JP3076687U - Commercial cooking pot - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a cooking pot for business use, comprising a heating source (24) for heating the outer wall surface of a pot body (14) and a lid (16) for covering the pot body (14). So that heat can spread quickly throughout the dish. SOLUTION: A steam generator (41) for generating high-temperature steam for heating and cooking is provided, and a dish housed in the pot body (14) being heated by the heating source (24) and the lid ( Steam nozzles (51) and (51) for jetting the high-temperature steam are provided in the space between 16).

Description

[Detailed description of the invention]

[0001]

[Technical field to which the invention belongs]

 The present invention relates to a commercial cooking pot used in school lunches, employee cafeterias, etc., which shortens the cooking time and allows heat to reach the center of the ingredients even when cooking large amounts of stir-fry or grilled dishes. In this way, the heat sterilization effect is improved, and in addition, the unevenness in the heating of the food can be reduced.

[0002]

[Prior art]

 As a conventional commercial cooking pot used for school lunches, etc., there is a cooking pot having a structure as shown in FIG. A dropping hole (13) formed in a top plate (12) of the instrument body (11) has a hook body (14) mounted in a dropping state, and an opening ( The lid (16) covering the (15) is attached to the pivoting tip of the arm (18) that pivots up and down with the pivot (17) as the pivot point, and further inside the instrument body (11). Is provided with a gas burner (21) for heating the shuttle body (14).

[0003] In this case, for example, when a stir-fry such as fried noodles is to be made, the lid (16) is kept open and food is put into the kettle body (14) to burn the gas burner (21). The food is stirred once, and after the stirring, the lid (16) is temporarily closed and the food (19) is steamed so that heat is diffused throughout the food, and then the lid (16) is again closed. Open and stir the dish (19). In this way, by repeating the stirring and steaming of the dish (19), a stir-fry such as fried noodles is completed.

[0004] However, in the above-mentioned conventional apparatus, when the dish (19) is steamed, the lid (16) is simply closed so that heat is stored in the pot body (14) heated by the gas burner (21). Since there is no heat source for heating the dish (19) other than the gas burner (21), it takes a long time to steam the dish (19) and diffuse heat throughout the dish in the above-mentioned conventional one, and the total cooking time There was a problem that becomes longer. In addition, when cooking hamburgers and steaks in large quantities, if heat does not sufficiently pass through the center of the food, the center of the food is not sufficiently heat-sterilized, which is not desirable for food hygiene.

[0005]

[Problems to be solved by the invention]

 The present invention has been made in view of the above-mentioned point, and has been made in consideration of "a commercial cooking apparatus having a heating source for heating the outer wall surface of the kettle body (14) and a lid (16) covering the kettle body (14)". In the kettle, the heat is quickly diffused throughout the dish, thereby shortening the cooking time and making it easier to pass the heat to the center of the food to prevent uneven heating. Subject.

[0006]

[Means for Solving the Problems]

 [1] The technical means of the present invention for solving the above-mentioned problem is that “a steam generator for generating high-temperature steam for heating and cooking is provided, and the inside of the kettle body (14) being heated by the heating source is provided. A steam nozzle for ejecting the high-temperature steam was provided in a space between the dish stored in the container and the lid (16). "

According to the above technical means, for example, when a stir-fry such as fried noodles is to be made, the pot is heated while heating the outer wall surface of the pot main body (14) with a heating source in the same manner as the conventional one. Stir the dish in the main body (14), then continue the operation of the heating source, close the lid (16) and remove the high-temperature steam from the steam nozzle between the dish (19) and the lid (16). Spouts into space. As a result, the food (19) is actively heated from above and below by the heat from the heating source that heats the outer wall surface of the kettle body (14) and the high-temperature steam blown out from the steam nozzle, whereby the heat is cooked. Spreads quickly throughout.

[Item 2] In the above item 1, it is possible to dispose the steam nozzle on the inner peripheral portion of the upper end of the shuttle main body (14). Provided, high temperature steam from a steam nozzle provided on the lid (16) is sprayed from above onto the dish (19) in the kettle body (14).

[3] The method according to [2], wherein a plurality of the steam nozzles are provided at a constant pitch on a circumference having a common center with the lid (16). The outlet is directed toward the center of the internal space of the kettle body (14). "The high-temperature steam ejected from the plurality of steam nozzles has a low temperature because it is far from the constituent walls of the kettle body (14). It is ejected so as to merge at the central part in the shuttle body (14).

[4] The method according to any one of the items [1] to [3], wherein: "an on-off valve provided in a steam circuit for guiding high-temperature steam generated by the steam generator to the steam nozzle; And an opening / closing valve control means for maintaining the opening / closing valve in an open state for the valve opening time set by the time setting device. The time for jetting high-temperature steam to be supplied into the pot body (14) can be set with a time setting device. Therefore, compared to the case where the on-off valve is manually opened and closed, the heating time of the dish with the high-temperature steam can be made more accurate.

[5] In the above items [1] to [4], in "the heating source is an electromagnetic coil for generating an induced current in a constituent wall of the shuttle main body (14)", By adjusting the frequency, the heating amount of the outer surface of the hook body (14) can be controlled.

[Item 6] In the above item 1, the high-temperature steam having a temperature of 100 ° C. to 350 ° C. can be used, but “the high-temperature steam has a temperature of 150 ° C. to 250 ° C.” is preferable. .

[7] In the above items [1] to [6], "the lid (16) is provided with a cleaning nozzle for spraying water for cleaning onto the inner surface of the lid (16). In this method, after the inner surface of the lid (16) is appropriately cleaned with a detergent, water is jetted from the cleaning nozzle toward the inner surface of the lid (16). Then, the detergent attached to the inner surface of the lid (16) can be washed away by the jet water.

[0014]

[Effect of the invention]

 The present invention has the following specific effects because of the above configuration. Since the heat is quickly diffused throughout the cooking, the cooking time can be shortened, and the cooking unevenness is less likely to occur. In the case of item (3), the high-temperature steam from each steam nozzle is ejected so as to join at the central portion in the kettle body (14), which has a low temperature because it is far from the constituent wall of the kettle body (14), and is efficient. Heating can be performed.

In the item (4), the on-off valve is maintained in the open state for a time set by the time setting device and high-temperature steam is jetted out. The cooking time can be made accurate. In the item (7), the detergent adhered to the inner surface of the lid (16) can be washed away by the jet water from the cleaning nozzle, and the operation of cleaning the lid (16) can be easily performed.

[0016]

[Embodiment of the invention]

 Next, embodiments of the present invention will be described in detail with reference to the drawings. As shown in FIG. 1, a commercial cooking pot according to the present embodiment includes a pot body (14) which is mounted in a dropping hole (13) formed in a top plate (12) of an appliance body (11). ), A lid body (16) for opening and closing the upper end opening (15) of the shuttle body (14), and an electromagnetic coil (24) as a heating source for heating the outer wall surface of the shuttle body (14). A steam generator (41) for generating high-temperature steam to be supplied into the kettle body (14); and a time setting device (43) for setting a time for jetting the high-temperature steam into the kettle body (14). I have. Hereinafter, details of each unit will be described.

[Regarding the Kettle Body (14)] The kettle body (14), which is loaded into the dropping hole (13) formed in the top plate (12) of the instrument body (11) in a dropped state, has a substantially hemispherical shell shape. In addition, a flange (23) that protrudes from the upper end of the outer periphery of the upper end and engages with the periphery of the drop-in hole (13) from above. As shown in FIG. 2, a support bracket (35) is continuously connected to a portion of the flange (23) located on the front side of the instrument, and the tip of the support bracket (35) is connected to the instrument body (11). Is fixed to a fixed leg (36) disposed on the support shaft (37) so as to be vertically rotatable. When the hook body (14) is turned upright about the support shaft (37) as a fulcrum, the periphery of the opening (15) of the hook body (14) is viewed from above the food take-out pan (38). It has become. In addition, a drain pipe (61) for draining washed and dirty water is connected to the center of the bottom of the kettle body (14), and an open / close handle (63) is connected to the drain pipe (61). ) Is provided with a drain valve (62) that can be opened and closed. Thus, the water after washing the inside of the kettle body (14) is discharged from the drain pipe (61) to the outside via the drain valve (62) in the open state.

[Regarding Lid (16)] At the center of the lid (16) covering the opening (15) of the shuttle body (14), a washing water jet for cleaning the inner surface of the lid (16) is provided. A cleaning nozzle (31) for spraying cleaning water on the inner surface of the lid (16) is provided at a downstream end of the cleaning water jetting tool (30). . The washing water jetting tool (30) is supplied with water through a water supply pipe (not shown). Also, the lid (16) is arranged so as to be aligned on the circumference centered on the disposition portion of the washing water spouting tool (30) (on the circumference common to the lid (16)). The steam nozzles (51) and (51) arranged at an interval of degrees are provided, and the steam nozzles of the steam nozzles (51) and (51) face the center of the internal space of the kettle body (14). ing.

Each of the steam nozzles (51) (51) is supplied with high-temperature steam from a ring-shaped annular pipe (52) passing through these arrangement portions. A straight pipe (53) projecting radially outward from the periphery of the lid (16) is connected to the annular pipe (52), and the upstream end of the straight pipe (53) is connected to a steam supply pipe (55). ) (See FIG. 2). The steam supply pipe (55) protrudes above the top plate (12) in the vicinity of the side of the instrument body (11). Thus, the lid (16) can rotate up and down with the steam supply pipe (55) located near the side of the appliance body (11) as a pivot point.

The steam supply pipe (55) is connected to a steam generator (41) in the instrument body (11), and the steam supply pipe (55) is connected to a time setting device (43) described later. An on-off valve (56) that opens for a set time is provided. Therefore, when the on-off valve (56) is opened, the high-temperature steam generated by the steam generator (41) is supplied to the steam supply pipe (55) → the straight pipe (53) → the annular pipe (52) → the steam. The water flows along a path connected to the nozzles (51) and (51) and is jetted into the shuttle body (14). The straight pipe (53) is covered with a decorative cover (50) from above.

[Electromagnetic Coil (24)] The electromagnetic coil (24) as a heating source for heating the pot body (14) has a three-dimensional shape capable of substantially entirely surrounding the outer wall surface of the pot body (14). When a high-frequency current flows through the electromagnetic coil (24), an induction current flows through the constituent walls of the kettle body (14), and the joule heat at this time causes the kettle body ( 14) is heated. The electromagnetic coil (24) is supported by a coil receiver (25) that supports the electromagnetic coil (24) in a manner to surround the electromagnetic coil (24) from below, and the coil receiver (25) is attached to a fixing portion of the instrument body (11). Fixed. A central hole (22) (26) is formed in the center of the bottom of the electromagnetic coil (24) and the coil receiver (25), and the drainage projecting from the bottom of the pot of the pot body (14) set horizontally. The pipe (61) projects downward from the central holes (22) and (26).

[Steam Generator (41)] The steam generator (41) for generating high-temperature steam to be supplied to the pot body (14) is supplied with water from a water supply pipe (not shown). At the same time, the steam generator (41) is provided with a steam generation tank that is heated by a steam generation heater and constantly generates high-temperature steam, and this high-temperature steam is supplied to the above-mentioned steam supply pipe (55). It has become so.

[Regarding Time Setting Device (43)] An operation switch (46) is formed on an operation section (44) formed in front of the appliance body (11), and high-temperature steam is blown into the pot body (14). Setting device (43) for setting the valve opening time for opening the on-off valve (56), a steam ejection switch (47) to be supplied when the high-temperature steam is ejected, and the time setting device A time display (45) for displaying the time set in (43) is provided. Then, when the high-temperature steam ejection time is set by the time setting device (43) and the steam ejection switch (47) is turned on, the on-off valve (56) is opened for the valve opening time.

[Actual Use] Next, the actual use of the commercial cooking pot will be described. First, the steam generator (41) is operated by turning on a power switch (not shown), whereby high-temperature steam is generated in the steam generator (41). Next, the lid (16) covering the opening (15) of the shuttle body (14) is raised to open. That is, the lid (16) is raised and rotated at the joint (54) portion rotatably fitted to the steam supply pipe (55) projecting upward from the top plate (12) of the instrument body (11), Thereby, the lid (16) is maintained in the open state shown by the imaginary line in FIG. Next, when food for yakisoba, for example, is put into the kettle body (14) and the operation switch (46) is turned on, a high-frequency current flows through the electromagnetic coil (24), and the kettle body (14) is electromagnetically heated. Thereby, the food in the pot body (14) is heated. At the time of this heating, the cook stirs the inside of the kettle body (14) with rice scoop or the like.

After heating the food in the pot body (14) for a predetermined time with the electromagnetic coil (24), the lid (16) is closed, and the steam ejection time is set by the time setting device (43) to set the steam ejection switch. When (47) is injected, the on-off valve (56) opens for the set time, whereby high-temperature steam generated by the steam generator (41) is released from the on-off valve (56) in the open state. The steam flows from the straight pipe (53) through the steam circuit connected to the annular pipe (52) via the downstream end of the supply pipe (55), and flows from the steam nozzles (51) (51) connected to the annular pipe (52) to the kettle. High-temperature steam is jetted into the main body (14). Then, the dish in the kettle body (14) is heated from above and below by the electromagnetic coil (24) and the high-temperature steam. Unevenness can be prevented.

When the time set by the time setting device (43) elapses, the on-off valve (56) closes and the high-temperature steam is ejected from the steam nozzles (51) and (51) into the pot body (14). Stops. Therefore, in the present embodiment, the control mechanism that maintains the on-off valve (56) in the open state for the time set by the time setting device (43) corresponds to the on-off valve control means described above. Next, the lid (16) is opened and the food in the kettle body (14) is stirred while being heated by the electromagnetic coil (24) .After that, the lid (16) is closed again to remove the high-temperature steam. Heat the combined dishes. In this way, the work of stirring and heating the inside of the kettle body (14) with the electromagnetic coil (24), the closing of the lid (16) and the supply of high-temperature steam into the kettle body (14) while the electromagnetic coil ( 24) Repeat the operation to activate the cooking operation.

Next, in a state where the lid (16) is raised and opened, the shuttle body (14) is further raised and rotated using the support shaft (37) located on the front side of the device as a rotation fulcrum. Thus, the shuttle main body (14) is maintained in the upright posture shown by the solid line in FIG. Then, the lower end of the opening (15) of the pot body (14) is in a state desired from above with respect to the food take-out pan (38), and in this state, the food take-out pan ( 38) Scoop out the dish (19).

Next, an operation for cleaning the inside of the shuttle main body (14) and the lid (16) will be described. When cleaning the inside of the kettle body (14), set the kettle body (14) in a horizontal position and use the hot water tap (81) or water tap (82) provided on the upper surface of the appliance body (11). Wash the inside of the kettle body (14) while using hot and cold water. Then, the water remaining in the kettle body (14) after the washing is drained from the drain pipe (61). That is, the doors (71) (71) disposed at the lower front part of the appliance body (11) are opened, and the opening / closing handle (63) of the drain valve (62) is opened, whereby the kettle body (14) is opened. The washed water remaining in) is drained from the lower end of the drain pipe (61). On the other hand, when cleaning the inner surface of the lid (16), the inner surface of the lid (16) is appropriately cleaned with a detergent, and then the lid (16) is washed from the cleaning nozzles (31) (31) of the cleaning water jetting tool (30). Spray water toward the inner surface of 16) and wash it away.

[Others] In the above embodiment, the electromagnetic coil (24) is used to heat the constituent walls of the shuttle main body (14), but a gas burner may be used instead. In the above embodiment, the steam supply opening / closing valve (56) is opened for the valve opening time set by the time setting device (43), but the operation section (44) is provided with the valve opening button and the valve closing valve. A button may be provided, and when the valve open button is turned on, the on-off valve (56) may be kept open until the valve close button is turned on.

[Brief description of the drawings]

FIG. 1 is a longitudinal sectional view of a partially cutaway view of a commercial cooking pot according to an embodiment of the present invention as viewed from the front.

FIG. 2 is a vertical sectional view of a partially cutaway view of the commercial cooking pot according to the embodiment of the present invention as viewed from the side.

FIG. 3 is an explanatory view of a conventional example.

[Explanation of symbols]

 (14) ・ ・ ・ Hook body (16) ・ ・ ・ Cover (24) ・ ・ ・ Electromagnetic coil (31) ・ ・ ・ Cleaning nozzle (43) ・ ・ ・ Time setting device (51) ・ ・ ・ Steam nozzle ( 56) ・ ・ ・ On-off valve

Claims (7)

[Utility model registration claims] 1. A commercial cooking pot provided with a heating source for heating the outer wall surface of the pot body (14) and a lid (16) covering the pot body (14). A steam generator for generating steam, and a steam nozzle for jetting the high-temperature steam into a space between the dish housed in the pot body (14) being heated by the heating source and the lid (16) , A commercial cooking pot. 2. The cooking pot according to claim 1, wherein the steam nozzle is disposed on the lid (16). 3. The commercial cooking pot according to claim 2, wherein a plurality of the steam nozzles are provided at a constant pitch on a circumference having a common center with the lid (16), A cooking pot for business use, wherein a steam jet port of each of the steam nozzles faces a central portion of an internal space of the pot body (14). 4. The commercial cooking pot according to any one of claims 1 to 3, wherein an on-off valve provided in a steam circuit that guides high-temperature steam generated by the steam generator to the steam nozzle; A commercial cooking pot comprising: a time setting device that sets a valve opening time of a valve; and an opening / closing valve control unit that maintains the opening / closing valve in an open state for the valve opening time set by the time setting device. 5. The commercial cooking pot according to claim 1, wherein the heating source is an electromagnetic coil that generates an induced current in a component wall of the main body (14). Kettle. 6. The commercial cooking pot according to claim 1, wherein the high-temperature steam has a temperature of 150 ° C. to 250 ° C. 7. The commercial cooking pot according to claim 1, wherein the lid (16) has a cleaning nozzle for spraying water for cleaning onto an inner surface of the lid (16). , A commercial cooking pot.