JPH11192163A - Rice cooking system and arrangement method of rice cooking kettle - Google Patents

Abstract

PROBLEM TO BE SOLVED: To reduce the use of water kettle and to improve the availability factor by mounting plural turning-over cooling parts for taking out and cooling the cooked rice in the rice cooking kettle after the boiled rice is steamed, partitioning the rice cooking kettle by a controller for managing the rice cooking kettle by the discrimination marks, and supplying the rice cooking kettle to the turning-over cooling part assigned by every partition in order of partitions. SOLUTION: A rice cooking kettle 3 is conveyed by a circulating convey line 2, and the rice washed by the water is supplied to the pot with the water at the rice supply part 4 during the conveying. Then the pot is covered by a lid and sent to a soaking part 5, then the ingredients and the seasoning liquid are added to the rice and stirred according to the necessity in a stirring part after a specific soaking time, and the rice is sent to a rice cooking part 6. Then the kettle 3 after the cooking is sent to a turning-over cooling part 9 through a steaming part 7 for steaming the boiled rice, so that the kettle 3 is turned over to take out the rice. This turning-over cooling part 9 comprises a turning-over cooling part 9A for cooling the cooked rice till a comparatively low temperature, and a turning-over cooling part 9B for roughly cooling the rice and stopping the cooling at a comparatively high temperature, and they are switched on the basis of the discrimination mark of the rice cooking kettle 3.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to a rice-cooking system for immersing, cooking, washing, reversing, and washing the rice cooker while circulating and transporting the rice cooker. The present invention relates to a rice cooking system for allocating a rice cooker to an inverted cooling device to supply the rice cooker.

[0002]

2. Description of the Related Art A conventional rice cooking system 10 according to the present invention.
0 is shown by FIG. FIG. 4 is a flow diagram of a conventional rice cooking system, in which each device is omitted. A rice cooker 102 is conveyed by a conveying line 101 for circulating and conveying. The rice cooker 102 is supplied with the rice that has been washed in the rice charging unit 103 and the cooking water required for rice cooking. After the lid is turned down, the immersion section 10 is used to consume time for immersion.
Sent to 4. After spending the immersion time in the immersion section 104,
Ingredients and seasoning liquids are added as needed, stirred, and sent to the rice cooker 105. After the rice is cooked by the rice cooking unit 105 to become cooked rice, the rice is sent to the steaming unit 106 to consume the time for steaming the rice. When steaming ends, vinegar is sprayed on the rice as needed. Thereafter, the rice cooker 102 is inverted by the inversion cooling unit 107 and the rice in the rice cooker 102 is taken out. The reversing cooling unit 107 performs reversal, stirring, loosening cooling, and the like, and then cools the cooling unit 108 as necessary.

[0003] The cooked rice extracted here is white rice, salted rice,
Not only are there multiple types of items such as sushi rice or fried rice, but they are also categorized as those that are packaged and shipped as they are (white rice, salted rice, sushi rice), and those that are mixed again with other ingredients (yaki rice). The packaged and shipped products are cooled to a relatively low temperature, and those mixed with other ingredients are subjected to a rough heat removal at a relatively high temperature.

[0004] Further, in the cleaning of the reversing cooling section between items, cleaning after white rice is not performed, cleaning after salted rice or sushi rice is performed by blow, and cleaning after boiled rice is washed with water. Is executed.

The rice cooker 102 after the rice is put into the reversing cooling section is washed by the rice cooker washing section 109 and transported to the first rice input section 103 to repeat the steps from the beginning.

[0006]

In the case where one reverse cooling unit and one cooling unit are used to process an item to be cooled to a low temperature and an item to be removed by a relatively high temperature,
The cooling unit after the reversing cooling unit is not used for cooling the items for rough heat removal, but is passed without being cooled, and the item for cooling to a low temperature is selectively used to operate the cooling unit. But,
In order to allow items to be cooled to a low temperature after the item for rough heat removal, the heat of the cooling unit that has risen due to the item for rough heat removal must be reduced, and pre-cooling is actually performed. This requires a waiting time until the temperature decreases. Conversely, in order to allow the item to be cooled to a low temperature to flow and then to allow the item to be cooled to a low temperature, a waiting time is required until the heat of the cooling unit, which has been reduced by the item to be cooled to a low temperature, rises.

[0007] When one reversing cooling unit is intended to process items that require cleaning after reversal processing and unnecessary items, cleaning after white rice is not performed, but cleaning after salted rice or sushi rice is performed with a blower. Is executed, this block
Is a waiting time. Similarly, the washing after the boiled rice is performed by washing with water, but there is a waiting time while the washing is performed.

[0008] Each of the waiting times means that the transport line is stopped. In order to prevent the stop time from occurring, the number of water tanks filled with water between different items is set on the transport line according to the waiting time. It is inserted so that the transport line does not stop.

[0009]

[Table 1] This will be described using Table 1 as an example of the waiting time for washing. White rice (110 kettle) and salted rice (1
50 kettles), sushi rice (15 kettles), etc. are transported one after another on the transport line. In addition, there is one water pot between the items
A hook, 5 pots, 5 pots, etc. are inserted. In this example, no washing is required after the boiled rice, so one water pot is inserted between the items. After the next salted rice, a blower is required for washing, so five water pots are inserted to spend blow time. In addition, five water kettles are inserted after the sushi kettle in order to spend blow time. In addition, when washing rice, etc., is to be washed with boiled rice, 8 pots are inserted, and the number of pots containing rice to be commodities on the transport line is reduced by the number of inserted water pots, and the operating rate is reduced accordingly. It is going to decrease.

[0010] In other words, in the case of a system in which the rice is transferred on one transfer line, the rice cooker must be always transferred at a constant speed. Cooked rice cannot be produced. Water is added to the number of rice cookers corresponding to the waiting time in accordance with the transfer line that is constantly conveyed at a constant speed, and a water cooker is made. Therefore, the greater the number of water pots, the lower the operating rate of the line. Of course, the water pot is transported next without being put into the reversing cooling section.

In view of the above, it is an object of the present invention to provide a rice cooking system capable of reducing the amount of water used and improving the operation rate irrespective of the waiting time required for switching rice and rice items.

[0012]

According to a first aspect of the present invention, there is provided a rice charging section for charging washed rice and rice cooking water into a rice cooker,
An immersion part that allows water to penetrate the rice, and a bar that heats the rice cooker
A rice cooker equipped with a knife, a steaming unit for steaming rice cooked after cooking, an inverted cooling unit for taking out rice from the rice cooker after steaming and cooling if necessary, and a washing machine for washing the rice cooker from which the rice has been removed. In a rice cooker system in which each part is arranged in relation to the same line and the rice cooker is circulated and transported, a plurality of the inverted cooling units are provided, and a division is defined for the number of the inverted cooling units, Means for solving the above-mentioned problem by a rice cooking system in which a rice cooker is managed by an identification code and the rice cooker is classified according to the determined division and supplied to a reverse cooling unit assigned to each division in a division order. And

[0013] By providing a plurality of reversing cooling units, a plurality of rice cookers into which rice has been charged can be divided into reversing cooling units, so that the reversing cooling unit can repeat the same operation. There is no time loss associated with. In other words, the water pot that has filled this time loss can be largely omitted.

According to a second aspect of the present invention, the rice cooker is divided into rice cookers that are divided according to the cooling temperature of the cooked rice. In addition, the reversing cooling unit is supplied to the different reversing cooling units, so that the reversing cooling unit can always perform stable cooling, and does not require the temperature adjustment accompanying the item change.

According to claim 3, the rice cooker is divided into
Since the rice cooking system is divided according to the degree of cleaning of the reversing cooling section after the reversing cooling of the cooked rice, the rice rice items that do not require cleaning can be almost continuously put into one reversing cooling section in the sorting order. Rice-cooking items that require cleaning are put into the same reversing cooling section in the order of sorting, so not only can a dedicated reversing cooling section be incorporated with a mechanism for cleaning, but rice and rice items that do not require cleaning are Since the washing operation can be performed during the time of being transferred to the reversing cooling section, it is not necessary to put the water tank into the transfer line to gain time for the washing.

According to the fourth aspect, the cooked rice is divided according to a predetermined division with respect to the number of the reversing cooling units, and the cooked rice of a different division from the cooked rice is added after the rice cooked in an arbitrary division. Since the rice cookers of the rice cooker system are arranged and transported, rice and rice items are alternately supplied to the plurality of reversing cooling units. By alternately putting rice and rice into a plurality of reversing cooling units, the other reversing cooling units that are not fed can perform post-treatment washing or perform temperature adjustment for cooling after the treatment. Post-processing can be performed while other reversing cooling units are running. In other words, a water cooker for time adjustment can be largely omitted.

According to the fifth aspect, the cooked rice is divided according to a predetermined division with respect to the number of the inverted cooling units, and the cooked rice is repeatedly arranged in order according to the arrangement order of the inverted cooling units. The arrangement of the rice cookers in the cooked rice system is performed, so that the plurality of reversing cooling units are operated in order. Since the reversing cooling units can be operated in order, post-processing washing and temperature adjustment can be performed in sequence while the other reversing cooling units are operating, greatly reducing the need for a water pot for time adjustment. You can now. .

[0018]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS A preferred embodiment according to the present invention will be described. First, the flow of a related rice cooking system will be described. FIGS. 1 and 2 show a rice cooking system 1 according to the present application.
Indicated by. FIG. 1 is a flowchart of the rice cooking system, in which each device is omitted. Transport line 2 for circulating transport
The rice cooker 3 is thus transported. The rice cooker 3 is supplied with the rice that has been washed in the rice input unit 4 and the cooking water required for cooking rice. After the lid is turned down, it is sent to the immersion section 5 to consume time for immersion. The immersion part 5 is configured in a rack type, and is accommodated in this rack for a time required for immersion. After spending the immersion time in the immersion section 5, ingredients and seasoning liquid are added as required, stirred, and sent to the rice cooking section 6. After the rice is cooked in the rice cooker 6 to be cooked rice, the rice is sent to the steamer 7 to consume the time for steaming the rice. The steaming unit 7 is configured in a rack type, and is stored in the rack for a time necessary for steaming. When the steaming is completed, vinegar is sprayed on the rice as needed (reference numeral 8). Thereafter, the rice cooker 3 is inverted by the inversion cooling unit 9 and the rice in the rice cooker 3 is taken out. The reversing cooling unit 9 performs reversing, stirring, loosening cooling, and the like, and then, if necessary, cools the cooling unit 10 (FIG. 2).

In this embodiment, two reversing cooling units 9 are provided, and a reversing cooling unit 9A and a reversing cooling unit 9B are set. Assuming that each of the reversing cooling units 9 has a plurality of types of rice such as white rice, salted rice, sushi rice, fried rice, and the like, for example, those that are packaged and shipped as they are (white rice, salted rice, sushi rice) Rice, etc.) and those mixed again with other ingredients (baked rice, etc.).

One of the two reversing cooling units, the reversing cooling unit 9A, is a reversing cooling unit that cools to a relatively low temperature, and is supplied with white rice, salted rice, and sushi rice that are packaged and shipped as they are after cooling. Cooled to a relatively low temperature. Inverted cooling 9B
Is used as a reversing cooling unit for taking out rough heat for stopping the cooling at a relatively high temperature, and after the rough heating is taken, boiled rice or the like, which is mixed with other ingredients again, is supplied, and the rough heating is taken to keep the temperature at a relatively high temperature.

The cooling reversing section 9 will be described with reference to FIG. The reversing cooling unit 9 mainly includes a kettle reversing machine 11, a hopper 12 for receiving the reversed and discharged cooked rice, a loosening device 13 for loosening lump of cooked rice, and a cooling device 14 for generating cooling air of low temperature and high humidity. There is. The rice cooker 3 transported by the transport line 2 is controlled by the controller 15
The bar code provided on the side of the rice cooker 3 is detected by the sensor 16 and the rice cooker 3 is determined according to a predetermined section, and the transport line 2 is controlled by the control device 15 to correspond to the section. The rice cooker 3 operates so as to be introduced into the reversing cooling unit 9.

The rice cooker 3 introduced into the reversing cooling section 9 is lifted by being clamped by an arm 18 which enables the machine frame 17 to move up and down. The rice cooker 3 is inverted above the machine frame 17 and
Rice is put into the hopper-12. The cooked rice put into the hopper 12 is loosened by the pair of stirrers 19 and discharged. The discharged rice is put into the next loosening device 13 and further finely loosened by the stirrer 20.

The first cooling duct 21 introduced from the cooling device 14 is provided in the stirring device 19 and the loosening device 13.
And the second cooling duct 22 are connected to each other. The exhaust ducts 23, 2 are opposed to the cooling ducts 21, 22.
4 is connected and exhausted to the outside. The cooked rice thus cooled is cooled to about 60 ° C., and the pad rice 2 on the upper surface of the belt conveyor 25 below the loosening device 13 is removed.
6 and is conveyed to the next step by the belt conveyor 25.

In the next step, if the reversing cooling section 9 is the reversing cooling section 9A for cooling to a relatively low temperature, the recooling is performed again. For example, vacuum cooling capable of accommodating pads in a plurality of stages as shown in FIG. It is carried into the device 27. Vacuum cooling device 2
7, a plurality of shelves 29 are provided in a pressure-resistant container 28,
A drain separator 30 and a check valve 31 for discharging the drain
And a vacuum valve 3 for adjusting gas suction to the vacuum pump 32 side.
3 and a vacuum return valve 34 are provided. When the reversing cooling unit 9 is the reversing cooling unit 9B for cooling to a relatively high temperature, the reversing cooling unit 9 does not pass through the above-described vacuum cooling device 27,
The ingredients are transported to a stirring device (not shown) for charging the ingredients.

The control device 15 described above may be provided individually for the reversing cooling unit 9 or may control not only the reversing cooling unit 9 but also the whole rice cooking system.

In this embodiment, two inverted cooling units 9 are provided as described above, and are divided into an inverted cooling unit 9A for cooling rice and rice at a relatively low temperature and an inverted cooling unit 9B for stopping cooling of rice and rice at a relatively high temperature. The rice cooker 3 is divided according to this division and supplied to the reversing cooling unit 9. The section of the rice cooker 3 is defined and stored in advance in the control device, and the bar code is determined for each item of rice and rice according to this section, and the bar provided for each rice cooker is determined. -Storing the code, detecting the bar code of the rice cooker 3 conveyed by the conveying line,
The supply to the reverse cooling unit 9 is controlled.

When controlled as described above, the reversing cooling section 9A
Since only rice and rice cooled to a relatively low temperature are continuously supplied, the cooling device only needs to cool the cooling temperature to a predetermined low temperature, and the adjustment time for preheating the device to switch to a high temperature is changed. There is no need for adjustment time to pre-cool the device in order to switch to cooling to a lower temperature, or conversely, so that many water pots needed to gain this adjustment time can be omitted.

In the reversing cooling section 9B, only rice which is cooled to a relatively high temperature is continuously supplied, so that the cooling device may cool the cooling temperature to a predetermined temperature. There is no need for an adjustment time to pre-cool the device, or conversely, an adjustment time to pre-heat the device to switch to cooling to a higher temperature, and therefore many water tanks needed to gain this adjustment time Can be omitted.

As described above, the empty rice cooker 3 after the rice has been charged into the reversing cooling unit 9 is washed by the rice cooker washing unit 35, and then conveyed to the first rice charging unit 4 to be processed again from the beginning. Is repeated.

[0030]

DESCRIPTION OF THE PREFERRED EMBODIMENTS Table 2 and Table 3 explain the division of the rice cooker 3 according to the plurality of inverted cooling units. Here, an example in which two reversing cooling units 9 are provided as described above will be described. Here, rice and rice items are classified according to the degree of the cooling temperature during the reverse cooling. Table 2 shows a list of rice and rice items. This table also shows the number of water pots required for conventional cleaning.

[0031]

[Table 2] Item No. Nos. 1 to 4 are rice rice cooled to a relatively low temperature. Nos. 5 to 8 are rice rice cooled to relatively high temperatures. Table 3 shows these when applied to the rice cooker arrangement method of the present invention. The cooked rice items to be transported are arranged in the order of white rice, fried rice, salted rice, ingredient 1 rice, sushi rice, ingredient 2 rice, bird rice, ingredient 3 rice, and basically 1 rice in between.
Each water pot is placed and transported. In this arrangement, cooked rice cooled at a relatively low temperature and cooked rice arranged at a relatively high temperature are alternately arranged. That is, the reverse cooling unit 9A
And rice rice are alternately put into the reversing cooling section 9B in this order. By arranging in this way, paying attention to one of the reversing cooling units 9A, the next pouring into the reversing cooling unit 9A after the white rice is put is after a total of twelve kettles of two water pots and ten pots of fried rice. Even if you don't put in the water pot, there is enough time regardless of the necessity of washing. On the other hand, paying attention to the reversing cooling unit 9B, the next feeding to the reversing cooling unit 9B after the fried rice is put is after a total of 152 kettles of two water pots and 150 pots of salted rice. A sufficient washing time (about 8 kettles) after boiled rice that requires washing can be sufficiently secured. As described above, since only the rice and rice items having the same temperature adjustment are supplied to the reversing cooling unit 9, not only the time for adjusting the temperature of the reversing cooling unit is not required, but also many rice cookers are not inserted between the rice and rice items. In both cases, sufficient time can be secured. By the way, after the ingredient 2 rice, two water pots are placed only here, but this is because we want to secure 5 pots between sushi rice and bird rice. However, according to the present invention, it was possible to reduce from five water tanks to three water tanks according to the present invention where all five water tanks were conventional water tanks. This is done by devising the items that can be put in between, that is, by making many items,
Only two water pots, which are used to separate items, are required.

As described above, not only the useless water tank is not required, but also the operation of cooling both the reversing cooling unit 9A and the reversing cooling unit 9B to a relatively low temperature or a relatively high temperature. Therefore, no time is required for temperature adjustment for switching from low to high or from high to low.

Next, the division of the rice cooker 3 according to the inverted cooling section divided into a plurality of sections will be described with reference to Tables 2 and 4.
Here also, the case where two reversing cooling units 9 are provided will be described as an example. Here, rice items are classified according to the cleaning time required after the reversal cooling. Specifically, an example will be described in which the rice and rice items shown in Table 2 are classified into those that require 8 kettles or more in water washing and those that do not.

[0034]

[Table 4] Item No. Items 1 to 3 are items of 5 kettles or less that do not require a relatively long cleaning time. Items 4 to 8 are items of 8 kettles or more that require a relatively long cleaning time. Table 4 shows these when applied to the rice cooker arrangement method of the present invention. Rice rice items to be transported are rice, white rice, fried rice,
White rice, ingredients 1 rice, salted rice, ingredients 2 rice, sushi rice, ingredients 3
The rice is arranged in the order of rice, between which one water pot is basically placed and transported. In this arrangement, after the reversal cooling, the reversal cooling unit alternately arranges rice rice requiring water washing and rice rice not requiring water washing. That is, the reverse cooling unit 9
Rice and rice are alternately supplied to A and the reversing cooling unit 9B in order. By arranging in this way, focusing on one of the reversing cooling units 9A, the reversing cooling unit 9A after the rice is thrown into it.
The next feeding into the tank is after a total of 52 kettles including 2 water kettles and 50 white rice cookers, so that there is sufficient time regardless of the necessity of washing even if no additional water kettle is inserted. On the other hand, if attention is paid to the reversing cooling unit 9B, the next charging to the reversing cooling unit 9B after the white rice is supplied is after a total of seven kettles of two water kettles and five baking rice kettles. It is possible to secure enough time with only one water pot.

Although the rice is cooled to a relatively low temperature, it is divided into a relatively high temperature side which needs to be washed with water. However, by incorporating a large number of items between the rice and the grilled rice, the inverted cooling is performed. Temperature control of the part is quite possible.
Also, in this case, 110 rice cookers are separated into 50 kettles and 60 kettles, but the white rice is used for a lunch box. Therefore, it is appropriate that the sheet is conveyed in a divided manner because the packing operation can have a margin.

The order of the rice and rice items to be placed on the transport line should be the most efficient order, and is not limited to the present embodiment. When rice and rice items are transported alternately, or when three or more reversing cooling units are installed, the transport is basically performed sequentially for each section.

[0037]

As described above, by providing a plurality of reversing cooling units, rice and rice items can be divided into a plurality of items.
The water cooker for adjusting the time, which has always been necessary, can be largely omitted, so that the operation rate of the transfer line of the rice cooking system can be greatly improved.
According to claim 1, a plurality of the reversing cooling units are provided, a division is determined for the number of reversing cooling units, and the rice cooker is divided according to the determined division by a control device that manages the rice cooker by an identification code. By providing a rice cooking system that supplies the inverted cooling units assigned to each section in the order of sorting, by providing a plurality of inverted cooling units, a plurality of rice cookers into which rice and rice are charged can be divided and fed to the inverted cooling unit. Therefore, since the reversing cooling unit can repeat the same operation, no time loss occurs due to the switching of the rice and rice items. In other words, the water pot that has filled this time loss can be largely omitted.

According to the second aspect of the present invention, in the rice cooking system, the rice cooker is classified according to the cooling temperature of the cooked rice so that the rice rice item cooled at a relatively low temperature and the rice rice item cooled at a relatively high temperature. Since it is fed into different reversing cooling units classified according to the cooling temperature, not only can the reversing cooling unit always perform stable cooling,
There is no need to adjust the temperature when changing items. That is, a water pot for temperature adjustment is not required.

According to a third aspect of the present invention, in the rice cooking system, the rice cooker is classified according to the degree of cleaning of the reversing cooling unit after reversing the cooling of the cooked rice, so that the rice does not require cleaning. Can be supplied almost continuously to one reversing cooling unit in the order of sorting. Rice-cooking items that require cleaning are put into the same reversing cooling section in the order of sorting, so not only can a dedicated reversing cooling section be incorporated with a mechanism for cleaning, but rice and rice items that do not require cleaning are Since the washing operation can be performed during the time of being transferred to the reversing cooling section, it is not necessary to put the water tank into the transfer line to gain time for the washing.

According to the fourth aspect, the cooked rice is divided according to a predetermined division with respect to the number of the reversing cooling units, and the cooked rice of a different division from the cooked rice is added after the rice cooked in an arbitrary division. Since the rice cookers of the rice cooker system are arranged and transported, rice and rice items are alternately supplied to the plurality of reversing cooling units. By alternately putting rice and rice into a plurality of reversing cooling units, the other reversing cooling units that are not fed can perform post-treatment washing or perform temperature adjustment for cooling after the treatment. Post-processing can be performed while other reversing cooling units are running. In other words, a water cooker for time adjustment can be largely omitted.

According to the fifth aspect, the cooked rice is divided according to a predetermined division with respect to the number of the inverted cooling units, and the cooked rice is repeatedly arranged in order according to the arrangement order of the plurality of inverted cooling units. According to the rice cooker arrangement method of the cooked rice system, the plurality of reversing cooling units are sequentially operated.
Since the reversing cooling units can be operated in order, post-processing washing and temperature adjustment can be performed in sequence while the other reversing cooling units are operating, greatly reducing the need for a water pot for time adjustment. You can now.

[Brief description of the drawings]

FIG. 1 is a schematic diagram of a rice cooking system flow according to the present invention.

FIG. 2 is a side view showing an example of a reversing cooling unit according to the present invention.

FIG. 3 is a schematic view of a cooling unit provided in a subsequent step of the reversing cooling unit.

FIG. 4 is a schematic diagram of a conventional rice cooking system flow.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 Rice-cooking system 1 2 Conveying line 3 Rice-cooking pot 3 4 Rice input part 5 Dipping part 6 Rice-cooking part 7 Steaming part 8 Vinegar spraying part 9 Reversal cooling part 10 Cooling part 11 Hook reversing machine 12 Hopper 13 Relaxing device 14 Cooling device 15 Control Apparatus 16 Sensor 17 Machine frame 18 Arm 19 Stirrer 20 Stirrer 21 First cooling duct 22 Second cooling duct 23 Exhaust duct 24 Exhaust duct 25 Belt conveyor 26 Pat 27 Vacuum cooler 28 Container 29 Shelf 30 Drain separator −ta 31 check valve 32 vacuum pump 33 vacuum valve 34 vacuum return valve 35 rice cooker washing unit 100 rice cooking system 101 transport line 102 rice cooker 103 rice input unit 104 immersion unit 105 rice cooker 106 steaming unit 107 reversing cooling unit 108 cooling unit

[Table 3]

Claims (5)

[Claims] 1. A rice charging unit for charging washed rice and cooking water to a rice cooker, a dipping unit for infiltrating water into rice, a rice cooking unit for heating the rice cooker, and a steaming unit for steaming cooked rice. , Equipped with a reversing cooling unit that removes rice from the rice cooker after steaming and cools it as necessary, and a kettle washing unit that cleans the rice cooker from which rice rice has been removed, and these units are arranged in relation to the same line. In a rice cooking system in which a rice cooker is circulated and transported, a plurality of the reversing cooling units are provided, a division is defined for the number of the reversing cooling units, and a rice cooker is controlled by a control device for managing the rice cooker according to the determined division. A rice cooking system, wherein the rice is divided and supplied to the reversing cooling unit assigned to each division in the division order. 2. The rice cooking system according to claim 1, wherein the rice cooker is divided according to a cooling temperature of the cooked rice. 3. The rice cooking system according to claim 1, wherein the rice cooker is divided according to the degree of washing of the reversing cooling unit after reversing the cooling of the cooked rice. 4. Rice cooked rice is divided according to a predetermined division with respect to the number of the reversing cooling units, and rice cooked rice in an arbitrary division is arranged after the rice cooked in an arbitrary division and conveyed. The method for arranging rice cookers of the rice cooking system according to claim 1, wherein 5. The rice cooked rice is divided according to a predetermined division with respect to the number of the inverted cooling units, and the cooked rice is repeatedly arranged in order according to the arrangement order of the plurality of inverted cooling units. The method for arranging rice cookers of the rice cooking system according to claim 1.