JP3173211B2 - Fried egg making equipment - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an apparatus for producing food, and more particularly to an apparatus for producing food on a commercial scale by subjecting a chicken egg to heat treatment from one side and producing the food commonly referred to as fried egg. It is.

[0002]

2. Description of the Related Art Conventionally, when large quantities of this type of fried egg are produced, it is difficult and inefficient to maintain uniform quality if they are baked by an open fire as in general households. Therefore, for example, as shown in FIG.
A plurality of molds 91 are placed on the mold 91, the eggs are broken into the molds 91, and the chicken eggs 80 are filled and steamed with steam. It was produced as boiled eggs.

[0003]

However, in the fried egg produced by the above-mentioned conventional manufacturing method, the surface of the yolk is not covered with a white thin film so that it does not form a colorfully vivid eye, or the back of the yolk does not. This makes it impossible to brown, which is a significant departure from the standard concept that consumers have for fried eggs, and poses a problem that is unacceptable in terms of shape and texture. In addition, the yolk position is not fixed in terms of shape, the product value is poor, and the fried egg itself does not have a substantial means of supplying products that satisfy consumers despite a large market forecast A challenge had arisen.

[0004]

According to the present invention, as a specific means for solving the above-mentioned problems, an egg storage recess for storing the broken eggs and a water storage recess for generating heated steam are provided. A heating plate including a hot plate formed and having a detachable lid portion, an upper fire burner portion and a lower fire burner portion for heating the hot plate from upper and lower surfaces, and a predetermined tact time. The egg storage recess of the hot plate is formed in a substantially concave spherical shape whose center is deepened at the bottom, and a position corresponding to the bottom of the hot plate is a meat of the center. The upper fire burner section and the lower fire burner section of the heating furnace are formed as a unit for each stroke of the conveyor, and the lower fire burner section is Concentrated heating is performed in the egg storage concave portion and the water reservoir concave portion of the hot plate, and the conveyer is provided with an empty feeding section for cooling the hot plate between the end and the beginning of the baking process. An object of the present invention is to solve the problem by providing a fried egg making apparatus characterized by the fact that the quality can be provided to satisfy consumers.

[0005]

Next, the present invention will be described in detail based on an embodiment shown in the drawings. 1 shows a fried egg manufacturing apparatus according to the present invention. The fried egg manufacturing apparatus 1 is roughly divided into a hot plate 10 for holding broken eggs.
And a heating furnace 2 for heating the hot plate 10
And a conveyor 30 for transferring the hot plate 10 in the heating furnace 20 and performing a necessary process such as applying edible oil to the hot plate 10, for example.

First, the hot plate 10 will be described. As shown in FIGS. 2 and 3, the hot plate 10 is made of a suitable metal member such as aluminum, and is formed in a substantially pot-like shape. The hot plate 10 has, for example, four egg storage recesses 11 formed in a circumferential shape, a water reservoir recess 12 formed in the center, and a detachable lid 13. When the cover 13 is attached, the hot plate 10
The egg storage recess 11 in a closed chamber formed by
And the water reservoir recess 12 are located together.

As shown in the cross-sectional view of FIG. 3, the egg storage recess 11 has a bottom surface 11a formed as a substantially concave spherical shape having a deep center portion. When the storage recess 11 is filled with the broken egg 40, the yolk 41 is always located at the center, which is the deepest part of the bottom surface 11a, and the fried egg produced by this can be formed into a highly uniform shape. It is possible.

In addition, since the position of the yolk 41 in the egg storage recess 11 can be determined in the yolk 41 as described above, the distribution of heat at the time of heating can also be easily determined. Hot plate 10
The thickness t of the portion where the egg storage recess 11 is provided is such that the central portion of the bottom surface 11a, that is, the portion where the yolk 41 is located and a large amount of heating is required is thin.

The water reservoir recess 12 is formed, for example, in a cylindrical shape and is filled with water. When the hot plate 10 is heated, the filled water evaporates to become steam. The interior of the yolk 41 is filled with the lid 13 and the interior of the yolk 41 is adjusted so that the appearance of the yolk 41 is not impaired by, for example, generating bubbles. At the same time, the surface side of the egg 40 is replenished with water to maintain the so-called freshness and make the finish beautiful.

As shown in FIG. 4, the heating furnace 20 comprises an upper fire burner section 21 and a lower fire burner section 22. At this time, the upper fire burner section 21 includes, for example, a gas burner and a skeleton. Are combined with the infrared heating type, whereas the other lower fire burner section 22 is a direct heating type using a gas burner flame, and the flame of the lower fire burner section 22 is Egg storage recess 11
The position is set so as to hit only the portion of the water reservoir recess 12.

At this time, the upper fire burner section 21 and the lower fire burner section 22 are arranged as a unit for each stroke of the conveyor 30 described later. If the stroke transfer is performed in 30 seconds tact, one unit of the upper fire burner 21 and the lower fire burner 22 heats the hot plate 10 for only 30 seconds, and the number of units is adjusted to 30 seconds. Is obtained as an arbitrary heating time. In addition, since the lower fire burner section 22 is of the direct heating type as described above, scorching or the like can be freely provided, so that it does not give an uncomfortable feeling in terms of texture.

As described above, the conveyor 30 performs a stroke transfer at a predetermined tact, and a cover for attaching the cover 13 to the hot plate 10 which is a necessary process for producing fried eggs. Covering portion 31, cover removing portion 32 for removing cover 13 at a necessary time, cover returning portion 33 for transferring cover 13 removed by cover removing portion 32 to cover covering portion 31, hot after use. A cleaning unit 34 for cleaning the plate 10, an oil supply unit 35 for supplying edible oil to the hot plate 10, an extension unit 36 for extending the edible oil,
A water supply unit 37 for supplying water to the water reservoir recess 12 is provided with an appropriate configuration as needed (see FIG. 1).

In addition to the above, in the present invention, the conveyor 30
Is provided between the end and the beginning of the baking process, and cools the hot plate 10 that has been once used and has increased in temperature to a predetermined temperature, so that the next baking can be performed. Air cooling may be used when a sufficient air conveyance section is obtained, and water cooling is used when the air conveyance section is insufficient.

Next, the steps of producing the fried egg by the fried egg manufacturing apparatus 1 having the above configuration will be described in the order of the steps.
First, as shown in FIG. 1, cleaning is performed by the cleaning unit 34, edible oil is supplied by the oil supply unit 35, expansion is performed by the extension unit 36, and water is supplied to the water reservoir 12 by the water supply unit 37. The broken egg storage recess 11 of the hot plate 10 is filled with the broken eggs, and is transferred to the heating furnace 20 in a state where the lid 13 is attached by the lid attaching portion 31.

At this time, the heating furnace 20 is unitized and arranged for each stroke of the conveyor 30 together with the upper fire burner 21 and the lower fire burner 22, so that one tact of the conveyor 30 is used as a unit. Can be set, and the heating power can be adjusted for each unit.

Therefore, for example, when soft baking is required, the heating time and the heating power may be set accordingly.
For example, when the tact time is 30 seconds, the lower fire burner 22 is heated with medium heat for 2 minutes 30 seconds, then the upper fire burner 21 is heated with strong heat for 1 minute, and then the lid 13 is heated. When it is determined that it is preferable to heat the lower fire burner section 22 with low heat for 1 minute in a detached state, first, 5 units of the lower fire burner section 22 are set to medium heat in front of the lid outer portion 32, and then What is necessary is just to set two units of the upper fire burner part 21 to high heat power, and to set two units of the lower fire burner part 22 behind the lid removal exterior 32 to low heat power.

The fried egg which has been baked as described above is removed, and the hot plate 10 is placed on the conveyor 30.
Is transferred to the idling section 38, and is cooled to a predetermined temperature, and reaches the cleaning section 34 again. Therefore,
When the temperature of the hot plate 10 reaches the cleaning section 34, the temperature of the hot plate 10 is always constant, so that heat is not accumulated in the next and subsequent processes until the previous time, and a constant finish is guaranteed. Become.

[0018]

As described above, according to the present invention, the bottom surface of the egg storage recess of the hot plate is formed into a concave spherical surface and the wall thickness is varied, so that the egg to be filled has a uniform shape and a high heating efficiency. Provide uniformity, make the heating temperature on the front side appropriate by the lid and the water reservoir, and furthermore, set the appropriate heating amount freely by the unitized heating furnace, and use it by the empty feeding part. By cooling the hot plate later, the fried egg manufacturing apparatus of the present invention can stably and continuously produce the fried egg as the consumer has as a predetermined idea, thereby making it impossible to produce conventionally. It has an outstanding effect of being able to provide fried eggs to the enabled markets.

[Brief description of the drawings]

FIG. 1 is a plan view showing an embodiment of a fried egg manufacturing apparatus according to the present invention.

FIG. 2 is a plan view showing a main part of the same embodiment.

FIG. 3 is a sectional view taken along the line AA of FIG. 2;

FIG. 4 is a sectional view taken along line BB in FIG. 1;

FIG. 5 is a perspective view showing a conventional example. DESCRIPTION OF SYMBOLS 1 ... Egg fried egg manufacturing apparatus 10 ... Hot plate 11 ... Egg storage concave part 12 ... Water pool part 13 ... Lid part 20 ... Heating furnace 21 ... Top fire burner part 22 ... Bottom fire burner part 30 ... … Conveyor 38 …… Air transport unit

Continuation of the front page (56) References JP-A-55-118372 (JP, A) JP-A-61-128865 (JP, A) JP-A-6-98824 (JP, A) JP-A-2-53461 (JP) JP-A-55-124475 (JP, A) JP-A-3-180148 (JP, A) JP-A-54-107558 (JP, A) JP-A-1-59525 (JP, U) JP-A 55-15531 (JP, U) Shokai Sho 56-98130 (JP, U) JP-B-41-5898 (JP, B1) (58) Fields investigated (Int. Cl. ⁷ , DB name) A23L 1/32 A47J 37/10 311

Claims (1)

(57) [Claims] 1. A hot plate having a detachable lid formed with an egg storage recess for storing broken eggs and a water storage recess for generating heated steam, and the upper and lower hot plates being separated from each other. A heating furnace composed of an upper fire burner section and a lower fire burner section for heating from a surface, and a conveyor for transferring the hot plate by stroke at a predetermined tact, and the egg storage recess of the hot plate is centered on a bottom surface. A portion corresponding to the bottom surface of the hot plate is formed so as to reduce the thickness of the central portion, and the upper and lower burners of the heating furnace are formed. The unit is provided as a unit for each stroke of the conveyor, and the lower fire burner unit is configured to heat concentratedly into the egg storage recess and the water storage recess of the hot plate, A fried egg making apparatus, characterized in that an idle feeding section for cooling the hot plate is provided on the conveyor between the end and the start of the baking process.