JP4152143B2 - Cooking equipment and serving cart - Google Patents

Description

[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a cooking cart for heating and cooking food using induction heating in a cooking cart and the like used for heating and serving food in hospitals and nursing homes, and a cooking cart using the same. is there.
[0002]
[Prior art]
For hospital inpatient meals, it is necessary to prepare various menus according to the medical condition of each patient, but in the past, a kitchen was set up in each hospital, and the hospital itself cooked or provided it, Alternatively, cooking was requested from an external cooking company.
[0003]
However, such cooking for each hospital is wasteful and inefficient in terms of facilities and personnel. In order to solve this problem, Japanese Patent No. 2644187 (A47B 31/02) proposes a meal system as shown in FIG.
[0004]
In the cooking center 31, various dishes are cooked according to orders from a plurality of hospitals, cook chilled, and then packed together with tableware. These packed dishes are placed on a delivery refrigerated refrigerator 33 in a state of being stored in a cool wagon 34 and delivered to each hospital 32.
[0005]
When the cool wagon 34 is delivered, the hospital 32 waits until the meal time while keeping the cool wagon 34 in a refrigerated state. When the lunch time approaches, the food is taken out from the cool wagon 34 according to the menu corresponding to each patient, placed on the tray 37 for each patient, and stored in the predetermined compartment 36 of the serving cart 35, respectively. To do.
[0006]
In the distribution cart 35, far-infrared heaters 39 are provided in the respective compartments 36 at positions corresponding to the dishes 38 on the tray 37, and each heater is energized for a predetermined time by a timer. The dish 38 is heated to an optimum state. In that state, it is carried to each room and provided to each patient.
[0007]
In this way, food suitable for each patient can be efficiently provided while reducing facility and human waste. However, if the dish is heated by the far-infrared heater 39, the dish cannot be cooked even if the dish can be warmed to some extent, and a fresh dish cannot be provided.
[0008]
Therefore, the present applicant has previously proposed a food cart using induction heating as Japanese Patent Application No. 2001-18228. The serving cart is provided with a plurality of compartments corresponding to each of a large number of prey, and an induction heating coil is embedded in the bottom of each compartment. In addition, a conductive layer is provided at the bottom of the tableware to be used. And the foodstuff is put on the tableware, and they are put on a tray and stored in the compartment. At that time, the tray is held at a predetermined position in the compartment, and a positioning member is provided on the upper surface of the tray so that the tableware is always disposed at a position facing the induction heating coil.
[0009]
When a predetermined time comes, a high-frequency current is passed through the induction heating coils to heat the conductive layer and cook the food in the tableware. At that time, by repeatedly turning on and off the current to each induction heating coil and adjusting the ratio of the on period and the off period, the heating intensity of each induction heating coil is adjusted so that each dish can be completed simultaneously. Yes. By doing so, freshly prepared dishes can be provided at a predetermined time.
[0010]
[Problems to be solved by the invention]
By the way, in such a serving cart, it is necessary to detect and record the temperature of the compartment and each food during cooking so that it can be confirmed whether cooking has been performed normally after cooking is completed. is there.
[0011]
However, if a temperature sensor is provided at a necessary location in the compartment of such a food cart to measure the temperature of each part during cooking, the high frequency applied to the induction heating coil becomes an electromagnetic wave, and the temperature sensor leads and There is a problem that noise is induced in the sensor body and accurate temperature measurement cannot be performed. In contrast, if a shield that shields electromagnetic waves is provided on the temperature sensor lead wire or sensor body, the effect of electromagnetic waves can be prevented, but providing a shield on the temperature sensor lead wire or sensor body leads to an increase in cost. There was a problem.
[0012]
An object of the present invention is to solve such a problem, that is, to enable accurate temperature measurement without providing a shield on a lead wire of a temperature sensor or a sensor body.
[0013]
[Means for Solving the Problems]
In order to solve the above-mentioned problem, the cooking apparatus according to claim 1, wherein an induction heating coil, a temperature sensor that measures the temperature of the food being heated, and the induction heating coil are energized intermittently and are being heated. In addition, an off period in which energization of all induction heating coils is stopped is provided, and a control device that performs temperature measurement by the temperature sensor is provided in the off period. This makes it possible to accurately measure the temperature of each part of the cooking apparatus including the induction heating coil without providing a shield on the temperature sensor lead wire or sensor body.
[0014]
In addition, the serving cart according to claim 2 includes a plurality of compartments for storing trays in which different foods are placed on a plurality of tableware having a conductive layer on the bottom and placed at predetermined positions, and the tableware is disposed at the position of the tableware. Correspondingly, a plurality of induction heating coils embedded in the bottom of each compartment, a temperature sensor for measuring the temperature during heating of the food, intermittently energizing the induction heating coil, and all during heating An off period in which energization of the induction heating coil is stopped is provided, and a control device that measures temperature by the temperature sensor is provided in the off period. If it does in this way, in the distribution cart which heats and cooks with an induction heating coil, it becomes possible to measure the exact temperature of a division room or foodstuffs, without providing a shield in a lead wire of a temperature sensor, or a sensor main part.
[0015]
DETAILED DESCRIPTION OF THE INVENTION
Hereinafter, embodiments of the present invention will be described in detail with reference to the drawings.
FIG. 1 is a view showing a layout cart, and FIG. 2 is a horizontal sectional view thereof. 1 and 2, 1 is a control unit storage section, 2 is a control panel, 3 is a hinge, 4 is a door, 5 is a shelf, 6 is a tray, 7 is a caster, 8 is a handle, 9 is a side wall, 10 is A partition, 11 is a ventilation groove, and 12 is a louver.
[0016]
The door 4 can be largely rotated to a position in contact with the side wall 9, and the tray 6 can be easily taken in and out. The double doors 4 and 4 are provided on the front and rear surfaces of the cart so that the tray 6 can be inserted and removed from the front and rear.
[0017]
The storage room of the layout cart is divided into right and left by the partition 10, and the vertical direction is divided by the shelf 5 to form a plurality of compartments. Each compartment accommodates a tray 6 on which tableware with ingredients is placed. FIG. 3 shows a horizontal cross section of the layout cart with the tray taken out, and FIG. 4 shows a perspective view of the shelf board. An extending peripheral wall 13 is provided, and a plurality of induction heating coils 14 having the same specifications, that is, the same size and performance are embedded in the inside. In addition, the specification of the induction heating coil 14 is selected so that it can sufficiently cope with dishes that require the maximum amount of heat.
[0018]
The tray 6 accommodated in each compartment is positioned in the front-rear direction by the protrusion 13 and the door 4 at the rear edge of the shelf plate 5, and is positioned in the left-right direction by the peripheral walls 13 at the left and right side edges of the shelf plate 5. And is always placed at a fixed position with respect to the induction heating coil 14 of the shelf board 5. Tableware is placed on the tray 6 in a predetermined position. As a result, each tableware is always arranged at a position corresponding to each induction heating coil 14.
[0019]
On the other hand, a control unit (not shown) for controlling on / off of the induction heating coil 14 is housed in the control unit housing portion 1 above the storage room, and the control unit is operated by the control panel 2. Moreover, the tableware which heats the foodstuff is provided with the conductive layer which consists of a silver paste on the bottom, and an induction heating coil induces an eddy current to the silver paste to generate heat, and the heat causes the tableware and the contents therein. Heat the ingredients.
[0020]
Various dishes cooked at the cooking center are placed in individual trays, stored in a serving cart, loaded into a refrigerator car, and delivered to the hospital while cooling. In a hospital, the food is stored in a refrigerator or a cart having a refrigeration function until meal time is reached and stored while being cooled. When the time comes, the induction heating coil is turned on to heat the dish. After heating is completed, the cart is brought to the hospital room for serving.
[0021]
In this food cart, in the refrigerator car and in the refrigerator compartment, the food in the refrigerator cart and refrigerator compartment is directly taken into the food cart to cool the food contained therein. Therefore, the door 4 is brought into contact with the peripheral wall of the storage room without interposing packing so that air can flow into the storage room from the outside even when the door 4 is closed. In addition, a ventilation groove 11 for vertically communicating each compartment is provided inside the side wall 9, and the inner partition 10 is hollow, and a louver 12 is provided on the wall, so that the cool air of the refrigerator easily flows into each compartment. is doing.
[0022]
FIG. 5 is a control system diagram of the layout cart. In FIG. 5, 20-23 are temperature sensors for measuring the temperature of the foodstuff currently heated in the compartment of a food cart, or a compartment. The control panel 2 includes an input device for setting various display lamp heating times, a display for displaying the set time, and various display lamps. The control unit 15 has a built-in timer, and controls the drive circuits 16 to 19 to start heating by the induction heating coil 14 at a predetermined time.
[0023]
The drive circuits 16 to 19 each share the induction heating coil 14 in each compartment by position. For example, the drive circuit 16 shares an induction heating coil 14a for main dishes, the drive circuit 17 shares an induction heating coil 14b for side dishes, and the drive circuit 18 shares an induction heating coil 14c for rice. The drive circuit 19 shares the induction heating coil 14d for the soup.
[0024]
Each of the drive circuits 16 to 19 is controlled by the control unit 15 so that optimum heating can be performed according to the menu, amount, and heating mode such as cooking, reheating, heat retention, and non-heating. Then, the induction heating coils 14a, 14b, 14c, and 14d of each compartment are operated.
[0025]
The intensity of heating of each induction heating coil 14a, 14b, 14c, 14d can be adjusted by repeatedly turning on / off each induction heating coil and changing the length of the off period. As described above, even if the induction heating coil is repeatedly turned on and off, the tableware used for heating is made of porcelain, so that the heat capacity is large, and the temperature can be maintained during the off period by the heat accumulated during the on period. Rather, the temperature can be prevented from rising sharply and cooking can be prevented from being burnt.
[0026]
And adjust the timing of heating start of each induction heating coil so that each dish is completed at the same time, and further suppress the maximum current value of the entire cart by shifting so that the ON periods of each induction heating coil do not overlap as much as possible To.
[0027]
The temperature sensors 20 to 23 are provided corresponding to the compartments of the food cart and the tableware arranged in the compartments, thereby measuring the temperature of the compartments and the temperature of the foodstuff during heating. In this case, the temperature sensors 20 to 23 are not necessarily provided in all compartments or all tableware, and one specific compartment is selected and the temperature sensors 20 to 23 are provided only for the inside and the tableware therein. And the temperature of other compartments and the temperature of the foodstuff may be estimated from those measured values.
[0028]
By the way, if it is going to measure the temperature of each part during cooking with the temperature sensors 20-23, the high frequency applied to an induction heating coil will become electromagnetic waves, and noise will be induced in the lead wire of a temperature sensor, or a sensor main part, The temperature cannot be measured accurately. On the other hand, in this layout cart, the drive circuits 16 to 19 repeatedly turn on and off the induction heating coils 14a, 14b, 14c, and 14d, and adjust the ratio of the length of the on period and the off period, thereby controlling the heating. Adjust strength.
[0029]
Therefore, in the present invention, the on / off timing of each induction heating coil is adjusted to provide an off period during which heating of all the induction heating coils is stopped during heating, and the temperature by the temperature sensors 20 to 23 is provided during the off period. Measurement is performed. In this way, the temperature of each part can be measured without being affected at all by the high frequency applied to the induction heating coil.
[0030]
FIG. 6 is a timing chart showing the operation state and temperature detection of each induction heating coil of the layout cart. In FIG. 6, “Coil A” to “Coil D” indicate the on / off state of the high-frequency current applied to each induction heating coil 14 a, 14 b, 14 c, 14 d, and “Temperature measurement” refers to the temperature sensors 20 to 23. This shows the timing to collect the output and measure the temperature.
[0031]
In the present invention, the on / off periods of the induction heating coils 14a, 14b, 14c, and 14d are determined according to the amount of heat required for the respective foodstuffs. An off period T _{off in} which the current supply to the induction heating coil is stopped is provided, and temperature measurement is performed by the temperature sensors 20 to 23 during the off period T _off .
[0032]
In this way, the temperature can be measured by the temperature sensors 20 to 23 in a state where the high frequency of the induction heating coil is completely stopped. Therefore, an accurate temperature can be obtained without providing a shield on the temperature sensor lead wire or sensor body. Can measure. The measured temperature is used not only to check whether cooking has been performed normally after cooking is completed, but also to control the induction heating coil so as to perform optimum heating while monitoring the temperature of the ingredients. It can also be.
[0033]
【The invention's effect】
Since the present invention is configured as described above, the following effects can be obtained.
That is, the cooking apparatus according to claim 1 is provided with an off period in which the induction heating coil is intermittently energized and all the induction heating coils are de-energized during heating, and the temperature sensor is provided in the off period. Therefore, accurate temperature measurement of each part of the cooking apparatus having an induction heating coil can be performed without providing a shield on the temperature sensor lead wire or sensor body.
[0034]
In addition, the distribution cart according to claim 2 has a plurality of induction heating coils embedded in the bottom of each compartment so as to correspond to the position of the tableware for heating, and the induction heating is performed while measuring the temperature of the food with a temperature sensor. In a distribution cart that heats food by intermittently energizing coils, an off period is provided during which heating of all induction heating coils is stopped, and temperature measurement is performed by the temperature sensor during the off period. I made it. As a result, in a distribution cart that performs heating or cooking with such an induction heating coil, it is possible to accurately measure the temperature of the compartment or food without providing a shield on the lead wire of the temperature sensor or the sensor body.
[Brief description of the drawings]
FIG. 1 is a view showing a catering cart.
FIG. 2 is a horizontal sectional view of the layout cart.
FIG. 3 is a horizontal cross-sectional view of the layout cart with the tray removed.
FIG. 4 is a perspective view of a shelf board.
FIG. 5 is a control system diagram of the layout cart.
FIG. 6 is a timing chart showing an operation state and temperature detection of each induction heating coil of the layout cart.
FIG. 7 is a diagram showing a conventional lunch system.
[Explanation of symbols]
DESCRIPTION OF SYMBOLS 1 ... Control unit accommodating part 2 ... Control panel 3 ... Hinge 4 ... Door 5 ... Shelf board 6 ... Tray 9 ... Side wall 10 ... Partition 11 ... Venting groove 12 ... Louver 13 ... Projection 14 ... Induction heating coil

Claims (2)

An induction heating coil, a temperature sensor for measuring the temperature of the food being heated, and an off period during which the induction heating coil is intermittently energized and all the induction heating coils are de-energized during heating are provided. A cooking apparatus comprising: a control device that performs temperature measurement by the temperature sensor during the off period. A plurality of compartments for storing trays that are placed at predetermined positions by placing different foods on a plurality of dishes having a conductive layer on the bottom, and a plurality of compartments embedded in the bottom of each compartment so as to correspond to the positions of the dishes An induction heating coil, a temperature sensor for measuring the temperature during heating of the food, and an off period during which the induction heating coil is intermittently energized and all the induction heating coils are de-energized during heating. And a control device for measuring temperature by the temperature sensor during the off period.

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