JPH0552609U - Commercial stove - Google Patents

Abstract

(57) [Summary] [Purpose] To provide a commercial hob that has excellent workability and can save space in the cooking chamber. [Composition] A hot water roaster 4 is integrally provided at the rear of the stove body 1 used when cooking curry sauces. When cooking, the sauce K is taken from the pot 8 of the water bath 4 into a small pot N or the like, and is conveyed to the top 3 of the cooking stove body 1 as it is for heating and cooking.

Description

[Detailed description of the device]

[0001]

[Industrial application]

 The present invention relates to a hob used for business use, and more particularly to a hob used when cooking sauces such as curry or stew and soups in restaurants and the like (hereinafter, also simply referred to as “rob”).

[0002]

[Prior Art]

 For example, a restaurant specializing in curry dishes offers curry with various spiciness and ingredients according to the taste of the customer, but recently the taste has diversified, and, for example, the spiciness is the same as conventional dry or sweet. We have a menu that is not only divided into categories but also subdivided. In these shops, the curry roux, which is the base, is placed in a pot and kept warm in a hot water bath (high-temperature water) of a hot water bath in order to cook quickly when ordered. Then, depending on the order, take the required amount of curry roux for each serving in a small pot each time, carry it to a cooking stove (gas range) provided at another location in the cooking room (in the kitchen), and place an order. The cooking method is to put the appropriate spices and ingredients together and heat for a few minutes, then put them in a container and provide to the customer.

As described above, in the past, the stove was provided separately from the hot water bath, so after removing the curry roux from the pot of the hot water bath and putting it in a small pot, it is cooked. Therefore, there was a problem that it took a lot of time and labor for cooking. From the standpoint of the cook, this is especially true for large stores, where the number of customers per hour is large, so frequent movements (walking distances) of large saucepans are required because of frequent movements and heating of small pots. However, there was a problem that it was a factor of fatigue. In addition, it has been pointed out that the cooking room is laid out in anticipation of such passages for movement, which impairs the effective use of floor space.

[0004]

[Problems to be solved by the device]

 Conventionally, the above problems have not been dealt with by devising the equipment layout in the cooking chamber, or there is no particular awareness of poor work efficiency, and as a matter of course, they have been provided independently. The reality was that I was using a water bath. The present invention has been made in view of the problems of the conventional techniques, and an object of the present invention is to provide a commercial cooking stove having excellent workability and capable of realizing space saving in the cooking chamber.

[0005]

[Means for Solving the Problems]

 In order to solve the above-mentioned problems, a commercial cooking stove according to the present invention, that is, a cooking stove used when cooking sauce or soup such as curry or stew in a restaurant or the like, has a water bath at its rear part. It is provided integrally. In this case, it is preferable to set the level of the upper edge of the pot installed in the water bath of the water bath higher than the level of the upper end surface like a stove.

[0006]

[Action]

 In the commercial hob according to the present invention configured as described above, the cook can, in response to an order, from the pot of the water heater provided at the rear of the hob, for example, to add an appropriate amount of curry roux with a predetermined spiciness. Take it out with a ladle or the like and put it in a container such as a small pot, and after it has been weighed, carry the container to the stove in front of you and place it as it is. Thus, ignite, add appropriate spices and ingredients, and heat or simmer.

[0007]

【Example】

 Next, an embodiment of the stove according to the present invention will be described in detail with reference to FIGS. In the figure, reference numeral 1 is a stove main body, which has a crater (burner) 2 and a nozzle 3 at the upper part, which is the same as the conventional one. However, in this example, seven craters 2 are provided at equal intervals. The hob body 1 and the water bath 4 described below are integrally provided on a frame (frame) 5 (not shown).

At the rear part (back surface) of the main body 1 of the hob, a water roaster 4 which is made of a thin plate and has a box shape with a bottom is integrally provided adjacently, and the inside is a water bath 6. ing. Further, in this example, plate-shaped covers 7 and 7 each having a rectangular plane and divided into three parts are attached to the upper part. However, two circular holes are formed in each of the covers 7, and the pot 8 is provided at the portion standing on the inner circumference of the hole through the brim formed on the outer peripheral edge of the upper end of the pot 8. It is supported like a pendant. In this example, six pots 8 are provided. In addition, in the hot water bath 4 in this example, the level of the upper edge of the pot 8 installed therein is set to be higher than the level of the upper edge surface of the pot 3. In addition, 9 is a raid receiver.

Incidentally, in this example, the bottom plate (bottom section) of the water bath 6 is formed in a W shape, and two burners 10 are provided below the bottom plate. In addition, a hot-water tap 11 is provided in advance so that hot water of an appropriate temperature can be poured into the hot-water bath 6, and a predetermined amount of hot-water is supplied to the hot-water bath 6 from which the burners 10 and 10 cook up to about 85 degrees. It is configured so that the pots 8 and 8 are set under the state of being heated. The hot water due to the rise of the water level at this time is discharged from the overflow pipe 12, and when the water (hot water) level is lowered due to the replacement of the pot 8 or the like, it is set to be automatically supplied by the ball tap 13. Has been. In addition, 14 is a drain pipe.

However, in the cooking stove of this embodiment, when an order is placed, the cooker stands in front of the cooking stove main body 1 (on the right side in FIG. 3) and is placed on a ladle receiver 9 (not shown). , Open the lid 8a of the pot 8 if necessary, put a predetermined amount of curry roux K in a small pot N, carry the pot N to the main stove body 1 in front, put it on 3 and put the appropriate spices and ingredients. And heat it. In this example, the upper edge of the pot 8 is set to be higher than the stove 3 and the pot N is set to 3 so that it is almost at the same level as the upper edge of the pot N. Therefore, the sauce can be easily transferred by ladle etc. without moving the pan N.

In addition, in this example, since a large number of craters 2 are provided, it is convenient because cooking can be performed at the same time as the number of craters even during times such as daytime when customers are concentrated. .. Also, because there are multiple pots 8, for example, even if it is a basic curry roux, keep it warm separately from dry, normal, sweet, etc. beforehand, for example, two pots 8 and 8 separately. Moreover, since it is possible to cook according to the customer's order, it is possible to easily and quickly deal with the subdivided menu.

In addition, in the above embodiment, the hob body 1 and the hot water bath 4 are integrally formed. However, it is sufficient that the both are integrated at the time of use. For example, a table may be integrally provided on the front side of the water bath, and the table stove may be placed on the table to substantially integrate the two. Further, in this example, the crater 2 of the stove and the pot 8 installed in the hot water bath 4 are provided in plural, and the hot stove and the hot water bath are arranged substantially parallel to each other in plan view. It is also possible to arrange the stove (fire mouth) in a U shape and arrange the water bath along the outside of the U shape so as to be the rear part of each fire mouth. By doing so, it is possible to reduce the horizontal movement of the cook, and further improvement in workability is expected.

[0013]

[Effect of the device]

 Since the present invention is configured as described above, it has the effects described below. That is, according to the commercial hob according to the present invention, since the hot water bath is integrally provided at the rear part, the cook takes out the curry roux from the pot inside the hot water bath with a ladle or the like in the cooking process. You can put it on the pot and put it on the stove in front of you. Therefore, since it is not necessary to move a small pot or a cooker as in the conventional case, work efficiency can be improved and cooking can be provided simply and quickly. Also, if the level of the top edge of the pot installed in the water bath is set higher than the level of the top surface of the hob, the ladle etc. will be easier to move because the front stove side is lower. This has the effect of making cooking easier. Further, since the commercial hob according to the present invention is provided with the hot water bath integrally, the cooking utensil as a whole can be made compact, which is effective in saving the space of the cooking chamber.

[Brief description of drawings]

FIG. 1 is a schematic configuration front view showing an embodiment of a commercial stove according to the present invention.

FIG. 2 is a plan view of FIG.

FIG. 3 is an enlarged vertical sectional view of FIG.

[Explanation of symbols]

 1 stove main body 2 stove crater 3 stork 4 hot water bath 6 hot water bath 8 pot K curry roux N small pot (container)

Claims (3)

[Scope of utility model registration request] 1. A cooking stove used for cooking sauces and soups such as curry or stew in a restaurant or the like, characterized in that a cooking stove is integrally provided at a rear portion thereof. .. 2. The hob for business use according to claim 1, wherein the level of the upper edge of the pot installed in the water bath of the water bath is set to be higher than the level of the upper end surface of the pot. 3. A crater of a stove and a plurality of pots provided in a water bath of a water bath, respectively.
Commercial stove described.