JPH03182216A - Steam cooking device - Google Patents

Abstract

PURPOSE:To enable efficient cooking by forming a plurality of fins on the surface facing the combustion gas induction passage of the inner wall constituting the space of a box, and by providing the space with a feed-water pipe and a porous board for putting food on, and connecting a vacuum pump to the space, and also by providing a far-infrared-radiation radiating member on the inner wall. CONSTITUTION:After food has been housed in the inside of the space 3 of a box 2, the air in the inside of the space 3 is removed by a vacuum pump 11. In this case, flame is induced in a combustion gas induction passage 6 through the combustion by means of a gas burner 5, and the combustion heat is efficiently taken in through an inner wall 4 by means of a plurality of fins 8. Since the inner wall 4 is made up of a high-heat-conductive metal, heat is quickly transferred to the entire inner wall 4, and the box 4 is brought into a heated condition of a uniform temperature distribution. And, out of the inner wall 4, the surface facing the space 3 is provided with a far-infrared-radiation radiating member 14, so that far infrared radiation is radiated to the space 3. Further, water is supplied to a feed-water pipe 9 at a prescribed pressure, and is jetted into the space 3 being in a heated condition through a plurality of small holes formed in the feed-water piping 9, so that it is easily evaporated into steam to pass through a porous board 10, thus the entire food is exposed to this steam.

Description

DETAILED DESCRIPTION OF THE INVENTION (Field of Industrial Application) The present invention relates to a steam cooking device for cooking food using steam.

(Prior art) Conventional 1 food is mainly prepared by adding thermal energy to the food using a heating device, etc., and using the thermal energy to denature the protein, starch, etc. of the food, and then cooking it in order to serve it as a dish. It's here.

(Issues to be Solved by the Invention) However, in the cooking method using heating described above, for example, in the case of a particularly large volume of food, from the outside to the inside,
It is difficult to uniformly impart denaturation due to heat, and in order to achieve so-called cooked food, cooking must be done taking into consideration the temperature of the heat, which requires skill and requires a considerable amount of time. was also necessary. Furthermore, if the cooking time is prolonged, the food will be oxidized and deteriorated, which may impair the taste of the dish.

The present invention has been made in view of this problem.

(Means for Solving the Problems) In order to solve the above-mentioned problems, the present invention provides an inner wall that constitutes a space in which food is to be accommodated, an outer wall that defines a combustion gas guiding path around the inner wall, and an outer wall that defines a combustion gas guiding path around the inner wall. a water supply pipe configured with a plurality of fins facing the combustion gas guiding path on the inner wall, and supplying water to the space and spouting the water into the space; A porous plate for placing food is provided above the water supply pipe, and a vacuum pump is connected to suck the air from the space.

Further, in the present invention, a far-infrared radiation member is provided on the surface facing the space among the inner walls constituting the space.

(Example and its effect) Next, an example of the steam cooking device according to the present invention will be given,
This will be explained with reference to the attached drawings.

In the figure, reference numeral 1 indicates a steam cooking device fl'f;
This natural air cooking device 1 has a housing 2 . The housing 2
The inner walls 4 and 8 constitute the space 3 in which food is to be accommodated.
; 1 includes an outer wall 7 surrounding the gas burner 4 and defining a combustion gas guide path 6 of the gas burner 5;

1); A plurality of fins 8 are provided on the surface of ri4 facing the combustion gas guide path 6. The space part 3 has a water supply 'ff that supplies water into the space part 3 and spouts out this water.
9, and above the water supply pipe 9, a porous plate IO for placing food is provided, and a vacuum pump 11 for sucking air in the space 3 is connected.

Further, an exhaust port 12 for discharging exhaust gas after combustion is connected to the combustion gas guide path 6. Furthermore, an atmosphere release valve 13 for opening the inside of the space 3 to the atmosphere is connected to the space 3.

The inner wall 4 and outer wall 7 constituting the housing 2 are, for example, A
It is made of a high heat conductive metal such as I or Cu. A far-infrared radiation member +4 is provided on the surface of the inner wall 4 facing the space 3.

The water supply pipe 9 has a plurality of small holes formed in the space 3 through which water is ejected by water pressure. The porous plate 10 is made of ceramic, for example, and is used to allow steam (to be described later) to pass therethrough and to expose food to this steam. The vacuum pump 11 sucks the air in the space 3 and lowers the pressure. By lowering the pressure, the water spouted from the water supply '1lr9 becomes steam at a low temperature compared to the boiling point of water at normal pressure. become

The operation of the steam cooking device ral having such a configuration is as follows.

First, food is stored in the space 3 of the housing 2.

Next, the air in the space 3 containing the food is sucked out by the vacuum pump II. In that case, a flame is guided into the combustion gas guide path 6 by the combustion of the gas burner 5, and this combustion heat is transferred to the inner wall 4 by the plurality of fins 8.
be efficiently incorporated into.

Further, since the inner wall 4 is made of a high heat conductive metal such as AI or Cu, heat is rapidly transferred to the entire inner wall 4, and the casing 2 becomes heated with a negative temperature distribution.

When combustion heat is taken into the inner wall 4 by the plurality of fins 8, the far infrared ray emitting member 14 is provided on the surface of the inner wall 4 facing the space 3. Far-infrared rays are radiated into the space 3.

Here, water is supplied to the water supply trf9 at a predetermined pressure and is ejected into the space 3 from a plurality of small holes formed in the water supply pipe 9. In this state, the pressure inside the space 3 is low and it is in a heated state, so the water ejected into the space 3 is easily vaporized, and this vapor passes through the ceramic porous plate IO. , the space 3 is filled, and the entire food is exposed to this steam.

In addition, radiant heat and far infrared rays are emitted from the heated inner wall 4 into the space 3, and physical denaturation of the food is promoted evenly inside the food due to the steam atmosphere, this radiant heat, and far infrared rays. .

In this way, the food is stored in the low-pressure space 3.
Physical modification is performed by the low-temperature steam atmosphere, radiant heat from the heated inner wall 4, and far infrared rays, resulting in efficient cooking. Furthermore, food burns,
Since it is not directly heated, it prevents food from deteriorating due to oxidation.

Note that the steam cooking device 1 according to the present invention can also be applied to thawing frozen foods.

(Effects of the Invention) According to the present invention, physical transformation is performed by a low-temperature steam atmosphere, radiant heat from the heated inner wall, and far infrared rays, resulting in high energy efficiency.

Furthermore, by controlling the air pressure within the space in which the food is to be stored, it can be applied to a variety of foods, and it is expected that the food will be served in dishes that take advantage of the quality of the food itself.

Furthermore, in a short time and without the help of a skilled chef,
Since it is possible to cook the foods mentioned above, this cooking device is particularly suitable for commercial use.

[Brief explanation of drawings]

The figure is a schematic explanatory diagram showing one embodiment for implementing the steam cooking apparatus according to the present invention. l... Steam cooking device, 2... Housing, 3... Space, 4... Inner wall, 5... Gas burner, 6... Combustion gas guide path, 7... Outer wall, 8 ... Fin, 9 ... Water supply pipe, 10 ... Porous plate, 11 ... Vacuum pump, 1
2...Exhaust port, 13...Atmospheric release valve, ! 4... Far-infrared radiation emitting member applicant Tokyo Gas Co., Ltd.

Claims (2)

[Claims] (1) A casing including an inner wall that constitutes a space in which food is to be accommodated, and an outer wall that defines a combustion gas guide path around the inner wall, and faces the combustion gas guide path of the inner wall. A plurality of fins are formed on the surface, and the space is provided with a water supply pipe that supplies water and spouts this water into the space, and a porous plate for placing food above the water supply pipe, A steam cooking device characterized in that a vacuum pump is connected to suck air from the space. (2) A steam cooking device characterized in that a far-infrared radiation member is provided on a surface of the inner wall constituting the space according to claim 1, which faces the space.