JP5908677B2 - Cooking system - Google Patents

Description

  The present invention relates to a cooking system for cooking noodle foods with ingredients.

  2. Description of the Related Art Conventionally, in a store that provides food and drink, a cooking system including a stir-fry device that stirs ingredients, a heating device that boiles noodles, and a cleaning device that cleans cooking utensils is arranged in a kitchen (for example, Patent Document 1). reference.).

  In this conventional cooking system, a cook uses each device independently to perform cooking and to clean cooking utensils used in cooking.

JP 2003-259926 A

  However, in the above-mentioned conventional cooking system, since the operating time of each device (the time required for cooking for one pan and the time required for cleaning one pan) is different, cooking and cleaning are performed. Could not be performed sequentially in sequence.

  Therefore, after cooking using a plurality of pans, the work of cleaning a plurality of pans used in cooking is performed, and not only a lot of waste is generated in the work, but also a lot of pans Must be stocked, which requires a lot of storage space in the kitchen.

Therefore, in the present invention according to claim 1, in the cooking system for cooking the noodle food containing ingredients, a heating cooking device for cooking the ingredients and noodles in a pan, and a stirrer for frying the ingredients , and a pot cleaning apparatus for cleaning the pan, the heating cooking device is configured to have a heat lane formed by parallel heating surface of a plurality of heaters, the beginning and end of the heating lane A stand without a heater is provided side by side, and a pan moving mechanism for sequentially sliding the pan on the heating lane is provided, and the stirrer includes a cylindrical drum with a cylindrical axis oriented substantially front and rear, A rotating mechanism that rotates the drum around the cylindrical shaft; and a heating mechanism that heats the rotating drum, and the pan moving mechanism is mounted on a stand provided at a starting end of the cooking device. Next to the starting plate Moved to the heater, moved the pan in the direction from the start to the end for each heater operating time, provided at the end from the heater adjacent to the stand provided at the end of the cooking device move the pan to stand, the stand provided on the leading end of the cooking apparatus, first working for inputting food fried in the previous SL fry device in a pot to be placed worker by hand a trapezoidal, trapezoidal provided at the end of the cooking apparatus is a second workbench because Serve container the contents of the pan to be placed by hand by the operator, for each heater The first time as the operation time, the second time required for cooking by the stirrer, and the third time required for cleaning by the pan cleaning device are [first time]> [second time]> [first 3 hours], and the heating cooking device, the stirrer, and the pan cleaning device are one bowl. The pan cleaning device is disposed in the kitchen near the second workbench located at the end of the heating lane of the cooking device, and the stirrer is disposed in the kitchen. The heating cooking device is arranged near the first workbench located at the start of the heating lane .

Moreover, in this invention which concerns on Claim 2 , in this invention which concerns on the said Claim 1, the operating time of each heater is set longer than the operating time of the said stirrer , The said operating time of each heater is the said The time required for heating by the heating cooking device was defined as the time evenly divided by the number of heaters used .

  And in this invention, there exists an effect described below.

  That is, in the present invention, in a cooking system for cooking noodle food containing ingredients, a cooking device for cooking the ingredients and noodles in a pan, a stirrer for frying the ingredients, and a pot for washing The cooking device is provided with a plurality of heaters arranged in parallel and provided with a pan moving mechanism for sequentially moving the pans to the plurality of heaters, and each pan is heated by the pan moving mechanism. Since the operating time of each heater is set longer than the operating time of the stirrer and the pan cleaning device, each device can be used continuously. Because you can keep using multiple pans in order, you can cook smoothly and do not need to stock a large amount of pans, saving space in the kitchen. it can.

  In particular, when a cooking table is installed at both ends of a plurality of heaters arranged in parallel, preparation work to put the stir-fried utensils and noodles into the pan using the cooking tables at both ends and finished noodle food with ingredients It is possible to smoothly perform the serving to serve on the plate.

  Moreover, when it can change according to the number of the heaters which use working time, optimization can be aimed at according to the kind of cooked noodle food, the number of cooks, etc.

Explanatory drawing which shows the cooking system which concerns on this invention. The top view (a) which shows a heating cooking apparatus, a front view (b), and a side view (c). FIG. FIG. The top view (a), front view (b), and side view (c) which show a stirrer. The enlarged front view. The enlarged side view. The enlarged plan view. The enlarged front view (a) and side view (b) which show a use condition. The top view (a), side view (b), and front view (c) which show a pot washing | cleaning apparatus. The enlarged front view. The enlarged side view. The enlarged plan view.

  Below, the specific structure of the cooking system which concerns on this invention is demonstrated, referring drawings.

  The cooking system according to the present invention is a cooking system suitable for cooking noodle foods containing ingredients such as champon and ramen, and as shown in FIG. It comprises a cooking device 2, a stirrer 3 for frying the ingredients, and a pan washing device 4 for washing the pot 1.

  First, the specific configuration of the cooking device 2 will be described. As shown in FIGS. 2 to 4, the cooking device 2 is configured such that the pan 1 is placed in the longitudinal direction above the cooking device body 5 having a horizontally long rectangular box shape. A pan moving mechanism 6 for moving is detachably attached.

  The cooking apparatus main body 5 has a plurality of (here, four) heaters 7 to 10 having the same structure arranged in parallel, and cooking tables 11 and 12 arranged in parallel on the right end and the left end, The upper surfaces (working surfaces) of the heaters 7 to 10 and the cooking tables 11 and 12 are the same surface.

  Each of the heaters 7 to 10 includes an electromagnetic induction heating type heating mechanism 13 having an upper surface as a heating surface, and a control mechanism 14 for controlling the heating mechanism 13, and each of the control mechanisms 14 is independently controlled. Thus, the heating mechanism 13 can be controlled.

  The pan moving mechanism 6 detachably attaches a pair of front and rear horizontally long rectangular plate-like bases 15 and 16 to the upper surface of the cooking apparatus main body 5, and a pair of front and rear sections via rails 17 and 18 on the tops of the bases 15 and 16. The U-shaped moving bodies 19 and 20 are slidably mounted along the rails 17 and 18 extending left and right, and the right ends of the front and rear moving bodies 19 and 20 are connected to each other by a connecting body 21 to move back and forth. The bodies 19 and 20 are integrally moved to the left and right.

  The pan moving mechanism 6 also supports a pair of front and rear pressing bodies 22 and 23 on the front and rear moving bodies 19 and 20 so as to be horizontally rotatable, and between the moving bodies 19 and 20 and the pressing bodies 22 and 23. Biasing springs 24 and 25 are interposed. The front and rear pressing bodies 22 and 23 have a function of abutting the outer peripheral surface of the pan 1 when the moving bodies 19 and 20 are moved leftward, and pushing the pan 1 leftward. The connecting body 21 also has a function of abutting the outer peripheral surface of the pan 1 when the moving bodies 19 and 20 are moved leftward, and pushing the pan 1 leftward.

  The pan moving mechanism 6 has a locking piece 26 attached to the left side of the pressing body 22 in the moving body 19 on the front side. The locking piece 26 functions as an anti-rotation means that locks the outer peripheral surface of the pan 1 when the movable bodies 19 and 20 are moved in the left direction and prevents the pan 1 from rotating. Have.

  The pan moving mechanism 6 has a rack gear 27 attached to the rear side wall of the rear moving body 20, a case 28 attached to the rear base 16, a drive motor 29 attached to the case 28, and a drive shaft of the drive motor 29. A pinion gear 31 is attached to 30 and the pinion gear 31 is engaged with the rack gear 27.

  Further, the pan moving mechanism 6 has a control mechanism 32 attached to the rear base 16, and the control mechanism 32 controls the movement of the moving bodies 19 and 20.

  In other words, the pan moving mechanism 6 periodically drives and controls the drive motor 29 by the control mechanism 32, so that the moving bodies 19 and 20 are repeatedly reciprocated left and right by the horizontal width of one of the heaters 7 to 10. The pan 1 placed on the top of the rightmost cooking table 11 is moved to the top of the heating mechanism 13 of the first heater 7, and the heating mechanism 13 of the first to third heaters 7, 8, 9 is moved. The pan 1 placed on the top is moved to the top of the heating mechanism 13 of each of the second to fourth heaters 8, 9, 10 and the pan placed on the top of the heating mechanism 13 of the fourth heater 10, respectively. 1 is moved to the top of the leftmost cooking table 12. In that case, the control mechanism 14 of each heater 7-10 controls each heating mechanism 13 suitably according to the content to cook.

  Thereby, for example, the pan 1 is placed on the cooking table 11 at the right end, and ingredients, noodles and soup are put into the pan 1 and the moving bodies 19 and 20 are repeatedly reciprocated to the left and right at intervals of 60 seconds. It can be heated under different temperature conditions from 7 to 10, and can be placed on the left side of the cooking table 12.

  As described above, the heating cooking device 2 forms the heating surfaces of the heaters 7 to 10 on the same surface, and moves the pot 1 to the plurality of heaters 7 to 10 arranged side by side. Since the moving mechanism 6 is provided, in the cooking device 2 having the above-described configuration, only the pan 1 needs to be moved by the pan moving mechanism 6, and the cooking device 2 can be downsized. Accordingly, the space of the kitchen can be saved.

  Moreover, since the said cooking apparatus 2 comprises the pan moving mechanism 6 so that the pan 1 may be moved by reciprocating by the width | variety of 1 unit | set of the heaters 7-10, the heating cooking apparatus of the said structure is comprised. 2, the moving range of the pan moving mechanism 6 can be reduced, and the kitchen space can be further reduced.

  Moreover, since the said heating cooking apparatus 2 becomes a structure which provided the rotation prevention means which prevents that the pan 1 rotates at the time of the movement of the pan 1 in the pan moving mechanism 6, in the heating cooking apparatus 2 of the said structure, it is. And the attitude | position of the moving pan 1 can be always hold | maintained in a desired attitude | position, and the usability of the heat cooking apparatus 2 can be improved.

  Next, a specific configuration of the stirrer 3 will be described. As shown in FIGS. 5 to 9, the stirrer 3 accommodates the drum 34 in the casing 33 and heats the drum 34 to the casing 33. The heating mechanism 35 and the rotation mechanism 36 for rotating the drum 34 are accommodated, and the cover mechanism 37 for closing the opening of the drum 34 is provided in the casing 33.

  The casing 33 accommodates the control mechanism 39 inside the rectangular box-shaped base 38, and the heating mechanism 35 is disposed on the upper surface of the base 38, and the drum 34 is placed on the upper surface of the base 38. Like to do.

  In addition, the casing 33 is provided with the telescopic legs 40 at the four corners of the lower surface of the base 38, and by extending or shortening the legs 40, the base 38 is brought into a horizontal state or a forward tilted state (see FIG. 9). It can be held.

  Further, the casing 33 has a hood 41 that covers the drum 34 attached to the upper portion of the base 38 so that the drum 34 can be attached and detached from an opening 42 formed in front of the hood 41.

  The drum 34 has a cylindrical shape with an opening 43 formed in the front, a drum gear 49 is attached to the bottom, a disc-shaped guide plate 44 having a diameter larger than that of the drum gear 49 is attached to the drum gear 49, and food is contained inside. A stirring plate 45 for stirring is attached.

  The heating mechanism 35 has an electromagnetic induction heating type heater 46 attached to the upper surface of the base 38, the metal drum 34 is heated by the heater 46, and the ingredients thrown into the drum 34 are fried. Yes.

  The rotation mechanism 36 rotatably supports support rollers 47 and 48 at the left and right front end portions of the upper surface of the base 38, and attaches a drive motor 50 to the right rear portion of the upper surface of the base 38 and guides it to the rotation shaft 51 of the drive motor 50. A disc 52 is attached, and a drive gear 53 is attached in front of the guide disc 52 via a certain gap (guide groove 54).

  The rotation mechanism 36 abuts and supports the drum 34 with the support rollers 47 and 48 and the drive gear 53, and the drum gear 49 meshed with the drive gear 53 by driving the drive motor 50 and rotating the drive gear 53. The drum 34 is rotated.

  Further, the rotation mechanism 36 inserts the guide plate 44 at the bottom of the drum 34 into the guide groove 54, whereby the guide plate 44 is restricted from moving back and forth between the guide disc 52 and the drive gear 53. Even if the base 38 is tilted forward, the drum 34 can be prevented from sliding forward from the base 38.

  The cover mechanism 37 has a support shaft 55 attached to the upper right side of the hood 41, and an opening cover 56 attached to the support shaft 55 so as to be rotatable in the left-right direction.

  The cover mechanism 37 has a handle 57 attached to the opening cover 56 so as to be able to move forward and backward, and a lock key 58 is attached to the handle 57. The lock key 58 is inserted into lock holes 59, 60 formed in the hood 41. By engaging, the opening cover 56 can be opened and closed between an open state and a closed state.

  The opening cover 56 is for preventing the food material from overflowing from the opening 43 of the drum 34 in the horizontal state or the forward inclined state, and may cover the entire opening 43 of the drum 34. Only the rotation direction side (here, the right side because the drum 34 is rotated counterclockwise (right side rotation) in front view) is covered below 34. This is because, as the drum 34 rotates, the food material is offset in the rotation direction inside the drum 34, so that the food material can be prevented from overflowing by covering only the rotation direction side below the drum 34. Moreover, it is because the foodstuff inside can be visually observed from the opening 43 of the drum 34.

  The stir-fry device 3 is configured as described above, and the rotating mechanism 36 rotates the drum 34 and the rotating drum 34 is heated by the heating mechanism 35 so that the food material is stirred inside the drum 34. And stir in a stirrer.

  The stirrer 3 houses a heating mechanism 35 for heating the drum 34 and a rotating mechanism 36 for rotating the drum 34 in a base 38 and holds the base 38 in a horizontal state or a forward tilted state. The leg 40 is provided with an opening cover 56 that prevents the food material from overflowing from the opening 43 of the drum 34. By setting 38 in a horizontal state or a forward tilt state, the food can be fried with the drum 34 in a horizontal state or a forward tilt state. As a result, the stirrer 3 can easily take out the ingredients that have been fried from the inside of the drum 34, so that the usability can be improved and all the ingredients can be fried evenly. When the drum 34 is tilted forward, the food that has been fried can be automatically discharged from the opening 43 of the rotating drum 34 simply by opening the opening cover 56.

  Further, since the frying device 3 has a configuration in which the opening cover 56 is provided only on the rotation direction side below the drum 34, the frying device 3 having the above configuration visually recognizes the inside from the opening 43 of the drum 34. It is possible to stir the ingredients while improving the usability of the stirrer 3.

  Further, the stir-fry device 3 has a configuration in which slipping prevention means (a guide plate 44 and a guide groove 54) for preventing the drum 34 from sliding forward is provided between the drum 34 and the rotation mechanism 36. In addition, in the stirrer 3 having the above-described configuration, even if the drum 34 is tilted forward together with the base 38, the drum 34 can be prevented from accidentally sliding forward. 3 safety can be improved.

  Next, a specific configuration of the pot cleaning device 4 will be described. As shown in FIGS. 10 to 13, the pot cleaning device 4 is placed inside the casing 61 in a state where the pot 1 is face down. The pan mounting table 62, the cleaning liquid injection mechanism 64 for spraying the cleaning liquid 63 toward the pan 1, the cleaning liquid replenishing mechanism 65 for replenishing the cleaning liquid 63, and the cleaning liquid injection mechanism 64 and the cleaning liquid replenishing mechanism 65 are controlled. And a control mechanism 66 for housing.

  The casing 61 forms a hood 68 at the upper rear side of the case body 67 having a hollow box shape, opens the front upper end portion of the case main body 67 and the front side portion of the hood 68, and has a door 69 at the front side portion of the hood 68. It can be opened and closed freely.

  The casing 61 has a partition wall 70 attached to the inside of the case main body 67, the inside of the case main body 67 is divided into front and rear portions by the partition wall 70, and a storage for storing the cleaning liquid 63 at the upper rear side from the partition wall 70. A tank 71 is formed.

  The pan mounting table 62 has a pair of left and right support frames 72 and 73 attached to the opening of the storage tank 71 so that the height can be adjusted, and a rectangular frame-like frame frame 74 is attached to the top of the left and right support frames 72 and 73. A pair of front and rear gate-shaped upper frames 75 and 76 are attached to the upper part of the frame 74, and a pair of left and right side frames 77 and 78 are attached to the upper rear side of the frame frame 74.

  The pan mounting table 62 holds the pan 1 with the support frames 72 and 73 and the frame frame 74 in a state where the pan 1 is turned down (upside down), and the pan 1 with the upper frames 75 and 76 and the side frames 77 and 78. To cover the outside.

  The cleaning liquid injection mechanism 64 accommodates a circulation pump 79 that is connected to the storage tank 71 in the center of the bottom of the casing 61, and an injection nozzle 80 that extends vertically is connected to the circulation pump 79, and the tip of the injection nozzle 80 is a pan. The mounting table 62 protrudes upward from between the left and right support frames 72 and 73.

  In addition, the cleaning liquid injection mechanism 64 forms a drain port 81 at the rear of the bottom of the casing 61, connects the overflow pipe 82 accommodated inside the storage tank 71 to the drain port 81, and further, inserts a porous plate inside the storage tank 71. A dust removal net 83 is detachably attached horizontally, and the upper end (suction port) of the overflow pipe 82 is positioned above the dust removal net 83.

  Then, the cleaning liquid injection mechanism 64 injects the cleaning liquid 63 inside the storage tank 71 from the injection nozzle 80 toward the inner surface of the pan 1 placed on the pan mounting table 62 while being circulated by the circulation pump 79. While cleaning the inner surface of the pan 1 with the cleaning liquid 63, the excess cleaning liquid 63 is discarded from the overflow pipe 82, and the dust that has fallen off from the pan 1 is captured by the dust collection net 83.

  The cleaning liquid replenishing mechanism 65 is formed with a water inlet 84 at the lower front side of the casing 61, connected to the water inlet 84 at the lower end of the water absorption pipe 85 extending vertically, and at the lower end extending forward and backward at the upper end of the water absorption pipe 85. The front end of the discharge pipe 86 is connected, the lower end of the connecting pipe 87 extending vertically is connected to the rear end of the lower discharge pipe 86, and the upper discharge pipe 88 is connected to the upper end of the connecting pipe 87. .

  Further, the cleaning liquid replenishing mechanism 65 is provided with an on-off valve 89 in the middle of the water absorption pipe 85, and the lower injection nozzles 90 and 91 for injecting upward in the middle of the lower discharge pipe 86 are spaced apart from each other. The upper injection nozzles 92 and 93 for injecting downward are connected to the middle part of the upper discharge pipe 88 with a gap in the front-rear direction.

  The cleaning liquid replenishing mechanism 65 sprays the new cleaning liquid 63 supplied from the water absorption source from the lower injection nozzles 90 and 91 and the upper injection nozzles 92 and 93, and is placed in a state where the pot is placed on the pan mounting table 62. The cleaning liquid 63 is sprayed from the lower spray nozzles 90 and 91 toward the inner surface of 1, and the cleaning liquid 63 is sprayed from the upper spray nozzles 92 and 93 toward the outer surface of the pot 1 to replenish the storage tank 71 with the cleaning liquid 63. I am doing so.

  The control mechanism 66 controls the circulation pump 79 of the cleaning liquid injection mechanism 64 and the open / close valve 89 of the cleaning liquid replenishment mechanism 65, and is provided in the open / close detection sensor 94 and the storage tank 71 that detect the open / closed state of the door 69 provided in the casing 61. A water level detection sensor 95 for detecting the water level of the cleaning liquid 63 and a heater 96 for heating the cleaning liquid 63 provided in the storage tank 71 are connected.

  In the control mechanism 66, when the open / close detection sensor 94 detects that the pan 1 is placed on the pan mounting table 62 and the door 69 is closed, the circulation pump 79 of the cleaning liquid injection mechanism 64 is driven. Then, the cleaning liquid 63 is sprayed from the spray nozzle 80 toward the inner surface of the pan 1, thereby cleaning the inner surface of the pan 1.

  Further, in the control mechanism 66, when the water level detection sensor 95 detects that the water level of the storage tank 71 has fallen below the preset water level, the driving of the circulation pump 79 of the cleaning liquid injection mechanism 64 is stopped, and the cleaning liquid replenishing mechanism 65 The on-off valve 89 is opened for a preset time, and a new cleaning liquid 63 is sprayed from the lower spray nozzles 90 and 91 and the upper spray nozzles 92 and 93, whereby the lower spray is directed toward the inner surface of the pan 1. The cleaning liquid 63 is sprayed from the nozzles 90 and 91, and the cleaning liquid 63 is sprayed from the upper spray nozzles 92 and 93 toward the outer surface of the pan 1 to replenish the cleaning liquid 63.

  As described above, the pan cleaning device 4 sprays the cleaning liquid 63 toward the inner surface of the pan 1 placed on the pan mounting table 62 and the pan mounting table 62 placed with the pan 1 lying down. The cleaning liquid ejecting mechanism 64 includes a circulation pump 79 in the storage tank 71 that stores the cleaning liquid 63, circulates the cleaning liquid 63, and cleans the pan 1. Since the overflow pipe 82 is provided so that the cleaned cleaning liquid 63 is discharged from the overflow pipe 82, the pot cleaning device 4 having the above-described configuration is directed toward the inner surface of the pan 1 in the face down state. By spraying the cleaning liquid 63, the inner surface of the pan 1 can be cleaned evenly. Moreover, in the pan washing apparatus 4 of the said structure, the usage-amount of the cleaning liquid 63 can be decreased by circulating and using the cleaning liquid 63, and the running cost of the pan washing apparatus 4 can be reduced.

  The pan cleaning apparatus 4 is provided with a cleaning liquid replenishing mechanism 65 for replenishing the storage tank 71 with a new cleaning liquid 63, and the cleaning liquid replenishing mechanism 65 is directed toward the inner surface and the outer surface of the pan 1 mounted on the pan mounting table 62. Therefore, in the pot cleaning device 4 having the above-described configuration, the inner surface and the outer surface of the pot 1 can be cleaned well with the new cleaning liquid 63.

  Furthermore, since the pot cleaning device 4 is configured with the cleaning liquid replenishing mechanism 65 so as to replenish a new cleaning liquid 63 when the water level of the storage tank 71 becomes equal to or lower than a predetermined water level, the pot cleaning apparatus having the above configuration is used. 4, the inner surface and the outer surface of the pan 1 can be rinsed with the new cleaning solution 63 after the inner surface of the pan 1 is cleaned with the cleaning solution 63 stored in the storage tank 71. it can.

  The cooking system according to the present invention comprises the heating cooking device 2, the stirrer 3 and the pan washing device 4 described above, and cooks the noodle food with ingredients as described below. .

  First, the pan 1 is moved by the pan moving mechanism 6 of the cooking device 2 so that the pan 1 is moved every predetermined time (for example, 60 seconds), and the heating temperatures of the heating mechanisms 13 of the heaters 7 to 10 are different from each other. (For example, 100 ° C., 60 ° C., 80 ° C., 40 ° C.)

  Then, the ingredients fried over a predetermined time (for example, 45 seconds) in the stirrer 3 are transferred to the pan 1, and noodles and juice are put into the pan 1, and the pan 1 is placed on the cooking table 2 on the cooking table 2. Placed on.

  The pan 1 placed on the top of the cooking table 11 of the cooking device 2 is moved from the cooking table 11 to the first heater 7 by the pan moving mechanism 6 and the first heating set at 100 ° C. The noodle and the juice are heated at once in the vessel 7. Thereafter, the pan 1 is moved from the first heater 7 to the second heater 8 by the pan moving mechanism 6, and the noodles are loosened while being heated by the second heater 8 set to 60 ° C. To go. Thereafter, the pan 1 is moved from the second heater 8 to the third heater 9 by the pan moving mechanism 6 and heated with the third heater 9 set at 80 ° C. Is reversed. After that, the pan 1 is moved from the third heater 9 to the fourth heater 10 by the pan moving mechanism 6, and the noodle soup is kept warm with the fourth heater 10 set at 40 ° C. Familiarize yourself. Thereafter, the pan 1 is moved from the fourth heater 10 to the cooking table 12 at the left end by the pan moving mechanism 6, and is placed in the upper part of the cooking table 12.

  Thereafter, the pot 1 is washed over a predetermined time (for example, 40 seconds) by the pot washing apparatus 4 and used again for cooking.

  In addition, when cooking continuously, it fry at every movement interval (namely, heating time (operating time) of each heater 7-10 with respect to one pan 1) of the pan moving mechanism 6 of the heating cooking apparatus 2. It is only necessary to repeat the preparatory work of frying the ingredients with the device 3 and transferring them to the pan 1 and placing them on the cooking table 11 and the washing operation of washing the pan 1 that has been served on the cooking table 12 with the pan washing device 4. Seven pots 1 used in the heaters 7 to 10, the cooking tables 11 and 12, and the pot cleaning device 4 can be circulated and used.

  Thus, in the above cooking system for cooking the noodle food containing ingredients, the cooking device 2 for cooking the ingredients and noodles in the pan 1, the stirrer 3 for frying the ingredients, and the pan 1 The cooking device 2 is composed of a pan cleaning device 4 for cleaning, and the heating cooking device 2 juxtaposes a plurality of heaters 7 to 10 and moves the pan 1 to the plurality of heaters 7 to 10 in order. The mechanism 6 is provided.

  And in the said cooking system, the pan 1 is moved with the pan moving mechanism 6 every operating time (60 seconds in the said specific example) of each heater 7-10. The operating time of each of the heaters 7 to 10 (60 seconds in the above specific example) is the operating time of the stirrer 3 (cooking time: 45 seconds in the above specific example) and the operating time of the pan cleaning device 4 (cleaning time: the above). In the specific example, it is set to be longer than 40 seconds). In addition, the operating time of each heater 7-10 is made into the time equally divided by the number of the heaters 7-10 which use the time (4 minutes in the said specific example) required for the heating by the heating cooking apparatus 2. The operation time of each heater 7 to 10 is changed according to the number of heaters 7 to 10 that use it.

  Therefore, in the cooking system having the above-described configuration, each device can be used continuously, and a plurality of pots 1 can be continuously used continuously in order, so that cooking can be performed smoothly. In addition, it is not necessary to stock a large amount of pans 1, and the space of the kitchen can be saved.

  Moreover, in the said cooking system, it has the structure which arranged the cooking tables 11 and 12 in parallel at the both ends of the several heaters 7-10 paralleled.

  Therefore, in the cooking system having the above-described configuration, the preparation work of adding the stir-fried utensils and noodles using the cooking tables 11 and 12 at both ends to the pan 1 and the serving of serving the prepared noodle foods on the plate are smooth. Can be done.

  Furthermore, in the said cooking system, it is comprised so that it can change according to the number of the heaters 7-10 which use operation time.

  Therefore, the cooking system having the above configuration can be optimized according to the type of noodle food containing ingredients to be cooked, the number of cooks, and the like.

DESCRIPTION OF SYMBOLS 1 Pan 2 Cooking device 3 Stir-fry device 4 Pan washing device 5 Cooking device body 6 Pan movement mechanism
7 ~ 10 Heater 11,12 Cooking table
13 Heating mechanism 14 Control mechanism
15,16 base 17,18 rail
19,20 Mobile 21 Connected
22,23 Press body 24,25 Biasing spring
26 Locking piece 27 Rack gear
28 Case 29 Drive motor
30 Drive shaft 31 Pinion gear
32 Control mechanism 33 Casing
34 Drum 35 Heating mechanism
36 Rotating mechanism 37 Cover mechanism
38 Base 39 Control mechanism
40 legs 41 hood
42 opening 43 opening
44 Guide plate 45 Stirring plate
46 Heater 47 Support roller
48 Support roller 49 Drum gear
50 Drive motor 51 Rotating shaft
52 Guide disk 53 Drive gear
54 Guide groove 55 Support shaft
56 Opening cover 57 Handle
58 Lock key 59,60 Lock hole
61 Casing 62 Pan mounting table
63 Cleaning liquid 64 Cleaning liquid injection mechanism
65 Cleaning liquid replenishment mechanism 66 Control mechanism
67 Case body 68 Hood
69 Door 70 Partition wall
71 Reservoir 72,73 Support frame
74 Frame 75,76 Upper frame
77,78 Side frame 79 Circulation pump
80 Injection nozzle 81 Drain port
82 Overflow pipe 83 Dust collection net
84 Water intake 85 Water absorption pipe
86 Lower discharge pipe 87 Connecting pipe
88 Upper discharge pipe 89 On-off valve
90,91 Lower injection nozzle 92,93 Upper injection nozzle
94 Open / close detection sensor 95 Water level detection sensor
96 heater

Claims (2)

In a cooking system for cooking noodle food with ingredients,
A cooking device for cooking the ingredients and noodles in the pan, a frying device for frying the ingredients, and a pot cleaning device for washing the pot ,
The cooking device is configured to have a heat lane formed by parallel heating surface of a plurality of heaters, no table of each heater to start and end of the heating lanes are juxtaposed, said heating lane There is a pan moving mechanism that slides the pan in order,
The stir-fry device has a cylindrical drum with a cylindrical axis oriented substantially front and rear, a rotating mechanism that rotates the drum around the cylindrical axis, and a heating mechanism that heats the rotating drum,
The pan moving mechanism moves the pan placed on the base provided at the starting end of the cooking device to a heater adjacent to the starting end base, and the pan is terminated from the starting end for each operating time of each heater. Move in the direction toward, move the pot from the heater provided adjacent to the stand provided at the end of the cooking device to the stand provided at the end,
The platform provided at the starting end of the cooking apparatus is a first workbench to a food fried in the previous SL fry device in a pot to be placed worker turning by hand,
The platform provided in the end of the cooking apparatus is a second workbench because Serve container the contents of the pan to be placed worker by hand,
The first time as the operating time of each heater, the second time required for cooking by the stirrer, and the third time required for cleaning by the pan cleaning device are [first time]> [second time] ]> [3rd time],
The cooking device, the stirrer, and the pan cleaning device are spaced apart in one kitchen, and the pan cleaning device is located at the end of the heating lane of the cooking device in the kitchen. A cooking system disposed near a work table, wherein the stirrer is disposed near the first work table located at the start of the heating lane of the cooking device in the kitchen . Set the operating time of each heater longer than the operating time of the stirrer,
The cooking system according to claim 1, wherein the operating time of each heater is a time obtained by equally dividing the time required for heating by the heating cooking device by the number of heaters to be used.

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