JP7390838B2 - Cooking method and device - Google Patents

Description

TECHNICAL FIELD The present invention relates to a cooking method and a cooking device for cooking food by injecting a thermal fluid in a heating chamber.

BACKGROUND ART Conventionally, in order to accommodate a variety of food preparation methods, efforts have been made to cook food under cooking conditions (conditions for heating food) suitable for each food. BACKGROUND ART In commercial heating cooking apparatuses, when cooking food under cooking conditions suitable for each food, the flow rate and temperature of a thermal fluid injected from a nozzle onto the food is controlled.

The heat treatment apparatus described in Patent Document 1 has jet plates formed with jet ports that eject hot air arranged above and below a cooking chamber, and hot air is blown from a heater to the upper and lower jet plates via a fan. The food in the cooking chamber is heated and cooked by ejecting water from the jet port toward the food to be heated.

In the heat treatment apparatus configured as described above, a rectifying plate is provided in the hot air injection chamber to guide the hot air so that it spreads from the branched inlet into the hot air injection chamber when flowing inside the hot air injection chamber from the fan to the jet outlet. This changes the air flow generated by the fan into a laminar flow, equalizes the flow velocity distribution of the thermal fluid flowing to the jet ports, and equalizes the flow velocity of the thermal fluid jetted from each jet port.

Japanese Unexamined Patent Publication No. 7-108234

However, in the heat treatment apparatus described in Patent Document 1, even if the flow velocity of the thermal fluid injected from each jet port can be equalized, the injection direction is not necessarily the intended direction, and the food There is a possibility that it may not be possible to stably inject the thermal fluid toward the target. For this reason, there is a problem that food is heated unevenly.

The present invention aims at the injection direction of the thermal fluid from each of the plurality of injection holes provided in the main body tube of the nozzle part, and provides a heating cooking method and heating that can suppress uneven heating when heating foodstuffs. The purpose is to provide cooking equipment.

In order to achieve the above object, the heating cooking method according to the present invention includes:
A heating cooking method in which food is heated by injecting a thermal fluid from a main body pipe of a nozzle part onto the food, the method comprising:
allowing the thermal fluid to flow into the main body pipe from one end side of the tubular main body pipe through an inflow opening;
A cross-sectional area of a flow path through which the thermal fluid flows in a direction perpendicular to the longitudinal direction of the main body pipe is changed between the inflow opening and the main body pipe so as to generate a separation region within the main body pipe ,
A first injection hole is provided at a position where the distance in the longitudinal direction of the main body pipe is the shortest between the inflow opening and the plurality of injection holes provided along the longitudinal direction of the main body pipe. and a plurality of openings in a rectifying section provided approximately along a cross-sectional shape orthogonal to the longitudinal direction of the flow path in the main body tube ,
Allowing substantially all of the thermal fluid flowing in the separation region to flow into the main body pipe and be injected from the plurality of injection holes,
The food is heated by injecting the hot fluid that has passed through a plurality of openings in the rectifying section from a plurality of injection holes provided along the longitudinal direction of the main body tube onto the food. be.

Moreover, the heating cooking device according to the present invention includes:
A heating cooking device that heats food by injecting a thermal fluid onto the food from a main body pipe of a nozzle part in a heating chamber,
a transport unit that transports the food from the loading port to the loading port of the heating chamber;
The tubular main body has a longitudinal direction substantially perpendicular to the transport direction of the food transported by the transport unit, and injects hot fluid onto the food from a plurality of injection holes provided along the longitudinal direction within the heating chamber. tube and
a rectifier having a plurality of openings provided in the main body pipe;
a thermal fluid flow system that flows a thermal fluid and causes the thermal fluid to flow from one end side of the main body pipe through an inflow opening;
Among the plurality of injection holes provided in the main body pipe, an injection hole provided at a position where the distance in the longitudinal direction of the main body pipe from the inflow opening is the shortest is defined as a first injection hole,
A cross-sectional area of a flow path through which the thermal fluid flows in a direction perpendicular to the longitudinal direction of the main body pipe is changed between the inflow opening and the main body pipe so as to generate a separation region within the main body pipe,
The rectifier is provided between the inflow opening and the first injection hole so as to substantially follow a cross-sectional shape perpendicular to the longitudinal direction of the flow path in the main body pipe ,
Almost all of the thermal fluid flowing in the separation region that flows into the main body pipe from the inflow opening and is injected from the plurality of injection holes passes through the plurality of openings provided in the rectifying section.
It is characterized by this.

According to the heating cooking method and heating cooking apparatus of the present invention, the direction of jetting the thermal fluid from each of the plurality of injection holes provided in the main body pipe of the nozzle portion is intended, and heating is performed by jetting the thermal fluid. It is possible to suppress uneven heating of food.

1 is a front perspective view showing the configuration of a heating cooking device according to Embodiment 1 of the present invention. The back side perspective view which shows the structure of the said heating cooking apparatus. The block diagram which shows the structure of the gas system and combustion system which constitute the said heating cooking apparatus. FIG. 2 is a block diagram showing the configuration of a thermal fluid supply system. FIG. 3 is a front perspective view showing the configuration of a heating chamber. FIG. 3 is a side sectional view schematically showing the configurations of an upper nozzle part and a lower nozzle part. FIG. 3 is a front view schematically showing the inside of the heating chamber. The perspective view which abbreviate|omitted illustration of a 2nd duct and a control panel from the back side perspective view which shows the structure of the said heating cooking apparatus. The block diagram which shows the flow of the thermal fluid in the said heating cooking apparatus. The schematic perspective view which shows the structure of a branch duct. FIG. 3 is a top sectional view showing the configuration of a branch duct, in which (a) the area of the first inflow opening and the area of the second inflow opening are approximately equal, and (b) the area of the first inflow opening is approximately equal to the area of the second inflow opening; and (c) a state in which the area of the first inflow opening is larger than the area of the second inflow opening. FIG. 3 is a perspective view showing the configuration of an upper nozzle section. (a) is a perspective view mainly showing the main body plane part of the main body tube in the upper nozzle part, (b) is a side view, (c) is a plan view, and (d) is a rear view. (a) is a perspective view showing a state in which the attachment part is removed from the main body pipe in the upper nozzle part, (b) is a side view, and (c) is a plan view. (a) is a perspective view mainly showing the main body slope part of the main body pipe in the upper nozzle part, and (b) is a bottom view. FIG. 7 is a side sectional view showing the engagement state between the support rod and the engagement part in the upper nozzle part. (a) is a perspective view mainly showing the inner surface of the mounting section with the rectifier attached; (b) is a perspective view mainly showing the inner surface of the mounting section with the rectifier removed; (c) is the installation with the rectifier attached. FIG. (a) to (d) are perspective views of the rectifying section in four diagonal directions. (a) is a side sectional view schematically showing the principle behind the formation of a separated region within the main tube, and (b) is a side sectional view schematically showing the principle that the direction of the thermal fluid injected by the separated part is not the intended direction. (c) shows the size of the inflow opening and the main body pipe in a configuration in which the cross-sectional area in the direction orthogonal to the longitudinal direction of the main body pipe is changed between the inflow opening and the main body pipe (a) ) is a sectional view taken along line AA. (a) is a partial side cross-sectional view schematically showing the nozzle part for explaining the action of the rectifying part, and (b) is a partial enlarged view of the mesh member in (a). (a) is a partial side cross-sectional view schematically showing the structure of the inlet opening and the rectifying section of the cooking device according to the first modification of the present invention, and (b) is the inflow of the cooking device according to the second modification of the present invention. FIG. 7(c) is a partial side sectional view schematically showing the configuration of the opening and the rectifying section; FIG. (a) is a side sectional view schematically showing an upper nozzle part of a cooking device according to modification 4 of the present invention, and (b) is a sectional view taken along line BB of (a) (straightening section omitted). FIG. 7 is a side sectional view schematically showing an upper nozzle part of a cooking device according to modification 5 of the present invention.

The invention according to claim 1 of the present invention is
A heating cooking method in which food is heated by injecting a thermal fluid from a main body pipe of a nozzle part onto the food, the method comprising:
allowing the thermal fluid to flow into the main body pipe from one end side of the tubular main body pipe through an inflow opening;
A cross-sectional area of a flow path through which the thermal fluid flows in a direction perpendicular to the longitudinal direction of the main body pipe is changed between the inflow opening and the main body pipe so as to generate a separation region within the main body pipe ,
A first injection hole is provided at a position where the distance in the longitudinal direction of the main body pipe is the shortest between the inflow opening and the plurality of injection holes provided along the longitudinal direction of the main body pipe. and a plurality of openings in a rectifying section provided approximately along a cross-sectional shape orthogonal to the longitudinal direction of the flow path in the main body tube ,
Allowing substantially all of the thermal fluid flowing in the separation region to flow into the main body pipe and be injected from the plurality of injection holes,
Cooking by heating the food by injecting the hot fluid that has passed through a plurality of openings in the rectifying section onto the food from a plurality of injection holes provided along the longitudinal direction of the main body tube. This is a method.

According to this heating cooking method, the thermal fluid flowing in the separation area in the main body pipe of the nozzle part is passed through the plurality of openings in the rectification part, thereby suppressing the occurrence of the separation area downstream of the rectification part. be able to. As a result, the injection direction of the thermal fluid ejected from each of the plurality of injection holes provided in the main body pipe is set as intended, and uneven heating of the food to be heated can be suppressed by ejecting the thermal fluid.

The invention according to claim 2 of the present invention is the invention according to claim 1,
A main body tube is provided in a heating chamber, and a thermal fluid that heats the food by injecting it from a plurality of injection holes provided in the main body tube in the heating chamber is recovered, and the thermal fluid is caused to flow through a thermal fluid flow system and heated by a heating section. ,
The hot fluid heated by the heating part is sucked by the discharge part and discharged into the main body pipe, and the hot fluid that has flowed into the main body pipe through the inflow opening is again injected from the plurality of injection holes onto the food. used for heating
This heating cooking method is characterized by the following.

Thereby, the thermal fluid can be circulated and used, and the amount of thermal fluid newly supplied for cooking the food can be reduced. In addition, among the foreign particles contained in the circulating thermal fluid, particles larger than the opening of the rectifier are collected by the rectifier, thereby suppressing the mixing of foreign particles into the thermal fluid that is injected into the food. can .

The invention according to claim 3 of the present invention is the invention according to claim 2 ,
The food is heated and recovered by being injected from multiple injection holes in the main body tube in the heating chamber, and the collected thermal fluid is mixed with thermal fluids of different temperatures and heated by the heating section.
The hot fluid heated by the heating part is sucked by the discharge part and discharged into the main body pipe, and is caused to flow into the main body pipe through the inflow opening,
Stirring the thermal fluid flowing into the main body pipe within a separation region generated within the main body pipe to make the temperature distribution of the thermal fluid substantially uniform;
After the hot fluid is stirred within the separation area, it passes through the plurality of openings in the rectifying section and is again injected from the plurality of injection holes onto the food to heat the food.
This heating cooking method is characterized by the following.

As a result, a part of the hot fluid that has flowed into the main body pipe is stirred within the separation area that occurs within the main body pipe, and is further stirred by passing through the multiple openings of the rectifier, and is then delivered to the food through the multiple injection holes. The temperature distribution of the injected thermal fluid can be made substantially uniform. In addition, uneven heating of food can be further suppressed .

The invention according to claim 4 of the present invention is,
A heating cooking device that heats food by injecting a thermal fluid onto the food from a main body pipe of a nozzle part in a heating chamber,
a transport unit that transports the food from the loading port to the loading port of the heating chamber;
The tubular main body has a longitudinal direction substantially perpendicular to the transport direction of the food transported by the transport unit, and injects hot fluid onto the food from a plurality of injection holes provided along the longitudinal direction within the heating chamber. tube and
a rectifier having a plurality of openings provided in the main body pipe;
a thermal fluid flow system that flows a thermal fluid and causes the thermal fluid to flow from one end side of the main body pipe through an inflow opening;
Among the plurality of injection holes provided in the main body pipe, an injection hole provided at a position where the distance in the longitudinal direction of the main body pipe from the inflow opening is the shortest is defined as a first injection hole,
A cross-sectional area of a flow path through which the thermal fluid flows in a direction perpendicular to the longitudinal direction of the main body pipe is changed between the inflow opening and the main body pipe so as to generate a separation region within the main body pipe,
The rectifier is provided between the inflow opening and the first injection hole so as to substantially follow a cross-sectional shape perpendicular to the longitudinal direction of the flow path in the main body pipe ,
Almost all of the thermal fluid flowing in the separation region that flows into the main body pipe from the inflow opening and is injected from the plurality of injection holes passes through the plurality of openings provided in the rectifying section.
This heating cooking device is characterized by the following.

According to this cooking device, the generation of a separation region downstream of the rectification portion is suppressed by allowing the thermal fluid flowing in the separation region within the main body pipe of the nozzle portion to pass through the plurality of openings in the rectification portion. be able to. As a result, the injection direction of the thermal fluid ejected from each of the plurality of injection holes provided in the main body pipe is set as intended, and uneven heating of the food to be heated can be suppressed by ejecting the thermal fluid.

The invention according to claim 5 of the present invention is the invention according to claim 4,
a circulation port that is an opening that allows the thermal fluid injected from the main body pipe to flow from the heating chamber to the thermal fluid flow system;
a discharge section connected from the thermal fluid flow system, which sucks the thermal fluid through a discharge means and discharges the thermal fluid to the main body pipe provided in the heating chamber;
Furthermore,
A heating section for heating the flowing thermal fluid to a predetermined temperature is provided in the thermal fluid flow system,
A thermal fluid that is injected from a plurality of injection holes provided in the main body pipe in the heating chamber to heat the food is made to flow through the circulation port to the thermal fluid flow system, and is heated to a predetermined temperature by the heating section. The thermal fluid is sucked in and discharged by the discharge portion, and the thermal fluid that has flowed into the main body pipe through the inflow opening is again injected from the plurality of injection holes.
This heating cooking device is characterized by the following.

Thereby, the thermal fluid can be circulated and used, and the amount of thermal fluid newly supplied for cooking the food can be reduced. In addition, among the foreign particles contained in the circulating thermal fluid, particles larger than the opening of the rectifier are collected by the rectifier, thereby suppressing the mixing of foreign particles into the thermal fluid that is injected into the food. can .

The invention according to claim 6 of the present invention is the invention according to claim 5 ,
A steam supply section that supplies steam to the flowing thermal fluid is provided in the thermal fluid flow system,
The steam supply unit heats the food in the heating chamber, and the thermal fluid collected from the circulation port and flowing through the thermal fluid flow system is mixed with steam, which is a thermal fluid having a temperature different from that of the thermal fluid recovered from the circulation port. and sucking and discharging the thermal fluid heated to a predetermined temperature by the heating unit through the discharge unit,
stirring the thermal fluid flowing into the main body pipe through the inflow opening within a separation region generated within the main body pipe;
The thermal fluid stirred within the separation region is configured to pass through a plurality of openings of the rectifying section and is injected again from the plurality of injection holes.
This heating cooking device is characterized by the following.

As a result, a part of the hot fluid that has flowed into the main body pipe is stirred within the separation area that occurs within the main body pipe, and is further stirred by passing through the multiple openings of the rectifier, and is then delivered to the food through the multiple injection holes. The temperature distribution of the injected thermal fluid can be made substantially uniform. In addition, uneven heating of food can be further suppressed .

The invention according to claim 7 of the present invention is the invention according to claim 6 ,
A predetermined distance is provided between the inflow opening and the rectifier,
The rectifying section divides the space inside the main body pipe into a space on the inflow opening side and a space on the side of the plurality of injection holes,
The inflow opening is located at a position protruding from one end side of the main body pipe into the space on the inflow opening side,
generating a separation region within the main body pipe including a space between the inflow opening protruding into the space on the inflow opening side and a wall surface of one end of the main body pipe;
The thermal fluid introduced from the inflow opening is configured to be stirred within the separation region.
This heating cooking device is characterized by the following.

This ensures a large separation area that occurs within the main tube, and the thermal fluid flowing in the separation area greatly disturbs the flux of the thermal fluid flowing into the space on the inflow opening side, increasing the agitation performance and increasing the temperature of the thermal fluid. It is possible to make the distribution easier to equalize .

The invention according to claim 8 of the present invention is the invention according to any one of claims 4 to 7,
The main body tube has a mounting portion that is configured to be a part of the main body tube in a detachable manner,
A rectifying part is attached to the mounting part so as to be at a predetermined position within the main body pipe when the mounting part is attached to the main body pipe.
This heating cooking device is characterized by the following.

Thereby, by attaching the attachment part to the main body tube, the rectifier can be positioned at a predetermined position within the main body tube. Then, the rectifying section can be removed from the main body pipe, and the rectifying section can be easily cleaned. In addition, rectifying parts with different shapes and properties can be attached to the main body tube via the attachment part, making it possible to handle a variety of thermal fluids and to support a variety of cooking methods.

The invention according to claim 9 of the present invention is the invention according to any one of claims 4 to 8 ,
A distribution part having a plurality of distribution ports for distributing and flowing the thermal fluid flowing from the thermal fluid flow system to the plurality of main body pipes,
The cooking device is characterized in that the hot fluid distributed by the distribution port flows into the plurality of main body tubes through the inflow opening.

Thereby, it is possible to provide a plurality of main body tubes that can direct the injection direction of the thermal fluid ejected from each of the plurality of injection holes.

(Embodiment 1)
(Overview of heating cooking device)
First, a heating cooking method according to Embodiment 1 of the present invention and a heating cooking apparatus for carrying out this heating cooking method will be described with reference to FIGS. 1 to 20.

The thermal fluid for cooking food includes one or a mixture of at least two of superheated steam, saturated steam, and hot air. In this embodiment, an example will be described in which superheated steam is used as the thermal fluid for cooking food.

As shown in FIGS. 1 and 2, the heating cooking device 1 includes an upper outer shell 2 located above a substantially rectangular base frame 4 and a lower outer shell 3 located below the base frame 4. Further, the lower outer body 3 is composed of a standing leg part that supports the base frame 4 and a base part (no reference numeral) on which a combustion system 20 and the like, which will be described later, are placed.

The upper shell 2 has a thermal fluid supply system 40 (see FIG. 4) for supplying saturated steam, which is the source of superheated steam, to the heating cooking device 1 from the outside, and a conveyance section 90 (see FIG. 5, etc.) for handling food. It includes a heating chamber 70 for heating and cooking by injecting superheated steam while being conveyed, and a discharge section 250 for discharging the superheated steam into the heating chamber 70.

Note that in FIGS. 1, 2, 5, and 8, the conveyance section 90 is, for example, a bar conveyor, but this is omitted for ease of viewing the drawings. Further, the conveyance unit 90 is not limited to a bar conveyor, but may be a net conveyor made of metal wires.

The lower outer shell 3 includes a gas system 10 and a combustion system 20 for generating combustion exhaust gas that heats saturated steam supplied from the outside to the cooking device 1, and a combustion exhaust system that heats the saturated steam to become superheated steam. (See FIG. 3).

The cooking device 1 also includes a thermal fluid flow system 200 for circulating and flowing superheated steam across the upper shell 2 and the lower shell 3, and a drainage system ( (not shown).

As shown in FIG. 3, the gas system 10 adjusts combustion gas to a predetermined pressure from an external gas supply source and supplies it to the combustion system 20. The combustion system 20 generates combustion exhaust gas by using a combustion burner 21 to combust combustion gas that is supplied after being adjusted to a predetermined pressure in the gas system 10 . Then, in the heating means 28 constituting the combustion system 20, the saturated steam flowing through the thermal fluid flow system 200, which will be described later, and the combustion exhaust undergo heat exchange, and the saturated steam is heated to generate superheated steam at a predetermined temperature. do.

As shown in FIG. 4, the thermal fluid supply system 40 includes, for example, a blow system 50 for discharging condensate and the like in a steam pipe P that connects the external boiler provided on the facility side and the thermal fluid supply system 40; It is constituted by a supply system 60 that removes condensate and the like contained in the saturated steam used for cooking, adjusts it to a predetermined pressure, and supplies it to the cooking device 1.

As shown in FIG. 5, the heating chamber 70 has an elongated shape along one horizontal direction (the left-right direction described later), and is arranged on the front side of the upper outer shell 2 of the cooking device 1. (See Figure 1). The heating chamber 70 has a transport section 90 that carries food into and out of the heating chamber 70 and transports the food within the heating chamber 70. The transport section 90 transports the food in the food transport direction D.

As shown in FIG. 7, the heating chamber 70 includes a loading port 100 provided at one end side of the food conveying direction D of the conveying section 90 for conveying food into the heating chamber 70 from the outside, and a loading port 100 in the food conveying direction of the conveying section 90. It has a carry-out port 110 provided at the other end side of D for carrying out the food from the heating chamber 70 to the outside.

The heating chamber 70 also includes a nozzle section 120 that injects superheated steam for cooking food, as shown in FIGS. 5 and 7. The nozzle section 120 includes an upper nozzle section 130 and a lower nozzle section 160 that are arranged above and below the conveyance section 90, and directs superheated steam from above and below toward the food conveyed by the conveyance section 90. Inject. Superheated steam is discharged to the nozzle section 120 by a discharge section 250, which will be described in detail later.

As shown in FIG. 3, the thermal fluid flow system 200 includes a steam supply section 201 to which saturated steam is supplied from the thermal fluid supply system 40, and a duct-like structure in which a heating means 28 is provided to heat the thermal fluid to a predetermined temperature. The heating section 202 and the duct connecting the discharge section 250 and the heating chamber 70 are arranged over the upper shell 2 and the lower shell 3 on the back side of the cooking apparatus 1 .

As shown in FIGS. 2 and 8, the ducts constituting the thermal fluid flow system 200 include a first duct (flow path) 210, a second duct (flow path) 220, and a third duct (flow path) 230. and a fourth duct (flow path) 240. Note that, in order to clearly show the configuration of the first duct 210, FIG. 8 shows a state in which the second duct 220 is removed based on FIG. 2.

As shown in FIG. 8, the discharge section 250 is arranged above the heating chamber 70 and includes a first blower (discharge means) 251 and a second blower, which are a plurality of blowers for discharging superheated steam into the heating chamber 70. It has a blower (discharge means) 252.

Moreover, the discharge part 250 has a branch duct 254 that branches and flows superheated steam to each of the first blower 251 and the second blower 252. It has a flow rate adjustment damper (flow rate adjustment means) 255 that adjusts the flow rate of superheated steam sucked into the blower 252.

As shown in FIG. 3, a thermal fluid circulation system (no reference numeral) is configured by a discharge section 250 in which superheated steam circulates and flows, a thermal fluid flow system 200, and a heating chamber 70.

As shown in FIG. 1, the cooking device 1 includes a control panel 400 for controlling the operations of various devices, and the control panel 400 is electrically connected to devices that need to be controlled by the cooking device 1. ing.

(About thermal fluid)
Note that the thermal fluid used in this embodiment may be supplied to the cooking device 1 from the outside, or may be generated inside the cooking device 1. When the thermal fluid is supplied from the outside, the cooking device 1 is supplied with saturated steam generated by an external boiler or superheated steam generated by an external superheated steam generator as described above.

In addition, when generating thermal fluid internally, for example, heated air (hot air) obtained by heating air with the heating means 28, or by burning gas with the combustion burner 21 provided in the cooking device 1, can be used. The resulting combustion exhaust (hot air), the saturated steam generated by the internal boiler provided in the cooking device 1, or the superheated steam obtained by heating the saturated steam generated by the internal boiler with the heating means 28 are the thermal fluids. used as. However, in order to downsize the cooking device 1, it is preferable to provide an external boiler as in this embodiment.

In the description of this embodiment, as shown in FIG. The left side, the right side is called the right side, the upper side is called the upper side, and the lower side is called the lower side. Further, the direction from the front side to the back side is called the depth direction, the width direction from the left side side to the right side side is called the left-right direction, and the direction from the bottom side to the top side is called the height direction.

Furthermore, in the description of this embodiment, the area of the flow path in which superheated steam flows in a direction perpendicular to the flow direction is referred to as a flow path cross-sectional area.

Next, the configuration of the cooking device 1 will be specifically explained.

(Configuration of gas system and combustion system)
Here, with reference to FIG. 3, the gas system 10 sends gas supplied from the outside to the combustion system 20 while adjusting the pressure, and the gas supplied by the gas system 10 is combusted in the combustion burner 21. A combustion system 20 that heats saturated steam supplied from an external boiler will be described.

The gas system 10 includes, in order from the gas supply source side, a micropressure gauge (pressure gauge) 11 that measures the gas pressure supplied from the outside, and an on-off valve (valve) 12 that controls the supply or cutoff of gas to the combustion system 20. , a gas pressure switch 13 that detects whether the gas pressure is a predetermined gas pressure, a first gas electromagnetic valve (valve) 14, and a control valve (valve) 15 that adjusts the gas supply amount. A second gas electromagnetic valve (valve) 16, a gas flow meter (flow meter) 17 that measures the gas flow rate based on the orifice differential pressure, and a needle valve (valve) 18 that adjusts the reference gas flow rate. It is configured with Furthermore, the gas pressure switch 13 , the first gas solenoid valve 14 , the control valve 15 , the second gas solenoid valve 16 , and the gas flow meter 17 are electrically connected to the control panel 400 .

The combustion system 20 includes a combustion burner 21 for combusting the gas supplied by the gas system 10, a combustion blower 22 for supplying air to the combustion burner 21, and a combustion blower 22 that maintains the air supplied by the combustion blower 22 at a predetermined pressure. an ignition transformer 24 for igniting the combustion burner 21; a UV sensor 25 for confirming combustion in the combustion burner 21 with ultraviolet rays; It has a viewing window 26 for visually confirming combustion from the outside, and an exhaust pipe 27 for discharging combustion exhaust to the outside of the cooking device 1. Further, the combustion blower 22, the air pressure switch 23, the ignition transformer 24, and the UV sensor 25 are electrically connected to the control panel 400.

The combustion system 20 further includes a heating means 28, which is provided in a heating section 202 constituting a thermal fluid flow system 200, which will be described later, and which directs the combustion exhaust gas generated in the combustion system 20 from the exhaust stack 27. It is installed on the way to the discharge to the outside. The heating unit 202 is a heat exchanger that indirectly exchanges heat between the combustion exhaust gas flowing to the exhaust stack 27 after combustion in the combustion burner 21 and the saturated steam flowing through the thermal fluid flow system 200. Thereby, saturated steam is heated to generate superheated steam. The gas system 10 and the combustion system 20 are arranged in a space (not shown) in the lower shell 3 of the cooking device 1 and covered by a decorative board.

(Configuration of thermal fluid supply system)
Next, with reference to FIG. 4, a thermal fluid supply system 40 for supplying saturated steam generated by an external boiler to the cooking device 1 will be described. The thermal fluid supply system 40 is branched into a blow system 50 and a supply system 60.

The blow system 50 is used to discharge drain and the like in the steam pipe P that connects the external boiler and the thermal fluid supply system 40. The blowing system 50 includes a blowing solenoid valve 51, a steam trap 52 that is provided in parallel with the blowing solenoid valve 51 and for discharging condensate from saturated steam, and a steam trap 52 for discharging condensate from the blowing system 50. It has a drain pipe (no code).

The supply system 60 is used to adjust the saturated steam supplied from the external boiler via the steam pipe P to a predetermined pressure and steam amount, and supply the adjusted steam to the steam supply section 201 . The supply system 60 includes, in order from the external boiler side, a cooking solenoid valve (valve) 61 that supplies or stops the supply of saturated steam to the steam supply section 201 side, and a cooking solenoid valve (valve) 61 that controls whether the saturated steam is supplied at a predetermined pressure. A pressure switch 62 for detection, a separator 63 for discharging condensate from saturated steam, and a pressure reducing valve for reducing the pressure to a predetermined pressure when the saturated steam changes to a higher pressure than a predetermined pressure. 64, a pressure gauge 65 for detecting the pressure of saturated steam, an electric two-way valve 66 for adjusting the amount of saturated steam supplied to the steam supply section 201, and a steam valve for dissipating the saturated steam into the steam supply section 201. supply means 67 , and supplies saturated steam supplied from an external boiler to the steam supply section 201 .

The steam supply means 67 is constituted by a hollow steel pipe with a plurality of holes provided upward in the pipe length direction, one of which is closed and the other is detachably attached to the supply system 60 side. This steam supply means 67 is provided in a steam supply section 201 which will be described later, and saturated steam supplied from an external boiler is dissipated from this steam supply means 67 into the steam supply section 201.

Note that the steam supply means 67 may not be a steel pipe, but may be a cylindrical sintered metal whose one end is closed and the other end is detachably attached to the supply system 60 side. In this case, the saturated water vapor is dissipated from the minute gaps in the sintered metal, and therefore the saturated steam can be efficiently dissipated substantially uniformly from the entire circumference of the cylindrical sintered metal, which is preferable. Moreover, the saturated steam supplied from the supply system 60 can be diffused while being filtered.

Thereby, it is possible to supply saturated steam from which minute dirt, scale, etc. that could not be removed by the supply system 60 have been removed.

In addition, since the steam supply means 67 is detachably connected to the supply system 60, it can be removed and cleaned in a cleaning step to be described later.

Furthermore, when a cylindrical sintered metal is used for the steam supply means 67, the noise generated when saturated steam is dissipated can be reduced compared to when a steel pipe with a plurality of holes is used. , the operation noise of the cooking device 1 can be reduced.

(Configuration of heating chamber)
Next, the configuration of the heating chamber 70 for cooking food will be described with reference to FIGS. 1, 5 to 7, and 9.

As shown in FIGS. 1 and 5, the heating chamber 70 includes a loading port 100 that is provided on the left side of the heating chamber 70 and is an opening for loading food to be cooked into the heating chamber 70. A carry-out port 110 is provided on the right side of the heating chamber 70 and is an opening for carrying out the cooked food from the heating chamber 70. A transport section 90 that transports the food, a nozzle section 120 that injects superheated steam onto the food, and a circulation port 75 (see Fig. 1), and a door 80 that opens and substantially seals an opening (no reference numeral) on the front side of the heating chamber 70 when opened and closed.

Furthermore, a first cover (cover) 103, a second cover (cover) 113, and a cover 103, which are covers that prevent superheated steam leaking from the carry-in port 100 and the carry-out port 110 from leaking into the cooking area, are provided. , 113 is sucked in by a hood or the like provided on the facility side, and is exhausted to the outside of the heating cooking apparatus 1 together with the outside air that is about to flow into the loading port 100 and the loading port 110. It has an exhaust pipe (exhaust pipe) 101, a second exhaust pipe (exhaust pipe) 111, a first exhaust pipe (exhaust pipe) 102, and a second exhaust pipe (exhaust pipe) 112.

As shown in FIGS. 1, 5, and 9, the conveyance unit 90 penetrates in the left-right direction via the loading port 100 and the loading port 110 of the heating chamber 70, and includes a first cover 103 provided at the loading port 100, and It is constituted by an endless conveyor provided extending outward from the second cover 113 provided at the exit 110. This endless conveyor has a pair of endless chains suspended between a pair of sprockets (not shown) provided on the loading port 100 side and a pair of sprockets (not shown) provided on the loading port 110 side. The bar conveyor consists of a pair of endless chains with rod-shaped members made of metal or resin. The superheated steam injected from below can pass through the gap between the rod-like members attached between the pair of endless chains. Then, a drive source (not shown) rotates a shaft (not shown) inserted through a sprocket on the side of the carry-out port 110, thereby driving the forward path side of the transport section 90 from the side of the carry-in port 100 to the side of the carry-out port 110.

Note that the conveying section 90 may be a net conveyor in which an endless metal net formed by knitting is suspended from each sprocket. In that case, it is only necessary to allow superheated steam injected from below to pass through a gap in a net attached between a pair of endless chains.

On the outside of the loading port 100, there is a first cover 103 for recovering the superheated steam leaking outside from the loading port 100, and a cover connected above the first cover 103 for exhausting the recovered superheated steam. A first exhaust pipe 101 is provided. The first cover 103 is provided so as to surround the carry-in port 100 and a portion of the transport section 90 that protrudes from the carry-in port 100. Further, the first cover 103 has a first exhaust pipe 102 extending further upward from a cylindrical first exhaust pipe 101 communicating from the inside.

A grease filter (not shown) is removably provided inside the first exhaust pipe 101 to filter mist-like drips mixed into the superheated steam from the superheated steam. Note that the mist-like drip will be described later.

On the outside of the outlet 110, there is a second cover 113 for recovering the superheated steam leaking out from the outlet 110, and a second cover 113 connected above the second cover 113 for exhausting the recovered superheated steam. A second exhaust pipe 111 is provided. The second cover 113 is provided so as to surround the export port 110 and a part of the conveying section 90 that protrudes from the export port 110, and further includes a second exhaust pipe extending upward from the second exhaust pipe 111. It has 112.

A grease filter (not shown) is removably provided inside the second exhaust pipe 111 to filter mist-like drips mixed into the superheated steam from the superheated steam.

A hood (not shown) provided at the facility is provided above the cooking device 1 so as to cover the first exhaust pipe 102 and the second exhaust pipe 112. The superheated steam and the like discharged from the cylinder 112 are collected and exhausted from the hood to the outside of the facility by exhaust equipment on the facility side.

Note that the upper ends of the first exhaust pipe 102 and the second exhaust pipe 112 may be connected to an exhaust system on the facility side through a duct or the like. Further, a blower fan may be provided inside the first exhaust pipe 102 and the second exhaust pipe 112 to blow air toward the upper ends of the first exhaust pipe 102 and the second exhaust pipe 112.

As shown in FIGS. 6 and 7, the back surface 71 of the heating chamber is provided with an opening for causing superheated steam discharged from a discharge section 250 (described later) to flow to an upper nozzle section 130 forming a nozzle section 120 for injecting the superheated steam. A first discharge port 72 and a second discharge port 73, which is an opening for causing the fluid to flow to the lower nozzle portion 160, are provided. The first discharge port 72 is provided on the carry-in port 100 side of the upper nozzle portion 130 at a position corresponding to a fitting portion 151 provided in the upper nozzle portion 130, which will be described later. Further, the second discharge port 73 is provided on the export port 110 side of the lower nozzle portion 160 at a position corresponding to a fitting portion 151 provided in the lower nozzle portion 160, which will be described later.

6 is a side cross-sectional view of the upper nozzle part 130 including the first discharge port 72 and a side part of the lower nozzle part 160 including the second discharge port 73. A cross-sectional view is also shown.

As shown in FIGS. 1 and 7, the top surface 74 of the heating chamber has an opening for causing the superheated steam injected into the heating chamber 70 from the nozzle part 120 to flow and circulate again into the thermal fluid flow system 200. A circulation port 75 is provided. The circulation port 75 is provided to penetrate the top surface 74 of the heating chamber, and communicates with the steam supply section 201 via a grease filter (not shown). Note that the thermal fluid circulation system, which is a circulation path for superheated steam, will be described later.

As shown in FIG. 7, between the upper nozzle part 130 and the top surface 74 of the heating chamber, between the upper nozzle part 130 and the inner surface of the heating chamber 70 on the loading port 100 side, and between the upper nozzle part 130 and the heating chamber A gap is provided between the inner surface of the outlet 70 and the inner surface of the outlet 110, through which superheated steam can pass.

As shown in FIGS. 1 and 5, the heating chamber 70 has an opening (no reference numeral) provided on the front side and a door 80 that allows the opening to be opened and closed. The door 80 is a flip-up type door that flips upward. Since such a door 80 does not protrude to the front side when opening or closing, it can be opened or closed even when the heating cooking device 1 is installed in a narrow place. Note that the door 80 may be configured by a sliding type door or another type of door.

(Configuration of nozzle part)
Here, the configuration of the nozzle section 120 that injects superheated steam toward the food being conveyed in the heating chamber 70 will be explained using FIGS. 5, 6, and 12 to 18.

As shown in FIG. 5, the nozzle section 120 includes the upper nozzle section 130 provided above the transport section 90 and the lower nozzle section 160 provided below the transport section 90, as described above. ing. The detailed configuration of the nozzle section 120 will be explained first starting from the upper nozzle section 130.

(Configuration of upper nozzle part)
As shown in FIG. 12, the upper nozzle section 130 includes an adapter 150 (distribution section) having a plurality of distribution ports 152 for distributing and flowing superheated steam to the plurality of main body pipes 140. have a longitudinal direction in a direction substantially perpendicular to the food conveyance direction D, and are each fitted with a tubular main body tube 140 through which superheated steam flows.

In the upper nozzle section 130, one end of the main body tube 140 is inserted into and held by the distribution port 152 of the adapter 150, and the upper nozzle section 130 is held by an engaging section 141 provided on the upper surface of the main body tube 140 near the other end. It is engaged with the support rod 131. As a result, the upper nozzle part 130 is connected to the transport part 90, the top surface 74 of the heating chamber, the inner surface on the carry-in port 100 side, and the It is installed at a distance from the inner surface.

(Adapter configuration)
As shown in FIGS. 6 and 12, the adapter 150 is formed of a sheet metal into a long rectangular tube shape extending in the left-right direction, and both ends on the opening side on the loading port 100 side and the opening side on the loading port 110 side are It's blocked. The adapter 150 has a fitting part 151 which is an opening protruding toward the back side at a position corresponding to the first discharge port 72 on the rear surface of the adapter 150 . connected to.

Further, on the front surface of the adapter 150, a plurality of cylindrical distribution ports 152 for distributing and flowing superheated steam to the plurality of main body pipes 140 are provided at predetermined intervals along the food transport direction D. ing. A cylindrical connection part 143 provided at one end of a plurality of main body pipes 140 of the upper nozzle part 130, which will be described later, is fitted into the distribution port 152, and a cylindrical connecting part 143 provided at one end of a plurality of main body pipes 140 of the upper nozzle part 130, which will be described later, is fitted into the distribution port 152. The ends are supported.

The diameter of the outer periphery of the distribution port 152 is smaller than the diameter of the inner periphery of the connecting portion 143 of the main body tube 140 . Therefore, the connecting portion 143 of the main body tube 140 is fitted so as to cover the distribution port 152. Note that the diameter of the inner circumference of the distribution port 152 may be configured to be larger than the diameter of the outer circumference of the connecting portion 143 of the main body tube 140. In that case, the distribution port 152 is fitted so as to cover the connection part 143 of the main body pipe 140.

The plurality of main body tubes 140 of the upper nozzle part 130 fitted into the plurality of distribution ports 152 of the adapter 150 are attached along the food transport direction D in a direction perpendicular to the food transport direction D and substantially parallel. As a result, in the cooking step described later, the superheated steam supplied to the adapter 150 can be distributed approximately evenly to the plurality of main body pipes 140 of the upper nozzle section 130, and can be jetted almost equally from the plurality of main body pipes 140. can.

Note that the connection between the adapter 150 and the first discharge port 72 is not limited to the above-described method. It may also be connected to an opening provided on the adapter 150 side.

Further, the connection between the first discharge port 72 and the fitting portion 151 is configured to be detachable.

Note that the configuration of the adapter in the lower nozzle section 160 is approximately the same shape as that of the upper nozzle section 130 and is vertically and horizontally symmetrical, so a description thereof will be omitted here.

(Configuration of main body tube)
As shown in FIGS. 6, 12, 13(a) to 13(d), 14(a) to (c), and 15(a), (b), the main body tube 140 is made of sheet metal and extends longitudinally in the depth direction. It is formed as a tubular member having a substantially pentagonal cross section, and has a connecting portion 143 connected to the distribution port 152 of the adapter 150 at one end, and the other end facing the connecting portion 143 is closed. One end of the main body tube 140 is provided with an opening 143a that communicates between the connecting portion 143 provided at the one end and the inside of the main body tube 140.

The cross-sectional shape of the cylindrical connecting portion 143 in the direction perpendicular to the longitudinal direction of the main body tube 140 is approximately circular, and is formed to be smaller than the cross-sectional area of the main tube 140 in the direction perpendicular to the longitudinal direction. Further, the diameter of the inner circumference of the connecting portion 143 of the main body tube 140 is formed to be slightly larger than the diameter of the outer circumference of the distribution port 152. Thereby, the distribution port 152 is fitted into the inner periphery of the connecting portion 143 of the main body tube 140 so as to be inserted thereinto. One end of the main body tube 140 is supported by the distribution port 152 .

As shown in FIG. 6, the end of the distribution port 152 inserted into the inner periphery of the connecting portion 143 of the main body tube 140 is configured to protrude within the main body tube 140. In this embodiment, the opening formed at the end of the distribution port 152 serves as the inflow opening 142 through which the superheated steam flows into the space S1 within the main body pipe 140. The space S1 within the main body tube 140 will be described later.

Note that the cross-sectional shapes of the distribution port 152 of the adapter 150 and the connecting portion 143 of the main body tube 140 may be any shape that allows connection. Among the shapes that can be connected, a circular shape is desirable because it allows easier connection and ensures airtightness.

Note that the distribution port 152 may be omitted and the connecting portion 143 and the adapter 150 may be integrated into one body. In this case, the inflow opening 142 becomes an opening 143a that communicates between the connecting portion 143 provided at one end of the main body tube 140 and the inside of the main body tube 140.

The main body tube 140 also includes a main body flat part 144 that is rectangular in plan view, a pair of main body side parts 145 and 146 formed on both edges of the main body flat part 144, and a pair of main body side parts 145 and 146 sandwiched therebetween. A pair of main body slope parts 147 and 148 are formed on opposite sides of the main body flat part 144. The main body slope parts 147 and 148 constitute mountain-shaped parts protruding in the opposite direction to the main body flat part 144, and injection holes 132 for injecting superheated steam are provided at the tops thereof at predetermined intervals along the longitudinal direction of the main body pipe 140. are arranged in rows. Note that the shape of the injection holes 132 may be round or rectangular, and the shape is not limited to a long hole, and the number of injection holes 132 is not limited to the illustrated example.

By configuring the main body pipe 140 in this manner, a flow path is formed inside the main body pipe 140 for causing superheated steam to flow from the connecting portion 143 to the plurality of injection holes 132.

In the main body tube 140, an opening 149 is formed in the back side end of the main body flat part 144, which is the connecting part 143 side, and a rectifying part 810, which will be described later, can be detachably attached to this opening 149. A mounting portion 820 is attached.

Note that FIGS. 13(a) to (d) and FIGS. 15(a) and 15(b) show the state in which the mounting portion 820 is attached to the opening 149, and FIGS. 14(a) to (c) show the state in which the mounting portion 820 is attached to the opening 149. Shows the removed state.

Further, as shown in FIGS. 6, 12, and 16, the main body plane portion 144 has an engaging portion 141 that engages with the support rod 131 to support the main body tube 140. The engaging portion 141 includes an upright portion 141a vertically extending upward from the main body flat portion 144 of the main body tube 140, and an upright portion 141a that extends from the upper end of the upright portion 141a toward the back side in the depth direction, and is connected to the support rod 131. and a claw portion 141b that engages with the slit 131a provided in the slit 131a. Note that the engagement between the engaging portion 141 and the support rod 131 will be described later.

Although the main body tube 140 has been described as a tubular member made of sheet metal and having a substantially pentagonal cross section that is elongated in the depth direction, the shape is not limited to this. It may be constructed from a shaped tubular member. In this case, the shape of the rectifying section 810 may be a shape that follows a cross-sectional shape orthogonal to the longitudinal direction of the main body tube 140.

(Configuration of mounting part)
As shown in FIGS. 13 and 17, the mounting portion 820 includes a lid portion 821 having a rectangular planar shape that is flush with the main body flat portion 144, and a lid portion 821 that is erected along both longitudinal edges of the lid portion 821. A pair of side parts 822 and 823, a back part 825 which is erected at the end of the back side of the lid part 821 and has an insertion hole 824 through which the connecting part 143 is inserted; It has an insertion piece 826 that is inserted toward the front. A mounting groove 821a for attaching the rectifying section 810 and a screw hole 821b for fixing the rectifying section 810 are formed in the lid section 821. The mounting groove 821a and the screw hole 821b are provided at predetermined positions from the back surface part 825, and determine the mounting position of the rectifying part 810.

When the attachment part 820 is attached to the opening 149 of the main body tube 140, the side parts 822 and 823 cover both sides of the opening 149, and the insertion piece 826 comes into contact with the inner surface of the main body flat part 144 of the main body tube 140, Further, the back surface portion 825 comes into contact with the back surface of the main body tube 140 . As a result, the four sides around the opening 149 of the main body tube 140 are in a state where the metal plate constituting the main body tube 140 and the metal plate constituting the attachment part 820 overlap, and the attachment part 820 is attached to the opening 149 of the main body tube 140. It can be installed with almost no gaps.

(Composition of rectifier)
As shown in FIGS. 18(a) to 18(d), the rectifying section 810 includes a frame 811 formed in a substantially pentagonal shape substantially along the cross-sectional shape perpendicular to the longitudinal direction of the main body tube 140, and a frame 811 formed from one side of the frame 811. , a flat mounting piece 813 extending perpendicularly from the frame 811, and a mesh member 812 provided within the frame 811. The rectifier 810 has a mesh member 812 provided inside a frame 811 to function as a filter. Note that the mesh member 812 is made of, for example, a metal wire rod shaped like a net. Details will be described later.

The mounting piece 813 is provided with a hole 813a that corresponds to the screw hole 821b of the mounting portion 820. When the mounting piece 813 of the rectifying section 810 is inserted into the mounting groove 821a provided in the lid part 821 of the mounting part 820, the hole 813a provided in the mounting piece 813 corresponds to the screw hole 821b of the lid part 821. A screw (not shown) is inserted into the hole 813a provided in the corresponding mounting piece 813 and the screw hole 821b of the lid part 821, and the rectifying part 810 is screwed and attached to the mounting part 820.

The rectifying section 810 attached to the mounting section 820 connects the end of the distribution port 152 and the plurality of injection holes 132 provided in the main body tube 140 when the mounting section 820 is attached to the opening 149 of the main body tube 140. It is arranged between the first injection hole 132a (see FIG. 13(b)), which is the injection hole 132 provided at the shortest distance in the longitudinal direction of the main body tube 140 from the inflow opening 142.

In this embodiment, the main body tube 140 is arranged so that the main body plane part 144 is horizontal, and the rectifying part 810 is arranged vertically within the main body tube 140, but at an angle in the longitudinal direction of the main body tube 140. If the rectifying section 810 can be installed in a state that substantially follows the cross-sectional shape having the rectifying section 810, the rectifying section 810 may be arranged in the main body tube 140 so as to be inclined with respect to the vertical direction.

In addition, when the main body plane part 144 of the main body tube 140 is formed to be inclined with respect to the horizontal, and the lid part 821 is formed to be inclined accordingly, the cross-sectional shape perpendicular to the longitudinal direction of the main body tube 140 is In order to arrange the rectifying part 810 so as to substantially follow the rectifying part 810, the attachment piece 813 of the rectifying part 810 may extend at an angle along the slope of the lid part 821.

Note that the rectifying section 810 preferably has a structure in which a mesh member 812 is attached to the inside of the frame 811 by welding or the like. This makes it possible to maintain the shape of the rectifier 810, ensure the strength of the rectifier 810 itself, and prevent injuries due to exposure of the wire ends of the mesh member 812.

Note that the frame 811 is preferably constructed by sandwiching the front and back sides of the mesh portion between two frames and welding them together. Thereby, the strength of the rectifying section 810 itself can be further ensured, and the mesh member 812 can be prevented from peeling off from the frame 811, making it easier to handle the rectifying section 810 when cleaning or replacing it.

Further, in the rectifying section 810, it is preferable that the width of the frame body 811 is made as narrow as possible, and the area of the mesh member 812 is made as large as possible. Thereby, the flow of superheated steam passing through the mesh member 812 can be made smooth.

Note that the flow straightening section 810 is not limited to the mesh member 812 described above, and may be formed of a punching plate (perforated plate). By configuring it with a punching plate, the rectifying section 810 can be configured only with the punching plate without providing the frame 811, and the configuration can be simplified.

Note that the shape of the rectifying section 810 is not limited to a shape along the cross-sectional shape perpendicular to the longitudinal direction of the main body tube 140, and may be any shape.

(About spaces S1 and S2)
As shown in FIG. 6, the space within the main body tube 140 is partitioned by the rectifying section 810 into two spaces: a space S1 on the connection section 143 side and a space S2 on the plurality of injection holes 132 side.

In the space within the main body pipe 140, a space S1 is formed closer to the connecting portion 143 than the rectifying portion 810, in which the superheated steam flowing in from the distribution port 152 is allowed to flow while remaining therein. Further, on the side of the plurality of injection holes 132 from the rectification section 810, a space S2 is formed in which the superheated steam that has passed through the rectification section 810 flows from the space S1 to the plurality of injection holes 132.

(Support rod configuration)
As shown in FIGS. 7 and 12, the long square tubular support rod 131 provided above the conveyance section 90 is connected to a locking portion provided on the inner surface of the heating chamber 70 on the loading port 100 side and the loading port 110 side. Both ends are removably locked by 76.

As shown in FIGS. 12 and 16, the front surface of the support rod 131 has a plurality of slits 131a along the food transport direction D at positions corresponding to the main body tube 140 attached to the distribution port 152. By engaging the claw portions 141b of the engaging portions 141 of the plurality of main body tubes 140 with the slits 131a, and fitting the connecting portions 143 of the plurality of main body tubes 140 into the distribution port 152 of the adapter 150, the plurality of main body tubes 140 can be connected. The pipes 140 are arranged in parallel across the food transport direction D.

Note that the support rod 131 may have a long U-shaped cross section with a plurality of slits 131a along the food transport direction D on the front surface of the support rod 131. Thereby, the support rod 131 can be easily cleaned in a cleaning step to be described later.

(Configuration of lower nozzle part)
As shown in FIG. 6, the lower nozzle section 160 has a structure in which the upper nozzle section 130 is upside down with the conveyance section 90 in between, and superheated steam is supplied to the lower nozzle section 160 by the upper nozzle section 130. In the same manner as in the above case, this is carried out through the second discharge port 73 provided below the discharge port 110 side on the back surface 71 of the heating chamber.

However, similarly to the support rod 131 of the upper nozzle 140, the support rod 161 having the slit 131a that engages the claw portion 141b of the main body tube 140 of the lower nozzle 160 is provided on the loading port 100 side and the loading port 110 side of the heating chamber 70. Both ends are locked by locking portions 76 provided on the inner surface (see FIG. 7).

(Configuration of thermal fluid flow system)
Next, the thermal fluid flow system 200 connecting the steam supply section 201, the heating section 202, the discharge section 250, and the heating chamber 70 will be described with reference to FIGS. 2, 8, and 9.

The thermal fluid flow system 200 includes a first duct 210 that connects the steam supply section 201 and the heating section 202, a second duct 220 that connects the heating section 202 and a branch duct 254 of the discharge section 250, which will be described later. A third duct 230 connects the first blower 251 connected from the branch duct 254 and the first discharge port 72 of the heating chamber 70; and a fourth duct 240 connecting the two discharge ports 73.

The steam supply section 201 is formed of a sheet metal into a substantially rectangular parallelepiped shape, and is arranged above the heating chamber 70 . It also has an opening (not shown) communicating with the circulation port 75, the opening is equipped with a grease filter (not shown), and a steam supply means 67 for dissipating the saturated steam supplied from the supply system 60 is located inside. (See Figure 4).

Further, the steam supply section 201 has an opening (not shown) on its back side, and is connected to the first duct 210 through this opening.

As shown in FIGS. 2 and 8, the first duct 210, the second duct 220, the third duct 230, and the fourth duct 240 each have a rectangular cross section when viewed from above, and have a width in the left and right direction. The thickness in the depth direction is smaller than that in the depth direction. Further, the rectangle is arranged so that one side (long side) is parallel to the left-right direction.

As shown in FIG. 8, the first duct 210 includes a vertical portion 211 that is connected to an opening (not shown) on the back side of the steam supply section 201 and extends in the vertical direction, and a bent portion that is bent at a predetermined angle from the vertical portion 211. 212, a vertical portion 213 extending vertically downward from the bent portion 212, a bent portion 214 bent horizontally from the vertical portion 213 toward the front side, and a bent portion 214 extending horizontally from the bent portion 214 toward the exit 110 side. , and a horizontal section 215 connected to the upstream side of the heating section 202.

As shown in FIG. 2, the second duct 220 is connected to the downstream side of the heating unit 202, and includes a horizontal portion 221 that extends toward the loading port 100 side in the horizontal direction, and a second duct that is bent upward from the horizontal portion 221 at a predetermined angle. A vertical portion 223 extends vertically from the bent portion 222 and is connected to a branch duct 254 described later.

The third duct 230 is connected to the discharge side of the first blower 251 and includes a vertical part 231 extending vertically downward, and a bent part bent at a predetermined angle from the vertical part 231 toward the loading port 100 in the horizontal direction. 232 , and a horizontal portion 233 that extends horizontally from the bent portion 232 toward the loading port 100 side and connects to the first discharge port 72 .

The fourth duct 240 is connected to the discharge side of the second blower 252 and includes a vertical part 241 extending vertically downward, and a bent part bent at a predetermined angle from the vertical part 241 toward the outlet 110 in the horizontal direction. 242 , and a horizontal portion 243 that extends horizontally from the bent portion 242 toward the outlet 110 and connects to the second outlet 73 .

As shown in FIGS. 2 and 8, the length in the height direction of the vertical portion 231 of the third duct 230 and the vertical portion 241 of the fourth duct 240 is the same as that of the first blower 251 and the second blower 252. are arranged at the same height above the heating chamber 70, and the second discharge port 73 is located lower in the height direction than the first discharge port 72. The fourth duct 240 is longer than the third duct 230.

That is, the distance of the third duct 230 through which superheated steam flows from the first blower 251 to the upper nozzle part 130 via the first discharge port 72, and the distance from the second blower 252 to the second discharge port 73. The distance is different from the distance of the fourth duct 240 through which the superheated steam flows to the lower nozzle part 160. That is, among the distances over which superheated steam flows from the plurality of blowers to the plurality of nozzle sections, at least one distance is different from the other distances.

By adjusting the flow rate of superheated steam sucked into each blower by a flow rate adjustment damper 255 arranged inside a branch duct 254, which will be described later, and adjusting the flow rate of superheated steam injected from a plurality of nozzle parts, a plurality of Among the distances over which superheated steam flows from the blower to the plurality of nozzle sections, at least one distance can be configured to be different from the other distances. Thereby, the degree of freedom in arranging a plurality of nozzle parts for a plurality of blowers can be increased regardless of the structure of the cooking device 1, and the degree of freedom in designing the cooking device can be increased.

The second duct 220 is arranged at the rearmost side of the heating cooking device 1, and the rear surface of the vertical portion 211 and bent portion 212 of the first duct 210 is the front side of the vertical portion 223 of the second duct 220. adjacent to the surface.

Further, the side surface of the vertical section 231 of the third duct 230 on the loading port 110 side is the side surface of the vertical section 211 of the first duct 210 on the loading port 100 side, and the side surface of the vertical section 223 of the second duct 220 on the loading port 100 side. Adjacent to part of the side profile.

Further, the side surface of the vertical section 241 of the fourth duct 240 on the loading port 100 side is the side surface of the vertical section 211 of the first duct 210 on the loading port 110 side, and the side surface of the vertical section 223 of the second duct 220 on the loading port 110 side. Adjacent to part of the side profile.

(Configuration of discharge part)
Next, the discharge section 250 having the branch duct 254, the first blower 251, and the second blower 252 will be explained using FIGS. 8 to 11.

The discharge part 250 is arranged above the heating chamber 70 and approximately in the center of the heating cooking apparatus 1 in the left-right direction, and includes a branch duct 254 formed in a substantially rectangular parallelepiped shape and a first blower provided on the side surface of the branch duct 254 on the side facing the entrance 100. 251 and a second blower 252 provided on the side surface on the exit 110 side.

As shown in FIG. 10, the branch duct 254 has a substantially rectangular inflow opening 260 connected from the vertical part 223 of the second duct 220, and a first branch port connected to the suction side of the first blower 251. 256 , and a second branch port 257 connected to the suction side of the second blower 252 . The first branch port 256 and the second branch port 257 are arranged substantially opposite to each other, and the inflow opening 260 is perpendicular to the first branch port 256 and the second branch port 257, which are arranged substantially opposite to each other, in the horizontal direction. It is provided on the surface of the direction. The substantially rectangular inflow opening 260 has a substantially rectangular shape with four substantially equal corners, and is formed so that two sides in the height direction are substantially equal.

Further, the branch duct 254 has a flow rate adjusting damper 255 formed from a substantially rectangular sheet metal inside. The flow rate adjustment damper 255 is provided with a rotation axis Ax at the midpoints M1 and M2 of the upper and lower sides, respectively, and the rotation axis Ax is inserted into a hole (not shown) provided approximately at the center of the upper and lower surfaces of the branch duct 254. It is configured so that it can be mounted and rotated freely.

The tip of the rotating shaft Ax extending upward from the midpoint M1 is male threaded, and by attaching a double nut to the tip that passes through the hole on the top surface of the branch duct 254, the manually rotated flow rate adjusting damper 255 can be adjusted. The position can be fixed.

As shown in FIG. 11(a), the inflow opening 260 is connected to a first inflow opening (inflow opening) 261 that is branched to the first branch port 256 side by the rear end 263 of the flow rate adjustment damper 255. , and a second inflow opening (inflow opening) 262 branched to the second branch port 257 side. The distance between the back side end 263 and the end of the first inflow opening 261 is set as L1, and the distance between the back side end 263 and the end of the second inflow opening 262 is set as L2.

As shown in FIG. 11(b), the flow rate adjustment damper 255 is rotated counterclockwise (counterclockwise) from the state of FIG. 11(a), and the upper end of the rotation axis Ax is fixed with a double nut. Accordingly, the distance between the back side end 263 and the end of the first inflow opening 261 and the distance between the back side end 263 and the end of the second inflow opening 262 change. At this time, the distance between the back side end 263 and the end of the first inflow opening 261 is set as L3, and the distance between the back side end 263 and the end of the second inflow opening 262 is set as L4.

As shown in FIG. 11(c), by rotating the flow rate adjustment damper 255 clockwise (clockwise) from the state of FIG. 11(a) and fixing the upper end of the rotation axis Ax with a double nut, , the distance between the back end 263 and the end of the first inflow opening 261, and the distance between the back end 263 and the end of the second inflow opening 262 change. At this time, the distance between the back side end 263 and the end of the first inflow opening 261 is set as L5, and the distance between the back side end 263 and the end of the second inflow opening 262 is set as L6.

In any case of FIGS. 11(a) to 11(c), the area of each of the first inflow opening 261 and the second inflow opening 262 is determined in the height direction of the inflow opening 260 shown in FIG. and the distance (L1 to L6) between the back side end 263 and each end of the inflow opening 260. In addition, in this embodiment, for convenience, it is treated as follows.
- In FIG. 11(a), the area of the first inflow opening 261 is the product of the height dimension of the inflow opening 260 and L1. The area of the second inflow opening 262 is the product of the height dimension of the inflow opening 260 and L2.
- In FIG. 11(b), the area of the first inflow opening 261 is the product of the height dimension of the inflow opening 260 and L3. The area of the second inflow opening 262 is the product of the height dimension of the inflow opening 260 and L4.
- In FIG. 11(c), the area of the first inflow opening 261 is the product of the height dimension of the inflow opening 260 and L5. The area of the second inflow opening 262 is the product of the height dimension of the inflow opening 260 and L6.

In FIG. 11(a), the distance L1 between the back side end 263 and the end of the first inflow opening 261, and the distance L2 between the back side end 263 and the end of the second inflow opening 262. The area of the first inflow opening 261 and the area of the second inflow opening 262 are approximately equal.

In FIG. 11(b), the distance L3 between the back side end 263 and the end of the first inflow opening 261 is smaller than the distance L4 between the back side end 263 and the end of the second inflow opening 262. , the area of the first inflow opening 261 is smaller than the area of the second inflow opening 262.

In FIG. 11(c), the distance L5 between the back side end 263 and the end of the first inflow opening 261 is larger than the distance L6 between the back side end 263 and the end of the second inflow opening 262. , the area of the first inflow opening 261 is larger than the area of the second inflow opening 262.

As shown in FIGS. 8 and 10, the suction side of the first blower 251 is connected to the first branch port 256 of the branch duct 254, and the discharge side is connected to the third duct 230. The second branch port 257 of the branch duct 254 is connected to the suction side of the second blower 252, and the discharge side thereof is connected to the fourth duct 240.

The first blower 251 and the second blower 252 are electrically connected to an inverter (not shown) provided in the control panel 400. Therefore, the inverter adjusts the operating frequency of the first blower 251 and the second blower 252 to control their respective rotational speeds, and the flow rate of superheated steam discharged from the first blower 251 and the second blower 252. It is configured so that it can be changed.

Further, the first blower 251 and the second blower 252 have approximately the same discharge capacity and other performance. Therefore, it is preferable to use the same type of blowers from the same manufacturer as the first blower 251 and the second blower 252.

Note that the rotation angle of the flow rate adjustment damper 255 may be controlled by connecting a stepping motor or a servo motor from the tip of the rotating shaft Ax passing through a hole in the upper surface of the branch duct 254. In that case, the position of the flow rate adjustment damper 255 in the flow rate adjustment step described later can be easily adjusted.

(Configuration of thermal fluid circulation system)
Next, a thermal fluid circulation system that serves as a flow path through which the superheated steam injected into the heating chamber 70 circulates will be explained using FIG. 9.

The thermal fluid circulation system includes, in order from the first blower 251 and second blower 252 of the discharge section 250, the third duct 230, the fourth duct 240, the upper nozzle section 130, the lower nozzle section 160, the heating chamber 70, It is constituted by a circulation flow path that flows through the circulation port 75, the steam supply section 201, the first duct 210, the heating section 202, and the second duct 220 to the branch duct 254 of the discharge section 250.

Specifically, the superheated steam discharged from the first blower 251 flows through the third duct 230, flows from the first discharge port 72 to the upper nozzle part 130 via the adapter 150, and flows through the injection hole 132. is injected into the heating chamber 70. Further, the superheated steam discharged from the second blower 252 flows through the fourth duct 240, flows from the second discharge port 73 to the lower nozzle part 160 via the adapter 150, and flows from the injection hole 162 to the heating chamber. 70 injected.

The superheated steam injected into the heating chamber 70 flows from the circulation port 75 to the steam supply section 201 via a grease filter (not shown), and then flows through the first duct 210, the heating section 202, and the second duct 220. , flows to the branch duct 254. At the branch duct 254, the flow rate is branched into a first blower 251 and a second blower 252 by a flow regulating damper 255.

The superheated steam branched by the flow rate adjustment damper 255 is sucked into the first blower 251 and discharged, and also sucked into the second blower 252 and discharged. The thermal fluid circulation system is constituted by such a circulation path.

Note that in the thermal fluid circulation system, the order of the discharge section 250 and the heating section 202 may be changed. In this case, for example, the steam flows in order from the circulation port 75 of the heating chamber 70 to the steam supply section 201, the duct, the discharge section 250, the duct, the heating section 202, the duct, the upper nozzle section 130, the lower nozzle section 160, and the heating chamber 70. It is composed of circulation paths. In the case of such a configuration, it is not necessary to have the branch duct 254 in the discharge part 250, and the branch duct 254 may be provided on the downstream side of the heating part 202.

(Control panel configuration)
Next, the configuration of a control panel 400 for controlling devices included in the heating cooking apparatus 1 that require control will be described using FIG. 1.

As shown in FIG. 1, the control panel 400 controls turning on and off the main power of the cooking device 1, turning on and off the driving of the conveying section 90, and controlling the heating operation (first blower 251, second blower 252, combustion burner 21, etc.). A plurality of switches 404 that turn on and off the steam supply to the steam supply means 67, an indicator light 401 that shows these on and off states, operating frequencies of the first blower 251 and the second blower 252, and superheated steam. The storage unit 402 has a storage unit 402 that stores the temperature of the food, the driving speed of the transport unit 90, cooking modes set for each type of food, and a monitor 403 that displays the currently selected cooking mode and the like.

The control panel 400 is electrically connected to each device included in the heating cooking device 1 to control the main power supply on/off, the drive speed of the conveyance section 90, the on/off and operating frequency of the first blower 251 and the second blower 252. control, opening and closing of the blow solenoid valve 51 and cooking solenoid valve 61, opening and closing of the electric two-way valve 66, opening and closing of the first gas solenoid valve 14 and second gas solenoid valve 16, adjustment of the control valve 15, and combustion. It is configured so that ignition and extinguishment of the burner 21, on/off of the combustion blower 22, on/off of the ignition transformer 24, on/off of the blower fan 30 (see FIG. 2), etc. can be remotely controlled.

The details of the cooking mode stored in the storage unit 402 will be described later, but for example, the temperature, flow rate and ratio of the superheated steam injected from the upper nozzle unit 130 and the lower nozzle unit 160, the conveyance speed of the conveyance unit 90, etc. can be arbitrarily determined. This allows the cooking conditions to be set in detail. The monitor 403 is configured with a touch panel type monitor, and allows settings such as cooking conditions and operations of devices that require control through touch operations.

(Flow of superheated steam into the nozzle)
Regarding the flow of superheated steam until the superheated steam is injected from the upper nozzle part 130 and the lower nozzle part 160 into the heating chamber 70, one of the plurality of main body pipes 140 of the upper nozzle part 130 is taken as an example. A state in which superheated steam flowing into the main body pipe 140 is injected from the plurality of injection holes 132 will be described with reference to FIGS. 6, 9, 19, and 20.

First, a case where the rectifying section 810 is not provided in the main body tube 140 will be described. As shown in FIG. 19(a), in this embodiment, the distribution port 152 of the adapter 150 that is inserted into the connecting portion 143 is connected to the main body tube 140 in a protruding state. Further, an opening formed at the end of the distribution port 152 serves as an inflow opening 142 through which superheated steam flows from the adapter 150 into the main body pipe 140 via the distribution port 152.

As shown in FIG. 19(c), the cross-sectional shape of the main body tube 140 in the direction perpendicular to the longitudinal direction is such that the inflow opening 142 is approximately circular and the main body tube 140 is approximately pentagonal. The flow passage cross-sectional area of the main body tube 140 is configured to be larger than the flow passage cross-sectional area of the inflow opening 142. Therefore, the superheated steam flowing into the main body pipe 140 through the inflow opening 142 flows through a flow path whose cross-sectional area changes (rapidly expands) from the inflow opening 142 to the main body pipe 140.

(About peeling area)
When superheated steam flows through a channel in which the cross-sectional area of the channel changes, as shown in FIG. It flows downstream while diffusing inside. The superheated steam flowing downstream while diffusing inside the main body tube 140 eventually reaches the inner wall of the main body tube 140 and becomes a flux along the inner wall of the main body tube 140 and flows.

At this time, the flux of superheated steam flows away from the inner wall of the main body tube 140 for a certain distance from the inflow opening 142 until reaching the inner wall of the main body tube 140 . The region where the flux of superheated steam flowing while diffusing from the inlet opening 142 reaches the inner wall of the main body pipe 140 (the region where it flows away from the inner wall) is called a separation region PA.

Note that the separation area PA changes depending on the flow rate of superheated steam, the cross-sectional shape of the inlet opening 142 and the main body pipe 140 in a direction perpendicular to the longitudinal direction, and the amount of change in the cross-sectional area (flow path cross-sectional area).

(Effect of peeling area)
When the separation area PA occurs, as shown in FIG. 19(b), a part of the superheated steam that has flowed into the main body pipe 140 through the inflow opening 142 flows into the separation area PA and flows back, reducing the flux of superheated steam. A part of the liquid becomes a regular vortex and flows within the separation area PA. When the superheated steam flowing through the separation area PA is injected from the injection hole 132 into the heating chamber 70, the superheated steam flows in a regular vortex in the separation area PA, so the injection direction of the superheated steam is Sprayed in a direction different from the intended direction.

For example, when superheated steam flowing in a regular swirl in the separation area PA is injected from the first injection hole 132a, the injection direction of the superheated steam injected from the first injection hole 132a is Sprayed in a direction different from the intended direction. The injection direction of the superheated steam injected from the second injection hole 132b one downstream of the first injection hole 132a is influenced by the injection state of the first injection hole 132a, so the injection direction is different from the intended injection direction. They will be ejected in different directions. Thereafter, the influence will be sequentially applied to the injection holes 132 on the downstream side.

As a result, the injection direction of the superheated steam injected from each of the plurality of injection holes 132 of the main body pipe 140 ends up being different from the intended injection direction. Therefore, uneven heating of the food transported within the heating chamber 70 occurs.

(Effect of rectifier on separation area)
Next, a case will be described in which a rectifying section 810 is provided in the main body pipe 140 having a structure in which superheated steam flowing in the separation area PA is injected from the first injection hole 132a.

As described above, superheated steam flowing into the main body pipe 140 through the opening of the distribution port 152 serving as the inflow opening 142 first flows into the space S1 while generating the separation area PA.

As shown in FIG. 20(a), the rectifier 810 is spaced apart from the inflow opening 142, and the superheated steam flowing in the separation area PA passes between the inflow opening 142 and the first injection hole 132a. It is arranged so that

At this time, the superheated steam flowing into the space S1 through the inflow opening 142 temporarily stays in the space S1 due to the flow resistance of the rectifier 810. As a result, the pressure in the space S1 on the upstream side of the rectifying section 810 increases.

Then, as shown in FIG. 20(b), the superheated steam in the space S1 passes through the plurality of openings in the mesh member 812 of the rectifying section 810. At this time, by passing through the gaps between the wires of the mesh member 812, the fluid flows to the space S2 downstream of the flow straightening section 810 while generating a plurality of irregular and fine vortices.

At this time, the superheated steam passing through the plurality of openings of the straightening section 810 and flowing while generating a plurality of irregular and fine vortices suppresses the generation of the separation area PA on the downstream side of the straightening section 810. This suppresses superheated steam in a regular vortex state within the separation area PA from being injected from the injection hole 132, and the injection direction of the superheated steam to be injected from the injection hole 132 is intended. be able to.

In addition, by suppressing the occurrence of the separation area PA in the space S2, the superheated steam in the space S2 is suppressed from passing through the rectifying section 810 and flowing back toward the space S1.

Furthermore, due to the flow resistance when passing through the rectifier 810 and the fact that the pressure in the space S1 is higher than the pressure in the space S2, the superheated steam on the space S2 side passes through the rectifier 810. This makes it possible to prevent the water from flowing back toward the space S1. This allows the injection direction of the superheated steam to be injected from the injection hole 132 to be the intended direction.

Note that depending on the shape and aperture ratio of the wires constituting the mesh member 812 of the rectifier 810, the superheated steam flowing in the separation area PA generated in the space S1 may not pass through the plurality of openings of the rectifier 810. There are cases where the fluid flows within the space S2 without generating a separation area PA.

In this case, since the separation area PA is not generated in the space S2, the injection direction of the superheated steam injected from each of the plurality of injection holes 132 can be intended.

In this way, the superheated steam flowing in a regular swirl in the separation area PA is suppressed from being injected from the first injection hole 132a, and the superheated steam that is injected from the first injection hole 132a is suppressed. The water vapor will be ejected in the intended direction.

The injection state from the first injection hole 132a in a direction different from the intended direction will affect the injection condition of the second injection hole 132b provided downstream of the first injection hole 132a. can be suppressed. Thereby, the injection direction of the superheated steam injected from each of the plurality of injection holes 132 provided in the main body pipe 140 can be set to the intended direction.

For example, when the superheated steam flowing in the separation area PA in a regular vortex is injected from the first injection hole 132a and the second injection hole 132b, the first injection hole 132a The superheated steam injected from the second injection hole 132b is injected in a direction different from the intended direction. The injection direction of superheated steam injected from the third injection hole 132c, which is one downstream of the second injection hole 132b, depends on the injection state of the first injection hole 132a and the second injection hole 132b. As a result, the jet will be ejected in a direction different from the intended direction. Thereafter, the influence will be sequentially applied to the injection holes 132 on the downstream side.

Even in this case, due to the action of the rectifier 810 as described above, the superheated steam flowing in a regular swirl in the separation area PA flows through the first injection hole 132a and the second injection hole 132b. The superheated steam that is injected from the first injection hole 132a and the second injection hole 132b is injected in the intended direction. Then, the injection state from the first injection hole 132a and the second injection hole 132b in a direction different from the intended direction is changed to the third injection hole 132c provided downstream of the second injection hole 132b. It is possible to suppress the influence on the injection state of the fuel.

In this way, the injection state from the plurality of injection holes 132 in a direction different from the intended direction can be suppressed from affecting the injection state of the injection holes 132 provided downstream of the injection holes 132. Can be done. Thereby, the injection direction of the superheated steam injected from each of the plurality of injection holes 132 provided in the main body pipe 140 can be set as intended.

In addition, it is possible to suppress uneven heating of the food transported within the heating chamber 70.

Note that the flow of the superheated steam flowing into the space S1 of the main body pipe 140 may be disturbed by flowing through a thermal fluid circulation system in which the flow path is bent or the cross-sectional area of the flow path changes. be. Even in that case, the superheated steam that has flowed into the space S1 through the inflow opening 142 temporarily stays in the space S1, and the superheated steam that has temporarily stayed in the space S1 passes through the plurality of openings in the mesh member 812 of the rectifying section 810.

At this time, as the pressure in the space S1 becomes higher than that in the space S2, the superheated steam that temporarily stagnates in the space S1 is pushed out by the pressure of the superheated steam that sequentially flows into the space S1, while being pushed out by the mesh member of the rectifying section 810. It passes through the plurality of openings 812 and flows into the space S2 while generating a plurality of irregular and fine vortices. Then, the superheated steam that flows into the space S2 while generating a plurality of irregular and fine vortices flows a short distance downstream from the rectifier 810, and then the flow path of the space S2 of the main body pipe 140 is interrupted. It flows as a large flux that is concentrated along the area. That is, the rectifier 810 can rectify the flow of superheated steam.

In this way, the superheated steam that flows turbulently into the space S1 by passing through the plurality of openings of the mesh member 812 of the rectifier 810 is rectified by the rectifier 810. Thereby, the injection direction of the superheated steam injected from each of the plurality of injection holes 132 of the main body pipe 140 can be set as intended.

(Foreign matter removal effect)
Furthermore, according to conventional heating cooking devices, when superheated steam is used in circulation, saturated steam is mixed with the superheated steam that has been used to heat food in the heating chamber, and then reused by the heating means. When heating and injecting the food from the nozzle toward the food in the heating chamber, the superheated steam circulates together with mist-like drips derived from the food. As mentioned above, even if a grease filter is installed in the thermal fluid circulation system to filter out drips, etc., oil and other components that cannot be removed by the grease filter will continue to adhere to the inner wall surface of the superheated steam flow path and cause fluid flow. It is heated by superheated steam and solidifies. This may peel off due to the pressure of the flowing superheated steam and be ejected from the nozzle portion as foreign matter, and the foreign matter may adhere to the cooked food.

On the other hand, according to the heating cooking device 1 of the present embodiment, the rectifying section 810 also exhibits the effect as a filter, and the rectifying section 810 acts as a filter, and the rectifying section 810 acts as a filter. Foreign matter larger than the opening of the mesh member 812 of 810 can be collected at a location closer to the injection hole 132.

The number of meshes of the mesh member 812 is appropriately selected depending on the size of foreign matter to be collected, and is, for example, 12 to 60 meshes, preferably 16 to 30 meshes. The wire diameter of the mesh member 812 depends on the strength of the mesh member 812, but is, for example, 0.2 to 0.9 mm, preferably 0.25 to 0.5 mm. The opening of the mesh member 812 depends on the balance between the amount of superheated steam supplied to the main body pipe 140 and the amount of superheated steam injected from the injection hole 132, for example, 0.2 to 1.9 mm. , preferably 0.4 to 1.4 mm, and the aperture ratio of the mesh member 812 is, for example, 25 to 80%, preferably 27 to 66%. Thereby, the effect of rectifying the superheated steam within the main body pipe 140 can be optimized while ensuring a larger flow rate of the superheated steam injected from the plurality of injection holes 132 provided in the main body pipe 140.

The rectifying section 810 and the mounting section 820 are detachably attached to the main body tube 140. As a result, the rectifying section 810 using the mesh member 812 with the optimum opening ratio (mesh opening) can be easily adjusted according to changes in the amount of saturated steam to be replenished, the flow rate of superheated steam, etc., that is, according to various cooking conditions. Can be exchanged. In addition, in the cleaning step described below, the attachment portion 820 can be removed from the main body tube 140 to easily clean the main body tube 140 and the rectifying portion 810.

(stirring effect)
Further, as shown in FIG. 9, the superheated steam injected from the injection holes 132 and 162 provided in the main body pipe 140 of the upper nozzle section 130 and the lower nozzle section 160 in the heating chamber 70 is directed to the top surface 74 of the heating chamber. It flows from the provided circulation port 75 to the steam supply section 201 .

At this time, a part of the superheated steam in the heating chamber 70 comes into contact with the food transported by the transport section 90 and is consumed. In addition, leakage to the outside from the loading port 100 and the loading port 110 of the heating chamber 70 occurs through the first exhaust pipe provided in the first cover 103 on the loading port 100 side and the second cover 113 on the loading port 110 side. 102 and the second exhaust pipe 112, the air is exhausted to the outside of the facility by exhaust equipment on the facility side.

The superheated steam flowing into the steam supply section 201 is sent to the heating means 28 through a duct together with the saturated steam dissipated within the steam supply section 201 in order to compensate for the reduced amount of steam due to heating of food or leakage from the heating chamber 70. It flows and heats up. However, at this time, the saturated steam may not be heated to the same temperature as the superheated steam circulating and flowing from the heating chamber 70. The "superheated steam obtained by heating the circulated superheated steam = A" heated by the heating means 28 and "the superheated steam obtained by heating the supplied saturated steam = B" are not necessarily at the same temperature.

In other words, the temperature distribution of the "A+B superheated steam" flowing downstream of the heating means 28 (channels 220, 230, 240) is not uniform; for example, when the amount of saturated steam dissipated in the steam supply section 201 is large For example, the temperature distribution of "superheated steam of A+B" may become uneven. Even if the "A+B superheated steam" with an uneven temperature distribution is mixed while flowing downstream of the heating means 28 (channels 220, 230, 240) or discharged from the discharge means 251, 252. Although the temperature distribution is evened out to some extent by stirring with a fan, it may not be sufficient. When "A+B superheated steam" with such an uneven temperature distribution flows into the main body pipe 140 of the nozzle part 120, the temperature of "A+B superheated steam" injected from each injection hole 132, 162 will vary. This may occur.

Therefore, according to the heating cooking device 1 of the present embodiment, the flow path is made such that the cross-sectional area in the direction orthogonal to the longitudinal direction of the main body tube 140 of the nozzle portion 120 is changed between the inflow opening 142 and the main body tube 140. , generates a separation area PA, flows backward to flow into the separation area PA, and a part of the flux of "superheated steam of A+B" forms a regular vortex, thereby being stirred. In addition, the "superheated steam of A+B" is further stirred when it passes through the plurality of openings of the rectifying section 810 and becomes a plurality of irregular and fine vortices. In this way, it is possible to sufficiently stir the food in the main body tube 140 immediately before the food is injected from the plurality of injection holes 132 and 162 toward the food being transported within the heating chamber 70 . As a result, superheated steam having a substantially uniform temperature distribution is injected from both of the injection holes 132 and 162, making it possible to further suppress uneven heating of the food.

In this embodiment, the cylindrical length of the distribution port 152 fitted into the connecting portion 143 is longer than that of the connecting portion 143 . Therefore, when the connecting portion 143 is connected to the distribution port 152, the distal end of the distribution port 152 is configured to protrude into the main body tube 140. According to this configuration, a separation area PA is also generated in the space on the back side of the inflow opening 142 in the main body pipe 140, and a large separation area PA can be secured, which greatly disturbs the flux of superheated steam. It is possible to improve the stirring performance and make it easier to equalize the temperature distribution.

Note that the distance between the first injection holes 132a and 162a from the inflow opening 142 is, for example, 5 to 200 mm, preferably 10 to 50 mm. For example, if the main body tube 140 with a large distance from the inflow opening 142 to the first injection holes 132a, 162a is arranged in the heating chamber 70 of the cooking device 1 in a direction perpendicular to the conveying direction, the depth of the heating chamber 70 The magnitude of the direction increases. The length of the main body tube 140 in the longitudinal direction affects the size in the depth direction of the cooking device 1, which is required to have as small an installation space as possible. If the distance between the first injection holes 132a and 162a from the inflow opening 142 is longer than 200 mm, the total length of the main body tube 140 will become long, and the size of the cooking device 1 in the depth direction will become large. On the other hand, if it is less than 5 mm, it will not be possible to secure an area for superheated steam to accumulate, and there is a possibility that the above-mentioned rectifying effect by the rectifying section 810 will not be sufficiently obtained.

Note that the aperture ratio of the mesh member 812 of the rectifying section 810 is preferably 25 to 80%. Thereby, while ensuring the flow rate of the superheated steam injected from the plurality of injection holes 132 and 162 provided in the nozzle section 120, it is possible to optimize the effect of rectifying the superheated steam within the nozzle section.

In addition, the heating cooking device 1 of the present embodiment recovers superheated steam injected from the plurality of injection holes 132 and 162 in the heating chamber 70 through the circulation port 75, and transfers the recovered superheated steam to the thermal fluid flow system 200. It is heated by the heating section 202. Then, the superheated steam heated by the heating section 202 is sucked by the discharge section 250 and flows into the discharge adapter 150, and the superheated steam that has been caused to flow into the main body pipe 140 through the inflow opening 142 is again passed through the plurality of injection holes 132, 162. Heat the food by spraying it onto the food.

Thereby, the superheated steam can be circulated and used, and the amount of superheated steam used can be reduced. Furthermore, out of the foreign matter contained in the circulating superheated steam, foreign matter larger than the opening of the mesh member 812 of the rectifying section 810 is collected to suppress the foreign matter from being mixed into the superheated steam sprayed onto the food. be able to.

Further, the outer dimensions and shape of the frame 811 of the rectifying section 810 are formed so as to substantially follow the shape of the inner wall of the main body tube 140 . Thereby, the superheated steam flowing in through the inflow opening 142 can be reliably rectified by the rectifier 810. Moreover, among the foreign substances contained in the superheated steam, those larger than the openings of the mesh member 812 can be collected by the rectifier 810.

(Cleanability)
Further, the main body tube 140 has an attachment part 820 that is a part of the main body tube 140 that is detachably configured, and the rectifier part 810 is attached to the attachment part 820. Thereby, the rectifier 810 can be removed from the main body tube 140, and the rectifier 810 can be easily cleaned. In addition, if the main body pipe 140 is not very dirty, in order to remove the foreign matter collected by the aforementioned rectifying section 810, a mounting section 820 to which a cleaned rectifying section 810 is attached is prepared in advance. Alternatively, only 820 may be replaced.

(Support for various cooking conditions)
Further, the rectifying portions 810 having different shapes and properties can be attached to the nozzle portion 120 via the attaching portion 820, making it possible to support various cooking methods. In this case, it is sufficient to prepare in advance attachment parts 820 to which rectification parts 810 of different shapes and properties are attached, and to simply replace them with attachment parts 820 to which desired rectification parts 810 are attached depending on the cooking conditions and the like.

(Injection direction of superheated steam from the nozzle part)
Furthermore, the heating cooking device 1 of this embodiment has a plurality of distribution ports 152 that distribute and flow the superheated steam flowing from the thermal fluid flow system 200 to the main body pipe 140 of the upper nozzle section 130 and the lower nozzle section 160. An adapter 150 is provided. Thereby, the injection direction of the superheated steam to be injected from each of the plurality of injection holes 132 and 162 provided in the plurality of main body pipes 140 of the upper nozzle part 130 and the lower nozzle part 160 is intended, and the injection direction is conveyed in the heating chamber 70. It is possible to suppress uneven heating when heating the food transported by the section 90.

(Operating operation of heating cooking device)
Next, an explanation will be given of the operation when heating and cooking food using the cooking device 1.

First, an outline of the operation of the cooking device 1 will be explained. This operation includes a flow rate adjustment step in which the flow rates of the superheated steam injected from each of the upper nozzle section 130 and the lower nozzle section 160 are adjusted to be approximately equal, and a step in which the conditions for heating food (cooking conditions) are set and the superheated steam a pre-cooking preparation step that enables generation of superheated steam and injection of superheated steam according to the cooking conditions; a cooking step that actually cooks the food under the set cooking conditions; and a cooking step that completes the cooking of the food and operates the cooking device 1. It consists of a cooking completion step of stopping cooking, and a cleaning step of cleaning the cooking device 1 after cooking.

In the flow rate adjustment step, the flow rate of the superheated steam injected from the upper nozzle section 130 and the lower nozzle section 160 is adjusted to be approximately equal by adjusting the position of the flow rate adjustment damper 255 provided in the branch duct 254.

In the pre-cooking preparation step performed after the flow rate adjustment step, cooking conditions are set, superheated steam at the set temperature is generated, and the superheated steam is injected from the upper nozzle section 130 and the lower nozzle section 160 under the set cooking conditions. Do it like this.

In the cooking step performed after the pre-cooking preparation step, the food is transported by the transport section 90 through the heating chamber 70 where superheated steam is injected from the upper nozzle section 130 and the lower nozzle section 160 under the set cooking conditions. Cook.

In the cooking end step performed after the cooking step, the cooking of the food is finished, the supply of saturated steam and the heating means 28 are stopped, the generation of superheated steam is ended, and the operation of the cooking device 1 is stopped.

In the cleaning step performed after the cooking end step, the inside of the heating chamber 70, the conveyance section 90, the nozzle section 120, the thermal fluid flow system 200, the branch duct 254 of the discharge section 250, the drainage system, etc. that are dirty due to the cooking of the food are cleaned. , in preparation for the next heating cooking in the heating cooking device 1.

(About flow rate adjustment step)
First, the flow rate adjustment step will be specifically explained using FIG. 2 and FIGS. 8 to 11.

After confirming that the door 80 is closed, the user operates the switch 404 provided on the control panel 400 to turn on the main power of the cooking device 1. Then, it is confirmed that the flow rate adjustment damper 255 is at a position where the amount of room temperature air as a flowing fluid is divided into approximately equal amounts, and the first blower 251 and the second blower 252 are driven.

At this time, by touch-operating the monitor 403 provided on the control panel 400, the operating frequencies of the motors provided in the blowers are set to be the same so that the first blower 251 and the second blower 252 have the same rotation speed. Set and drive.

Then, as shown in FIGS. 2, 8, and 9, room temperature air in the heating chamber 70 flows from the circulation port 75 through a grease filter (not shown) to the steam supply section 201, and flows into the first duct. 210 to the vertical portion 211. The room temperature air that has flowed to the vertical section 211 flows through the bent section 212, the vertical section 213, the bent section 214, and the horizontal section 215 in order from the vertical section 211, and then flows to the heating section 202. At this time, since the combustion burner 21 is not combusting, the combustion exhaust gas is not flowing through the heating means 28, and the normal temperature air is not heated in the heating section 202, but circulates and flows through the thermal fluid circulation system at normal temperature.

The room temperature air that has flowed to the heating section 202 flows to the horizontal section 221 of the second duct 220, and the room temperature air that has flowed to the horizontal section 221 flows through the bent section 222 and the vertical section 223 in order from the horizontal section 221. , flows to branch duct 254.

At this time, as shown in FIGS. 10 and 11(a), the inflow opening 260 on the back side of the branch duct 254 is branched left and right by the back side end 263, which is the side on the back side of the flow rate adjustment damper 255. , a first inflow opening 261 on the first branch port 256 side, and a second inflow opening 262 on the second branch port 257 side are formed.

When the flow rate adjustment damper 255 is in the state shown in FIG. The distance L2 between the first inflow opening 261 and the second inflow opening 262 is approximately equal, and the area of the first inflow opening 261 and the second inflow opening 262 are approximately equal.

As a result, the room temperature air that has flowed into the branch duct 254 is branched into the first inflow opening 261 and the second inflow opening 262 by the back side end 263 of the flow rate adjustment damper 255, and then flows into the first inflow opening 261. The branched normal temperature air is sucked into the first blower 251 via the first branch port 256. Further, the room temperature air branched to the second inflow opening 262 is sucked into the second blower 252 via the second branch port 257.

The room temperature air sucked into the first blower 251 is discharged into the vertical section 231 of the third duct 230. The room temperature air discharged to the vertical portion 231 flows in order from the vertical portion 231 through the bent portion 232 and the horizontal portion 233, and flows from the first discharge port 72 to the adapter 150. Room temperature air flows from the adapter 150 into the plurality of main body pipes 140 of the upper nozzle section 130 and is injected into the heating chamber 70 from the injection holes 132 provided in each of the plurality of main body pipes 140.

Further, the room temperature air sucked into the second blower 252 is discharged to the vertical portion 241 of the fourth duct 240. The room temperature air discharged to the vertical part 241 flows in order from the vertical part 241 through the bent part 242 and the horizontal part 243, and flows from the second discharge port 73 to the adapter 150. Room temperature air flows from the adapter 150 into the plurality of main body pipes 140 of the lower nozzle section 160 and is injected into the heating chamber 70 from the injection holes 162 provided in each of the plurality of main body pipes 140.

Note that when the room temperature air flows into the space S1 of the main body tube 140 through the inflow opening 142, it flows while forming the separation area PA as described above, but the explanation will be omitted here.

The room temperature air injected into the heating chamber 70 from the plurality of injection holes 132 and 162 flows from the circulation port 75 to the steam supply section 201 via a grease filter (not shown).

In this way, by operating the first blower 251 and the second blower 252, normal temperature air circulates and flows through the thermal fluid circulation system.

Next, the current values displayed on the inverters (not shown) of the first blower 251 and the second blower 252 provided in the control panel 400 are confirmed.

At this time, as described above, the areas of the first inflow opening 261 and the second inflow opening 262 are approximately equal, but the vertical direction of the third duct 230 connected from the first blower 251 to the upper nozzle section The portion 231 has a shorter length in the height direction than the vertical portion 241 of the fourth duct 240 connected from the second blower 252 to the lower nozzle portion 160, and the pressure loss is smaller. The flow rate of the room temperature air injected from the lower nozzle part 160 is larger than the flow rate of the room temperature air injected from the lower nozzle part 160.

In other words, the load on the motor provided in the first blower 251 that discharges room-temperature air to the upper nozzle section 130 is smaller, and the current value displayed on the inverter is lower than that of the second blower 252. 251 is lower.

Since the current value of the first blower 251 becomes low in this way, the rotation axis Ax of the flow rate adjustment damper 255 is rotated counterclockwise (leftward) when viewed from above, as shown in FIG. 11(b). The distance L3 between the back side end 263 and the end of the first inflow opening 261 is made smaller than the distance L4 between the back side end 263 and the end of the second inflow opening 262, and the first inflow opening The area of 261 is made smaller than the area of second inflow opening 262.

That is, by rotating the flow rate adjustment damper 255, the room temperature air flowing from the vertical part 223 of the second duct 220 to the inflow opening 260 on the back side of the branch duct 254 is transferred to the rear side end of the flow rate adjustment damper 255. The portion 263 can change the ratio of branching into the first inflow opening 261 and the second inflow opening 262, and the flow rate of room temperature air that can be sucked by the first blower 251 and the second blower 252 can be changed. Can be changed.

As a result, flow resistance increases when the air is sucked into the first blower 251 from the first inflow opening 261 narrowed by the flow rate adjustment damper 255 through the first branch port 256, and the suction of the first blower 251 increases. The amount of air sucked into the second blower 252 from the widened second inflow opening 262 through the second branch port 257 becomes smaller, and the amount of air sucked into the second blower 252 increases. do.

In this way, by changing the ratio of branching into the first inflow opening 261 and the second inflow opening 262, the ratio of the flow rate of room temperature air sucked into the first blower 251 and the second blower 252 can be changed. be able to. Then, a difference is created in the amount of room-temperature air sucked in and discharged by the blowers driven at the same rotation speed, which offsets the difference in pressure loss due to the difference in flow length between the third duct 230 and the fourth duct 240. By doing so, the flow rates of the room temperature air injected from the upper nozzle section 130 and the lower nozzle section 160 can be adjusted to be approximately equal.

Note that when the current value of the second blower 252 is low, the rotation axis Ax of the flow rate adjustment damper 255 is rotated clockwise (clockwise) when viewed from above, and as shown in FIG. The distance L5 between the end 263 and the end of the first inflow opening 261 is made larger than the distance L6 between the back side end 263 and the end of the second inflow opening 262, The area is made larger than the area of the second inflow opening 262.

Thereby, the flow rate of normal temperature air that can be sucked by the first blower 251 and the second blower 252 can be changed in the same way as when the blower is rotated counterclockwise (leftward) when viewed from above. .

Check the current values displayed on the inverters of the first blower 251 and the second blower 252, rotate the flow rate adjustment damper 255 so that the current values are approximately equal, and then rotate the It is fixed with a fastening means such as a double nut provided on the shaft Ax.

As a result, the flow rate of room temperature air discharged from the first blower 251 and injected from the upper nozzle section 130 and the flow rate of the room temperature air discharged from the second blower 252 and injected from the lower nozzle section 160 are made approximately equal. Can be adjusted.

At this time, since there is a gap between the front end (no reference numeral) of the flow rate adjustment damper 255 and the front inner surface of the branch duct 254, it is necessary to temporarily move from the first inflow opening 261 to the first branch port 256 side. A part of the branched room-temperature air flows from this gap toward the second branch port 257, but adjusting the blower current value to be approximately equal means adjusting the flow rate including the flow from this gap. This means that it has been done.

After fixing the flow rate adjustment damper 255, once again confirming that the current values are approximately equal, the control panel 400 is operated to stop driving the first blower 251 and the second blower 252.

By performing the flow rate adjustment step in this way, the duct length of the third duct 230 and the duct length of the fourth duct 240 are different, so that the normal temperature flowing through the third duct 230 and the fourth duct 240 is Even if a difference in pressure loss occurs in the air, the upper nozzle part 130 and the lower nozzle in the pre-cooking preparation step and the cooking step, which will be described later, do not need to finely adjust the rotational speed of the first blower 251 and the second blower 252. The flow rates of the superheated steam injected from the section 160 can be made substantially equal.

Also in this flow rate adjustment step, when room temperature air flows to the upper nozzle section 130 and the lower nozzle section 160, it is distributed and flows into the plurality of main body pipes 140 via each adapter 150. The room temperature air that has flowed into the main body tube 140 through the inflow opening 142 passes through the rectifier 810 .

Then, in the pre-cooking preparation step described below, it is possible to create a condition that becomes a base for setting cooking conditions suitable for each food.

This makes it easier to set cooking conditions during heating cooking than when making fine adjustments using the blower rotation speed. In addition, if fine adjustment is made only by the blower rotation speed without using the flow rate adjustment damper 255, the operating conditions of the blower motor, etc., which are set at a higher rotation speed than the other blower, will become severe, and this will cause problems in durability. This is not preferable because it means that the

In addition, in the pre-cooking preparation step described later, when adjusting the flow rate of superheated steam by adjusting the rotation speed of the blower, if adjustment is made only by the blower rotation speed without using the flow rate adjustment damper 255, the rotation speed of the blower can be adjusted. This is not preferable because it requires large adjustments and poses a problem in durability.

Note that the position adjustment of the flow rate adjustment damper 255 may be performed each time cooking is performed, or may be performed periodically, such as during maintenance of the cooking device 1.

Although the flow rate of room temperature air injected from each of the injection holes 132 of the upper nozzle section 130 and the injection holes 162 of the lower nozzle section 160 was adjusted by checking the current value, the flow rate for measuring the discharged or injected flow rate The meter may be provided within the cooking device 1. In that case, the flowmeter can be installed inside the third duct 230, the fourth duct 240, the upper nozzle section 130, or the lower nozzle section 160, but the installation locations of these flowmeters are limited to the exemplified locations. Rather, it may be any location that can directly or indirectly measure the flow rate of room temperature air injected from the injection holes 132 of the upper nozzle section 130 and the injection holes 162 of the lower nozzle section 160, respectively.

Note that the flow rate adjustment damper 255 may be used to actively change the flow rate of room temperature air injected from each of the upper nozzle section 130 and the lower nozzle section 160. In that case, the flow rate of the room temperature air injected from the injection holes 132 of the upper nozzle part 130 and the injection holes 162 of the lower nozzle part 160 is adjusted by adjusting the position of the flow rate adjustment damper 255 and by adjusting the flow rate in the pre-cooking preparation step described later. This can be done by two means: adjusting the rotational speed by adjusting the operating frequency of the power supply of the first blower 251 and the second blower 252, so it is possible to realize a variety of superheated steam injection conditions and to make it suitable for a variety of foods. It can accommodate various cooking conditions.

(About pre-cooking preparation steps)
Next, the pre-cooking preparation step will be specifically explained using FIGS. 1 to 4, FIG. 8, and FIG. 9.

After the flow rate adjustment step is completed, confirm that the door 80 is closed as shown in FIG.

Then, cooking conditions are set by touch operation on the monitor 403 of the control panel 400. The cooking conditions depend on the temperature of the superheated steam injected from the nozzle section 120, the operating frequency of the first blower 251 and the second blower 252, the conveyance speed of the conveyance section 90, the amount of saturated steam supplied from the external boiler, etc. Set. The amount of saturated steam can be adjusted stepwise from 0% to 100%, for example, in eight steps: 0%, 20%, 30%, 40%, 50%, 70%, 80% and 100%. Ru.

When the setting of these cooking conditions is completed, the switch 404 provided on the control panel 400 is operated to drive the conveying section 90.

Next, with the blowing solenoid valve 51 of the blowing system 50 opened and the cooking solenoid valve 61 of the supply system 60 closed, supply of saturated steam from the external boiler to the cooking device 1 is started. As a result, the saturated steam supplied from the external boiler flows to the blow system 50 together with the drain remaining in the steam pipe P and low-temperature steam, and flows to the outside of the cooking device 1 via the blow solenoid valve 51. (See Figure 4).

Thereafter, when the blow solenoid valve 51 of the blow system 50 is closed and the cooking solenoid valve 61 of the supply system 60 is opened, the saturated steam supplied from the external boiler flows into the supply system 60.

At this time, the saturated steam supplied from the external boiler contains some amount of condensate generated within the steam piping P while flowing through the steam piping P. This drain, etc. flows to the steam trap 52 installed in parallel with the blow solenoid valve 51 together with a part of the saturated steam flowing from the external boiler, and the steam trap 52 suppresses the leakage of the saturated steam while flowing to the outside. be discharged. This is always performed while the blowing solenoid valve 51 is closed and the cooking solenoid valve 61 is open while saturated steam is being supplied from the external boiler.

The saturated steam that has flowed from the steam pipe P to the supply system 60 flows to the pressure switch 62 via the cooking solenoid valve 61. At this time, it is detected whether the flowing saturated steam is being supplied at a predetermined pressure, and the signal is sent to the control panel 400. When the control panel 400 receives the signal, for example, if the pressure of the supplied saturated steam is lower than a predetermined pressure, the control panel 400 issues a warning of insufficient supply of saturated steam from the external boiler to alert the operator.

The saturated steam that has flowed through the pressure switch 62 flows to the separator 63 (see FIG. 4). At this time, the flowing saturated steam contains condensate that could not be removed by the steam trap 52 and condensate generated when flowing through the supply system 60, so it is used for cooking by a separator 63. Drainage etc. are further removed from the saturated steam.

The saturated steam that has flowed through the separator 63 flows to the pressure reducing valve 64 . At this time, if the pressure of the flowing saturated steam is higher than a predetermined pressure, the pressure is reduced by the pressure reducing valve 64.

The saturated steam adjusted to a predetermined pressure by the pressure reducing valve 64 flows to the electric two-way valve 66 . At this time, the pressure of the flowing saturated steam can be visually confirmed using the pressure gauge 65.

The saturated steam that has flowed to the electric two-way valve 66 is adjusted to the supply amount of saturated steam set on the control panel 400, and then flows to the steam supply means 67.

The saturated steam that has flowed through the supply system 60 in this manner flows to the steam supply means 67 after drain etc. are removed and the pressure and steam amount are adjusted to a predetermined value.

The saturated steam that has flowed to the steam supply means 67 is dissipated from the steam supply means 67 into the steam supply section 201 .

Next, the first blower 251 and the second blower 252 are driven by a touch operation on the monitor 403 provided on the control panel 400.

Then, as shown in FIGS. 2 and 8, the saturated steam released into the steam supply section 201 flows to the vertical section 211 of the first duct 210. The saturated water vapor that has flowed to the vertical portion 211 flows downward through the bent portion 212 and the vertical portion 213 in order from the vertical portion 211, and is changed in the flow direction horizontally at the bent portion 214, and moves the horizontal portion 215 to the front side. and flows to the heating section 202 which is not in operation.

The saturated steam that has flowed to the heating section 202 flows to the horizontal section 221 of the second duct 220, flows through the horizontal section 221 toward the loading port 100, and is changed upward at the bending section 222. Then, it flows upward through the vertical portion 223 and flows into the branch duct 254.

The saturated steam flowing into the branch duct 254 is branched by a flow rate adjustment damper 255 whose position is adjusted in advance in the flow rate adjustment step.

Then, the saturated steam branched to the loading port 100 side is directed to the loading port 100 side by the side surface of the flow rate adjustment damper 255 on the loading port 100 side and the inner surface of the front side of the branch duct 254, so that the flow direction is directed to the loading port 100 side at a predetermined angle (for example, 90 degrees). etc.) and is sucked into the first blower 251 from the first branch port 256.

In addition, the saturated steam branched to the outlet 110 side is directed to the outlet 110 by the side surface of the flow rate adjustment damper 255 on the outlet 110 side and the inner surface of the front side of the branch duct 254, so that the flow direction is directed to the outlet 110 side at a predetermined angle (for example, 90 degrees). etc.) and is sucked into the second blower 252 from the second branch port 257.

The saturated water vapor sucked into the first blower 251 is discharged to the vertical portion 231 of the third duct 230. The saturated steam discharged to the vertical section 231 flows downward through the vertical section 231, changes its flow direction to the loading port 100 side at the bent section 232, flows through the horizontal section 233 toward the loading port 100, and then flows through the horizontal section 233 toward the loading port 100 side. The liquid is distributed from one discharge port 72 to a plurality of main body pipes 140 of the upper nozzle portion 130 from a plurality of distribution ports 152 via an adapter 150 .

Further, the saturated water vapor sucked into the second blower 252 is discharged to the vertical portion 241 of the fourth duct 240. The saturated steam discharged to the vertical section 241 flows downward through the vertical section 241, changes its flow direction toward the outlet 110 at the bending section 242, flows through the horizontal section 243 toward the outlet 110, and then flows through the horizontal section 243 toward the outlet 110. The liquid is distributed from the two discharge ports 73 via the adapter 150 to the plurality of distribution ports 152 to the plurality of main body pipes 140 of the lower nozzle section 160.

The saturated steam injected into the heating chamber 70 from the injection holes 132 of the upper nozzle section 130 and the injection holes 162 of the lower nozzle section 160 is then passed from the circulation port 75 through a grease filter (not shown) to the steam supply section. Flowing to 201.

At this time, since the circulation port 75 is provided on the top surface 74 of the heating chamber above the heating chamber 70, some of the saturated steam injected into the heating chamber 70 collects above the heating chamber 70. In addition, saturated steam with high temperature and low specific gravity can be more reliably recovered from the heating chamber 70 and reused.

In this way, by operating the first blower 251 and the second blower 252, saturated steam circulates and flows through the thermal fluid circulation system.

At this time, the inside of the heating chamber 70 is filled with saturated steam injected from the upper nozzle section 130 and the lower nozzle section 160, and the inside of the heating chamber 70 becomes in a more positive pressure state than the outside air. Therefore, a part of the saturated steam injected into the heating chamber 70 does not circulate through the thermal fluid circulation system, but leaks out from the carry-in port 100 and the carry-out port 110.

The saturated steam leaking out from the entrance 100 is collected by the first cover 103, flows to the first exhaust pipe 101 and the first exhaust stack 102, and is discharged by exhaust equipment installed on the facility side. Discharged outside the facility. At this time, outside air is also sucked in from the outside (left side) of the first cover 103 and flows together with saturated water vapor to the first exhaust pipe 101 and the first exhaust pipe 102, which are installed on the facility side. Exhaust equipment exhausts it outside the facility.

In addition, the saturated steam leaking to the outside from the export port 110 is collected by the second cover 113, flows to the second exhaust pipe 111 and the second exhaust pipe 112, and flows to the exhaust gas installed on the facility side. Emitted by equipment to the outside of the facility. At this time, outside air is also sucked in from the outside (right side) of the second cover 113 and flows together with saturated water vapor to the second exhaust pipe 111 and the second exhaust pipe 112, which are installed on the facility side. Exhaust equipment exhausts it outside the facility.

The saturated steam circulating and flowing through the thermal fluid circulation system causes the first duct 210, the heating section 202, the second duct 220, the branch duct 254, the first blower 251 and the second blower 252, the third duct 230, and The fourth duct 240, the upper nozzle section 130 and the lower nozzle section 160, and the heating chamber 70 are heated. At this time, as various parts of the thermal fluid circulation system are heated, condensation and other condensation occurs.

At this time, when the saturated steam flows through the first duct 210, the second duct 220, the third duct 230, and the fourth duct 240, the flow direction can be changed at a bent part bent at a predetermined angle. . As a result, water droplets, etc. contained in the flowing saturated steam can be removed from the saturated steam by being attached to the inner surface of the bent portion and the inner surface of the front side of the branch duct 254, and the removed water droplets, etc. can be used as drainage water (not shown). It is discharged to the outside through the system.

Next, a switch 404 provided on the control panel 400 is operated to operate the gas system 10 and combustion system 20 shown in FIG. First, the combustion blower 22 is driven, and combustion air is supplied to the combustion burner 21 while the air pressure switch 23 detects whether the combustion air discharged from the combustion blower 22 is discharged at a predetermined pressure.

Next, gas adjusted to a predetermined pressure and flow rate is supplied to the combustion burner 21 in the gas system 10, a signal is sent to the ignition transformer 24, the combustion burner 21 is ignited, and the combustion burner 21 starts combustion.

At this time, the UV sensor 25 detects the combustion state of the combustion burner 21 using ultraviolet rays emitted during combustion, and sends a signal to the control panel 400. Further, the air pressure switch 23 detects the discharge state of combustion air from the combustion blower 22 and sends a signal to the control panel 400.

In this way, by detecting the combustion state by the UV sensor 25 and by detecting the discharge state of combustion air by the air pressure switch 23, it is possible to monitor whether the combustion burner 21 is burning normally. Controlled to ensure safe operation.

The combustion exhaust gas generated by combustion in the combustion burner 21 passes through the heating means 28 provided in the heating section 202 that constitutes the thermal fluid circulation system and flows into the exhaust stack 27 (see FIG. 3). Heat is indirectly exchanged with the saturated steam flowing in a certain heating section 202 to heat it. The combustion exhaust gas heated by exchanging heat with the saturated steam is discharged to the outside through the exhaust pipe 27.

The saturated steam circulating in the thermal fluid circulation system is gradually heated as it passes through the heating means 28 while repeating the circulation. This heating is continued until the saturated steam becomes superheated steam at a set temperature, and the superheated steam is continued until the superheated steam reaches a predetermined temperature, for example, 300 degrees Celsius over 20 minutes.

At this time, if the combustion burner 21 is not burning normally, the UV sensor 25 detects an abnormality in the ultraviolet rays emitted during combustion, sends a signal to the control panel 400, and the control panel 400 detects that the gas from the gas system 10 A signal is sent to each device in the gas system 10 and the combustion system 20 to stop the supply of gas, stop the driving of the combustion blower 22 of the combustion system 20, and stop combustion in the combustion burner 21, thereby preventing the generation of combustion exhaust. Then, the heating by the heating means 28 is safely stopped.

The saturated steam is continuously heated in the heating section 202 while circulating and flowing through the thermal fluid circulation system, so that the superheated steam is heated to a predetermined temperature, for example, 300 degrees C, from the upper nozzle section 130 and the lower nozzle section 160. Steam is now injected into the heating chamber 70. Here too, when the superheated steam flows into each main body pipe 140, it is stirred by the separation area PA and rectified by the rectifier 810, thereby making the temperature distribution uniform.

As a result, the inside of the heating chamber 70 is filled with the superheated steam injected from the upper nozzle part 130 and the lower nozzle part 160, and the inside of the heating chamber 70 becomes in a more positive pressure state than the outside air. Therefore, a part of the superheated steam in the heating chamber 70 does not circulate through the thermal fluid circulation system, but leaks out from the carry-in port 100 and the carry-out port 110.

The superheated steam leaking to the outside from the loading port 100 is collected by the first cover 103, flows to the first exhaust pipe 101 and the first exhaust stack 102, and is discharged by the exhaust equipment installed on the facility side. Discharged outside the facility. At this time, outside air is also sucked in from the outside (left side) of the first cover 103 and flows together with superheated steam to the first exhaust pipe 101 and the first exhaust pipe 102, which are installed on the facility side. Exhaust equipment exhausts it outside the facility.

In addition, the superheated steam leaking to the outside from the export port 110 is collected by the second cover 113 and flows to the second exhaust pipe 111 and the second exhaust pipe 112, and then flows to the exhaust pipe provided on the facility side. Emitted by equipment to the outside of the facility. At this time, outside air is also sucked in from the outside (right side) of the second cover 113 and flows together with superheated steam to the second exhaust pipe 111 and second exhaust pipe 112, which are installed on the facility side. Exhaust equipment exhausts it outside the facility.

Further, the conveyance section 90 is heated by being sprayed with superheated steam injected from the upper nozzle section 130 and the lower nozzle section 160. Thereby, when low-temperature food is directly placed on the transport section 90 in the next cooking step, sticking of the food to the transport section 90 can be reduced.

Further, the superheated steam heated to a predetermined temperature while circulating and flowing through the thermal fluid circulation system is transferred to the first duct 210, the second duct 220, the third duct 230, and the fourth duct of the thermal fluid circulation system 200. Flows through duct 240.

At this time, as shown in FIGS. 2 and 8, the back side surface of the first duct 210 and the front side surface of the second duct 220 are adjacent to each other, and the side surface of the third duct 230 on the export port 110 side. and the side surface of the first duct 210 and the second duct 220 on the loading port 100 side are adjacent to each other, and the side surface of the fourth duct 240 on the loading port 100 side and the loading port 100 side of the first duct 210 and the second duct 220 are adjacent to each other. The side surface on the exit 110 side is adjacent.

Thereby, these ducts heated by the superheated steam flowing through the first duct 210, the second duct 220, the third duct 230, and the fourth duct 240 are placed adjacent to each other. The heated ducts are kept warm by heat dissipation from each other, thereby preventing these ducts from being cooled by the outside air, and maintaining the temperature of the superheated steam flowing in the adjacent ducts.

In particular, the highest temperature superheated steam immediately after being heated by the heating means 28 flows through the second duct 220 located at the rearmost side of the cooking device 1, and the saturated steam supplied from the external boiler and the heating chamber 7 Since the relatively low-temperature superheated steam used for cooking flows through the first duct 210, the front surface of the second duct 220 and the rear surface of the first duct 210 are adjacent to each other. By doing so, it is possible to suppress a decrease in the temperature of the superheated steam passing through the first duct 210 due to the heat of the highest temperature superheated steam passing through the second duct 220.

Furthermore, the side surface of the first duct 210 on the side of the loading port 100 is adjacent to the side surface of the third duct 230 on the side of the loading port 110 through which the high-temperature superheated steam discharged from the first blower 251 flows. The side surface of the duct 210 on the carry-out port 110 side is adjacent to the side surface of the fourth duct 240 on the carry-in port 100 side, through which the high-temperature superheated steam discharged from the second blower 252 flows. As a result, the back surface of the first duct 210, the side surface on the loading port 100 side, and the side surface on the loading port 110 side are surrounded by the duct in which superheated steam having a higher temperature than the superheated steam flowing through the first duct 210 flows. Therefore, the temperature drop in the first duct 210 can be further suppressed.

Furthermore, since superheated steam is injected into the heating chamber 70 from the upper nozzle section 130 and the lower nozzle section 160, the inside of the heating chamber 70 is in a positive pressure state with respect to the outside air, and the outside air is injected from the loading port 100 and the loading port 110. can prevent the invasion of In addition, by filling the heating chamber 70 with superheated steam, oxygen is prevented from entering the heating chamber 70, and the oxygen concentration within the heating chamber 70 can be kept low.

Thereby, the inside of the heating chamber 70 can be brought into a low oxygen state, and it is possible to suppress oxidative destruction of nutrients due to oxidation during heating of food in a cooking step to be described later.

Furthermore, it is possible to suppress a drop in the temperature within the heating chamber 70, and to maintain the temperature within the heating chamber 70 stably.

Further, a part of the superheated steam injected from the upper nozzle part 130 and the lower nozzle part 160 leaks from the heating chamber 70 to the outside from the loading port 100 and the loading port 110, but the leaked superheated steam is The first cover 103 and the second cover 113 are collected.

At this time, the exhaust equipment on the facility side causes the superheated steam to flow upward inside the first cover 103 and the second cover 113, thereby creating a curtain effect to further prevent the outside air from flowing into the heating chamber 70. can be effectively suppressed.

This prevents superheated steam from leaking into the cooking area, maintains a comfortable temperature, humidity, etc. of the air in the cooking area, and maintains a good working environment for cooking workers.

After the generation of superheated steam used for cooking is completed in this way and the cooking conditions set by the flow rate adjustment step and the pre-cooking preparation step are completed, the next cooking step is started. Thereby, heating can be performed under cooking conditions suitable for each food immediately after the start of the cooking step.

(About cooking steps)
Next, the cooking step of actually cooking food will be specifically explained using FIGS. 2, 8, and 9.

First, food to be heated and cooked is prepared, placed on the conveying section 90 that protrudes to the left side of the first cover 103, and carried into the heating chamber 70. The food placed on the transport section 90 passes through the first cover 103 and is transported to the heating chamber 70 through the entrance 100.

As shown in FIG. 9, when the food is transported inside the first cover 103, it comes into contact with the superheated steam leaking from the entrance 100 and gradually begins to be heated. When the leaked superheated steam comes into contact with low-temperature food, its temperature decreases (condenses), becomes liquid water (condensed water), and adheres to the surface of the food. A large amount of heat is transferred to the food, causing it to heat up. be done. However, at this stage, the temperature of the superheated steam that leaked out is lower than the temperature of the superheated steam in the heating chamber 70, and the amount of superheated steam that comes into contact with the food is small, so the food cannot be sufficiently heated. It doesn't reach that point.

The food transported from the loading port 100 to the heating chamber 70 first begins to be heated by the atmosphere of superheated steam that fills the heating chamber 70 . The superheated steam in the heating chamber 70 is present in a larger amount than the superheated steam leaking from the entrance 100 to the first cover 103 (superheated steam atmosphere). The food transported into the heating chamber 70 is heated by a large amount of superheated steam in this superheated steam atmosphere.

Superheated steam adhering to the surface of low-temperature food decreases in temperature (condenses), becomes liquid water (condensed water), and adheres to the surface of the food, transferring a large amount of heat to the food and heating the food. At this stage, the amount of heat transferred to the food is greater than the heating caused by the superheated steam leaking from the loading port 100 to the first cover 103, and heat is also transferred from the surface of the food to the inside of the food and heated. Become.

The food transported in the food transport direction D while being heated in the superheated steam atmosphere in the heating chamber 70 is placed in the injection area where superheated steam is jetted from the upper nozzle part 130 and the lower nozzle part 160, that is, the closest to the loading port 100. It falls within the range in the food transport direction D from the injection holes 132, 162 provided at the top to the injection holes 132, 162 provided closest to the exit 110.

In the injection area, while the food is being transported in the food transport direction D within the heating chamber 70, in addition to being heated by the superheated steam atmosphere within the heating chamber 70, the food is mainly heated by the superheated steam jetted from the upper nozzle part 130, mainly in the upper half of the food. The lower half of the food is heated mainly by the superheated steam injected from the lower nozzle part 160 and passed through the conveying part 90. This continues until the food is transported in the food transport direction D by the transport unit 90 and passes through the spraying area.

The superheated steam injected from the injection hole 132 of the upper nozzle part 130 to the upper half of the food comes into contact with the upper half of the food surface, reduces its temperature (condenses), and becomes liquid water (condensed water). It attaches to the surface of the food and transfers a large amount of heat to the food, heating it.

Furthermore, the superheated steam injected from the injection hole 132 of the upper nozzle part 130 to the upper half of the food sequentially contacts the food while maintaining the injected flow velocity. In other words, the food is heated by the superheated steam at a predetermined temperature while maintaining the injected flow rate.

Further, the superheated steam injected from the injection hole 162 of the lower nozzle part 160 to the lower half of the food comes into contact with the lower half of the food surface, and its temperature decreases (condenses), and becomes liquid water (condensed water). It sticks to the surface of the food, transferring a large amount of heat to the food and heating it.

Furthermore, the superheated steam injected from the injection hole 162 of the lower nozzle part 160 to the lower half of the food sequentially contacts the food while maintaining the injected flow velocity. In other words, the food is heated by the superheated steam at a predetermined temperature while maintaining the injected flow rate.

As a result, the amount of heat transferred to the food by the superheated steam injected from the upper nozzle section 130 and the lower nozzle section 160 becomes even larger than when passing through the first cover 103, and is transferred from the surface of the food to the inside of the food. heat transfer is promoted and the core of the food is heated.

As the heating progresses further, the temperature of the food increases, the surface of the food becomes hot, and the condensed water adhering to the surface of the food begins to evaporate. The evaporated condensed water mixes with the superheated steam that did not adhere to the food in the heating chamber 70, and flows from the circulation port 75 to the steam supply section 201 via a grease filter (not shown). In the steam supply section 201, the saturated steam dissipated by the steam supply means 67 is mixed and circulated through the thermal fluid circulation system.

At this time, by heating food, for example meat, with superheated steam, drips containing heated proteins such as meat juice seep out from the food. When the surface of the food is heated to a high temperature, the drip that has seeped out becomes bubble-like, and when the bubbles burst, a fine particle (mist-like) drip may be generated. This mist-like drip mixes with the evaporated condensed water and the superheated steam that did not adhere to the food or the like in the heating chamber 70, and circulates through the thermal fluid circulation system.

When the superheated steam containing mist-like drips flows from the circulation port 75 to the steam supply section 201 through a grease filter (not shown), the drip components are filtered and the superheated steam flows to the vertical section 211 of the first duct 210. Flow. However, even if it is filtered through a grease filter, it may not be completely removed and may remain. Therefore, the superheated steam flowing from the steam supply section 201 to the first duct 210 may still contain mist-like drips.

As shown in FIGS. 2 and 8, the superheated steam containing mist-like drips flowing from the steam supply section 201 to the vertical section 211 of the first duct 210 is transferred to the bent section 212 and the vertical section 213 in order from the vertical section 211. The liquid flows downward, changes its flow direction horizontally at the bent portion 214, flows toward the front side through the horizontal portion 215, and flows to the heating portion 202.

As shown in FIG. 9, the superheated steam that has flowed to the heating section 202 passes through the second duct 220, flows to the branch duct 254 of the discharge section 250, and is connected to the first blower 251 and the second blower of the discharge section 250. 252 , flows through the third duct 230 and the fourth duct 240 to the upper nozzle section 130 and the lower nozzle section 160 .

The superheated steam discharged from the first blower 251 and the second blower 252 flows through the third duct 230 and the fourth duct 240, and passes through the first discharge port 72 and the second discharge port 73. , flows to the upper nozzle section 130 and the lower nozzle section 160. Here too, when the superheated steam flows from the first discharge port 72 and the second discharge port 73 to the upper nozzle part 130 and the lower nozzle part 160, it is distributed to the plurality of main body pipes 140 via the adapter 150 and flows into the main body pipes 140. do.

The flux of superheated steam that has flowed into each main body pipe 140 of the nozzle section 120 flows while diffusing inside the main body pipe 140, and from a point where the cross-sectional area of the flow path rapidly increases, the diffused flux flows onto the inner wall of the main body pipe 140. A peeling area PA is generated in the area up to the point where it comes into contact with.

In this stripping area PA, superheated steam obtained by heating circulating superheated steam and superheated steam obtained by heating supplied saturated steam are stirred, and the temperature distribution of the superheated steam can be equalized.

In addition, this superheated steam is rectified by the rectifier 810, so that the injection direction of the superheated steam to be injected from the respective injection holes 132 and 162 of the main body pipe 140 of the upper nozzle section 130 and the lower nozzle section 160 is determined. It can be done. As a result, uneven heating of the food can be further suppressed, and high-quality cooking can be performed.

In addition, the superheated steam that is used for circulation circulates together with mist-like drips derived from food, and the rectifying section 810 also works as a filter, and the upper nozzle section 130, the lower nozzle section 160 Foreign matter contained in the superheated steam flowing into the main body pipe 140 can be removed. This allows foreign matter contained in the circulating superheated steam fluid to be collected that is larger than the opening of the mesh member 812 of the rectifying section 810, thereby preventing foreign matter from being mixed into the superheated steam that is injected into the food. Can be suppressed.

The food continues to be heated by the superheated steam atmosphere filling the heating chamber 70 from the time the food passes through the area where superheated steam is sprayed from the nozzle section 120 until it is conveyed to the outlet 110. At this stage, the core temperature of the food reaches a predetermined temperature, and cooking of the food is completed.

At this time, the superheated steam that heats the food is circulated through the thermal fluid circulation system to repeatedly cook the food while being heated to a predetermined temperature. Thereby, the consumption amount of superheated steam used for cooking food can be reduced. Moreover, since the heated superheated steam is circulated, it is possible to save energy for heating the saturated steam supplied to the circulating superheated steam to a predetermined temperature.

Further, the superheated steam injected into the heating chamber 70 is recovered from the circulation port 75, circulates through the thermal fluid circulation system, and is repeatedly used for cooking. At this time, as described in the pre-cooking preparation step, the circulation port 75 is provided on the top surface 74 of the heating chamber, which is the upper part of the heating chamber 70, so that the superheated steam injected into the heating chamber 70 can be removed. Among them, the superheated steam having a high temperature and a low specific gravity that has gathered in the upper part of the heating chamber 70 can be more reliably recovered from the heating chamber 70 and reused.

The food is transported from the heating chamber 70 into the second cover 113 via the exit 110. The food that has been heated and cooked is heated inside the second cover 113 when it comes into contact with the superheated steam leaking from the carry-out port 110. The temperature is low and the amount is small. Therefore, even if it adheres to food that has been heated to a high temperature, the amount of heat is small and its contribution to the heating of the food is low.

The cooked food passes through the second cover 113 and is conveyed to the conveying section 90 protruding outside of the second cover 113, and is taken out from the cooking device 1 to complete the cooking. The heated and cooked food taken out is transferred to a cooling process, a packaging process, a serving process, and the like.

Below, the operation when adjusting the rotation speed of the first blower 251 and the second blower 252 in order to change the flow rate of superheated steam injected from the upper nozzle part 130 and the lower nozzle part 160 will be explained.

First, in a state where the first blower 251 and the second blower 252 are rotated at the same rotation speed, if you want to weakly heat the upper half of the food with the same superheated steam temperature, the superheated steam is injected from the upper nozzle part 130. The operation for reducing the flow rate of superheated steam will be explained.

By operating the control panel 400 to lower only the rotation speed of the first blower 251 that discharges superheated steam to the upper nozzle part 130 in the pre-cooking preparation step described above, the amount of suction by the first blower 251 is reduced, Discharge amount decreases. At this time, two blowers (first blower 251 and second blower 252) compete for superheated steam from one circulation path, so the discharge amount from one blower (for example, first blower 251) is reduced. Therefore, the discharge amount from the other blower (for example, the second blower 252) increases. That is, since the amount of superheated steam sucked in by the second blower 252 increases, the amount discharged from the second blower 252 increases as a result.

Thereby, the flow rate of the superheated steam injected from the upper nozzle part 130 can be reduced, and the upper half of the food can be heated weakly. At this time, the lower half of the food will be heated strongly.

Furthermore, if you want to heat the upper half of the food more weakly at the same superheated steam temperature, increase the rotation speed of the second blower 252 to further increase the amount of superheated steam sucked by the second blower 252. Then, the amount of superheated steam sucked by the first blower 251 is further reduced, and the amount of superheated steam sucked by the first blower 251 is further reduced.

Thereby, the flow rate of the superheated steam injected from the upper nozzle part 130 can be further reduced, and the upper half of the food can be heated more weakly. At this time, the lower half of the food will be heated more strongly.

Next, when the first blower 251 and the second blower 252 are rotating at the same rotation speed, if you want to weakly heat the lower half of the food with the same superheated steam temperature, the steam is injected from the lower nozzle part 160. We will explain the operation to reduce the flow rate of superheated steam.

By operating the control panel 400 to lower only the rotation speed of the second blower 252 that discharges superheated steam to the lower nozzle part 160 in the pre-cooking preparation step described above, the amount of suction by the second blower 252 is reduced, Discharge amount decreases. That is, since the amount of superheated steam sucked in by the first blower 251 increases, the amount discharged from the first blower 251 increases as a result.

Thereby, the flow rate of the superheated steam injected from the lower nozzle part 160 can be reduced, and the lower half of the food can be heated weakly. At this time, the upper half of the food will be heated strongly.

Furthermore, if you want to heat the lower half of the food more weakly at the same superheated steam temperature, increase the rotation speed of the first blower 251 to further increase the amount of superheated steam sucked by the first blower 251. Then, the amount of superheated steam sucked by the second blower 252 is further reduced, and the amount of superheated steam sucked by the second blower 252 is further reduced.

Thereby, the flow rate of the superheated steam injected from the lower nozzle part 160 can be further reduced, and the lower half of the food can be heated more weakly. At this time, the upper half of the food will be heated more strongly.

At this time, two blowers (first blower 251 and second blower 252) compete for superheated steam from one circulation path (second duct 220), so for example, the rotation speed of first blower 251 is increased. If it is too high, the difference between the suction force of the second blower 252 and the suction force of the first blower 251, even though the second blower 252 is rotating. becomes large, and the superheated steam is no longer sucked in from the second blower 252 and may flow back.

The superheated steam in the heating chamber 70 is sucked in from the lower nozzle part 160, and the superheated steam that flows back from the fourth duct 240 and the second blower 252 to the branch duct 254 flows to the first blower 251 with a large suction force. It will be sucked in and exhaled. In this case, even though the second blower 252 is rotating to discharge, superheated steam flows in the opposite direction from the discharge side to the suction side, which not only prevents the lower half of the food from being heated. , outside air may enter the heating chamber 70 due to suction from the lower nozzle part 160, causing an increase in oxygen concentration or a decrease in temperature within the heating chamber 70, or in the worst case, This may lead to damage to the blower.

In order to avoid such a situation, the rotation speed of the first blower 251 and the second blower 252 is set so that when the discharge amount of one of the first blower 251 and the second blower 252 is increased, the other is heated. The operating frequency of the blower is controlled so that the discharge amount is maintained within a range in which backflow from the chamber 70 does not occur. In other words, the first blower 251 and the second blower 252 are controlled to discharge with positive pressure.

By doing so, it is possible to prevent superheated steam from flowing backward from heating chamber 70 to first blower 251 or second blower 252, and to reliably inject superheated steam from upper nozzle section 130 and lower nozzle section 160. Can be done.

Note that the rotation speeds of the first blower 251 and the second blower 252 may be changed in the cooking step.

As a result, by injecting different flow rates of superheated steam to the upper and lower halves of the food being transported by the transporting section 90, the amounts of heating given to the upper and lower halves of the food are made to be in different states. , it becomes possible to heat and cook foods that are suitable for each type of food.

Moreover, the heating cooking apparatus 1 of this embodiment is configured so that a plurality of cooking modes can be stored in the storage section 402 of the control panel 400.

The plurality of cooking modes include the temperature of superheated steam heated by the heating means 28, the amount of saturated steam supplied from the supply system 60, the conveyance speed of the conveyance section 90, the first The flow rate ratio of superheated steam discharged from the second blower 251 and the second blower 252, etc., are set in advance and are created so that they can be called up. Additionally, a new cooking mode can be added and stored in the storage unit 402 for recall.

Note that it is also possible to place a loin bread with food on it instead of directly placing the food on the conveyance section 90. In this case, for example, when food covered with sauce is transported by the transport section 90, it is possible to prevent the sauce from dripping downward from the transport section 90. Furthermore, if the food is soft or easily crumbled, such as bread baked from dough, the food can be prevented from falling through the gap in the conveyance section 90.

In addition, when cooking food, for example, in the case of grilled fish, oil inside the food melts out, and the oil, etc. that has migrated to the surface of the food flows down from the food along with condensed water. Thereafter, the condensed water remaining on the surface of the food evaporates as the temperature of the food increases, so the food can be cooked with the surface dry.

In addition, in the steam supply section 201, the saturated steam supplied from the supply system 60 of the thermal fluid supply system 40 is dissipated from the steam supply means 67, mixed with the superheated steam circulating from the heating chamber 70, and the first It flows into duct 210. At this time, the amount of saturated steam dissipated into the steam supply section 201 differs from that in the pre-cooking preparation step, and the amount of saturated steam that comes into contact with the food and adheres as condensed water and is used for heating, or The amount may be sufficient to compensate for superheated steam that leaks from 110 or is lost as drain etc. due to dew condensation in the thermal fluid circulation system during circulation. Alternatively, the amount of steam supplied may be increased or decreased intentionally.

Further, only when the temperature of the superheated steam decreases by supplying saturated steam or when the temperature of the superheated steam decreases due to food cooking, combustion exhaust gas is generated by the combustion burner 21, and the heating means 28 generates the superheated steam. The food can be cooked at a stable temperature while saving energy.

In addition, as described in the pre-cooking preparation step, these ducts heated by the superheated steam flowing in the first duct 210, second duct 220, third duct 230, and fourth duct 240 are placed adjacent to each other. By doing so, these heated ducts can be kept warm by heat dissipation from each other, suppressing cooling of these ducts by outside air, and maintaining the temperature of the superheated steam flowing in the adjacent ducts.

In addition, in the first duct 210, the second duct 220, the third duct 230, and the fourth duct 240, each duct is provided with a bent part to change the flow direction of the superheated steam, so that the steam supply section By gradually removing the mist-like drips contained in the superheated steam that could not be filtered by the grease filter provided in the grease filter 201, the mist-like drips contained in the superheated steam that has flowed to the upper nozzle part 130 and the lower nozzle part 160 are removed. It is possible to maintain a state with little dripping, that is, a high purity of superheated steam.

As a result, even if the superheated steam used for cooking is reused, mist-like drips from the food are suppressed from being included in the superheated steam injected from the upper nozzle section 130 and the lower nozzle section 160, It is possible to suppress changes in flavor, stabilize the quality of cooked food, and improve food yield.

In addition, when different foods are successively cooked in the same cooking device 1 by changing the temperature or flow rate of the superheated steam, for example, it mixes with the superheated steam circulating through the thermal fluid circulation system and cooks first. It is possible to suppress the mist-like drips of the heated food from adhering to different foods that are later cooked, stabilize the quality of the food, and improve the yield of the food.

Note that in order to obtain such an effect, the first duct 210, second duct 220, third duct 230, and fourth duct 240 must be bent to a sufficient extent to allow drips, drains, etc. to adhere. It is not necessary that the first duct 210, the second duct 220, the third duct 230, and the fourth duct 240 have a horizontal portion and a vertical portion. Further, it is not necessary that all of the first duct 210, the second duct 220, the third duct 230, and the fourth duct 240 have a bent part, and the first duct 210, the second duct 220, and the fourth duct It is sufficient that at least one of the third duct 230 and the fourth duct 240 has a bent portion.

Further, drip that has flowed down from the conveyance section 90 and adhered to the main body tube 140 of the lower nozzle section 160 can be removed in a cleaning step described below.

In this way, by discharging the drips along with the condensate generated in various parts during cooking, it is easy to maintain the purity of superheated steam at a high level, stabilizing the quality of the food being cooked and increasing the food yield. can be improved.

In addition, when cooking a different type of food midway through, the control panel 400 controls the temperature of the superheated steam, the operating frequency of the first blower 251 and the second blower 252, the conveying speed of the conveying section 90, and the external boiler. Reset the amount of saturated steam to be supplied, etc. to the cooking conditions that match the food. In this case, it is possible to start from the cooking step by confirming on the monitor 403 of the control panel 400 that the cooking conditions suitable for the food have been reached.

Additionally, when the type of food is changed, the entire nozzle section 120 may be replaced with a cleaned one, or only the main body tube 140 of the upper nozzle section 130 and/or the lower nozzle section 160 may be replaced with a cleaned one. You may.

In particular, since the main body tubes 140 of the upper nozzle part 130 and the lower nozzle part 160 face the food being transported by the transporting part 90, drips from the food or stains from foodstuffs that have fallen off from the food during transport may adhere thereto. It's easy to do. Therefore, for example, if the main tube 140 is replaced every time the type of food to be cooked changes, the dirt attached to the main tube 140 will adhere to the food to be cooked next, reducing the quality of the food. This can be prevented.

Furthermore, in order to inject superheated steam suitable for foods, the main body tube 140 may be changed to have different sizes, numbers, vertical heights, etc. of the injection holes 132 and 162.

Further, when the type of food to be cooked is changed, the rectifying section 810 may be replaced with a mesh member 812 provided with an optimal condition suitable for the size of foreign matter contained in the thermal fluid circulation system.

When changing the upper nozzle part 130 and the lower nozzle part 160 in this way, it is confirmed that the temperature has dropped to a level that allows replacement of the upper nozzle part 130 and the lower nozzle part 160 through the cooking completion step described later. Perform the replacement work above and start with the pre-cooking preparation step.

For example, when steaming shumai, it is preferable to use saturated steam rather than superheated steam. In this case, the combustion of the combustion burner 21 is weakened or stopped, and the heating by the heating means 28 is weakened, or the saturated steam supplied from the external boiler is circulated without being heated.

Furthermore, for example, when salt-grilling mackerel fillets, it is preferable to use hot air instead of superheated steam to make the meat more fragrant. In this case, the supply of saturated steam from the external boiler is stopped, the combustion burner 21 generates combustion exhaust gas, the heating means 28 heats the air present in the thermal fluid circulation system, and the heated air is converted into hot air by the cooking device 1. Circulate and flow inside.

Although superheated steam is used as the thermal fluid in this embodiment, food can be heated mainly using hot air heated to a predetermined temperature, saturated steam supplied from an external boiler, and superheated steam as described in Embodiment 1. May be cooked by heating.

That is, any one may be used alone, or at least two may be used in combination. By allowing the thermal fluid to be freely selected, a wider variety of foods can be heated and cooked.

Furthermore, by setting the control panel 400 so that the thermal fluid can be selected according to the cooking mode, a wide range of heating cooking can be easily performed.

(About the cooking end step)
Next, the operation of stopping the heating cooking device 1 after heating the food is finished will be described.

When the cooking of the food is completed, the user performs an operation to finish cooking by touching the monitor 403 provided on the control panel 400 or operating the switch 404. First, in order to stop the heating by the heating means 28, a signal is sent to each device of the gas system 10 and the combustion system 20, the gas supply is stopped, the combustion of the combustion burner 21 is stopped, and the generation of combustion exhaust is stopped. .

Next, the first blower 251 and the second blower 252 are stopped, and the circulation of superheated steam is stopped.

Next, the cooking electromagnetic valve 61 of the supply system 60 is closed to stop the supply of saturated steam from the external boiler, and the supply of saturated steam from the thermal fluid supply system 40 to the steam supply section 201 is stopped. After that, the transport section 90 is stopped.

In this way, by stopping the supply of combustion exhaust gas to the heating means 28 and first stopping the generation of high-temperature superheated steam, cooking can be safely completed.

(About cleaning steps)
Next, a cleaning step of finishing the heating cooking and cleaning the heating cooking apparatus 1 in preparation for the next heating cooking will be specifically described using FIGS. 1, 4, 5, and 9.

First, the transport section 90 shown in FIG. 9 is driven. After confirming that the temperature inside the heating chamber 70 is below a predetermined temperature, for example, 100 degrees Celsius, open the door 80 as shown in FIG. The liquid detergent is sprayed and put into the container, and the door 80 is closed. Thereby, evaporation of water in the liquid detergent can be suppressed.

Next, while the first blower 251 and the second blower 252 are stopped, supply of saturated steam from the external boiler is started. At this time, it is confirmed that the cooking electromagnetic valve 61 shown in FIG.

Note that if drain or low-temperature steam remains in the steam piping P, such as when performing a cleaning step after a certain period of time after the cooking completion step, the blowing valve 61 must be The electromagnetic valve 51 may be opened to discharge the drain, etc. and low-temperature steam in the steam pipe P to the outside.

The saturated steam supplied to the steam supply unit 201 spreads and fills the entire thermal fluid circulation system, and contains moisture and drips generated from the food during cooking that adhere to the heating chamber 70 and the thermal fluid circulation system. It moistens soil components such as condensed water or mist-like drips to moisten them, and also allows the moisture to penetrate between the soil components and the object to be adhered to, thereby floating the soil components. Note that if you want to clean the heating chamber 70 intensively, a shielding plate (not shown) is provided between the steam supply section 201 and the first duct 210 so that saturated steam is forcibly distributed to the heating chamber 70. You may also do so.

Next, by operating the control panel 400, the cooking solenoid valve 61 is closed to stop the supply of saturated steam, and the door 80 is opened as shown in FIG. 5 to release the saturated steam filling the heating chamber 70. Then, the upper nozzle section 130 and the lower nozzle section 160 are removed from the heating chamber 70.

The upper nozzle part 130 is removed by pulling out the main body tube 140 to the front side, pulling out the engaging part 141 from the slit 131a of the support rod 131, and pulling out the connecting part 143 from the distribution port 152. Next, after removing all the main body tubes 140, the support rod 131 is removed from the locking portion 76 provided in the heating chamber 70. The lower nozzle portion 160 can also be removed using the same procedure. In this way, the main body tube 140 and the support rods 131, 161 can be easily removed from the upper nozzle section 130 and the lower nozzle section 160 without using tools or the like.

Subsequently, the attachment part 820 to which the rectifying part 810 is attached is removed from the upper nozzle part 130 and the lower nozzle part 160 (nozzle part 120) that have been removed from the heating chamber 70. Further, after removing all the main body tubes 140, the adapter 150 is also removed from the heating chamber 70. Each part of the disassembled nozzle part 120 (main body pipe 140, attachment part 820, rectification part 810, support rods 131, 161, adapter 150) is cleaned in a separate washing area equipped with a sink or the like.

As described above, the rectifying section 810 is detachably attached to the main body tube 140 together with the attaching section 820. Thereby, the attachment part 820 can be removed from the main body tube 140, and the main body tube 140 and the rectifying part 810 can be easily cleaned.

Next, the inside of the heating chamber 70 from which the upper nozzle part 130 and the lower nozzle part 160 have been removed is cleaned by sprinkling water with a hose or the like to wash away dirt components and the sprayed detergent. The washed away dirt components and the sprayed detergent are discharged to the outside through an internal drain pipe (drain pipe) 320 (see FIG. 9).

At this time, by removing the entire upper nozzle section 130 and lower nozzle section 160, the back surface 71 of the heating chamber, the top surface 74 of the heating chamber, the inner surface of the heating chamber 70 on the loading port 100 side, and the loading port 110 side The inner surface and bottom surface (no code) can be easily cleaned.

To dry the heating chamber 70, the first blower 251 and the second blower 252 are driven by operating the monitor 403 and switch 404 of the control panel 400 with the door 80 open, and combustion exhaust is generated by the combustion burner 21. The heating means 28 heats the air present in the thermal fluid circulation system to a predetermined temperature, for example, 50 degrees Celsius, using hot air. Thereby, the hot air containing moisture is effectively discharged from the heating cooking device 1 to the outside, so that the drying time can be shortened.

Note that the heating chamber 70 may be dried with the door 80 closed. As a result, although the drying time is longer than when the door 80 is opened, the temperature and humidity of the air in the cooking area can be maintained comfortably, and the working environment for cooking workers can be maintained in a good condition.

After that, the conveyance section 90 is stopped, and the wipeable range of the conveyance section 90 is wiped clean. The portions of the conveying section 90 that cannot be wiped off are wiped and cleaned by driving the conveying section 90 until they can be wiped off, and the same operation is repeated until the entire conveying section 90 is wiped off.

Then, by operating the monitor 403 and switch 404 of the control panel 400 shown in FIG. Turn off. After that, the first drain pan (drain pan) 321 and the second drain pan (drain pan) 322 are removed and cleaned. In addition, after removing the grease filter provided in the steam supply unit 201 and the grease filters provided in the first exhaust pipe 101 and the second exhaust pipe 111, soaking them in detergent, washing with water, and drying, The grease filter is reattached to the steam supply section 201, the first exhaust pipe 101, and the second exhaust pipe 111.

Note that it is also possible to prepare a spare cleaned upper nozzle section 130 and a spare lower nozzle section 160 and simply replace them. In this case, the removed upper nozzle section 130 and lower nozzle section 160 are cleaned and dried, and then stored until the next replacement.

After cleaning and drying the parts that can be removed from the heating chamber 70 in this way, the cleaning step is completed by attaching them to the heating chamber 70 in the reverse order of removal.

In addition, when performing the cleaning step immediately after the end of the cooking step, the combustion of the combustion burner 21 is stopped and the heating of the superheated steam by the heating means 28 is stopped. Then, by stopping the supply of saturated steam from the external boiler and opening the door 80 while driving the first blower 251 and the second blower 252, the heating chamber 70 can be quickly cooled. Then, when the temperature inside the heating chamber 70 reaches a predetermined temperature, for example, 100 degrees C or less, the first blower 251 and the second blower 252 are stopped, and liquid detergent is poured into the heating chamber 70. good.

Note that the flow rate adjustment step, pre-cooking preparation step, cooking step, cooking end step, and cleaning step may be selected by touching a button displayed on the monitor 403 of the control panel 400. In this case, for example, in the flow rate adjustment step, buttons for supplying saturated steam and driving the heating means 28 are not displayed, and in the cleaning step, if the supply of saturated steam is not stopped when drying the heating chamber 70, the heating chamber 70 cannot be heated. The button for driving the means 28 is not displayed. In other words, by displaying only the buttons necessary for operation in each step, it is possible to prevent erroneous operations and work safely.

Although this embodiment has been described using a gas combustion type heat exchanger as an example, a method of heating superheated steam using an electric heater may also be adopted. In this case, the gas system 10 and the combustion system 20 are not provided, and instead of the heating means 28 provided in the heating section 202, an electric heater is provided. Further, the location where the electric heater is provided is not limited to the heating unit 202, but may be provided in the first duct 210, the second duct 220, the third duct 230, and the fourth duct 240.

Further, a method of heating using a gas combustion type heat exchanger and an electric heater may be used in combination. In this case, for example, in addition to the heating unit 202 of this embodiment, any part of the thermal fluid circulation system, such as the first duct 210, the second duct 220, the third duct 230, the fourth duct 240, or the inside of the adapter 150, may be used. The structure is such that the crab is equipped with an electric heater. Thereby, a gas combustion type heat exchanger and heating using an electric heater can be used together to accommodate a wider variety of cooking conditions.

Although each step was performed with the main power of the cooking device 1 turned on, after the flow rate adjustment step and/or after the cooking step, the main power of the cooking device 1 was turned off. Good too.

In this embodiment, the pre-cooking preparation step is performed after the flow rate adjustment step, but the pre-cooking preparation step may be performed before the flow rate adjustment step.

(Modifications 1 to 3)
In the first embodiment, the end of the distribution port 152, which becomes the inflow opening 142, is configured to protrude into the main body pipe 140, but in the first modification shown in FIGS. 3, the position and shape of the end of the distribution port 152 may be changed. In that case as well, the same effects as in Embodiment 1 can be achieved.

As in Modified Example 1 shown in FIG. 21(a), the position of the end of the distribution port 152 of the adapter 150 does not protrude inside the main body tube 140, and the rear surface of the main body tube 140 and the distribution port 152 may be located at the same position in the longitudinal direction of the main body tube 140.

As in Modified Example 2 shown in FIG. 21(b), the end of the distribution port 152 of the adapter 150 does not protrude into the inside of the main body tube 140, and the rear side of the main body tube 140 in the longitudinal direction of the main body tube 140. It may be configured such that it is spaced a predetermined distance away from the surface of the heating cooking device 1 toward the back side. In this case, the opening 143a of the connection port 143 becomes the inflow opening 142.

As in Modified Example 3 shown in FIG. The structure may be such that it is inclined with respect to a direction perpendicular to the direction. Further, the direction of inclination is not limited to the direction shown in FIG. 21(c), but may be in any direction.

In both the configurations of the first modification example and the third modification example described above, the opening formed at the end of the distribution port 152 becomes the inflow opening 142 through which superheated steam flows into the space S1 in the main body pipe 140.

(Modification 4)
In the first embodiment, the space inside the main body tube 140 is divided into two spaces S1 and S2 by the rectifier 810, whereas in the fourth modification, as shown in FIGS. The difference is that the space inside the tube 940 is divided into three spaces S3, S4, and S5 by a rectifier 960 and a partition plate 950. This will be explained in detail below.

In the fourth modification, for example, a partition plate 950 that is provided along the longitudinal direction inside the main body tube 940 of the upper nozzle part 930 and partitions the space inside the main body tube 940 in the vertical direction divides the space inside the main body tube 940 into a main body. It is partitioned into a space on the plane portion 944 side (a space composed of space S3 and space S4 in the figure) and a space S5 on the side of the plurality of injection holes 932, and is configured to have a double structure in the vertical direction.

In that case, the partition plate 950 has a plurality of holes (partitions) that inject superheated steam from the space S4 on the main body flat part 944 side to the space S5 on the injection hole 932 side so as to correspond to the plurality of injection holes 932 of the main body pipe 940. A hole (hole in the plate) 951 is provided in the longitudinal direction of the main body tube 940. Further, the sum of the cross-sectional areas of the holes 951 provided in the partition plate 950 is set to be larger than the sum of the cross-sectional areas of the injection holes 932 provided in the main body tube 940.

The cylindrical connecting portion 943 provided at one end of the main body tube 940 has a circular cross-sectional shape in a direction perpendicular to the longitudinal direction of the main body tube 940, and the longitudinal direction of the space on the main body plane portion 944 side of the main body tube 940 is circular. The cross-sectional area is smaller than the cross-sectional area in the direction perpendicular to the direction.

The end of the distribution port 152 inserted into the inner periphery of the connecting portion 943 of the main body tube 940 is configured to protrude within the main body tube 940. In the fourth modification, the opening formed at the end of the distribution port 152 serves as an inflow opening 942 through which superheated steam flows into the space S3 within the main body pipe 940.

The outer shape of the rectifying section 960 is formed into a substantially rectangular shape so as to substantially follow a cross-sectional shape in a direction perpendicular to the longitudinal direction of the space on the main body plane section 944 side. In addition, the rectifier 960 has an inflow opening 942 in the space on the side of the main body flat part 944, and the most longitudinal part of the inflow opening 942 and the main body pipe 940 among the plurality of holes 951 provided in the partition plate 950 along the longitudinal direction. It is arranged between the first hole (hole of the partition plate) 951a, which is a hole provided at a short distance in the direction. As a result, the space on the main body plane portion 944 side is divided into two in the horizontal direction, and a space S3 is formed on the connecting portion 943 side, and a space S4 is formed on the side opposite to the space S3 with the rectifying portion 960 in between. .

Further, the space inside the main body tube 940 is horizontally partitioned by a partition plate 950, and a space S5 is formed on the side of the plurality of injection holes 932.

According to such a configuration, the superheated steam that has flowed into the space S3 through the inflow opening 942, which is the end of the distribution port 152, while generating the separation area PA in the main body pipe 940, passes through the rectifying section 960. , flows to space S4. Note that the causes of the occurrence of the peeled area PA, the action of the peeled area PA, the action of the rectifying section 960, etc. at this time are the same as those described in Embodiment 1, so the description thereof will be omitted here.

At this time, when the flux of the superheated steam passes through the opening of the rectifying section 960, it passes through the gaps between the wire rods and generates a plurality of irregular and fine vortices, while creating a space on the downstream side of the rectifying section 960. After flowing to S4 and flowing for a short distance, it flows as a large flux that gathers along the flow path cross-sectional area of space S4 of main body tube 940. That is, the flow of superheated steam is rectified by the rectifier 960. As a result, the injection direction of the superheated steam that is injected from each of the plurality of holes 951 provided in the space S4 into the space S5 can be set as intended.

Then, when the superheated steam is injected from the space S4 into the space S5 from each of the plurality of holes 951 in the intended direction, the superheated steam further generates a plurality of irregular and fine vortices while flowing into the space S5. It flows. The superheated steam that has flowed into the space S5 temporarily stays in the space S5, and is injected from the space S5 into the heating chamber 70 through the plurality of injection holes 932. Thereby, the injection direction of the superheated steam from each of the plurality of injection holes 932 can be more reliably determined.

Furthermore, when the superheated steam is injected from the space S4 into the space S5 from each of the plurality of holes 951 in the intended direction, disturbances in the flow of the superheated steam into the space S5 can be suppressed, and the plurality of injection Superheated steam with suppressed turbulence can be made to flow into each of the holes 932. Thereby, the injection direction of the superheated steam injected from each of the plurality of injection holes 932 provided in the space S5 can be made more reliably intended.

Note that the sum of the cross-sectional areas of the holes 951 provided in the partition plate 950 may be set to be smaller than the sum of the cross-sectional areas of the injection holes 932 provided in the main body tube 940. Further, the sum of the cross-sectional areas of the holes 951 provided in the partition plate 950 and the sum of the cross-sectional areas of the injection holes 932 provided in the main body tube 940 may be set to be approximately equal.

Moreover, although the plurality of holes 951 provided in the partition plate 950 have been described in one row, they may be provided in multiple rows. Furthermore, the number and size of the plurality of holes 951 provided in the partition plate 950 and the injection holes 932 provided in the main body tube 940 are not limited to the illustrated example, and the superheating that is injected from each of the plurality of injection holes 932 is The jetting direction of water vapor can be set appropriately as long as it can be set as intended.

(Modification 5)
In the first embodiment, the cross-sectional area perpendicular to the longitudinal direction of the main body tube 140 did not change in the depth direction from the back side to the front side, but it became smaller (tapered) as it went from the back side to the front side. You can.

Specifically, as shown in FIG. 23, the main body plane part 144 is formed to be inclined so that the height in the vertical direction becomes lower (tapered) as it goes from the back side to the front side in the depth direction. . Therefore, compared to the first embodiment, the space S1 and the space S2 in the main body tube 140 are formed so that the height in the vertical direction becomes lower (tapered) from the back side toward the front side in the depth direction. Ru. Furthermore, the lid portion 821 of the mounting portion 820 is formed to be inclined to correspond to the slope of the main body flat portion 144, and the mounting piece 813 of the rectifying portion 810 is also formed to be sloped to correspond to the slope of the lid portion 821. It is formed. The configuration other than these is the same as that of the first embodiment, and therefore the description thereof will be omitted.

Also in this configuration, since the rectifier 810 can rectify the superheated steam that has flowed into the main body pipe 140 through the inflow opening 142 while generating a separation area PA, the superheated steam from each of the plurality of injection holes 132 can be rectified. The direction of water vapor injection can be determined as intended.

In addition, in Modification Example 5, the spaces S1 and S2 are formed to taper from the back side toward the front side in the depth direction, so that the flow path cross-sectional area becomes smaller as the flow moves toward the front side. The flow rate of superheated steam flowing from the side to the front side gradually decreases.

As a result, in addition to the effects of the separation area PA, the rectifier 810, etc. described in Embodiment 1, the effect of equalizing the flow rate of superheated steam injected into the heating chamber 70 from each of the plurality of injection holes 132 is achieved. Also plays. Thereby, a more stable injection state can be achieved by making the injection direction of the superheated steam from each of the plurality of injection holes 132 as intended and equalizing the injection amount.

In addition, compared to the main body tube 140 of the first embodiment, the volumes of the spaces S1 and S2 are smaller. Therefore, even when the amount of superheated steam flowing through the main body pipe 140 is small, the injection direction of the superheated steam from each of the plurality of injection holes 132 can be set as intended.

Further, the main body tube 940 of the above-mentioned modification 4 is formed to be inclined so that the height in the vertical direction becomes lower (tapered) as it goes from the back side to the front side in the depth direction, as in the modification 5. You may. In that case, the main body tube 940 can have the effects of Modification 5 in addition to the effects of Modification 4 described above.

Incidentally, although Modifications 1 to 5 have been explained using the upper nozzle parts 130, 930 as an example, the lower nozzle parts 160, 970 also have a structure in which the upper nozzle parts 130, 930 are upside down, and the effects due to the structure are the same. Therefore, the explanation will be omitted.

Note that the configuration of the cooking device 1 is not limited to the configuration described above, and modified configurations can be adopted without departing from the spirit of the invention.

The cooking device of the present invention can also be used to disinfect tableware and medical equipment, and to remove resin parts from industrial products by baking.

1 Cooking device 2 Upper shell 3 Lower shell 4 Base frame 10 Gas system 11 Low pressure gauge (pressure gauge)
12 On-off valve (valve)
13 Gas pressure switch 14 First gas solenoid valve (valve)
15 Control valve (valve)
16 Second gas solenoid valve (valve)
17 Gas flow meter (flow meter)
18 Needle valve (valve)
20 Combustion system 21 Combustion burner 22 Combustion blower 23 Air pressure switch 24 Ignition transformer 25 UV sensor 26 Peephole 27 Exhaust pipe 28 Heating means 30 Blow fan 40 Thermal fluid supply system 50 Blow system 51 Blow solenoid valve (valve)
52 Steam trap 60 Supply system 61 Cooking solenoid valve (valve)
62 Pressure switch 63 Separator 64 Pressure reducing valve (valve)
65 Pressure gauge 66 Electric two-way valve 67 Steam supply means 70 Heating chamber 71 Back side of heating chamber 72 First discharge port 73 Second discharge port 74 Top surface of heating chamber 75 Circulation port 76 Locking part 80 Door 90 Conveying part 100 Loading entrance 101 First exhaust pipe (exhaust pipe)
102 First exhaust pipe (exhaust pipe)
103 First cover (cover)
110 Export port 111 Second exhaust pipe (exhaust pipe)
112 Second exhaust pipe (exhaust pipe)
113 Second cover (cover)
120 Nozzle part 130 Upper nozzle part 131 Support rod 131a Slit 132 Injection hole 132a First injection hole 132b Second injection hole 132c Third injection hole 140 Main body pipe 141 Engagement part 141a Standing part 141b Claw part 142 Inflow opening 143 Connection part 143a Opening 144 Main body flat part 145 Main body side part 146 Main body side part 147 Main body slope part 148 Main body slope part 149 Opening part 150 Adapter (distribution part)
151 Fitting part 152 Distribution port 160 Lower nozzle part 161 Support rod 162 Injection hole 162a First injection hole 162b Second injection hole 162c Third injection hole 200 Thermal fluid flow system 201 Steam supply part 202 Heating part 210 First duct (flow path)
211 Vertical part 212 Bend part 213 Vertical part 214 Bent part 215 Horizontal part 220 Second duct (flow path)
221 Horizontal part 222 Bent part 223 Vertical part 230 Third duct (flow path)
231 Vertical part 232 Bent part 233 Horizontal part 240 Fourth duct (flow path)
241 Vertical section 242 Bent section 243 Horizontal section 250 Discharge section 251 First blower (discharge means)
252 Second blower (discharge means)
254 Branch duct 255 Flow rate adjustment damper (flow rate adjustment means)
256 First branch port 257 Second branch port 260 Inflow opening 261 First inflow opening (inflow opening)
262 Second inflow opening (inflow opening)
263 Back side end 320 Internal drain pipe (drain pipe)
321 First drain pan (drain pan)
322 Second drain pan (drain pan)
400 Control panel 401 Indicator light 402 Storage part 403 Monitor 404 Switch 810 Rectifier 811 Frame 812 Mesh member 813 Mounting piece 813a Hole 820 Mounting part 821 Cover part 821a Mounting groove 821b Screw hole 822 Side part 823 Side part 824 Insertion hole 825 Back side Part 826 Insert piece

930 Upper nozzle part 932 Injection hole 940 Main body pipe 942 Inflow opening 943 Connection part 943a Opening 944 Main body flat part 945 Main body side part 946 Main body side part 947 Main body slope part 948 Main body slope part

950 Partition plate 951 Hole (hole in partition plate)
951a First hole (hole in partition plate)
951b Second hole (hole in partition plate)
951c Third hole (hole in partition plate)
960 Rectifying section 970 Lower nozzle section

D Food conveyance direction

P Steam piping PA Peeling area

S1 Space S2 Space S3 Space S4 Space S5 Space

Claims (9)

A heating cooking method in which food is heated by injecting a thermal fluid from a main body pipe of a nozzle part onto the food, the method comprising:
allowing the thermal fluid to flow into the main body pipe from one end side of the tubular main body pipe through an inflow opening;
A cross-sectional area of a flow path through which the thermal fluid flows in a direction perpendicular to the longitudinal direction of the main body pipe is changed between the inflow opening and the main body pipe so as to generate a separation region within the main body pipe ,
A first injection hole is provided at a position where the distance in the longitudinal direction of the main body pipe is the shortest between the inflow opening and the plurality of injection holes provided along the longitudinal direction of the main body pipe. and a plurality of openings in a rectifying section provided approximately along a cross-sectional shape orthogonal to the longitudinal direction of the flow path in the main body tube ,
Allowing substantially all of the thermal fluid flowing in the separation region to flow into the main body pipe and be injected from the plurality of injection holes,
Cooking by heating the food by injecting the hot fluid that has passed through a plurality of openings in the rectifying section onto the food from a plurality of injection holes provided along the longitudinal direction of the main body tube. Method. A main body tube is provided in a heating chamber, and a thermal fluid that heats the food by injecting it from a plurality of injection holes provided in the main body tube in the heating chamber is recovered, and the thermal fluid is caused to flow through a thermal fluid flow system and heated by a heating section. ,
The hot fluid heated by the heating part is sucked by the discharge part and discharged into the main body pipe, and the hot fluid that has flowed into the main body pipe through the inflow opening is again injected from the plurality of injection holes onto the food. The heating cooking method according to claim 1, characterized in that it is used for heating . The food is heated and recovered by being injected from multiple injection holes in the main body tube in the heating chamber, and the collected thermal fluid is mixed with thermal fluids of different temperatures and heated by the heating section.
The hot fluid heated by the heating part is sucked by the discharge part and discharged into the main body pipe, and is caused to flow into the main body pipe through the inflow opening,
Stirring the thermal fluid flowing into the main body pipe within a separation region generated within the main body pipe to make the temperature distribution of the thermal fluid substantially uniform;
After the hot fluid is stirred in the separation area, the hot fluid is passed through a plurality of openings in the rectifying section and is again injected from the plurality of injection holes onto the food to heat the food. The heating cooking method according to claim 2 . A heating cooking device that heats food by injecting a thermal fluid onto the food from a main body pipe of a nozzle part in a heating chamber,
a transport unit that transports the food from the loading port to the loading port of the heating chamber;
The tubular main body has a longitudinal direction substantially perpendicular to the transport direction of the food transported by the transport unit, and injects hot fluid onto the food from a plurality of injection holes provided along the longitudinal direction within the heating chamber. tube and
a rectifier having a plurality of openings provided in the main body pipe;
a thermal fluid flow system that flows a thermal fluid and causes the thermal fluid to flow from one end side of the main body pipe through an inflow opening;
Among the plurality of injection holes provided in the main body pipe, an injection hole provided at a position where the distance in the longitudinal direction of the main body pipe from the inflow opening is the shortest is defined as a first injection hole,
A cross-sectional area of a flow path through which the thermal fluid flows in a direction perpendicular to the longitudinal direction of the main body pipe is changed between the inflow opening and the main body pipe so as to generate a separation region within the main body pipe,
The rectifier is provided between the inflow opening and the first injection hole so as to substantially follow a cross-sectional shape perpendicular to the longitudinal direction of the flow path in the main body pipe ,
Almost all of the thermal fluid flowing in the separation region that flows into the main body pipe from the inflow opening and is injected from the plurality of injection holes passes through the plurality of openings in the rectifying section. A heating cooking device. a circulation port that is an opening that allows the thermal fluid injected from the main body pipe to flow from the heating chamber to the thermal fluid flow system;
a discharge section connected from the thermal fluid flow system, which sucks the thermal fluid through a discharge means and discharges the thermal fluid to the main body pipe provided in the heating chamber;
Furthermore,
A heating section for heating the flowing thermal fluid to a predetermined temperature is provided in the thermal fluid flow system,
A thermal fluid that is injected from a plurality of injection holes provided in the main body pipe in the heating chamber to heat the food is made to flow through the circulation port to the thermal fluid flow system, and is heated to a predetermined temperature by the heating section. Heating according to claim 4, characterized in that the thermal fluid is sucked and discharged by the discharge part, and the thermal fluid that has flowed into the main body pipe through the inflow opening is again injected from the plurality of injection holes. cooking equipment. A steam supply section that supplies steam to the flowing thermal fluid is provided in the thermal fluid flow system,
The steam supply unit heats the food in the heating chamber, and the thermal fluid collected from the circulation port and flowing through the thermal fluid flow system is mixed with steam, which is a thermal fluid having a temperature different from that of the thermal fluid recovered from the circulation port. and sucking and discharging the thermal fluid heated to a predetermined temperature by the heating unit through the discharge unit,
stirring the thermal fluid flowing into the main body pipe through the inflow opening within a separation region generated within the main body pipe;
The cooking device according to claim 5 , characterized in that the heated fluid stirred in the separation region is made to pass through a plurality of openings of a rectifying section and is injected from the plurality of injection holes again. . A predetermined distance is provided between the inflow opening and the rectifier,
The rectifying section divides the space inside the main body pipe into a space on the inflow opening side and a space on the side of the plurality of injection holes,
The inflow opening is located at a position protruding from one end side of the main body pipe into the space on the inflow opening side,
generating a separation region within the main body pipe including a space between the inflow opening protruding into the space on the inflow opening side and a wall surface of one end of the main body pipe;
The cooking device according to claim 6 , characterized in that the heating fluid introduced through the inflow opening is stirred within the separation region . The main body tube has a mounting portion that is configured to be a part of the main body tube in a detachable manner,
A rectifying part is attached to the mounting part so as to be at a predetermined position within the main body pipe when the mounting part is attached to the main body pipe.
The heating cooking device according to any one of claims 4 to 7, characterized in that: A distribution part having a plurality of distribution ports for distributing and flowing the thermal fluid flowing from the thermal fluid flow system to the plurality of main body pipes,
The heating cooking apparatus according to any one of claims 4 to 8 , wherein the hot fluid distributed by the distribution port flows into the plurality of main body tubes through an inflow opening .

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