JP3688680B2 - Cooking equipment - Google Patents

Description

[0001]
BACKGROUND OF THE INVENTION
  The present invention relates to a cooking device provided with a cooking container for cooking fluid cooking ingredients.About.
[0002]
[Prior art]
For example, when cooking soups with fluidity (fluid cooking ingredients) into which beef and the like have been added using a cooking container such as a pan, oil (fat), protein, tannins, minerals, Etc. will dissolve in the soup. And components, such as oil with comparatively light specific gravity among various components contained in soups, float and stay in the surface vicinity of soups, and form lye etc.
[0003]
Thus, when cooking fluid cooking ingredients such as soups, oil with a relatively low specific gravity is fluid cooking as an impure ingredient (fluid springing ingredients) having fluidity such as ash juice. It may stay near the surface of foodstuffs. The fluid spilled food that stays on the surface of the fluid cooking food directly impairs the taste of the fluid cooking food being cooked, or causes heating unevenness etc. in the fluid cooking food. It is unfavorable because it may indirectly impair the taste. For this reason, when cooking the fluid cooking food, it is desirable to appropriately remove the fluid springing food that stays in the vicinity of the surface of the fluid cooking food from the fluid cooking food. Moreover, removing the fluid springing ingredients that can be configured to contain oil or the like from the fluid cooking ingredients may provide nutritionally favorable results.
[0004]
Conventionally, removal of such fluid springy ingredients has been performed manually by a cook or the like, and the removal timing has generally been determined based on the experience of the cook or the like.
[0005]
[Problems to be solved by the invention]
However, when the fluid swelling food that stays in the vicinity of the surface of the fluid cooking food in the cooking container is removed manually by a cook or the like, the removal operation becomes very complicated.
[0006]
In addition, the degree of removal and the timing of removal of the fluid springy ingredients may vary greatly depending on the experience and skill of the cook. For this reason, when a cook etc. change, the removal grade and the timing of removal of a fluid outflowing foodstuff may also be fluctuate | varied, and it is difficult to remove a fluid outflowing foodstuff stably.
[0007]
In addition, it is very difficult to remove only the fluid source from the cooking container when removing the fluid source from the cooking fluid, and the fluid source is also removed from the cooking container along with the fluid source. May end up. Conventionally, the fluid cooking ingredients removed in this way may be disposed of together with the fluid springing ingredients removed together, and the fluid cooking ingredients may be wasted. It was.
[0008]
The present invention has been made in view of the circumstances as described above, and can appropriately remove fluid springing ingredients from fluid cooking ingredients that have been cooked, and can also eliminate waste of fluid cooking ingredients. An object of the present invention is to provide a cooking device that can be prevented automatically.
[0009]
Also, the vertical position of the interface between the first fluid food layer composed of a fluid food material having a relatively low specific gravity and the second fluid food material layer composed of a fluid food material having a relatively high specific gravity It is an object of the present invention to provide an interface position detecting means that can easily detect an interface position detecting means that can be suitably used in the above-described cooking apparatus.
[0010]
  The present inventionA cooking container, a heating device for heating the fluid cooking food charged in the cooking container, and an overflow container installed adjacent to the cooking container, the fluid cooking food and the fluidity An overflow container provided so as to flow when a fluid springy ingredient generated from cooking ingredients overflows from the cooking container, the cooking container and the overflow container are connected, and fluid cooking in the overflow container A circulation line provided for feeding food from the overflow container into the cooking container, a circulation regulator for adjusting the flow state of fluid cooking food in the circulation line, and the overflow container, A first fluid food layer composed of fluid spring ingredients with a relatively low specific gravity, and fluid cooking with a relatively heavy specific gravity Interface position detecting means for detecting the vertical position of the interface between the second fluid food material layer composed of the material, the first fluid food material layer and the second fluidity detected by the interface position detecting means A circulation regulator control means for controlling the circulation regulator based on the vertical position of the interface with the food material layer, and the interface position detection means is a float comprising a weight for adjusting specific gravity, By adjusting the weight of the weight for adjusting the specific gravity, a float that can be adjusted to a specific gravity so as to float between the first fluid food material layer and the second fluid food material layer, and the vertical of the float And a float detecting means capable of detecting a vertical position of an interface between the first fluid food layer and the second fluid food layer by detecting a direction position. EquipmentIt is.
[0011]
For example, the float detecting means can use an optical sensor that detects the vertical position of the float by an optical method, and the first fluid food layer and the second fluid food material are used by using the optical sensor. By detecting the vertical position of the float floating between the layers, the vertical position of the interface between the first fluid food material layer and the second fluid food material layer can be detected.
[0012]
Further, the float detection means may include a contact body, and may use a mechanical sensor that detects a vertical position of the float based on a contact state between the float and the contact body, and uses the mechanical sensor. Thus, the vertical position of the interface can be detected by detecting the vertical position of the float that floats between the first fluid food layer and the second fluid food layer.
[0013]
Further, the float is a float including a weight for adjusting the specific gravity and a first magnetic effector affected by the magnetic force, and the float detecting means includes a second magnetic effector affected by the magnetic force, and the first magnetic force A magnetic force sensor that detects the vertical position of the float based on the magnetic force acting between the influencer and the second magnetic influencer can also be used.
[0015]
DETAILED DESCRIPTION OF THE INVENTION
Embodiments of the present invention will be described below with reference to the drawings.
[0016]
First embodiment
1 to 4 are views showing a first embodiment of the present invention. Drawing 1 is a figure showing the schematic structure of the whole cooking device, and is the figure which looked at the cooking device from the side. FIG. 2 is a diagram illustrating a schematic configuration of the entire cooking apparatus, and is a view of the cooking apparatus as viewed from above. FIG. 3 is a diagram showing a schematic configuration of the interface sensor. FIG. 4 is a flowchart for explaining each process such as discharge of fluid springy ingredients and replenishment of fluid cooking ingredients in the overflow container.
[0017]
As shown in FIGS. 1 and 2, the cooking device 1 is installed so as to be adjacent to the cooking vessel 3, a heater (heating device) 5 provided at the lower portion of the cooking vessel 3, and the cooking vessel 3. An overflow container 7, a circulation line 9 connecting the cooking container 3 and the overflow container 7, and a circulation pump (circulation regulator) 11 attached to the circulation line 9 are provided. In addition, the cooking device 1 is connected to the lower side wall portion of the overflow container 7 and extends to the outside of the cooking device 1, and a discharge solenoid valve (discharge regulator) attached to the discharge line 13. 15.
[0018]
The cooking container 3 is suitably used when cooking the flowable cooking ingredients that have been charged, and has a pan-like shape in the present embodiment. In addition, the fluid cooking food material thrown into the cooking container 3 should just be a food material which has fluidity | liquidity and can be cooked by heating. For example, it is used for cooking such as beef bowl, stew, curry, etc., and it is solid food (eg meat such as beef, vegetables such as onion etc.) and / or gel food and liquid food (eg sauce) Etc.) can be put into the cooking container 3 and cooked by heating.
[0019]
The heater 5 is for heating the fluid cooking ingredients put into the cooking container 3 and adjusts the heating amount for the fluid cooking ingredients in the cooking container 3 artificially or by a control mechanism (not shown). Can be done.
[0020]
The fluid cooking ingredients in the cooking container 3 heated by the heater 5 contain various components such as oil (fats), proteins, tannins, minerals, and the like. Among these various components, the oil having a lighter specific gravity than the fluid cooking food floats in the fluid cooking food and stays as fluid springy food such as lye in the vicinity of the surface of the fluid cooking food.
[0021]
The overflow container 7 is provided so as to flow when the fluid cooking ingredients and the fluid springy ingredients generated from the fluid cooking ingredients overflow from the cooking container 3 (see FIGS. 1 and 2).
[0022]
The circulation line 9 is connected to the bottom of the overflow container 7, and the fluid cooking ingredients in the overflow container 7, which has a relatively high specific gravity compared to the fluid springing ingredients, are transferred from the overflow container 7 to the cooking container 3. Is provided to send to.
[0023]
The circulation pump 11 is provided for adjusting the flow state of the fluid cooking food in the circulation line 9. That is, the flow state of the fluid cooking food fed (circulated) from the overflow container 7 to the cooking container 3 through the circulation line 9 is adjusted by the circulation pump 11. Here, “the flow state of the fluid cooking food in the circulation line 9” means whether or not the fluid cooking food flows in the circulation line 9, the flow rate of the fluid cooking food, the flow rate of the fluid cooking food, Etc.
[0024]
The discharge line 13 is provided in order to discharge the fluid springy food in the overflow container 7 from the overflow container 7 to the outside of the heating cooking apparatus 1. Note that the connection position between the discharge line 13 and the overflow container 7 is located above the position where the optical sensor (float detection means) 23 of the interface sensor 17 described later detects the float 21. Moreover, the edge part of the side connected with respect to the overflow container 7 among the edge parts of the discharge line 13 is located above the edge part of the side outside the system of the heating cooking apparatus 1, and the inside of the overflow container 7 The fluid springy ingredients are discharged from the overflow container 7 to the outside of the cooking device 1 by using the action of gravity.
[0025]
The discharge solenoid valve 15 is provided in order to adjust the flow state of the fluid springy food in the discharge line 13. More specifically, the flow state of the fluid springy food that is sent (discharged) from the overflow container 7 to the outside of the cooking device 1 via the discharge line 13 is adjusted by the discharge solenoid valve 15. It is like that. Here, “the flow state of the fluid springy food material in the discharge line 13” means whether or not the fluid springy food material flows in the discharge line 13, the flow rate of the fluid springy food material, the flow rate of the fluid springy food material, Etc.
[0026]
The heating cooking apparatus 1 includes a first fluid food material layer 38 made of a fluid springing food material having a relatively low specific gravity and a fluid cooking food material having a relatively heavy specific gravity in the overflow container 7. An interface sensor (interface position detecting means) 17 for detecting the vertical position of the interface 40 between the two-fluid food material layer 39 is further provided.
[0027]
As shown in FIG. 3, the interface sensor 17 includes a float 21 having a weight balancer (weight for adjusting specific gravity) 19 and an optical sensor 23 that detects the vertical position of the float 21 by an optical method. ing.
[0028]
The specific gravity of the float 21 is adjusted by adjusting the weight of the weight balancer 19. In this embodiment, the float 21 includes the first fluid food layer 38 and the second fluid food material layer 39. The specific gravity is adjusted so that it floats between.
[0029]
In addition, a cylindrical and net-like guide cylinder 25 is provided in the overflow container 7. The guide cylinder 25 is provided so as to extend linearly in the vertical direction, and is fixedly supported on the overflow container 7 via a guide holder 27. A float 21 is disposed in the guide cylinder 25, and the float 21 is movable in the vertical direction along the guide cylinder 25.
[0030]
In the present embodiment, the optical sensor 23 is installed at a position having a predetermined height from the bottom of the overflow container 7 and at a predetermined position on the side wall of the overflow container 7. The optical sensor 23 is provided so as to emit a light beam 24 in a horizontal direction at a predetermined height from the bottom of the overflow container 7 (see FIG. 3). The optical sensor 23 detects the float 21 when the float 21 crosses the light beam 24 emitted from the optical sensor 23, and the vertical position of the float 21 is determined from the bottom of the overflow container 7 based on the detection. It is possible to detect that it is at a predetermined height. Since the float 21 is adjusted so as to float between the first fluid food material layer 38 and the second fluid food material layer 39, the interface sensor 17 includes the optical sensor 23 of the float 21 as described above. By detecting the vertical position, it is detected that the vertical position of the interface 40 between the first fluid food layer 38 and the second fluid food layer 39 is also at a predetermined height from the bottom of the overflow container 7. Be able to.
[0031]
In the vicinity of the float 21 in the overflow container 7, that is, in the vicinity of the range in which the float 21 can move along the guide tube 25, at least one of the fluid cooking ingredients and the fluid springing ingredients in the vicinity of the float 21 is generated. An anti-vibration device (anti-vibration means) 29 is provided for preventing the oscillation. In the present embodiment, the anti-vibration device 29 is constituted by a so-called punching metal 29 in which a plate-like member is provided with one or more anti-vibration holes, and the punching metal 29 is in the overflow container 7. A plurality of sheets are installed in the vicinity of the float 21.
[0032]
On the other hand, a control device 31 is connected to the optical sensor 23 of the interface sensor 17, and the control device 31 is also connected to the circulation pump 11 and the discharge electromagnetic valve 15. The control device 31 includes a circulation pump control unit (circulation regulator control unit) 33 and a discharge electromagnetic valve control unit (discharge regulator control unit) 35.
[0033]
The circulation pump control unit 33 controls the circulation pump 11 based on the vertical position of the interface 40 between the first fluid food layer 38 and the second fluid food material layer 39 in the overflow container 7 detected by the interface sensor 17. It comes to control. By controlling the circulation pump 11 with the circulation pump control unit 33, for example, the presence or absence of the flow of the fluid food in the circulation line 9, the flow rate of the fluid food in the circulation line 9, the flow rate, and the like can be adjusted. It is like that.
[0034]
The discharge solenoid valve control unit 35 is configured to discharge based on the vertical position of the interface 40 between the first fluid food layer 38 and the second fluid food material layer 39 in the overflow container 7 detected by the interface sensor 17. The electromagnetic valve 15 is controlled. Specifically, the opening and closing of the discharge solenoid valve 15 is adjusted by the discharge solenoid valve control unit 35. For example, the presence or absence of flow of the fluid food in the discharge line 13, the flow rate of the fluid food in the discharge line 13, The flow rate, etc. can be adjusted.
[0035]
Further, an alarm device (notification means) 37 is connected to the interface sensor 17. Based on the detection result of the interface sensor 17, the alarm device 37 sends the first fluid food layer 38 and the second fluid food material layer 39 in the overflow container 7 to the related person (for example, the cook) of the heating cooking device 1. The position of the interface 40 in the vertical direction can be notified. More specifically, the alarm device 37 is provided to sound an alarm when the optical sensor 23 of the interface sensor 17 detects the float 21.
[0036]
Next, the operation of the present embodiment having such a configuration will be described.
[0037]
When cooking the fluid cooking food in the cooking container 3, first, the cooking container 3 is filled with the fluid cooking food, and a predetermined amount of the fluid cooking food is stored in the overflow container 7. At this time, the fluid cooking food stored in the overflow container 7 is preferably a liquid food having high fluidity.
[0038]
Then, the fluid cooking ingredients in the cooking container 3 are cooked by the heater 5. At this time, among various components contained in the fluid cooking ingredients, components such as oil (fat) having a relatively light specific gravity surface, and gradually become fluid exudation ingredients such as lye in the vicinity of the surface of the fluid cooking ingredients. Stay.
[0039]
In this way, when the fluid spilling food stays in the vicinity of the surface of the fluid cooking food in the cooking container 3 during the cooking process, the circulation pump 11 is operated and a certain amount of fluid cooking food is produced. Is sent from the overflow container 7 through the circulation line 9 into the cooking container 3. As a result, fresh fluid cooking ingredients that do not contain fluid springing ingredients are replenished into the cooking container 3 via the circulation line 9 and are substantially the same as the fluid cooking ingredients sent via the circulation line 9. A quantity of fluid springy ingredients and fluid cooking ingredients overflow from the cooking container 3 and flow into the overflow container 7. For this reason, in the cooking container 3, the fluid springing foodstuff which stayed in the surface vicinity of the fluid cooking foodstuff is removed by the overflow to the overflow container 7, and the fluid cooking foodstuff which does not contain the fluidity springing foodstuff However, it will be replenished from the overflow container 7 via the circulation line 9, and a very preferable state will be ensured for the heating cooking of the fluid cooking food.
[0040]
By the way, the fluid swelling food material and the fluid cooking food material that have overflowed from the cooking container 3 and flowed into the overflow container 7 are separated in the overflow container 7. In other words, the fluid springy food has a lighter specific gravity than the fluid cooking food, so that it floats in the overflow container 7 and stays on the surface of the fluid cooking food. Accordingly, in the overflow container 7, the first fluid food material layer 38 composed of a fluid springing food material having a relatively low specific gravity is formed on the upper side, and is composed of a fluid cooking food material having a relatively high specific gravity. A second fluid food material layer 39 is formed below the first fluid food material layer 38 (see FIGS. 1 and 3). For this reason, when the fluid food in the overflow container 7 is sent to the cooking container 3 through the circulation line 9, the fluid food to be sent into the cooking container 3 through the circulation line 9 connected to the bottom of the overflow container 7. Is a fluid cooking ingredient that constitutes the second fluid ingredient layer 39 formed below. Therefore, according to the heating cooking apparatus 1 of this Embodiment, the fluid springing outflow material which overflowed in the overflow container 7 from the cooking container 3 will be returned to the cooking container 3 again through the circulation line 9. Inconvenience can be effectively prevented.
[0041]
Then, as the cooking time of the fluid cooking ingredients in the cooking container 3 elapses, the fluid cooking ingredients gradually produce fluid springing ingredients, so that the circulation pump 11 according to the generation of the fluid springing ingredients. The fluid cooking ingredients and fluid springing ingredients are caused to overflow from the cooking container 3 to the overflow container 7. Then, when cooking of the fluid cooking food with the operation of the circulation pump 11 is performed for a long time, the fluid springing food is gradually accumulated in the overflow container 7 with the passage of time. For this reason, in the overflow container 7, with time progress, the ratio of the 1st fluidity food material layer 38 comprised with a fluid outflowing foodstuff compared with the 2nd fluidity food material layer 39 comprised with a fluid cooking foodstuff. The vertical position of the interface 40 between the first fluid food material layer 38 and the second fluid food material layer 39 gradually decreases.
[0042]
Accordingly, if a long time elapses after such a state is left, only the fluid spilled food material constituting the first fluid food material layer 38 is accumulated in the overflow container 7, and the fluidity Cooking ingredients are gone. In such a case, since there is no fluid cooking ingredients to be circulated from the overflow container 7 to the cooking container 3, the fluid springing ingredients are sent from the overflow container 7 into the cooking container 3 through the circulation line 9. Therefore, it becomes impossible to effectively remove the fluid springy ingredients from the cooking container 3.
[0043]
In order to avoid such an inconvenience, the circulation pump 11 and the discharge pump 11 are discharged based on the vertical position of the interface 40 between the first fluid food material layer 38 and the second fluid food material layer 39 detected by the interface sensor 17. The electromagnetic valve 15 is controlled, and the fluid springy food in the overflow container 7 is discharged out of the heating cooking apparatus 1 via the discharge line 13.
[0044]
That is, the float 21 of the interface sensor 17 is adjusted in specific gravity by the weight balancer 19 and floats between the first fluid food material layer 38 and the second fluid food material layer 39. Accordingly, when the cooking time in the cooking container 3 elapses and the interface 40 between the first fluid food layer 38 and the second fluid food material layer 39 in the overflow container 7 decreases, the vertical position of the float 21 also gradually increases. To drop. When the vertical position of the float 21 reaches a predetermined height at which the optical sensor 23 is provided, the float 21 is detected by the optical sensor 23, and the vertical position of the float 21 is predetermined from the bottom of the overflow container 7. It is detected that the height has been reached. Based on this, the interface sensor 17 indicates that the vertical position of the interface 40 between the first fluid food material layer 38 and the second fluid food material layer 39 also reaches a predetermined height from the bottom of the overflow container 7. It is detected by (float 21, optical sensor 23) (STEP 1 (FIG. 4)). These detection results by the interface sensor 17 are sent from the optical sensor 23 to the control device 31 and also sent from the optical sensor 23 to the alarm device 37.
[0045]
When the alarm device 37 receives the detection result of the optical sensor 23, the alarm device 37 sounds an alarm. Thereby, the related person of the cooking device 1 reaches the position where the interface 40 between the first fluid food layer 38 and the second fluid food layer 39 is substantially the same as the position where the optical sensor 23 is disposed. You can know what you did.
[0046]
On the other hand, when the detection result of the optical sensor 23 is sent to the control device 31, the operation of the circulation pump 11 is stopped by the circulation pump controller 33 of the control device 31, and from the overflow container 7 through the circulation line 9. The flowable food material is prevented from being fed into the cooking container 3 (STEP 2).
[0047]
Then, the discharge solenoid valve 15 is opened by the discharge solenoid valve control unit 35 of the control device 31, and the fluid springy food constituting the first fluid food layer 38 is made to flow into the overflow container 7 using the action of gravity. It is discharged from the inside of the heating cooking apparatus 1 through the discharge line 13 (STEP 3). At this time, the connection position between the discharge line 13 and the overflow container 7 is a position where the optical sensor 23 detects the float 21, that is, a position of the interface 40 between the first fluid food material layer 38 and the second fluid food material layer 39, When the discharge solenoid valve 15 is opened, only the fluid springy food material constituting the first fluid food material layer 38 located above the interface 40 is discharged through the discharge line 13. Will be.
[0048]
And when discharge | emission of the fluid springy foodstuff via the discharge line 13 is complete | finished, the solenoid valve 15 for discharge will be closed by the solenoid valve control part 35 for discharge (STEP4). In addition, various methods can be employ | adopted for judgment of the discharge | release completion | finish of the fluid springy foodstuff via the discharge line 13 in this STEP4. For example, it is possible to adopt a technique for artificially determining or a predetermined time for opening the discharge solenoid valve 15 and measuring the predetermined time with a timer device.
[0049]
The overflow container 7 is newly supplemented with a predetermined amount of fluid cooking food from outside the system (STEP 5). The fluid cooking food newly refilled in the overflow container 7 constitutes the second fluid food material layer 39 in the overflow container 7. For this reason, when the fluid cooking food is replenished into the overflow container 7 from outside the system, the height in the vertical direction of the first fluid food material layer 38 in the overflow container 7 also increases.
[0050]
Then, the circulation pump 11 is operated by the circulation pump control unit 33, and the fluid cooking food constituting the first fluid food material layer 38 in the overflow container 7 is circulated into the cooking container 3 through the circulation line 9. (STEP 6). In this way, in the cooking container 3 again, the fluid cooking ingredients that do not contain the fluid springing ingredients are supplied from the overflow container 7 via the circulation line 9, and the fluid springing ingredients generated by cooking are overflowed. It is removed by overflow to the container 7.
[0051]
As described above, according to the present embodiment, the fluid cooking food in the overflow container 7 is fed into the cooking container 3 through the circulation line 9 and the fluid cooking food is cooked using the heater 5. The fluid springy ingredients produced by doing so overflow from the cooking container 3 to the overflow container 7. Thereby, while the fluid cooking ingredients which do not contain fluid springing ingredients are supplied in the cooking container 3 at an appropriate timing, the fluid cooking ingredients in the cooking container 3 are effective at an appropriate timing. Therefore, a very preferable state is ensured for cooking of the fluid cooking ingredients in the cooking container 3. And since the fluid cooking ingredients with a relatively high specific gravity among the fluid ingredients overflowing into the overflow container 7 are returned to the cooking container 3 through the circulation line 9, the fluid cooking ingredients overflowing from the cooking container 3 are used. It can be used without waste.
[0052]
Further, the circulation of the fluid cooking ingredients from the overflow container 7 to the cooking container 3, the overflow of the fluid springing ingredients from the cooking container 3, the discharge of the fluid springing ingredients from the overflow container 7, etc. Since the electromagnetic valve 15 is controlled by the control device 31 (circulation pump control unit 33, discharge electromagnetic valve control unit 35), the complexity of these operations can be effectively eliminated, These operations can be performed stably and to an appropriate degree.
[0053]
In addition, the float 21 is provided so as to float at the interface 40 between the first fluid food material layer 38 and the second fluid food material layer 39 with the specific gravity adjusted by the weight balancer 19 and detected by the optical sensor 23. . Thus, the interface sensor 17 can easily detect the vertical position of the interface 40 using the float 21 and the optical sensor 23 having a relatively simple structure. In the present embodiment, as shown in FIG. 3, an example is shown in which the weight balancer 19 is disposed at a substantially central portion of the float 21, but the weight balancer 19 is provided above or below the float 21 as necessary. May be arranged.
[0054]
Further, based on the detection result of the interface sensor 17 regarding the vertical position of the interface 40 between the first fluid food material layer 38 and the second fluid food material layer 39, the circulation pump 11 and the discharge electromagnetic valve 15 are controlled. Supply of fluid cooking ingredients from the overflow container 7 to the cooking container 3, overflow of fluid cooking ingredients and fluid springing ingredients from the cooking container 3 to the overflow container 7, fluidity springing ingredients from the overflow container 7 to the outside of the system Can be automatically discharged at an appropriate timing.
[0055]
Moreover, by installing the punching metal 29, it is possible to effectively prevent the swaying of the fluid cooking food and the fluid springing food in the vicinity of the float 21. Thereby, the interface 40 between the first fluid food material layer 38 and the second fluid food material layer 39 is maintained in a stable state, and the float 21 floating at the interface 40 is also reduced in shaking. For this reason, the interface sensor 17 (float 21 and optical sensor 23) accurately detects the vertical position of the interface 40 between the first fluid food layer 38 and the second fluid food material layer 39 in the overflow container 7. Can do.
[0056]
The position of the float 21 detected by the optical sensor 23 is preferably a position corresponding to the interface 40 between the first fluid food material layer 38 and the second fluid food material layer 39. For example, when the float 21 floats between the first fluid food material layer 38 and the second fluid food material layer 39 and the weight balancer 19 is disposed at substantially the same position as the interface 40, the optical sensor 23. By detecting the weight balancer 19 by the above, the vertical position of the interface 40 can be detected with high accuracy.
[0057]
Second embodiment
5 to 7 are views showing a second embodiment of the present invention. FIG. 5 is a diagram illustrating a schematic configuration of the entire cooking apparatus, and is a view of the cooking apparatus as viewed from the side. Drawing 6 is a figure showing the schematic structure of the whole cooking-by-heating device, and is the figure which looked at the cooking-by-heating device from the upper part. FIG. 7 is a diagram showing a schematic configuration of the interface sensor.
[0058]
In the present embodiment, as shown in FIGS. 5 and 6, in the overflow container 7, a stainless steel mesh filtration part (mesh) 41 and a polyethylene mesh filtration part (mesh-like) provided below the stainless steel mesh filtration part 41. Body) 43 is installed. These stainless steel mesh filtration part 41 and polyethylene mesh filtration part 43 function as a filtering means for filtering the fluid cooking ingredients and the fluid springing ingredients that overflow from the cooking container 3 and flow into the overflow container 7. It has become. Further, the stainless steel mesh filtration part 41 and the polyethylene mesh filtration part 43 are detachably provided from the overflow container 7, and when clogging or the like occurs, they are removed from the overflow container 7 and cleaned. Yes.
[0059]
The stainless steel mesh filtration unit 41 has a cage shape with a bottom, and has a coarser mesh than the polyethylene mesh filtration unit 43.
[0060]
The polyethylene mesh filtering unit 43 has a finer mesh than the stainless mesh filtering unit 41. And the polyethylene net | network filtration part 43 has an overlapping part provided so that it might mutually overlap in the horizontal direction substantially perpendicular | vertical with respect to the perpendicular direction. The overlapping portion is formed by stacking a series of sheet-like polyethylene nets stacked in the horizontal direction (see FIG. 5). The polyethylene mesh filtering portion 43 (overlapping portion) is provided so as to be stretchable, and after the polyethylene mesh filtering portion 43 that is folded and mounted in the overflow container 7 is taken out from the overflow container 7, it is planar. When expanded, the surface of the polyethylene mesh filtration part 43 has a predetermined area.
[0061]
In addition, as shown in FIG. 7, the interface sensor 17 of the present embodiment includes a float 21 including a weight balancer 19 (specific gravity adjusting weight, first magnetic effector) including iron, and a magnetic force utilizing sensor (float). Detection means) 45.
[0062]
The specific gravity of the float 21 is adjusted by adjusting the weight of the weight balancer 19. In this embodiment, the float 21 includes the first fluid food layer 38 and the second fluid food material layer 39. The specific gravity is adjusted so that it floats between. In addition, when the float 21 floats between the first fluid food material layer and the second fluid food material layer, the weight balancer 19 has the vertical position of the weight balancer 19 in the first fluid food material layer and the second fluid food material layer. The float 21 is provided so as to be substantially the same as the position of the interface with the fluid food material layer.
[0063]
Further, a hollow guide wire 47 is provided in the overflow container 7, and the guide wire 47 is provided so as to penetrate the float 21 and extend linearly in the vertical direction. For this reason, the float 21 is movable in the vertical direction along the guide wire 47.
[0064]
The magnetic force utilizing sensor 45 includes a contact portion (second magnetic force affecting body) 49 provided inside the guide wire 47 and a switch device 51, and is arranged between the weight balancer 19 and the contact portion 49. The vertical position of the float 21 can be detected based on the applied magnetic force, and consequently the vertical position of the interface 40 can be detected.
[0065]
The contact portion 49 is provided below the float 21 and is magnetized. The switch device 51 is installed at a position below the contact portion 49 and having a predetermined height from the bottom of the overflow container 7, and is connected to the control device 31 via a lead wire 50. The contact portion 49 moves within the guide wire 47 under the influence of the magnetic force acting between the weight balancer 19 and can contact the switch device 51. When the contact portion 49 and the switch device 51 come into contact with each other, a contact signal is sent from the switch device 51 to the control device 31 via the lead wire 50.
[0066]
Other configurations are substantially the same as those of the first embodiment shown in FIGS. In the present embodiment, the same parts as those in the first embodiment are denoted by the same reference numerals, and detailed description thereof is omitted.
[0067]
When the circulating pump 11 is operated when cooking the fluid cooking ingredients in the cooking container 3, the fluid cooking ingredients and the fluid springing ingredients (fluid ingredients) overflow from the cooking container 3 into the overflow container 7. Inflow.
[0068]
The fluid food material flowing into the overflow container 7 is stored in the overflow container 7 after being filtered by the stainless steel mesh filtering unit 41 and the polyethylene mesh filtering unit 43.
[0069]
That is, the flowable food material that has flowed into the overflow container 7 is first filtered in the stainless mesh filter 41 having a relatively coarse mesh. Thereby, the comparatively big solid foodstuff and gel-like foodstuff contained in the fluid food material which flowed into the overflow container 7 are removed from the fluid foodstuff. The fluid food material filtered in the stainless steel mesh filtering unit 41 is filtered in the polyethylene mesh filtering unit 43 having a relatively fine mesh. Thereby, the comparatively small solid foodstuff and gel-like foodstuff contained in a fluid foodstuff are removed from a fluid foodstuff.
[0070]
In the overflow container 7, the flowable ingredients (fluid cooking ingredients and fluid springing ingredients) that have been filtered by the stainless steel mesh filtration section 41 and the polyethylene mesh filtration section 43 flow in a relatively light specific gravity in the overflow container 7. The 1st fluidity | liquidity material layer 38 comprised by a sexually springing foodstuff and the 2nd fluidity | liquidity foodstuff layer 39 comprised by the fluid cooking foodstuff with comparatively heavy specific gravity are formed.
[0071]
Thereafter, when the cooking time of the fluid cooking food elapses, the vertical position of the interface 40 between the first fluid food layer 38 and the second fluid food material layer 39 decreases. When the interface 40 reaches a predetermined height at which the switch device 51 is provided, the interface sensor 17 detects that the interface 40 has reached a predetermined height at which the switch device 51 is provided. The
[0072]
That is, when the vertical position of the float 21 floating between the first fluid food material layer 38 and the second fluid food material layer 39 is lowered to a height near the contact portion 49, the contact portion 49 Under the influence of the magnetic force acting with the weight balancer 19, the weight balancer 19 moves in the guide wire 47 as the weight balancer 19 moves. When the float 21 is lowered to a predetermined height at which the switch device 51 is provided, the contact portion 49 that has moved in the guide wire 47 contacts the switch device 51. Thereby, it is detected that the vertical position of the float 21 is lowered from the bottom of the overflow container 7 to a predetermined height. Based on this, the interface sensor 17 indicates that the vertical position of the interface 40 between the first fluid food material layer 38 and the second fluid food material layer 39 also reaches a predetermined height from the bottom of the overflow container 7. (Float 21, magnetic force utilization type sensor 45). Then, these detection results (contact signals) by the interface sensor 17 are sent from the switch device 51 to the control device 31 and the alarm device 37 through a lead wire.
[0073]
When the detection result of the interface sensor 17 is sent to the control device 31, the circulation pump control unit 33 of the control device 31 controls the circulation pump 11 and the discharge electromagnetic valve control unit 35 sets the discharge electromagnetic valve 15. Control is performed, and the operations of STEP2 to STEP6 shown in FIG. 4 described above are performed, and the cooking of the fluid cooking ingredients in the cooking container 3 is continued.
[0074]
On the other hand, when the alarm device 37 receives the detection result of the optical sensor 23, the alarm device 37 sounds an alarm.
[0075]
As described above, according to the present embodiment, the fluid food (fluid cooking food, fluid spring food) stored in the overflow container 7 is filtered by the stainless steel mesh filtration unit 41 and the polyethylene mesh filtration unit 43. The processing is performed, and the solid food material and the gel food material are removed. As a result, the circulation line 9 for sending the fluid cooking ingredients to the cooking container 3 and the discharge line 13 for discharging the fluid springing ingredients out of the system are blocked by solid ingredients or gel ingredients. Can be prevented.
[0076]
In particular, since the overlapping portion of the polyethylene mesh filtering portion 43 is formed in a state where it overlaps in the horizontal direction, it is possible to efficiently ensure a relatively large filterable area. Thereby, while the filtration efficiency with respect to a fluid foodstuff improves, the polyethylene net filtration part 43 can be used over a long period of time.
[0077]
Further, based on the vertical position of the interface 40 between the first fluid food layer 38 and the second fluid food material layer 39 detected by the magnetic force sensor 45, the circulation pump controller 33, the discharge solenoid valve controller 35, the circulation pump 11 and the discharge solenoid valve 15 are controlled to remove the fluid springy ingredients from the cooking container 3 and the overflow container 7 and to supply the cooking container 3 with fluid cooking ingredients that do not contain the fluid springy ingredients. Is done. Thereby, the removal of the fluid swelling food material from the cooking container 3 and the overflow container 7 and the replenishment of the fluid cooking food material to the cooking container 3 can be effectively performed at an appropriate timing.
[0078]
In addition, the overlapping direction of the overlapping part of the polyethylene net | network filtration part 43 is not limited to a horizontal direction, A vertical direction may be sufficient. In this case, since the fluid food material that has flowed into the overflow container is filtered over multiple times, the solid food material or the gel food material can be more reliably removed from the fluid cooking food material.
[0079]
In addition, the overlapping portion of the polyethylene mesh filtering unit 43 is not limited to a sheet-like polyethylene mesh formed in a series, but is formed to overlap in a horizontal direction or other directions. Anything is acceptable. Therefore, the overlapping part of the polyethylene mesh filtering part 43 is, for example, (i) provided so that each of the plurality of sheet-like nets can be laminated in the horizontal direction or in other directions in a stacked manner. (Ii) Each of the plurality of elongated nets is pushed into the overflow container 7 so as to be overlapped regularly or irregularly in the horizontal direction or other directions. It may be provided. Even in such a case, a relatively large filterable area can be efficiently secured. In such a case, each of the plurality of sheet-like nets that are mounted so as to overlap in the overflow container 7 or the plurality of elongate that is mounted so as to be pushed into the overflow container 7 Each of the net-like mesh bodies may be provided so as to be separable after being taken out from the overflow container 7. And you may provide so that the surface of what isolate | separated each of the isolate | separated polyethylene net | networks without gap may have a predetermined area.
[0080]
Further, instead of the contact part 49, the weight balancer 19 may be magnetized, and the contact part 49 may contain iron or the like. Also in this case, the contact portion 49 moves along the guide wire 47 by the magnetic force with the weight balancer 19.
[0081]
Further, a magnetic second contact portion and a second switch portion provided above the second contact portion may be installed inside the guide wire 47 and above the float 21 (not shown). ) In this case, a replenishment control unit (not shown) for controlling the replenishment of the fluid cooking ingredients into the overflow container 7 (see STEP 5 in FIG. 4) by installing the second contact part and the second switch part is installed. May be.
[0082]
That is, when the fluid cooking ingredients are supplied to the overflow container 7 and the fluid cooking ingredients in the overflow container 7 increase (see STEP 5), they float on the second fluid ingredients layer 39 composed of the fluid cooking ingredients. The float 21 that rises also rises. When the float 21 reaches the vicinity of the second contact portion, the second contact portion moves along with the weight balancer 19 due to the magnetic force acting between the weight balancer 19 and the second contact portion of the float 21. When the second contact portion moves and comes into contact with the second switch portion, the replenishment control portion stops replenishment of the fluid cooking ingredients into the overflow container 7. Thereby, the inconvenience that fluid cooking ingredients are excessively replenished in the overflow container 7 can be reliably prevented.
[0083]
In addition, from the viewpoint of effectively using gravity when discharging the flowable foodstuff in the overflow container 7 through the discharge line 13, the connection position of the overflow container 7 and the discharge line 13 is determined by the interface sensor 17. It is preferable to be above the detection position of the interface 40.
[0084]
In addition, this invention is not limited to the above-mentioned embodiment and its modification.
[0085]
For example, the interface sensor is not limited to the one using the above-described optical sensor 23 or magnetic force utilization type sensor 45, and has a float 21 and a mechanical sensor (float detection means) 61 as shown in FIG. It may be a thing. In this modified example, as shown in FIG. 8, a guide wire 47 is provided in the overflow container 7, and the guide wire 47 is provided so as to penetrate the float 21 and linearly extend in the vertical direction. Yes. A contact body 63 is attached to the guide wire 47 at a position below the float 21 and having a predetermined height from the bottom of the overflow container 7. The contact body 63 is provided so as to come into contact with the float 21 that has reached a predetermined height, and is connected to the control device 31 via the lead wire 50. The mechanical sensor 61 detects the vertical position of the float 21 based on the contact state between the float 21 and the contact body 63. That is, the mechanical sensor 61 detects the vertical position of the float 21 when the float 21 and the contact body 63 that are floating between the first fluid food layer 38 and the second fluid food layer 39 come into contact with each other. As a result, the vertical position of the interface 40 where the float 21 is disposed can be detected. Also by such an interface sensor 17 (float 21, mechanical sensor 61), the vertical position of the interface 40 between the first fluid food layer 38 and the second fluid food layer 39 in the overflow container 7 is detected. The control device 31 can control the circulation pump 11 and the discharge solenoid valve 15 based on the detection result.
[0086]
Moreover, in this Embodiment, although the heater 5 was used as a heating apparatus of this invention, it is not limited to this. For example, a microwave oven using a high frequency can be used. Further, the arrangement of the heating device is not limited to the lower part of the cooking container 3.
[0087]
Further, the connection position of the circulation line 9 to the overflow container 7 is not limited to the bottom of the overflow container 7. However, since the circulation line 9 is for feeding fluid cooking ingredients having a relatively high specific gravity, the circulation line 9 is preferably connected to the lower part of the overflow container 7, particularly the bottom part of the overflow container 7.
[0088]
Further, the vibration preventing means of the present invention is not limited to the punching metal 29, and other means that can effectively prevent the shaking of the fluid cooking ingredients and the fluid springing ingredients in the vicinity of the float 21. It is also possible to use.
[0089]
In addition, the notification means of the present invention is not limited to the alarm device 37, and the vertical direction of the interface 40 between the first fluid food layer 38 and the second fluid food material layer 39 is not related to the person related to the cooking device 1. Any means capable of notifying the position may be used. For example, a means having a display for displaying an image may be used.
[0090]
Moreover, the filtration means of the present invention includes various means having a filtration function, and is not limited to the above-described polyethylene mesh filtration section and stainless mesh filtration section. Therefore, for example, the filtration means of the present invention may be constituted by a net formed of another material (for example, a polymer material, metal, ceramic, etc.), and the above-described overlapping portion is formed by such a net. It can also be realized.
[0091]
Moreover, what combined suitably each above-mentioned embodiment and a modification can also be contained in the scope of the present invention.
[0092]
【The invention's effect】
As described above, according to the heating device of the present invention, fluid cooking ingredients that do not contain fluid springing ingredients are supplied into the cooking container, and fluid cooking ingredients from the fluid cooking ingredients in the cooking container are supplied. Appropriately removed. Moreover, since the fluid cooking ingredients having a relatively high specific gravity among the fluid ingredients overflowing into the overflow container are returned to the cooking container via the circulation line, it is possible to effectively prevent waste of the fluid cooking ingredients. it can.
[0093]
The interface position detecting means of the present invention detects the vertical position of the float whose specific gravity is adjusted by the weight for adjusting the specific gravity by the float detecting means, so that the first fluid food layer and the second fluid food material layer are detected. The position in the vertical direction of the interface can be easily detected.
[Brief description of the drawings]
FIG. 1 is a diagram showing a schematic configuration of an entire cooking device according to a first embodiment, and is a diagram of the cooking device as viewed from the side.
FIG. 2 is a diagram showing a schematic configuration of the entire cooking device according to the first embodiment, and is a diagram of the cooking device as viewed from above.
FIG. 3 is a diagram showing a schematic configuration of an interface sensor according to the first embodiment.
FIG. 4 is a flowchart for explaining each process such as discharge of fluid springy ingredients and replenishment of fluid cooking ingredients in the overflow container.
FIG. 5 is a diagram showing a schematic configuration of the entire cooking device according to the second embodiment, and is a view of the cooking device as viewed from the side.
FIG. 6 is a diagram showing a schematic configuration of the entire cooking device according to the second embodiment, and is a view of the cooking device as viewed from above.
FIG. 7 is a diagram illustrating a schematic configuration of an interface sensor according to a second embodiment.
FIG. 8 is a diagram showing a schematic configuration of a modified example of the interface sensor.
[Explanation of symbols]
1 Cooking device
3 Cooking containers
5 Heater (heating device)
7 Overflow container
9 Circulation line
11 Circulation pump (circulation regulator)
13 Discharge line
15 Discharge solenoid valve (discharge regulator)
38 First fluid food layer
39 Second fluid food layer
40 interface
17 Interface sensor (interface position detection means)
19 Weight Balancer
21 Float
23 Optical sensor
25 guide tube
27 Guide holder
29 Punching metal
31 Control device
33 Circulation pump controller (circulation regulator control means)
35 Discharge solenoid valve controller (discharge regulator control means)
37 Alarm (notification means)
41 Stainless steel mesh filter
43 Polyethylene mesh filtration section
45 Magnetic force sensor
47 Guidewire
49 Contact part (second magnetic force effector)
51 Switch
61 Mechanical sensor
63 Contact body

Claims (8)

A cooking container;
A heating device for heating the fluid cooking food charged in the cooking container;
An overflow container installed adjacent to the cooking container, wherein the fluid cooking ingredients and the fluid springing ingredients generated from the fluid cooking ingredients are provided to flow when overflowing from the cooking container. Overflow container,
A circulation line provided to connect the cooking container and the overflow container, and to send the fluid cooking ingredients in the overflow container from the overflow container to the cooking container;
A circulation controller for adjusting the flow state of the fluid cooking ingredients in the circulation line;
In the overflow container, a first fluid food material layer composed of a fluid springing food material having a relatively light specific gravity, and a second fluid food material layer composed of a fluid cooking food material having a relatively high specific gravity, Interface position detection means for detecting the vertical position of the interface of
A circulation regulator control means for controlling the circulation regulator based on the vertical position of the interface between the first fluid food material layer and the second fluid food material layer detected by the interface position detection means;
With
The interface position detecting means is a float having a specific gravity adjusting weight, and is configured to adjust the weight of the specific gravity adjusting weight between the first fluid food material layer and the second fluid food material layer. A float that can be adjusted to a specific gravity so that it floats on the surface, and a vertical position of an interface between the first fluid food material layer and the second fluid food material layer by detecting a vertical position of the float And a float detecting means capable of detecting the heat cooking device. The heating cooking apparatus according to claim 1 , further comprising a filtering means for filtering the fluid cooking ingredients and the fluid springing ingredients that overflow from the cooking container and flow into the overflow container. The filtering means has a mesh body,
The cooking device according to claim 2 , wherein the mesh body has an overlapping portion provided so as to overlap. The cooking apparatus according to claim 3 , wherein the overlapping direction of the overlapping portions is a horizontal direction perpendicular to a vertical direction. A discharge line connected to the overflow container, for discharging the fluid spilled food in the overflow container out of the system of the cooking device from the overflow container;
A discharge regulator for adjusting the flow state of the fluid springy ingredients in the discharge line;
The cooking device according to any one of claims 1 to 4 , further comprising: The apparatus further comprises discharge regulator control means for controlling the discharge regulator based on the vertical position of the interface between the first fluid food material layer and the second fluid food material layer detected by the interface position detection means. The heating cooking apparatus according to claim 5 . In the overflow container, provided in the vicinity of the float, and further provided with a sway prevention means for preventing the sway of at least one of the fluid cooking food and the fluid springing food material in the vicinity of the float. The heating cooking apparatus according to any one of claims 1 to 6 . Based on the detection result of the interface position detection means, a notification means capable of notifying a person involved in the cooking device of the vertical position of the interface between the first fluid food material layer and the second fluid food material layer. The cooking apparatus according to any one of claims 1 to 7 , further comprising:

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