JPH0871003A - Apparatus for cooking food material for hamberger - Google Patents
Apparatus for cooking food material for hambergerInfo
- Publication number
- JPH0871003A JPH0871003A JP6215867A JP21586794A JPH0871003A JP H0871003 A JPH0871003 A JP H0871003A JP 6215867 A JP6215867 A JP 6215867A JP 21586794 A JP21586794 A JP 21586794A JP H0871003 A JPH0871003 A JP H0871003A
- Authority
- JP
- Japan
- Prior art keywords
- cooking
- baking
- patty
- heel
- crown
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Landscapes
- Baking, Grill, Roasting (AREA)
- Manufacturing And Processing Devices For Dough (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
Description
【０００１】[0001]
【産業上の利用分野】この発明は、ハンバーガー用食材
の調理装置に関するものである。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a cooking device for hamburger food.
【０００２】[0002]
【従来の技術】近年、日本においてもハンバーガーを食
する機会が増えてきており、このため、バーガショップ
ではバンズにパティ及びケチャップ等を挟込んだ従来の
ものに加えて、日本人の好みにあわせた所謂テリヤキバ
ーガー、ベーコンレタスバーガー、チーズバーガー、揚
げ物バーガー（例えば、フイッシュバーガー、コロッケ
バーガー、チキンバーガー等がある）等と多種類のハン
バーガーを販売するようになってきている。ここで、上
記したバンズとはハンバーガーの製造に使用されている
パン（業界では上側のパンをクラウンと呼び、下側のパ
ンをヒールと呼ぶ）のことであり、また、パティとはミ
ンチ肉を円形板状に成形したものである。2. Description of the Related Art In recent years, there are increasing opportunities to eat hamburgers in Japan as well. Therefore, at burger shops, in addition to the conventional buns with patties and ketchup, they can be tailored to Japanese tastes. Many kinds of hamburgers such as so-called teriyaki burgers, bacon lettuce burgers, cheese burgers, fried burgers (for example, fish burgers, croquette burgers, chicken burgers, etc.) have come to be sold. Here, the buns mentioned above are the breads used in the manufacture of hamburgers (the upper bread is called the crown and the lower bread is called the heel in the industry), and the patty is minced meat. It is formed into a circular plate shape.
【０００３】上記利用者の増加及び種類の増加に伴って
生産性をより向上させていくことが望まれているが、従
来の厨房内の設備、即ち、パティ用冷凍庫、パティ
加熱調理グリル、バンズトースタ、コロッケ等の揚
げ物フライヤ、ソース・コンディメント（具）・調味
料をバンズ又はパティ上に載置してハンバーガーを完成
させるために使用するテーブル等がそれぞれ独立して配
置されている設備を利用し、全て人手により行うもので
は、生産性の向上は望めない。It is desired to further improve the productivity with the increase in the number of users and the number of types, but the conventional equipment in the kitchen, that is, the freezer for patty, the patty cooking grill, and the buns. Toaster, fried fries such as croquettes, sauces, conditions (ingredients), seasonings placed on buns or patties, and tables used to complete the hamburger are used independently. However, it cannot be expected that productivity will be improved if everything is done manually.
【０００４】上記問題を解決する一手段として特開平１
−９１７３９号公報に開示されたハンバーガーの自動調
理装置等を使用することも考えられるが、この装置は特
定のハンバーガーしか製造できないし、また、大きな専
有空間を必要とすることから比較的小さな厨房には導入
できない。As one means for solving the above-mentioned problem
It is conceivable to use the automatic hamburger cooking device disclosed in Japanese Patent Publication No.-91739, but this device can manufacture only a specific hamburger, and since it requires a large occupied space, it can be used in a relatively small kitchen. Cannot be introduced.
【０００５】近年、バーガーショップにおいて、従来、
最も人手と時間を要していたパティやバンスの調理がほ
とんど人手をかけることなく安全に且つ短時間でき、更
に、従来の比較的小さな厨房にでも導入できる調理装置
の開発が望まれている。In recent years, at burger shops,
There is a demand for the development of a cooking device that can cook patties and buns, which requires the most labor and time, safely and in a short time with almost no human labor, and can be introduced into a conventional relatively small kitchen.
【０００６】[0006]
【発明が解決しようとする課題】そこで、この発明で
は、小さな厨房にでも導入でき、ほとんど人手をか
けることなくハンバーガーの主材となるバンズ及びパテ
ィを安全に且つ短時間で調理できるハンバーガー用食材
の調理装置を提供することを課題とする。Therefore, according to the present invention, a hamburger food material which can be introduced into a small kitchen and can be safely and quickly cooked buns and patties, which are the main ingredients of the hamburger, with almost no human intervention. An object is to provide a cooking device.
【０００７】[0007]
【課題を解決するための手段】この発明のハンバーガー
用食材の調理装置は、複数段積層された加熱調理室１内
に、投入されたパティＰ、クラウンＣ及びヒールＨを上
下焼成板２０，２１により挟圧して焼成調理する焼成装
置２を複数配置させると共に調理が完了した食材を前記
焼成装置２から加熱調理室１外に排出させる排出装置３
を配置させてあり、前記焼成装置２はパティＰ、クラウ
ンＣ及びヒールＨが適切な焼け具合となるべく調理温度
及び調理時間を設定してある。In the cooking apparatus for foodstuffs for hamburger of the present invention, the putty P, the crown C and the heel H put into the heating cooking chamber 1 having a plurality of stacked layers are put into the upper and lower baking plates 20, 21. A plurality of baking devices 2 for squeezing and baking by squeezing are arranged, and a discharge device 3 for discharging the cooked food from the baking device 2 to the outside of the cooking chamber 1
The baking device 2 sets the cooking temperature and the cooking time so that the patty P, the crown C, and the heel H have appropriate baking conditions.
【０００８】尚、上記調理装置に関して、上下焼成板２
０，２１相互の対向面のうち少なくとも一方には、遠赤
外線放射物質が皮膜形成してあるか、又は、上下焼成板
２０，２１相互の対向面のうち少なくとも一方には、遠
赤外線放射物質を混入したテフロンシートを添着してあ
ることが好ましい。Regarding the above cooking apparatus, the upper and lower firing plates 2
The far-infrared radiation material is coated on at least one of the facing surfaces of 0 and 21, or the far-infrared radiation material is applied to at least one of the facing surfaces of the upper and lower firing plates 20 and 21. It is preferable that the mixed Teflon sheet is attached.
【０００９】また、上記調理装置に関して、焼成装置２
の前面側に食材載置板４を設けてあり、前記食材載置板
４に上下焼成板２０，２１の間にパティＰ、クラウンＣ
及びヒールＨを投入するための投入機構５を具備させて
あることが好ましく、また、焼成装置２により調理され
たパティＰ、クラウンＣ及びヒールＨが排出装置３によ
り食材載置板４上に自動排出されるようにしてあること
が好ましい。Further, with respect to the cooking apparatus, the baking apparatus 2
Is provided with a foodstuff placing plate 4 on the front side thereof, and a patty P and a crown C are provided on the foodstuff placing plate 4 between the upper and lower baking plates 20 and 21.
It is preferable to provide a charging mechanism 5 for charging the heel H and the patty P, the crown C and the heel H cooked by the baking device 2 are automatically placed on the food material placing plate 4 by the discharging device 3. It is preferably discharged.
【００１０】更に、上記調理装置に関して、各加熱調理
室１の各焼成装置２が、それぞれ独立作動するようにし
てあることが好ましい。Further, with respect to the above-mentioned cooking apparatus, it is preferable that each baking apparatus 2 of each heating cooking chamber 1 operates independently.
【００１１】[0011]
【作用】この発明は次のように作用する。 （Ａ）小さな厨房にでも導入できることについて この調理装置は、複数段積層された加熱調理室１内に焼
成装置２を複数設けたものであるから、パティＰ、クラ
ウンＣ及びヒールＨは同一平面上の複数段で焼成調理さ
れる。したがって、この調理装置の専有面積は、従来の
パティ加熱調理グリル及びバンズトースタが専有する面
積と比較すると非常に小さいものとなる。即ち、この調
理装置は小さな厨房にも導入できることとなる。（Ｂ）ほとんど人手をかけることなくハンバーガーの主
材となるバンズ及びパティを安全且つ短時間で調理でき
ることについて この調理装置を使用した場合、パティＰ、クラウンＣ及
びヒールＨを焼成調理する際のオペレータＯＰの作業は
これら食材を焼成装置２に投入するだけとなり、ほとん
ど人手を必要としない。The present invention operates as follows. (A) About introduction to a small kitchen This cooking device is provided in a heating cooking chamber 1 having a plurality of stacked layers.
Since a plurality of composition devices 2 are provided, the patty P, club
Eun C and Heel H are baked and cooked in multiple steps on the same plane.
Be done. Therefore, the area occupied by this cooking device is
A surface exclusively used by the patty cooking grill and buns toaster
It is very small compared to the product. That is, this tone
The processing device can be installed in a small kitchen.(B) Almost no hamburger owner
You can cook buns and patties as a material safely and in a short time.
About When using this cooking device, Patty P, Crown C and
The operation of the operator OP when firing and cooking the heel H
Just put these ingredients in the baking device 2,
It doesn't require any manpower.
【００１２】また、パティＰ、クラウンＣ及びヒールＨ
の焼成調理が完了すると、前記食材は排出装置３により
前記焼成装置２から加熱調理室１外に排出されることと
なり、火傷を負いやすいであろう取り出し作業は不要と
なる。尚、前記焼成装置２の前面側に食材載置板４を設
け、この食材載置板４に上下焼成板２０，２１の間にパ
ティＰ、クラウンＣ及びヒールＨを投入するための投入
機構５を具備させると、更に安全性は向上する。Also, the patty P, the crown C and the heel H
When the baking cooking is completed, the food material is discharged from the baking device 2 to the outside of the cooking chamber 1 by the discharging device 3, and the removal work which may be easily burned is unnecessary. In addition, a food material placing plate 4 is provided on the front side of the baking device 2, and a charging mechanism 5 for charging the patty P, the crown C and the heel H between the upper and lower baking plates 20 and 21 on the food material mounting plate 4. By providing the above, the safety is further improved.
【００１３】そして、焼成装置２を構成する上下焼成板
２０，２１相互の対向面のうち少なくとも一方に遠赤外
線放射物質を皮膜形成するか、又は、遠赤外線放射物質
を混入したテフロンシートを添着したものを採用するこ
とにより、最も時間を要していたパティやバンスの調理
が短時間でできる。Then, a far-infrared emitting substance is formed into a film on at least one of the surfaces of the upper and lower firing plates 20 and 21 constituting the firing device 2, or a Teflon sheet mixed with the far-infrared emitting substance is attached. By adopting the ones, you can cook the patties and buns that took the longest time in a short time.
【００１４】上記した３点より、この調理装置を使用す
ると、ほとんど人手をかけることなくハンバーガーの主
材となるバンズ及びパティを安全且つ短時間で調理でき
ることが明らかである。From the above-mentioned three points, it is clear that the use of this cooking device enables the buns and patties, which are the main ingredients of the hamburger, to be cooked safely and in a short time with almost no human intervention.
【００１５】[0015]
【実施例】以下、この発明の構成を実施例として示した
図面に従って説明する。DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS The structure of the present invention will be described below with reference to the drawings shown as embodiments.
【００１６】この実施例のハンバーガー用食材の調理装
置は、図１や図２に示すように、区画された上・中・下
の三段の加熱調理室１Ｈ，１Ｃ，１Ｐ（手段の欄の加熱
調理装置１と対応する）を有しており、前記加熱調理室
１Ｐの下空間を食材収納庫６とすると共にこれの下面四
隅にキャスター９２を設けている。そして、上記加熱調
理室１Ｈ，１Ｃ，１Ｐにはそれぞれ独立作動する焼成装
置２Ｈ，２Ｃ，２Ｐ（手段の欄の加熱調理装置２と対
応）を４つづつ設けてあり、これら焼成装置はヒール
Ｈ，クラウンＣ，パティＰがそれぞれ適切な焼け具合と
なるべく調理温度及び調理時間を設定してある。As shown in FIG. 1 and FIG. 2, the hamburger foodstuff cooking device of this embodiment is divided into three upper, middle and lower heating cooking chambers 1H, 1C and 1P (in the column of means). (Corresponding to the heating and cooking device 1), the lower space of the heating and cooking chamber 1P serves as a food storage 6 and casters 92 are provided at the four corners of the lower surface of the food storage 6. The heating cooking chambers 1H, 1C, 1P are provided with four independently operating firing devices 2H, 2C, 2P (corresponding to the heating cooking device 2 in the section of means), and these firing devices are heels H , Crown C, and Patty P are set so that the cooking temperature and the cooking time are set so as to achieve an appropriate burning condition.
【００１７】以下に、この調理装置の各構成部品につい
て詳述する。〔加熱調理室１Ｈ関連の構成について〕 上記加熱調理室
１Ｈは、図１や図２に示すように、前面に食材投入・排
出口１０Ｈを有する直方体ケースで構成されており、そ
の内部には同図に示す如く、前記食材投入・排出口１０
から投入されたヒールＨを焼成調理する焼成装置２Ｈ
と、調理が完了したヒールＨを前記焼成装置２Ｈから加
熱調理室１Ｈ外に排出させる排出装置３Ｈとを配設して
ある。尚、この実施例では、食材投入時にオペレータＯ
Ｐが火傷等を負わないようにするため、図３に示すよう
に、食材投入・排出口１０Ｈの前方に投入機構５Ｈを具
備させた食材載置板４Ｈを配置させてある。The components of the cooking apparatus will be described in detail below. [Regarding Configuration Related to Heating / Cooking Room 1H] The above-described heating / cooking room 1H is, as shown in FIG. 1 and FIG. As shown in the figure, the food material input / output port 10
Baking device 2H for baking and cooking the heel H thrown in from
And a discharging device 3H that discharges the cooked heel H from the baking device 2H to the outside of the heating and cooking chamber 1H. In this embodiment, the operator O
In order to prevent P from being burned or the like, as shown in FIG. 3, a food material placing plate 4H provided with a charging mechanism 5H is arranged in front of the food material charging / discharging port 10H.
【００１８】焼成装置２Ｈは、図４に示すように、シリ
ンダＳ１を使用して上下の焼成板２０Ｈ，２１Ｈにより
挟圧加熱する形式のもので、各焼成板２０Ｈ，２１Ｈを
上下の鋼板でヒータＨＴを挟み込む構成とすると共にこ
れの挟圧面を共に平面としている。As shown in FIG. 4, the calcining device 2H is of a type in which the cylinder S1 is used to press and heat the upper and lower calcining plates 20H and 21H by heating the calcining plates 20H and 21H with upper and lower steel plates. The HT is sandwiched and the pressing surfaces of the HT are both flat.
【００１９】上記焼成板２０Ｈ，２１Ｈの挟圧面には、
図４に示すように、遠赤外線放射物質（例えば、アルミ
ナＡｌ2 Ｏ3 等が使用できる）の表面処理が施してあ
り、焼成板２０Ｈの挟圧面には特に、同図に示すよう
に、遠赤外線放射物質とシリコン又はテフロン等の表面
活性効果を有する物質の組み合わせで表面処理が施して
ある。ここで、焼成板２０Ｈの挟圧面の表面処理方法に
ついて詳述すると、例えば、遠赤外線放射物質を溶射
し、その上からシリコン皮膜をコート（厚み：５０μｍ
〜１００μｍ）し、更に、テフロン皮膜をコート（厚
み：数μｍ）する方法があり、その他には、粉状の遠赤
外線放射物質を混入したシリコン又はテフロン等の表面
活性効果を有する物質をコートする方法がある。On the pressing surfaces of the firing plates 20H and 21H,
As shown in FIG. 4, a surface treatment of a far-infrared radiation material (for example, alumina Al 2 O 3 or the like can be used) has been performed, and the pressing surface of the firing plate 20H is, as shown in FIG. The surface treatment is performed with a combination of an infrared emitting substance and a substance having a surface activating effect such as silicon or Teflon. Here, the surface treatment method of the pressing surface of the fired plate 20H will be described in detail. For example, a far-infrared radiation substance is sprayed, and a silicon film is coated thereon (thickness: 50 μm).
˜100 μm), and further coating a Teflon film (thickness: several μm). In addition, a substance having a surface active effect such as silicon or Teflon mixed with a powdery far infrared ray emitting substance is coated. There is a way.
【００２０】この実施例では上記のいずれかの方法を採
用しており、したがって、この焼成装置２Ｈは、遠赤
外線効果が最大限に期待でき、熱効率が高く、ヒー
ルＨの切り口面からの剥離性が優れたものとなる。In this embodiment, any one of the above-mentioned methods is adopted. Therefore, in this firing apparatus 2H, the far infrared effect can be expected to the maximum, the thermal efficiency is high, and the peelability from the cut surface of the heel H is high. Will be excellent.
【００２１】排出装置３Ｈは、図２や図３に示すよう
に、シリンダーＳ２の出力軸端に断面Ｌ字状の押圧金具
３０Ｈを取り付けて構成してあり、前記押圧金具３０Ｈ
の水平壁にはヒールＨの外形に合わせた円弧状の凹部３
１Ｈを形成してある。尚、前記押圧金具３０は、ヒール
Ｈの投入時には図３の破線に示された位置となり、ヒー
ルＨの排出時には図３の二点鎖線に示された位置となる
ように設定されている。As shown in FIGS. 2 and 3, the discharging device 3H is constructed by attaching a pressing metal fitting 30H having an L-shaped cross section to the output shaft end of the cylinder S2.
The horizontal wall of the is an arcuate recess 3 matching the outer shape of the heel H.
1H is formed. The pressing fitting 30 is set to a position shown by a broken line in FIG. 3 when the heel H is put in, and a position shown by a chain double-dashed line in FIG. 3 when the heel H is discharged.
【００２２】食材載置板４Ｈは、図２に示すように、断
面Ｌ字状の金属板材により構成されている。尚、図３に
示すように、この食材載置板４Ｈを軸Ｊにより上方にの
み揺動できるようにすることにより投入機構５Ｈを構成
させている。即ち、食材載置板４Ｈを図２の実線位置か
ら破線位置まで揺動傾斜させることによりヒールＨを上
下焼成板２０Ｈ，２１Ｈ相互間に投入するのである。〔加熱調理室１Ｃ関連の構成について〕 加熱調理室１Ｃ
は、図１や図２に示すように、焼成装置２Ｃを構成する
焼成板２０Ｃ，２１Ｃ以外は上記加熱調理装置Ｈと全く
同様の構成としてあり、食材投入・排出口１０Ｃから投
入されたクラウンＣを焼成調理する焼成装置２Ｃと、調
理が完了したクラウンＣを前記焼成装置２Ｃから加熱調
理室１Ｃ外に排出させる排出装置３Ｃとを有している。
また、図２に示すように、前記食材投入・排出口１０Ｃ
の前方には投入機構５Ｃを具備する食材載置板４Ｃを具
備させてある。As shown in FIG. 2, the food material placing plate 4H is made of a metal plate material having an L-shaped cross section. As shown in FIG. 3, the feeding mechanism 5H is configured by allowing the food material placing plate 4H to swing only up by the axis J. That is, the heel H is inserted between the upper and lower baking plates 20H and 21H by swinging and tilting the food material placing plate 4H from the solid line position to the broken line position in FIG. [Regarding the structure related to the heating cooking room 1C ] The heating cooking room 1C
As shown in FIG. 1 and FIG. 2, except for the baking plates 20C and 21C constituting the baking device 2C, the structure is exactly the same as that of the heating and cooking device H, and the crown C charged from the food material charging / discharging port 10C is used. And a discharging device 3C for discharging the crown C, which has been completely cooked, from the baking device 2C to the outside of the cooking chamber 1C.
In addition, as shown in FIG. 2, the food material input / discharge port 10C
In front of, a food material placing plate 4C having a charging mechanism 5C is provided.
【００２３】焼成装置２Ｃは、図５に示すように、シリ
ンダーＳ１を使用して上下の焼成板２０Ｃ，２１Ｃによ
り挟圧加熱する形式のもので、上側の焼成板２０Ｃの下
面はクラウンＣの略球状部分と一致する凹み部を形成し
てあり、下側の焼成板２１Ｃの上面は平面を形成してあ
る。ここで、焼成板２０Ｃ，２１Ｃは、図５に示すよう
に二枚の鋼板でヒータＨＴを挟み込む構成としてあり、
また、この焼成装置２Ｃについても上記焼成装置２Ｈと
同様の効果を期待して、凹み部には上記焼成板２１Ｈの
挟圧面と同様の表面処理を、平面には上記焼成板２０Ｈ
の挟圧面と同様の表面処理を、それぞれ施してある。〔加熱調理室１Ｐ関連の構成について〕 上記加熱調理室
１Ｐは、図１や図２に示すように、食材投入・排出口１
０Ｐから投入されたパティＰを焼成調理する焼成装置２
Ｐと、調理が完了したパティＰを前記焼成装置２Ｐから
加熱調理室１Ｐ外に排出させる排出装置３Ｃとを有して
いる。また、図２に示す如く前記食材投入・排出口１０
Ｐの前方に投入機構５Ｐを具備させた食材載置板４Ｐを
具備させてある。As shown in FIG. 5, the firing device 2C is of a type in which a cylinder S1 is used to heat the upper and lower firing plates 20C and 21C by clamping, and the lower surface of the upper firing plate 20C is a crown C. A recessed portion that coincides with the spherical portion is formed, and the upper surface of the lower firing plate 21C forms a flat surface. Here, the firing plates 20C and 21C have a configuration in which the heater HT is sandwiched between two steel plates as shown in FIG.
Also, in the firing device 2C, the same effect as that of the firing device 2H is expected, and the recessed portion is subjected to the same surface treatment as the pressing surface of the firing plate 21H, and the flat surface is subjected to the firing plate 20H.
The same surface treatment as that of the pressing surface of No. 1 is applied to each. [Regarding Configuration Related to Heating / Cooking Room 1P] The above-described heating / cooking room 1P has a food material input / discharge port 1 as shown in FIGS. 1 and 2.
Baking device 2 for baking and cooking Patty P that has been put in from 0P
P and a discharging device 3C that discharges the cooked patty P from the baking device 2P to the outside of the cooking chamber 1P. In addition, as shown in FIG.
In front of P, a food material placing plate 4P having an input mechanism 5P is provided.
【００２４】焼成装置２Ｐは、図６に示すように、シリ
ンダＳ１を使用して上下の焼成板２０Ｐ，２１Ｐ（図１
に示す如く４つの焼成板２０Ｐに対して１つの大きな焼
成板２１Ｐを採用）によりパティＰを挟圧加熱する形式
のものとしてある。前記焼成板２０Ｐ，２１Ｐは図６に
示すように、それぞれ上下の鋼板にヒータＨＴを挟み込
んで構成してあり、両方の挟圧面には、上記した焼成板
２０Ｈと同様に、遠赤外線放射物質並びにシリコン被膜
又はテフロン被膜を施してある。As shown in FIG. 6, the firing apparatus 2P uses a cylinder S1 to provide upper and lower firing plates 20P and 21P (see FIG. 1).
As shown in (4), one large firing plate 21P is used for the four firing plates 20P) to heat the patties P by pinching. As shown in FIG. 6, the firing plates 20P and 21P are formed by sandwiching a heater HT between upper and lower steel plates, and both pressing surfaces have far-infrared radiation materials and It has a silicon coating or Teflon coating.
【００２５】尚、この実施例では、図１に示すように、
調理時にパティＰから発生した油煙を加熱調理室１Ｐ外
に排出するための換気装置９０を具備させてあり、更
に、図２に示すように、調理時にパティＰから発生した
肉汁を受けるための肉汁受け９１を焼成板２１Ｐの周り
に具備させてある。〔この装置の各構成部の動作について〕 ここで、パティ
Ｈを調理する場合におけるオペレータＯＰの作業及び各
構成部品の動作について説明する。 ．オペレータＯＰがヒールＨを食材載置板４Ｈ上に載
せ、前記食材載置板４Ｈを傾けるようにしてヒールＨを
上下焼成板２０Ｈ，２１Ｈ相互間に投入する。 ．前記の如くヒールＨが投入されると、シリンダーＳ
１及びヒータＨＴが作動状態となり、前記シリンダーＳ
１の出力軸が伸長状態となって上下焼成板２０Ｐ，２１
ＰによるヒールＨの挟圧加熱が開始される。 ．ヒールＨが適切（設定時間及び設定温度通り）に焼
成調理されると、ヒータＨＴが非作動状態となると共に
シリンダーＳ１の出力軸が縮短状態となって上焼成板２
０Ｈが上昇位置に復帰する。 ．上焼成板２０Ｈが最上昇位置に復帰するとシリンダ
ーＳ２の出力軸が伸長状態となりパティＰは食材載置板
４Ｐ上に押し出される。その後、直ちにシリンダーＳ２
は縮短状態に復帰する。In this embodiment, as shown in FIG.
A ventilator 90 is provided for discharging the oily smoke generated from the patty P during cooking to the outside of the cooking chamber 1P, and as shown in FIG. 2, the gravy for receiving the gravy generated from the patty P during cooking. A receiver 91 is provided around the firing plate 21P. [Regarding Operation of Each Component of this Apparatus] Here, the work of the operator OP and the operation of each component when cooking the patty H will be described. ． The operator OP places the heel H on the food material placing plate 4H and inserts the heel H between the upper and lower firing plates 20H and 21H while inclining the food material placing plate 4H. ． When the heel H is loaded as described above, the cylinder S
1 and the heater HT are activated, and the cylinder S
The output shaft of No. 1 is in an extended state and the upper and lower firing plates 20P, 21
The pinching and heating of the heel H by P is started. ． When the heel H is properly cooked (according to the set time and the set temperature), the heater HT is deactivated and the output shaft of the cylinder S1 is shortened, so that the upper baking plate 2
0H returns to the raised position. ． When the upper baking plate 20H is returned to the highest position, the output shaft of the cylinder S2 is extended and the patty P is pushed onto the food material placing plate 4P. Immediately thereafter, cylinder S2
Returns to the shortened state.
【００２６】なお、クラウンＣを調理する場合の各構成
部品の動作も上記ヒールＨの場合と全く同様であるが、
パティＰを調理する場合は、パティＰが上下焼成板２０
Ｐ，２１Ｐ相互間に投入されると同時に換気装置９０が
駆動状態となり、パティＰが排出されて一定時間経過後
換気装置９０が停止状態となるようにしてある。〔この装置の大きさについて〕 実際に上記ハンバーガー
用食材の調理装置を実際に製造したところ図７や図８に
示すように、高さ：１３００ｍｍ，横幅：７００ｍｍ，
奥行き：４００ｍｍという非常にコンパクトなものとな
った。また、各食材載置板４Ｈ，４Ｃ，４Ｐの高さは、
床面から７００ｍｍ，９２５ｍｍ，１１５０ｍｍと非常
に作業のしやすいものとなった。〔この装置の焼成調理能力について〕 上下焼成板２０
Ｈ，２１Ｈの挟圧面の温度を２２０℃に設定するとヒー
ルＨは約１２秒で焼き上がる。The operation of each component when cooking the crown C is exactly the same as that of the heel H,
When cooking the Patty P, the Patty P is the upper and lower baking plates 20.
The ventilator 90 is driven at the same time as it is put between P and 21P, and the ventilator 90 is stopped after a certain period of time elapses after the patty P is discharged. [About the size of this device] When the above-mentioned cooking device for hamburger food was actually manufactured, as shown in FIGS. 7 and 8, height: 1300 mm, width: 700 mm,
Depth: 400 mm, which is extremely compact. In addition, the height of each food placement plate 4H, 4C, 4P is
It was very easy to work with 700 mm, 925 mm, and 1150 mm from the floor. [Regarding baking capability of this device] Upper and lower baking plates 20
When the temperature of the pressing surfaces of H and 21H is set to 220 ° C, the heel H is baked in about 12 seconds.
【００２７】上下焼成板２０Ｃ，２１Ｃの挟圧面の温度
を２２０℃に設定するとクラウンＣは約１２秒で焼き上
がる。When the temperature of the pressing surfaces of the upper and lower firing plates 20C and 21C is set to 220 ° C., the crown C is baked in about 12 seconds.
【００２８】上下焼成板２０Ｐ，２１Ｐの挟圧面の温度
を２００℃に設定するとパティＰは約３５秒で焼き上が
る。When the temperature of the pressing surfaces of the upper and lower firing plates 20P and 21P is set to 200 ° C., the patty P is baked in about 35 seconds.
【００２９】したがって、この装置を使用した場合、他
の食材を載せる作業を考慮しても６０秒で１個のハンバ
ーガーを製造することが可能となる。尚、従来の厨房機
器を使用した場合、１個のハンバーガーを製造するため
に１００〜１２０秒程度かかっていた。〔他の態様の実施例について〕 上記実施例では、区画さ
れた上・中・下の三段の加熱調理室１Ｈ，１Ｃ，１Ｐを
有するものとしたが、これに限定されるものではなく二
段や四段以上加熱調理室を設けるようにしてもよい。ま
た、加熱調理室１Ｈ，１Ｃ，１Ｐ内の各焼成装置の個数
については自由に増減できる。Therefore, when this apparatus is used, one hamburger can be produced in 60 seconds even if the work of placing other foodstuffs is taken into consideration. In addition, when using the conventional kitchen equipment, it took about 100 to 120 seconds to manufacture one hamburger. [Regarding Embodiments of Other Aspects] In the above-mentioned embodiment, the upper, middle, and lower three-stage heating cooking chambers 1H, 1C, 1P are provided, but the present invention is not limited to this. You may make it possible to provide a heating cooking chamber with four or more steps. Further, the number of each baking device in the heating cooking chambers 1H, 1C, 1P can be freely increased or decreased.
【００３０】また、複数段積層された加熱調理室１Ｈ，
１Ｃ，１Ｐを一つのケースを三つに区画して構成させる
こともでき、さらに、図９に示すように、複数段積層さ
れた加熱調理室１Ｈ，１Ｃ，１Ｐをそれぞれ別々のケー
スで構成すると共に、前記ケース相互が着脱可能なもの
とすることもできる。In addition, a heating cooking chamber 1H having a plurality of stacked layers,
1C and 1P can be configured by dividing one case into three, and further, as shown in FIG. 9, the heating cooking chambers 1H, 1C, and 1P stacked in a plurality of stages are respectively configured by different cases. At the same time, the cases can be detachable from each other.
【００３１】[0031]
【発明の効果】この発明は上記のような構成であるか
ら、次の効果を有する。The present invention having the above-mentioned structure has the following effects.
【００３２】作用の欄に記載した内容から、小さな厨
房にでも導入でき、ほとんど人手をかけることなくハ
ンバーガーの主材となるバンズ及びパティを安全に且つ
短時間で調理できるハンバーガー用食材の調理装置を提
供できた。From the contents described in the section of action, there is provided a hamburger food cooking apparatus which can be introduced into a small kitchen and can cook buns and patties that are the main ingredients of hamburgers safely and in a short time with almost no human intervention. I was able to provide it.
【図１】この発明の実施例のハンバーガー用食材の調理
装置の正面図。FIG. 1 is a front view of a cooking device for foodstuffs for hamburgers according to an embodiment of the present invention.
【図２】図１のＡ−Ａ断面図。FIG. 2 is a sectional view taken along line AA of FIG.
【図３】図１のＢ−Ｂ断面図。3 is a sectional view taken along line BB of FIG.
【図４】前記調理装置のヒール用の焼成装置の正面図。FIG. 4 is a front view of a baking device for a heel of the cooking device.
【図５】前記調理装置のクラウン用の焼成装置の正面
図。FIG. 5 is a front view of a baking device for a crown of the cooking device.
【図６】前記調理装置のパティ用の焼成装置の正面図。FIG. 6 is a front view of a baking device for patties of the cooking device.
【図７】前記調理装置の大きさを示す正面図。FIG. 7 is a front view showing the size of the cooking device.
【図８】前記調理装置の大きさを示す側断面図。FIG. 8 is a side sectional view showing the size of the cooking apparatus.
【図９】この発明の他の実施例における、ハンバーガー
用食材の調理装置の正面図。FIG. 9 is a front view of a cooking device for a hamburger food material according to another embodiment of the present invention.
Ｈ ヒール Ｃ クラウン Ｐ パティ １ 加熱調理室 ２ 焼成装置 ３ 排出装置 ４ 食材載置板 ５ 投入機構 ９０ 換気装置 ９１ 肉汁受け H Heel C Crown P Patty 1 Cooking room 2 Baking device 3 Ejecting device 4 Food material placing plate 5 Input mechanism 90 Ventilation device 91 Meat receiving
Claims (9)
に、投入されたパティ（Ｐ）、クラウン（Ｃ）及びヒー
ル（Ｈ）を上下焼成板（２０）（２１）により挟圧して
焼成調理する焼成装置（２）を複数配置させると共に調
理が完了した食材を前記焼成装置（２）から加熱調理室
（１）外に排出させる排出装置（３）を配置させてあ
り、前記焼成装置（２）はパティ（Ｐ）、クラウン
（Ｃ）及びヒール（Ｈ）が適切な焼け具合となるべく調
理温度及び調理時間を設定してあることを特徴とするハ
ンバーガー用食材の調理装置。1. A putty (P), a crown (C) and a heel (H), which are put into a heating cooking chamber (1) having a plurality of stacked layers, are pressed by upper and lower firing plates (20) (21). A plurality of baking devices (2) for baking and cooking are arranged, and a discharging device (3) for discharging the cooked food from the baking device (2) to the outside of the cooking chamber (1) is arranged. (2) is a cooking apparatus for foodstuffs for hamburgers, in which the cooking temperature and the cooking time are set so that the patty (P), the crown (C) and the heel (H) have an appropriate baking condition.
面のうち少なくとも一方には、遠赤外線放射物質が皮膜
形成してあることを特徴とする請求項１記載のハンバー
ガー用食材の調理装置。2. Cooking of hamburger foodstuff according to claim 1, characterized in that a film of far-infrared radiation is formed on at least one of the facing surfaces of the upper and lower baking plates (20, 21). apparatus.
面のうち少なくとも一方には、遠赤外線放射物質を混入
したテフロンシートを添着してあることを特徴とする請
求項１記載のハンバーガー用食材の調理装置。3. The hamburger according to claim 1, wherein a Teflon sheet mixed with a far-infrared radiation substance is attached to at least one of the surfaces of the upper and lower firing plates (20) (21) facing each other. Cooking equipment for food ingredients.
が、それぞれ独立作動するようにしてあることを特徴と
することを特徴とする請求項１乃至３のいずれかに記載
のハンバーガー用食材の調理装置。4. Each baking device (2) in each heating chamber (1)
4. The cooking device for foodstuffs for hamburgers according to claim 1, characterized in that each of them operates independently.
（１）とクラウン（Ｃ）及びヒール（Ｈ）を焼成調理す
る加熱調理室（１）とが別に構成されていることを特徴
とする請求項１乃至４のいずれかに記載のハンバーガー
用食材の調理装置。5. The heating cooking chamber (1) for baking and cooking the patty (P) and the heating cooking chamber (1) for baking and cooking the crown (C) and the heel (H) are separately configured. The cooking device for foodstuffs for hamburgers according to any one of claims 1 to 4.
（４）を設けてあり、前記食材載置板（４）に上下焼成
板（２０）（２１）の間にパティ（Ｐ）、クラウン
（Ｃ）及びヒール（Ｈ）を投入するための投入機構
（５）を具備させてあることを特徴とする請求項１乃至
５のいずれかに記載のハンバーガー用食材の調理装置。6. A food material placing plate (4) is provided on the front side of the baking device (2), and a patty (P) is provided between the upper and lower baking plates (20) (21) on the food material placing plate (4). ), A crown (C) and a heel (H) are added to the charging mechanism (5). The hamburger food cooking device according to any one of claims 1 to 5, further comprising:
（Ｐ）、クラウン（Ｃ）及びヒール（Ｈ）が排出装置
（３）により食材載置板（４）上に自動排出されるよう
にしてあることを特徴とする請求項６に記載のハンバー
ガー用食材の調理装置。7. The discharging device (3) automatically discharges the patty (P), crown (C) and heel (H) cooked by the baking device (2) onto the food material placing plate (4). The cooking device for foodstuffs for hamburgers according to claim 6, wherein
（１）には、パティ調理時に発生する油煙を外部に排出
するための換気装置（９０）を具備させてあり、また、
パティ調理時に発生する肉汁を受ける肉汁受け（９１）
を具備させてあることを特徴とする請求項５記載のハン
バーガー用食材の調理装置。8. The heating cooking chamber (1) for baking and cooking the patty (P) is provided with a ventilation device (90) for discharging oil smoke generated during the patty cooking to the outside, and
Grabbing gravy when cooking patties (91)
The cooking device for foodstuffs for hamburgers according to claim 5, further comprising:
（１）・・がそれぞれ別々のケースで構成されており、
前記ケース相互が着脱可能であるされていることを特徴
とする請求項１乃至８のいずれかに記載のハンバーガー
用食材の調理装置。9. A cooking chamber (1) having a plurality of stacked layers.
(1) ··· are configured in different cases,
The cooking device for hamburger food according to any one of claims 1 to 8, wherein the cases are detachable from each other.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP21586794A JP3536221B2 (en) | 1994-09-09 | 1994-09-09 | Cooking equipment for hamburger ingredients |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP21586794A JP3536221B2 (en) | 1994-09-09 | 1994-09-09 | Cooking equipment for hamburger ingredients |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH0871003A true JPH0871003A (en) | 1996-03-19 |
| JP3536221B2 JP3536221B2 (en) | 2004-06-07 |
Family
ID=16679585
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP21586794A Expired - Fee Related JP3536221B2 (en) | 1994-09-09 | 1994-09-09 | Cooking equipment for hamburger ingredients |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3536221B2 (en) |
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Also Published As
| Publication number | Publication date |
|---|---|
| JP3536221B2 (en) | 2004-06-07 |
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