JPS5819289B2 - Batsuchi style bean soup boiling pot - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a batch-type soybean soup boiling pot used in the manufacturing process of fried tofu.

Most of the conventional bean soup boiling pots are cylindrical as shown in Figures 1 and 2, and the bottom of the main body 1X is a flat sloped body, which causes poor convection when boiling the bean soup, and the steam pipe 2X Since the pipe is shaped like a cross and has a single steam pressure inlet, there is a temperature difference between the center where the horizontal and vertical pipes intersect and the ends of each of the four sides. Due to the lack of steam pressure on the side, bean juice is sucked into the tube hole during initial heating, causing clogging and reducing boiling efficiency.In addition, due to the pressurized type, the lid 4X, which is attached to the top of the main body 1X, is bolted. As a result, it is difficult to attach and remove the lid 4X when cleaning the inside of the pot after boiling, which impairs work efficiency, and the temperature inside the pot rises to more than 100 degrees, making it difficult to boil the tofu, which is limited to 98 degrees. There were various drawbacks, such as:

This invention improves this by equalizing the temperature and pressure inside the pot, eliminating uneven boiling and clogging, and promoting natural convection to improve boiling efficiency. ,
To provide a batch-type bean soup boiling pot which can be used as a boiling pot for deep-fried tofu and improves the workability of cleaning the inside of the pot by making it easy to open and close the lid.

This invention will be explained below with reference to the drawings.
As shown in Figures 1 and 5, the main body 1 is formed at the bottom with a U-shaped longitudinal section, and a bean juice inlet 1a is provided at one upper part of the main body 1, and an outlet 1b is provided at the other lower part. A viewing window 1c is provided on the surface, and near the bottom of the interior, a straight steam pipe 2A with a large number of spout holes perforated from one side to the bottom parallel to the longitudinal direction is installed. Similarly, the steam pipes 2B are inserted from the side in a spaced and parallel manner, and a steam pressure inlet is provided in the center near the inner bottom surface that corresponds to the center of the main body 1 in the middle zone between the two pipes 2A and 2B. A steam pipe 2C of the same diameter is charged and arranged in a manner parallel to both pipes 2A and 2B.

In addition, there are three steam pipes 2A, 2 on the peephole 1c side of the main body 1.
After attaching thermometer 3 to a position close to B and 2C,
A lid 4 whose one end is fixed to a spindle 5 and can be opened and closed by a pusher 6 at the other end is attached to the upper part of the lid 4, thereby forming a batch-type bean juice boiling pot as a whole.

Next, to describe the effects of the present invention, when soybean juice A flows into the main body 1 from the inlet 1a and a predetermined amount of steam B is pressurized from the pipes 2A and 2B on both sides, the steam blows out into the pot due to the opposite direction of the inlet pipes. The temperature and pressure of B becomes equal in the longitudinal direction and boils up. Since the bottom of main body 1 is a U-shaped arc surface, the surrounding cold soybean juice flows along the bottom as shown in Figure 5. This circulation can easily promote natural convection.

Also, after a certain period of time when the inside of the pot reaches the specified temperature, the pipes on both sides
When A and 2B are closed and steam B, which is a little lower than the above, is forced into the central pipe 2C, this pipe 2C blows out steam B from the center position to both ends, equalizing the temperature and pressure in the pot as described above. It can also be maintained continuously.

As described above, the present invention involves inserting the straight steam pipes 2A and 2B in parallel from opposite true directions into the main body 1 formed at the bottom of a U-shaped arcuate surface, and placing steam in the center between them. Steam pipes 2C of the same diameter with injection ports are charged and deployed, and steam B is initially compressed from both pipes 2A and 2B, and after the temperature reaches the specified temperature, it is possible to switch to press injection from the central pipe 2C. As a result, the desired temperature can be quickly achieved and maintained, and the temperature and pressure can be easily equalized. In addition, by promoting structural natural convection, it is possible to obtain high-quality soymilk without uneven boiling. .

In addition, since the steam is injected individually from multiple steam pipes, clogging caused by insufficient pressure can be eliminated and the boiling efficiency of soybean soup A can be improved, and since it is a non-pressurized type, the temperature inside the pot does not exceed 100 degrees, so it can also be used for deep-frying tofu. In addition to being able to be used as a pot, the lid 4 that can be opened and closed using the support shaft 5 as a fulcrum is attached to the top of the main body 1, which improves the workability of cleaning the inside of the pot after boiling and facilitates hygiene management. be.

[Brief explanation of the drawing]

Figure 1 is a side view of a conventional pressurized bean juice boiler;
The figure is an internal plan view of the same strip, FIG. 3 is a side view of the batch type bean juice boiling pot according to the present invention, FIG. 4 is an internal plan view of the same strip, and FIG. 5 is a front view of the same strip. 1.1X...Main body, 1a...Inlet,
1b...Outlet, 1c...Peephole,
2 A t 2 B t 2 Ct2X・・・・・・
Steam pipe, 3...Thermometer, 4,4X...
Lid, 5... Support shaft, 6... Pusher, A.
...Bean soup, B...Steam.

Claims (1)

[Claims] 1 A main body 1 having a U-shaped cross-section and a bottom sloping to one side, with a bean juice inlet at the top and a bean juice outlet at the lowest point of the sloping bottom, and a main body 1 having a bean juice inlet at the top and a bean juice outlet at the lowest part of the sloping bottom; Two parallel steam pipes extending from the direction and a central pipe parallel to each other on a plane are provided between the steam pipes, steam is pressurized into each pipe from the outside of the main body, and A batch-type bean juice boiling pot characterized by having steam outlets perforated at appropriate intervals on the lower surface of each tube.