JPH09173212A - Electric cooking apparatus for business use - Google Patents

Abstract

PROBLEM TO BE SOLVED: To substantially reduce the time required for cooking rice and to double the period of time during which the taste and palatability of the cooked rice at the time of completion of cooking is retained in a very economical way by radiating infrared rays directly on the materials, water, etc., in cooking containers, and to make the process applicable to many foodstuffs other than rice as well. SOLUTION: Cooking containers with materials, water, etc., in them are conveyed to a heating device by a transporting device, and heating by this heating device is continued for a required period of time, and when the materials are cooked to an appropriate degree, the cooking containers are removed from the heating device by the transporting device for the contained cooked foodstuffs to be obtained. In this case, the cooking containers 1 which hold materials, water, etc., are made of infrared-transparent material and are so shaped that the materials inside may be immersed in water, etc., the transporting device 3 is power-driven, and the heating device consists in infrared emitters 7a, 7b which are placed in two or three or more directions relative to the cooking containers 1 conveyed by the transporting device 3, and which, when switched on, promptly radiate infrared rays on them.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to an electric cooker for business use.

[0002]

2. Description of the Related Art A cooking vessel containing ingredients and water is sent to a heating device by a transfer means, and after the heating by the heating device is continued for a required time, the cooking vessel is cooked when the materials are properly cooked. A commercial cooking device for obtaining a product by taking it out from a heating device by a transfer means is known from Japanese Utility Model Publication No. 58-41874 and other publications.

[0003]

However, in this device, a metal cooking container is heated by a burner and the heat of the container is transmitted to the internal material and water to cook the food. A total of 40 minutes of 25 minutes of cooking time and 15 minutes of steaming time is required. In addition, the burner ignites all of them quickly to raise the temperature of the burner room and puts it in front of the cooking vessel containing the ingredients. Since it requires pre-heating to adjust the temperature condition by sending about two boiled and cooked containers containing water, the actual time required for cooking rice will be longer, not only will the energy waste be very large, but the equipment will also be large. . Also, this device
Even when one rice cooker is over cooked due to lack of cooked rice, all burners are ignited to raise the temperature of the burner room and water is put in front of and behind the cooker container containing the ingredients in the same manner as above. Rice cannot be cooked without sending the boiled and cooked containers side by side. In this case, energy waste is further increased, and the cooked rice absorbs less water and loses its dry taste when left overnight. Is. The present invention solves the above-mentioned problems and radiates infrared rays directly to the materials and water (water, hot water, seasoning liquid, etc.) in the cooking vessel, and absorbs the heat to heat the object itself. In the case of cooked rice, it is not necessary to use Mururashi, and since it is sufficient to do so, there is no need for residual heat, so the time required for cooking rice can be greatly shortened, and the time to maintain the fresh taste and texture Doubled,
Since additional cooking can be done only with the required number of cookers and a part of the infrared radiators, it is extremely economical and the above-mentioned effect can be applied to many foods other than cooked rice. The task is to do.

[0004]

In order to solve the above-mentioned problems, an electric cooker for business use according to the present invention sends a cooker container containing ingredients, water and the like to a heating device by a transfer means, and this heating device In a commercial cooking device that takes in the ingredients and water, etc., when the ingredients are properly cooked, the cooking container is taken out from the heating device by the transfer means to obtain the cooked product by continuing the heating for a required time. The container is made of a material that is permeable to infrared rays so that the material can be immersed in water, etc., and the transfer means is driven by a drive mechanism that can arbitrarily select continuous feeding or intermittent feeding of the cooking vessel, and the heating device is sent to the transferring means. It is characterized in that it is provided on two or three or more sides with respect to the cooking vessel, and adopts a configuration of an infrared radiator that rapidly radiates infrared rays when energized.

[0005]

BEST MODE FOR CARRYING OUT THE INVENTION Embodiments of an electric cooker for business use according to the present invention will be described below with reference to the drawings.

1 to 3, reference numeral 1 denotes a cooking vessel in which ingredients and water are put in and boiled. A heat-resistant material that transmits infrared rays, for example, heat-resistant glass, is used in FIGS.
It is formed into a flat bottom like the one shown in FIG. 2 or a ball-like bottom not shown in the drawing, and the material is soaked well in water. Then, the opening of the cooking / cooking container 1 is covered with a lid 2 having a flat or curved top surface made of the same material, and infrared rays are emitted from infrared radiators arranged above and below the container 1 as described later. The internal materials and water are efficiently heated.

In FIG. 1 to FIG. 3, reference numeral 3 indicates a transfer means for supporting and transferring the above-mentioned cooking container 1, using a well-known chain conveyor or the like, at which the cooking container 1 is provided at predetermined intervals. The support member 4 is attached, and the cooking container 1 containing the material, water, etc. is placed on the support member 4 at the beginning of the transfer means 3, and the transfer means 3 runs to position the infrared radiator, which will be described later. When the cooking and cooking is completed by holding it there for a required time, the cooking and cooking container 1 is moved to the end of the transfer means 3 and taken out from there. Since it is necessary to convert the transfer state in various ways by the controller 5, a controller 5 having a function of switching between continuous operation and intermittent operation, a function of adjusting the time interval of the intermittent operation, a function of adjusting the traveling speed of the transfer means 3 and the like ( (See Fig. 2) It is driven by a driving mechanism 6 to be your. The transfer means 3 is not limited to the above-mentioned conveyor type, and it goes without saying that another type can be adopted as long as it has the same function.

1 to 3, reference numerals 7a and 7b denote infrared radiators for radiating infrared rays to the materials and water in the cooking container 1, and the cooking container 1 by the transfer means 3 is shown. Several pieces are provided close to each other in cover casings 8a and 8b arranged on the upper side and the lower side with the transfer path between them, and reflectors 9a and 9b are provided on the back side thereof to convey materials and water. The radiated infrared rays are concentrated, and the infrared radiators 7a and 7b are capable of converting the heating conditions individually, so that a power consumption adjuster 10 is provided respectively, and
A controller 11 (see FIG. 2) is provided for selecting simultaneous use of several infrared radiators 7a and 7b, individual follow-up use, individual switching use, etc. according to the amount to be cooked, and further transfer. The infrared radiator 7a on the lower side of the means 3 has a heat-resistant glass 12 attached to its cover 8a, and when a spillage occurs from the cooking vessel 1, the heat-resistant glass 12 receives the infrared radiation 7a and the reflection. Prevent the plate 9a from being damaged. still,
This infrared radiator is not only provided on the upper side and the lower side of the cooking container 1 as described above, but also on the upper side, the lower side and the left side or the right side of the cooking container 1, or the upper side, the lower side, the left side. , May be provided on the four sides on the right side, but the effects in these cases are similar to those in the case of the two-way installation, so the drawings and detailed description will be omitted.

In the above-described embodiment of the present invention, when a large amount of cooking is performed using a large number of cooking vessels 1, the time required for cooking is 25 minutes and the number of infrared radiators 7a and 7b is reduced. 5
If it is a set, the first infrared radiators 7a and 7b are energized to radiate infrared rays from the first infrared radiators 7a and 7b, and the infrared rays are emitted from the first infrared radiators 7a and 7b.
Put on. Then, the boiling and cooking container 1 is moved by the transfer means 3 between the first infrared radiators 7a and 7b, where
It is stopped for a minute (this time includes the moving time of the boiling and cooking container 1, but this time is omitted for convenience), and during this time, the materials, water, etc. are heated by the heat generated from the inside due to the absorption of infrared rays emitted. At the same time, at the beginning of the transfer means 3, the cooking and cooking vessel 1 containing the ingredients, water, etc. is placed on the next support member 4, and after 5 minutes, the second infrared radiator is started to be energized for about 1 minute. The first cooking vessel 1 is moved between 7a and 7b by the transfer means 3 and stopped for 5 minutes, heated by infrared radiation, and cooked at the beginning of the transfer means 3 into the support member 4 with ingredients and water. The container 1 is supported, and when 10 minutes have passed, the transfer means 3 is moved to the position of the third infrared radiators 7a and 7b where the energization is started from about 1 minute before.
The operation of advancing the first cooking and cooking container 1 and stopping it for 5 minutes is performed by the fourth and fifth infrared radiators 7a, 7
If the same procedure is repeated at the position of b, when the material in the first cooking container 1 has been cooked for 25 minutes, the transfer means 3 is terminated from between the last infrared radiators 7a and 7b. If it is removed from the support member 4, a large amount of boiled and cooked food can be obtained one by one at intervals of 5 minutes. As described above, all infrared radiators 7a,
When using 7b for cooking, one set or two sets of output of the rear side, that is, the end side of the transfer means 3 is rated at 5.
It is also possible to obtain a boiled and cooked food excellent in taste and texture by controlling the content to be 0 to 20% and slowly simmering.

In addition, when the boiled rice cooked in a large amount as described above is deficient due to consumption more than expected and, for example, one container needs to be boiled and cooked, the first infrared radiator is used. Infrared rays are radiated from 7a and 7b, the cooking and cooking container 1 containing the material and water is placed on the support member 4 at the start end of the transfer means 3, and the transfer means 3 moves the first infrared radiators 7a and 7b. Proceed to the position and stop there for 25 minutes, during which the material is cooked by heating with radiant infrared rays, and with the passage of time, the transfer means 3 is continuously operated to move the cooking container 1 to the end of the transfer means 3. Then, if removed from the support member 4, the additional cooking for one container is one cooking container and one set of infrared radiators 7.
You can do it only with a and 7b. In addition, in the case of additional cooking of this one container, if only the specific infrared radiators 7a and 7b are intensively used, the life thereof becomes short. Therefore, five sets of infrared radiators 7a and 7b are used in rotation. Consider averaging each usage time.

Further, when it is necessary to add and cook two containers, infrared rays are radiated from the first infrared radiators 7a and 7b, and the material is added to the supporting member 4 at the starting end of the transfer means 3. The boiling and cooking container 1 containing water and the like is placed, and the container is advanced to the positions of the first infrared radiators 7a and 7b and stopped there for 5 minutes, during which material and water and the like are added to the next supporting member 4. After placing the cooking and cooking vessel 1 for 5 minutes, the transfer means 3 advances the first cooking and cooking vessel 1 between the second infrared radiators 7a and 7b that have been energized for about 1 minute. The next cooking / cooking container 1 is advanced between the first infrared radiators 7a and 7b and stopped for 20 minutes. Then, after 20 minutes, 25 minutes from the beginning, the transfer means 3 is operated to send the previous cooking container 1 from between the second infrared radiators 7a and 7b to the end of the transfer means 3, and the next boiling is completed. Since the cooking vessel 1 moves between the fifth infrared radiators 7a and 7b, the infrared radiators 7a and 7b are previously energized and placed, and the first and second infrared radiators 7a and 7b are cooked. After the energization of the container 1 is stopped, the energization is stopped, and after 5 minutes, the transfer means 3 transfers the next cooking and cooking container 1 to the fifth infrared radiators 7a and 7b.
If it is sent to the end of the transfer means nbeyer 3 from this interval, 25 minutes of cooking will be performed in this cooking container 1 as well, and additional boiling of 2 containers will be done with 2 cooking containers and 2 sets of infrared rays. It can be done only with a radiator.

Next, a description will be given of an experimental example using the experimental device of the commercial cooking device according to the present invention.

Experimental Example 1 A rice cup 3 and a water cup 4.2 were placed in a cooking vessel, and intermittent feeding was carried out by holding the cooking vessel between five infrared radiators for 5 minutes each by means of a transfer means. As a result, the rice was cooked in 25 minutes by the time it was sent out from the last infrared radiator, and because it absorbed enough water even if it was eaten immediately without unevenness, it had a good stickiness, elasticity, luster, and sweetness. Has
In particular, since the stickiness and elasticity are not lost even after one night, the fact that the rice was cooked the same way as freshly cooked the next day was a characteristic not seen in conventional rice cookers.

Experimental Example 2 Six cabbage wrapping ingredients, dashi soup, cup 3, and a little seasoning were placed in a cooking vessel, and the cooking vessel was held by the transfer means between five infrared radiators for 4 minutes each. I made a break while I was doing it. As a result, roll cabbage was formed in 20 minutes.

Experimental Example 3 4 pieces of mackerel fillet, 1 cup of hot water, half a cup of sake, soy sauce, miso, ginger slices as seasoning, put a little in a boiled cooking container, 5 boiled cooking containers by transfer means Was intermittently held for 6 minutes each between the infrared radiators. as a result,
The miso of mackerel was cooked in 30 minutes.

Experimental Example 4 200 g of thinly sliced beef, 5 potatoes, 1 onion, an appropriate amount of liquor, soy sauce, sugar, and dashi stock as seasonings are put in a boiling cooking container, and 5 infrared cooking containers are prepared by a transfer means. An intermittent feed was carried out by holding for 6 minutes between the radiators. As a result, meat and potatoes were made in 30 minutes.

Experimental Example 5 200 g of chicken leg, 1 onion, 1/2 carrot, 3 potatoes, salt, a little pepper, 2 water cups, 4 servings of cream stew, 1 tablespoon of salad oil are put in a cooking container. By the transfer means, the cooking container was intermittently held by holding it between 5 infrared radiators for 9 minutes each. As a result, 4
A cream stew was made in 5 minutes.

As described above, the electric cooking apparatus for business use according to the present invention absorbs infrared rays in the material and water contained in the cooking container to heat the object, so that efficient heating without heat loss can be achieved. It can raise the temperature of the object quickly and boil various ingredients reliably in a short time. Especially in the case of rice cooking, the water absorption rate is improved and unevenness is unnecessary or only a little becomes necessary. Not only is it possible to quickly provide a large amount of cooked rice by greatly shortening the cooking time, but additional cooking when the rice is insufficient can be done by heating only the required number of boiling containers with a partial infrared radiator. Therefore, the waste of heat energy is eliminated, and the device is downsized, which is extremely economical, and the retention time of the taste and texture of cooked rice is greatly improved. Can be applied to various foods other than cooked rice It is intended to be.

[Brief description of the drawings]

FIG. 1 is a side view showing an embodiment of an electric cooker for business use according to the present invention.

FIG. 2 is a vertical sectional front view of the same embodiment.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 Boiler cooking container 2 Lid 3 Transfer means 6 Drive mechanism 7a, 7b Infrared radiator

Claims (1)

[Claims] 1. A cooking and cooking vessel containing ingredients, water, etc. is sent to a heating device by a transfer means, and heating by this heating device is continued for a required time so that the cooking vessel is heated when the ingredients are properly cooked. In a commercial cooking device that obtains boiled food by taking it out of the device with a transfer means, a cooking container containing the material and water is formed into a shape in which the material is immersed in water or the like with an infrared transparent material, and the transfer means is boiled. Driven by a drive mechanism that can select continuous feeding, intermittent feeding, etc. of the container, a heating device is installed on two or three or more sides of the cooking container sent to the transfer means, and infrared rays are quickly radiated when energized. An electric cooker for business use, which uses an infrared radiator.