the product weight" is executed. This treatment considers that in the cooking process, the change in the water content in the cooking container 1 is an extremely important factor related to the concentration or burning of the sugar content, salt content, umami, etc. of the food material. Therefore, the total weight is detected by each load cell of the weight detector 9 attached to each foot portion 75, and the product weight is calculated as the weight of the food material. That is, the weight change of the foodstuff in the cooking container 1 is sequentially calculated by the control panel 11 based on the detected total weight. The calculation result is compared with the reference value, and the bottom heating device 3 and the medium supply / discharge device 7 are controlled so as to match the reference value. It should be noted that the reference value may be a change in the total weight including the cooking container 1 and the like according to the water content during cooking, and the reference value and the detected total weight may be directly compared and controlled.

In step S6, the determination process of "product weight ≤ set value?" Is executed. In this process, it is checked whether or not the change in the water content in the cooking container 1 is equal to or less than the set value. If the product weight is above the set value (NO), the process returns to step S5 assuming that the water content is higher than the set value, and if the product weight is below the set value (YES), is the water content equivalent to the set value? Assuming that it is low, the process proceeds to step S7.

In step S7, the process of "stopping gas supply" is executed. This process is performed, for example, by selectively stopping the gas burners 21 on the outer ring side and the gas burners 17 and 19 on the inner ring side by controlling the opening and closing of the solenoid valves 25 and 27 on the bottom heating device 3 side.

With the above heating control, even vegetables and the like that have been put into the upper part of the cooking container 1 in large quantities can be heated at high speed by heating by the bottom heating device 3 and heat exchange by the heat exchange jacket 5. It can be performed.

Then, the foodstuff put into the cooking container 1 is, for example, vegetables, and when the vegetables are fried and cooked, the vegetables put into the upper part of the cooking container 1 are focused on the bottom 13 side in a short time. High temperature cooking can be performed by gas heating on the bottom 13 side.

Here, when high-temperature cooking is performed only by heating the bottom 13 with gas as described above, the high-temperature heating with gas is intense in an attempt to quickly focus the vegetables that were initially filled up to the top of the heating pot 1 toward the bottom 13. If you do this, the vegetables you put in will be easily burnt. Further, if the degree of gas heating is reduced in an attempt to avoid such charring, it will take too much time for the introduced vegetables to be focused on the bottom 13 side.

On the other hand, by heating the bottom 13 with gas as described above and high-calorie heating by heat exchange on the body 15 side with steam, a large amount of vegetables and the like are quickly and quickly focused on the bottom 13 side. It is possible to quickly perform high-temperature heating by gas heating. That is, high temperature cooking can be performed for a short time by so-called hybrid heating.

Moreover, when the supply of steam to the closed cross section by the heat exchange jacket 5 is stopped and blown, there is no drain inside the closed cross section or the amount is extremely small, so that the heat of the food material is drained when the bottom 13 is heated at a high temperature. Since it is not deprived or suppressed by the heat of vaporization, it is possible to perform high temperature cooking for a short time at a higher level.

In such cooking, in the stirring device 77, the eccentric rotation shaft 84 revolves around the main shaft 91 and the branch shaft 85 rotates around the eccentric rotation shaft 84 with the rotation of the main shaft 91. Therefore, the stirring blades 79 and 81 revolve around the main shaft 91 while rotating around the eccentric rotation shaft 84, and the stirring blade 83 rotates around the main shaft 91. With these stirring blades 79, 81, 83, the ingredients in the cooking container 1 can be stirred and cooked, and high-temperature and high-speed stirring cooking can be performed as a whole.

When the ingredients are vegetables and the ingredients are quickly focused on the bottom 13 side or in the middle of the process, the solenoid valves 43 and 61 are controlled by the control panel 11 to control the heat exchange jacket. It is also possible to reduce or stop the degree of heat exchange by removing steam from 5 or stopping the supply. Therefore, heat exchange by steam on the body 15 side of the cooking container 1 is suppressed or stopped. Therefore, in the process of focusing to the bottom 13 side during the stir-fry cooking of vegetables, the body 15 side. It is possible to suppress problems such as overheating by steam and causing charring.

Further, by controlling the opening and closing of the solenoid valves 45, 47, 62 (provided that they are added or substituted), 63, 65 by the control panel 11, cooling water or cooling air can be introduced into the heat exchange jacket 5. Therefore, positive cooling can be performed on the wall surface on the outer peripheral side of the bottom portion 13 of the cooking container 1, and scorching at the portion can be reliably regulated. Therefore, after the steam is supplied and heated, the cooking container 1 can be cooled by supplying water or air, and in the process of concentrating the foodstuffs to the bottom 13 side as the cooking progresses, the outer peripheral side of the cooking container 1 is used. It is also possible to suppress inconveniences such as the wall surface being overheated and burning the food. In this case, the ingredients are focused on the bottom 13 side and do not affect the high temperature cooking by gas heating. Further, depending on the food material, after cooking, the gas heating of the bottom heating device 3 is stopped, the cooling water 51 or the cooling air 53 is positively put into the heat exchange jacket 5, and the food is laid in the cooking container 1 while being cooled. May be good.

Then, in the cooking process, the change in the water content in the cooking container 1 is as described above. At the same time, the stirring state by the stirring blades 79, 81, 83 can be controlled and related to the water content control. The stirring state by the stirring blades 79, 81, 83 related to the water content control is measured in advance by an experiment and stored in the control panel 11.

Further, on the medium supply / discharge device 7 side, the solenoid valves 43, 45, 47, 61, 62 (provided that they are added or substituted) and 63 are controlled to open and close, and steam and cooling water are controlled with respect to the heat exchange jacket 5. , Cooling air is selectively supplied and discharged, and temperature control is performed.

By such control, in order to achieve the cooking purpose of the food material, it is possible to accurately control the change in the water content during heating, and it is possible to reliably and easily perform the desired cooking in which the water content is controlled.

In addition, in the process of boiling kneaded sauce, sauce, soup, and other foods, when the weight change of the foodstuff corresponds to the desired water content at the end, heating by the drive control of the bottom heating device 3 and the medium supply / discharge device 7 is stopped. It is possible to accurately obtain the desired water content.

As the water content for this purpose, for example, since the residual heat of the cooking container 1 also exists when the heating is stopped, it can be determined in consideration of the water content that evaporates due to the residual heat. In this case, a more accurate water content is obtained. be able to. However, if the residual heat of the cooking container 1 is removed by immediately pouring cooling water or cooling air into the heat exchange jacket 5 and the evaporation of water due to the residual heat is suppressed, the target water content is considered to be evaporated due to the residual heat. It is also possible to set and stop without doing so.

In addition, depending on the foodstuff, it may be positively charred to add color or flavor. In such a case, even if it is necessary to burn it, if it is burnt more than necessary, it will not be a product, so strict control is required. In such a case, the desired charring can be accurately obtained by storing in advance the weight change according to the change in the water content for obtaining the charring suitable for the cooking purpose by the experiment as a reference value.

In particular, in the above-mentioned hybrid heating, high-temperature and high-speed cooking can be performed at a high temperature more than twice that of the conventional method. If it is too much, the final desired water content cannot be obtained, but the above control makes it possible to achieve the cooking purpose extremely easily and accurately. Therefore, the speed of high-temperature cooking is not restricted by the work ability of the operator, and high-temperature high-speed cooking can be reliably performed.

The change in water content of the above ingredients is detected and controlled as a change in weight, but the change in water content itself at this time is displayed on a liquid crystal monitor or the like so that the operator can confirm the difference from the standard value. You can also. As a result, it is possible to sequentially confirm whether or not the device is operating properly while the device is in operation, and it is possible to perform more accurate cooking. Further, when the detected value deviates from the reference value, it can be configured to notify the operator by a buzzer or the like, and in such a case, it is possible to notify the operator who is away from the device of the abnormality of the device. It is also possible to immediately stop the device and urge repair or the like.

Depending on the food material, it may be necessary to select and wake up the convection state in the cooking container 1 from the inside to the outside or from the outside to the inside. In this case, the solenoid valves 25 and 27 can be controlled by the control panel 11 to control the drive stop of the gas burners 17 and 19 on the inner ring side and the gas burner 21 on the outer ring side, and convection can be appropriately caused to a desired state.

Further, in the above description, the food material is a vegetable and the food material is focused on the bottom 13 side of the cooking container 1 during cooking, but there is also a situation where the food material is cream or the like and the volume is expanded during cooking. Even in such a situation, the desired change in water content and the final water content of the food can be accurately obtained by controlling the bottom heating device 3 and the medium supply / discharge device 7 as described above.

During the heating of the bottom heating device 3, heat is discharged from the communication hole 101 into the cavity 99 and is released to the outside from the exhaust stack 103, so that the exhaust can be performed accurately. Further, since the heat exchange jacket 5 and the bottom heating device 3 can be thermally partitioned by the heat insulating wall portion 69, it is possible to suppress the radiant heat due to the high temperature gas heating from reaching the heat exchange jacket 5.

As the bottom heating device 3, an electromagnetic induction heating device may be used. An electromagnetic induction heating element is arranged at the bottom of the bottom 13 of the cooking container 1. The control panel 11 is used to electrically control the electromagnetic induction heating element. The control panel 11 controls the electromagnetic induction heating element, for example, in the same manner as the heating by the gas, the heat generation state is driven and stopped at the outer peripheral side portion and the inner peripheral side portion.

Therefore, even when the electromagnetic induction heating device is adopted, substantially the same effect can be obtained. Further, since the electromagnetic induction heating element is used, the control by the control panel 11 becomes easier, and the piping, the exhaust structure, etc. are not required as in the case of gas, and the structure can be made compact.

It should be noted that the bottom heating device may be an electric heating device, or a heat exchange jacket may be separately provided on the bottom 13 and the bottom 13 may also be heated by heat exchange with steam. In this case, the steam used in the heat exchange jacket 5 on the body portion 15 side can be reheated and supplied as superheated steam to the jacket on the bottom 13 side. Further, it is also possible to supply superheated steam independently by using a system separate from the heat exchange jacket 5 on the body portion 15. Further, the heat exchange jacket 5 side of the cooking container 1 is composed of various heating coils or electromagnetic induction heating elements, and the structure for electrically heating is also within the uniform range. Each of the above solenoid valves may be composed of an air valve, a motor valve, and other valves.

1 Cooking container 3 Gas heating device (bottom heating device)
5 Heat exchange jacket 7 Medium supply / discharge device (media supply device)
11 Control panel (control unit)
13 Bottom 15 Body 62 Solenoid valve (exhaust valve)
68 Piping 70 Drain valve (exhaust valve)
89 temperature sensor

Claims (1)

A cooking container that includes a body that rises to the outer periphery of the bottom and is used to put and cook food, and the bottom that is placed at the bottom of the cooking container is either gas heating, electromagnetic induction heating, electric heating, or steam heating. A bottom heating device for high-temperature heating by a selective combination of these, and a closed cross section is formed with respect to the wall surface between the bottom and the body of the cooking container or the wall surface of the body, and the inside of the closed cross section is formed. A heat exchange jacket for causing heat exchange with the wall surface by the fluid heat medium supplied to the wall, a medium supply device for supplying the fluid heat medium in the closed cross section, and a bottom heating device. A cooking device provided with a control unit that controls the medium supply device separately.
It is provided with a temperature sensor that detects the temperature of the food material during cooking, and a discharge valve that controls the opening of the inside of the closed cross section to the atmosphere or controls the drainage inside the closed cross section.
The control unit starts cooking of the food by controlling the bottom heating device and the medium supply device, and the temperature rise during cooking of the food detected by the temperature sensor controls the medium supply device. When the temperature of the fluid heat medium supplied to the inside of the closed cross section is matched with the temperature of the fluid heat medium, the medium supply device and the discharge valve are controlled to stop the supply of the fluid heat medium and the inside of the closed cross section. Open to the atmosphere or drain the drain inside the closed cross section to control heating by the bottom heating device.
A cooking device characterized by that.

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