JPH0570428U - Cooking device - Google Patents

Abstract

(57) [Abstract] [Purpose] Food can be cooked uniformly without burning and the whole can be cooked in a short time, and the drip and its combustion can be reduced to reduce smoke generation. To [Structure] A heating chamber 5, a pan chamber 6 and a drip pan cooling chamber 7 are provided inside a housing 2. Net shelf 15 in heating chamber 5
And a plane type far infrared heater 16 and a pipe type far infrared heater 17 are provided, and a heating chamber 5 is provided by a smoke exhaust pipe 27.
To communicate with the outside of the housing. A drip pan 31 that can be pulled out is arranged in the pan chamber 6. The drip pan cooling chamber 7 is opened to the outside of the housing, and the drip pan is cooled from below.

Description

[Detailed description of the device]

[0001]

[Industrial applications]

 The present invention relates to a heating cooker suitable for heating meat, fish, etc.

[0002]

[Prior Art]

 Conventionally, this type of cooking device used for commercial purposes is roughly classified into three types: a hot air convection method (convection oven), a radiant heating method (natural convection method), and a jet injection method. The hot air convection type cooking device of the above cooks food in the air or steam stream heated by a heat source such as kerosene, city gas, propane gas, and electric heat. The radiant heating type cooking device irradiates the food with heat rays radiated from a heating device such as a nichrome wire heater, a sheath heater, an infrared lamp, and an infrared heater for cooking. The jet-jet type cooking device of (1) is one in which hot air heated by the same heat source as in the hot-air convection system is pressed by a fan and jetted and collides against the upper and lower surfaces of food to heat and cook. It has the feature that it can be heated and controlled in a short time at a temperature about 50 ° C lower than that of the cooking device.

[0003]

[Problems to be solved by the device]

 However, in the above-described conventional hot air convection type cooking device, there is a problem that the food is heated from the surface and the portion exposed to the hot air is heated more quickly to allow uneven baking. In addition, since the radiant heating type cooking device heats only the surface exposed to the heat rays, there is more uneven heating than the hot air convection type cooking device, and the non-heated part is delayed due to the boundary layer of cold air wrapping the food .. Therefore, the heating temperature is lower than that of the hot air convection type cooking device, and there is a problem that cooking time is long. On the other hand, the jet spray type cooking device is complicated and its manufacturing cost is higher than those of the above two cooking devices, and when the food is put in a fixed position and baked, the hot air nozzle has a strong influence and the whole is heated uniformly. Had to move food on the conveyor.

As described above, it is difficult for any of the conventional devices to uniformly heat and cook, and there is still room for improvement. Further, in these devices, there is a problem that the device is heavily contaminated by drops of meat juice (hereinafter referred to as drip), maintenance is troublesome, and smoke is generated due to burning of the drip.

Therefore, the present invention has been made in view of the above-mentioned conventional problems, and an object thereof is to cook food uniformly without burning and to cook the whole food in a short time. Another object of the present invention is to provide a heating and cooking device capable of reducing the generation of smoke and drip generation and combustion thereof.

[0006]

[Means for Solving the Problems]

 In order to achieve the above-mentioned object, the present invention provides a heating chamber and a pan chamber located below the heating chamber, which communicate with each other, in a housing of a heat insulating structure, and a flat type space is provided above and below the inside of the heating chamber. An infrared heater and a pipe-type far-infrared heater are installed respectively, and a net shelf for holding a cooking container etc. is provided between these heaters, the upper end is open to the outside of the housing, and the lower end communicates with the heating chamber. An air chamber for cooling the drip pan, which is provided with a smoke exhaust hole above the heating chamber, has a drip pan that can be pulled out in the pan chamber, and communicates with the pan chamber below the pan chamber and is opened to the outside of the housing. Is formed.

[0007]

[Action]

 The flat far-infrared heater and pipe far-infrared heater do not burn the surface of the food, but heat the inside of the food in a short time to reduce the occurrence of drip. The drip pan collects the drip generated by cooking food and reduces the pollution inside the equipment. The drip pan cooling air chamber allows the external air to flow and suppresses the heating of the drip pan by the heater. Therefore, the burning of the drip, the burning, and the accompanying generation of smoke are small.

[0008]

Embodiments The present invention will be described in detail below based on embodiments shown in the drawings. 1 is a partially cutaway front view showing an embodiment of a heating and cooking apparatus according to the present invention, FIG. 2 is a sectional view of the apparatus, FIG. 3 is an exploded perspective view of a net rack, and FIG. 4 is a pipe-type far infrared heater holding device. It is a principal part perspective view which shows a structure. In these drawings, the heating and conditioning apparatus indicated by reference numeral 1 as a whole is provided with a housing 2 formed mainly of a heat insulating material 3 and having a horizontally long rectangular parallelepiped shape. A window 4 is opened in the center of the front surface of the housing 2, and a heating chamber 5, a pan chamber 6 and a drip pan cooling air chamber 7 are formed inside. A front door 8 which can be freely opened and closed is arranged on the window 4 with a packing 9 interposed therebetween. The front door 8 is rotatably supported at its lower end, and a heat-resistant double glass 11 is fitted and fixed in an opening 10 provided at the center of the front door 8. Further, the front door 8 has an upper end. A hook-shaped handle 12 is attached to the center in the width direction. An operation panel 13 including various switches and timers is provided on the right side of the front surface of the housing 2, and legs 14 whose heights are adjustable are provided at the four corners of the bottom surface.

The heating chamber 5 is provided in the upper part of the inside of the housing 2 corresponding to the window 4, and the net shelf 15 and far infrared heaters 16 and 17 vertically facing each other with the net shelf 15 sandwiched therebetween are provided inside the heating chamber 5. It is arranged.

As shown in FIG. 3, the mesh rack 15 has a mesh main body 15 a formed by joining a plurality of stainless steel wires each having an appropriate diameter in a lattice shape and bending both ends upward at a substantially right angle. , A pair of left and right L-shaped backing plates 15b which are also formed by bending a metal plate such as stainless steel and are joined to the lower surfaces of both ends of the net body 15a. It is fixed to the left and right inner wall surfaces with setscrews. In this case, the net shelf 15 can be mounted upside down, and the distance to the far infrared heaters 16 and 17 can be changed by this.

The far-infrared heater 16 arranged in the upper part has a plurality of flat plate-shaped radiators which are detachably and closely arranged so as to cover the entire ceiling surface of the heating chamber 5 in order to maximize the radiation amount of far-infrared rays. By being installed, a flat plate type heater is formed and is separated from the net shelf 15 by about 15 cm. A plurality of far-infrared heaters 17 located below are arranged in parallel at the lower part of the heating chamber 5 with pipe-shaped radiators arranged at appropriate intervals in the width direction with the axial direction aligned with the front-back direction of the cooking device 1. As a result, a pipe-type heater is formed, which is also separated from the mesh shelf 15 by about 5 cm. In this case, when the mesh shelf 15 is turned upside down, the distance to the heaters 16 and 17 can be 10 cm and 10 cm. The front end of the pipe type far infrared heater 17 is held by holding holes 23 formed in the contact surfaces 20a and 21a of the upper case 20 and the lower case 21 as shown in FIG. It is configured to be similarly held by a holding member (not shown) provided on the back surface, and to be mounted and replaced from the rear side of the housing. When such a pipe-type far infrared heater 17 is used, the amount of water, drip, etc. dripping from the food 25 during cooking can be reduced. The distance from the flat type far infrared heater 16 and the pipe type far infrared heater 17 to the upper and lower surfaces of the food 25 to be cooked is preferably 5 cm or more. The heaters 16 and 17 are controlled by a controller (not shown) so that the surface temperature is 200 ° C. or higher and 500 ° C. or lower, and the ambient temperature of the food 25 is maintained at 100 ° C. or higher. It In addition, this control device keeps the heater temperature constant in advance so that the same bake will be obtained when the same food and the same processing amount are repeatedly heated and cooked, and is set from that temperature during cooking. It has the function of raising the cooking heating temperature. In this case, since the flat type far infrared heater 16 and the pipe type far infrared heater 17 are both detachably mounted, repair and the like are facilitated. Further, it is possible to heat only one side of the food 25 by heating operation of only one of the heaters.

The upper case 20 is formed into an inverted L shape by bending a metal plate, and the lower case 21 is also formed into a rectangular box shape in which an inner upper corner is opened by bending the metal plate. ing. The upper and lower cases 20 and 21 are integrally connected by a rear set screw 24 which holds the end of the pipe type far infrared heater 17 by the holding hole 23.

The cooking container 26 in which the food 25 is placed is made of a material having excellent far infrared radiation characteristics, such as aluminum, and is placed on the net rack 15. It is desirable that the size of the container 26 be substantially the same as the size of the food 25. If it is larger than the food 25, the heat from the planar far-infrared heater 16 will be absorbed too much and the container 26 will be overbaked. There is

Above the heating chamber 5, a plurality of smoke exhaust pipes 27 forming smoke exhaust holes are juxtaposed in the front-back direction of the heating and cooking apparatus 1 at appropriate intervals. These smoke exhaust pipes 27 are for exhausting the smoke generated in the housing 2 to the outside, and have an appropriate inner diameter and are provided with a ceiling plate portion of the housing 2 and an upper lid 28 provided on the upper surface of the housing. By being arranged so as to penetrate, the upper end is open to the outside of the housing, and the lower end communicates with the heating chamber 5. A cover 29 is provided on the upper surface of the upper lid 28 to cover the upper end opening of the smoke exhaust pipe 27. The cover 29 is made of a metal plate, plastic, or the like and has a U-shaped cross section, and the lower surface and both ends are open.

The pan chamber 6 is provided below the heating chamber 5 so as to communicate therewith, and a drip pan 31 that can be pulled out is provided inside. The drip pan 31 includes a pan body 31a formed in a plate shape by stainless steel and the like, and a front plate 31b provided on the front surface of the pan body 31a. It is inserted into the pan chamber 6 so as to be freely drawn out, and the front plate 31b is configured to hermetically close the opening 33.

The drip pan cooling air chamber 7 is provided below the pan chamber 6 so as to communicate therewith, and is opened at the lower and bottom surfaces of the left and right side surfaces of the housing 2 so that outside air can freely enter and exit. It is possible to increase the cooling effect of the drip pan 31.

When the food 25 such as meat and fish is heated and cooked in the heating and cooking apparatus 1 having such a configuration, it is put in the cooking container 26 or directly placed on the net shelf 15 and the front door 8 is closed. After that, the flat type far infrared heater 16 and the pipe type far infrared heater 17 are energized and heated, and the far infrared rays emitted from these heaters are used to heat and cook the food 25 for a required time.

Here, in the radiant heating by the far infrared heaters 16 and 17, the food 25 absorbs the far infrared rays heated through the space, and the water molecules resonate to generate heat. The heat generated is accumulated inside the food and becomes high temperature. As a result, there is an advantage that the inside of the food can be cooked without burning the surface of the food. Further, since air does not absorb far infrared rays, the temperature does not rise in principle under far infrared irradiation. Actually, since it is necessary to make the surface brown in the way of cooking food, the heating amount of the far-infrared heaters 16 and 17 is set higher than the required radiant temperature, and the temperature in the heating chamber 5 is controlled by the heat of non-far-infrared rays. It is desirable to make it high and to use a natural convection method in combination, and to make the surface brown. Further, it is desirable that the energy radiated to the food 25 is uniformly incident from both sides in the far infrared radiation and absorption heating. Therefore, in the present invention, the far-infrared heater 16 on the upper side is of a flat type so that the food 25 placed on the net shelf 15 is entirely irradiated. However, the far-infrared heater 17 on the lower side burns and produces smoke when the drip dripping from the food 25 adheres to it, so that the pipe-type is adopted to minimize the drip attachment.

When meat is cooked, unlike fish, if it is placed on a cooking container 26 and grilled, the radiant heat from the flat type far-infrared heater 16 is efficiently absorbed by the container 26 and the bottom surface of the food 25 is absorbed. It can be heated. Therefore, even if only the flat type far infrared heater 16 is used, an effect close to double-sided firing can be obtained. The material of the cooking container 26 is not limited to aluminum, but other metal plates that have been subjected to a surface treatment to improve far infrared radiation, far infrared radiation ceramics, or other materials with a high heat absorption rate can be used. be able to. Whether the container 26 with good far-infrared radiation characteristics is used and the container made of metal (iron plate) with low far-infrared radiation characteristics are used and the heating temperature and time are the same conditions, the food is cooked. As a result of comparison, there was a remarkable difference in surface condition, taste, etc., and the container 26 having high far-infrared radiation characteristics was better.

Temperature control is important in order to cook a plurality of food items in sequence and bring them to the same bake. Therefore, in the present invention, in order to satisfy this condition, the operation is divided into “preheating” and “heating”, and when the food 25 is not placed in the heating chamber 5, it is called “preheating”, and the surface temperature of the container 26 is The temperature is controlled by a thermocouple so as to keep it at a desired temperature, and after the food is put in, a method of separately controlling the heaters 16 and 17 called "heating" is adopted, and the time is adjusted by a timer. As a result, the cooking condition always rises from a constant temperature, and the irradiation amount of far infrared rays received by the food 25 can be kept constant, and the same cooking can be repeated.

The drip dripping from the food 25 passes between the pipe type far-infrared heaters 17 and accumulates in the drip pan 31. Therefore, it is possible to reduce contamination inside the housing. At this time, when the temperature of the drip pan 31 is 250 ° C. or higher, the drip burns and burns to emit smoke. Therefore, in the present invention, a drip pan cooling air chamber 7 that is opened to the outside of the housing is provided below the pan chamber 6 to prevent burning and burning of the drip, and the drip pan 31 is cooled from below. .. Further, the drip attached to the heater 17 burns or burns to generate smoke, but this smoke can be exhausted from the smoke exhaust pipe 27 to the outside of the housing 2, so a fan is not required. Instead, it is quiet and can reduce the amount of smoke trapped inside the housing 2.

[0022]

[Effect of the device]

 As described above, according to the cooking apparatus of the present invention, since the far infrared ray heater is used as the heating source, the inside of the food can be uniformly cooked in a short time without the surface of the food being scorched. Further, especially when cooking meat, the amount of the drip leaking out can be suppressed and baked, so that the meat can be cooked without being hard. Further, in the device of the present invention, an air chamber for cooling the drip pan, which is opened to the outside of the housing, is provided below the pan chamber, and the drip pan is cooled from below, so that it drips from the food during processing. The drip is less likely to burn or burn, and smoke generation can be minimized. Furthermore, the drip pan reduces the contamination of the inside of the device by the drip and facilitates maintenance. In addition, since the present invention is provided with a smoke exhaust hole, the smoke generated inside can be quickly discharged to the outside of the housing, and its practical effect is great.

[Brief description of drawings]

FIG. 1 is a partially cutaway front view showing an embodiment of a heating and cooking device according to the present invention.

FIG. 2 is a cross-sectional view of the same device.

FIG. 3 is an exploded perspective view of a mesh shelf.

FIG. 4 is an exploded perspective view showing a holding structure of a pipe type far infrared heater.

[Explanation of symbols]

 1 Heating / Cooking Device 2 Case 3 Heat Insulation 4 Opening 5 Heating Chamber 6 Bread Chamber 7 Air Room for Cooling Drip Pan 15 Net Shelf 16 Flat Far Infrared Heater 17 Pipe Far Infrared Heater 25 Food 26 Cooking Container 27 Smoke Pipe 31 Drip bread

Continued Front Page (72) Toshio Kawai Inventor Toshio Kawamura 1-34-1, Kambara, Anbara-gun, Shizuoka Prefecture

Claims (1)

[Scope of utility model registration request] 1. A heating chamber and a pan chamber located below the heating chamber are provided in communication with each other in a housing having a heat insulating structure, and a flat type far infrared heater and a pipe type far infrared heater are provided above and below the heating chamber. Infrared heaters are arranged respectively, and a net shelf for holding a cooking container and the like is provided between these heaters, and a smoke exhaust hole, whose upper end is open to the outside of the housing and whose lower end communicates with the heating chamber, is provided in the heating chamber. It is characterized in that a drip pan that is provided above is provided in the pan chamber and that can be pulled out freely, and a drip pan cooling air chamber that communicates with the pan chamber and is opened to the outside of the housing is formed below the pan chamber. Cooking equipment.