JP5190756B2 - Rice cooking equipment with drainer - Google Patents

Description

  The present invention relates to commercial rice cooking equipment, and more particularly to a one-pot immersion type continuous rice cooking equipment provided with a draining device after immersion.

  2. Description of the Related Art Conventionally, in commercial rice cooking equipment, the soaking water after soaking is removed, and rice cooking water is newly supplied to the rice cooking pot. This is to remove the rice starch eluted from the rice during the soaking. If the rice starch is retained in the rice cooking pot, there is a risk of burning or the like. For this reason, for example, in Patent Document 1, a lid that does not allow rice to pass through water is attached to the rice cooker after immersion, and the rice cooker is tilted while the lid is attached, and the immersion water in the rice cooker is discharged. Is described.

  However, although it is more important to remove the rice starch eluted from the rice in the rice cooker than to remove the immersion water, the method described in Patent Document 1 seems to be able to discharge the immersion water to some extent, It is thought that most of the eluted rice starch remains in the rice cooker along with the rice.

  Patent Document 2 describes that a container dedicated to immersion is provided, rice is immersed in the container, and the drained rice is transferred to a rice cooker after immersion. However, with this method, it is possible to remove the eluted rice starch at the time of transfer, but it is necessary to separately prepare a plurality of containers different from the rice cooker. Must also be controlled, and the rice cooking procedure will be complicated. Further, since it is necessary to provide a cleaning device for the container separately from the cleaning device for the rice cooker, it is considered that the equipment is large and the initial cost is increased.

  From the above, rice starch eluted during soaking can be removed sufficiently before cooking rice, and in addition, the whole process of the rice cooking process can be done with one kind of rice cooker, simplifying the rice cooking procedure, There is a strong demand for downsizing rice cooking facilities.

Japanese Patent No. 3912478 Japanese Patent No. 3608074

  In view of the above-mentioned problems, the present invention can continuously perform the whole process of the rice cooking process (including the soaking process) with one kind of rice cooker, and sufficiently remove the rice starch eluted during the soaking before cooking the rice. An object of the present invention is to provide a rice cooking facility equipped with a drainer that can be used.

In order to solve the above problems, the present invention provides a rice supply unit for introducing rice into a rice cooker, a water supply unit for supplying immersion water into the rice cooker, an immersion unit for allowing moisture to penetrate into the rice, and an immersion after immersion A draining section that removes water, a rice cooking section that heats the rice cooker, a steaming section that steams the cooked rice, a reverse cooling section that retrieves the cooked rice in the cooker after steaming, and a pot that cleans the rice cooker from which the rice has been removed. A rice cooking facility in which a plurality of rice cookers are circulated and transported via each of the parts, and the rice cooking pot is inclined at the draining part. or by inverting, the content was taken out of該炊rice pot, of the contents of the washed rice only a water cutting device you reenter the cooking pot, the water cutting apparatus, is tilted or inverted rice providing a hook cleaning shower nozzle for cleaning the kiln It took the technical means to say.

  According to the draining device provided in the rice cooking facility of the present invention, all the contents in the rice cooker are taken out after completion of soaking, and only the washed rice is reintroduced into the rice cooking kettle, so that the rice eluted in the soaking water during soaking It is possible to remove starch almost completely.

  Moreover, since the whole process of a rice cooking process is performed only with one kind of rice cooking pot, the process and control in rice cooking can be set simply, and the apparatus can be miniaturized.

  The best mode for carrying out the present invention will be described with reference to FIGS. FIG. 1 is a flowchart showing a rice cooking procedure in the rice cooking facility 1, and each device is omitted. In addition, each apparatus is arrange | positioned on the conveyance line 13, and the rice cooker 2 is conveyed sequentially by this conveyance line 13. FIG.

  First, the rice cooker 2 is supplied with rice that has been washed in the rice supply unit 3, and is supplied with immersion water required for immersion in the water supply unit 4. The rice cooker 2 to which the rice and the immersion water are supplied is sent to the immersion unit 5 in order to secure time for immersion after the lid is attached by the attachment unit 20. And after predetermined immersion time passes by the immersion part 5, a lid | cover is removed by the lid removal part 21, and it conveys to the draining apparatus 23 which comprises the draining part 22 in the state which removed the lid | cover.

  The draining device 23 will be described with reference to FIGS. The draining device 23 includes a reversing device 30, a draining hopper 31, a chute 32, and the like. The reversing device 30 is for discharging the contents in the rice cooker 2 that has been dipped into the draining hopper 31 located below by tilting or reversing the pot. Moreover, the attachment position and the number of installation are not particularly limited, but a pot cleaning shower nozzle 33 is provided to prevent the contents from remaining in the tilted or inverted rice cooking pot 2.

  Next, the draining hopper 31 will be described. Above the draining hopper 31, there is provided a receiving portion 34 for preventing the contents from splashing out of the apparatus when the contents in the rice cooker 2 are discharged. Moreover, the washing shower nozzle 35 which injects washing water is provided so that the content discharged | emitted from the rice cooking pot 2 may flow smoothly below the draining hopper 31 without remaining. In addition, although the attachment position and installation number of the cleaning shower nozzle 35 are not specifically limited, it is desirable to arrange | position so that the inside of the draining hopper 31 can be cleaned efficiently.

  A plurality of holes 36 are provided in the side wall surface near the discharge port 42 below the draining hopper 31. The size of the hole 36 is smaller than that of rice so that the rice cannot pass therethrough. The hole 36 is for allowing only the rice of the contents to remain below the draining hopper 31.

  The discharge port 42 is provided with a shutter 37, which can be opened and closed by an expansion and contraction operation of a cylinder 38. Although not shown, the shutter 37 is provided with a guide so as not to bend due to the weight of the contents.

  Reference numeral 39 denotes a tray for guiding the immersion water and eluate discharged from the hole 36 to the discharge pipe 40. Reference numeral 41 denotes a supply trough for allowing the washed rice to flow downward, and is located directly below the discharge port 42.

  A chute 32 is provided below the supply rod 41. The chute 32 is connected to the cylinder 43 and slides to the left and right as the cylinder 43 extends and contracts. The chute 32 is provided with a water supply nozzle 44. Reference numeral 45 denotes a drain receiver, which receives adhering water or the like flowing out from the lower end of the chute 32 when the lower end of the chute 32 is stopped at the position shown in FIG.

  Next, the operation of the drainer 23 will be described. The rice cooker 2 with the lid removed by the lid removing unit 21 is conveyed to the reversing device 30 by a conveying means (not shown). For example, an industrial robot described in Japanese Patent Application Laid-Open No. 2005-052432 may be used as the transport unit. The rice cooking pot 2 conveyed to the reversing device 30 is inclined or reversed at that position, and the contents in the pot are discharged into the draining hopper 31. At this time, all the contents in the rice cooking pot 2 are discharged to the draining hopper 31 by the cleaning water sprayed from the pot cleaning shower nozzle 33, and at the same time, the inside of the pot is cleaned. By this washing, the eluate eluted during the immersion does not remain in the rice cooker 2.

  The rice cooker 2 from which the contents have been discharged is transported from the reversing device 30 to the weighing unit 9 disposed at a position downstream of the draining unit 22 on the transport line 13 by transport means (not shown). At this position, the rice cooking pot 2 conveyed to the measuring unit 9 is supplied with new rice cooking water that is different from the rice washed after immersion and the immersion water. In addition, what is necessary is just to use the thing similar to the conveyance means which conveyed the rice cooker 2 to the inversion apparatus 30 for the said conveyance means.

  The contents in the rice cooker 2 discharged to the draining hopper 31 flow down below the draining hopper 31. At this time, since the washing water is sprayed from the washing shower nozzle 35, the contents do not remain on the inner wall surface of the draining hopper 31. The contents include rice after soaking, soaking water, eluate, rice cake adhering to the rice surface, broken rice fragments, and the like.

  Since the discharge port 42 at the lower end of the draining hopper 31 is closed by the shutter 37 at this time, the contents temporarily stay below the draining hopper 31. At that time, from the hole 36 provided on the side wall surface below the draining hopper 31, all the contents other than rice out of the contents are discharged from the hole 36 to the tray 39. For this reason, only the rice washed with washing water stays below the draining hopper 31. In order to promote the discharge, it is desirable to supply cleaning water from the cleaning shower nozzle 35 to the contents. The draining device 23 is mainly intended to remove the eluate in the rice cooker after immersion, and is not intended to remove immersion water.

  The rice staying below the draining hopper 31 is discharged to the supply trough 41 located below by opening the shutter 37. At that time, the chute 32 is slid by the cylinder 43 so that the opening 46 of the chute 32 is positioned below the supply rod 41. The rice discharged to the supply trough 41 passes through the supply trough 41 and is supplied to the chute 32 through the opening 46.

  The rice supplied to the chute 32 flows down through the chute 32 and is put into the rice cooker 2 through the discharge port 47 of the chute 32. At the time of this charging, rice cooking water is supplied from the water supply nozzle 44, and the rice is smoothly put into the rice cooking pot 2 by this rice cooking water. That is, the rice cooking water is introduced at the same time as the rice is introduced into the rice cooking pot 2.

  In the charging, the rice may be recharged into the same rice cooker 2 as the kettle used at the time of dipping. You may make it throw in into the other rice cooking pot 2 currently conveyed. In the latter case, the rice cooking pot will be different depending on whether it is immersed or cooked.

  Moreover, what is necessary is just to make it supply a predetermined amount of rice cooking water from the water supply nozzle 44, For example, at the time of removing the lid by the lid removing part 21 and transporting it to the reversing part 30 of the drainer 23, Measure the weight of the rice cooker 2 including the contents, store the weight as a reference value, and measure the weight of the rice cooker 2 including the contents with the measuring unit 9 when supplying the cooked water. Compared to the above, the amount of water supplied to the rice cooker 2 can be controlled.

  In addition, the timing which calculates | requires the said reference value exists in the rice cooker 2 between the water supply part 4 and the draining part 22 on the conveyance line 13, and after the rice and immersion water are supplied, the contents in a pot are turned by the inversion apparatus 30. Anytime before it is discharged.

  Moreover, you may make it obtain | require the quantity of the rice cooking water supplied on the basis of the weight of the rice supplied with the rice supply part 3. FIG.

  The rice cooker 2 into which the rice from which the rice starch (eluate) eluted in the immersion water and the immersion water has been removed by the draining device 23 has been added is added to the ingredients and seasoning liquid supply unit 6 according to need. The seasoning liquid is added and stirred by the stirring unit 24. In the stirring, it is preferable that the contents in the rice cooker 2 can be leveled. And after attaching a lid | cover again with the mounting part 25, it is sent to the rice cooking part 7. FIG.

  After the rice is cooked in the rice cooker 7 to be cooked rice, the rice cooker 2 is sent to the steamer 8 to secure time for steaming the rice. After a predetermined steaming time has elapsed, the rice cooker 2 is taken out from the steaming unit 8, the lid is removed by the lid removing unit 26, and inverted by the reverse cooling unit 10, and the rice in the rice cooker 2 is taken out. Inversion cooling unit 10 performs inversion, stirring, loosening cooling, and the like, and thereafter, cooling is performed in cooling unit 11 as necessary. The rice rice taken out here is conveyed to the next process.

  The rice cooker 2 after the rice is put into the reversal cooling unit is washed by the rice cooker washing unit 12 and is transferred to the rice supply unit 3 to repeat the process from the beginning.

  As shown in FIG. 2, the above rice cooking facility 1 is connected to the input unit 15 for inputting the amount of rice, immersion water, rice water, ingredients, and seasoning liquid to be supplied into the rice cooking pot 2. Control unit 16, and rice supply unit 3, water supply unit 4, dipping unit 5, ingredient / seasoning liquid supply unit 6, rice cooking unit 7, steaming unit 8, and metering unit that are comprehensively controlled by the control unit 16 9, the reverse cooling part 10, the washing | cleaning part 12, and the draining part 22 are connected, respectively.

  A predetermined amount of rice and immersion water are supplied to the rice cooker 2 by the rice supply unit 3 and the water supply unit 4 according to the input values at the input unit 15, and the rice cooking water, ingredients and seasoning liquid are supplied to the rice cooker 2 after immersion. Therefore, the draining part 22 and the ingredient / seasoning liquid supply part 6 are provided at a position upstream of the rice cooking part 7 on the conveying line 13.

  The rice cooking water supplied to each rice cooking pot 2 is supplied in the draining device 23 that forms the draining portion 22, and the ingredients and seasoning liquid are fed into the rice cooking pot 2 after the rice cooking water is supplied. It is possible to change the supply amounts of the rice cooking water, ingredients, and seasonings supplied for each rice cooker 2 after soaking that normally requires 60 minutes.

  More specifically, referring to FIG. 3, for example, 6.5 kg of rice, which is a prescribed amount, is first fed into the rice cooker 2 that is sequentially conveyed on the conveyance line 13 by the rice supply unit 3. Further, 9 kg of immersion water is supplied by the water supply unit 4.

  The rice cooker 2 in which the rice and the immersion water are charged is conveyed to the immersion unit 5 and a time for immersion is secured for about 60 minutes. In the rice cooking facility 1 of the present invention, the rice cooking water, ingredients, and seasoning liquid are supplied to the rice cooking pot 2 after immersion. For this reason, even if it changes in the quantity of the rice cooking water, ingredients, and seasoning liquid which are supplied to the rice cooking pot 2 within immersion time, there will be no trouble at all.

It is a figure which shows the flow of the one pot immersion continuous rice cooking equipment by this invention. It is a figure which shows the control block diagram of the rice cooking equipment. It is the schematic which shows control of the rice cooking equipment. It is the schematic of the draining device. It is the schematic of the draining device.

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 Rice cooking equipment 2 Rice cooking pot 3 Rice supply part 4 Water supply part 5 Immersion part 6 Ingredient and seasoning liquid supply part 7 Rice cooking part 8 Steaming part 9 Weighing part 10 Reverse cooling part 11 Cooling part 12 Cleaning part 13 Conveyance line 15 Input part 16 Control unit 20 Mounting unit 21 Cover removing unit 22 Draining unit 23 Draining device 24 Stirring unit 25 Mounting unit 26 Cover removing unit 30 Reversing device 31 Draining hopper 32 Chute 33 Kettle washing shower nozzle 34 Receiving unit 35 Washing shower nozzle 36 Hole 37 Shutter 38 Cylinder 39 Tray 40 Discharge pipe 41 Supply rod 42 Discharge port 43 Cylinder 44 Water supply nozzle 45 Drain receiver 46 Opening 47 Discharge port

Claims (1)

A rice supply unit that puts rice into the rice cooker;
A water supply unit for supplying immersion water into the rice cooker;
An immersion part that allows moisture to penetrate into the rice;
A draining part for removing the immersion water after immersion,
A rice cooker that heats the rice cooker;
A steaming section for steaming cooked rice,
An inversion cooling unit that takes out the cooked rice in the rice cooker after steaming,
Including a pot cleaning unit for cleaning the rice cooking pot from which the rice has been taken out,
These parts are related to the same conveying line, and a rice cooking facility in which a plurality of rice cookers are circulated and transported through these parts,
In the draining unit and the cooking pot tilting or reverses, the content was taken out of該炊rice pot, of the content, a water cutting device you cycled washed rice only in cooking pot,
A rice cooking facility characterized in that the water draining device is provided with a pot cleaning shower nozzle for cleaning the inside of the tilted or inverted rice cooking pot .

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